These overnight sourdough cinnamon rolls are everything you want in a cozy breakfast: soft, fluffy, rich with cinnamon flavor, and finished with a sweet vanilla glaze. The sourdough adds a tangy depth that makes them taste like they came straight from a bakery!
The best part? You prep them the night before—then wake up, bake, and enjoy. Perfect for a lazy weekend, special breakfast, or impressing brunch guests with minimal morning effort.
Key Ingredients & Smart Swaps
- Sourdough Starter: Must be active and bubbly for the best rise. No starter? Try pre-made bread or pizza dough for convenience (just note the flavor won’t be as complex).
- All-Purpose Flour: For a soft texture. You can swap half for whole wheat flour for more fiber, though rolls will be slightly denser.
- Butter: Unsalted butter gives the richest flavor. For dairy-free, use vegan butter or olive oil.
- Brown Sugar: Dark brown sugar adds extra molasses flavor. No brown sugar? Mix white sugar with a splash of molasses.
- Cinnamon: The heart of the filling. Want a twist? Add a pinch of nutmeg or cardamom.
Tips for Soft & Puffy Cinnamon Rolls
- Use warm milk (not hot!) to help your dough rise properly.
- Let the dough rise in a warm spot—like a turned-off oven with the light on.
- Cover with a damp towel or plastic wrap to keep moisture in while it rises.
- In the morning, let the rolls come to room temperature before baking for best texture.
🧾 Ingredients
Dough:
- 2 cups all-purpose flour
- 1 cup active sourdough starter
- ½ cup warm milk
- ¼ cup sugar
- ¼ cup melted unsalted butter
- 1 egg
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tbsp instant yeast
- 1 tbsp ground cinnamon
Filling:
- ½ cup brown sugar
- ¼ cup softened butter
Icing:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
👩🍳 How to Make Overnight Sourdough Cinnamon Rolls
1. Mix Wet Ingredients:
In a large bowl, whisk together warm milk, sugar, melted butter, vanilla, and your bubbly sourdough starter. Add the egg and mix well.
2. Add Dry Ingredients:
In a separate bowl, combine flour, cinnamon, salt, and instant yeast. Slowly stir dry mix into the wet until you get a sticky dough.
3. Knead the Dough:
Turn the dough out onto a floured surface. Knead for 5–7 minutes until it’s smooth and elastic. Add a sprinkle of flour if it’s too sticky.
4. Let It Rise:
Place dough in a greased bowl, cover, and let it rise at room temperature for about 1 hour until doubled in size.
5. Roll It Out & Fill:
Roll dough into a rectangle (about ¼ inch thick). Spread with softened butter and sprinkle brown sugar evenly over the top.
6. Roll & Slice:
Starting from the long edge, roll the dough tightly into a log. Cut into 1-inch slices and place in a greased baking dish. Cover and refrigerate overnight.
7. Next Morning – Bake:
Preheat oven to 350°F (175°C). Let rolls sit at room temp for 30 minutes while the oven heats up. Bake for 25–30 minutes until golden and puffed.
8. Make Icing & Serve:
While rolls bake, mix powdered sugar, milk, and vanilla into a smooth icing. Drizzle over the warm rolls right out of the oven. Enjoy the gooey magic!
Can I use store-bought sourdough starter?
Yes! Just make sure it’s active and bubbly before using—feed it a few hours in advance if needed.
No instant yeast?
Use active dry yeast, but dissolve it in the warm milk first and let it sit 5–10 minutes until foamy.
Can I freeze the unbaked rolls?
Yes! Freeze the cut rolls before baking. When ready, thaw overnight in the fridge, bring to room temp, and bake as usual.
How to store leftovers?
Keep leftovers in an airtight container at room temp for 2 days, fridge for up to a week, or freeze for up to 3 months. Reheat before serving for that fresh-from-the-oven taste.
