Ingredients

Scale

For the Dough:

1 cup active sourdough starter (fed within 4–6 hours)
¾ cup warm milk (dairy or plant-based)
1 large egg
¼ cup granulated sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon salt
3¾ to 4¼ cups all-purpose flour

For the Cinnamon Filling:

½ cup packed brown sugar
1½ tablespoons ground cinnamon
¼ cup unsalted butter, softened

For the Glaze:

¾ cup powdered sugar
1½ tablespoons milk (or cream)
½ teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Mix the Dough

In a large bowl, whisk together sourdough starter, warm milk, egg, sugar, butter, and vanilla. Slowly stir in flour and salt until a soft dough forms. Knead for 5–8 minutes until smooth and elastic.

Tip: Add flour 1 tablespoon at a time if the dough is too sticky; add a splash of milk if too dry.

Step 2: First Rise (Bulk Fermentation)

Cover dough and let rise at room temperature for 4–6 hours, until nearly doubled in size.

Make-Ahead Option: Cover and refrigerate overnight after this step.

Step 3: Roll, Fill, and Shape

On a floured surface, roll dough into a 12×16 inch rectangle. Spread softened butter across dough. Mix brown sugar and cinnamon, and sprinkle evenly. Roll tightly into a log and slice into 9 even pieces. Place in a greased or parchment-lined 9×9” or 9×13” pan.

Step 4: Final Proof

Cover and let the rolls rise again for 1–2 hours until puffy and nearly doubled.

Tip: Place in a warm oven with the light on for a quicker rise.

Step 5: Bake

Preheat oven to 375°F (190°C). Bake for 22–28 minutes, until golden and set. Tent with foil if browning too quickly.

Step 6: Glaze and Serve

Whisk together powdered sugar, milk, vanilla, and salt. Drizzle over warm rolls and enjoy!

Notes

Add chopped nuts or fruit before rolling for extra texture and flavor.
Substitute with a cream cheese glaze or citrus zest for variation.
Rolls can be frozen before final proof or after baking for future enjoyment.
Reheat leftovers in the microwave for 15 seconds or oven at 300°F for 5–8 minutes.

Author: Natalie
Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 roll
Calories: 280
Sugar: 16g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg

Keywords: sourdough cinnamon rolls, beginner sourdough recipe, homemade breakfast rolls, sweet sourdough baking, no yeast cinnamon rolls