easy sourdough cinnamon rolls

• Total Time: 14-16 hours (mostly inactive rising/chilling time)

• Active Time: 45 minutes

• Difficulty: Easy-Intermediate

• Course: Breakfast, Brunch, Dessert

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Part 1: The Ingredients

For the Overnight Levain (Sponge)

• 50g (about ¼ cup) active sourdough starter (100% hydration)

• 100g (about ¾ cup + 1 tbsp) all-purpose flour

• 100g (about ⅓ cup + 1 tbsp) lukewarm water

For the Dough

• All of the overnight levain

• 240g (1 cup) whole milk, lukewarm

• 1 large egg, room temperature

• 75g (⅓ cup) granulated sugar

• 500g (4 cups) all-purpose flour or bread flour, plus more for dusting

• 8g (1½ tsp) fine sea salt

• 113g (½ cup or 1 stick) unsalted butter, very soft

For the Cinnamon Filling

• 113g (½ cup or 1 stick) unsalted butter, very soft

• 200g (1 cup, packed) brown sugar, light or dark

• 2 tbsp ground cinnamon

• ¼ tsp ground nutmeg (optional, but recommended)

For the Cream Cheese Frosting

• 113g (½ cup or 1 stick) unsalted butter, softened

• 226g (8 oz) cream cheese, softened

• 240g (2 cups) powdered sugar

• 1 tsp vanilla extract

• 1-2 tbsp milk or cream (to thin, if needed)

• Pinch of salt

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Part 2: The Method

This recipe is best spread over two days. The long, cold fermentation in the fridge is what develops that signature sourdough tang and creates a more complex flavor.

Day 1: Building the Dough & First Rise

Step 1: Make the Levain (Evening, ~6:00 PM)

The night before you plan to bake, combine the 50g starter, 100g flour, and 100g water in a small bowl or jar. Mix until no dry bits remain. Cover loosely and let it sit at room temperature overnight (8-12 hours). It should be bubbly, active, and smell pleasantly sour in the morning.

Step 2: Mix the Dough (Morning, ~8:00 AM)

In the bowl of a stand mixer fitted with the dough hook, combine the overnight levain, lukewarm milk, egg, and sugar. Whisk by hand until the levain is mostly broken up and dispersed.

Add the flour and salt. Mix on low speed until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes (this is called an autolyse). This rest allows the flour to hydrate, making the dough easier to work with.

Step 3: Incorporate the Butter

With the mixer on medium-low speed, add the very soft butter one tablespoon at a time. Make sure each addition is mostly incorporated before adding the next. The dough will look a little greasy and may try to resist, but keep mixing. This will take about 5-7 minutes. Continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be very soft and slightly tacky, but should not be sticky wet.

Step 4: Bulk Fermentation

Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature (ideally 72-75°F) for about 4-5 hours. The dough should become noticeably puffier, though it may not double perfectly due to the enriched ingredients.

Day 1: Shaping & Cold Retard

Step 5: Roll Out the Dough (Afternoon, ~1:00 PM)

Turn the dough out onto a lightly floured surface. Gently deflate it and roll it into a large rectangle, about 12×18 inches. Don’t stress about the exact dimensions, just aim for a roughly ⅓-inch thickness.

Step 6: Add the Filling

In a small bowl, mix the soft butter, brown sugar, cinnamon, and nutmeg until it forms a smooth paste. Spread this mixture evenly over the entire surface of the dough, leaving a 1-inch border along one of the long edges (this will help the log seal).

Step 7: Roll and Cut

Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal. Using unflavored dental floss or a very sharp knife, gently cut the log into 12 even rolls (about 1.5 inches thick). Place the rolls in a generously buttered 9×13-inch baking dish or two 9-inch round pans.

Step 8: The Long, Cold Rise (The Secret Step!)

Cover the baking dish tightly with plastic wrap and place it in the refrigerator. Let the rolls rise slowly and cold for at least 12 hours, and up to 24 hours. This is where the magic happens. The cold environment develops the sourdough tang and makes the rolls incredibly tender.

Day 2: Baking & Enjoying

Step 9: The Final Rise (Morning, ~7:00 AM)

Remove the rolls from the refrigerator. They will have puffed up slightly. Place them in a warm, draft-free spot (like the turned-off oven with the light on) and let them finish their rise. This can take anywhere from 1.5 to 3 hours, depending on the temperature of your kitchen. They are ready when they are puffy, have filled out the pan, and feel soft and pillowy to the touch. When you jiggle the pan, they should wobble a bit.

Step 10: Bake

Preheat your oven to 375°F (190°C). Remove any plastic wrap. Bake the rolls for 25-30 minutes, or until they are golden brown on top and the internal temperature reaches at least 190°F (88°C). If the tops are browning too quickly, tent loosely with foil for the last 10 minutes.

Step 11: Make the Frosting

While the rolls bake, make the frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the powdered sugar, vanilla, and a pinch of salt. Beat until combined. If the frosting is too thick to spread, add milk one tablespoon at a time until it reaches your desired consistency.

Step 12: Frost and Serve

Let the rolls cool in the pan on a wire rack for about 10-15 minutes. This allows the filling to set slightly. Spread the cream cheese frosting generously over the warm rolls. The warmth will make the frosting slightly melty and irresistible.

Serve immediately and enjoy the fruits of your (mostly patient) labor!

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Part 3: Nutrition Information

Note: Nutritional information is an estimate and will vary based on the specific ingredients and brands used. This calculation is for one roll, including the frosting.