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[Sourdough] Overnight Cinnamon Rolls

[Sourdough] Overnight Cinnamon Rolls

Prep Time 30 mins
Cook Time 30 mins
Rising/Proofing Time 1 d
Total Time 1 d 1 hr
Servings 12 rolls



  • 250 grams sourdough starter recently fed and bubbly
  • 1/2 cup water
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter melted
  • 2 large eggs
  • 1 teaspoon salt
  • 250 grams all purpose flour
  • 250 grams whole wheat pastry flour or whole grain spelt flour


  • 8 tablespoons unsalted butter softened
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 1/2 teaspoons ground cinnamon


  • 2/3 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon strong brewed coffee
  • 1/4 teaspoon salt


  • Begin the day before you plan to bake. In a large bowl or electric stand mixer, combine the sourdough starter, water, sugar, melted butter and eggs. Mix until smooth, then add the flours and salt. Mix with a dough hook attachment for about 5 minutes (or knead by hand for 10 or more minutes), until the dough is smooth and elastic.
  • Cover the bowl loosely with a damp cotton towel or plastic wrap, and put it in a warm place to rise. After two hours, move the bowl to the refrigerator to continue slowly rising for 6-12 hours.
  • After this rise, shape the cinnamon rolls. Prepare a floured surface and lightly coat a 9x13 inch baking dish with butter. In a small bowl, mix the brown sugar, white sugar and cinnamon. Take the dough out of the refrigerator and roll out on the floured surface into a large rectangle about 12x18 inches. Spread softened butter evenly over the dough's surface, and sprinkle the cinnamon sugar mixture all over. Starting with a long side of the rectangle, tightly roll the dough into a log and pinch the seam closed. Slice the log into 12 equal buns using dental floss or a sharp knife. Arrange the 12 buns in the prepared baking dish, leaving space in between buns to allow room to rise. Cover the dish with plastic wrap and refrigerate overnight.
  • The next day, when you're ready to bake, preheat the oven to 375 F and transfer the rolls from the refrigerator to a warm place to proof for about 30 minutes, until lightly plumped. Remove the plastic wrap from the dish and bake for about 25 minutes, until puffy and golden.
  • While the rolls begin to cool, prepare a glaze. Mix together the powdered sugar, maple syrup, coffee and salt; then drizzle all over the rolls

To Prepare Cinnamon Rolls for Make-Ahead Freezing:

  • Follow the recipe all the way through to baking, except par-bake for only about 15 minutes; the rolls should be fully risen, but uncolored on top and still doughy inside. Cool the par-baked rolls completely at room temperature before wrapping tightly with a layer of plastic wrap and another layer of aluminum foil. Transfer to the freezer and store for up to 3 months.
  • To bake frozen rolls, move them to the refrigerator the day before baking to thaw. Bake at 375 F for about 15-20 more minutes, until fully baked and golden brown. Prepare glaze and drizzle over rolls before serving.