Sourdough Cinnamon Rolls with Cream Cheese Glaze

Soft, swirled, and irresistibly sticky — these overnight sourdough buns are a morning masterpiece.

At a Glance

• Loaf Style: Rolled & sliced enriched dough

• Skill Level: Intermediate

• Total Time: ~30–36 hours

• Prep Time: ~45 minutes (plus rolling + filling)

• Yield: 9 large rolls (standard 8x8" or 9x9" pan)

• Hydration: ~65%

• Bake Temp: 375°F / 190°C

• Baking Vessel: Square metal or ceramic baking dish

Ingredients

Dough

• 100g active sourdough starter

• 450g bread flour

• 50g sugar

• 8g fine sea salt

• 1 large egg (about 50g)

• 200g whole milk (cold or room temp)

• 60g unsalted butter, softened

Filling

• 100g brown sugar

• 2 tsp ground cinnamon

• 45g unsalted butter, softened

• Optional: pinch of salt or splash of vanilla extract

Cream Cheese Glaze

• 100g cream cheese, softened

• 50g unsalted butter, softened

• 100g powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

• Pinch of salt

Instructions

Mix the Dough
1. In the bowl of a stand mixer (or by hand), combine the starter, flour, sugar, salt, egg, and milk.
2. Mix until a rough dough forms, then let rest for 15–20 minutes.
3. Add softened butter in pieces and knead until smooth, elastic, and glossy — about 10–15 minutes.
4. Transfer to a lightly oiled bowl, cover, and bulk ferment at room temperature for 4–6 hours.
5. Once the dough has puffed slightly, refrigerate overnight (12–24 hours) for easier rolling.

Make the Filling
6. In a small bowl, mix brown sugar, cinnamon, and softened butter until well combined. Set aside.

Roll, Fill & Slice
7. On a lightly floured surface, roll the chilled dough into a large rectangle (approx. 14x18”).
8. Spread the cinnamon filling evenly across the surface, leaving a small border along one long edge.
9. Starting from the opposite long edge, roll the dough tightly into a log.
10. Use unflavored dental floss or a sharp knife to slice into 9 equal rolls.
11. Arrange rolls cut-side up in a greased or parchment-lined square pan. Cover and let rise until puffy — about 5–7 hours at warm room temperature.

Bake
12. Preheat oven to 375°F / 190°C.
13. Bake for 25–30 minutes until golden brown and domed.
14. Let cool slightly before glazing.

Make the Glaze & Finish
15. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and enough milk to achieve a pourable consistency.
16. Drizzle or spread over warm rolls and serve immediately.

Visual Cues

• Rolls should have tight spirals, golden tops, and pillowy texture when gently pressed.

• Glaze should melt slightly into the crevices, creating that signature sticky sheen.

Why This Works

Long fermentation deepens the flavor and improves the digestibility of these enriched rolls, while the overnight chill allows easy handling and clean spirals. The rich tang of sourdough pairs beautifully with sweet cinnamon and creamy glaze — indulgent, nostalgic, and just a little grown-up.