Overnight Cinnamon Rolls

I love cinnamon rolls first thing in the morning, but when you are making them from scratch it takes some time in the morning. But these Sourdough Discard Christmas Morning Cinnamon Rolls are warm, gooey, soft, and filled with classic cinnamon sugar. Adding sourdough discard gives them the most tender texture and just a touch of tang to balance them out.

 

The best part? You can prep them the night before, so your morning feels slow, peaceful, and full of anticipation without rushing around the kitchen. Pop them in the oven while the kids run around and enjoy a delicious breakfast together!


    ❤️ Why You’ll Love Overnight Cinnamon Rolls

     

    • > Use up sourdough discard in the most delicious way

    • > Fluffy + gooey without being overly sweet

    • > Perfect make-ahead recipe for a calm Christmas morning

    • > Kid-approved and holiday-memory-making


    • 🍲 Ingredients

    • Dough

    • ½ cup sourdough discard

    • 1 cup warm milk

    • ⅓ cup butter, softened

    • ¼ cup brown sugar

    • 2 large eggs

    • 1 teaspoon vanilla

    • 3 ½ cups all-purpose flour

    • 1 teaspoon salt

    • 2 ¼ teaspoons instant yeast (1 packet)

    Filling

    • ½ cup butter, softened

    • 1 cup brown sugar

    • 2 tablespoons cinnamon

    • Christmas sprinkles - optional but festive!

    Icing

     

    • 8 oz cream cheese, softened

    • ½ cup heavy cream

    • ½ cup maple syrup

    • 1 teaspoon vanilla


     

      • 👩🍳 How to Make Giant Pumpkin Cinnamon Roll

      • 1. Make the Dough

      In a stand mixer bowl, whisk together sourdough discard, warm milk, sugar, egg, and vanilla. Add flour, salt, and yeast. Knead for 2 - 3 minutes before adding softened butter 1 tablespoon at a time. Knead for another 5 - 7 minutes until soft and smooth.

      2. First Rise

      Place the dough in a greased bowl, cover, and let rise 1–2 hours, until puffy.

      3. Shape the Rolls

      Roll the dough into a large rectangle. Spread softened butter across the surface, then sprinkle with brown sugar, cinnamon, and sprinkles. Use a pizza cutter to cut 12, one-inch strips from the top to the bottom and roll up. Arrange in a greased 9x13 baking dish.

      4. Overnight Rise

      Cover tightly and refrigerate overnight.
      In the morning, remove the rolls from fridge and preheat your oven to 400

      5. Bake

      Bake at 400°F for 20 - 22 minutes, until lightly golden and baked through.

      6. Icing

      In a small saucepan on low heat, heat up your cream cheese, maple syrup, and heavy cream. When your ingredients are melted down use an immersion blender to combine your icing to a smooth consistency.

       

      🪄 Bakers Schedule 

      6 pm - assemble dough. 

      8pm - shape dough and place in the fridge 

      8am - bake cinnamon rolls

      8:30am - enjoy! 

       

      🪄 Tips and Tricks

      • Add orange zest to the filling for a citrus Christmas twist.

      • Freeze before baking for the easiest “pop in the oven” holiday breakfast.

      • If baking right away (no overnight proof), let them rise 45–60 minutes after shaping.

      • For extra soft rolls, pour 1/2 cup of heavy cream over the dough before putting in the fridge.

       


      🗒 Variations

      Giant Pumpkin Cinnamon Roll – Acts of Sourdough

      Cinnamon Roll Scones – Acts of Sourdough

      Cinnamon Roll Focaccia – Acts of Sourdough

      Cinnamon Roll Focaccia Muffins – Acts of Sourdough

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      Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.

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