Overnight Sourdough Cinnamon Rolls Made with Freshly Milled Flour

Soft, tangy Overnight Sourdough Cinnamon Rolls made with freshly milled flour—naturally leavened, rich in flavor, and perfect for a cozy morning treat.

Hello! Welcome to Freshly Milled Recipes where Every Recipe Starts with Freshly Milled Flour! Today I’ll be sharing my newest recipe for my Overnight Sourdough Cinnamon Rolls made with Freshly Milled Flour! 

Because I am on a mission to make using Freshly Milled Flour accessible to everyone by providing recipes that anyone can follow, you’ll notice all of my recipes using grams instead of cups! Yes, this means you’ll need a food scale, but you’ll be so glad you did!

The more you get into using freshly milled flour, you will see the importance of using exact amounts if you want a consistent product. Wake up to the irresistible aroma of freshly baked Overnight Sourdough Cinnamon Rolls made with freshly milled flour.

These soft, flavorful rolls combine the tangy depth of sourdough with the wholesome richness of whole grains—perfect for a cozy weekend breakfast or a special brunch treat.

The slow overnight fermentation enhances both flavor and texture, giving you pillowy rolls with a caramelized cinnamon-sugar swirl and a luscious glaze on top.

For information about the health benefits of freshly milled grains, check out this post! Or you may be interested in our Double Chocolate Chip Banana Muffins made with Freshly Milled Flour recipe or a yummy Cremita (Cream of Wheat) made with Freshly Milled Flour recipe.

**This blog post may include affiliate links. Affiliate links bring a small income at no extra cost to you that allows Freshly Milled Recipes to continue to be a free resource.**

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First, Mill the Soft White Wheat Berries into flour.

Second, in a bowl or a stand mixer, combine Soft white wheat berries, water, sourdough starter, honey, and eggs.

Next, Add in the melted butter and mix until ball of dough forms. Cover with plastic wrap. Let rest overnight (up to 12 hours)

In the morning, add in your baking powder, baking soda, and salt.

Then using a small bowl combine softened butter, brown sugar and cinnamon to create your filling.

Sprinkle your counter with some flour and roll our your dough into a rectangular shape to about 1/4 inch thickness.

Spread your Cinnamon/Brown Sugar filling on the dough

Roll up the dough into a log shape pinching the ends inward

Then slice up the roll into 12 even pieces (I used a dough cutter, but some people like to use thread or unscented floss)*see notes for additional way to cut up

Bake at 375 for 20-25 minutes (until golden brown)

When the rolls are in the oven you can start making your cream cheese topping

In a medium saucepan, add the cream cheese, heavy cream, honey and vanilla extract

Stir until combined

Pour over Cinnamon Rolls and enjoy!

Tyla Beane

Overnight Sourdough Cinnamon Rolls Made with Freshly Milled Flour

Soft, tangy Overnight Sourdough Cinnamon Rolls made with freshly milled flour—naturally leavened, rich in flavor, and perfect for a cozy morning treat.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Resting 12 hours hrs

Total Time 12 hours hrs 45 minutes mins

Servings: 12 Rolls

Course: Breakfast, Dessert

Ingredients Equipment Method Notes

Ingredients

  

For the Cinnamon Rolls

• 560 g Soft White Wheat Berries Milled
• 3/4 Cup Water
• 2 Eggs
• 1/2 Cup of Honey
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 Cup Sourdough Starter fed
• 1/2 Cup Melted Butter

For the Filling

• 1/2 Cup Butter Softened
• 1 Cup Brown Sugar
• 2 tablespoons Cinnamon

For the Cream Cheese Topping

• 4 oz Cream Cheese
• 1/4 Cup Heavy Cream
• 1/4 Cup Honey
• 1 tsp Vanilla Extract

Equipment

• 1 Grain Mill
• 1 Medium Bowl
• 1 Medium Saucepan
• 1 Well Seasoned Cast Iron Skillet or Baking Dish

Method

 

1. Mill Soft White Wheat Berries into Flour
2. In a bowl or a stand mixer, combine Soft white wheat berries, sourdough starter, water, honey, and eggs.
3. Add in the melted butter and mix until ball of dough forms
4. Let rest overnight (up to 12 hours)
5. In the morning, mix in baking powder, baking soda and salt.
6. Using a small bowl combine softened butter, brown sugar and cinnamon to create your filling.
7. Sprinkle your counter with some flour and roll our your dough into a rectangular shape to about 1/4 inch thickness.
8. Spread your Cinnamon/Brown Sugar filling on the dough
9. Roll up the dough into a log shape pinching the ends inward
10. Then slice up the roll into 12 even pieces (I used a dough cutter, but some people like to use thread or unscented floss)*see notes for additional way to cut up
11. Bake at 375 for 20-25 minutes (until golden brown)
12. When the rolls are in the oven you can start making your cream cheese topping
13. In a medium saucepan, add the cream cheese, heavy cream, honey and vanilla extract
14. Stir until combined
15. Pout over Cinnamon Rolls and enjoy!

Notes

*Additional way to cut up cinnamon rolls if you find the rolling up and cutting too messy. After spreading the filling on your rectangular cinnamon roll dough, you could use a pizza cutter to cut your dough into 12 equal strips. Then roll each cinnamon roll up individually.