Sourdough Cinnamon Rolls

These Sourdough Cinnamon Rolls are soft, fluffy, and perfectly gooey. The dough rests overnight, so your morning is simple. Roll, slice, bake, frost. Beginner friendly. Bakery level.

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Why You'll Love Them

• Overnight timeline that fits real life
• Tangy sourdough flavor that balances the sweetness
• Soft centers and tender layers
• Simple steps and pantry ingredients
• Easy to customize for holidays or flavors

Timeline At A Glance

• Morning feed: activate starter
• Evening: mix, short kneads, overnight rest
• Morning: roll, fill, slice, rise, bake
• Frost and serve warm

What You Need

Starter Feed

• ¼ cup unfed sourdough starter
• 1 cup all purpose flour
• 1 cup filtered water

Dough

• 1⅓ cups whole milk
• ½ cup unsalted butter, melted
• 200 g active sourdough starter
• 2 large eggs
• ¼ cup sugar
• 620 g bread flour
• 2 teaspoon sea salt

Filling

• 5 tablespoon unsalted butter, melted
• 1½ cups brown sugar
• ½ cup granulated sugar
• 5 tablespoon ground cinnamon
• 1 tablespoon flour
• Pinch sea salt

Vanilla Buttercream

• ½ cup butter, melted and cooled
• 4 to 5 cups powdered sugar
• 4 to 5 tablespoon milk
• 2 teaspoon vanilla extract

Step By Step, Short And Clear

1) Activate Starter

Mix unfed starter, flour, and water to thick pancake batter.
Cool water slows activation. Lukewarm water speeds it up.
Use when doubled and bubbly.

2) Make Dough

Stir melted butter into cold milk to cool it.
In a bowl, whisk eggs, sugar, active starter.
Stir in cooled milk butter.
Fold in flour and salt until a shaggy dough forms.
Cover 35 minutes.

3) Knead And Rest

Knead 6 minutes on low or by hand until smooth and soft.
Rest 45 minutes.
Do one quick stretch and fold.
Cover and leave at room temp overnight. Dough should double.

4) Fill And Shape

Butter and flour a glass or ceramic baking dish.
Roll dough to a large rectangle.
Spread melted butter. Sprinkle cinnamon sugars. Dust flour and a pinch of salt.
Roll into a tight log. Slice 10 to 12 rolls.

5) Rise And Bake

Arrange in prepared pan. Cover 2 to 3 hours to puff.
Bake 350°F for 45 to 50 minutes until golden.
Drizzle any pan syrup back over rolls. Rest 10 minutes.

6) Frost

Whisk butter, powdered sugar, milk, and vanilla to a spreadable icing.
Frost warm rolls.

Pro Tips For Perfect Rolls

• Avoid parchment under the rolls. Butter and flour the pan instead.
• If kitchen is cool, proof in an unheated oven with the light on.
• A little flour in the filling prevents runny bottoms.
• Slice with unflavored dental floss for clean spirals.
• Wait a few minutes before frosting so it melts just enough.

Easy Variations

• Pumpkin spice: add 1 cup pumpkin puree to the filling
• Nutella: mix in 1 cup and drizzle more on top
• Blueberry: add 1 cup pie filling and 1 cup fresh berries
• Apple pie: chopped apples plus pie filling in the swirl
• Chocolate espresso: add cocoa and instant espresso to the filling

Storage And Freezing

• Room temperature 2 to 3 days in an airtight container
• Refrigerate up to 5 days, quick microwave reheat
• Freeze unbaked after slicing on a tray, bag when solid. Thaw, rise, bake.
• Freeze baked rolls wrapped tight. Thaw and reheat, then frost.

FAQ

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