Sourdough Overnight Cinnamon Rolls
These Sourdough Overnight Cinnamon Rolls are so delicious! They are a crowd favorite and are gone in a flash around our house. These rolls take a few steps, but they are worth it.
Equipment
- 1 10" Skillet or 9x13 pan
Ingredients
For the Dough
- 8 oz active sourdough starter 1 cup, 100% hydration
- 8 oz whole milk 1 cup, warm but not hot
- 20 oz unbleached all-purpose flour 4 cups, see note
- 3 oz sugar 1/3 cup
- 2 oz unsalted butter 1/4 cup, melted
- 1 large egg
- 1 tsp salt
For Assembly
- 4 oz butter 1/2 cup, melted
- 1 1/2 cups brown sugar loosely packed
- 3-4 tbsp ground cinnamon
For the Icing
- 2 tbsp whole milk
- 2 cups confectioner's sugar
- 1 tsp vanilla extract
Instructions
For the Dough
- In the bowl of a stand mixer, combine the whole milk, egg, sugar, and salt and whisk with a fork until it starts to come together (there is no need to mix thoroughly). Then, add the active sourdough starter and whisk with a fork to combine it again (it doesn't need to be a homogeneous mixture, but make sure the starter is well incorporated).
- Next, add all the flour and use the dough hook for the stand mixer to make a shaggy dough by hand. Add the 2oz butter and mix again by hand briefly to incorporate the butter. Now, using the mixer with the dough hook, knead the dough until it is soft and elastic, the sides of the mixing bowl will clean (it will take at least 10 minutes to knead, and making a shaggy dough by hand will speed up the kneading process). The dough will start to make a log and move up the bowl. See the photo below for a visual.
- Remove the dough from the mixing bowl and spray the mixing bowl with cooking spray to prevent sticking. Return the dough to the bowl and let it proof for 6-8 hours. During the winter, we choose to proof doughs in the oven; see the note below on how we do this.
How to Assemble
- Once the dough is proofed, it is time to begin making the rolls. Start by greasing your preferred pan. We like to use a large cast iron skillet (10”), but you can also use a 9” x 13” pan.
- Turn the dough out on a floured surface and start working it into a rectangular shape by hand. When the dough is flattened out by hand, switch to your favorite rolling pin and roll it out to a rectangle about 24”x 14” (it will be about ¼” in thickness rolled out).
- Coat the dough with 1/2 cup of melted butter, and top with the brown sugar and cinnamon in an even layer.
- Work from the long side, tightly roll the dough into a log and pinch the seam to seal.
- Cut the log in half, then cut the halves in half, creating four pieces. Using dental floss, cut the four quarters into three approximately 2” rolls (yielding 12 rolls in total). Cover the rolls in your preferred pan with greased plastic wrap.
- Place rolls in a warm, dry place and proof overnight, 6-8 hours.
- After proofing the rolls, they are ready to bake, making your kitchen smell amazing. Preheat the oven to 375* F. Bake until the rolls are golden brown and set in the center, 15- 20 minutes.
For the Icing
- While the buns are baking, make the icing. Mix the whole milk, confectioner’s sugar, and vanilla extract until combined.
- Remove the rolls from the oven and drizzle icing over the warm rolls.
Notes
- Why do we proof in the over during the winter? We live in a 120-year-old farmhouse that can get a little drafty in the winter. Setting the dough in the oven to proof is a pretty foolproof way to ensure a good bulk proof of our dough. If your oven does not have a proofing function, you can find the warmest spot in your home and place the rolls there to let proof.
- Why do we Grease the Plastic Wrap?Grease plastic wrap with cooking spray to prevent it from sticking.
Tried this recipe?Let us know how it was!