Overnight Sourdough Cinnamon Rolls (Start Them the Night Before)
These overnight sourdough cinnamon rolls do all the hard work while you sleep. Mix the dough in the evening, let the fridge handle the slow rise, and wake up to soft, tangy rolls with a thick cinnamon swirl and cream cheese glaze.
No early morning alarm, no rushing. Just roll, slice, bake, and frost while the coffee brews. The crumb turns out pillowy every time, with that subtle sourdough tang that makes them taste balanced instead of just sweet.
What Makes These Overnight Rolls So Good
I’ve tested a lot of cinnamon roll recipes, and this overnight sourdough version is the one I keep coming back to. The dough gets a long, cold fermentation in the fridge that builds flavor and relaxes the gluten, so it rolls out without fighting back and bakes up ridiculously soft.
The crumb stays tender because of the sourdough starter and a little butter in the dough, not just the filling. And the tang from the overnight rise balances the cinnamon sugar, so the rolls taste complex and balanced instead of cloyingly sweet.
Ingredients
- 3 cups (360g) all-purpose flour: spooned and leveled, or weigh for best results
- 1/2 cup (120g) sourdough starter discard: unfed is fine, straight from the fridge
- 1/2 cup (120ml) whole milk: lukewarm, about 90°F (32°C)
- 1/4 cup (57g) unsalted butter: melted and cooled slightly
- 1/4 cup (50g) granulated sugar
- 1 large egg: at room temperature
- 1 tsp fine sea salt
For the Filling
- 1/2 cup (100g) packed light brown sugar
- 1 1/2 tbsp ground cinnamon
- 3 tbsp (42g) unsalted butter: very soft
For the Glaze
- 4 oz (113g) cream cheese: softened
- 1 cup (120g) powdered sugar: sifted if lumpy
- 2 tbsp whole milk: plus more if needed
- 1 tsp vanilla extract
Variations / Substitutions
- Active starter instead of discard: Use fed, bubbly starter. The second rise will go faster, so check after 30 minutes.
- Dairy-free: Swap the milk for oat milk, the butter for a vegan stick butter, and the cream cheese for a plant-based cream cheese. The texture stays soft.
- Less tang: Use only 1/4 cup (60g) of discard and reduce the rise time to about 8 hours total. The rolls will be milder.
- Extra gooey filling: Brush the dough with melted butter instead of softened and sprinkle an extra 2 tbsp brown sugar on the bottom of the pan before adding the rolls.
If you want a classic brioche-style roll without sourdough, try my Basic Overnight Cinnamon Rolls.
How to Make Overnight Sourdough Cinnamon Rolls
Step 1: Mix the Dough
In the bowl of a stand mixer, combine the 3 cups flour, 1/2 cup starter, 1/2 cup milk, 1/4 cup melted butter, 1/4 cup sugar, the egg, and 1 tsp salt. Mix on low speed with the dough hook until a shaggy dough comes together, about 2 minutes.
Increase the speed to medium-low and knead for about 8 minutes. The dough will start sticky but should become smooth and mostly clear the sides of the bowl. If it feels too dry after the first few minutes, add a small splash of milk. It’s fine if the dough is still a little tacky; the overnight rest will hydrate it fully.
Step 2: Chill the Dough Overnight
Turn the dough into a lightly oiled bowl, cover it tightly with plastic wrap, and place it in the fridge. Let it rest for at least 8 hours and up to 12 hours.
During the cold rise, the dough will puff slightly but won’t double. That’s normal. The gluten relaxes and the starter slowly develops flavor, so the dough will be easy to roll when you take it out the next morning.
Step 3: Roll Out the Dough and Add Filling
Tip the cold dough onto a lightly floured surface. Use a rolling pin to shape it into a rectangle about 12 by 18 inches (30 by 45 cm). The dough will feel firm from the fridge and will roll smoothly without springing back.
Spread the 3 tbsp very soft butter evenly over the surface, leaving a 1-inch border along one long edge. In a small bowl, mix the 1/2 cup brown sugar and 1 1/2 tbsp cinnamon, then sprinkle the mixture over the butter. Press it lightly so it sticks.
Step 4: Slice and Place in Pan
Starting from the long side with sugar all the way to the edge, roll the dough up tightly into a log. Pinch the seam to seal it. Using unflavored dental floss or a sharp serrated knife, cut the log into 9 equal pieces.
Butter a 9×9-inch (23×23 cm) baking pan and place the rolls cut side up, spacing them evenly. They will look a little crowded, but they will proof together and bake up soft.
Step 5: Proof and Bake
Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot until puffy and almost doubled, about 45 to 60 minutes. They should feel jiggly when you nudge the pan. While they rise, preheat the oven to 350°F (175°C) with a rack in the middle.
Bake until the rolls are golden brown and the centers register about 190°F (88°C) on an instant-read thermometer, 25 to 30 minutes. If the tops brown too quickly, tent the pan loosely with foil for the last 10 minutes.
Step 6: Frost While Warm
While the rolls bake, beat the 4 oz cream cheese, 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla together until smooth. Add a little extra milk if the glaze is too thick.
Pull the pan out of the oven and spread the glaze over the hot rolls right away. It will melt into every crevice. Serve them warm, and don’t worry if a few disappear before you even reach the table.
Tips for Fluffy Overnight Rolls
- Warm the milk slightly (about 90°F / 32°C) if you want a faster second rise.: Cold milk slows fermentation and makes the dough easier to handle, but warm milk nudges the starter along so the morning proof goes quicker.
- The overnight chill is what makes the dough easy and the flavor complex.: Skipping it leaves you with dense rolls that lack that classic sourdough tang.
- Use dental floss for the cleanest cuts.: Slide a long piece under the log, cross the ends over the top, and pull through. The rolls keep their round shape without smashing.
- For even softer rolls, pour 2 to 3 tablespoons of heavy cream over the tops just before baking.: The cream settles between the layers and keeps every bite tender.
- Don’t overproof the second rise.: If the rolls look bloated and collapse when poked, they’ve gone too far and will bake up dense. Set a timer and check at 45 minutes.
Bake times by pan size:
| Pan | Bake time |
|---|---|
| 9×9-inch (23×23 cm) | 25–30 mins |
| 9×13-inch (23×33 cm) | 22–25 mins |
| 8-inch round | 30–35 mins |
Keeping Leftovers Fresh
- Refrigerate: Store any leftovers in an airtight container for up to 3 days. If you can, keep the glaze separate and add it just before serving.
- Reheating: A quick 20-second zap in the microwave revives one roll. For several, wrap them in foil and warm in a 300°F (150°C) oven for 10 minutes.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, and the second rise will go faster. Check the rolls after 30 minutes so they don’t overproof.
Can I make these without a stand mixer?
Yes. Mix everything in a large bowl with a wooden spoon until the dough comes together, then tip it out and knead by hand for about 10 minutes. It takes a little muscle, but the texture is the same.
Why did my rolls come out dense?
Overproofing during the second rise or adding too much flour are the most common reasons. Weigh your flour if you can, and stop the final rise as soon as the rolls are puffy and jiggly.
Can I bake these the same day?
Yes. Skip the overnight chill and let the dough rise at room temperature for 4 to 5 hours until nearly doubled, then roll, shape, and bake. The tang will be milder.
Sourdough Cinnamon Rolls Recipe
Ingredients
Method
- Combine flour, starter, milk, melted butter, sugar, egg, and salt. Knead with a dough hook for 8 minutes until smooth and slightly tacky.
- Transfer to an oiled bowl, cover, and refrigerate at least 8 hours and up to 12 hours.
- Roll the cold dough into a 12×18-inch rectangle. Spread with 3 tbsp soft butter, then sprinkle with brown sugar and cinnamon.
- Roll up tightly from the long side, slice into 9 pieces, and place cut side up in a buttered 9×9-inch pan.
- Cover and let rise 45–60 minutes until puffy. Bake at 350°F (175°C) for 25–30 minutes until golden.
- Beat cream cheese, powdered sugar, milk, and vanilla. Spread the glaze over warm rolls and serve.
