Can I bake them the same day instead of overnight?

Yes - after cutting, let the rolls proof at room temperature 2 to 4 hours until puffy and touching, then bake. The overnight fridge version is more convenient and tastes a little deeper, but a same-day warm proof works fine with a strong starter.

Why is my dough so slow to rise?

That's expected for sweet sourdough: butter, sugar and egg all slow fermentation, so an enriched dough can take twice as long as a plain one. Use a starter that's at peak strength, keep the dough warm during bulk, and trust the visual cues over the clock.

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Sourdough cinnamon rolls (Zimtschnecken)

Soft, gooey cinnamon rolls leavened entirely by sourdough, with an overnight option that lets you bake them fresh for breakfast. The sweet-sourdough bake everyone wants in 2026.

Recipe

Sweet

Enriched

Finn GlasCo-Founder + Engineering

·June 13, 2026·

2 min read

Step by step

Mix the enriched dough

Combine starter, flour, warm milk, egg, sugar and salt. Knead 8 minutes, then work in the soft butter until smooth and elastic.

Bulk ferment

Cover and rise warm 4 to 5 hours, until clearly puffed (enriched dough is slow).

Roll, fill and cut

Roll the dough into a rectangle about 30 by 40 cm. Spread with soft butter, scatter the cinnamon sugar, roll up tightly from the long side, and cut into about 9 pieces.

Overnight cold proof

Set the rolls cut-side up in a greased dish, cover, and refrigerate overnight (8 to 14 hours).

Warm up, then bake

In the morning, let them sit at room temperature 1 to 2 hours until puffy and touching. Bake at 180 C for 22 to 28 minutes until golden.

Glaze warm

Stir the icing sugar with milk to a pourable glaze and spoon over the rolls while still warm so it soaks in.

Sweet sourdough is having a moment

Sourdough isn't just for crusty loaves any more - sweet, enriched bakes are one of the biggest trends of 2026, and cinnamon rolls are the gateway. Sourdough gives them a gentle tang that cuts the sweetness and a tenderness that lasts longer than a yeasted roll. Best of all, the slow rise fits an overnight schedule: assemble the night before, bake fresh in the morning.

What you need

Makes about 9 rolls. The dough is enriched and soft; start it the morning before for an overnight fridge proof.

Dough: 100 g active wheat starter, 400 g wheat flour (Type 550), 150 g warm milk, 1 egg, 50 g sugar, 50 g soft butter, 7 g salt

Filling: 70 g soft butter, 90 g brown sugar, 2 tbsp ground cinnamon

Glaze: 100 g icing sugar + 2 tbsp milk (or a cream-cheese frosting), plus a greased baking dish

Notes and swaps

Add a cardamom note for a Scandi twist, or swap in chopped apple and walnut for the filling. The overnight fridge proof both fits real life and deepens the flavour - it's the same enriched-dough patience as our soft sandwich loaf. A strong starter is non-negotiable for sweet doughs, so feed it well beforehand. Sourdough Tracker is handy for timing the long proof so the rolls are ready exactly when you want breakfast.

FAQ

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Written by

Finn Glas

Co-Founder + Engineering

Finn is one of the Co-Founders. He owns the engineering side, the infrastructure, and most of the late-night fixes that ship before anyone notices.

finn.glas at aicuflow dot comLinkedIn Website