The Best Sourdough Cinnamon Rolls (Overnight Recipe)
There is something about warm, gooey sourdough cinnamon rolls baking in the oven that makes a house feel like home.
But what if you could wake up, preheat the oven, and have fresh, fluffy cinnamon rolls on the table without mixing dough before sunrise?
These overnight sourdough cinnamon rolls are soft, tender, perfectly sweet, and topped with a rich cream cheese frosting that melts into every swirl. The long fermentation gives them that classic sourdough depth of flavor without tasting overly tangy, just balanced, rich, and bakery-worthy.
If you’ve been searching for the perfect sourdough cinnamon roll recipe that actually works, rises beautifully, and bakes up fluffy, this is it.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Cinnamon Roll Recipe
Sourdough Cinnamon Rolls
Ingredients
- 1/2 cup sourdough starter bubbly and active 113 grams
- 3 cups all-purpose flour 540 grams
- 1 cup bread flour
- 1/2 cup buttermilk 118 grams
- 1/2 cup melted butter
- 1/2 cup sugar 100 grams
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Filling
- 1/2 cup softened butter 114 grams
- 1 cup brown sugar 200 grams
- 2 tablespoons cinnamon
Cream Cheese Topping
- 8 ounces cream cheese
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 2 teaspoons vanilla extract
Instructions
Mix the Dough (Evening)
- In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour and bread flour. Pour the melted butter (make sure it has cooled and is not hot) over the flour and mix on low speed until the butter is fully incorporated. The mixture should look coarse and slightly crumbly.
- Next, add the active sourdough starter, buttermilk, sugar, and eggs. Mix on low speed until the dough begins to come together, then increase to medium speed and knead for 5–8 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. (this can all be done by hand as well )
- To test if it’s ready, perform the windowpane test: stretch a small piece of dough between your fingers. If it stretches thin without tearing, it’s properly developed.
- Place the dough into a lightly greased bowl. Cover tightly with plastic wrap or a lid and allow it to ferment overnight in a warm place for 8–12 hours. The dough should rise and become soft and puffy.
Add Leavening (Morning)
- Preheat oven to 375°F.
- After the overnight rise, sprinkle the baking powder, baking soda, and salt evenly over the dough.
- Return the bowl to the stand mixer and mix on medium speed for about 5 minutes. This step fully incorporates the leavening and gives the rolls additional lift, ensuring they bake up light and fluffy instead of dense. This can also be mixed with your hands.
Roll and Fill
- Lightly flour your work surface. Turn the dough out and gently shape it into a rectangle.
- Using a rolling pin, roll the dough into a ¼-inch thick rectangle, approximately 12×18 inches.
- In a small bowl, combine softened butter, brown sugar, and cinnamon until it forms a thick, spreadable paste.
- Spread the filling evenly over the dough, reaching all the way to the edges.
- Starting from the long side, roll the dough tightly into a log. Roll slowly and firmly to create defined swirls. Once fully rolled, pinch the seam closed along the bottom.
- Using a sharp knife or unflavored dental floss, cut into 12 even rolls.
- Place rolls into a well-seasoned 14-inch cast iron skillet or a greased 9×13 baking dish, spacing them evenly.
Bake
- Bake at 375°F for 25–30 minutes, or until the tops are lightly golden brown and the centers are cooked through.
- If the tops brown too quickly, loosely tent with foil during the last 5–10 minutes.
- Allow rolls to cool for about 5–10 minutes before frosting.
Make the Cream Cheese Frosting
- In a medium saucepan over medium-low heat, add the cream cheese and butter. Warm gently until softened and partially melted.
- At this stage, the mixture may look slightly separated or spotted — this is completely normal. Don’t worry.
- Remove from heat and transfer to a mixing bowl. Using a hand mixer or stand mixer, whip the cream cheese and butter together until smooth and creamy. The spotted appearance will disappear as it becomes fully emulsified.
- Once smooth, add powdered sugar, heavy cream, and vanilla extract.
- Beat again until the frosting is light, fluffy, and completely smooth.
- Spread generously over warm cinnamon rolls and allow it to melt into the swirls before serving.
Video
Notes
- Use an active, bubbly sourdough starter. For best results, your starter should be fed 4–12 hours before mixing the dough. It should be doubled in size, airy, and full of bubbles. An inactive or sluggish starter can lead to dense rolls.
- Flour substitutions: While this recipe calls for a mix of all-purpose and bread flour for structure and softness, you may use all-purpose flour for the entire amount if needed. The rolls may be slightly softer and a bit less chewy but will still turn out delicious.
- Don’t skip the overnight ferment. The long fermentation develops flavor and improves texture. If your kitchen is very warm, check the dough around the 8-hour mark to avoid over-proofing.
- For extra soft rolls: Frost while still warm so the cream cheese topping melts into the swirls.
- Pan options: A well-seasoned cast iron skillet gives beautifully golden edges, but a standard 9×13 baking dish works just as well.
Why You’ll Love These Overnight Sourdough Cinnamon Rolls
- Long fermented for better digestion
- Perfect make-ahead breakfast
- Soft, fluffy texture (not dense!)
- Rich cinnamon-sugar swirl
- Cream cheese frosting that melts into every layer
- Uses active sourdough starter
- Bakes beautifully in cast iron
This recipe is ideal for Christmas morning, Sunday brunch, or cozy farmhouse weekends.
Ingredients
Dough
- ½ cup (113g) active sourdough starter, bubbly and fed
- 3 cups (540g) all-purpose flour
- 1 cup bread flour
- ½ cup (118g) buttermilk
- ½ cup melted butter (slightly cooled)
- ½ cup (100g) sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Filling
- ½ cup (114g) softened butter
- 1 cup (200g) brown sugar
- 2 tablespoons cinnamon
Cream Cheese Frosting
- 2 teaspoons vanilla extract
- 8 ounces cream cheese
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons heavy cream
How To Make The Easiest Sourdough Cinnamon Rolls
1. Mix the Dough (Evening)
In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour and bread flour. Pour the melted butter (make sure it has cooled and is not hot) over the flour and mix on low speed until the butter is fully incorporated. The mixture should look coarse and slightly crumbly. (This can all be done by hand! )
Next, add the active sourdough starter, buttermilk, sugar, and eggs. Mix on low speed until the dough begins to come together, then increase to medium speed and knead for 5–8 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. (This can all be done by hand as well! )
To test if it’s ready, perform the windowpane test: stretch a small piece of dough between your fingers. If it stretches thin without tearing, it’s properly developed.
Place the dough into a lightly greased bowl. Cover tightly with plastic wrap or a lid and allow it to ferment overnight in a warm place for 8–12 hours. The dough should rise and become soft and puffy.
2. Add Leavening (Morning)
Preheat oven to 375°F.
After the overnight rise, sprinkle the baking powder, baking soda, and salt evenly over the dough. (This can also be mixed by kneading the dough with your hands.)
Return the bowl to the stand mixer and mix on medium speed for about 5 minutes. This step fully incorporates the leavening and gives the rolls additional lift, ensuring they bake up light and fluffy instead of dense.
3. Roll and Fill
Lightly flour your work surface. Turn the dough out and gently shape it into a rectangle.
Using a rolling pin, roll the dough into a ¼-inch thick rectangle, approximately 12×18 inches.
In a small bowl, combine softened butter, brown sugar, and cinnamon until it forms a thick, spreadable paste.
Spread the filling evenly over the dough, reaching all the way to the edges.
Starting from the long side, roll the dough tightly into a log. Roll slowly and firmly to create defined swirls. Once fully rolled, pinch the seam closed along the bottom.
Using a sharp knife or unflavored dental floss, cut into 12 even rolls.
Place rolls into a well-seasoned 14-inch cast iron skillet or a greased 9×13 baking dish, spacing them evenly.
4. Bake
Bake at 375°F for 25–30 minutes, or until the tops are lightly golden brown and the centers are cooked through.
If the tops brown too quickly, loosely tent with foil during the last 5–10 minutes.
Allow rolls to cool for about 5–10 minutes before frosting.
5. Make the Cream Cheese Frosting
In a medium saucepan over medium-low heat, add the cream cheese and butter. Warm gently until softened and partially melted.
At this stage, the mixture may look slightly separated or spotted, this is completely normal. Don’t worry.
Remove from heat and transfer to a mixing bowl. Using a hand mixer or stand mixer, whip the cream cheese and butter together until smooth and creamy. The spotted appearance will disappear as it becomes fully emulsified.
Once smooth, add powdered sugar, heavy cream, and vanilla extract.
Beat again until the frosting is light, fluffy, and completely smooth.
Spread generously over warm cinnamon rolls and allow it to melt into the swirls before serving.
How To Store
Learning how to store homemade cinnamon rolls lets you enjoy them for days after baking. Not that they will last long! These treats are full of joy and can stay fresh if stored right. Here’s my advice to keep their amazing texture and taste.
- Store them at room temperature: Put your sourdough cinnamon rolls in an airtight container. They’ll stay fresh for up to three days.
- Refrigeration method: If you have cream cheese frosting, store your rolls in the fridge. Cover them with plastic wrap or put them in a sealed container. They’ll stay tasty for up to five days.
Freezing your rolls is another great option. Here are my cinnamon roll storage tips:
- Unfrosted rolls can be frozen for up to three months.
- Wrap each roll in plastic wrap, then put them in a freezer-safe bag or container. When you want to enjoy one, thaw it at room temperature or warm it in the oven.
These methods keep my rolls soft for days or weeks later. A little prep today means a great treat tomorrow.
How To Prepare Sourdough Cinnamon Rolls Ahead Of Time
Preparing sourdough cinnamon rolls ahead of time is very rewarding for me.
- Make your dough according to the directions.
- Once the dough is mixed, cover it with a damp cloth. Place them in a warm place to rise slowly overnight.
- The next morning, Roll out the dough, spread the filling and cut into 12 even pieces.
- Refrigerate up to 12 hours or place in the freezer. If left in the fridge to long, the rolls will over proof.
- Allow to rest on the counter for 2 hours before baking if refrigerated, and overnight if making them from the freezer.
- Bake according to directions.
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These are helpful tools to have on hand and use when making sourdough cinnamon rolls:
- Stand Mixer with Dough Hook
A sturdy stand mixer makes kneading enriched sourdough dough effortless and ensures proper gluten development for fluffy rolls. - 14-Inch Cast Iron Skillet
Baking cinnamon rolls in cast iron creates golden, slightly crisp edges with soft centers. It also retains heat beautifully for even baking. - Digital Kitchen Scale
Weighing ingredients gives consistent results, especially when working with sourdough starter and flour. - Bench Scraper
Perfect for dividing dough evenly and keeping your workspace clean. - Rolling Pin
Helps achieve an even ¼-inch rectangle for defined cinnamon swirls. - Unflavored Dental Floss
Okay, maybe a little odd… but seriously, it’s the easiest way to slice cinnamon rolls cleanly without squishing the dough. - Mixing Bowls
Useful for preparing the cinnamon sugar filling and cream cheese frosting. - Hand Mixer or Stand Mixer Attachment
Whipping the cream cheese frosting until smooth and creamy ensures a bakery-style finish.
More Sourdough Recipes♡
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