Sourdough
Slow-Rise Sourdough Cinnamon Swirl Rolls
By Iris Marlow·April 2, 2026· 7 min read
Mix an enriched dough of milk, butter, egg, and active starter, then let it rest on the counter until it's puffed and pillowy — usually the length of a long, unhurried afternoon.
Roll it into a soft rectangle, spread with cinnamon-brown sugar butter, and coil it up like a length of ribbon. Slice, tuck into a buttered pan, and let the rolls proof slowly in the fridge overnight.
Bake in the morning until the tops are burnished and the kitchen smells like a bakery you'd want to live above. Finish with a whisper of cream cheese glaze, and eat one while it's still too hot to be sensible.
Slow-Rise Sourdough Cinnamon Swirl Rolls
Prep
45 minutes
Cook
30 minutes
Additional
18 hours fermenting
Total
19 hours 15 minutes
Servings
12 rolls
Ingredients
- 150g active bubbly sourdough starter
- 240g whole milk, warmed
- 1 large egg, room temperature
- 60g unsalted butter, softened
- 50g granulated sugar
- 500g bread flour
- 9g salt
- For the filling: 115g softened butter, 150g brown sugar, 2 tablespoons cinnamon
- For the glaze: 115g cream cheese, 30g butter, 120g powdered sugar, 1 teaspoon vanilla
Instructions
- 1Feed your starter 4–8 hours ahead so it is bubbly and doubled when you begin.
- 2Whisk the warm milk, egg, and active starter together in a large bowl.
- 3Add the sugar and softened butter and whisk until mostly combined.
- 4Add the flour and salt, then mix with a stiff spatula until no dry patches remain.
- 5Cover and rest the shaggy dough for 30 minutes to let the flour hydrate.
- 6Knead in the bowl for 5 minutes until the dough smooths out and pulls away from the sides.
- 7Cover and bulk ferment at room temperature for 8–10 hours, until nearly doubled.
- 8Turn the dough onto a lightly floured surface and roll to a 16x12 inch rectangle.
- 9Spread the softened butter edge to edge, leaving a half-inch border along one long side.
- 10Mix the brown sugar and cinnamon and scatter evenly over the butter, pressing it in gently.
- 11Roll up tightly from the long side, finishing at the clean border to seal the seam.
- 12Slice into 12 even rolls using unflavoured dental floss or a very sharp knife.
- 13Arrange in a buttered 9x13 pan, leaving a little space between each roll.
- 14Cover and cold proof in the refrigerator overnight, 8–12 hours.
- 15Remove from the fridge and let the rolls warm and puff for 1–2 hours.
- 16Preheat the oven to 375°F while the rolls finish rising.
- 17Bake for 25–30 minutes, until the tops are burnished and the centres reach 190°F.
- 18Beat the cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over the warm rolls.
Notes
- Tent with foil at 20 minutes if the tops are browning faster than the centres bake.
- Best the day they are baked; warm leftovers for 20 seconds before eating.
