Description
Indulge in the soft, fluffy texture and tangy flavor of these overnight sourdough cinnamon rolls. Perfect for a leisurely morning, they require minimal effort on the day of baking.
Ingredients
Scale
- 1 cup Active Sourdough Starter
- 4 cups Strong Bread Flour
- 1 cup Whole Milk
- 1/2 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 1 Large Egg
- 1 teaspoon Salt
- 1/2 cup Brown Sugar
- 2 tablespoons Cinnamon
- 4 oz Cream Cheese
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Day 1: Evening Prep
- 1. Activate Your Starter: Around 4-8 hours before you plan to mix, feed your sourdough starter. You want it bubbly, active, and at its peak for best results.
- 2. Mix the Dough: In the bowl of a stand mixer, combine the warmed milk, active sourdough starter, granulated sugar, and egg. Mix until well combined.
- 3. Add Dry Ingredients: Add the bread flour and salt. Mix on low speed with the dough hook until a shaggy dough forms. Let it rest for 10-15 minutes.
- 4. Knead in Butter: With the mixer on low, gradually add the softened butter, one tablespoon at a time. Once all the butter is in, increase the speed to medium and knead for 8-10 minutes.
- 5. First Bulk Fermentation (Room Temperature): Transfer the dough to a lightly oiled bowl, cover tightly, and let it bulk ferment at room temperature for 1-2 hours.
- 6. Overnight Cold Fermentation: After the initial room temperature bulk fermentation, transfer the covered bowl directly to the refrigerator for at least 8-12 hours.
- Day 2: Morning Bake
- 7. Remove from Fridge & Warm Up: Take the dough out of the refrigerator and let it sit on the counter for 30-60 minutes.
- 8. Prepare the Filling: In a small bowl, whisk together the brown sugar and ground cinnamon.
- 9. Roll Out the Dough: Lightly flour a clean surface and roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
- 10. Spread the Filling: Evenly spread the softened butter over the dough, leaving a small ½-inch border along one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
- 11. Roll and Slice: Starting from the long edge opposite the ½-inch border, tightly roll the dough into a log. Trim off the uneven ends and cut the log into 12 equal rolls.
- 12. Second Proof (Room Temperature): Arrange the cut rolls in a lightly greased 9×13 inch baking dish. Cover loosely and let them proof in a warm spot for 2-4 hours.
- 13. Preheat Oven & Bake: Preheat your oven to 375°F (190°C). Once preheated, remove the cover from the rolls and bake for 25-30 minutes.
- 14. Prepare Frosting: In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar and stir in the vanilla extract.
- 15. Frost and Serve: Let the baked cinnamon rolls cool in the pan for about 10-15 minutes before spreading the frosting generously over them.
Notes
- Ensure your sourdough starter is active for best results.
- Adjust baking time based on your oven’s performance.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg