Looking for THE BEST soft sourdough cinnamon roll recipe from scratch? These easy, overnight rolls are it! Made with bubbly, active sourdough starter & tips shared for make-ahead options. Makes 8 rolls.
Sourdough cinnamon rolls: soft, feathery scrolls of luscious sweet dough filled with gooey swirls of warm cinnamon-sugar. Can you think of anything more cozy for breakfast besides a slice of toasted sourdough bread?!
I must confess however, I wasn’t always a fan. Traditional cinnamon rolls were too sweet for my taste and the heavy, sugary glaze was a bit much. And with all the recipes out there (and there are tons) I wondered: does the world really need another cinnamon roll recipe? Yes! It does, especially when it solves the problems most cinnamon rolls have.
Why My Recipe Works
- Softer, taller rolls. Baking in a 9-inch springform pan is my secret. The higher sides traps in more moisture, making the rolls light and luxurious, with a squishy high rise.
- Subtle tangy flavor. Bubbly, active sourdough starter naturally leavens the dough and lends a lovely taste that will make you weak in the knees!
- Rolls can be made in advance. I’m sharing my fool-proof methods to fit any baker’s schedule.
How To Make The Best Sourdough Cinnamon Rolls {Step-By-Step Recipe}
Before your begin: check out my Baker’s Schedule. You’ll have a better idea of when to start the dough and how to prep ahead.
Step 1: Mix The Dough
To Start: Make the dough in the evening. I suggest using a stand mixer (the dough is sticky). If you don’t have one, mixing and kneading can be done by hand. The goal is a soft, supply, buttery dough.
Step 2: Bulk Rise
Cover the bowl with lightly oiled plastic wrap. Let the dough rise overnight at a cool room temperature (68 F) until double in size. The dough will look domed, puffy and airy when it’s done rising.
How long will it take to rise? Temperature controls time. For example, my dough took ~12 hrs. @ 67 F. Your room temperature may differ from mine which will effect the rise time. This is normal. Watch the dough and not the clock!
Step 3: Roll the Dough
The following morning, lightly oil and flour your countertop. This is THE BEST tip by the way. The dough won’t stick! I use an all natural olive oil spray from Trader Joe’s. Works like a charm.
Ok, so now: remove the dough from the bowl. Gently pat into a rough rectangle and let rest to relax the gluten. It will be easier to roll out.
Lightly dust the dough and your rolling pin with flour. Roll the dough in a 16 x 12-ish rectangle. When first testing recipes, I never thought the above dimensions were that important. But it’s actually crucial: you’ll get ~8 rolls to fit a 9-inch springform pan.
Step 4: Make The Cinnamon-Sugar Filling
Melt 2 tbsp. of butter in a shallow pan or microwave; set aside. Combine the cinnamon, sugar and flour in a small separate bowl. Once the butter has cooled, brush the entire surface of the dough.
Sprinkle with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands. The texture will go from dry and sandy to almost wet-looking.
Step 5: Roll & Cut The Dough
Working with the long side, roll the dough into a log pressing down as you go. Take your time with this step. You want the log to be tight to the swirls stay in tact when baked. Once you get to the end, face the dough seam side down.
Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. I’ve found that gently “marking” the dough first ensures each piece is roughly the same size before cutting. I’m the worst at eyeballing this stuff.
Tip: If at any point the dough sticks (it tends to get warm from the heat of your hands), lightly oil or flour your finger tips and try working with it again.
Step 6: Second Rise
Place the rolls into a parchment-lined springform pan and let rest for about 1-2 hours, or until the dough puffs us.
Run out of time? After resting for 1 hour, cover the dough and chill in the fridge until ready to use. Before baking, give the rolls more time to plump up at room temperature. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and freeze (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Step 7: Bake The Cinnamon Rolls
Bake @ 350 F for 30-40 minutes, or until light golden brown. You can make the glaze while the rolls are in the oven. Once finished cool the cinnamon rolls in the pan for 15 minutes and then remove to a wire rack. The warm cinnamon will smell incredible!
Step 8: Make The Glaze
Combine softened butter, whipped cream cheese, and sifted powdered sugar in the stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. You could also skip the glaze and dust with powdered sugar instead!
Time To Eat!
Close your eyes and take a bite… the warm, caramelized cinnamon sugar is absolutely out-of-this-world! And all that fluffy dough? You won’t be able to eat just one! And if you like this recipe, be sure to try my other homemade breakfast favorites: sourdough pancakes, waffles, crêpes and scones.
Sample Baker’s Schedule
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
Alternatively, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this will prevent any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
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Soft & Gooey Sourdough Cinnamon Rolls
- Prep Time: 15 hours
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 rolls 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft, overnight sourdough cinnamon rolls are perfect for breakfast, brunch, or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filing, they are guaranteed to be a huge hit.
Ingredients
Sweet Dough
- 160 g (2/3 cup) milk, whole or 2%
- 28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
- 1 large egg
- 100 g (1/2 cup) bubbly, active sourdough starter
- 24 g (2 tbsp) granulated sugar
- 300 g (2½ cups) King Arthur all-purpose flour
- 5 g (1 tsp) fine sea salt
- cooking spray or oil, for coating
Cinnamon-Sugar Filling
- 28 g (2 tbsp) unsalted butter (see notes below for variation)
- 100 g (1/2 cup) granulated sugar
- 3 tsp. ground cinnamon
- 1 level tbsp. flour
Glaze
- 2 tbsp unsalted butter, softened
- ⅓ cup whipped cream cheese, room temperature
- ¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
- 1–2 tbsp milk
Notes, Tips & Variations
- For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.
- Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.
- Recent recipe update: to prevent the cinnamon sugar filling from leaking while the rolls bake, instead of using 28g (2 tbsp) of melted butter, combine 84 g (6 tbsp) softened butter with the rest of the cinnamon-sugar filling ingredients listed above.
Instructions
Baker’s Schedule
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
As an alternative, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this prevents any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Make the Dough
In the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using.
Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple and pull away from the sides of the bowl when ready. If it’s too sticky add a small bit of flour.
Bulk Rise
Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.
Stretch and Fold the Dough (optional step): about 30 minutes- 1 hr. into the bulk rise stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl (4 folds total). For video guidance, click here. This optional step will increase the overall volume of the rolls and aerate the dough.
Roll the Dough
In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.
Lightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-ish rectangle using a tape measure for accuracy. If the dough resists, let rest for 5-10 minutes and try again.
Make the Cinnamon-Sugar Filling
If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
If using the melted butter version: brush the entire surface of the dough, including the top, bottom and sides with 28 g (2 tbsp) melted butter. Use all of it. Combine the sugar, cinnamon and flour in a bowl. Sprinkle the mixture onto the dough leaving a 1/2-inch border around the edges. Smooth it out with your hands until it looks wet and sandy.
Shape & Cut the Dough
Starting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.
Cut the dough into 2-inch sections using a oiled knife or bench scraper. I lightly “mark” the dough first to make sure each piece is roughly the same size.
Second Rise
Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.
Bake the Cinnamon Rolls
Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.
Remove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
Make the Glaze
While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.
To serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These rolls are best enjoyed slightly warm on the same day they are baked.
Comments
Mary Lou says
I loved this recipe, mostly because it wasn’t too sweet! Please provide the nutritional information if it’s available.
This is the first time I’ve ever attempted to make cinnamon rolls and your recipe was amazing!
Thanks,
Mary Lou
Jen says
There are plenty of online nutritional calculators out there. You enter in the ingredients and measurements and voila. Easy to do yourself.
Mary Lou says
I made these cinnamon rolls and they were amazing! I will make them again.
Jenn says
Quick question…you refer to an active starter. Should it be fed or unfed? Some recipes call for starter that hasn’t been fed in at least 12 hours others call for starter that was newly fed in the last hour. Please explain. 😊
Emilie Raffa says
Hi Jenn! For this recipe, your starter should be fed. To clarify further: an active starter is a fed starter; does that make sense? With regards to the 12 hr. feed vs. newly fed starter you don’t have to worry about that here. Feed your starter, wait for it to become bubbly and active (could take anywhere between 2-12 hours) and then make the dough. Hope this helps.
Emily says
Loved these! I typically make yeast cinnamon buns but this was my first try at sourdough. Instructions were easy to follow and they turned out well! I subbed brown sugar for the white sugar in the filling and they turned out great. This will be a go-to!
Christina says
These were absolutely delicious! I followed the overnight method and they turned out great. I also used the variation with the softened butter. I added a tsp of vanilla and a pinch of salt to the glaze, and it was incredible. We will definitely be making these again.
Tracy says
Absolutely the best cinnamon rolls! The instructions and tips were perfect!
Lisa says
Emilie,
Your cinnamon roll dough is lovely. Chilling is key to handling it. I chose the over night refrigerator time and baked after a good 2 hr rise in the morning. So lusciously tender. Thank you for the perfect cin roll recipe for my sour dough starter.
Michelle says
Love this recipe! I made these dairy free because of my daughter’s allergy, even the cream cheese frosting, and it’s a total hit!
Serenity says
Hello. I don’t have a springform pan. Can I just use a 9×13? Thank you.
Emilie Raffa says
I haven’t tested it, but I believe that should work! 🥰
Heather Romero says
They taste delicious but I definitely did something wrong. Trying to figure out what. Should I have covered them for the final ride after rolling and cutting? They were very dry and crunchy. And they didn’t rise well…
Juls Hasbargen says
I made this recipe for the first time, I didn’t follow the instructions to the T, I’m more of a free spirit baker 🧑🍳 But they turned out AMAZING. I’ve made cinnamon rolls many times, but never with sourdough. This was fantastic and so rich in flavor!! Can’t wait to make it again and try different flavor combos!!!
Natalia says
Hi,
When you say “cut and shaped” rolls can go in the freezer, does shaped mean post that 1-2 hr rise or before that? Writing this recipe in down for next Christmas as these came out great last week!
Thank you,
Natalia
Teresa says
I made these twice in a week— the version with 8tbs of butter. They were incredible, and so much easier to make than I thought they would be! Thank you for sharing this recipe.
Amy says
Fantastic recipe! Used all the “extra butter” modifications, also as another commenter noted I used half a standard block of cream cheese (rather than whipped cream cheese) for the icing. I used no stand mixer, just a dough whisk initially and then my hands, and only let the dough rest approx. 20 minutes before kneading as I was running out the door. Let it rise overnight (12+ hours), dough didn’t appear quite doubled in the morning but the texture was perfect and so easy to work with! Rolled it out with an Owala water bottle (I don’t have a rolling pin) and cut the log using my bench scraper, the rolls appear a little squished at first but puffed up beautifully while resting, and were absolutely perfectly risen in the oven!
I can’t get over how well this came together despite not having all the “equipment” needed. So delicious as well. This is the only cinnamon roll recipe I will ever need.
Bridget says
Digging in to a fresh batch now, and froze the other half of my doubled recipe. Made the cinnamon filling with date paste, maple syrup and a splash of molasses for more natural sweetness. Gave plenty of time for them to rise in the pan as I tend to get very little oven spring from my SD goods. They’re good!
One tip for rolling the soft dough into spirals – cut strips when it’s still flat and then roll up each strip. Mine would have been hopelessly squished if I rolled a log and tried to cut it.
Sandra B. says
I decided to get a sourdough starter over the holidays since I had the time off to do some baking and dive into making bread for the first time! Thank you for all your tips and help in this new adventure! I made the sourdough cinnamon rolls this morning (I started the process last night) and followed your directions. They were FABULOUS!
I also recently purchased your book. I can’t wait to try some of your sourdough recipes! Thank you!
Natalie says
These were so good and didn’t leave us feeling heavy after!
Jessica S. says
Made for Christmas morning today and it’s a keeper! Made the full butter version. I fed the starter early morning on Christmas Eve and did the first rise later that day. Rolled them out that night then refrigerated overnight. Took thrm out of the fridge early Christmas morning and baked about 2 hours later and they still puffed up nicely!
Juanita Renton says
So I have made these fresh and they are amazing I made the freeze ahead for Christmas and they taste fine but don’t rise and looked bad next time I would let them rise and bake then freeze totally disappointing
Jocelyn Boulanger says
Same results for me too. I will definitely try again a different way!
Angela says
Oh my gosh, these are the most delicious thing I’ve ever tasted. They did everything they were supposed to. I did substitute the milk in the dough for buttermilk. Thankyou for this great recipe and the instructions making it easy for me to follow. They have not long come out of the oven and they are already being devoured!
Mariam says
Happy Holidays Emilie,
Always a hit, cinnamon rolls. Did well with sprinkled icing sugar
Kayla Colvin says
This is my new go-to! The full butter version is incredible!
I am freezing a batch tonight, so excited to see how that turns out. Great recipe, thank you!!
Custard says
Great recipe! I used it as the basis for fasting (vegan) cinnamon rolls and it turned out perfectly. I made a simplified bread and substituted avocado butter for the filling and… just amazing. So thanks!
Bree says
I have a question. I am so excited to make these cinammon rolls for Christmas morning and have my starter ready to go! Thank you for the clear and consise directions to make the starter. What are your thoughts on using bread flour rather than all purpose flour with this cinammon roll recipe? In my mother’s “regular” cinnamon roll recipe that I have been making for over 25 years, I use bread flour. I am excited to try something new… put shhhhh don’t tell my mom.
Anna says
I made the full butter overnight version of this and I wish I’d used bread flour- the dough was almost too tender once baked (although it was a dream to handle and roll, so no problem there. I think it would stand up to all the butter a little better. Still tasty, regardless.
Madison says
this is my second recipe I have tried from your website, and I am in love!! I used your soft sourdough sandwich bread recipe last week and it’s now going to be my go-to, and I think the cinnamon rolls have claimed that title as well! I used the modification you suggested of increasing the butter and flour in the dough and used the softened butter mixed with the other filling ingredients. thank you thank you thank you!
Jennifer says
I am currently halfway through the process. My dough rested for 8+ hours but didn’t rise much. It wasn’t sticky and was easy to work with, but didn’t have the stretch I usually get from sourdough while it’s proofing. It was more puffy and loose, challenging to get a tight roll, and I had to handle the cinnamon rolls very carefully to keep them from falling apart.
Fingers crossed that they will rise when I pull them out of the fridge in the morning… I’m terribly nervous that I’m going to have underbaked lumps of wet dough. 😅
Amber L McKee says
The rolls turned out amazing , i threw some cooked apples on top and used the filling that a scraped out the bowl with a little bit of sugar to cook down the apples 3/4th of a way. let those cool while finish proofing , they turned out absolutely delicious!!!
Pam says
I love this recipe!
Amber says
I did the full send butter recipe, and it was not a hit. Just too dense.
Brooke says
The taste of the recipe was great, but my cinnamon rolls did not rise for a second time, and did not fluff in the oven. I’m sure it’s user error (new to baking over here). My bulk rise did double in size, so I thought I was good to go. I did knead by hand, so maybe I over kneaded? I also used bobs red mill (not the gluten free, regular all purpose flour). Does the flour brand really make a difference, and could it be something other than the Kneading? Really wanting to try this again!
Jenifer Davis says
I just made these today.I did not do an overnight. They came out beautiful tall mountains and perfect. Wish I could share a picture. I also used some for dumplings. They were fantastic!
Melanie Lundell says
I love this recipe and have made it a few times with the different variations. Yesterday, I didn’t plan well and needed to refrigerate overnight before baking. So after rolling, cutting, and a 90 min rest- I covered with Saran and popped the pan in fridge. Today the bottom of the pan has 1/4 inch of sugary water in it? Has this ever happened to you and should I bake as normal? Thanks!
Naomi says
I love this recipe! I have made it so many times and they always turn out great! I’m just wondering if it can be doubled, tripled or quadrupled to feed a crowd, or would it be better to make separate batches?
Stephen Roberts says
Absolutely incredible recipe! I’ve made these several times now and have had multiple people tell me they’re the best cinnamon rolls they have EVER had! I do have some tips/recommendations:
1. Use the extra butter/flour variation.
2. Proofing overnight requires the right temp — too warm and it’ll rise too much. I refrigerate the dough after the stretch-and-fold until bedtime, then put it somewhere that’s 67-69 overnight.
3. Refrigerating again in the morning makes it easier to shape. I don’t use a rolling pin, but I have a lot of experience with sourdough bread and pizza dough.
4. Add a dash of salt to the cream cheese icing to bring out the flavor, and some vanilla as well. Seriously, don’t forget the salt. Huge difference!
5. Make extra cream cheese icing and add a layer along with the cinnamon sugar. I spread the icing first then top with the sugar. The gooey texture and flavor is absolutely incredible!
6. I use a couple of well-seasoned cast iron pans coated in butter which works really well, for me at least.
Nicole says
Stephen,
These sounds like excellent revisions! I’m totally taking this route.
Thank you so much for sharing! Happy Holidays!
Vee Dench says
I am hooked on your recipe. I never thought I could produce the required results but they turned out very well. I used the extra butter option. Thank you for a very informative and helpful site!
I used a starter I created following your recipe and Mathilda is flourishing after just two weeks.
Grace says
Can you do this without a stand mixer?
Christine K. says
I use my bread machine to mix yeast doughs, and it always works. You could also mix the dough by hand.
Brad says
I made these for some friends that visited us earlier this month here in Montana. They were the most delicious sour dough cinnamon rolls I’ve ever made. Thank you for sharing.
Alicja says
I should have added more four in the evening but I didn’t think about it. Can I add flour in the morning as the dough looks too sticky almost runny?
Megan H says
Truly the greatest cinnamon roll I have ever had!!!
Karen says
Hi, due to allergy – can I skip the egg for this recipe or use something else instead?
Em says
I used a flax “egg” instead and they turned out great! 1 tbsp ground flaxseed + 1.5 tbsp water, mix it up/let it sit a few mins til it’s gooey.
Amy Fairchild says
I made a double recipe of these rolls with the increased butter and flour, plus extra sugar. They have a luxurious dough with pull apart layers that are super pillowy. I think I needed more cinnamon sugar filling to offset the tart flavor. They proofed over night in the fridge after 6 hours on the counter. The bowl was bursting through the plastic wrap in the morning. One negative, they are quite sour.
RollsRoyce says
This would be because of your starter, not the recipe.
Janelle Dryer says
Any nutrition facts for sour dough cinnamon rolls?
Rachel Hodge says
I increased the butter and flour as recommended in the notes and ended up with a thicker dough that wasn’t able to be stretched. I ended up adding more milk to loosen up the texture.
Brad Koehn says
How long approximately would bulk fermentation take at 72 degrees? Is overnight too long? I tried this but they came out pretty dense. I did about 8.5 hr overnight ferment. It was double in size. Shaped and rose 1:15 and baked. They taste great but not super fluffy. What could it be? My starter seems quite strong and was at peak.
Eunice says
Love this, just made a batch today. I added the glaze but next time I think I will skip on it and sprinkle with powdered sugar. Thanks for the greaaat recipe!
Morgan says
Hi! I make this recipe frequently and it’s perfect. They’re my family’s favorite. Do you have any advice on freezing? I’ve attempted to freeze batches and utilize them the next weekend but each time I try they dont rise. Should I pre-rise the rolls then freeze? Any pointers welcome!
Mari says
Loving this recipe. Can I let the dough rest overnight for 12 hours rather than on the counter? I am in S Fl so the climate is very warm
Swee Yan Loke says
Hi,
Thank you for the recipe! Question, why is the top of cinnamon rolls not turning to golden brown after baking? I followed 350F, 45min….
Please advise. Thanks.
Michaela says
Yummmm. This is my go to cinnamon roll recipe! I always add the extra butter 👹 I also add vanilla soaked raisins & toasted pecans and use brown sugar for the filling. A little splash of heavy cream on the top before baking and *chef’s kiss* 🤌🏻
Tracey says
Amazing taste and results, thank you!!
Kylee Ruell says
If I want to put the dough in the fridge – can I place it in the fridge after transferring to medium sized bowl and letting it rest for 1 hour?