As the leaves turn and fall approaches, picture yourself in your kitchen, cup of coffee in your hand, savoring the warmth of a perfect fall morning. The only thing missing? These Overnight Sourdough Cinnamon Rolls with Pecans and Maple Syrup. In this post, I'll guide you through a simple recipe that lets you relish the flavors of the season and create memorable moments around the table.
As a make-ahead option for Thanksgiving breakfast, consider preparing these rolls a day ahead and refrigerating them overnight. When the morning arrives, simply pop them into the oven and serve an awesome breakfast with minimal effort.
If you enjoy pumpkin-flavored treats during the fall, I've got something for you too. Give these Sourdough Pumpkin Cinnamon Rolls with Pumpkin Spice a try for a delightful pumpkin twist on the classic sourdough cinnamon roll recipe.
Jump to:
- Ingredients
- How To Make (the Best) Sourdough Cinnamon Rolls With Pecans and Maple Syrup
- Substitutions
- Variations & Add-ins
- Tools You'll Need
- 💭Crucial Success Tips
- FAQ
- More Sourdough Recipes
- 📖Printable Recipe
- Easiest Sourdough Cinnamon Rolls With Pecans and Maple Syrup
- Baking Schedule
- How to Store Sourdough Cinnamon Rolls
- Pin It For Later
- End Notes
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Ingredients
I assure you, this is the easiest sourdough cinnamon roll recipe you'll find without sacrificing flavor, with a simple ingredient list. We'll mix everything in one step, whip up the filling in just two minutes with a spoon, and the icing? It's a straightforward mix of powdered sugar and milk, no need for cream cheese, heavy cream, or butter. And no long fermentation process is involved - 6 hours of bulk rise makes it possible to have these ready on the same day.
- active sourdough starter
When it comes to sourdough, having an active starter is key, but it doesn't have to be perfectly bubbly. Life can get busy, and that's okay; mature starters are forgiving. Sometimes, I use my starter straight from the fridge, and with a little patience, it works just fine.
Here's a handy tip: after you feed your starter, mark how high it is with an elastic band. This way, you can easily see how active it is. For this recipe, use a very active starter that's at least doubled in height, or even taller, even if it's starting to fall a bit
- all purpose flour (or bread flour)
Bread flour is often the choice for sweeter sourdough recipes because it has more gluten, which gives your dough strength and softness. But since it can be a bit pricier, I tend to save it for recipes where that extra fluffiness really counts.
However, when it comes to these homemade cinnamon rolls, I honestly can't tell much of the difference between using all-purpose flour and bread flour. So, if you're like me and want to save the bread flour for special occasions, go ahead and use all-purpose flour for this recipe.
You can also swap whole wheat flour for bread flour here, but remember that whole wheat flour (and whole grains in general) absorbs more liquid and is denser. So, instead of the usual 2 ¼ cups of flour, you might only need around 3 ¾ cups (just keep an eye on the texture to be sure).
One thing to keep in mind is that when you mix whole wheat flour with sourdough, the dough can have a stronger sour taste and may not rise as much. Just something to consider. In my experience, using a mix of half whole wheat and half bread flour strikes a good balance.
- water
The water temperature is crucial, especially in sourdough baking. If it's too cold, your dough might take longer to rise, and if it's too hot, it could harm the yeast. In this recipe, we're using warm water. This not only speeds up fermentation but also helps blend all the dough ingredients smoothly, given that it's an enriched dough.
You can use tap water, but make sure it's safe to drink and doesn't have a strong chlorine smell. If it does, it's better to opt for bottled or filtered water to avoid interfering with the natural yeast and bacteria.
- salt
Salt is a must for great bread. It's not just about flavor; it plays a vital role in your dough's structure. Salt strengthens the dough, captures those bubbles from fermentation, and gives you a fantastic rise and texture. Without it, your dough might turn gooey. Salt also helps control unwanted microorganisms, ensuring your bread tastes amazing.
I typically go for regular table salt, but in my area, high-quality sea salt without additives is easy to find. If that's not the case where you live, try to get your hands on some good-quality salt.
- maple syrup
As a European, I don't often use maple syrup, but I find it perfect for this recipe. It adds a lovely color and a genuine maple flavor to the dough. However, make sure to use pure maple syrup, not maple-flavored pancake syrup (trust me, I've tried that!).
For best results, use ingredients at room temperature. If your maple syrup has been in the fridge, let it sit on the counter for at least 10 minutes before adding it to the dough.
- egg
Adding an egg makes the rolls soft and less crumbly, making them easier to handle. If you don't have eggs, just skip it. Seriously, I had forgotten to add eggs to the dough mixture before and didn't figure it out until I had these ready to be eaten. They were completely fine and nobody noticed a difference.
- coconut oil
I know traditional cinnamon rolls call for unsalted butter, but using melted coconut oil is a game-changer in this recipe. I love using it in my sweet sourdough recipes because it does something unique to the texture – it makes the result incredibly soft without any coconut flavor. Check out the substitution notes if you'd like to use a different fat.
- ground cinnamon
You can adjust the amount of cinnamon you put in these easy sourdough cinnamon rolls to your liking. I tend to be generous with it because it brings out the flavor.
Now, some sourdough enthusiasts might mention that cinnamon can affect your starter and dough rising. However, in my experience, it hasn't been a problem. Unless you have exceptionally fresh and high-quality cinnamon, you can confidently use it in your sourdough recipes (including Cinnamon Raisin Sourdough Bagels)!
- butter
The important thing to note is that you'll need softened butter for the filling. Because we'll mix it by hand with sugar and cinnamon, it's crucial to let it soften on the counter for about 30 minutes before you start to prepare the filling.
- chopped pecans
You don't need anything fancy here; a standard bag of pecans from the grocery store will do the trick. Give them a rough chop with a knife, and they're good to go, ready to be sprinkled atop the filling.
See the recipe card for quantities.
How To Make (the Best) Sourdough Cinnamon Rolls With Pecans and Maple Syrup
I've added plenty of pictures to guide you through this cinnamon roll recipe, especially because shaping can feel a bit tricky if you've never done it before. You'll also find a baking schedule at the end of this post (sourdough recipes in general require a bit of planning ahead).
Combine all the dough ingredients in the bowl of a stand mixer, except for the flour. Turn the mixer to high speed to blend everything thoroughly. I typically use the dough hook attachment for this, but if you find it doesn't mix everything well enough, feel free to use a different attachment.
Add 2 ¼ cups of flour to the mix and begin stirring the dough at a low speed using the dough hook attachment until a sticky dough forms. After a few minutes, gradually add more flour. You'll know the dough is ready when it comes together into a ball and doesn't stick to the sides of the bowl anymore, which typically takes about 5 to 15 minutes.
You should be able to get a soft dough that's fairly easy to handle. If you're having a hard time shaping it into a ball, don't be afraid to use more flour.
Move the dough to a large bowl, cover it tightly (you can use plastic wrap, a plastic bag, aluminum foil, or just a lid), and let the dough rise at room temperature for approximately 6 hours. If you're in a hurry, you can speed up the sourdough process a bit by putting the bowl in a warm spot, but it's unlikely to be ready in less than 5 hours. You can also use a bowl of your stand mixer if you wish.
Once the dough has increased in size by at least 75%, the first rise is complete. You can even do this overnight if your kitchen isn't too warm (it works well in the winter, but not so much in the summer, when the rise time is shorter).
To make the filling, just mix softened butter (make sure it's at room temperature), sugar, and cinnamon in a small bowl. I usually use a regular spoon and a small bowl for this, but you can also use a hand mixer or even a stand mixer with a paddle attachment if you prefer.
Remove the dough from the bowl and place it on a clean surface.
Use a rolling pin to flatten the dough into a large rectangle.
Spread the filling evenly across the dough's surface. Then sprinkle chopped pecans over the filling.
Roll the dough in a log, starting from the long edge.
Divide the dough into 10 to 12 individual rolls using a bench scraper. For more uniform sizes, you can lightly mark the dough log before cutting it to gauge the thickness of each roll.
Arrange the rolls in a 10.25-inch cast iron skillet, leaving some space for them to expand during the second rise. You don't need parchment paper, but make sure to grease the skillet with butter or oil to prevent sticking.
Cover the rolls with a damp towel and let them rise for the second time, which should take about 1 to 3 hours. Placing them in a warm spot can help speed up the process.
After the rolls become nice and puffy after the second rise, place them straight into a preheated oven.
Bake the rolls at around 350°F (about 180°C) for 23 - 26 minutes. If your oven runs hot, you might want to reduce the temperature slightly to avoid over-baking. Aim for a lovely golden brown color, not a deep brown.
Quickly whip up THE ICING:
You'll need 1 cup of powdered sugar and 2 - 3 tablespoons of milk.
- In a bowl, sift the powdered sugar to remove lumps for smooth icing.
- Add 2 tablespoons of milk and stir. Adjust by adding more milk for a thinner icing or less for a thicker one.
- Keep stirring until the sugar dissolves and the icing becomes smooth and slightly thick.
- Once your cinnamon rolls are slightly cooled, drizzle the icing over them using a spoon or piping bag for your desired look.
Serve and enjoy!
Hint: to prevent the dough from sticking to the large bowl during the bulk fermentation, you can apply a thin layer of oil inside the bowl to get a lightly oiled bowl. The easiest thing to do that is to simply use a cooking spray.
Substitutions
- Maple Syrup - You can use honey, sugar, white sugar, brown sugar, dark brown sugar, or even coconut sugar instead. I'm often out of maple syrup (European, remember?), and I usually substitute it for honey when I don't have it on hand. If you prefer a less sweet dough, you can use less maple syrup as the recipe suggests. You can even use just a tablespoon or skip it entirely. Your dough will still be delicious, especially with all the sweetness in the filling. And if you make that change, keep everything else in the recipe the same.
- all purpose of bread flour - You can also substitute whole wheat flour for bread flour in this recipe, but keep in mind that whole wheat flour (and whole grains in general) is denser and more absorbent. So, instead of the usual 2 ¼ cups of flour, you might not need as much flour.
- Coconut oil - But if you're not into coconut oil, no problem. You can simply switch it out for avocado oil, which works great. If you don't have that, olive oil is another good option, followed by melted butter. Go with whatever you like best, just make sure you use some kind of fat, we don't want to forget that.
Variations & Add-ins
Since these rolls are so good as they are, I don't recommend changing a whole lot about this recipe. But there are a few options that shouldn't alter their taste too much:
- Light - use cream cheese instead of butter to make these a little lighter in calories.
- Raisins or Dried Fruits - Add a handful of raisins, chopped dried apricots, or cranberries to the filling for a fruity twist.
- Spices - Enhance the cinnamon flavor by adding a pinch of nutmeg or cardamom to the filling for a unique twist.
- Chocolate Chips: For a decadent touch, sprinkle chocolate chips or chunks over the filling before rolling up the dough.
Tools You'll Need
When it comes to measuring, a kitchen scale is best for precision, though measuring cups work too. Using a stand mixer saves time for mixing and kneading the dough.
For rolling out the dough, a rolling pin is helpful, but you can also stretch it by hand.
To bake the rolls, a 10.25-inch cast iron skillet (which you can get for less than 20$ on sale!) is ideal, but you can find more options in the FAQ below.
Lastly, use a bench scraper, sharp knife, or serrated knife for cutting the rolls without flattening them too much
💭Crucial Success Tips
- Has the first rise finished? The main signs to watch for are a noticeable increase in the dough's overall volume and the presence of some bubbles just beneath the surface. You can also check by gently poking the dough; it should flex and then gradually bounce back. If you'd like to learn more about sourdough proofing, you can find additional information here.
- DON'T roll out the dough on a floured surface - We want the dough to stick together when we're going to roll it, so skipping the flour is necessary to create a tight roll that won't separate later after we bake cinnamon rolls. Although quite a few recipes want you to make these on a floured work surface, I don't think that kind of advice is helpful.
- Spread the filling evenly - I personally find a large wooden spoon useful for this task, but a regular spoon will work just as well.
- DON'T mix chopped pecans into the filling in advance - I made this mistake once, and trust me, it didn't save any time. I had to work very slowly and patiently because the chopped pecans were prone to tearing up the dough with every move. I make mistakes so you don't have to 😉
- Allow your dough plenty of time for the second rise - while many recipes suggest a second rise of only 30 minutes to an hour, I've found that the dough rises even better if given more time. On some occasions, I've waited for 3 hours or longer, resulting in even fluffier and softer rolls. So, if you're not in a rush, let them have the extra time they need.
FAQ
Absolutely! I'd recommend using a medium-sized baking dish and arranging the rolls evenly, like placing 3 along the long edge and 4 or 5 along the short edge. Keep in mind that a baking dish heats up faster than a cast iron skillet, so you might want to reduce the baking time by a minute or two to prevent overcooking.
Certainly! If you prepare the dough late at night, you can shape and bake the rolls in the morning.
If you can't make them immediately, just place the rolls in the refrigerator and finish baking when it's convenient for you. You can leave them in the fridge for up to 3 days.
Some people opt for dental floss to cut the rolls, but avoid using strongly mint-flavored floss.
A very sharp knife works well for cutting too, and a serrated knife is even better.
A serrated knife is excellent for slicing through the soft, doughy texture of sourdough rolls without crushing or tearing them. Just remember to use a gentle sawing motion for clean and uniform slices.
If your sourdough cinnamon rolls aren't rising as they should, don't stress. It happens! Here's what to look out for:
Happy Starter: Make sure your sourdough starter is active and bubbly. It should double in size after feeding.
Time and Patience: Sourdough takes its time and rises significantly slower than doughs with commercial yeast. When you're making a sourdough version of anything, prepare to wait quite a while longer than you're used to. A great way to know if the dough is rising properly is to use a bowl with volume marks on the insides,
Room Temperature: Check your kitchen's temperature. If it's too chilly, the dough might be a bit sluggish.
Mix and Knead Well: Show your dough some love by kneading or mixing it thoroughly. Proper kneading helps it rise nicely.
Dough Consistency: Find the right balance between too-dry and too-wet dough. Extreme textures can affect the rise.
Rolling Technique: When shaping the rolls, roll them up tightly and place them seam-side down in the pan.
High Altitude: If you're baking at a high altitude, things might need a bit more time to rise.
More Sourdough Recipes
Looking for other recipes like this? Try these:
📖Printable Recipe
Easiest Sourdough Cinnamon Rolls With Pecans and Maple Syrup
Jump to VideoIngredients
For the dough:
- ¼ cup (about 60 grams) warm water
- ½ cup (about 100 grams) active sourdough starter
- 2 tablespoon (about 40 grams) maple syrup
- ¼ tablespoon (about 4 grams) salt
- 1 egg
- 1 tablespoon (about 14 grams) coconut oil
- ½ tablespoon (about 3 grams) ground cinnamon
- 2 ¼ cups (about 270 grams) all purpose flour (plus a little extra for adjusting the dough consistency)
For the filling:
- 2 ½ tablespoon (or ½ stick) softened about 35 grams unsalted butter
- ¼ cup (about 50 grams) sugar
- ½ tablespoon (about 3 grams) ground cinnamon
- 1 cup (about 100 grams) chopped pecans (or walnuts)
For the icing:
- 1 cup of powdered sugar
- 2 - 3 tablespoons of milk
Instructions
- Combine all the dough ingredients in the bowl of a stand mixer, except for the flour. Turn the mixer to high speed to blend everything thoroughly. I typically use the dough hook attachment for this, but if you find it doesn't mix everything well enough, feel free to use a different attachment.
- Add 2 ¼ cups of flour to the mix and begin stirring the dough at a low speed using the dough hook attachment until a sticky dough forms. After a few minutes, gradually add more flour. You'll know the dough is ready when it comes together into a ball and doesn't stick to the sides of the bowl anymore, which typically takes about 5 to 15 minutes.
- You should be able to get a soft dough that's fairly easy to handle. If you're having a hard time shaping it into a ball, don't be afraid to use more flour.
- Move the dough to a large bowl, cover it tightly (you can use plastic wrap, a plastic bag, aluminum foil, or just a lid), and let the dough rise at room temperature for approximately 6 hours. If you're in a hurry, you can speed up the sourdough process a bit by putting the bowl in a warm spot, but it's unlikely to be ready in less than 5 hours. You can also use a bowl of your stand mixer if you wish.
- Once the dough has increased in size by at least 75%, the first rise is complete. You can even do this overnight if your kitchen isn't too warm (it works well in the winter, but not so much in the summer, when the rise time is shorter).
- To make the filling, just mix together softened butter (make sure it's at room temperature), sugar, and cinnamon in a small bowl. I usually use a regular spoon and a small bowl for this, but you can also use a hand mixer or even a stand mixer with a paddle attachment if you prefer.
- Remove the dough from the bowl and place it on a clean surface. Use a rolling pin to flatten the dough into a large rectangle.
- Spread the filling evenly across the dough's surface. Then sprinkle chopped pecans over the filling.
- Roll the dough in a log, starting from the long edge.
- Divide the dough into 10 to 12 individual rolls using a bench scraper. For more uniform sizes, you can lightly mark the dough log before cutting it to gauge the thickness of each roll.
- Arrange the rolls in a 10.25-inch cast iron skillet, leaving some space for them to expand during the second rise. You don't need parchment paper, but make sure to grease the skillet with butter or oil to prevent sticking.
- Cover the rolls with a damp towel and let them rise for the second time, which should take about 1 to 3 hours. Placing them in a warm spot can help speed up the process.
- After the rolls become nice and puffy after the second rise, place them straight into a preheated oven.
- Bake the rolls at around 350°F (about 180°C) for 23 - 26 minutes. If your oven runs hot, you might want to reduce the temperature slightly to avoid over-baking. Aim for a lovely golden brown color, not a deep brown.
MAKE THE ICING: In a bowl, sift the powdered sugar to remove lumps for smooth icing.
- Add 2 tablespoons of milk and stir. Adjust by adding more milk for a thinner icing or less for a thicker one.
- Keep stirring until the sugar dissolves and the icing becomes smooth and slightly thick.
- Once your cinnamon rolls are slightly cooled, drizzle the icing over them using a spoon or piping bag for your desired look.
Video
Notes
Nutrition
Baking Schedule
A schedule that works for me most of the time goes like this:
8:00 AM - feed the starter
2:00 PM - mix the dough and prepare it for bulk rise
2:30 PM - bulk rise
8:30 PM - put it in the fridge (to pause it)
The next day:
*you can finish your rolls whenever you have time. I have time in the morning but if you have a job to go to, you can finish them after work.
8:00 AM - transfer the dough to the countertop (to let it warm a little)
09:00 AM (or whenever I have time that day) - roll out the dough, add the filling roll, cut, shape, and put in a cast iron skillet. Let them do a second rise.
11:30 AM - bake, serve and enjoy!
How to Store Sourdough Cinnamon Rolls
Once your freshly baked cinnamon rolls are out of the oven, give them some time to cool down completely. This helps keep them delicious and prevents sogginess.
After cooling, you've got a few options. If you plan to enjoy them on the same day, don't worry too much. Just leave them in the cast iron skillet on the counter, and folks can grab a roll throughout the day. That's what usually happens at our house!
If you intend to savor them in a day or two, store them in an airtight container. You can use parchment paper between layers to prevent sticking or use large ziplock bags.
For longer storage, like keeping them around for more than a couple of days, you can refrigerate them. This helps prevent any potential mold growth, but ensure they're sealed well to avoid drying out. They should stay fresh for at least 4 days in the fridge.
If you're thinking long-term (up to 3 months), freezing is your best bet. Place them on a baking sheet lined with parchment paper and freeze until they're solid. Once frozen, transfer them to a ziplock bag to save space.
When you're ready to enjoy your frozen cinnamon rolls, here's how to do it:
- Thawing: Take them out of the freezer and let them thaw at room temperature for a few hours or overnight.
- Microwave: For a quick warm-up, microwave each roll on the highest setting (around 900 W) for about 1 minute - this is by far the most convenient method if you ask me.
- Oven: Alternatively, you can freshen them up in the oven at a low temperature. Preheat your oven to about 350°F (175°C) and warm them for 10-15 minutes - I never do this so don't take my word for it, but the internet thinks that's the way to go about it 🙂
Pin It For Later
End Notes
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!
HAPPY BAKING!👩🏻🍳
Asia says
My mouth is watering! Cannot wait to try these!!
The Real Person!
You won't regret it! 🙂
Jeanie-Marie says
Wow. My mouth is watering to say the least! This recipe looks amazing and I love maple syrup. I have never tried it on a cinnamon roll before but boy oh boy does this look delightful! Thanks for the recipe!
The Real Person!
Right?! Maple syrup is so good on those! I don't understand why people usually don't at them this way =P
Jamie says
Wow, these look and sounds absolutely amazing! I really appreciate the thorough guide and baking schedule included. Love when I see those on recipes.
The Real Person!
I always spend so much time calculating when a recipe doesn't include some kind of guide on timing. Sourdough is great, but calculating when you need to feed the starter in order to have something baked at a certain time is not fun!
I'm glad you find that helpful!
Maddie L. says
These look delicious!
The Real Person!
Thank you!
Carol says
Oh yum, I absolutely love a good cinnamon roll. I will have to try this one! Thank you!
The Real Person!
They won't disappoint 😉
Martha says
I do not have a cast iron skillet want the next best? I do not have any cast iron, but I bet I have one soon 😊
Thank you for an easy recipe!!
The Real Person!
Hi Martha!
Any baking dish will work as long as it's large enough for the rolls. Meaning, it can be a 9- or 10-inch pan (that's oven safe). If you use smaller pan, they might be overcrowded, but still edible 😉 You can also use a 9- or 10-inch cake pan, pie dish or square baking pan!
(A cast iron pan is probably one of the most versatile items you can buy, and it's practically indestructible! So, I highly recommend it. :))
Melisa says
Only some of my rolls rose during the second rise. I let them on the counter all night? What did I maybe do wrong?
The Real Person!
Hi Melisa!
From what you wrote, I can't be sure what went wrong...maybe if you write a bit more about your process, I can help? Did you follow the recipe 100%