These are, without question, the best sourdough cinnamon rolls you’ll ever make at home. These are tender, fluffy, and perfectly spiced. Using an overnight sourdough method with an optional tangzhong step gives you rolls that stay soft for days. Whether you’re using an active starter or planning ahead with tangzhong, this recipe delivers every time.

If you like a crispy and chewy interior cookie with a little depth from brown butter and sourdough discard, and it still gives you that toffee crunch, this is probably one you’ll make again.