These are worth the wait. Yes, they take an eight-to-twelve-hour rise instead of the one or two hours a regular cinnamon roll needs, but that slow fermentation is exactly what gives the dough itself real flavor, not just the filling — this is the recipe that made me stop buying the tube kind for good.
Sourdough cinnamon rolls with a slow overnight rise for deeper flavor than a quick version.
Ingredients
Method
- Knead the dough about 8 minutes until smooth, then let it rise slowly for 8-12 hours (overnight in a cool kitchen works well).
- Roll into a 12×16-inch rectangle.
- Spread with butter, brown sugar, and cinnamon.
- Roll tightly, cut into 12 pieces, and place in a buttered pan.
- Let rise 2-3 hours, then bake at 375F (190C) for 25-30 minutes.
Video
Tips From My Kitchen
Start the dough the night before a weekend breakfast, and you’ll have warm, bakery-quality rolls with almost no morning effort. Pro tip: if you end up with extras, freeze the baked rolls (unfrosted) individually wrapped, then thaw and warm just one or two in the microwave when a craving hits — much better than letting a whole pan go stale on the counter.