Searching for the ultimate sourdough cinnamon roll recipe? These No-Knead Sourdough Cinnamon Rolls are exactly what you need! Soft, sweet, and buttery with a perfectly gooey center, they’re a delight to make and enjoy—no hard work required!
INGREDIENTS
Dough Ingredients:
- 200 g whole milk (room temperature)
- 120 g active, bubbly sourdough starter
- 70 g cane sugar
- 1 large egg (room temperature)
- 430 g bread flour
- 5 g sea salt
- 8 tbsp unsalted butter (room temperature, 113 g)
Filling Ingredients:
- 6 tbsp unsalted butter (room temperature, 85 g)
- 1/2 cup packed dark brown sugar (110 g)
- 2 tsp cinnamon (6 g)
Frosting Ingredients:
- 4 tbsp unsalted butter (room temperature, 57 g)
- 3 oz cream cheese (softened)
- 1 1/2 cups powdered sugar
- 2 tsp milk (plus more as needed)
DIRECTIONS
Prepare the Dough:
- In a large bowl, whisk the sourdough starter and milk until fully combined. Add the sugar and egg, whisking until smooth.
- Sift the flour and salt into the bowl, stirring until a shaggy dough forms. Add the room-temperature butter and mix thoroughly by hand or with a stand mixer. Make sure the butter is soft enough to easily press through with your finger.
Optional: Strengthen the Dough
- Cover the dough with a damp cloth and let it rest for 20 minutes.
- Knead the dough on medium speed with a stand mixer and dough hook for about 12 minutes, or perform three sets of stretch-and-folds by hand. While optional, this step helps create a stronger gluten structure, resulting in cinnamon rolls with more body and rise.
Bulk Fermentation:
- Cover the bowl with a damp cloth and let the dough ferment at 72°F (21°C) for 9–10 hours (overnight), until it doubles in size. Adjust the time as needed based on your home’s temperature.
Shape the Cinnamon Rolls:
- Lightly flour your work surface and roll the dough into a 12” x 18” rectangle.
- Mix the brown sugar and cinnamon in a small bowl. Spread the room-temperature butter evenly over the dough, leaving a 1-inch margin along one edge. Sprinkle the cinnamon sugar mixture on top.
- Starting from the opposite edge, tightly roll up the dough and seal the seam with a bit of water. Rest the roll seam-side down for a minute, then cut into 12 equal pieces using a non-serrated knife. Wet the knife between cuts to prevent sticking.
Second Rise:
- Arrange the rolls in a 9” x 13” pan, spacing them evenly. For softer, doughier rolls, use a slightly smaller pan. Cover the pan with a cloth or kitchen towel.
- Let the rolls rise at 72°F (21°C) for 2–4 hours, or until they’re puffed and visibly larger. To speed up this step, preheat your oven and place the pan on top to utilize the residual heat.
Bake and Frost:
- Preheat your oven to 350°F (177°C). Bake the rolls on the center rack for 25–30 minutes.
- While baking, make the frosting by beating cream cheese, butter, powdered sugar, and milk together until smooth and creamy. Adjust the milk to achieve your desired consistency.
- Let the rolls cool for 15 minutes before frosting. Spread the frosting generously over the rolls, serve, and enjoy!
NOTES
- Strengthening the Dough: While not required, strengthening the dough enhances its texture and rise. This recipe works perfectly even without kneading.
- Speeding Up the Second Rise: Place the pan on top of a warm oven to accelerate the rising process.
- Rise Time Variations: Enriched doughs like this one may have long rise times. Adjust fermentation times based on your home’s temperature.
