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Fresh-Milled Whole Grain Sourdough Cinnamon Rolls

Author: Tina
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Prep 40 minutes
Cook 30 minutes
Resting Time: 10 hours
Total 11 hours 10 minutes
These fresh-milled sourdough cinnamon rolls are soft, flavorful, and nutritious, thanks to freshly milled flour and a slow sourdough rise. They’re easy to make, filled with warm cinnamon, and stay soft long after baking. Perfect for holidays, weekends, or anytime you want a whole-grain dessert.
Servings 12 rolls
Course Breakfast, brunch, Dessert
Cuisine American

Ingredients

Dough
  • 500 g freshly milled hard white wheat flour milled fine
  • 290 g milk cool room temperature (add 5–20 g more only if needed)
  • 100 g active sourdough starter 100% hydration
  • 80 g sugar
  • 70 g butter room temperature
  • 1 egg large
  • 7 g fine sea salt
  • 120 g heavy cream optional, for drizzling before baking
Filling
  • 200 g brown sugar
  • 115 g butter room temperature
  • 1 tablespoon cinnamon

Method

  1. In a large bowl or stand mixer, combine the flour, milk, starter, egg, sugar, and salt. Mix until no dry bits remain. Let the dough rest for 20–30 minutes. If it feels very stiff, add 10–20 g more milk.
  2. On low speed, add the butter one tablespoon at a time until fully incorporated. Mix for 2 minutes at low-medium speed. The dough is not kneaded here; its strength will develop during the stretch-and-folds.
  3. Let the dough rest for 30 minutes. Perform 2–3 gentle stretch-and-folds, 30 minutes apart.
  4. Let the dough rise until it increases by 30–50% in volume, usually 5–7 hours at 22°C / 72°F. You can also refrigerate the dough overnight and continue the next day.
  5. Mix the softened butter with brown sugar and cinnamon. Lightly flour your counter and roll the dough into a 12 × 18 in (30 × 45 cm) rectangle.
  6. Spread the butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
  7. Cut the dough into 12 long strips along the long edge.
  8. Roll each strip and place them in a greased 9 × 13 in (23 × 33 cm) pan.
    Same day: Let proof at room temperature until puffy, about 2–3 hours.
    Overnight: Cover and refrigerate. Next day, bring to room temperature and proof until puffy, about 3–4 hours.
  9. Bake:
    Convection / fan oven: Preheat to 180°C / 355°F. Optional: drizzle 120 g heavy cream over the rolls before baking. Bake 22–25 minutes until golden (up to 30 minutes if cold from the fridge).
    Conventional oven: Preheat to 190°C / 375°F. Optional: drizzle 120 g heavy cream over rolls before baking. Bake 25–30 minutes until golden (35–40 minutes from cold proof).
    Tent loosely with foil if the tops brown too quickly.
  10.  Cool slightly before serving.

Notes

  • Make sure you're working with softened butter when mixing up the dough. If you melt it, the structure of the dough will change and you won't be able to do stretch and folds properly!
  • Fresh milled flour absorbs more liquid, so add a splash of milk if the dough feels tight early on.
  • Try to start with all ingredients at room temperature. If you don't, fermentation time could end up being longer.
  • These rolls need to look puffy before baking, and are hard to over ferment, so don't be afraid of the longer second rise.

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