✨ Soft Sourdough Cinnamon Rolls with Brown Sugar & Vanilla Cream Glaze
These sourdough cinnamon rolls are soft, sticky, and packed with rich brown sugar-cinnamon flavor. Built on a naturally leavened, finely milled flour dough, they’re enriched with egg and butter for a tender crumb — and topped with a lush vanilla glaze made from heavy cream.
💡 Why You'll Love This Recipe
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No commercial yeast — 100% sourdough
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Deeper flavor profile — all brown sugar, no white sugar
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Overnight friendly — make-ahead and bake fresh
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Rich vanilla glaze — no milk required
🕒 Timeline Overview
| Step | Time |
|---|---|
| Day 1 (Evening) | Mix, bulk ferment, fridge |
| Day 2 (Morning) | Shape, proof, bake, glaze |
🧾 Ingredients
Dough
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500g finely milled all-purpose flour (FMF)
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100g active sourdough starter (100% hydration)
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200g water
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50g heavy cream or half-and-half (or more water)
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50g brown sugar (light or dark)
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1 large egg
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8g salt
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60g unsalted butter (softened)
Filling
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100g brown sugar (light or dark)
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2 tbsp ground cinnamon
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60g unsalted butter (very soft or melted)
Vanilla Cream Glaze
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1 cup (120g) powdered sugar
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1.5–2 tbsp heavy cream or half-and-half
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½ tsp vanilla extract
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Pinch of salt (optional)
🍞 Instructions
1. Mix & Autolyse (Evening, Day 1)
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In a large bowl, mix:
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500g flour
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200g water
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50g heavy cream or half-and-half
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Stir just until no dry flour remains.
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Cover and rest for 30–60 minutes.
2. Enrich the Dough
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Add 100g active starter and 50g brown sugar. Mix thoroughly.
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Add 1 large egg and 8g salt. Mix again.
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Add softened butter in pieces. Knead until fully incorporated and dough is smooth (10–15 min by hand or 5–7 min in stand mixer).
Note: Brown sugar adds moisture and a richer flavor to the dough. It may make the dough slightly tackier than using granulated sugar — this is normal and makes for a softer crumb. Avoid adding too much extra flour.
3. Bulk Fermentation
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Cover the dough and ferment for 4–5 hours at room temp (72–75°F / 22–24°C).
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Do 3–4 sets of stretch and folds during the first 2 hours.
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Dough should be airy and about 50–75% risen.
4. Cold Fermentation
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Shape dough into a ball, cover, and place in the fridge overnight (8–14 hours).
5. Shape the Rolls (Morning, Day 2)
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Bring dough to room temp (~1 hr).
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Roll into a 14"x18" rectangle on a lightly floured surface.
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Spread with 60g soft butter.
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Mix and sprinkle over:
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100g brown sugar
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2 tbsp cinnamon
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Roll tightly from the long edge. Slice into 8–12 even rolls.
6. Final Proof
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Place rolls in a buttered 9x13" pan or cast iron skillet.
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Cover and proof at room temp for 2–4 hours, or until puffy and slightly jiggly.
7. Bake
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Preheat oven to 375°F / 190°C.
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Bake rolls for 22–28 minutes, or until golden brown and internal temp hits ~195°F / 90°C.
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Cool slightly before glazing.
8. Make the Glaze
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In a bowl, whisk:
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1 cup powdered sugar
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1.5–2 tbsp heavy cream or half-and-half
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½ tsp vanilla extract
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Pinch of salt (optional)
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Adjust thickness by adding more cream (for drizzle) or sugar (for spreadable icing).
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Pour over warm rolls and serve.
🔁 Make-Ahead Tips
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Refrigerate after shaping: Shape the rolls, cover, and refrigerate overnight. Bake straight from cold, adding 5–10 minutes to bake time.
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Freezer-friendly: Freeze baked rolls (unglazed), then reheat and glaze fresh.
💬 Final Thoughts
These cinnamon rolls deliver that perfectly chewy-yet-soft texture with a deep molasses warmth from the all-brown sugar dough and filling. The natural fermentation adds complexity, and the heavy cream vanilla glaze takes them over the top. No shortcuts — just real, rich flavor.
