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Freshly baked sourdough cinnamon rolls with a creamy glaze on a wooden table.
Alyssa

Sourdough Cinnamon Rolls

Learn how to make overnight Sourdough Cinnamon Rolls with minimal effort. No need for a stand mixer or a second rise, they bake up fluffy and delicious!
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 rolls
Course: Breakfast, Desserts
Cuisine: American
Calories: 334
Ingredients Method Notes

Ingredients
  

  • 8 tablespoons butter (cold)
  • 2.5 cups all-purpose flour
  • 1/3 cup sourdough starter discard
  • 1 cup buttermilk
  • 1 tablespoon honey
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons butter (melted)
  • 1 tablespoon butter (melted)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Method
 

  1. Grate the cold butter into a mixing bowl, add the flour, and cut the butter into the flour. Add sourdough starter, buttermilk, honey, and salt. Mix and let rest for 10-12 hours.
  2. Mix brown sugar and cinnamon in a bowl, and glaze ingredients in another bowl. Preheat oven to 375°F (190°C) and butter a skillet.
  3. Mix baking powder and baking soda in a bowl and sprinkle on top of the dough, mixing it in.
  4. Flour the work surface, roll the dough into a rectangle.
  5. Coat the top with melted butter, sprinkle with cinnamon-sugar, roll into a log and cut into pieces.
  6. Bake for 35-40 minutes until golden brown. Glaze while hot.

Notes

Adjustments may be needed for warmer months.