Best Sourdough Cinnamon Rolls, With a Sweet Vanilla Glaze

Ever since I was a kid, I have loved the smell and taste of fresh-baked cinnamon rolls. My mom used to make them on some Saturdays, and nothing got me busting out of my bedroom faster than the smell of those rolls coming from the kitchen! Now that I bake from scratch with my sourdough starter, I came up with the best sourdough cinnamon rolls you could ask for, and a sweet vanilla glaze to top it off! Learn how to make these no-knead melt in your mouth rolls, below!

Ingredients

For the Sourdough Dough

• Sourdough starter: Must be fed and active. Learn how to make a sourdough starter here.
• Salt: I use fine sea salt.
• Water: I use filtered water at room temperature.
• Honey or Pure Maple Syrup: Use either one, they taste almost identical, but if I had to pick I would choose the maple syrup.
• All-purpose flour: I use King Arthur’s all-purpose flour.
• Liquid coconut oil: I use liquid coconut oil, but you can use your neutral oil of choice.

For the Cinnamon Filling

• Salted butter: Softened.
• Packed brown sugar: I use light brown sugar.
• Salt: I use fine sea salt.
• Ground cinnamon: I use organic ground cinnamon.

For the Sweet Vanilla Glaze

• Powdered sugar: This is also called confectioner’s sugar.
• Salted butter: Melted.
• Vanilla extract: I use this organic vanilla extract.
• Salt: I use fine sea salt.
• Hot water: Not boiling.

Directions

For the Sourdough Dough

In a large bowl, stir the water, sourdough starter, salt, liquid coconut oil, and pure maple syrup or honey together. Add the flour, and stir to combine (you’ll likely need to use your hands).

Note: If the dough is too dry to absorb all of the flour, feel free to add more water 1 tbsp. at a time, working everything together until no dry flour remains.

Optional: About 30 minutes later, stretch the dough from the sides and fold it into the center. This incorporates more air into the dough for fluffier cinnamon rolls.

Cover the bowl with wrap or a tea towel, and allow to rise at room temperature overnight (8-14 hours).

For the Cinnamon Filling

When the dough is risen and ready, it’s time to make the filling.

In a medium bowl, use a spatula to stir the softened butter, brown sugar, salt, and cinnamon until smooth and uniformly combined.

To Assemble Rolls

Prepare your clean work surface (such as your countertop or a large cutting board). Use a rolling pin to roll the dough out into a large circle or rectangle. The thinner you roll the dough, the tighter the cinnamon swirl will be.

Next, spoon the cinnamon filling onto the dough, and then gently spread it out to cover the entire dough, edge to edge.

Using your hands, gently roll the dough as tightly as you can to form a log shape.

Use a knife or dough cutter to slice the dough into 12 equal parts. Place each roll into an oiled 12” cast iron skillet or 9” by 13” baking dish. Embrace it if the rolls look messy and organic. It’s part of the fun!

Cover, and allow to rise for 1-2 hours.

Bake at 375 degrees for 20-25 minutes, until slightly golden and cooked through.

Let rest for 10 minutes before serving so that the rolls absorb the excess butter in the pan!

For the Sweet Vanilla Glaze

While the rolls are baking, it’s time to prep the sweet vanilla glaze.

Simply put the powdered sugar, melted butter, vanilla extract, and salt into a mason jar.

Then, add the hot water, starting with just 6 tbsp. Place the lid on the jar, and shake it to see if it combines. Add more hot water as necessary, 1 tablespoon at a time, until the glaze is to your desired consistency.

Top each roll with a generous amount of sweet vanilla glaze, and enjoy!

How to Store Sourdough Cinnamon Rolls

Once the rolls are fully cooled, store leftovers in an airtight container or bag. The rolls and the sweet vanilla glaze can be stored at room temperature for 1-2 days, or in the refrigerator for up to 5 days.

For best results, I keep the glaze in its own jar, and then drizzle it on rolls just before serving.

To Have Fresh-Baked Sourdough Cinnamon Rolls in the Morning

Day 1:

1. First thing in the morning, make your dough and perform your optional stretch and folds. Allow to rise all day.
2. That evening before bed, make your cinnamon filling and assemble your rolls. Place them into a refrigerator-safe baking dish. Cover with wrap and place in the fridge for a slow final rise overnight.

Day 2:

1. First thing in the morning, remove the dish of cinnamon rolls from the fridge, and let come to room temperature (this takes about 1 hour).
2. Bake the rolls. While they’re baking, make the sweet vanilla glaze. Serve at breakfast or brunch!

Be sure to pin the best sourdough cinnamon roll recipe for later!