Overnight Sourdough Cinnamon Rolls

I've been tweaking this overnight sourdough cinnamon roll recipe over the last few months and I think it's finally, exactly, the way I like it. We love this for slow weekend mornings, to take to family and friends, or for special holiday get togethers. It's also the same recipe I use when making them to sell locally. I've been keeping it under wraps for no reason in particular but it's just too good not to share. 

I don't have a reliable kitchen scale so this recipe uses good old fashion cups and goes a lot by the feeling of the dough. It will get messy but don't be discouraged if it doesn't turn out just right the first time. No matter the flop, these cinnamon rolls will never disappoint taste wise. 

The PDF printable can be found here or you can keep reading. 

Overnight Sourdough Cinnamon Rolls 

The night before you want to make rolls:

8 Tablespoons cold butter, shredded (a whole stick)

2 1/2 cups unbleached all-purpose or bread flour 

1/2 cup sourdough starter 

1 cup buttermilk (or any milk) 

2 Tablespoons raw honey (or any honey) 

3/4 teaspoons sea salt, or less if using salted butter

Mix together the butter and flour until crumbly, then add the rest of the above listed ingredients and mix together until a sticky dough forms. Cover the bowl with plastic wrap or a towel and let ferment over night on the counter. 

The morning of baking

1 teaspoon baking powder

1/2 teaspoon baking soda

Sprinkle on the remaining ingredients and knead in to the dough. On a lightly floured surface roll out dough into a large rectangle about 15” x 18” or roll to less than 1/2” thickness. 

For the filling 

4 Tablespoons butter, melted (half a stick)

2 teaspoons cinnamon 

3/4 cup brown sugar 

Melt the butter and gently spread or brush the butter over the entire surface of the dough, taking care to leave a very small gap at the edges so it does not spill over off the sides. 

Mix together the cinnamon and brown sugar and sprinkle over the dough. Smooth out with the palm of your hand, getting an even layer and close to all the edges. Slowly roll one of the long edges of the rectangle up until you have a long log of dough. Slice crosswise with a sharp knife until you have twelve equal pieces (for this I cut the whole thing in half, then the halves in half, then into three equal parts giving me twelve, confusing enough?) The end pieces might not look perfect but will still taste delicious. In a greased baking dish (cast iron skillet, 13x9 dish, casserole dish, whatever) place the 12 rolls. 

Slide the rolls in a preheated 375 degree oven for 30-45 minutes. The should puff up, start smelling wonderful, and turn a golden brown. 

Remove from the oven and let cool slightly while you make the glaze. 

Glaze

1 Tablespoon of butter melted

1 cup powdered sugar

1 teaspoon of vanilla extract

1-2 Tablespoons milk (depending on how thick you want the glaze) 

Whisk the glaze ingredients together and drizzle or dollop over the warm rolls. 

Enjoy!