These take longer than a regular cinnamon roll — an eight-to-twelve-hour rise instead of one or two — and that extra time is exactly why they’re better. The slow fermentation develops flavor in the dough itself, not just the filling.
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
These rolls reward patience in a way that store-bought dough never can. The overnight rise does the real work, turning a simple butter-and-cinnamon filling into something with genuine depth, and the sourdough tang keeps the sweetness from feeling one-note. Start the dough the night before a weekend breakfast and you will have warm, bakery-quality rolls with almost no morning effort.