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Soft Sourdough Cinnamon Rolls – Overnight Recipe with Active Starter | Sauerteig Zimtschnecken

 







Soft Sourdough Cinnamon Rolls 

Overnight sourdough rolls – soft, fluffy, and perfect for weekends or holidays

Recipe by Emilie

These soft, overnight sourdough cinnamon rolls are the perfect weekend or holiday treat.
A rich, slightly sweet dough, a not-too-sweet cinnamon filling, and a simple cream cheese glaze make them special but still approachable.

The dough is mixed in the evening, rises overnight, and is rolled and baked the next morning – ideal for a relaxed breakfast or brunch.

Ingredients

Sweet Dough

  • 160 g (⅔ cup) milk, whole or 2%

  • 28 g (2 tbsp) unsalted butter, melted*

  • 1 large egg

  • 100 g (½ cup) active, bubbly sourdough starter

  • 24 g (2 tbsp) granulated sugar

  • 300 g (2½ cups) all-purpose flour

  • 5 g (1 tsp) fine sea salt

  • Cooking spray or oil, for coating the bowl

*For a richer dough, see note below.

Cinnamon–Sugar Filling

  • 28 g (2 tbsp) unsalted butter, melted and cooled slightly

  • 100 g (½ cup) granulated sugar

  • 3 tsp ground cinnamon

  • 1 level tbsp flour (helps bind the filling and prevents leaking)

Glaze

  • 2 tbsp unsalted butter, softened

  • ⅓ cup whipped cream cheese, at room temperature

  • ¼–½ cup powdered sugar, sifted (add more for a sweeter glaze)

  • 1–2 tbsp milk, to thin

Notes

  • For a richer dough: increase the butter to 115 g (8 tbsp) and use 360 g (3 cups) flour total.

  • Let the melted butter–milk mixture cool slightly before adding; if it is too hot, the dough becomes very sticky. If that happens, allow it to cool before adding more flour.

  • Flour in the filling acts as a binder to keep the butter from running out during baking.

Baker’s Schedule

Overnight option:

  • Evening: mix and knead the dough, then let rise overnight at room temperature.

  • Morning: roll, fill, and shape; let rise 1–2 hours, then bake.

Chill option:
After the first rise, you can refrigerate the dough, then bring back to room temperature before rolling and baking.

Make-Ahead (Freeze) option:
Place cut, shaped rolls into a parchment-lined 9-inch springform pan. Wrap tightly in two layers of plastic.
Freeze. The night before baking, remove the old plastic wrap, replace with fresh, and let defrost at room temperature (about 10–12 hours at approx. 67°F/19°C). Bake as directed in the morning.

Instructions

1. Make the Dough (Evening)

  1. Combine the melted butter and milk in a small bowl. Let cool slightly.

  2. In the bowl of a stand mixer fitted with the paddle, whisk together egg, sourdough starter, and sugar.

  3. With the mixer running, slowly pour in the milk–butter mixture.

  4. Add flour and salt. Mix until a rough, sticky dough forms, about 1 minute. Scrape down the sides.

  5. Cover the bowl with a damp towel and let rest for 30 minutes (autolyse).

After the rest, switch to the dough hook and knead on medium-low speed (setting 2–3) for 6–8 minutes. The dough should be soft, supple, and pull away from the sides. Add a small amount of flour only if very sticky.

2. Bulk Rise (Overnight)

  1. Lightly grease a medium bowl with butter or oil.

  2. Transfer the dough to the bowl, cover with plastic wrap, and let rise overnight at about 67–68°F (19–20°C) until doubled (about 8–12 hours, depending on temperature).

Optional stretch & fold:
30–60 minutes into the bulk rise, perform 1 set of stretch & folds:

  • Grab one side of the dough, stretch it up and fold toward the center.

  • Turn the bowl ¼ turn and repeat.

  • Do this 4 times around the bowl.
    This improves structure and volume.

3. Roll the Dough (Morning)

  1. Line a 9-inch springform pan with parchment.

  2. Lightly oil and flour your countertop. Gently turn out the dough and pat into a rough rectangle. Rest 10 minutes to relax the gluten.

  3. Dust the dough and rolling pin with flour. Roll into a rectangle about 16 x 12 inches (40 x 30 cm). If the dough resists, let rest 5–10 minutes and continue.

4. Make the Cinnamon–Sugar Filling

  1. In a small bowl, mix sugar, cinnamon, and flour.

  2. Melt the 28 g butter and let cool slightly.

  3. Brush the entire surface of the dough with the melted butter (top, bottom edges, sides).

  4. Sprinkle evenly with the cinnamon–sugar mix, leaving a ½-inch (1 cm) border all around. Press lightly with your hand to help it adhere.

5. Shape and Cut

  1. Starting from the long side (16-inch edge), roll the dough into a log, keeping it tight so the spirals hold.

  2. End with the seam side down.

  3. Lightly oil or flour a sharp knife or bench scraper. Mark equal sections, then cut into about 2-inch (5 cm) slices (you should get about 8 rolls).

6. Second Rise

  1. Place the rolls into the lined springform pan, leaving a little space between them.

  2. Cover and let rise for 1–2 hours at room temperature, or until puffy and visibly expanded.

    • If using the fridge option or frozen rolls, follow the Make-Ahead instructions above.

7. Bake

  1. Preheat oven to 350°F (175°C).

  2. Bake on the center rack for 35–40 minutes (check at 30 minutes). The tops should be light golden brown and the centers baked through.

  3. Cool in the pan for 15 minutes to allow the butter to reabsorb.

  4. Then lift the rolls out using the parchment and transfer to a wire rack.

8. Make the Glaze & Serve

  1. In a stand mixer or bowl, beat softened butter, cream cheese, and powdered sugar until smooth.

  2. Add milk a little at a time until you reach a thick but pourable consistency.

  3. Spread the glaze over slightly warm rolls, or dust with powdered sugar instead.

  4. Best enjoyed warm on the day they are baked.

Make-Ahead & Storage

  • Same day: Best eaten fresh on the day of baking.

  • Overnight: Store covered at room temperature and rewarm gently before serving.

  • Refrigerator: Keep glazed or unglazed rolls in an airtight container up to 2–3 days; briefly warm in a low oven.

  • Freeze (unbaked): Follow the “Make-Ahead (Freeze)” schedule above.

  • Freeze (baked): Freeze cooled rolls, well wrapped, up to 1 month. Thaw at room temperature and warm in a low oven.





Weiche Sauerteig-Zimtschnecken

 

   


Rezept von Emilie

Diese weichen Sauerteig-Zimtschnecken sind ein perfektes Wochenend- oder Feiertagsgebäck.
Der Teig wird abends zubereitet und geht über Nacht, am nächsten Morgen wird er ausgerollt, gefüllt, geschnitten und gebacken.

Zutaten

Süßer Teig

  • 160 g Milch (Vollmilch oder 2 %)

  • 28 g ungesalzene Butter, geschmolzen

  • 1 Ei

  • 100 g aktiver, blubbernder Sauerteigstarter

  • 24 g Zucker

  • 300 g Weizenmehl Type 405 (oder Allzweckmehl)

  • 1 TL feines Meersalz

Zimt-Zucker-Füllung

  • 28 g ungesalzene Butter, geschmolzen

  • 100 g Zucker

  • 3 TL Zimt

  • 1 EL Mehl

Glasur

  • 2 EL weiche Butter

  • ⅓ Tasse Frischkäse (z. B. Doppelrahmstufe), zimmerwarm

  • ¼–½ Tasse Puderzucker, gesiebt

  • 1–2 EL Milch

Kurzablauf

  1. Abends Teig mischen, kurz kneten und über Nacht gehen lassen.

  2. Morgens Teig ausrollen, mit Zimt-Zucker füllen, aufrollen und in Stücke schneiden.

  3. Zweiter Aufgang: 1–2 Stunden gehen lassen, bis die Schnecken sichtbar aufgegangen sind.

  4. Backen bei 175 °C, 35–40 Minuten.

  5. Glasur zubereiten und lauwarme Schnecken damit bestreichen.

Aufbewahrung & Vorbereitung

  • Am besten frisch genießen.

  • Reste abgedeckt bei Zimmertemperatur oder im Kühlschrank 1–2 Tage aufbewahren und kurz aufbacken.

  • Ungebackene, geformte Schnecken können wie oben beschrieben eingefroren und später gebacken werden.

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