Farmhouse-Style Sourdough Cinnamon Rolls with Vanilla Glaze

Rustic, Cozy, and Full of Classic Charm

There’s something timeless about the smell of cinnamon and freshly baked bread wafting through a country kitchen. These Farmhouse-Style Sourdough Cinnamon Rolls bring that cozy, nostalgic feeling right to your table—fluffy, tangy rolls baked in a cast iron skillet and drizzled with a sweet, simple vanilla glaze.

Perfect for weekend mornings, holidays, or any day that needs a touch of rustic charm, this recipe is inspired by slow living, seasonal baking, and the kind of comfort food that feels like a warm hug.

Whether you’re new to sourdough or a seasoned baker, these cinnamon rolls are easy to love and hard to resist.

🥖 Why You’ll Love This Farmhouse-Style Recipe

• 🍞 Sourdough-based – No commercial yeast needed, just your active starter.

• 🪵 Baked in cast iron – Enhances that farmhouse feel with crispy golden edges.

• 🧈 Rustic and homemade – Imperfect swirls and real ingredients = soul food.

• 🍦 Simple vanilla glaze – A lighter, brighter topping than heavy frosting.

• ⏳ Overnight-friendly – Prep ahead, then bake fresh in the morning.

🛒 Ingredients

For the Dough

• 1 cup (227g) active sourdough starter

• ¾ cup (180ml) warm whole milk

• ¼ cup (50g) granulated sugar

• 1 large egg

• 4 tbsp (57g) melted unsalted butter

• 3 ½ cups (420g) all-purpose flour

• 1 tsp salt

For the Filling

• ⅓ cup (70g) brown sugar

• 1 tbsp ground cinnamon

• ¼ tsp nutmeg (optional, for warmth)

• 4 tbsp (57g) softened butter

For the Vanilla Glaze

• 1 cup (120g) powdered sugar

• 2–3 tbsp milk or cream

• 1 tsp vanilla extract

• Pinch of salt

🪵 Tools for That Farmhouse Touch

• 10–12 inch cast iron skillet

• Mixing bowls

• Rolling pin

• Parchment paper (optional)

• Bench scraper or sharp knife

🕰 Recommended Baking Timeline

👩‍🍳 How to Make Farmhouse-Style Sourdough Cinnamon Rolls

Step 1 – Make the Dough

1. In a large bowl, combine your active starter, warm milk, sugar, egg, and melted butter. Stir well.

2. Add the flour and salt. Mix until a shaggy dough forms.

3. Knead the dough for about 8–10 minutes by hand (or 5–6 minutes in a mixer) until soft and smooth.

💡 Farmhouse tip: Don’t stress perfection—slightly sticky dough leads to softer rolls.

Step 2 – Bulk Fermentation (First Rise)

1. Cover the bowl with a towel or lid and let it rest at room temperature for 4–6 hours, or until the dough has doubled in size and feels airy.

Step 3 – Roll and Fill

1. Lightly flour your surface. Roll the dough into a rectangle, roughly 12×16 inches.

2. Spread softened butter over the surface.

3. Mix together the brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the butter.

4. Roll the dough up tightly from the long side to form a log. Cut into 8–10 rolls.

Step 4 – Place in Skillet & Refrigerate Overnight

1. Grease your cast iron skillet or line it with parchment paper.

2. Arrange rolls evenly with space between each—they’ll expand overnight.

3. Cover the skillet with plastic wrap or a towel and refrigerate for 8–12 hours.

Step 5 – Bake and Glaze

1. The next morning, take the skillet out of the fridge and let it sit at room temp for 1 hour.

2. Preheat the oven to 375°F (190°C).

3. Bake for 25–30 minutes, or until golden and cooked through.

4. While the rolls bake, whisk together your vanilla glaze.

5. Drizzle glaze over the warm rolls and serve immediately.

✨ Rustic tip: Let some glaze drip over the edges—it’s part of the farmhouse charm!

📦 Storage & Reheating Tips

• Store leftovers in an airtight container for up to 3 days.

• Reheat in the oven at 300°F for 8–10 minutes or microwave individually for 20–30 seconds.

• These rolls also freeze well—wrap tightly before freezing and thaw overnight in the fridge.

❓ FAQ – Farmhouse-Style Sourdough Cinnamon Rolls

Can I bake these without a cast iron skillet?

Absolutely! A 9×9 or 9×13 baking dish works just as well. But cast iron gives you that classic golden bottom and rustic look.

Can I skip the overnight proof?

Yes, though the flavor improves with a cold ferment. Let the shaped rolls rise at room temperature for 2–3 hours until puffy, then bake.

Is this recipe beginner-friendly?

Yes! This is a great first enriched sourdough project. The dough is simple, and even slightly imperfect shaping turns out beautifully in a cast iron skillet.

Can I add nuts or raisins?

Definitely. Add ½ cup chopped pecans or raisins to the filling before rolling for a more classic farmhouse flavor.

What type of starter works best?

Use a 100% hydration active sourdough starter (equal parts flour and water by weight). It should be bubbly, recently fed, and ready to rise dough.

🧡 Final Thoughts: A Slice of Rustic Comfort

These Farmhouse-Style Sourdough Cinnamon Rolls with Vanilla Glaze bring a sense of warmth, simplicity, and nostalgia to any kitchen. With their fluffy centers, swirled cinnamon sweetness, and rustic presentation, they’re made for slow mornings and cozy moments.

So pour yourself a cup of coffee, grab a warm roll straight from the skillet, and enjoy the comfort of old-fashioned baking—no apron required.