I perfected my Sourdough Cinnamon Rolls overnight, yielding the softest, fluffiest dough with gooey cinnamon centers and a silky vanilla buttercream icing that has become the only cinnamon roll recipe I’ll ever make.

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I make these Overnight Sourdough Cinnamon Rolls with a Vanilla Buttercream Icing because they somehow turn out the fluffiest, most pillowy rolls that still have a little tang from my fed and bubbly active sourdough starter. I let them proof overnight so the flavor gets deep and the centers go irresistibly gooey, then slather them with a simple vanilla buttercream using pure vanilla extract that cuts the tang just right.

I honestly dont remember making a better cinnamon roll, and if youre into overnight recipes or dabbling in sourdough baking, these are worth staying up for. You might ruin breakfast for life.

Ingredients

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Sourdough starter adds gentle tang, little protein, natural fermentation flavors, aids texture.
All purpose flour gives carbs and structure, low fiber, makes rolls soft and tender.
Butter brings rich fat, mouthfeel and browning, makes them decadent but higher calories.
Sugars add sweetness and color, quick carbs for energy, not exactly health food.
Cinnamon gives warm spice and aroma, tiny antioxidants, makes flavor cozy and familiar.
Egg adds protein and lift, helps bind dough, adds a tender crumb its true.
Vanilla buttercream is sweet creamy finish, rich in fat and sugar, pure comfort.
Milk adds moisture, helps browning and tenderness, some calcium and natural sugars.

Ingredient Quantities

1 cup (227 g) active sourdough starter, fed and bubbly

3/4 cup (180 ml) warm milk about 110 F

1/3 cup (67 g) granulated sugar

1/4 cup (56 g) unsalted butter melted plus a little extra for brushing

1 large egg room temp

1 teaspoon salt

3 to 3 1/2 cups (360 to 420 g) all purpose flour plus more for dusting

1/2 cup (100 g) packed brown sugar for the filling

2 tablespoons ground cinnamon

1/4 cup (56 g) unsalted butter softened for the filling

pinch of fine salt for the filling

1/2 cup (113 g) unsalted butter softened for the vanilla buttercream icing

2 cups (240 g) powdered sugar sifted

1 teaspoon pure vanilla extract

2 to 3 tablespoons milk or heavy cream to thin the icing

pinch of salt for the icing

optional: 1/2 cup chopped pecans or walnuts

optional: sanding sugar or flaky sea salt for topping

How to Make this

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1. In a big bowl whisk together 1 cup active sourdough starter, 3/4 cup warm milk (about 110 F), 1/3 cup granulated sugar, 1/4 cup melted butter, 1 large egg and 1 teaspoon salt until smooth; stir in 2 cups of the flour, then add the remaining 1 to 1 1/2 cups of flour a little at a time until you have a soft, slightly tacky dough.

2. Turn dough out onto a lightly floured surface and knead 4 to 7 minutes until it’s smooth and elastic. If it’s too sticky add small sprinkles of flour, if too dry splash a little milk. Put the dough in a greased bowl, cover and let rest 30 to 60 minutes to relax the gluten.

3. On a floured surface roll the dough into roughly a 16 by 12 inch rectangle. Spread the 1/4 cup softened butter for the filling evenly over the dough, leaving a small border at the top edge so it won’t ooze out.

4. Mix the 1/2 cup packed brown sugar with 2 tablespoons cinnamon and a pinch of fine salt and sprinkle that mixture evenly over the butter. If you want chopped pecans or walnuts fold about 1/2 cup of them into the filling now.

5. Roll the dough up tightly from the long side into a log, pinch the seam to seal, then cut into 9 to 12 rolls using unflavored floss or a sharp serrated knife so you don’t squish them. Place the rolls cut-side up in a greased 9×13 pan, leaving a little room between each.

6. Brush the tops lightly with a bit of melted butter if you like, cover the pan tightly and refrigerate overnight (8 to 12 hours). This slow, cold proof gives the best sourdough flavor and keeps them from overproofing.

7. Next morning remove the pan from the fridge and let the rolls sit at room temp for 30 to 60 minutes while you preheat oven to 350 F; they should look puffy but not collapsed. Bake for 25 to 30 minutes or until golden and set in the center. If the tops brown too fast tent loosely with foil.

8. While the rolls bake make the vanilla buttercream: beat 1/2 cup softened unsalted butter until fluffy, then gradually add 2 cups sifted powdered sugar, 1 teaspoon pure vanilla extract and a pinch of salt. Add 2 to 3 tablespoons milk or heavy cream a little at a time until the icing is smooth and spreadable.

9. When rolls are out of the oven brush again with a little melted butter if you want extra shine, let them cool 8 to 12 minutes so the icing won’t totally melt, then slather on the vanilla buttercream. Sprinkle sanding sugar or flaky sea salt and extra chopped nuts if using.

10. Serve warm. Store leftovers covered at room temp for 1 to 2 days or in the fridge up to 4 days. To reheat pop a roll in the microwave for 15 to 25 seconds or warm in a 300 F oven for 5 to 10 minutes. You can also freeze unbaked rolls after cutting and thaw/proof before baking.

Equipment Needed

1. Large mixing bowl (big enough to knead a bit in)
2. Whisk
3. Measuring cups and spoons plus a kitchen scale if you weigh flour
4. Rubber spatula or wooden spoon for scraping and folding
5. Rolling pin
6. Bench scraper for handling and portioning dough
7. Sharp serrated knife or unflavored floss for cutting the rolls
8. 9×13 inch baking pan (greased)
9. Pastry brush for buttering tops
10. Electric mixer (hand or stand) for the vanilla buttercream

FAQ

Q: How do I know my sourdough starter is active enough to use?
A: It should be fed, bubbly and jiggly about 4 to 8 hours after feeding, with lots of bubbles on top and sides. A quick float test helps — drop a spoonful in water, if it floats it’s usually ready. If it’s sluggish give it another feed and wait a few hours.

Q: Can I use discard or an unfed starter?
A: You can, but the rolls will be less tangy and may need longer fermentation. For best lift and flavor use a fed, bubbly starter. If you only have discard, either add a pinch of instant yeast or expect longer proof times and a denser crumb.

Q: I don’t have sourdough, can I use commercial yeast instead?
A: Yes. Swap the starter for about 2 1/4 teaspoons instant yeast, mix it into the warm milk and sugar, let it bloom a few minutes, then proceed. The dough will rise much faster and the rolls will taste less sour, but they will still be amazing.

Q: My rolls turn out squashed or misshapen, how do I get neat tight spirals?
A: Roll the dough tightly from the long edge, seal the seam with a little water, then chill the log 20 to 30 minutes before slicing so it doesn’t squish. Use unflavored floss or a very sharp serrated knife to slice, and dust with flour so slices don’t stick.

Q: Can I shape them tonight and bake in the morning?
A: Absolutely. After shaping, cover the pan tightly and refrigerate overnight for the slow prove. Bake straight from the fridge, adding 8 to 15 minutes to the baking time, or let them warm and puff at room temp for 30 to 60 minutes before baking if you prefer.

Q: How do I store, reheat or freeze leftovers and the icing?
A: Store baked rolls covered at room temp 1 to 2 days or in the fridge up to 4 days. Reheat single rolls in a 300 to 325 F oven for 8 to 12 minutes until warm, or microwave 20 to 30 seconds but it can make them a bit gummy. Freeze baked or unbaked rolls up to 3 months; thaw overnight in the fridge then warm in the oven. Keep icing in a sealed jar in the fridge up to a week, stir in a splash of milk if it thickens before using.

Overnight Sourdough Cinnamon Rolls With A Vanilla Buttercream Icing! Recipe Substitutions and Variations

Active sourdough starter: swap with 2 1/4 teaspoons instant yeast (or active dry yeast proofed in the warm milk). Stir the yeast into the milk, mix as usual and shorten the rise time to about 60 to 90 minutes at room temp until doubled. You will lose the tangy sourdough note, but the texture and lift stay great.
1 large egg: replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) for binding, or 1/4 cup unsweetened applesauce for moisture if you want an egg free option. Flax keeps structure better, applesauce makes it a bit sweeter and softer.
All purpose flour: use bread flour 1 to 1 for a chewier, slightly taller roll, or swap up to 25 percent with whole wheat pastry flour for a nuttier flavor. If you bump the whole wheat ratio, you might need 1 to 2 tablespoons more milk because whole wheat soaks more liquid.
Unsalted butter (melted/softened): swap 1 to 1 with vegan stick butter for a dairy free version, or use refined coconut oil 1 to 1 (refined so it won’t taste coconutty). For the icing, you can also replace half the butter with 2 ounces cream cheese for a tangier, silkier finish, then adjust powdered sugar to get the right thickness.

Pro Tips

1) Keep your starter predictable. Feed it so it’s actively bubbly about 4 to 6 hours before you mix, and if it’s been in the fridge let it warm up to room temp first. If the starter is sluggish you’ll waste time proofing, but if it’s super hyper it can overproof the rolls overnight, so adjust feed times to match how fast your starter usually rises.

2) Judge dough by feel not by exact cups. Aim for a soft slightly tacky dough that passes the windowpane test; add tiny sprinkles of flour only if it’s impossible to handle, or a splash of milk if it’s looking dry. Overflouring makes dense rolls, so tolerate a little stickiness and use oil on your hands when shaping.

3) Roll tight and cut clean. Roll the log firmly so you get defined swirls, seal the seam well, then cut with unflavored floss or a very sharp serrated knife so you don’t squish the spirals. If you want even better texture bake on a preheated sheet or place the 9×13 pan on a cold baking sheet to protect the bottoms from getting soggy.

4) Timing for flavor and frosting matters. Cold overnight proof = better sourdough tang, but let the pan warm and the rolls puff for 30 to 60 minutes before baking so they don’t go straight from fridge to oven. After baking wait 8 to 12 minutes before spreading the buttercream or it will melt away, and if your icing is too thin chill it a few minutes then stir, it firms up fast.

Overnight Sourdough Cinnamon Rolls With A Vanilla Buttercream Icing! Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

420

kcal

Equipment: 1. Large mixing bowl (big enough to knead a bit in)
2. Whisk
3. Measuring cups and spoons plus a kitchen scale if you weigh flour
4. Rubber spatula or wooden spoon for scraping and folding
5. Rolling pin
6. Bench scraper for handling and portioning dough
7. Sharp serrated knife or unflavored floss for cutting the rolls
8. 9×13 inch baking pan (greased)
9. Pastry brush for buttering tops
10. Electric mixer (hand or stand) for the vanilla buttercream

Ingredients

1 cup (227 g) active sourdough starter, fed and bubbly
3/4 cup (180 ml) warm milk about 110 F
1/3 cup (67 g) granulated sugar
1/4 cup (56 g) unsalted butter melted plus a little extra for brushing
1 large egg room temp
1 teaspoon salt
3 to 3 1/2 cups (360 to 420 g) all purpose flour plus more for dusting
1/2 cup (100 g) packed brown sugar for the filling
2 tablespoons ground cinnamon
1/4 cup (56 g) unsalted butter softened for the filling
pinch of fine salt for the filling
1/2 cup (113 g) unsalted butter softened for the vanilla buttercream icing
2 cups (240 g) powdered sugar sifted
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk or heavy cream to thin the icing
pinch of salt for the icing
optional: 1/2 cup chopped pecans or walnuts
optional: sanding sugar or flaky sea salt for topping

Directions

In a big bowl whisk together 1 cup active sourdough starter, 3/4 cup warm milk (about 110 F), 1/3 cup granulated sugar, 1/4 cup melted butter, 1 large egg and 1 teaspoon salt until smooth; stir in 2 cups of the flour, then add the remaining 1 to 1 1/2 cups of flour a little at a time until you have a soft, slightly tacky dough.
Turn dough out onto a lightly floured surface and knead 4 to 7 minutes until it’s smooth and elastic. If it’s too sticky add small sprinkles of flour, if too dry splash a little milk. Put the dough in a greased bowl, cover and let rest 30 to 60 minutes to relax the gluten.
On a floured surface roll the dough into roughly a 16 by 12 inch rectangle. Spread the 1/4 cup softened butter for the filling evenly over the dough, leaving a small border at the top edge so it won’t ooze out.
Mix the 1/2 cup packed brown sugar with 2 tablespoons cinnamon and a pinch of fine salt and sprinkle that mixture evenly over the butter. If you want chopped pecans or walnuts fold about 1/2 cup of them into the filling now.
Roll the dough up tightly from the long side into a log, pinch the seam to seal, then cut into 9 to 12 rolls using unflavored floss or a sharp serrated knife so you don’t squish them. Place the rolls cut-side up in a greased 9×13 pan, leaving a little room between each.
Brush the tops lightly with a bit of melted butter if you like, cover the pan tightly and refrigerate overnight (8 to 12 hours). This slow, cold proof gives the best sourdough flavor and keeps them from overproofing.
Next morning remove the pan from the fridge and let the rolls sit at room temp for 30 to 60 minutes while you preheat oven to 350 F; they should look puffy but not collapsed. Bake for 25 to 30 minutes or until golden and set in the center. If the tops brown too fast tent loosely with foil.
While the rolls bake make the vanilla buttercream: beat 1/2 cup softened unsalted butter until fluffy, then gradually add 2 cups sifted powdered sugar, 1 teaspoon pure vanilla extract and a pinch of salt. Add 2 to 3 tablespoons milk or heavy cream a little at a time until the icing is smooth and spreadable.
When rolls are out of the oven brush again with a little melted butter if you want extra shine, let them cool 8 to 12 minutes so the icing won’t totally melt, then slather on the vanilla buttercream. Sprinkle sanding sugar or flaky sea salt and extra chopped nuts if using.
Serve warm. Store leftovers covered at room temp for 1 to 2 days or in the fridge up to 4 days. To reheat pop a roll in the microwave for 15 to 25 seconds or warm in a 300 F oven for 5 to 10 minutes. You can also freeze unbaked rolls after cutting and thaw/proof before baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.