Overnight Sourdough Cinnamon Rolls Recipe

A sourdough cinnamon roll with creamy icing sits on a plate, elegantly garnished with cocoa powder. In the background, a sieve and small bowl add a touch of rustic charm.

Overnight Sourdough Cinnamon Rolls Recipe

Sourdough cinnamon rolls are one of those treats that feel extra special—soft, sweet, and just the right amount of tangy, with gooey cinnamon layers and a creamy topping. I love how this recipe takes the mystery out of sourdough, making it so easy to whip up something that looks and tastes impressive. They’re my go-to for holiday mornings like Thanksgiving or Christmas because they’re simple to prep ahead and bring that cozy, homemade vibe everyone loves. And let’s be honest, filling your kitchen with the smell of freshly baked cinnamon rolls is always a win!

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Sourdough Cinnamon Rolls

Servings:

Calories: 521kcal

Author: Mandy Applegate

Equipment

Cooling rack

Ingredients

½ cup active sourdough starter
½ cup water
4 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup melted butter
½ cup maple syrup
2 eggs

Cinnamon Sugar Filling:

½ cup butter softened
1 cup brown sugar
2 tablespoons cinnamon

Cream cheese topping:

6 ounces cream cheese
½ cup heavy cream
1 cup confectioner’s sugar
2 teaspoons vanilla extract

US Customary - Metric

Instructions

In the bowl of a stand mixer, combine the sourdough starter, water, flour, baking soda, baking powder, salt, melted butter, maple syrup, and eggs. Mix on low speed for about 10 minutes, until the dough is smooth, elastic, and slightly translucent when stretched.
½ cup active sourdough starter, ½ cup water, 4 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup melted butter, ½ cup maple syrup, 2 eggs
Place the dough in a greased bowl, cover it, and let it rest in a warm spot overnight.
Preheat your oven to 350°F (180°C). In a separate bowl, mix the softened butter, brown sugar, and cinnamon to make the filling.
½ cup butter, 1 cup brown sugar, 2 tablespoons cinnamon
Lightly flour your work surface and roll out the dough into a rectangle about ¼ inch thick. Spread the cinnamon sugar filling evenly over the surface. Roll the dough tightly into a log and cut it into 12 even slices.
Grease a 9x13 baking dish or line it with parchment paper. Place the rolls in the dish, leaving a little space between them. Bake for 20–25 minutes or until the tops are lightly browned. Let the rolls cool on a rack.
While the rolls cool, combine the cream cheese, heavy cream, confectioner’s sugar, and vanilla extract in a bowl. Mix until smooth, then spread the topping over the rolls.
6 ounces cream cheese, ½ cup heavy cream, 1 cup confectioner’s sugar, 2 teaspoons vanilla extract
Sprinkle a little cinnamon on top before serving. Serve and enjoy!

Notes

Active Starter: Your sourdough starter needs to be bubbly and active for the dough to rise properly. If your starter has been sitting in the fridge, feed it the day before to bring it back to life.
Overnight Rest: Letting the dough rest overnight isn’t just convenient—it also deepens the flavor and gives the rolls a wonderfully soft, airy texture. A slow rise is key to sourdough magic.
Even Filling: Spread the cinnamon sugar mixture evenly to ensure each roll is packed with flavor.
Clean Cuts: To keep your rolls from squishing when slicing, use unflavored dental floss or a sharp serrated knife. Floss works especially well to keep the layers intact and neat.
Baking Tips: Leave a little space between the rolls in the pan so they have room to expand.
Cool Before Topping: Resist the urge to frost the rolls as soon as they’re out of the oven! Let them cool for about 10–15 minutes so the cream cheese topping stays smooth and doesn’t melt off.

Nutrition

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