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The Ultimate Overnight Sourdough Cinnamon Rolls with Cream Cheese Frosting

A close-up of a single, freshly baked sour dough cinnamon roll topped with thick white icing.
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Make the best sourdough cinnamon rolls using your active starter. These sweet rolls use a long, slow fermentation for superior flavor and texture, finished with a tangy cream cheese glaze.

Ingredients

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  • 100g active sourdough starter (fed 4–6 hours prior)
  • 350g bread flour
  • 50g granulated sugar
  • 1 large egg
  • 60g unsalted butter, softened
  • 100ml whole milk, lukewarm
  • 1 teaspoon salt
  • Filling: 120g unsalted butter, softened
  • Filling: 150g packed light brown sugar
  • Filling: 2 tablespoons ground cinnamon
  • Frosting: 115g cream cheese, softened
  • Frosting: 60g unsalted butter, softened
  • Frosting: 240g powdered sugar
  • Frosting: 1 teaspoon vanilla extract
  • Frosting: 1-2 tablespoons milk or cream

Instructions

  1. Mix Dough: In a large bowl, combine the active sourdough starter, flour, sugar, egg, lukewarm milk, and salt. Mix until a shaggy dough forms.
  2. Add Butter: Add the softened butter to the dough. Knead by hand or with a stand mixer for 8-10 minutes until the dough is smooth and elastic.
  3. Bulk Fermentation (Optional Warm Rest): Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1-2 hours.
  4. Cold Fermentation: Cover the bowl tightly and place it in the refrigerator for 12 to 18 hours for the long fermentation. This develops the tangy flavor.
  5. Prepare Filling: While the dough chills, mix the filling ingredients (butter, brown sugar, cinnamon) until smooth. Set aside.
  6. Shape Rolls: Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches and 1/4 inch thick.
  7. Spread Filling: Spread the cinnamon filling evenly over the dough, leaving a small border on one long edge.
  8. Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls, about 1.5 inches thick.
  9. Second Proof: Place the cut rolls into a greased 9×13 inch baking pan. Cover loosely and let them proof at room temperature for 2 to 3 hours, or until puffy and nearly doubled.
  10. Bake: Preheat your oven to 375 degrees F (190 degrees C). Bake for 25 to 30 minutes, or until golden brown.
  11. Make Frosting: While the rolls cool slightly, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and milk until you reach a spreadable consistency.
  12. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best homemade sourdough sweet rolls experience.

Notes

  • For a tangier flavor, allow the bulk fermentation before the cold rest to be slightly longer.
  • If you prefer a less tangy result, use a starter that was fed more recently (closer to 4 hours old).
  • You can prepare the dough entirely in one day if you skip the overnight refrigeration, but the flavor will be less developed.

Nutrition

Find it online: https://delicerecipe.com/sourdough-cinnamon-roll-recipe/