Overnight Sourdough Discard Cinnamon Rolls

Imagine waking up to the smell of freshly baked cinnamon rolls, their centers gooey, edges golden, and sourdough tang melding with butter‑cinnamon sweetness—all with minimal morning effort. These overnight sourdough discard cinnamon rolls are designed for that kind of magic. Mix and prep in the evening, let them rise slowly overnight, then bake first thing. Perfect for holidays, weekend brunch, or any cozy fall morning when you want something indulgent and comforting without all the rush.

Here’s everything you need: ingredients, step‑by‑step method, overnight tips, variations, pairing ideas, FAQs, and more—so your mornings can start with warm, soft, irresistible rolls.

Why Overnight Makes a Difference

• Gives flavor more time to develop from the discard and dough base.

• Slow rise yields deeper sour notes and richer, more complex texture.

• Dough is easier to roll and slice after cold rest overnight.

• Fresh baked aroma greets you first thing in the morning.

• Scheduling made easier: prep in evening, bake in morning.

Ingredients (Makes ~8‑10 rolls depending on size)

Dough Ingredients:

• 1 cup (≈240 g) sourdough discard (unfed, cold from fridge)

• 2 cups (≈240‑260 g) all‑purpose flour (plus extra 2‑3 Tbsp for adjustments)

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 tablespoons (≈85 g) cold unsalted butter, cubed

• ⅓ cup (≈80 ml) milk (preferably whole or a richer milk)

• 1 teaspoon vanilla extract

Filling Ingredients:

• ¼ cup (≈50 g) brown sugar (packed)

• 1 tablespoon ground cinnamon

• 2 tablespoons softened unsalted butter

Icing Ingredients:

• 2 oz (≈56 g) cream cheese, softened

• ¼ cup powdered sugar

• 1 tablespoon milk (or more to desired consistency)

• ½ teaspoon vanilla extract

Detailed Instructions

Evening Prep: Mix & Assemble

1. Prepare Dough Base
   In a large mixing bowl, whisk together 2 cups flour, sugar, baking powder, and salt. Cut in the cold butter cubes until mixture resembles coarse crumbs with some pea‑sized lumps of butter still visible.

2. Integrate Discard & Liquid
   Stir in sourdough discard, milk, and vanilla until just combined into a soft, slightly sticky dough. Add additional flour 1 tablespoon at a time if dough seems unmanageable—goal is workable, not fully dry.

3. Roll & Fill
   Lightly flour surface. Turn out dough and gently knead 2‑3 times to bring it together. Roll into rectangle ~10×14 inches. Spread softened butter evenly. Mix brown sugar + cinnamon; sprinkle across the buttered surface. Roll tightly from long side into log; pinch seam to seal.

4. Slice Rolls
   Slice log into 8‑10 even pieces using sharp knife or dental floss. Place pieces in a lightly greased baking dish snugly, leaving little space for rise.

5. Overnight Rise
   Cover the dish with plastic wrap or lid. Let rest in refrigerator overnight (8‑12 hours). The cold rise allows flavors to deepen and dough to firm, which aids in clean slices and proper texture.

Morning: Bake & Serve

1. Bring to Warmth
   Remove rolls from fridge about 30 minutes before baking. Let them sit at room temperature to warm slightly while you preheat oven.

2. Preheat Oven
   Preheat to 375°F (≈190°C). Position rack in middle. If your oven tends to bake hotter, use an oven thermometer or adjust accordingly.

3. Bake
   Bake rolls in preheated oven for about 20‑25 minutes, or until tops are golden brown and centers are cooked through. If edges brown too fast, cover loosely with foil for last 5 minutes.

4. Prepare Cream Cheese Icing
   While rolls bake, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust milk for a drizzleable consistency.

5. Glaze & Serve
   Remove cinnamon rolls from oven. Let cool for 2‑3 minutes. Drizzle the icing evenly. Serve warm for best gooey texture.

Overnight Do’s & Don’ts for Best Results

• Do use cold discard and cold dough for overnight rise to avoid overproofing.

• Don’t overadd flour; aim for soft texture. Extra flour may make rolls dry.

• Do grease your baking dish well or use parchment to prevent sticking.

• Don’t skip the 30‑minute warm‑up in morning; cold dough may bake unevenly.

• Do tent if browning too fast.

• Don’t expect tall, yeast‑bread style rise; texture will be more biscuit‑roll hybrid—soft and tender.

Flavor Variations & Twists

• Maple‑Pecan Rolls: Add chopped pecans to the filling, use maple syrup in icing.

• Apple‑Cinnamon Rolls: Finely dice apple (peeled), spread thinly in filling.

• Chocolate Swirl: Mix cocoa powder with sugar in part of filling or sprinkle mini chips.

• Pumpkin Spice: Add pumpkin puree to dough (reduce milk), include pumpkin pie spice in filling and icing.

• Orange Vanilla Glaze: Add orange zest and a bit of juice to icing for bright flavor.

Serving Suggestions & Pairings

• Pair with a strong coffee, chai, or cinnamon‑spiced latte.

• Fresh fruit—berries or roasted apple slices—brighten richness.

• Light whipped cream or yogurt contrast the sweet, rich rolls.

• A side of hash browns or breakfast sausage (if diet allows) rounds out brunch.

Storage & Reheating

• Night Before Bake Option: You can assemble and refrigerate; if desired, bake early morning.

• Leftovers: Store in airtight container at room temp for up to 1 day, or refrigerate up to 3 days. Warm in oven or microwave.

• Freezing: Slice unbaked rolls and freeze individually; bake from frozen, adding 5‑7 extra minutes. Freeze baked rolls too, but warm gently.

Frequently Asked Questions

What if my rolls come out dense?
Likely underbaked or over‑floured. Check center with a toothpick; adjust flour less, bake a little longer.

Will discard make the rolls taste sour?
They’ll have a gentle tang, not a sharp sour; sweetness and cinnamon balance it well.

Can I use non‑dairy ingredients?
Yes—use non‑dairy milk and vegan butter/cream cheese.

Is overnight rise necessary?
It enhances flavor and texture, but if pressed for time, you can skip and bake straight after assembling—the result differs slightly but still very tasty.

Will the rolls rise without yeast?
Baking powder gives rise; discard adds flavor but isn’t relied upon for leavening.

Nutrition Estimate (approx per roll with icing)

• Calories: ~320‑360

• Sugar: ~14‑18 g

• Fat: ~12‑14 g

• Protein: ~4‑5 g

• Carbs: ~35‑40 g

• Fiber: ~1‑2 g

• Saturated Fat: ~6‑7 g

Final Thoughts

Overnight sourdough discard cinnamon rolls are ideal when you want something warm and comforting first thing, but you don’t want the morning rush. Prep ahead, refrigerate, and bake in the morning for rich flavor, gooey centers, and that blissful smell in the air. Perfect for special mornings—holidays, guests, or just treating yourself.

Give this recipe a try, tweak with your favorite flavor add‑ins, and enjoy the magic of waking up to fresh baked with almost no morning fuss.