Description

These no-knead sourdough cinnamon rolls are soft, fluffy, and easy to make, requiring minimal active hands-on time. Using an active sourdough starter, the dough ferments slowly to develop deep flavor, while the cinnamon sugar filling and creamy cream cheese frosting create classic, irresistible rolls perfect for breakfast or dessert.

Ingredients

Scale

Dough

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)

Filling

85 g unsalted butter, room temperature (6 tbsp)
110 g dark brown sugar, packed (1/2 cup)
6 g cinnamon (2 tsp)

Frosting

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)

Instructions

Mix the Dough for a Strong Base: In a large bowl, whisk together the active sourdough starter and whole milk until fully dissolved. Add granulated sugar and egg and whisk until well incorporated. Sift bread flour and salt into the bowl, stirring until a shaggy dough forms. Incorporate room temperature butter by hand or with a stand mixer until fully mixed.
Optional Dough Strengthening: Cover dough with a damp cloth and rest for 20 minutes. Then knead with a dough hook on medium speed for about 12 minutes until smooth and pulling away from bowl sides. Alternatively, perform three sets of stretch and folds by hand to develop gluten, though kneading is not required.
Bulk Fermentation: Cover dough again and allow it to ferment at around 72°F (21°C) for 9-10 hours or overnight, until doubled in size. Adjust timing based on ambient temperature.
Shape the Cinnamon Rolls: Lightly flour the work surface. Pat dough into a rectangle and roll out to 12″x18″. Mix brown sugar and cinnamon for the filling. Spread softened butter evenly over dough, leaving a 1-inch margin. Sprinkle the cinnamon sugar mixture on top. Roll dough tightly from the end opposite the margin, sealing by wetting the margin with water. Cut into 12 equal rolls using a wet non-serrated knife.
Second Rise: Place rolls spaced evenly in a 9″x13″ pan. Cover with a cloth and let rise at room temperature (72°F/21°C) for 2-4 hours until puffy. Adjust timing with temperature variations.
Bake and Frost: Preheat oven to 350°F (177°C). Bake rolls for 25-30 minutes on center rack until golden. While baking, beat together softened cream cheese, butter, powdered sugar, and milk until creamy and smooth. Cool rolls for 15 minutes after baking, then spread frosting evenly over them before serving.

Notes

Using room temperature butter is essential for easy mixing and proper incorporation.
The kneading step is optional; skipping it will still yield delicious rolls but kneading gives better rise and texture.
Rise times vary with room temperature; warmer conditions speed fermentation while cooler slow it.
Wet the knife blade periodically when cutting the rolled dough to avoid pulling and ensure clean slices.
For quicker second rise, you can place the rolls in a slightly warmed (not hot) oven or near a warm spot.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Keywords: No-knead, sourdough, cinnamon rolls, soft cinnamon rolls, easy cinnamon roll recipe, sourdough starter recipe, breakfast rolls, fluffy cinnamon rolls, cream cheese frosting cinnamon rolls