Name: No-Knead Sourdough Cinnamon Rolls — Soft, Fluffy & Easy! Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 11 h
Cuisine: American
Ingredients: 200 g whole milk, room temperature; 120 g sourdough starter, active and bubbly; 70 g granulated sugar; 1 large egg, room temperature; 430 g bread flour; 5 g salt; 113 g unsalted butter, room temperature (8 tbsp); 85 g unsalted butter, room temperature (6 tbsp); 110 g dark brown sugar, packed (1/2 cup); 6 g cinnamon (2 tsp); 57 g unsalted butter, room temperature (4 tbsp); 85 g cream cheese, softened (3 oz); 220 g powdered sugar (1 1/2 cups); 9 g milk, plus more if needed (2 tsp)

Ingredients

200 g whole milk, room temperature

120 g sourdough starter, active and bubbly

70 g granulated sugar

1 large egg, room temperature

430 g bread flour

5 g salt

113 g unsalted butter, room temperature (8 tablespoons)

85 g unsalted butter, room temperature (6 tablespoons)

110 g dark brown sugar, packed (1/2 cup)

6 g cinnamon (2 teaspoons)

57 g unsalted butter, room temperature (4 tablespoons)

85 g cream cheese, softened (3 ounces)

220 g powdered sugar (1 1/2 cups)

9 g milk, plus more if needed (2 teaspoons)

Instructions

Step 1: In a large bowl, whisk together the active sourdough starter and milk until fully dissolved. Add the granulated sugar and room temperature egg, whisking until well incorporated.

Step 2: Sift the bread flour and salt into the bowl. Stir until a shaggy dough forms, then add the room temperature butter. Mix by hand or with a stand mixer until fully incorporated. Use soft butter that yields easily to finger pressure.

Step 3 (Optional): Cover dough with a damp cloth and rest for 20 minutes. For stronger dough, knead with a dough hook on medium speed for 12 minutes until smooth and pulls away from the bowl. Alternatively, perform three sets of stretch and folds by hand. This step is optional as the recipe is designed to work without kneading.

Step 4: Cover the bowl and bulk ferment at 72°F (21°C) for 9-10 hours or overnight until doubled in size. Adjust time based on your home temperature.

Step 5: Lightly flour your work surface. Gently pat the dough into a rectangle, then roll out to 12″ x 18″.

Step 6: In a small bowl, mix the brown sugar and cinnamon for the filling. Set aside.

Step 7: Spread the 85 g room temperature butter evenly over the dough, leaving a 1-inch margin along one long edge.

Step 8: Sprinkle the cinnamon sugar mixture over the butter layer. Starting opposite the butter margin, tightly roll the dough inward, applying gentle pressure.

Step 9: Lightly wet the margin with water and press to seal. Let the roll rest seam side down for 1 minute. Using a non-serrated knife, cut the log into twelve equal rolls, wetting the knife between cuts for clean slices.

Step 10: Arrange the rolls evenly in a 9″ x 13″ pan. Cover with a cloth or kitchen towel and let rise at 72°F (21°C) for 2-4 hours until visibly poofy. Adjust time as needed based on temperature.

Step 11: Preheat your oven to 350°F (177°C). Bake the rolls on the center rack for 25-30 minutes.

Step 12: While baking, prepare the frosting by beating together softened cream cheese, 57 g butter, powdered sugar, and milk until smooth and creamy. Adjust the milk quantity for desired consistency.

Step 13: Once baked, let the rolls cool for 15 minutes before spreading the frosting. Serve warm and enjoy!

Tips & Variations

Use room temperature butter to ensure easy mixing and soft dough.

To speed up risen times, place dough in a slightly warmer spot or a proofing box set to 80°F (27°C).

For extra flavor, add chopped nuts or raisins to the filling before rolling.

If you don’t have sourdough starter, you can substitute with equal parts active yeast, but expect a different flavor profile.

FAQs

Can I skip the kneading step?

Yes, this recipe is designed to be no-knead and still produces soft, fluffy rolls. Kneading or stretch and folds can strengthen the dough but are optional.

How do I know if my sourdough starter is active?

An active starter is bubbly and rises well after feeding. It should smell pleasantly tangy and pass the float test—dropping a small spoonful into water it should float.