Introduction
These no knead sourdough cinnamon rolls are soft, pillowy, and filled with a swirl of warm cinnamon and caramelized brown sugar. They rise slowly overnight with the help of active sourdough starter, which gives them a gentle tang and incredible depth of flavor without any commercial yeast. In the morning, all you have to do is roll, fill, slice, and bake until the tops are golden brown and your kitchen smells like a cozy bakery.
This is the kind of recipe that feels special enough for a holiday breakfast, but simple enough for any lazy weekend morning. The dough comes together in just a few minutes, and time does all the hard work while you sleep. Enjoy them warm from the oven, with the spirals soft and tender and the centers rich and gooey.
Ingredients
For the dough:
- 1 cup active sourdough starter
- 1 ½ cups milk, at room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups all-purpose flour
- 1 teaspoon salt
For the filling:
- 2 to 3 tablespoons unsalted butter, melted (for spreading)
- 1 tablespoon ground cinnamon
- ⅓ cup brown sugar, packed
- ½ cup raisins or chopped nuts (optional)
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes (plus rising time)
- Cook Time: 30 minutes
- Total Time: 8–12 hours 45 minutes
- Yield: 12 cinnamon rolls
Directions and Instructions
- In a large mixing bowl, stir together the active sourdough starter, milk, melted butter, granulated sugar, and vanilla extract until everything is well combined and smooth.
- Gradually add 3 ½ cups of all-purpose flour and the salt, mixing with a spoon or spatula until a soft, shaggy dough forms. If the dough is very sticky, add more flour 1 tablespoon at a time until it is just manageable but still slightly tacky.
- Cover the bowl tightly with plastic wrap or a lid and let the dough sit at room temperature for 8–12 hours, or overnight, until it has doubled in size and looks airy and bubbly.
- Once the dough has risen, lightly flour your work surface and gently turn the dough out onto it. Dust the top with a little flour and roll it into a rectangle about ½ inch thick, keeping the edges as even as you can.
- Brush the surface of the dough with melted butter, leaving a small border around the edges. In a small bowl, mix together the cinnamon and brown sugar, then sprinkle the mixture evenly over the butter. Scatter raisins or nuts over the top if using.
- Starting from one long edge, roll the dough up tightly into a log, keeping the roll as even as possible. When you reach the end, pinch the seam to seal so the rolls don’t unwind as they rise and bake.
- Using a sharp knife or piece of unflavored dental floss, slice the log into 12 equal rolls. Place the rolls cut side up in a greased baking dish, leaving a little space between them for spreading and rising.
- Cover the baking dish with a clean kitchen towel and let the rolls rise in a warm spot for about 1 hour, or until puffy and slightly expanded.
- Near the end of the rising time, preheat the oven to 375°F (190°C).
- Bake the cinnamon rolls for 25–30 minutes, or until they are puffed and golden brown on top and the centers look set.
- Remove the dish from the oven and let the rolls cool slightly before serving. Enjoy them warm, as is, or top with your favorite glaze or a simple dusting of powdered sugar.
Notes or Tips
- For the best flavor and rise, make sure your sourdough starter is active and bubbly before mixing the dough.
- The dough should be soft and slightly sticky; avoid adding too much flour, or the rolls may turn out dense instead of fluffy.
- If your kitchen is cool, the overnight rise may take closer to 12 hours. In a warmer room, check the dough around the 8-hour mark.
- Feel free to swap the raisins for chopped pecans or walnuts, or use a mix of both for extra texture and crunch.
- These are wonderful served plain, but you can drizzle them with a simple icing made from powdered sugar, milk, and vanilla if you’d like a sweeter finish.
Cooking Techniques
- No-knead method: Instead of traditional kneading, this recipe relies on a long, slow fermentation. The gluten develops over time, creating a tender crumb with very little hands-on work.
- Rolling the dough evenly: Aim for a consistent ½-inch thickness across the rectangle. This helps the rolls bake evenly and prevents thin spots from overbaking.
- Tight rolling: Rolling the dough into a firm log keeps the cinnamon-sugar swirl tight, so you get beautiful spiral layers in every bite.
- Clean slicing: Use a serrated knife or unflavored dental floss to cut the log. This helps avoid squashing the rolls and keeps the spirals neat.
- Judging doneness: Look for golden brown tops and a slightly firm center. If the rolls still jiggle a lot in the middle, bake a few more minutes.
FAQ
- Can I make these ahead?
Yes. After slicing and placing the rolls in the baking dish, cover and refrigerate overnight. Let them come to room temperature and puff up before baking. - Can I freeze the baked rolls?
You can freeze the baked and cooled rolls in an airtight container. Reheat in a 300°F oven until warmed through. - What type of milk works best?
Whole milk gives the richest, softest rolls, but 2% milk works well too. - My dough didn’t rise much. What happened?
The starter may not have been active enough, or the room may have been too cool. Allow more time for rising, and next time, make sure the starter is recently fed and bubbly. - Can I add more cinnamon?
Absolutely. If you love a stronger cinnamon flavor, increase the cinnamon in the filling to 1 ½–2 tablespoons.
Conclusion
These no knead sourdough cinnamon rolls bring together the comforting sweetness of a classic cinnamon roll with the gentle tang and complexity of sourdough. With minimal effort and an overnight rise, you can wake up to a tray of soft, golden spirals that feel like a warm hug on a plate. Enjoy them fresh from the oven with family and friends, and savor every rich, cinnamon-swirled bite.