The combination of pillowy sweet dough and warm hints of cinnamon were made for a bold cup of hot coffee. These rolls require some time and effort (like letting the dough rise overnight!), but we promise the results are worth every bit of work! Top with your favorite glaze, switch up the spices or even add chopped walnuts or raisins to make this recipe your own.

Recipe adapted from Emilie Raffa at the Clever Carrot

What You Need

For the Sweet Dough:

• 160 g (2/3 cup) milk, whole or 2%
• 28 g (2 tbsp) unsalted butter plus more for coating*
• 1 large egg
• 100 g (1/2 cup) bubbly, active sourdough starter
• 24 g (2 tbsp) granulated sugar
• 300 g (2½ cups) all-purpose flour (we used King Arthur)
• 3 g (1/2 tsp) fine sea salt
• cooking spray or oil, for coating

For the Filling:

• 28 g (2 tbsp) unsalted butter
• 1/2 cup sugar
• 3 tsp cinnamon

For the Glaze:

• 2 tablespoons unsalted butter melted
• 2-3 tablespoons heavy cream
• 1 cup powdered sugar
• 2 tablespoons honey
• ½ teaspoon vanilla extract

How to Make It

For the Dough:

1. Warm the milk and 28 g (2 tbsp) butter in a shallow pan or microwave. Cool slightly before using.
2. Add the egg, starter, and sugar to the bowl of a stand mixer. Mix to combine using the paddle attachment. With the machine running, slowly pour in the warm milk mixture.
3. Add the flour and salt, and continue mixing until a rough dough forms, about 1 minute. Scrape down the sides of the bowl as needed. Cover with a damp towel and let rest for 30 minutes.
4. Switch to the dough hook and knead on medium-low speed for 6–8 minutes after resting. The dough should be soft and pull away from the sides of the bowl. If very sticky (it should be tacky), add a sprinkle of flour.
5. Transfer the dough to a buttered medium bowl. Cover with a damp towel and let rest for another 30 minutes.
6. After resting, grab a portion of the dough and stretch and fold it toward the center of the bowl. Repeat this 4 times, turning the bowl as you go. Cover again and let rise overnight at room temperature until doubled in size (8–12 hours or more).
7. The following morning, lightly oil and flour your countertop. Gently coax the dough out of the bowl, stretch and fold the edges toward the center to deflate some air, and flip it over. Let it rest for 15 minutes.
8. Roll the dough into a 16 x 12-inch rectangle. If the dough resists rolling, let it relax for 10 minutes before trying again.
9. Line a 9-inch springform pan with parchment paper, leaving overhang for easy removal.

For the Filling:

1. Melt 28 g (2 tbsp) butter in a shallow pan or microwave. Combine the cinnamon and sugar in a small bowl.
2. Once the butter has cooled slightly, brush the entire surface of the dough with butter, leaving a 1/2-inch border around the edges. Sprinkle evenly with the cinnamon-sugar mixture.
3. Roll the dough tightly from the long edge (16 inches), pressing down as you go, and place seam-side down. If the dough sticks, lightly oil or flour your fingertips and try again. Cut into 1 1/2–2-inch sections using an oiled knife or bench scraper. For even pieces, score the dough before cutting.
4. Place the rolls into the parchment-lined pan. Let them rest for 1–2 hours until puffy.

For the Glaze:

1. Preheat the oven to 350°F. Bake the rolls for 35–40 minutes (check at 30 minutes). The tops should be golden brown, and the internal temperature should reach 190°F. Cool for 15 minutes in the pan, then transfer to a wire rack.
2. While the rolls bake, combine melted butter, vanilla, powdered sugar, and heavy cream in a stand mixer or with a hand mixer. Beat until smooth. Add the honey and mix again.
3. To serve, top the rolls with glaze or lightly dust with powdered sugar. Enjoy slightly warm, preferably the same day.