Overnight Sourdough Maple Cinnamon Roll Recipe – My Favorite
Today, I’m sharing one of my favorite slow-living recipes: Overnight Sourdough Maple Cinnamon Roll —perfect for a winter day at home! So grab a warm drink, cozy up, and let’s bake together!
There is nothing quite like a warm, sticky, homemade cinnamon roll on a snowy morning! This Overnight Sourdough Maple Cinnamon Roll recipe will fill your kitchen, and your belly, with the comforting aroma of a home-cooked sweet treat.
Overnight Sourdough Maple Cinnamon Roll Recipe Made Simple
The only thing easier than Sourdough Cinnamon Rolls are ones that you can prep while you’re sleeping!
This Overnight Sourdough Maple Cinnamon Roll recipe is made with dough that is made the night before. Overnight dough is a total game-changer. It’s just kind of my thing – it’s so much easier and I can just wake up in the morning and be ready to make whatever it is I was wanting to make.
Why You’ll Love My Overnight Sourdough Maple Cinnamon Roll Recipe
A little bit of prep work the night before is worth how simple this recipe is, if you ask me. I’ve looked at many recipes that take multiple days and I’m just not an organized person to plan cinnamon rolls that far in advance. If I want cinnamon rolls, it’s got to happen in the next 24 hours. That’s what makes this same day sourdough cinnamon roll recipe great!
The rich maple flavor of this Overnight Sourdough Maple Cinnamon Roll recipe is outstanding. It’s sweet and rich but warm and delicious! A must-make in my farmhouse kitchen.
What You’ll Need to Make The Overnight Sourdough Maple Cinnamon Roll Recipe
These sweet treats only require a few ingredients, and they’ll all panty-staples! Honestly, it seems to happen more often than not that I reach for an ingredient for this Overnight Sourdough Maple Cinnamon Roll recipe to realize that I am out and have to substitute the ingredient for something else.
Maple Flavored Cinnamon Rolls were an experiment one morning when I remembered I had maple extract on hand from our syrup recipe! Lately, I’ve been into making our own Homemade Pancake Syrup. I figure, if we’re going to buy pancake syrup at any point, I might as well just make that sugar-packed stuff at home, and it only takes a few minutes!
Cinnamon Roll Ingredients
- 1 cup (276g) warm milk
- 4 tbsp (60g) softened butter
- ⅔ cup (150g) active sourdough starter
- 3 tbsp (40g) sugar
- 3 ½ cups (450g) flour
- 2 tsp (11g) salt
Cinnamon Roll Filling Ingredients
- ½ stick (¼ cup) melted butter
- 2 tsp cinnamon
- ½ tsp maple extract (or vanilla)
- 1 cup brown sugar
Icing Ingredients
- 2 cups powdered sugar
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- ½ tsp vanilla or maple extract
- Splash of milk or half & half
A cream cheese icing is ideal, but if you don’t have a ton of cream cheese on hand, just improvise with what you have.
Of course, use milk if you don’t have half and half on hand. Honestly, we rarely have half and half in the fridge so it’s special if our icing has a splash of it.
You could really drive that maple flavor home by adding it to the icing as well instead of the vanilla, but I really liked the balance of both flavors in this recipe. I will say, it would be delicious to have some pecans on top, but I didn’t have any at the moment; again, working with what you have on hand is always my go-to baking strategy.
Tools You’ll Need
- Stand Mixer
- Large and small bowls
- 9 inch round pan
- Spatula
- Large countertop space
- Oven
Step By Step Directions to Make My Overnight Sourdough Maple Cinnamon Rolls Recipe
Making the Overnight Sourdough Dough
The night before, you’ll spend less than 15 minutes making the dough.
Add the dough ingredients to a stand mixer and knead for 3-5 minutes. Grease the bowl with coconut oil, place dough back in the greased bowl, cover, and let rise overnight.
The Next Morning
The next morning, take the dough out of the bowl and turn dough onto a lightly floured surface, shape into a rectangle, and let rest for 10 minutes.
During that rest time, mix the Cinnamon Roll Filling in a medium bowl. I use my stand mixer but you can also mix this by hand.
After the 10 minute rest, roll dough out into a large rectangle and spread with the cinnamon filling mixture.
Roll into a log and slice into 16 rolls (~1.5” each).
Place in a greased pan, cover, and let rise 1-2 hours.
Bake Time
After the final rise, it is time to bake! Bake at 350°F for 25-30 min.
When I am baking these cinnamon rolls, I let them go a little bit past 25 minutes. Watch them closely because I feel like the trickiest part of cinnamon rolls is making sure they’re not underbaked but also not overbaked and dry.
I cannot stand to have a dry cinnamon roll! To me, Overnight Sourdough Maple Cinnamon Rolls are so much better when they are ooey gooey with thick frosting on top! I feel like my cinnamon rolls are never the prettiest towered tall with topping and icing but I do like to think they’re awfully yummy – and that’s what’s important here.
Maple Cinnamon Roll Icing
I start making the icing while the rolls are baking in the oven. This way, the icing is still a little chilled and I can use that bake time wisely!
You cannot mess up the icing recipe, simply blend all of the ingredients together in a small bowl and then it’s ready to drizzle on the warm Overnight Sourdough Maple Cinnamon Roll!
Overnight Sourdough Maple Cinnamon Rolls
There is nothing quite like a warm, sticky, homemade cinnamon roll on a snowy morning! This Overnight Sourdough Maple Cinnamon Roll recipe will fill your kitchen with the comforting aroma of a home-cooked sweet treat.
Today, I’m sharing one of my favorite slow-living recipes: Overnight Sourdough Maple Cinnamon Rolls—perfect for a winter day at home! So grab a warm drink, cozy up, and let’s bake together!
Ingredients
- 1 cup (276g) warm milk
- 12 tbsp butter, divided
- ⅔ cup (150g) active sourdough starter
- 3 tbsp (40g) sugar
- 3 ½ cups (450g) flour
- 2 tsp (11g) salt
- 2 tsp cinnamon
- ½ tsp maple extract (or vanilla)
- 1 cup brown sugar
- 2 cups powdered sugar
- 4 oz cream cheese, softened
- ½ tsp maple extract
- Splash of half & half
Instructions
1. The night before: knead together 1 cup (276g) warm milk, 4 tbsp (60g) softened butter, ⅔ cup (150g) active sourdough starter, 3 tbsp (40g) sugar, 3 ½ cups (450g) flour and 2 tsp (11g) salt for 3-5 minutes in a stand mixer or by hand.
2. Grease a large bowl with coconut oil, place dough back in, cover, and let rise overnight.
3. The next morning, turn dough onto a lightly floured surface, shape into a rectangle, and let rest for 10 minutes.
4. While the dough is resting, mix together: ½ stick (¼ cup) melted butter, 2 tsp cinnamon, ½ tsp maple extract (or vanilla) and 1 cup brown sugar.
5. Roll out dough into a large rectangle and spread with the mixture over dough.
6. Starting with the longer side of the rectangle, roll into a log and slice into 16 rolls (approx. 1.5” each).
7. Place in a greased pan, cover, and let rise 1-2 hours.
8. Bake at 350°F for 25-30 min – watch closely to avoid over-baking!
9. Prepare the icing by mixing: 2 cups powdered sugar, 4 oz cream cheese, softened, ¼ cup butter, softened, ½ tsp maple extract and a splash of half & half.
10. Blend until smooth and spread generously over warm rolls.
11. Enjoy!
Notes
You can substitute:
- Milk for Half & Half
- Vanilla Extract for Maple Extract
FAQs
Of course! Replace the maple extract 1:1 with vanilla extract.
At least 4 hours, but overnight for us is about 8-10 hours and it works great!
Tips
Keep a careful eye on the rolls when they’re in the oven. Every oven cooks a bit differently and you want to make sure not to overbake the Overnight Sourdough Maple Cinnamon Roll recipe. The rolls will continue to bake for a couple minutes in the warm pan, even when you remove from the over so err on the side of caution for that ooey gooey texture.
How to Store Overnight Sourdough Maple Cinnamon Rolls
If there are any cinnamon rolls left, you can store them in an airtight container on the counter for up to 3 days. Of course, the Overnight Sourdough Maple Cinnamon Roll are always better fresh from the oven.
