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 seriously compromised.
I have always been a fan of slow ferments and overnight recipes, even when using commercial yeast. The flavor is better and it allows me to bake close to first thing in the morning. Yes, even commercial yeast can yield good flavor when risen slowly. Two of my favorite, most baked, and foolproof recipes uses slow ferment with active dry yeast:
Fermenting sourdough overnight is a little bit trickier since it is very easy to end up with a more tangy dough than desired. With commercial yeast, I can let it go for 16 hours and I would still be happy, but with sourdough 8-10 hours is around my limit.
This recipe creates a lightly tangy dough. To control how quickly our dough ferments (hence acid development), we will be using a small amount of starter and cold ingredients. 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
- 1/4 tsp cinnamon
- 25 g sourdough starter or 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, salt, cinnamon and 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!