Farmhouse Sourdough Cinnamon Rolls with Old-Fashioned Glaze

Rustic charm meets melt-in-your-mouth softness—these farmhouse-style sourdough cinnamon rolls are a cozy kitchen staple.

🍂 A Taste of Home: Rustic Sourdough Baking at Its Best

If you’ve ever dreamed of slow mornings in a warm farmhouse kitchen, the scent of cinnamon sugar wafting through the air, and a cast iron skillet fresh from the oven—this is the recipe for you.

These Farmhouse Sourdough Cinnamon Rolls are comfort food in its most nostalgic form: thick, soft, and golden rolls baked in a cast iron skillet and generously topped with an old-fashioned vanilla glaze that seeps into every swirl.

Naturally leavened with a bubbly sourdough starter and slow-fermented for rich depth of flavor, these cinnamon rolls are everything you love about rustic baking—timeless, hearty, and absolutely unforgettable.

🤎 Why You’ll Love These Rustic Sourdough Cinnamon Rolls

• ✅ Sourdough-leavened (no commercial yeast!)

• ✅ Baked in a cast iron skillet for a classic farmhouse finish

• ✅ Naturally sweetened filling with cinnamon, brown sugar & butter

• ✅ Topped with an old-fashioned vanilla glaze—simple & nostalgic

• ✅ Ideal for weekend baking, brunch, or holiday mornings

• ✅ Flexible overnight option for busy schedules

🧾 Ingredients

Dough:

• 1 cup active sourdough starter (fed 4–8 hours prior)

• ¾ cup warm whole milk (or plant-based alternative)

• ¼ cup granulated sugar

• 1 large egg

• ½ cup unsalted butter, softened

• 1 teaspoon salt

• 3¾ to 4¼ cups all-purpose or bread flour

• 1 teaspoon vanilla extract

Filling:

• ½ cup packed brown sugar

• 2 tablespoons granulated sugar (optional for extra caramelization)

• 1½ tablespoons ground cinnamon

• ¼ cup softened butter

• Optional: pinch of nutmeg or cloves

Old-Fashioned Glaze:

• 1 cup powdered sugar

• 1½ tablespoons milk or cream

• 1 teaspoon vanilla extract

• Pinch of salt

🥄 Tools You’ll Need

• Cast iron skillet (10–12 inches)

• Mixing bowls

• Dough scraper or knife

• Rolling pin

• Kitchen towel or plastic wrap

• Whisk for glaze

🍞 Step-by-Step Instructions

🕒 Step 1: Mix the Dough

In a large mixing bowl, combine the sourdough starter, warm milk, sugar, egg, softened butter, and vanilla. Whisk or stir until mostly smooth.

Gradually add the flour and salt, mixing until a shaggy dough forms. Knead by hand or with a stand mixer for 8–10 minutes until the dough is soft, smooth, and slightly tacky.

💡 Farmhouse Tip: If using rustic stone-ground flour, allow an extra 10–15 minutes for hydration during kneading.

⏲️ Step 2: Bulk Fermentation (First Rise)

Cover the dough with a damp cloth and let it rest at room temperature for 4–6 hours, or until doubled in size.

You can also refrigerate overnight after this rise to deepen the flavor and make shaping easier the next day.

🍥 Step 3: Shape and Fill

On a lightly floured surface, roll out the dough into a large rectangle (about 12×16 inches).

Spread the softened butter evenly over the dough. Mix together the brown sugar, cinnamon, and spices. Sprinkle generously across the buttered surface.

Roll the dough tightly from the long side and cut into 8–10 even pieces.

🍳 Step 4: Arrange in Cast Iron Skillet

Grease your cast iron skillet generously with butter or oil. Arrange the rolls spiral-side-up with a little space between each for rising.

Cover and let rise at room temperature for 2–3 hours, or until the rolls are puffy and nearly touching.

🔥 Step 5: Bake

Preheat your oven to 375°F (190°C).

Bake the rolls uncovered for 25–30 minutes, or until golden brown and firm to the touch. The edges should be crisp and caramelized, and the centers soft but cooked through.

⏳ Check at 22 minutes and cover loosely with foil if browning too fast.

🍶 Step 6: Glaze While Warm

In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth and pourable.

While the rolls are still warm, spoon the glaze generously over the top. Let it soak into the swirls for ultimate old-fashioned goodness.

🏠 Why We Bake in Cast Iron

Baking these rolls in a cast iron skillet gives them an authentic farmhouse crust—the bottom gets crisp and caramelized, while the inside stays soft and fluffy. Plus, it holds heat evenly and looks gorgeous served straight from the oven to the table.

🧺 It’s rustic, practical, and timeless—just like this recipe.

🍂 Optional Additions for Seasonal Flair

• Chopped walnuts or pecans in the filling

• A dash of maple extract in the glaze

• Swap brown sugar for maple sugar or coconut sugar

• Add finely diced apples for apple cinnamon rolls

• Finish with a sprinkle of cinnamon sugar on top before baking

❓ FAQ: Farmhouse Sourdough Cinnamon Rolls

Can I use sourdough discard instead of active starter?

For best rise and texture, use active starter. Discard won’t lift the dough without added yeast.

How do I make them ahead?

After shaping, refrigerate the rolls overnight. Let them sit at room temp for 45–60 minutes before baking the next morning.

What if I don’t have a cast iron skillet?

You can bake these in a 9×13-inch glass or ceramic dish. The texture may differ slightly, but the flavor will still shine.

Can I freeze these rolls?

Yes! After baking and cooling, freeze in an airtight container. Reheat and glaze before serving for best results.

Is the glaze optional?

Absolutely. For a more rustic feel, you can dust them with powdered sugar or drizzle with honey instead.