How long does it take to make Soft & Gooey Sourdough Cinnamon Rolls?

About 15 hours 30 minutes in total: 15 hours of prep and 30 minutes of cooking.

How many servings does this Soft & Gooey Sourdough Cinnamon Rolls recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Soft & Gooey Sourdough Cinnamon Rolls recipe come from?

It was shared by Emilie Raffa on theclevercarrot.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Soft & Gooey Sourdough Cinnamon Rolls – Overnight Rise Recipe

Name: Soft & Gooey Sourdough Cinnamon Rolls – Overnight Rise Recipe
Prep time: 15 h
Cook time: 30 min
Total time: 15 h 30 min
Yield: 8 servings
Ingredients: 160 g milk; 28 g butter; 1 egg; 100 g sourdough starter; 24 g sugar; 300 g flour; 5 g sea salt; for coating cooking spray or oil; 100 g sugar; 3 tsp cinnamon; 1 tbsp flour; 2 tbsp butter; 1/3 cup whipped cream cheese; 1/4-1/2 cup powdered sugar; 1-2 tbsp milk

These soft, overnight sourdough cinnamon rolls are perfect for breakfast, brunch, or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filling, they are guaranteed to be a huge hit.

Recipe by Emilie Raffa· Structured by ReelsMeals

From: Website(view original)

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Soft & Gooey Sourdough Cinnamon Rolls – Overnight Rise Recipe

Prep Time

15 hr

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns theclevercarrot.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

15 hr 30 min estimated total time for 8 servings.

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Sourdough Cinnamon Rolls Breakfast Brunch

Ingredients

5 3/5 oz milk
0.99 oz butter
1 egg
3 1/2 oz sourdough starter
0.85 oz sugar
11 oz flour
0.18 oz sea salt
for coating cooking spray or oil
0.99 oz butter
3 1/2 oz sugar
3 tsp cinnamon
1 tbsp flour
2 tbsp butter
1/3 cup whipped cream cheese
1/4-1/2 cup powdered sugar
1 tbsp milk

Instructions

1
Combine the melted butter and milk in a small bowl. Cool slightly before using.
2
Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
3
With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute.
4
Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
5
After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes.
6
Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 hours at 67-68°F.
7
Line a 9-inch springform pan with parchment paper. Lightly oil and flour your countertop to prevent sticking.
8
Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
9
Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-inch rectangle using a tape measure for accuracy.
10
Make the cinnamon-sugar filling by mixing the softened butter, sugar, cinnamon, and flour in a bowl. Spread onto the dough, leaving a 1/2-inch border around the edges.
11
Starting on the long side of the dough, roll it into a log pressing down gently as you go. Cut the dough into 2-inch sections using an oiled knife or bench scraper.
12
Place the rolls into the lined pan and let rest for 1-2 hours, or until the dough puffs up.
13
Preheat oven to 350°F. Bake the dough on the center rack and bake for 35-40 minutes, or until the tops turn light golden brown.
14
Remove from the oven and cool in the pan for 15 minutes. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
15
Make the glaze by adding softened butter, whipped cream cheese, and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rest before kneading

After mixing the initial ingredients, cover the bowl and let the dough rest for 30 minutes before kneading.

Short rest for easier rolling

Pat the rested dough into a rectangle and let it rest an additional 10 minutes to make rolling smoother.

Final proof before baking

After cutting the rolls, let them rest 1–2 hours until puffy before placing them in the oven.

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