Overnight Sourdough Cinnamon Rolls (Easy Recipe)
When I was new to sourdough baking, from-scratch cinnamon rolls were one of those things that just seemed… intimidating. But I promise, these overnight sourdough cinnamon rolls are so easy to make. They’re also fully fermented for all the gut-friendly benefits.
Just mix up the dough the night (or day) before, roll them in the morning, let them rise for 30 minutes or so, and bake.
Even if you’re fairly new to sourdough baking, you probably already know how tasty and beneficial sourdough is. Now let’s be honest, cinnamon rolls aren’t the healthiest option… I mean, there is sugar in this recipe after all. But when making long-fermented sourdough recipes like this, you do get a probiotic and nutritional boost.
If you’re looking for a healthier fully-fermented breakfast recipe, check out mini sourdough breakfast pizzas, simple sourdough cinnamon swirl bread, or sourdough banana pancakes. But I’m guessing, if you’re here on this page, you’re somewhat committed to diving into some cinnamon roll goodness… so you might as well make these!
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the best sourdough cinnamon rolls
Believe me when I say, I’ve tried a lot of different sourdough cinnamon roll recipes. And while they’ve all been good, I’ve found that there were desirable components lacking in all of them, having to do with either ease or taste.
I had two main goals in mind when creating this recipe. First, I wanted a cinnamon roll with that fluffy, yet gooey texture we all know and love. Second, I wanted it to be simple, easy, and done in as few steps as possible.
Minimal steps, minimal dishes, and minimal hands-on time. That’s just half of what this sourdough cinnamon roll recipe has going for it. The other half is that they’re plain delicious. Soft, warm, with the perfect cinnamon flavor.
So yeah, it checks all the boxes. Because as a busy mama who is also a bit of a foodie, ain’t no one got time for hard or mediocre recipes in my house.
By the way, a stand mixer is my secret to achieving the maximum ease factor. But even if you don’t have one, you should definitely still make these cinnamon rolls!
baking with sourdough: active vs. discard
For this particular recipe, you will need an active sourdough starter. If you’re new to sourdough, you may want to study a little more of the basics on how to use a starter and the differences between the active and discard stages.
It really is quite simple, though. To get your starter at peak activity for baking, add flour and water in roughly a 1:1 ratio to the amount of starter you have on hand. So say you are adding 100 grams by weight of flour to your starter. You will also want to add 100 grams by weight of water. Personally though, I just use cup measurements when feeding my starter–so if I add 1 cup of flour, I also add 1 cup of water.
Let it sit with a loose fitting lid until it’s bubbly. You can do the float test, which is where you place a small amount into a cup of water to see if it floats. However, the volume test is a little bit more reliable. Basically, if the volume of your starter doubles, you can be sure that it’s ready to bake with.
Can I use sourdough discard for these cinnamon rolls?
While you technically could make these cinnamon rolls with non-active sourdough starter (also known as discard stage starter), you would want to add yeast to achieve a similar chewy, fluffy consistency. And in my house, I simply don’t use it. Therefore, I don’t have a discard variation of this recipe.
To me, it’s worth it to plan ahead. I make sure my starter is bubbly and active before starting this cinnamon roll dough. But, if you do decide to try it with non-active starter, I’d love for you to leave a comment on this post and tell me how it turns out!
And if you’re interested in a plethora of ideas for using up your sourdough discard, quickly enter your email below to receive a FREE Sourdough Discard Favorites ebook!
tips for making sourdough cinnamon rolls
- Using a stand mixer makes these sourdough cinnamon rolls an absolute cinch.
- Remember to set out your butter the night before (or whenever you mix your dough) so it’s nice and soft when it’s time to make the rolls. Using room temperature butter makes the process much simpler, and your rolls will turn out prettier because the filling will be easy to spread.
- Feed your starter approximately 4-12 hours before you’re ready to mix the dough, so that it’s nice and bubbly.
- You can try letting the dough rise in a warm spot for 24 hours instead of 12 for a deeper sourdough flavor, and more gut-friendliness.
- If you don’t have brown sugar, you can sub it out for regular cane sugar along with 1 teaspoon of molasses.
- You can easily substitute some of the all purpose flour for pastry flour or einkorn flour, however, you will probably want to slightly reduce the water in the recipe.
- I usually bake these cinnamon rolls in a cast iron skillet, but you can use any glass baking dish. If you use glass, they will probably need to stay in the oven the maximum bake time range listed in the recipe.
- You can substitute half and half for the heavy cream added before the final rise, or skip it all together. The rolls may just have a slightly drier texture.
- You can make these rolls ahead of time and keep them in the fridge unbaked up to 3 days or in the freezer for 3 months.
how to make overnight sourdough cinnamon rolls
the day before you want cinnamon rolls
Add 4 cups of flour, 1/2 cup of sugar, 1/2 cup of sourdough starter, 1/3 cup melted coconut oil or butter, 3/4 cup of water, and 1 egg to a bowl of a stand mixer. Mix it all together for 4-5 minutes using the dough hook. (If you don’t have a stand mixer, I recommend using clean hands for this process)
Cover the bowl with plastic wrap and allow the dough to ferment in a warm place for 8-24 hours.
the day you want cinnamon rolls
The next morning (or if you’re brinner people like us, the next day) after the bulk ferment, make your filling by mixing the softened butter, brown sugar, and cinnamon together in a small bowl. Mix the baking powder, baking soda, and salt into the dough. You want to do this thoroughly, so use the dough hook again for a few minutes, or knead with your hands for 5-10 minutes.
Scrape the dough out onto a lightly floured surface. Using a rolling pin, roll it into a large rectangle that’s about a quarter of an inch thick. Evenly spread the filling over the top of the dough, leaving a little space on each long side to pinch the seam together.
Slowly roll the dough up, as tightly as you can. I use a bench scraper and it makes the process much easier. Once it’s all rolled up, pinch the long edge together. Cut the dough using thin string, unflavored floss, or a very sharp knife. You don’t want to use a dull knife, or else you might end up with a mushy mess of cinnamon roll dough.
Gently arrange the cut rolls into a 14-inch cast iron skillet or glass baking dish. For me, this recipe usually makes about 15 rolls, depending on how thick you cut them (I usually cut mine somewhere between an inch to an inch and a half thick). Pour the optional 1/3 cup of cream over the top. Cover the rolls with a tea towel, and let them do a final, second rise for 30-60 minutes. Although typically, mine only get as much rise time as it takes my oven to preheat. 😉
Bake the rolls in a 375 degree oven for 22-25 minutes.
how to make simple cream cheese glaze
This cream cheese frosting glaze couldn’t be simpler, and you don’t have to soften the cream cheese ahead of time either. I make mine in small, 6″ cast iron skillet, but you could also use a medium saucepan.
Add 4 ounces of cream cheese and 1/3 cup half and half (or milk) to your pan. Slowly melt it together over medium-low heat, stirring occasionally. Once it’s all combined, add 1 tsp vanilla and 1/2 cup powdered sugar and whisk well.
After they have cooled for about 10 minutes, drizzle the glaze over the top of your warm cinnamon buns and serve immediately.
After you try these overnight sourdough cinnamon rolls, you’ll know why they’re my second favorite sourdough recipe to make next to my rustic sourdough bread. They really are the best cinnamon rolls for busy sourdough bakers who also adore a gooey, fluffy breakfast treat!
Overnight Sourdough Cinnamon Rolls
Ingredients
Dough
- 4 cups all purpose flour
- 1/2 cup sugar organic is best
- 1/3 cup coconut oil or butter melted
- 3/4 cups water
- 1/2 cup sourdough starter active and bubbly
- 1 egg
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup heavy cream optional
Filling
- 1/2 cup butter softened
- 1 cups brown sugar organic is best
- 2 tbsp cinnamon
Glaze
- 4 oz cream cheese
- 1/3 cup half & half or milk
- 1/2 cup powdered sugar organic is best
- 1 tsp vanilla
Instructions
The Day Before
- Add flour, sugar, sourdough starter, melted coconut oil or butter, water, and egg to a bowl of a stand mixer. Mix it all together for 4-5 minutes using the dough hook. (If you don't have a stand mixer, use your clean hands.)
- Cover the bowl with plastic wrap and allow the dough to ferment in a warm place for 8-24 hours.
Day Of Baking
- Make the filling by mixing together the softened butter, brown sugar, and cinnamon.
- Add baking soda, baking powder, and salt to the dough. Mix with the dough hook or your hands for about 5 minutes.
- Scrape the dough out onto a lightly floured surface. Using a rolling pin, roll a large rectangle that's about a quarter of an inch thick.
- Evenly spread the filling over the top of the dough, leaving a little space on each long side to pinch the seam together. Then slowly roll the dough up, as tightly as you can.
- Cut the dough into equal pieces using thin string, unflavored floss, or a very sharp knife.
- Arrange the cut rolls into a 14-inch cast iron skillet or glass baking dish, and pour cream over all the rolls. (optional) Cover with a tea towel, preheat the oven to 375, and do a final rise for about 30 minutes.
- Bake in the 375 degree oven for 22-25 minutes.
Glaze Instructions
- Add cream cheese and half and half to a saucepan and melt over medium-low heat, stirring occasionally.
- Once combined, add vanilla and powdered sugar. Whisk well until smooth.
- Drizzle over slightly cooled cinnamon rolls, and serve.
Tiffany is a mama to four boys, second generation homeschooler, and college graduate with degrees in both music and business. Now, she is a natural living and homestead enthusiast who loves gardening and raising chickens, pigs, and cows. A lifelong believer in Jesus, she has a burning desire to bring Him glory in everything she does. A worship leader and musician, she also loves to write songs and play the piano in what spare time she finds.
Hi friends! Thanks for stopping by! Be sure to rate this recipe if you give it a try.
I am perfecting my sourdough cinnamon roll skills and am excited to try your recipe! It looks amazing. Thank you!
These look amazing. I can’t wait to try.
Hi! I have recently begun my sourdough journey and am looking for recipes. My sourdough starter is gluten free (Celiac) so I was wondering if I could make this gluten free, or if you’ve tried it?
I have not tried it, but if you do let me know how it goes! I personally am not familiar with using gluten free flour in my recipes.
Help. I added baking powder and soda during initial mix. Should I add more before I bake?
I wouldn’t. It may have affected your rise but they should still turn out quite edible. 🙂
Very good. Thank you! Probably the best cinnamon roll recipe I have tried.
I made these last week and they turned out absolutely wonderful! The best cinnamon rolls I’ve ever made and the best sourdough cinnamon rolls I’ve ever tasted. I appreciate how simple this recipe was.
If you freeze them do you put the cream on after they are thawed? Or before freezing?
If freezing the dough, I would let the dough thaw in the fridge and then pour the cream on before baking.
Will the dough still rise a second time (with the tea towel over it) after being frozen?
it should as long as you give it enough time, just be aware that the longer it’s in the freezer the more chance there is of the yeasts dying off. I wouldn’t freeze sourdough cinnamon roll dough for more than a couple of weeks.
This recipe is delicious!!! The BEST!!!!
Hi, for freezing is it the same baking instructions?
if you froze the raw dough, let it thaw on the counter overnight and then proceed with the same baking instructions.
Wow. Thank you so much for this gem! I baked all of the cinnamon rolls and was unable to eat them all. Would they be ok to store in the refrigerator for a few days? Also wondering if I can just pop them in the microwave to reheat or if they would do best going back into the oven. Thank you for your time. These were truly divine.
So glad you loved them! I’m sure they would be fine to individually reheat in a microwave as long as you don’t heat for more than 10-15 seconds.
I made and cooked these according the directions but my cinnamon rolls were still very doughy (I cooked them 20 mins longer than the directions). Any ideas how to get them to be less doughy? I cooked them in a 9×13 glass baking dish. They did taste delicious though!
That is very strange that they were still doughy after cooking that long. Had they previously been in the fridge before you baked them? Sometimes that can make them take a little longer but 20 extra minutes should have been plenty.
I just made these this morning and mine were raw at 20 mins in the middle! I baked mine for another 25 mins , I used cast iron though! Delicious otherwise, just needed longer!
This is my first time making cinnamon rolls of any kind. These are FANTASTIC! Thank you. I’m mixing up another batch to put in the freezer. I’m entirely ignorant to anything cooking/baking. Would you mind clarifying when to freeze them? Do you freeze that “initial dough ball” from day 1, or do you freeze the “rolled up and prepared with cinnamon, ready to bake” dough?
You can freeze the dough once it’s rolled up.
I’ve tried this dough twice now following the exact instructions and it’s horrible. It is the hardest dough I’ve ever worked with. I can’t even roll it out it’s so tough.
That is very strange! Are you using a different flour? Have you tried making sure the dough doubles in size?
I love cinnamon rolls and these are THE BEST cinnamon rolls I have ever had! The recipe is easy to do and the dough was so much easier for me to work with! My husband and I devoured them as soon as they came out of the oven. 10/10
I’m so excited to bake these in the morning! My question is about the addition of the egg in the dough…is it okay for it to sit out overnight?
I do. I use pastured & organic eggs (typically from our own hens) and feel safe leaving this dough overnight.
I make these all the time, they are a family favorite- I just soften the cream cheese and whip the frosting in my kitchenaid and it makes it nice and light 🙂
If I time it all correctly, could I go through all the steps including forming the rolls the night before, and just put the whole pan in the fridge overnight to be ready for baking first thing the next morning? Saturday morning me wants as little prep work and clean up as possible.😆
Yes, you can definitely do that! I do find that cold dough may need to bake a little longer, especially if using a glass pan.
I knew I was drawn to read further and leave a comment, I’m so excited to do this recipe for a yummy Sabbath treat tomorrow (Saturday)
thank you for more than a recipe, but for your commitment to your family and loving our Redeemer with all of your heart soul and strength, peace and much abundance over you, sister!!
Loved them and the easiness!! I am curious though on what is the process of thawing/baking them once frozen is
I would thaw on the counter overnight, then bake them in the morning.
Hello! I was wondering if I can roll them out and keep them
In the fridge to bake in the morning?
yes you can!
I actually made these with discard because I read the instructions too fast 😂. And I didn’t use cream at the end because I didn’t have any. They were the best cinnamon rolls I’ve ever made! Thank you!
I just realized i accidentally added the baking powder, soda and salt tonight when making the dough. I pray this doesn’t ruin it when I go to prepare it in the morning. Sometimes putting doughs together at night when I’m so tired back fires on me lol. ~Sincerely mama of five + one almost due! 🙏🏼😅
how did it turn out? usually I have the opposite problem, and forget to add the additional ingredients before rolling and baking!
This recipe is amazing! I made these for the first time last weekend and was planning on making them again this weekend. I made my day 1 dough ball last night while making a loaf of sourdough and accidentally put it in the fridge overnight. If I pull it out and leave it out on the counter today, do you think I can make the rolls tomorrow morning?
yes, that should definitely work!
Just made these for Sunday football breakfast with the family … pillowy soft with a slightly crusty outside and absolutely delicious; they were devoured within minutes! A keeper recipe for sure and they will be on our Christmas morning buffet this year. Thank you for sharing this gem.
I love this recipe and have made it a few times. I struggle though because the dough can seem dry and tough. Wondering if it is because I live in higher altitude? Can I add a bit of warm milk in the first part so the dough is softer? Thank you!!
That is possible! It is a heavier, somewhat dry dough. I think adding a couple tablespoons of warm milk would not hurt a thing.
I rarely leave reviews just because I cook and bake so much, just not much time to do it. But when I come across a recipe that knocks the socks of me, my husband, my family, and everyone I serve something to? Yeah, that deserves my time.
Not only is this recipe the EASIEST cinnamon roll recipe I’ve ever tried (and I’ve tried A LOT), but these cinnamon rolls are BY FAR the yummiest I’ve ever eaten (and I’ve eaten a LOT! lol!)
Thank you so much for this incredible recipe. I have shared it with my friends and family and it will always be my go to! I just made another batch tonight because last night the kids were so sad when it was done🤣 I surprised them with one more batch before Christmas haha! Amazing!
These turned out to be amazing and it was my first time making them. The best I’ve ever had – my boyfriend’s words❤️
Looks delicious! Was so excited I whipped through the ingredients too fast and accidentally used discard for this instead of active starter. How much yeast to I put ? 1 full pack?
Honestly, I would still just try it without yeast. It may take 24 hours to rise instead of 12.
These are the best ones I’ve ever had. Cinnamon bun has nothing on these.
These are amazing! The best cinnamon rolls we have ever had! They turned out so fluffy and weren’t overly sweet. Thanks so much for this recipe. This is our go to now.
A delightful recipe. It certainly passed the taste test! The dough was beautiful to work with. Everything came together very nicely. It’s great to have a sourdough cinnamon roll recipe that can be out of the oven in a timely manner for breakfast! It’s a keeper!
These are sooo good!!! If freezing, at what step do you put them in the freezer? Do they already have heavy cream on them?
Don’t put the heavy cream on before freezing. Freeze the dough right after rolling. Then you can put the cream on right before you bake.
These are THE BEST cinnamon rolls I’ve ever made. I cook and bake a lot and have tried dozens of cinnamon roll recipes but haven’t been happy with any of them til now. I love that I can make these with sourdough and I appreciate not having to mix up the frosting (your stovetop version is 👌🏼).
I do have one ask though. Could you include gram measurements?The more I bake, the more I understand and appreciate recipes that include weights. Thank you!
Could this dough be used to make cinnamon swirl bread in a loaf pan instead of individual rolls?
I haven’t tried that with this particular recipe but you can try it and report back! I do have a simple cinnamon swirl bread recipe here on the blog but it’s not as sweet as these.
These came out amazing!!
I used heavy cream instead of half and half for frosting because that’s all we had and OMG so good! Will definitely be making these again.
My dough didn’t rise a whole lot overnight so just be ready for that, when checking the recipe it stated just let “ferment” overnight which made me feel better because it didn’t double in size or anything. The addition of the baking soda/powder did the trick to help it rise for the recipe though. Thanks again!
Are these okay to store on the counter after baking or do they need to go into the fridge?
I love these rolls they are my go to recipe every time. I’m going to make some today to freeze the dough and bake for family for Christmas. I was reading a couple comments and I have a couple tips that I’ve learned while making these. If my starter is to thick I have to slightly increase the water so that I can roll them out. I did have a few batches that came out almost un-rollable but I just rolled out the best I could and they still came out fine. I did have 1 batch that took about 20 minutes longer to bake. Not sure why but the next batches were fine so sometimes I think it’s just how the dough is. Also I had a couple batches I forgot the cream- ugh. They are still amazing just a little crispier on the outside edges than the normal soft version of there selves.
I made these with my unfed starter. I kept the measurements the same, mixed the dough the night before and it rose beautifully. I didn’t add the additional cream, they didn’t need it. I did double the recipe because I planned to share with friends for Christmas. I used cast iron, glass, and an aluminum pan and all baked perfectly at 375 in 22 mins. Everyone raved about them. Thanks for this recipe, it’s a keeper. Happy holidays!
So much easier than I was expecting cinnamon rolls to be, especially without yeast. I was really nervous but they turned out perfectly!! Definitely will make again.
These were fantastic!
I didn’t make any changes for high altitude and they were perfect.
My husband and son request these often, so you know they’re good! Bonus, they are also so easy!
Can I use milk instead of half and half? Dont have that. Can’t wait to see how these turn out!
Yes, I’m sure milk will work just fine!
These are honestly the yummiest most gooey cinnamon rolls I’ve ever had. WAYYYY better than store bought or Cinnabon!! Nice recipe and easy to follow!
This recipe helped me make the best cinnamon rolls I’ve ever made. My husband said it was maybe the best cinnamon rolls he had ever tasted. Only thing I adjusted was the milk amount in the frosting -it seemed to make it too watery, so I had to add a bit more powdered sugar. I plan to make them again this weekend! Thanks for sharing!