Yield: 8 rolls
Total Time: ~15 hours (overnight ferment)
Best for: Breakfast, brunch, holidays

These soft and fluffy sourdough cinnamon rolls are made with a lightly sweet enriched dough and a gooey cinnamon filling that stays inside the rolls while baking. Slow overnight fermentation gives them incredible flavor and texture without being overly sweet.

Ingredients

Sweet Dough

• 160 g milk (⅔ cup), warm

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

• 1 large egg, room temperature

• 100 g active sourdough starter

• 24 g sugar (2 tbsp)

• 300 g all-purpose flour

• 5 g fine sea salt (1 tsp)

Cinnamon Filling

• 84 g softened butter (6 tbsp)

• 100 g sugar (½ cup)

• 3 tsp ground cinnamon

• 1 tbsp flour

Cream Cheese Glaze

• 2 tbsp butter, softened

• ⅓ cup whipped cream cheese

• ¼–½ cup powdered sugar

• 1–2 tbsp milk

Instructions

1. Make the Dough (Evening)

Mix milk and melted butter; let cool slightly.
In a bowl, combine egg, sourdough starter, and sugar. Add milk mixture, then flour and salt. Mix until a sticky dough forms. Cover and rest 30 minutes.

2. Knead

Knead with a dough hook on low speed for 6–8 minutes until soft, smooth, and slightly tacky. Add a little flour only if needed.

3. Bulk Fermentation (Overnight)

Transfer dough to a buttered bowl. Cover and let rise 8–12 hours at cool room temperature until doubled.

(Optional but helpful): Do 1 stretch-and-fold about 30–60 minutes into the rise to improve structure.

4. Roll the Dough (Morning)

Line a 9-inch round pan with parchment.
Gently shape dough into a rectangle and rest 10 minutes. Roll into a 16 × 12 inch rectangle.

5. Add Filling

Mix softened butter, sugar, cinnamon, and flour. Spread evenly over dough, leaving a small border.

6. Shape & Cut

Roll tightly from the long side into a log. Cut into 8 equal rolls and place in the pan.

7. Second Rise (important step)

Cover and rest 1–2 hours, until puffy and touching.

8. Bake

Bake at 350°F (175°C) for 30–35 minutes, until lightly golden.

Cool in the pan for 15 minutes.

9. Make the Glaze

Beat butter, cream cheese, powdered sugar, and milk until smooth.
Spread over warm rolls and serve.

Helpful Baking Tips

• Dough should feel soft, not dry

• Cool milk + butter before mixing to avoid sticky dough

• Softened butter filling prevents leaking

• Rolls should look puffy before baking

• Best eaten warm, same day

FAQs

Can I make these sweeter?
Yes — add more glaze or increase sugar slightly.

Can I chill the rolls before baking?
Yes. After shaping, refrigerate overnight, then proof at room temp before baking.

What starter should I use?
Active, bubbly starter for best rise.

Can I freeze them?
Yes — freeze after shaping. Thaw overnight, then bake.

How do I store leftovers?
Cover and keep at room temperature 1 day or refrigerate up to 3 days.