I never knew sourdough cinnamon rolls could be this soft, fluffy, and loaded with gooey cinnamon filling. One bite under that vanilla buttercream icing and I knew this was my forever recipe.

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I’m fully obsessed with these overnight sourdough cinnamon rolls, and I’m not even trying to be chill about it. The dough is ridiculously soft, pillowy, and just tangy enough from the active sourdough starter to keep every bite interesting.

But the real reason I keep thinking about them is that thick swirl of brown sugar melting into the centers. Sticky, gooey, unapologetic.

And then that vanilla buttercream icing swoops in and makes the whole pan impossible to ignore. I love how bakery-level they taste without feeling fussy.

One bite and I’m already claiming the corner roll for myself every time.

Ingredients

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Active sourdough starter brings tang, softness, and that cozy bakery smell overnight.
Warm whole milk makes the dough rich, tender, and a little extra comforting.
Melted butter keeps the rolls soft, plush, and honestly kind of dreamy.
Granulated sugar feeds the dough and adds just enough sweetness.
The egg gives structure, richness, and that classic cinnamon roll bite.
All purpose flour keeps things simple, sturdy, and easy to roll out.
Salt balances the sweet stuff so it doesn’t taste flat.
Softened butter in the filling makes everything gooey in the best way.
Brown sugar melts into a sticky, caramel-like swirl you’ll want extra of.
Ground cinnamon is the warm, cozy reason we’re all here.
A pinch of salt in the filling keeps the sweetness in check.
Buttercream butter makes the icing creamy, smooth, and totally worth it.
Powdered sugar gives the frosting that sweet, fluffy finish.
Plus vanilla adds that homemade flavor that makes people ask for seconds.
Basically, cream loosens the icing so it spreads like a dream.

Ingredient Quantities

Active sourdough starter, 1 cup (240 g)

Whole milk, 3/4 cup (180 ml), warmed

Unsalted butter, melted, 1/4 cup (60 g) for dough

Granulated sugar, 1/4 cup (50 g)

Large egg, 1

All purpose flour, 3 1/2 cups (420 g)

Salt, 1 teaspoon (6 g)

Unsalted butter, softened, 6 tablespoons (85 g) for filling

Brown sugar, packed, 1 cup (200 g) for filling

Ground cinnamon, 2 tablespoons for filling

Pinch of salt for filling

Unsalted butter, softened, 4 tablespoons (60 g) for vanilla buttercream

Powdered sugar, 2 cups (240 g) for vanilla buttercream

Pure vanilla extract, 1 teaspoon for vanilla buttercream

Heavy cream or milk, 2 to 3 tablespoons (30 to 45 ml) to thin icing

Pinch of salt for vanilla buttercream

How to Make this

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1. In a large bowl whisk together 1 cup (240 g) active sourdough starter, 3/4 cup (180 ml) warmed whole milk, 1/4 cup (60 g) melted unsalted butter, 1/4 cup (50 g) granulated sugar and 1 large egg until smooth.

2. Add 3 1/2 cups (420 g) all purpose flour and 1 teaspoon (6 g) salt, stirring until a shaggy dough forms; turn onto a lightly floured surface and knead 6 to 8 minutes until soft and slightly tacky, adding a tablespoon of flour if needed.

3. Place dough in a lightly oiled bowl, cover, and let rest at room temperature for 1 to 2 hours until it has relaxed and risen slightly, then refrigerate overnight or up to 12 hours for a slow ferment.

4. In a small bowl combine 6 tablespoons (85 g) softened unsalted butter, 1 cup (200 g) packed brown sugar, 2 tablespoons ground cinnamon and a pinch of salt to make the filling; set aside.

5. When ready to assemble, roll chilled dough on a floured surface into a 16 by 12 inch rectangle; spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border along one long edge.

6. Starting from the long edge opposite the border, tightly roll the dough into a log, pinch the seam to seal, and trim ends; cut into 12 equal rolls and place them cut side up in a greased 9 by 13 inch baking pan or two smaller pans.

7. Cover the pan loosely and let rolls proof at room temperature for 1 to 2 hours until puffy and nearly doubled, then preheat the oven to 350 F (175 C).

8. Bake rolls in the preheated oven for 25 to 30 minutes until golden brown and cooked through; tent lightly with foil if tops are browning too quickly.

9. While rolls bake, beat 4 tablespoons (60 g) softened unsalted butter with 2 cups (240 g) powdered sugar, 1 teaspoon pure vanilla extract, a pinch of salt and 2 to 3 tablespoons (30 to 45 ml) heavy cream or milk until smooth and spreadable, adding more liquid if needed to reach desired consistency.

10. Remove rolls from oven, let cool 5 to 10 minutes, then spread the vanilla buttercream icing over the warm rolls so it melts into the centers; serve warm.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Kitchen scale
5. Rubber spatula
6. Rolling pin
7. Bench scraper or sharp knife
8. 9 by 13 inch baking pan (or two smaller pans)
9. Hand mixer or stand mixer (optional for icing)

FAQ

How active should my sourdough starter be for this recipe? Your starter should be bubbly and recently fed, peaking about 4 to 8 hours after feeding depending on temperature. It should float in water or show obvious rise and fall to ensure good fermentation.

Can I shorten the overnight rise or bake the rolls the same day? Yes. For same day, increase warmth to speed fermentation and allow the dough to proof until roughly doubled, which may take 3 to 6 hours. The overnight method in the fridge develops more flavor and a slightly tangy crumb.

What temperature should I bake the cinnamon rolls and how long? Bake at 350 F (175 C) for about 25 to 30 minutes, until the tops are golden and the center is set. If they brown too quickly, tent with foil for the last 5 to 10 minutes.

How do I prevent soggy bottoms? Make sure your filling is well distributed but not pooling. Use softened but not melted butter for the filling and drain any excess melted butter before spreading. Bake on a middle rack and, if needed, place a preheated baking sheet underneath to help crisp the base.

How do I adjust the vanilla buttercream consistency? If the icing is too thick, stir in 1 teaspoon of heavy cream or milk at a time until you reach desired spreadability. If too thin, add a little more powdered sugar. Chill briefly to thicken before serving if needed.

Can I freeze the rolls or dough? Yes. Freeze unbaked rolls on a sheet until firm, then transfer to a sealed bag for up to 2 months; bake from frozen adding a few extra minutes to the bake time. Baked rolls can be frozen and thawed, then warmed before icing and serving.

Overnight Sourdough Cinnamon Rolls With A Vanilla Buttercream Icing! Recipe Substitutions and Variations

Active sourdough starter: 2 1/4 teaspoons instant yeast dissolved in the warmed milk and let the dough rise until puffy (shorter proof time); 1 cup unfed/discard starter (may need slightly longer proof); 1 cup buttermilk with 1/2 teaspoon baking soda for a tangy quick version (texture will differ)
Whole milk: equal amount full fat non dairy milk such as oat or soy warmed; 3/4 cup buttermilk for extra tang and tenderness; 3/4 cup evaporated milk diluted with 2 tablespoons water for richness
Unsalted butter (dough or filling): equal amount neutral oil such as vegetable or canola for the dough; melted coconut oil for a subtle coconut note; solid vegetable shortening for a flakier roll when used cold in the dough
All purpose flour: bread flour for chewier, taller rolls (use slightly more liquid if needed); 50 50 all purpose and whole wheat pastry flour for a nuttier flavor; pastry flour for a softer, more tender crumb

Pro Tips

1. Give the dough a gentle fold before refrigerating to build extra gluten structure without overworking it; this helps the rolls hold their shape and gives a chewier, more open crumb.

2. Chill the dough overnight for flavor and easier rolling; cold dough slices more cleanly, which keeps the swirls tidy and prevents the filling from squeezing out.

3. Warm the filling slightly so it spreads smoothly but is not runny; if the butter is too cold it rips the dough, and if it is too soft the rolls can slump during proofing.

4. Ice while the rolls are still warm but not piping hot so the glaze softens into the center without completely melting away; use a little extra cream for a glossier, pourable finish if you like it gooier.

Overnight Sourdough Cinnamon Rolls With A Vanilla Buttercream Icing! Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I never knew sourdough cinnamon rolls could be this soft, fluffy, and loaded with gooey cinnamon filling. One bite under that vanilla buttercream icing and I knew this was my forever recipe.

Servings

servings

Calories

554

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Kitchen scale
5. Rubber spatula
6. Rolling pin
7. Bench scraper or sharp knife
8. 9 by 13 inch baking pan (or two smaller pans)
9. Hand mixer or stand mixer (optional for icing)

Ingredients

Active sourdough starter, 1 cup (240 g)
Whole milk, 3/4 cup (180 ml), warmed
Unsalted butter, melted, 1/4 cup (60 g) for dough
Granulated sugar, 1/4 cup (50 g)
Large egg, 1
All purpose flour, 3 1/2 cups (420 g)
Salt, 1 teaspoon (6 g)
Unsalted butter, softened, 6 tablespoons (85 g) for filling
Brown sugar, packed, 1 cup (200 g) for filling
Ground cinnamon, 2 tablespoons for filling
Pinch of salt for filling
Unsalted butter, softened, 4 tablespoons (60 g) for vanilla buttercream
Powdered sugar, 2 cups (240 g) for vanilla buttercream
Pure vanilla extract, 1 teaspoon for vanilla buttercream
Heavy cream or milk, 2 to 3 tablespoons (30 to 45 ml) to thin icing
Pinch of salt for vanilla buttercream

Directions

In a large bowl whisk together 1 cup (240 g) active sourdough starter, 3/4 cup (180 ml) warmed whole milk, 1/4 cup (60 g) melted unsalted butter, 1/4 cup (50 g) granulated sugar and 1 large egg until smooth.
Add 3 1/2 cups (420 g) all purpose flour and 1 teaspoon (6 g) salt, stirring until a shaggy dough forms; turn onto a lightly floured surface and knead 6 to 8 minutes until soft and slightly tacky, adding a tablespoon of flour if needed.
Place dough in a lightly oiled bowl, cover, and let rest at room temperature for 1 to 2 hours until it has relaxed and risen slightly, then refrigerate overnight or up to 12 hours for a slow ferment.
In a small bowl combine 6 tablespoons (85 g) softened unsalted butter, 1 cup (200 g) packed brown sugar, 2 tablespoons ground cinnamon and a pinch of salt to make the filling; set aside.
When ready to assemble, roll chilled dough on a floured surface into a 16 by 12 inch rectangle; spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border along one long edge.
Starting from the long edge opposite the border, tightly roll the dough into a log, pinch the seam to seal, and trim ends; cut into 12 equal rolls and place them cut side up in a greased 9 by 13 inch baking pan or two smaller pans.
Cover the pan loosely and let rolls proof at room temperature for 1 to 2 hours until puffy and nearly doubled, then preheat the oven to 350 F (175 C).
Bake rolls in the preheated oven for 25 to 30 minutes until golden brown and cooked through; tent lightly with foil if tops are browning too quickly.
While rolls bake, beat 4 tablespoons (60 g) softened unsalted butter with 2 cups (240 g) powdered sugar, 1 teaspoon pure vanilla extract, a pinch of salt and 2 to 3 tablespoons (30 to 45 ml) heavy cream or milk until smooth and spreadable, adding more liquid if needed to reach desired consistency.
Remove rolls from oven, let cool 5 to 10 minutes, then spread the vanilla buttercream icing over the warm rolls so it melts into the centers; serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.