Growing up in the Midwest with a father who had a special proclivity for baking, cinnamon rolls were a frequent weekend occurrence in my house. I love cinnamon rolls because they feel like an extra-special treat, but they're also super casual (I mean, you eat them with your hands! And licking the frosting off your fingers after is totally acceptable). If you're as big a fan as I am, this recipe for a sourdough cinnamon roll is a must-make.
This recipe from The Clever Carrot starts with a fantastic overnight sourdough base. One of the most frustrating things for me personally when making cinnamon rolls is the proofing process. Waiting for a dough to rise seems like an eternity, but when I can go to sleep and wake up and be ready to make something, the long wait seems infinitely shorter! Traditional cinnamon sugar filling is then added to the rolled-out dough and with the help of a bench scraper, you will soon have your rolls cut and ready for their second rise before baking. A tasty frosting or glaze is added and you're set in breakfast heaven!
As a bonus, you can make multiple batches of this at once and freeze them off after they have hit the stage in the process where they have become cut cinnamon rolls (before the second rise). That way you always have some on hand and don't have to wait for the extra-long overnight rise; just pop them in the oven like a total rockstar who swooped in to save the weekend breakfast doldrums!
More Cinnamon Roll Recipes from Kitchn
→ Get the Recipe: How To Make Sourdough Cinnamon Rolls from The Clever Carrot