Perfectly Fluffy Sourdough Cinnamon Rolls Overnight

Let’s be honest – cinnamon rolls are amazing, but finding time to make them is tough. Most of us end up buying the tube kind that never quite hit the spot. And when we do try making them from scratch, we’re often disappointed after all that effort. That’s where sourdough cinnamon rolls overnight come to the rescue. Just prep them before bed, and your starter works magic while you sleep, creating flavors that quick recipes can’t touch. Wake up, bake, and enjoy incredible rolls without rearranging your entire day. 

Table of Contents

Ingredients

• Sourdough Starter: 100g
• Bread Flour: 400g
• All-Purpose Flour: 100g
• Organic Sugar: 50g
• Brown Sugar: 150g
• Ground Cinnamon: 2-3 tbsp
• Unsalted Butter: 85g + 85g
• Eggs: 2 large
• Whole Milk: 120g
• Salt: 8g

Preparing Sourdough Starter

The Wild Yeast Revival

Your sourdough starter needs to be bubbling with activity before making those swirly cinnamon delights! Refresh your starter 8-12 hours before making your dough to give those wild yeasts time to multiply. For overnight rolls, feed your starter in the morning for evening dough preparation, ensuring it’s caught at peak activity—doubled in size with bubbles throughout.

Feeding For Maximum Strength

I maintain my active sourdough starter at 100% hydration for these rolls. My pre-roll feeding formula is simple:

• 50g existing starter
• 50g bread flour
• 50g all-purpose flour
• 100g room temperature filtered water

This creates the perfect levain with enough strength to lift your dough without overpowering those delicate cinnamon flavors.

Signs Your Starter Is Roll-Ready

Your starter should have roughly doubled in size with bubbles of various sizes visible throughout, not just on top. Try the float test: drop a small spoonful into the water—if it floats, you’re ready for cinnamon roll magic.

Troubleshooting Starter Issues

If fermentation seems sluggish:

1. Find a warmer spot (75-80°F)
2. Add a tiny pinch of rye flour—it’s a superfood for wild yeast
3. Increase feeding frequency temporarily

In a real pinch, you can add ¼ teaspoon of commercial yeast to your final dough as insurance. Remember that starters respond to their environment, so summer and winter routines might differ. 

Dough Preparation

Start with an autolyse by mixing your flour (400g bread flour and 100g all-purpose) with just the milk and letting them rest for 30-45 minutes. This process initiates gluten development and creates more extensible dough – perfect for cinnamon roll spirals.

Add your active starter to the autolysed dough, followed by eggs, 85g room temperature butter, sugar, and salt. You can mix by hand for a more tactile experience or use a stand mixer with a dough hook. Mix on low for 2-3 minutes until incorporated, then on medium for 5-7 minutes until the dough cleans the sides of the bowl but still sticks slightly to the bottom. For hand-kneading, plan for 10-12 minutes using the slap-and-fold technique.

To check gluten development, perform the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to see light through without tearing, your dough is ready.

For bulk fermentation, transfer the dough to a lightly oiled bowl and cover. At room temperature (around 70°F), allow 3-4 hours for the dough to increase by about 50%. For overnight rolls, let the dough rise at room temperature for about 2 hours, then refrigerate for 8-12 hours. This slow fermentation develops complex flavors.

The dough is ready when it’s puffy with a few visible surface bubbles, has a slightly domed top, and feels soft with some elasticity when gently poked. It should stretch easily without tearing – indicating properly developed gluten and well-fermented dough ready for rolling.

Related: Sourdough Cinnamon Roll Loaf

The Overnight Fermentation Process

When your cinnamon roll dough spends the night in the refrigerator, you’re unlocking incredible flavor development. Cold proofing slows yeast activity while enzymatic processes continue breaking down starches into simpler sugars, creating a depth of flavor that can’t be rushed. At 38-40°F, your wild yeasts rest while the dough develops that perfect tangy complexity that pairs beautifully with sweet cinnamon filling.

After 8-12 hours in the fridge, your dough should be:

• Noticeably puffier (though not doubled)
• Sporting a smooth, domed surface with few scattered bubbles
• Passing the poke test—your finger leaves an impression that slowly fills back in
• Feeling silky with slight elasticity—the “pillow with tension” stage
• Chilled but still responsive when handled

For best results:

• Start your dough between 8-9 PM for morning baking
• Use slightly lower hydration (65-68%) than same-day rolls
• Keep refrigerator temperature between 36-42°F
• Use a fridge thermometer to find optimal spots for dough placement

The beauty of slow fermentation extends beyond convenience—it makes your cinnamon rolls more digestible by breaking down complex gluten structures and phytic acid, delivering deeper flavors than quick-rise methods ever could.

Rolling, Filling, and Shaping the Rolls

Remove your overnight-fermented dough from the refrigerator and let it warm for about 20 minutes. Prepare a lightly floured work surface while waiting.

Roll the dough into a rectangle approximately 16×20 inches. The dough should feel silky and pliable. Use minimal flour to prevent sticking.

Prepare the filling by combining brown sugar and cinnamon, whisking to break up any lumps. Take 85g of softened butter and spread it in an even, thin layer across your rolled dough using an offset spatula, leaving a 1-inch border at the far edge. Sprinkle your cinnamon-sugar mixture evenly over the butter, gently pressing it in.

Starting from the edge closest to you, roll the dough away from your body with controlled tension. Keep the roll relatively tight for defined spirals. Position the seam side down when finished.

For clean cuts, use unflavored dental floss or thin kitchen twine rather than a knife. Slice rolls about 1.5-2 inches thick and space them about 1 inch apart in a buttered baking dish.

Cover with a lightweight kitchen towel and let rise in a warm spot for 1-2 hours until puffy. The dough should spring back slowly when gently poked, indicating they’re ready for baking.

Baking and Achieving the Perfect Texture

After babying the dough through fermentation and patiently waiting through the final rise comes the moment of truth — transforming those spirals into pillowy, aromatic sourdough cinnamon rolls.

Position the rolls in the middle rack where heat circulates evenly. For convection ovens, reduce the temperature by 25°F for more even browning. No convection? A thorough 20-minute preheat creates the initial “oven spring” that gives the rolls their fluffy lift.

375°F hits the sweet spot for sourdough cinnamon rolls. Place a small oven-safe dish of water on the bottom rack during the first 10 minutes for added moisture and better expansion.

The real game-changer? An instant-read thermometer. When the rolls hit an internal temperature of 190°F at their center, they’re perfectly done. Look for that golden-brown top and rolls that have expanded to fill the pan.

If browning too quickly but not done inside, tent with foil. This protects the top while allowing centers to finish cooking, ensuring that soft, pull-apart crumb we’re all dreaming about.

Let them rest 5-10 minutes before serving — patience will be rewarded with incredibly tender, perfectly textured rolls.

Related: Delicious Sourdough Discard Cinnamon Rolls Recipe

Frosting and Toppings for Sourdough Cinnamon Rolls

For a classic cream cheese frosting, beat 8oz room-temperature cream cheese with 4 tablespoons of butter until fluffy, then gradually add 2 cups of powdered sugar and a splash of vanilla extract. Want something lighter? Whisk 1½ cups powdered sugar with 3-4 tablespoons of warm milk and ½ teaspoon of vanilla for a dreamy glaze that seeps into every spiral.

Timing matters tremendously—apply cream cheese frosting after a 10-minute cooling period when rolls are still warm enough to slightly melt the outer layer. For glazes, pour over hotter rolls (about 5 minutes out of the oven) to help it distribute evenly through all those delicious layers. For healthier options, try Greek yogurt with a touch of powdered sugar, or a drizzle of warm cinnamon-infused honey.

Smart Roll Storage & Serving

Store cooled rolls in an airtight container for 2-3 days at room temperature, or freeze them individually wrapped for up to 3 months. When you’re ready to enjoy, reheat in the microwave for 15-20 seconds with a damp paper towel, or in a 300°F oven for 7-10 minutes (15-18 from frozen). For a special touch, arrange your rolls on a platter with fresh berries, serve with vanilla custard and toasted pecans, or pair with a medium-dark roast coffee that complements the cinnamon-sugar flavors.

FAQs – Perfectly Fluffy Sourdough Cinnamon Rolls Overnight