Overnight sourdough cinnamon rolls with a buttery cinnamon-sugar filling and cream cheese frosting. A cozy baking project for breakfast or a weekend treat.
More recipes to try: Easy Sourdough Bread Recipe · Buttermilk Biscuits · Blueberry Lemon Pancakes
Sourdough Cinnamon Rolls
Ingredients
Method
- The night before or 8 – 10 hours before you would like cinnamon rolls, stir together starter, water, salt, and flour. Cover and let rise, covered for about 8 hours
- After 8 hours or overnight, stretch the dough onto a floured sheet pan. Brush the dough with 4 tbsp of butter, 1/2 cup of sugar, and 1 tbsp of cinnamon.
- Roll up the dough tightly and cut into 8 – 10 rolls, placing them in a buttered 8×8 baking dish.
- Cover and let sit for 30 – 60 minutes for the second rise.
- Preheat oven to 375 degrees. Brush the tops with butter and sprinkle with cinnamon sugar.
- With electric beaters, mix powdered sugar, 3 tbsp butter, cream cheese, vanilla, and milk or cream to make the frosting.
- Bake for 25-30 minutes, take out, and frost while warm
Notes
A little help in the kitchen
Lori’s ingredient notes: Start with bubbly, active sourdough starter. A cold or unfed starter may need feeding and time to become active before you mix.
Prep ahead: Make the frosting ahead and refrigerate it in a covered container. Let it soften briefly and stir before spreading; allow time for both rises in the dough schedule.
Serve it with: Set out fresh berries or orange slices alongside the warm rolls.
Save some for later: Because the frosting contains cream cheese, refrigerate frosted leftovers promptly. Freeze extra cooled rolls individually; warm unfrosted portions before adding frosting.
For cinnamon-roll assembly: An OXO bench scraper helps lift a sticky edge of dough and tidy the floured counter as you work. It is especially useful when that cinnamon-sugar filling starts making a happy mess. Keep the dough moving gently and save the frosting for the finish.
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