These delightful sourdough cinnamon rolls, prepared overnight, make a delightful weekend or holiday indulgence! Crafted with a sumptuously sweet dough and a balanced cinnamon filling, they’re sure to be a crowd-pleaser.
Time Breakdown
- Preparation Time: 15 hours
- Cooking Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 rolls
Ingredients
Sweet Dough
- 160 g (2/3 cup) whole or 2% milk
- 28 g (2 tbsp) melted unsalted butter
- 1 large egg
- 100 g (1/2 cup) active sourdough starter
- 24 g (2 tbsp) granulated sugar
- all-purpose flour, 300 g (2½ cups)
- 5 g (1 tsp) fine sea salt
- Cooking spray or oil (for coating)
Cinnamon-Sugar Filling
- 28 g (2 tbsp) unsalted butter
- 100 g (1/2 cup) granulated sugar
- 3 tsp ground cinnamon
- 1 level tbsp flour
Glaze
- 2 tbsp softened unsalted butter
- ⅓ cup room temperature whipped cream cheese
- ¼– 1/2 cup sifted powdered sugar (adjust for sweetness)
- 1–2 tbsp milk
Instructions
Baker’s Schedule
- Overnight Option: Prepare the dough in the evening and allow it to rise overnight. Next morning, shape the dough, let it rest for 1-2 hours (for the second rise), then bake.
- Alternatively, after 1-hour rest, cover the dough and refrigerate until needed. Before baking, let it come back to room temperature. The dough should rise sufficiently before baking.
- Make-Ahead Option (Freeze): Place the shaped cinnamon rolls in a parchment-lined 9-inch springform pan. Cover with two layers of plastic wrap.
- Freeze until ready to use. On the night before baking, replace the old plastic wrap with fresh wrap to prevent condensation. Defrost overnight at room temperature (approximately 10-12 hours at 67°F). Bake as instructed the following morning.
Make the Dough
- In the evening, combine milk and melted butter in a small bowl. Let cool a little.
- Combine egg, sourdough starter, and sugar in a stand mixer bowl fitted with the paddle attachment. Mix well. With the mixer running, gradually add the milk mixture. Add flour and salt. Mix until a rough, sticky dough forms (about 1 minute). Scrape down the sides of the bowl, cover with a damp towel, and let rest for 30 minutes.
- After resting, switch to the dough hook. Knead on medium-low speed for 6-8 minutes until the dough feels soft, supple, and pulls away from the bowl sides. If doughy, mix with a small amount of flour.
Bulk Rise
- Transfer the dough to a butter-coated medium-size bowl. Cover with plastic wrap and let rise overnight until doubled in size (about 8-12 hours at 67-68°F).
- Stretch and Fold the Dough (optional): 30 minutes to 1 hour into bulk rise, perform stretch and fold technique: stretch a portion of dough upward, fold it toward the bowl center, give the bowl a 1/4 turn, and repeat until a full circle (4 folds).
Roll the Dough
- Next morning: Line a 9-inch springform pan with parchment paper. Prepare a clean, lightly floured countertop. Gently pat the dough into a rectangle. Let it rest for 10 minutes.
- Dust the dough with flour and roll into a 16 x 12-inch rectangle.
Make the Cinnamon-Sugar Filling
- For softened butter variation: Mix softened butter with sugar, cinnamon, and flour. Transfer onto the dough, ensuring a 1/2-inch margin remains.
- For melted butter version: Brush melted butter over the dough, then sprinkle with sugar, cinnamon, and flour mixture, leaving a 1/2-inch border.
Shape & Cut the Dough
- Starting from the long side, roll the dough into a tight log. Use a bench scraper or oiled knife to cut into 2-inch chunks.
Second Rise
- Place the rolls in the lined pan and let rest for 1-2 hours until puffed up. Refer to the “Make-Ahead” option for chilling or freezing instructions.
Bake the Cinnamon Rolls
- Preheat oven to 350°F. Bake for 35 to 40 minutes, or until golden brown, on the centre rack. Cool in the pan for 15 minutes, then transfer to a wire rack.
Make the Glaze
- While rolls bake or cool, prepare the glaze. Beat softened butter, cream cheese, and powdered sugar until smooth. Adjust consistency with milk as needed.
- Serve warm, topped with glaze or powdered sugar. Best enjoyed on the same day.
Notes, Tips & Variations
For a richer dough, increase butter to 115g (8 tbsp) and use 360g (3 cups) flour. Ensure melted butter and milk mixture cools slightly before use to prevent dough becoming too sticky.
