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Overnight Pillowy Sourdough Cinnamon Rolls
Baking overnight pillowy sourdough cinnamon rolls feels like an embrace from the past. A cozy morning ritual that starts with the night before, when the aroma of cinnamon takes over the house. That magical moment when the dough rises overnight fills the kitchen with anticipation. Each roll, soft and fragrant, brings a touch of joy and nostalgia.
Growing up, these cinnamon rolls were a weekend brunch staple in my home. The buttery, sweet scent would slide under my bedroom door, waking me up with promises of deliciousness. Pillowy and slightly chewy, each bite felt like a warm hug. I wished the recipe could inhabit more than just weekend mornings. So, the quest began to create a sourdough version that captured those memories while allowing for that delightful fermentation flavor.
These overnight pillowy sourdough cinnamon rolls stand out with their richness and gooey cinnamon filling. The perfect combination of comforting tradition and modern sourdough techniques promises a treat that elevates any breakfast. They’ll not only make your mornings brighter but also connect you to the warmth of home and family around the table.
The Perfect Pillowy Dough
Fundamentals
The foundation of these overnight pillowy sourdough cinnamon rolls lies in the perfect dough. Balancing ingredients like all-purpose flour, bread flour, whole wheat flour, sugar, and salt creates a base that promises a light yet chewy texture. Using a sourdough starter introduces a delightful depth of flavor, making these rolls truly special.
Preparation/setup
Ensure that key ingredients are at room temperature. This includes the whole milk, egg, and butter. By allowing them to warm up before mixing, the dough will come together seamlessly. Begin by combining the flours, sugar, and salt in the bowl of a stand mixer. Stir them gently to ensure an even blend.
Ingredients
You will need:
- 300 grams all-purpose flour
- 20 grams bread flour (optional but adds chewiness)
- 20 grams whole wheat flour
- 30 grams organic cane sugar
- 7 grams sea salt
- 180 grams whole milk (room temperature)
- 130 grams active sourdough starter
- 1 large egg (room temperature)
- 75 grams unsalted butter (cut into chunks)
- 3 tablespoons additional unsalted butter (softened)
- 80 grams organic cane sugar (for the filling)
- 2 1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour (for the filling)
- Pinch of salt
- 5 ounces cream cheese (softened for frosting)
- 2 tablespoons unsalted butter (room temp)
- 1/2 cup + 2 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Directions
- In the bowl of a stand mixer, add the flours, sugar, and salt. Mix these dry ingredients thoroughly.
- In a separate bowl, whisk together the egg, milk, and sourdough starter until no lumps remain.
- Attach the dough hook to the mixer and turn it on to speed 2. Gradually add the wet ingredients to the dry ones. Mix until all dry bits disappear.
- Increase the mixer speed to 4 and knead for 30 seconds. The dough will appear shaggy but don’t worry.
- Let the dough sit for 15 minutes.
- Return to mixing, this time on speed 2. Add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next.
- Once all the butter is incorporated, increase the speed to 4 and knead for another 7 minutes until the dough feels smooth and slightly sticky.
- Cover the bowl with a damp cloth or place it inside a clean garbage bag. Allow it to rise at room temperature for about 9-10 hours or until doubled in size.
- In the morning, gently release the dough onto a floured surface and shape it into a rectangle, letting it rest for about 10 minutes.
- Roll it into a large rectangle measuring about 17” by 12”.
- Spread softened butter over the dough, leaving a 1/2-inch border. Mix together the cinnamon, sugar, flour, and a pinch of salt in a small bowl and sprinkle it evenly over the butter.
- Roll up the dough into a log starting from the long edge. Pinch the seam to seal it.
- Cut the log into 1 1/2 to 2-inch intervals and place the rolls in a greased 9 x 13-inch pan.
- Cover the pan with a clean garbage bag. Let it proof until the rolls have increased in size by about 50%, roughly 2 hours.
- Preheat the oven to 400 degrees F. When ready to bake, reduce the oven temperature to 375 degrees F and bake for 25-30 minutes until golden brown.
- Let the rolls cool for 15 minutes before frosting.
Mastering the Process of Sourdough Cinnamon Rolls
Technique
The beauty of these overnight pillowy sourdough cinnamon rolls lies in their unique mixture of techniques. Begin your adventure by ensuring the dough is well-kneaded. This builds gluten strength, resulting in a perfectly fluffy roll. Each step, from the gentle incorporation of butter to the careful shaping of the log, plays a role in the final product.
Tips/tricks
- Use a kitchen scale for accuracy, especially when measuring flour.
- Allow flour to hydrate properly during the resting phase; this enhances texture.
- Keep a bowl of water near your workspace to wet your fingers when rolling the dough for a less sticky process.
- For an even layer of filling, make sure to distribute it evenly over the butter.
Perfecting Every Batch
Perfecting results
The key to your sourdough cinnamon rolls lies in the rise time. Be patient during the rising phases, as the overnight resting allows the flavors to deepen. If they haven’t risen enough, consider moving them to a warmer spot in your home. After baking, the rolls should emerge golden and soft, ready to be frosted.
Troubleshooting/variations
If the rolls don’t rise as expected, check the temperature of your sourdough starter. Ensure it’s active and bubbly for best results. If you find the rolls too dense, your dough might need more kneading or hydration. Adjust the flour-to-liquid ratios slightly during your next try to perfect the dough consistency.
Serving and Storing Your Delicious Rolls
Serving/presentation
Serve these overnight pillowy sourdough cinnamon rolls fresh out of the oven with a lovely cream cheese frosting. The contrast between the warm roll and the cool frosting creates a delightful experience. Set the table with simple, rustic plates, allowing the rolls to be the stars of the meal.
Pairings/storage
These rolls pair beautifully with coffee or tea, enhancing their comforting qualities. For storage, place any leftover rolls in an airtight container. They will keep well for a few days. To refresh them, simply warm in the oven for a few minutes before serving.
Conclusion
Baking overnight pillowy sourdough cinnamon rolls combines cherished memories with modern techniques. The depth of flavor from the sourdough starter, paired with the gooey cinnamon filling, creates a delightful treat that’s perfect for any occasion. Allowing these rolls to rise overnight builds anticipation for the comforting treat that awaits in the morning. Each bite brings a sense of nostalgia, making them the perfect centerpiece for breakfast gatherings or cozy weekend brunches.
Print
Overnight Pillowy Sourdough Cinnamon Rolls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 630 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious overnight sourdough cinnamon rolls with a rich and gooey filling that elevate any breakfast.
Ingredients
- 300 grams all-purpose flour
- 20 grams bread flour (optional)
- 20 grams whole wheat flour
- 30 grams organic cane sugar
- 7 grams sea salt
- 180 grams whole milk (room temperature)
- 130 grams active sourdough starter
- 1 large egg (room temperature)
- 75 grams unsalted butter (cut into chunks)
- 3 tablespoons additional unsalted butter (softened)
- 80 grams organic cane sugar (for the filling)
- 2 1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour (for the filling)
- Pinch of salt
- 5 ounces cream cheese (softened for frosting)
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup + 2 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- In the bowl of a stand mixer, mix the flours, sugar, and salt thoroughly.
- In a separate bowl, whisk together the egg, milk, and sourdough starter until smooth.
- Gradually add the wet ingredients to the dry ones using a dough hook.
- Mix until no dry bits remain, then knead for 30 seconds on speed 2.
- Let the dough rest for 15 minutes.
- Add the softened butter, incorporating one piece at a time.
- Knead the dough for another 7 minutes until smooth and slightly sticky.
- Cover and let it rise at room temperature for 9-10 hours.
- In the morning, gently roll out the dough on a floured surface.
- Spread softened butter over the dough, leaving a border.
- Mix together the filling ingredients and sprinkle evenly over the butter.
- Roll the dough into a log and cut it into 1 1/2 to 2-inch intervals.
- Place rolls in a greased baking pan and let them proof for about 2 hours.
- Preheat oven to 400°F; bake at 375°F for 25-30 minutes until golden brown.
- Cool for 15 minutes before frosting with cream cheese mixture.
Notes
Use a kitchen scale for more accurate measurements. Allow the rolls to rise enough for best results.
