As the parent of a sourdough starter, I can’t help but try to make everything sourdough– everything. I often plan my day around my sourdough bakes. But having the patience to make sourdough stuff doesn’t mean that I am not lazy– I am always looking for ways to optimize baking and my time as long as the quality of the end result is not compromised.
Fermenting sourdough overnight can be tricky since many factors affect the rate at which the dough ferments and if they are not controlled properly, it is easy for the dough to develop more tang than desired. For me the sweet spot is 8-10 hours in an average kitchen temperature of around 70F.
For this recipe, we will be taking additional measures to control the fermentation rate and reduce acid development that cause tanginess. First, we will be using only a small amount of starter, decreasing the amount of active yeast available to ferment. Second, we will be using cold ingredients, decreasing the activity of the wild yeast and therefore the rate of fermenting. And lastly, we will be mixing all the ingredients together at once– the fats and sugars will create a barrier between the wild yeast and the dough, further slowing down the rate of fermentation. The result is a lightly tangy dough that just brings that “extra something” to the traditional cinnamon rolls and pairs delightfully with a tangy, sweet, cream cheese glaze.
Looking for more overnight sourdough recipes?
- Overnight Sourdough Orange Sweet Rolls
- Overnight Sourdough Cream Cheese Stuffed Bagel Bites
- Rustic Overnight Sourdough Bread Rolls
- Easy Overnight Sourdough Sandwich Bread
Overnight Sourdough Cinnamon Rolls
- Rolling Pin
- 22 g unsalted butter room temperature or coconut oil
- 30 g granulated sugar
- 25 g egg ~half an egg
- 70 g milk or milk of choice
- 1/4 tsp salt
- 25 g sourdough starter or active discard
- 150 g all purpose flour
- 15 g unsalted butter room temperature or coconut oil
- 50 g brown sugar
- 5 g cinnamon
- 5 g corn starch
Cream Cheese Glaze (optional)
- 15 g unsalted butter softened
- 15 g cream cheese room temperature
- 40 g powdered sugar
- 15 g milk
- Mix together sugar, egg, milk, and salt sourdough until evenly combined. Gradually add in flour and knead until a rough dough forms. Add in butter and continue to knead until the dough is smooth and elastic. Cover and let rise overnight in a cool place (70-75F) for 8-10 hours.
- Transfer the dough to a floured work surface. Using your hands, flatten the dough into a rough rectangle and then, using a rolling pin, roll out the dough into a rectangle about 9×12 with a thickness of around 1/2cm.
- Combine brown sugar, cinnamon and corn starch in a bowl. Using a brush, brush the dough with butter. Evenly spread the cinnamon-sugar mixture on top and using your hands, lightly press it into the dough.
- Tightly roll the dough from the short end– like rolling up a scroll. If uneven, even out the log by gently press the spiral ends in. Using a knife, cut the log into 4 even pieces and place the rolls on a parchment lined baking dish. Cover and let rise for 2-3 hours.
- Preheat your oven to 375F and bake for 15 minutes or until the roll starts turning golden brown. Remove from oven and let cool for about 20 minutes.
- Combine the ingredients for the glaze until smooth. Pour the glaze over the warm cinnamon rolls from the center, coating the rolls. Or simply, dust with powdered sugar. Serve & Enjoy!