There’s just something magical about waking up to the aroma of freshly baked cinnamon rolls wafting through the house—it’s like a sweet embrace for the senses. These fluffy overnight sourdough beauties demand little from you the night before, promising a morning of decadence and delight. I remember one chilly Sunday when I surprised my family with these, and their wide-eyed smiles were worth every sleepy minute spent preparing them.
Steps
- Prepare the Dough the Night Before: Grate cold butter into a mixing bowl using a cheese grater. Mix the butter with flour using a pastry cutter until it forms pea-sized crumbs. Add sourdough starter discard, buttermilk, honey, and salt. Stir until combined and let the dough rest covered at room temperature overnight.
- Prepare the Ingredients in the Morning: Mix brown sugar and cinnamon in a small bowl for the filling. Prepare the glaze by combining melted butter, powdered sugar, vanilla extract, and milk. Preheat the oven to 375°F (190°C) and grease a 12″ cast iron skillet.
- Incorporate Leavening Agents: Sprinkle and mix baking soda and baking powder into the dough with your hands until well incorporated. Ensure the dough is smooth and pliable.
- Roll Out the Dough: Flour your work surface and place the dough on it, then flour the top of the dough. Roll it into a 12″ x 24″ rectangle with a rolling pin.
- Assemble and Slice the Rolls: Brush the rolled-out dough with melted butter and sprinkle evenly with the cinnamon-sugar mixture, leaving a half-inch border. Roll the dough into a log and cut it into 12 equal pieces using a bench scraper.
- Arrange and Bake: Place the sliced rolls in the greased skillet with space between each roll. Bake for 35-40 minutes or until the tops are golden brown.
- Glaze the Rolls: While the rolls bake, prepare the glaze if not done already. Once baked, remove the rolls from the oven and immediately drizzle with the prepared glaze. Serve warm.
Ingredients
- 1/3 cup (100 g) sourdough starter discard
- 8 tablespoons (113 g) unsalted butter (cold)
- 2 1/2 cups (300 g) all-purpose flour
- 1 cup (240 g) buttermilk
- 1 tablespoon + 1 teaspoon (25 g) honey
- 3/4 teaspoon (4 g) fine sea salt
- 1 teaspoon baking powder (added after overnight rise)
- 1/2 teaspoon baking soda (added after overnight rise)
- Sugar Filling:
- 3/4 cup (150 g) light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (56 g) butter (melted)
- 1 tablespoon (14 g) butter (melted)
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 g) vanilla extract
- 2 tablespoons (30 g) milk
FAQ
- Can I use active sourdough starter instead of discard?
- Yes, you can use an active sourdough starter. If you do, omit the baking soda and baking powder since the active starter will provide the necessary leavening. Allow the cut rolls to rise for 1 to 1.5 hours at room temperature before baking.
- How do I adjust the recipe for a warmer kitchen?
- In a warmer kitchen, reduce the buttermilk to ¾ cup (180g) and increase the flour to 2 ¾ cups (345g) to avoid a sticky dough. This helps maintain the proper dough consistency during fermentation.
- Can I prepare the cinnamon rolls the day before baking?
- Yes, you can assemble the cinnamon rolls and store them in the refrigerator for up to 24 hours. Place the unbaked rolls in a baking dish, cover with plastic wrap, and refrigerate. Allow them to come to room temperature while preheating the oven before baking.
- What alternatives can I use for baking if I don’t have a cast iron skillet?
- A 10″ spring-form pan, a 9″x13″ baking dish, or a baking sheet lined with parchment paper are all suitable alternatives. If using a glass dish, you might need to extend the baking time compared to metal dishes.
- How should I store and reheat leftover cinnamon rolls?
- Store leftover cinnamon rolls at room temperature, loosely covered, for 2-3 days. To freeze them, place the rolls in a freezer-safe container, separated by parchment paper, and freeze for up to 3 months. Reheat frozen rolls in the oven at 350°F until heated through, then glaze while warm.
Tips
- Adjust for Kitchen Temperature: If your kitchen is warmer than 75°F (24°C), reduce the dough’s rising time to 7-8 hours to prevent over-proofing. Conversely, in cooler kitchens, it may need more time to ferment properly.
- Flour Usage: Generously flour your work surface and the top of the dough when rolling it out to prevent sticking. Don’t hesitate to use more flour if needed during this step.
- Alternative Baking Vessels: If you don’t have a cast iron skillet, you can use a 10″ spring-form pan or a 9″ x 13″ baking dish. Note that a glass dish may require a longer baking time compared to metal pans.
- Freezing Tips: To freeze unbaked cinnamon rolls, place them in a lined disposable baking pan, cover tightly with plastic wrap and foil, and store for up to 3 months. Bake straight from frozen at 350°F (176°C) for 40-45 minutes until golden brown, without needing to thaw first.
Equipment
- 12″ Cast Iron Skillet – Used for baking the cinnamon rolls to achieve even heat distribution.
- Cheese Grater – For grating cold butter into the dough mixture.
- Bench Scraper – Used to cut the butter into the flour and to aid in rolling and cutting the dough.
- Pastry Cutter – An alternative to a bench scraper for cutting butter into the flour.
- Pastry Brush – For brushing melted butter onto the dough surface.
- Rolling Pin – To roll out the dough into the specified rectangle size.
