Small batch

As the proud “parent” of a sourdough starter, I find myself trying to work it into every aspect of my baking life. Honestly, if I could make everything sourdough, I probably would. My days often revolve around my sourdough schedule, but here’s the thing: even though I’m dedicated to the craft, that doesn’t mean I want to spend all day in the kitchen. Like any true baker, I’m always looking for ways to optimize the process without sacrificing the end result. And that includes finding ways to speed up the sourdough process without compromising flavor.

One challenge that comes with making sourdough at home is controlling the fermentation process, especially when you’re letting the dough rise overnight. Many factors—ambient temperature, the amount of starter, and the flour used—can affect the fermentation rate. If you’re not careful, it’s all too easy for the dough to become overly tangy. For me, the ideal fermentation window is usually 8-10 hours at a temperature of around 70°F. But that’s just my sweet spot.

For this recipe, we’re going to take a few extra steps to control the fermentation and keep the tanginess in check. The goal here is to create a beautifully soft, mildly tangy dough that pairs perfectly with the rich sweetness of cinnamon rolls and the tangy cream cheese glaze. So, how do we do this?

Use a Small Amount of Starter We’ll use only a small quantity of starter, which reduces the amount of wild yeast available for fermentation. This means a slower rise, giving you more control over the flavor development.

Use Cold Ingredients By using cold ingredients, we slow down the fermentation rate. The cold temperature slows down the activity of the wild yeast, which helps prevent the dough from fermenting too quickly and becoming overly tangy.

The result? A dough that’s slightly tangy—enough to give your cinnamon rolls that signature sourdough flavor, but not too much to overwhelm. Paired with a tangy-sweet cream cheese glaze, these rolls are a perfect balance of flavors and textures.

Looking for more overnight sourdough recipes?

Overnight Sourdough Cinnamon Rolls

Sweet and subtly tangy rolls with sweet and lightly tangy cream cheese glaze. Overnight recipe.

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Cook Time 30

Rest time 12 30

Course Appetizer, Breakfast, Dessert, Snack

Servings 3 rolls

Equipment

loaf pan
Rolling Pin
Parchment Paper

Ingredients

Dough

22 g unsalted butter room temperature
30 g granulated sugar
25 g egg ~half an egg
70 g milk chilled
1/4 tsp salt
25 g sourdough starter or active discard
150 g all purpose flour

Filling

15 g unsalted butter room temperature
50 g brown sugar
5 g cinnamon
5 g corn starch

Right before baking

1/4 cup heavy cream

Cream Cheese Glaze (optional)

15 g unsalted butter room temperature
15 g cream cheese room temperature
40 g powdered sugar
15 g milk

Instructions

In a large bowl, mix together the sugar, egg, milk, salt, and sourdough starter until well combined. Gradually add the flour and stir until a rough dough forms. Using a stand mixer, or by hand, knead the dough until it begins to smooth out, then add the softened butter and continue kneading until the dough is soft, smooth, and elastic Cover and let the dough rise overnight in a cool place (70-75°F) 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 6×12” with a thickness of around 1/2cm.
Combine brown sugar, cinnamon and corn starch in a bowl. Using your fingers or a pastry brush, brush the dough with softened, room temperature butter. Evenly spread the cinnamon-sugar mixture on top and using your hands, lightly press it into the dough.
Roll the dough tightly from the short end, like a scroll. Slice the log into three equal pieces using a sharp knife or string, and arrange the rolls on a parchment-lined baking dish. Cover the dish and let the rolls rise for 3–4 hours in a warm spot, such as an oven with the light on.
Preheat your oven to 375°F. Right before baking, pour heavy cream over the top of the cinnamon rolls to help them bake up softer and fluffier. Bake the cinnamon rolls for 20 minutes, or until the rolls starts to turn golden brown. Remove from the oven and let cool for about 20 minutes before serving.
Combine the glaze ingredients and stir until smooth. Drizzle the glaze over the warm cinnamon rolls, starting from the center to evenly coat them. Alternatively, dust with powdered sugar for a simpler finish. Serve and enjoy!

Keyword bread, pastry, sourdough

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