Master Crumb

Sourdough Cinnamon Rolls

Pillowy soft cinnamon rolls with sourdough tang. Overnight rise for convenience and incredible flavor.

Makes: 12 rolls

The first time I made these for a holiday breakfast, my sister asked what bakery they came from. That might be my proudest baking moment. The sourdough adds a subtle complexity that makes these different from—and I'd argue better than—any cinnamon roll I've had at a coffee shop.

Prepare them the night before for fresh-baked rolls in the morning. Waking up to the smell of cinnamon and warm dough is a weekend luxury that's surprisingly easy to achieve.

Instructions

  1. 1

    Make Dough

    Combine starter, milk, sugar, melted butter, and eggs. Add flour and salt. Mix until a soft dough forms. Knead 5-8 minutes until smooth.

  2. 2

    First Rise

    Cover and let rise at room temperature for 4-6 hours until doubled.

  3. 3

    Roll and Fill

    Roll dough into a 40x50cm rectangle. Spread soft butter evenly, leaving 1cm border at far edge. Mix brown sugar, cinnamon, and salt; sprinkle evenly over butter.

  4. 4

    Shape

    Roll tightly from long side. Pinch seam. Cut into 12 equal pieces. Place in greased 23x33cm baking pan, cut side up.

  5. 5

    Second Rise

    Cover tightly and refrigerate overnight (8-12 hours), or let rise at room temperature 1.5-2 hours.

  6. 6

    Bake

    If refrigerated, let sit at room temperature 1 hour. Preheat oven to 175°C (350°F). Bake 22-28 minutes until golden.

  7. 7

    Glaze

    While rolls bake, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.

Tips & Notes

  • For gooier rolls, slightly underbake—they continue cooking from residual heat.
  • Use dental floss to cut the roll log for clean slices.
  • Best served warm. Reheat in microwave 15-20 seconds.
  • Can freeze unbaked rolls; thaw overnight and bake in morning.
  • Add chopped pecans to filling for cinnamon pecan rolls.