Whole Grain Sourdough Cinnamon Rolls with Freshly Milled Flour
If you've been craving sourdough cinnamon rolls but want something a little more wholesome, these Whole Grain Sourdough Cinnamon Rolls with Freshly Milled Flour are exactly what you need! They're just as soft as classic sourdough cinnamon rolls, but with the deep flavor of freshly milled whole grain flour. Sourdough starter is essential here for helping them be soft and fluffy, so I truly reccommend the sourdough version with fresh milled flour for these.
This recipe was inspired by my earlier Brioche Sourdough Cinnamon Rolls, but I wanted to create a version that uses freshly milled whole grains while keeping that same softness.
If you're into milling your own grains, be sure to also check out my more basic recipes like Whole Grain Sourdough Bread Rolls.
Quick Look
- Prep time: 40mins.
- Cook time: 30mins.
- Rest / Rise time: 7-10 hours (bulk + proof)
- Servings: 12 rolls.
- Main ingredients: freshly milled hard white wheat flour, sourdough starter, milk, butter, sugar, egg, brown sugar + cinnamon filling
- Cooking method: Mixing → stretch-and-fold bulk ferment → roll & fill → proof → bake
- Difficulty: Intermediate (enriched sourdough dough, but doable!)
- Serving ideas: Serve warm with coffee or tea, maybe a drizzle of cream or glaze, ideal for brunch or dessert.
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Whole Grain Sourdough Cinnamon Rolls
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Whole Grain Sourdough Cinnamon Rolls
- Other Delicious Recipes
- Whole Grain Sourdough Cinnamon Rolls with Freshly Milled Flour
- Other Sourdough Recipes You'll Love
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
Important Ingredients
- Whole grain flour adds a nutty flavor and hearty texture to the rolls.
- Active sourdough starter gives the rolls their natural rise and if active enough, will ferment the dough without making it tangy.
- Butter makes the dough rich, tender, and irresistibly soft.
- Brown sugar melts into the filling for a sweet, caramel-like swirl.
- Ground cinnamon is responsible for all the taste of the filling, so make sure to use a quality one!
See recipe card for quantities.
Substitutions & Variations
- Toppings: Add crushed pecans, raisins, or drizzle with vanilla glaze for a bakery-style finish.
- Cardamom: Mix in about ½ tablespoon of cardamom (ground) to the filling to give these rolls even more spice depth.
How to Make Whole Grain Sourdough Cinnamon Rolls
Step 1: Combine flour, milk (start with 290 g), starter, egg, sugar, and salt in a stand mixer just until no dry bits remain (Image 1). Let the dough rest for 20-30 minutes. If it feels very stiff, add 10-20 g more milk (but I don't recommend adjusting this on your first try).
Step 2: With the mixer on low, add butter one tablespoon at a time until incorporated (Image 2). Then mix on low, medium for about 2 minutes, just until everything is well combined. We're not kneading here, we'll build the dough's strength later through stretch and folds.
Step 3: Rest for about 30 minutes, then perform 2-3 gentle stretch-and-folds (Image 3) about 30 minutes apart.
Step 4: Let the dough rise (Image 4) until it's increased by about 30-50% in volume (typically 5-7 hours at around 22°C/72°F, trust the dough's look and feel, not the clock).
At this stage (after bulk fermentation), you can refrigerate the dough overnight and continue the next day.
Step 5: Prepare the softened butter and mix the brown sugar with cinnamon. Lightly flour your counter and roll the dough into a 12 × 18 in (30 × 45 cm) rectangle (Image 5).
Step 6: Spread the butter evenly over the dough (Image 6), then sprinkle the cinnamon-sugar mixture on top (Image 7).
Step 7: Cut 12 long strips along the long edge (Image 7).
Step 8: Roll each strip up (Image 8), and place them in a greased 9 × 13 in (23 × 33 cm) pan.
Same day: Let proof at room temperature until puffy (about 2-3 hours).
Overnight: Cover and refrigerate; the next day, bring to room temperature and proof until puffy (about 3-4 hours).
Step 9: Bake (Image 9):
- Convection / fan oven: Preheat to 180°C / 355°F. If using, drizzle 120 g heavy cream over the rolls just before baking. Bake for 22-25 minutes, until golden on top (up to 30 minutes if baking from a cold proof).
- Conventional oven (no fan): Preheat to 190°C / 375°F. If using, drizzle 120 g heavy cream over the rolls just before baking. Bake for 25-30 minutes, until golden on top (from a cold proof, about 35-40 minutes).
Tent loosely with foil near the end if the tops brown too quickly.
Step 10: Cool slightly before serving (Image 10).
Hint: Let the dough rest fully between each stretch and fold, patience here builds strength and gives you those soft, fluffy rolls.
Baking Schedule
| Time | Action |
|---|---|
| 0:00 | Mix and rest dough |
| +0:30h | Start stretch-and-fold cycle |
| +~6h | Bulk fermentation complete (or refrigerate overnight) |
| Next day / or same day after bulk | Roll, fill, shape, proof |
| +Proof time (~2-4h) | Preheat oven and bake |
| After bake | Cool slightly and serve |
💭Crucial Success Tips
Don't rush the dough, give it enough time to rise until it's puffy and airy for the best soft texture.
Recipe FAQs
The dough should be softly domed, airy in look, and hold an indentation when gently pressed. If it's still bouncing back immediately, it needs more time.
Yes, after baking, cool completely, then wrap tightly and freeze up to 2-3 months. To reheat, thaw in fridge overnight, then warm in oven at 160 °C (325 °F) for ~10 minutes.
You can substitute whole-wheat flour if you want to, but in that case, use at least 30g les water, as store bough flours absorb less. The texture and flavor will be different, but you'll still get a great roll.
How To Store Whole Grain Sourdough Cinnamon Rolls
Keep the cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze as described above. Avoid refrigeration at room for extended time, it dries out the crumb.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried this Whole Grain Sourdough Cinnamon Rolls with Freshly Milled Flour or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Whole Grain Sourdough Cinnamon Rolls with Freshly Milled Flour
Ingredients
Dough
- 500 g white wheat flour milled fine, freshly milled hard
- 100 g active sourdough starter 100% hydration
- 290 g milk cool room temperature (add 5-20 g more only if needed)
- 80 g sugar
- 70 g butter room temperature
- 1 egg large
- 7 g fine sea salt
Filling
- 115 g butter room temperature
- 200 g brown sugar
- 1 tablespoon cinnamon
Instructions
- Combine flour, milk (start with 290 g), starter, egg, sugar, and salt in a stand mixer just until no dry bits remain. Let the dough rest for 20-30 minutes. If it feels very stiff, add 10-20 g more milk (but I don't recommend adjusting this on your first try).
- With the mixer on low, add butter one tablespoon at a time until incorporated. Then mix on low-medium for about 2 minutes, just until everything is well combined. We're not kneading here, we'll build the dough's strength later through stretch and folds.
- Rest for about 30 minutes, then perform 2-3 gentle stretch-and-folds about 30 minutes apart.
- Let the dough rise until it's increased by about 30-50% in volume (typically 5-7 hours at around 22°C/72°F, trust the dough's look and feel, not the clock).At this stage (after bulk fermentation), you can refrigerate the dough overnight and continue the next day.
- Prepare the softened butter and mix the brown sugar with cinnamon. Lightly flour your counter and roll the dough into a 12 × 18 in (30 × 45 cm) rectangle.
- Spread the butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Cut 12 long strips along the long edge.
- Roll each strip up, and place them in a greased 9 × 13 in (23 × 33 cm) pan.Proof:Same day: Let proof at room temperature until puffy (about 2-3 hours).Overnight: Cover and refrigerate; the next day, bring to room temperature and proof until puffy (about 3-4 hours).
- Bake:Convection / fan oven: Preheat to 180°C / 355°F. If using, drizzle 120 g heavy cream over the rolls just before baking. Bake for 22-25 minutes, until golden on top (up to 30 minutes if baking from a cold proof).Conventional oven (no fan): Preheat to 190°C / 375°F. If using, drizzle 120 g heavy cream over the rolls just before baking. Bake for 25-30 minutes, until golden on top (from a cold proof, about 35-40 minutes).Tent loosely with foil near the end if the tops brown too quickly.
- Cool slightly before serving.
Notes
- If you refrigerate the dough after bulk fermentation, take it out at least 30 minutes before rolling so it's more pliable and easier to work with.
- I like to sift the flour after milling, which usually gives me about 485 g of sifted flour for this brioche-style dough. I then add 15 g of all-purpose flour so no freshly milled flour goes to waste.
- Sifting helps if you prefer a finer texture, but if your mill produces fine flour and your wheat berries are clean (without much bran), you can skip this step.
- For your first try, stick with 290 g milk and see how your dough feels. If it's too stiff to roll, add 5-10 g more next time.
- Proof by feel: aim for dough that's puffy and aerated, not doubled in size. Whole-grain enriched dough can move faster in a warm kitchen.
