Fresh-Milled Sourdough Cinnamon Rolls
An enriched sourdough dough with butter, milk, egg, and 65% hydration, bulk-fermented 5 hours, rolled and filled, then cold-proofed overnight for morning baking.
Key Takeaways
- Enriched dough needs longer bulk because fat slows fermentation
- Cold proof overnight, then bake straight from the fridge after a 1-hour warm-up
- Use a stiff levain for the sweetest flavor — avoid sour notes
- Cream cheese frosting balances the sweetness of fresh-milled wheat
- Hard white wheat keeps the rolls tender; spelt adds nutty complexity
About this recipe
Soft, fluffy sourdough cinnamon rolls made with freshly milled wheat and an overnight cold proof for a slow, leisurely weekend breakfast.
Prep: 60 min
Bake: 28 min
Hydration: 65%
Ingredients
- Freshly milled hard white wheat500 g
- Milk250 g
- Active stiff sourdough starter100 g
- Egg1 large
- Sugar50 g
- Salt8 g
- Softened butter60 g
- Filling: butter75 g softened
- Filling: brown sugar150 g
- Filling: cinnamon15 g
Instructions
- 1
Mix flour, milk, starter, egg, sugar, salt. Rest 30 min.
- 2
Knead in softened butter until smooth, 8 min.
- 3
Bulk 5-6 hours at 75°F until 50% risen.
- 4
Roll into 12x18 rectangle. Spread butter, top with brown sugar and cinnamon.
- 5
Roll tight, cut into 12 rolls, place in greased 9x13 pan.
- 6
Cold proof overnight 8-12 hours.
- 7
Warm at room temp 1 hour. Bake at 350°F for 25-28 min.
- 8
Top with cream cheese frosting while warm.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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Stiff vs Liquid Levain for Fresh-Milled Sourdough
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