SourTube: Soft, Gooey Sourdough Cinnamon Rolls (feat. Macro Miranda)

📺 SourTube pick: This is a curated video — we didn't make it, we just love it and think you will too. All credit belongs to the creator below. Watch it, learn from it, then go show them some love.

Today's pick: Sourdough Cinnamon Rolls

Creator: Miranda of Macro Miranda
Watch on YouTube: Sourdough Cinnamon Rolls
More from Macro Miranda: her recipe site at macromiranda.com, full of sourdough and macro-friendly recipes

If the embed doesn't load, watch it directly on YouTube here.

Why we picked this one

Cinnamon rolls are where a lot of sourdough bakers stall out. The dough is enriched, the timing feels mysterious, and one under-proofed pan later you're eating sweet, cinnamon-flavoured hockey pucks. 😅 This video strips all of that drama away: it's a calm, start-to-finish walkthrough that treats cinnamon rolls like what they are — just a soft dough, rolled up with something delicious and given enough time to get puffy.

What we like most is how flexible the schedule is. Miranda builds in a long, hands-off bulk ferment, then gives you a real choice for the second rise: leave the shaped rolls out until they're puffy, or tuck the pan in the fridge and bake them fresh later. That's the move for anyone who wants warm rolls on the table without starting at dawn. No heroics, no 5 a.m. alarm — just a pan that waits for you.

The detail we wish someone had told us sooner? The second rise is not a suggestion. Rolls that go into the oven before they've properly puffed bake up dense and bready, no matter how good the dough was. In this video you can actually see what "ready" looks like — the rolls have expanded to fill the pan and snuggle up against each other. Wait for that. It's worth it.

What you'll learn

• A stand-mixer enriched dough, start to finish: mixing and kneading a soft, buttery dough that stays easy to handle instead of sticky and chaotic.
• How to roll, fill, and cut clean spirals: rolling the dough into an even rectangle, spreading the filling edge to edge, and portioning rolls that bake up the same size.
• A flexible two-rise schedule: a long bulk ferment plus your choice of a room-temperature second rise or an overnight fridge rest before baking.

Our two cents to go with it

Two beginner things worth knowing before you hit play:

1. Cut with dental floss or a serrated knife, not a bench scraper chop. Squashing the log as you cut it seals the spirals shut and smears the filling everywhere. Slide unflavoured floss under the log, cross the ends over the top, and pull — you get clean, round rolls that actually look like the ones in the video.

2. Frost them warm, not hot. Straight out of the oven, the frosting just melts and slides off into the pan. Give the rolls about ten minutes so they're warm enough to get gloriously gooey but cool enough that the frosting stays where you put it. Patience, round two. You've got this.

If watching this gets you itching to bake but your starter is sluggish, inconsistent, or one bad week away from giving up entirely — that's literally why we dehydrate ours and ship it ready to wake up in a few days. A reliable starter makes sweet bakes like this one actually relaxing. Squirrelly Girl Starter is here when you need it. 🐿️

Loved this video? Go tell Miranda — like and subscribe on YouTube so she keeps making them.

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