Cinnamon Sugar Sourdough Rolls

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Soft, pillowy sourdough rolls swirled with cinnamon sugar and finished with a simple glaze — a naturally leavened take on a breakfast classic.

Ingredients

• 500g bread flour
• 200g whole milk, warm
• 100g active sourdough starter
• 60g granulated sugar
• 60g unsalted butter, softened
• 1 egg
• 8g salt
• For the filling: 100g brown sugar, 2 tbsp cinnamon, 50g softened butter
• For the glaze: 120g powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla

Instructions

1. Mix flour, milk, starter, sugar, butter, egg, and salt into a soft dough. Knead 8-10 minutes until smooth.
2. Cover and bulk ferment at room temperature until doubled, about 6-8 hours.
3. Roll dough into a large rectangle. Spread with softened butter, then sprinkle evenly with cinnamon sugar.
4. Roll up tightly into a log and slice into 12 even rolls.
5. Arrange in a greased baking pan, cover, and proof until puffy, 2-3 hours.
6. Preheat oven to 350°F (175°C).
7. Bake 25-30 minutes until golden brown.
8. Cool slightly, then drizzle with glaze before serving.

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