Table of Contents
- 1 Rustic, Cozy, and Full of Classic Charm
- 2 đ„ Why Youâll Love This Farmhouse-Style Recipe
- 3 đ Ingredients
- 4 đȘ” Tools for That Farmhouse Touch
- 5 đ° Recommended Baking Timeline
- 6 đ©âđł How to Make Farmhouse-Style Sourdough Cinnamon Rolls
- 7 đŠ Storage & Reheating Tips
- 8 â FAQ â Farmhouse-Style Sourdough Cinnamon Rolls
- 9 đ§Ą Final Thoughts: A Slice of Rustic Comfort
Rustic, Cozy, and Full of Classic Charm
Thereâs 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 tableâfluffy, 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 youâre new to sourdough or a seasoned baker, these cinnamon rolls are easy to love and hard to resist.
đ„ Why Youâll Love This Farmhouse-Style Recipe
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đ Sourdough-based â No commercial yeast needed, just your active starter.
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đȘ” Baked in cast iron â Enhances that farmhouse feel with crispy golden edges.
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đ§ Rustic and homemade â Imperfect swirls and real ingredients = soul food.
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đŠ Simple vanilla glaze â A lighter, brighter topping than heavy frosting.
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âł Overnight-friendly â Prep ahead, then bake fresh in the morning.
đ Ingredients
For the Dough
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1 cup (227g) active sourdough starter
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Ÿ cup (180ml) warm whole milk
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Œ cup (50g) granulated sugar
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1 large egg
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4 tbsp (57g) melted unsalted butter
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3 œ cups (420g) all-purpose flour
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1 tsp salt
For the Filling
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â cup (70g) brown sugar
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1 tbsp ground cinnamon
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Œ tsp nutmeg (optional, for warmth)
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4 tbsp (57g) softened butter
For the Vanilla Glaze
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1 cup (120g) powdered sugar
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2â3 tbsp milk or cream
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1 tsp vanilla extract
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Pinch of salt
đȘ” Tools for That Farmhouse Touch
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10â12 inch cast iron skillet
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Mixing bowls
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Rolling pin
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Parchment paper (optional)
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Bench scraper or sharp knife
đ° Recommended Baking Timeline
Step | Timing |
---|---|
Mix & Knead Dough | Evening (15â20 minutes) |
First Rise | 4â6 hours at room temp |
Shape & Chill | Overnight (8â12 hours) |
Bake & Glaze | Morning (30 minutes) |
đ©âđł How to Make Farmhouse-Style Sourdough Cinnamon Rolls
Step 1 â Make the Dough
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In a large bowl, combine your active starter, warm milk, sugar, egg, and melted butter. Stir well.
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Add the flour and salt. Mix until a shaggy dough forms.
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Knead the dough for about 8â10 minutes by hand (or 5â6 minutes in a mixer) until soft and smooth.
đĄ Farmhouse tip: Donât stress perfectionâslightly sticky dough leads to softer rolls.
Step 2 â Bulk Fermentation (First Rise)
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Cover the bowl with a towel or lid and let it rest at room temperature for 4â6 hours, or until the dough has doubled in size and feels airy.
Step 3 â Roll and Fill
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Lightly flour your surface. Roll the dough into a rectangle, roughly 12Ă16 inches.
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Spread softened butter over the surface.
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Mix together the brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the butter.
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Roll the dough up tightly from the long side to form a log. Cut into 8â10 rolls.
Step 4 â Place in Skillet & Refrigerate Overnight
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Grease your cast iron skillet or line it with parchment paper.
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Arrange rolls evenly with space between eachâtheyâll expand overnight.
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Cover the skillet with plastic wrap or a towel and refrigerate for 8â12 hours.
Step 5 â Bake and Glaze
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The next morning, take the skillet out of the fridge and let it sit at room temp for 1 hour.
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Preheat the oven to 375°F (190°C).
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Bake for 25â30 minutes, or until golden and cooked through.
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While the rolls bake, whisk together your vanilla glaze.
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Drizzle glaze over the warm rolls and serve immediately.
âš Rustic tip: Let some glaze drip over the edgesâitâs part of the farmhouse charm!
đŠ Storage & Reheating Tips
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Store leftovers in an airtight container for up to 3 days.
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Reheat in the oven at 300°F for 8â10 minutes or microwave individually for 20â30 seconds.
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These rolls also freeze wellâwrap tightly before freezing and thaw overnight in the fridge.
â FAQ â Farmhouse-Style Sourdough Cinnamon Rolls
Can I bake these without a cast iron skillet?
Absolutely! A 9Ă9 or 9Ă13 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 2â3 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 œ 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.
đ§Ą 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, theyâre 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 bakingâno apron required.