How to Make Sourdough Cinnamon Rolls with Milled Flour

These soft, milled flour sourdough cinnamon rolls are the perfect weekend treat! Soft, fluffy, and topped with a delicious cream cheese frosting. These cinnamon rolls have an extra depth of flavor through the fermentation process and are the makings of sweet memories!

Step-by-step of my easy method

Make the dough and autolyse

In the bowl of a stand mixer combine the milled flour, sourdough starter, milk, butter, and sugar on low speed for about 3 minutes. The dough should just be roughly combined at this point, meaning no more dry bits remain in the bowl. Cover and autolyse for 30 minutes. When using milled flour, the autolyse step is crucial in getting the correct dough consistency while kneading so don’t skip it!

Turn your stand mixer on low speed for an additional 6-10 minutes, being careful not to over mix the dough. The dough should be smooth and glossy at this point, passing the windowpane test. This is for the purpose of developing the gluten. If you are unable to stretch the dough without it tearing easily, then continue kneading.

Cover, room temp ferment, fridge ferment

Place the dough in a lightly oiled bowl. Cover the dough with plastic wrap, beeswax wrap, or something tight fitting so that air does not dry out the dough in the fermentation process. Allow to rise at room temperature by 70-80% for 4-6 hours, depending on the temperature of your home. Transfer the dough to the fridge overnight to complete the controlled fermentation process.

The refrigerated fermentation could be skipped in this case, if desired; however, I prefer to use this as an opportunity to more easily time the makings of this recipe. I lay out a sample baking schedule below. If you skip the refrigerated fermentation, be sure to let the dough rise until doubled (an extra hour or two) before you continue with the following step.

Roll out dough and add filling

Place dough on the counter. Using a rolling pin, roll out the dough into a rectangle with roughly 1/4 inch thickness. Spread the butter evenly over the rolled dough leaving about 1/4 inch in width around the outside of the dough. Sprinkle combined cinnamon and sugar evenly over the butter.

Roll the dough up as tightly as you can, being sure to pinch each end of the long roll together. The seam should be against the countertop. It also helps to smooth the seam closed before you slice them.

Slice cinnamon rolls and second rise

You can slice the cinnamon rolls with a sharp knife, thread, or unflavored dental floss. I know many people say I knife is not sufficient because it causes them to smash their rolls in the process of cutting them. However, I’ve never had a problem with that happening so that is my method of choice.

To slice them I like to first cut the rolled log in half, then slice each side in half again. Then you can slice each halved half into 3 separate cinnamon rolls, making 12 total rolls. This slicing method allows you to slice them evenly without having to measure or get too specific.

As I am transferring each cinnamon roll to the greased 9×13 dish, I do like to carefully pull the seam taut around each roll just to be sure they aren’t misshapen or too loose.

Allow your cinnamon rolls to rise for an additional 3-6 hours, depending on the temperature of your house. The cinnamon rolls should rise by at least 50% and should appear fluffy.

Bake cinnamon rolls

Bake the cinnamon rolls for 20 minutes at 350 degrees, until slightly golden brown and cooked through. Allow them to cool for 10-15 minutes while making the cream cheese frosting. Covering them in frosting while they are too warm will cause the cream cheese and butter to melt and separate.

Make the cream cheese frosting

Place the softened butter and cream cheese into the bowl of a stand mixer with the paddle attachment. Whip on low until combined. Pour in vanilla extract and slowly add 1/2 cup of powdered sugar until you reach the desired flavor and consistency.

Pour over your cinnamon rolls and enjoy!

Storing your cinnamon rolls

Unfrosted cinnamon rolls can be left at room temperature for 2-3 days. Frosted cinnamon rolls can be covered and kept in the refrigerator for up to 5 days.

Sample baking schedule for cinnamon rolls

• 11am the day before baking: Feed starter. You want a happy, bubbly and active starter, roughly doubled in size.
• 4pm the day before baking: Mix dough and let rise until risen 80%.
• 9pm the day before baking: Transfer to the fridge to ferment overnight.
• 8am the next morning: Roll out the dough, add the filling, roll into log, slice, and rise.
• 12pm that afternoon: Bake cinnamon rolls.

Frequently asked questions

Can I freeze my cinnamon rolls?

Yes, you can freeze baked cinnamon rolls that have not been frosted, or you can freeze them before the final rise. Cover them with plastic wrap and place in the freezer. Allow them to thaw and rise before baking.

Can I skip the fridge ferment?

Yes. Just be sure your dough has doubled during the first rise and move right on to the rectangular rolling, filling, slicing, rising, and baking.

Why did my cinnamon rolls keep from holding their shape?

Most likely, your dough over-proofed, which weakens the strength of the gluten strands.

Tools you may need

I’m somewhat of a minimalist in the area of bread making tools. This is mainly because I am fairly frugal. But, also because collecting physical clutter translates into major mental clutter for me. The tools we do have I use extremely often for their form and function. You can find a list of those items here.

Other sourdough milled flour recipes

• Milled Flour Sourdough Sandwich Loaf
• Pie crust made with sourdough milled flour
• Milled Flour Sourdough Chocolate Chip Cookies