1-Evening Preparation: Making the Dough In the evening, combine 28 g (2 tbsp) melted unsalted butter with 160 g (2/3 cup) milk that’s been cooled slightly. Mix this with 1 large egg, 100 g (1/2 cup) bubbly, active sourdough starter, and 24 g (2 tbsp) granulated sugar in a bowl. Slowly add the milk mixture, then incorporate 300 g (2½ cups) all-purpose flour and 5 g (1 tsp) fine sea salt. Stir until a sticky dough forms, then cover with a damp towel and let it rest for 30 minutes. This step is key for developing the dough’s structure in your sourdough cinnamon rolls.

2-Kneading and Bulk Rise: Next, knead the dough using a dough hook on medium-low speed for 6-8 minutes until it’s soft and pulls away from the bowl; add a bit more flour if it feels too sticky. Once done, transfer the dough to a buttered bowl, cover with plastic wrap, and let it rise overnight at around 67-68°F for 8-12 hours until it doubles in size. If you like, perform a stretch and fold once during this rise to improve the dough’s volume and texture for your rich flavored sourdough cinnamon rolls. For more on sourdough basics, check out our guide on sourdough starters guide.

3-Morning Shaping and Filling: In the morning, lightly oil and flour your workspace, pat the dough into a rough rectangle, and let it rest for 10 minutes. Roll it out to a 16 x 12-inch rectangle. For the filling, you have options: mix 84 g (6 tbsp) softened unsalted butter with 100 g (1/2 cup) granulated sugar, 3 tsp ground cinnamon, and 1 level tbsp flour, then spread it on the dough leaving a 1/2-inch border. Alternatively, brush with 28 g (2 tbsp) melted unsalted butter and sprinkle the cinnamon-sugar-flour mixture. Roll the dough tightly from the long edge into a log, seam side down, and cut into eight 2-inch rolls using an oiled knife or bench scraper.

4-Second Rise and Baking: Place the rolls in a parchment-lined, greased 9-inch springform pan for a second rise, resting for 1-2 hours until puffy. Preheat your oven to 350°F and bake on the center rack for 30-40 minutes until lightly golden brown. Let them cool in the pan for 15 minutes, then move to a wire rack. While they bake or cool, prepare the glaze by beating 2 tbsp softened unsalted butter, 1/3 cup whipped cream cheese, and 1/4 to 1/2 cup sifted powdered sugar until smooth, thinning with 1-2 tbsp milk as needed. Serve warm with the glaze on top. Adaptations for dietary needs, like using non-dairy substitutes, can be made throughout these steps.