There’s nothing quite like waking up to the smell of warm, freshly baked cinnamon rolls. These soft and fluffy sourdough cinnamon rolls are perfect for a cozy breakfast on weekends or special holidays. The sweet, enriched dough is gently tangy from the sourdough starter, while the cinnamon filling adds just the right amount of sweetness. Prep the rolls the night before, so they’re ready for a relaxed morning bake!

Ingredients

For the Sweet Dough:

• ⅔ cup milk – whole or 2%
• 2 tbsp unsalted butter, melted (for a richer dough, see notes below)
• 1 large egg
• ½ cup bubbly, active sourdough starter
• 2 tbsp granulated sugar
• 2½ cups all-purpose flour – King Arthur flour recommended
• 1 tsp fine sea salt
• Cooking spray or oil – for coating

For the Cinnamon-Sugar Filling:

• 2 tbsp unsalted butter, softened (see notes below for a variation)
• ½ cup granulated sugar
• 3 tsp ground cinnamon
• 1 tbsp flour

For the Glaze:

• 2 tbsp unsalted butter, softened
• ⅓ cup whipped cream cheese, room temperature
• ¼–½ cup powdered sugar, sifted (adjust for desired sweetness)
• 1–2 tbsp milk

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the milk, melted butter (make sure it’s cooled slightly), egg, sourdough starter, and sugar. Stir until well combined.
   • Add in the flour and salt, stirring until you have a sticky dough. Knead gently by hand or in a stand mixer for about 5–7 minutes, until the dough becomes smooth and elastic.
   • Lightly coat a clean bowl with cooking spray or oil. Place the dough inside, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 8–12 hours, or overnight.
2. Prepare the Filling:
   • In a small bowl, mix softened butter with the granulated sugar, cinnamon, and flour. This softened butter method helps prevent the filling from leaking during baking, giving you beautifully layered cinnamon rolls.
3. Shape and Fill the Rolls:
   • After the dough has risen, turn it out onto a lightly floured surface and roll it into a 12×14-inch rectangle.
   • Spread the cinnamon-sugar filling evenly across the dough, covering all edges.
   • Starting with one of the long sides, tightly roll up the dough to form a log. Slice into 8–10 rolls, depending on your preferred thickness.
4. Second Rise:
   • Arrange the rolls in a greased baking pan, cover with plastic wrap or a cloth, and let them rise in a warm spot for 1–2 hours, or until they’ve become puffy.
5. Bake:
   • Preheat your oven to 375°F. Bake the rolls for 25–30 minutes, or until golden brown on top.
6. Glaze:
   • While the rolls bake, prepare the glaze by mixing softened butter, cream cheese, powdered sugar, and milk until smooth and creamy. Adjust the milk and powdered sugar until you reach your preferred consistency.
   • Once the rolls are out of the oven and have cooled slightly, drizzle or spread the glaze over the top.

Notes, Tips & Variations

• Richer Dough Option:
  For an extra-soft and indulgent dough, increase the butter to 8 tbsp (1/2 cup) and use 3 cups of flour instead of 2½ cups.
• Mind the Temperature:
  Make sure the melted butter and milk mixture is slightly cooled before mixing with the dough. If it’s too hot, the dough may become overly sticky, similar to cake batter. If this happens, let the dough cool down before adding a bit more flour to achieve the right consistency.
• Preventing Filling Leaks:
  To keep the cinnamon-sugar filling from leaking, use softened (not melted) butter in the filling. For an even more stable filling layer, try mixing 6 tbsp softened butter with the cinnamon-sugar ingredients instead.

These overnight sourdough cinnamon rolls are a delicious, easy way to bring a little extra joy to any morning. Serve them warm and watch as everyone enjoys the buttery layers and cozy cinnamon aroma. Whether you’re baking them for family, friends, or just for yourself, these cinnamon rolls are sure to be a hit. Enjoy!