Soft & Fluffy Overnight Sourdough Cinnamon Rolls (Easy, No-Dairy Dough)

There’s something deeply comforting about waking up to the smell of freshly baked cinnamon rolls — especially when most of the work was already done the night before.

These sourdough cinnamon rolls are made for real life. No complicated techniques, no stretches and folds, and no butter worked laboriously into the dough. Just a simple mix, a quick knead, and an overnight rise that quietly does all the hard work while you sleep.

The result?
Soft, pillowy rolls layered with rich cinnamon sweetness and topped with a dreamy cream cheese frosting that melts into every swirl like warm cinnamon caramel.

If sourdough baking has ever felt intimidating, this recipe might just change your mind completely.

Why You’ll Love These Sourdough Cinnamon Rolls

• Overnight method — Prepare the dough in the evening with minimal effort, then wake up to beautifully risen dough that’s ready to shape and bake into warm, fresh cinnamon rolls.
• No dairy in the dough — Despite containing no butter or milk, this dough bakes into incredibly soft, tender rolls with a rich texture that feels indulgent without complicated baking techniques.
• Beginner-friendly sourdough recipe — Simply mix the ingredients, knead for about five minutes until smooth, and allow time and fermentation to work overnight, creating flavor and structure effortlessly.
• These rolls are fluffy, lightly tangy, perfectly sweet, and wonderfully comforting, becoming the kind of cozy homemade recipe your family requests often and associates with slow, happy mornings together.

What Makes These Cinnamon Rolls Special

Many sourdough cinnamon roll recipes require multiple folds, long timelines, or enriched dough techniques.

This one doesn’t.

Instead, the dough relies on:

• active sourdough starter
• honey for natural sweetness
• oil for softness and moisture
• eggs for structure and richness

The overnight fermentation develops flavor slowly, giving you bakery-quality cinnamon rolls with minimal effort.

The best secret of this recipe is that the cinnamon filling includes sourdough discard, which creates a thick, spreadable, almost caramel-like texture that bakes beautifully into the swirls.

Trust the process — it works.

Ingredients

For the Overnight Sourdough Dough (12 Large Rolls)

• 1 cup active sourdough starter
• 1½ cups lukewarm water
• ½ cup oil
• 6 tablespoons honey
• 2 teaspoons salt
• 2 eggs
• 6 cups flour

Cinnamon Sugar Filling

• 50 g butter, melted
• ⅓ cup brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons sourdough discard

Cinnamon Caramel Cream Cheese Frosting

• 230 g cream cheese, softened
• 50 g butter, softened
• ⅓ cup brown sugar
• 1 teaspoon cinnamon

Step 1: Make the Dough (Evening Before)

In a large bowl, mix together:

• sourdough starter
• lukewarm water
• oil
• honey
• salt
• eggs

Stir until well combined.

Add the flour and knead for about 5 minutes, until the dough becomes smooth, glossy, and no longer sticks to your hands.

You’re looking for soft and elastic — not stiff.

Place the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and leave to prove overnight (8–10 hours).

By morning, the dough should be doubled in size.

Step 2: Make the Cinnamon Filling

Melt the butter and stir in:

• brown sugar
• cinnamon
• sourdough discard

The discard thickens the filling into a cohesive paste that spreads easily and prevents the filling from leaking during baking.

This is what creates those perfect gooey layers.

Step 3: Roll and Shape the Cinnamon Rolls

Turn the dough onto a lightly floured surface.

Roll into a rectangle roughly 60 cm x 30 cm. Keep the thickness even (about ½–1 cm thick). Roll gently from the center outward to avoid tearing. If the dough springs back, let it rest 5 minutes before continuing.

Spread the filling evenly over the dough, leaving a 1cm gap all around the edges.

Roll the dough up lengthwise, so your log measures 60 cm long. This creates more beautiful swirls in each roll. Cut into 12 even pieces using a sharp knife or unflavoured dental floss for clean cuts. Arrange in a lined baking tray.

Step 4: Second Rise (The Secret to Fluffy Rolls)

Cover and place the rolls in a warm spot for 1–2 hours, or until doubled in size.

How to Know They’re Ready: Perfectly proved rolls will look puffy and airy, gently touch each other, and slowly spring back when lightly pressed.

It’s essential to read your dough correctly, because under-proofed rolls bake dense. Properly proved rolls bake cloud-soft. I usually put mine in a turned-off oven. This batch took about 2 hrs to get to the right size.

Step 5: Bake

Preheat oven to 180°C.

Bake in the center of the oven for 20–25 minutes, until lightly golden on top.

Your kitchen will smell incredible at this point — this is your reward for planning ahead.

Step 6: Make the Cinnamon Caramel Frosting

Cream together:

• butter
• brown sugar
• cinnamon

Beat until smooth.

Add the cream cheese one heaped tablespoon at a time, beating well after each addition.

This step is important — it allows the brown sugar to dissolve completely, creating a silky, lump-free frosting with a luscious, pillowy texture.

The flavor becomes deeply caramel-like with warm cinnamon notes.

Step 7: Frost and Serve

Spread frosting over the rolls while they are still slightly warm so it melts gently into the swirls.

Serve immediately for the ultimate soft, gooey cinnamon roll experience.

Tips for Perfect Sourdough Cinnamon Rolls Every Time

Use Active Starter — Your sourdough starter should be bubbly, active, and recently fed before mixing the dough, ensuring a strong rise, balanced flavor, and beautifully soft cinnamon rolls every time.

Don’t Add Too Much Flour — The dough should feel soft and slightly tacky rather than dry or stiff, because a lightly sticky dough creates tender, airy cinnamon rolls instead of dense, heavy ones.

Roll Tightly — But Not Too Tight — Roll the dough gently and evenly to keep the beautiful layers intact, allowing the filling to stay inside while still giving the rolls space to expand.

Create a Warm Proofing Spot — Help the dough rise properly by placing it somewhere warm, like an oven with the light on, near sunshine, or on a cozy kitchen counter.

Bake Until Just Golden — Watch the rolls closely while baking and remove them when lightly golden, since overbaking quickly dries cinnamon rolls and reduces their soft, fluffy texture and richness.

Two Easy Timelines for Making These Sourdough Cinnamon Rolls

One of the best things about these sourdough cinnamon rolls is how flexible they are. Whether you want fresh rolls for breakfast or a cozy evening treat, you can choose the timeline that fits your day.

Option 1: Overnight Method (Ready the Next Morning)

Perfect for slow mornings, weekends, holidays, or when you want fresh cinnamon rolls waiting for you at breakfast.

Evening

• Mix dough ingredients
• Knead for 5 minutes until smooth and glossy
• Cover and leave to prove overnight (8–10 hours)

Morning

• Make the cinnamon filling
• Roll, fill, and shape the rolls
• Proof for 1–2 hours until doubled
• Bake at 180°C for 20–25 minutes
• Prepare frosting and ice while warm

Fresh, soft cinnamon rolls ready just in time for morning coffee.

Option 2: Same-Day Method (Ready by Evening)

Ideal if you start early in the morning and want warm cinnamon rolls for dessert or an afternoon gathering.

Early Morning

• Mix dough ingredients
• Knead for 5 minutes
• Cover and allow to prove for 8–10 hours until doubled

Late Afternoon / Evening

• Prepare cinnamon filling
• Roll, fill, and shape rolls
• Proof for 1–2 hours in a warm spot
• Bake at 180°C for 20–25 minutes
• Frost while slightly warm and serve

Perfect for filling your home with the smell of baking cinnamon rolls as the day winds down.