These sourdough cinnamon rolls are the ultimate cozy breakfast treat! Soft, fluffy, and filled with warm cinnamon-sugar goodness, they’re made even better with a tangy twist from sourdough starter.
The best part? You prep them the night before, then just bake in the morning—perfect for lazy weekends, brunch with friends, or anytime you want something indulgent without the morning rush.
Key Ingredients & Easy Swaps
- Sourdough Starter: Use an active, bubbly starter for the best rise. No starter? Store-bought bread or pizza dough can work in a pinch—just expect a different flavor.
- Flour: All-purpose is classic, but you can swap half with whole wheat for a heartier bite. Bread flour also gives a chewier texture.
- Butter: Unsalted butter adds richness. For dairy-free, use vegan butter or even olive oil.
- Brown Sugar: Dark brown sugar gives more molasses depth, but light brown or even white sugar + molasses works too.
- Cinnamon: Essential for that warm, comforting flavor. Want a twist? Add a pinch of cardamom or nutmeg.
🍞 How to Make Overnight Sourdough Cinnamon Rolls
1. Make the Dough
In a large bowl, whisk together the warm milk, sugar, melted butter, vanilla, and sourdough starter. Add the egg and mix well.
2. Combine the Dry Ingredients
In a separate bowl, stir together flour, cinnamon, salt, and yeast. Gradually mix into the wet ingredients to form a sticky dough.
3. Knead the Dough
On a lightly floured surface, knead for 5–7 minutes until smooth and elastic. Form into a ball and place in a greased bowl. Cover and let rise at room temp for about 1 hour, or until doubled in size.
4. Make the Filling
Roll the dough into a rectangle (about ¼-inch thick). Spread softened butter across the surface, then sprinkle on brown sugar and cinnamon.
5. Roll & Slice
Tightly roll the dough into a log, then slice into 1-inch rounds. Place rolls in a greased baking dish, leaving a little space between each one.
6. Chill Overnight
Cover the dish and refrigerate overnight.
7. Bake the Next Morning
Take the rolls out of the fridge and let them rest at room temp for 30 minutes while your oven preheats to 350°F (175°C). Bake for 25–30 minutes until golden brown.
8. Make the Icing
Whisk together powdered sugar, milk, and vanilla. Drizzle over warm rolls right out of the oven for that perfect gooey finish!
💡 Tips for Soft & Fluffy Rolls
- Let your dough rise in a warm, draft-free spot.
- Don’t over-knead—stop when it’s smooth and springy.
- Be generous with your filling for maximum gooeyness!
❓ FAQs
Can I use store-bought sourdough starter?
Yep! Just make sure it’s active and bubbly. Feed it a few hours ahead if needed.
No instant yeast?
Use active dry yeast instead—just dissolve it in the warm milk and let it sit 5–10 minutes until foamy before mixing.
Can I freeze the rolls before baking?
Yes! Freeze after shaping, then thaw overnight in the fridge. Let rest at room temp before baking.
How do I store leftovers?
Keep in an airtight container at room temp for up to 2 days, or refrigerate for a week. You can also freeze them—just reheat before serving!
