Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls are a delightful fusion of flakiness and heartiness that will make you rethink breakfast for good. With their tender, pillowy texture and a warm, sweet aroma that fills the air as they bake, these rolls are not just a treat; they’re an experience. Made with an active sourdough starter, they offer a unique depth of flavor that store-bought versions simply can’t compete with. Every swirl of cinnamon sugar embodies comfort, perfect for cozy weekends or special occasions.

I first discovered the magic of Sourdough Cinnamon Rolls on a chilly Sunday morning, flipping through a beloved cookbook while a pot of coffee brewed in the background. The idea of intertwining my sourdough starter—a cherished kitchen companion—with these sweet rolls seemed foolproof, and I couldn’t have been more thrilled with the outcome. The delightful aroma wafting through my home as they baked reminded me of family gatherings and lazy breakfasts shared with loved ones. Believe me, once you try this recipe, you might never go back to your usual sticky bun again!

How to Make Sourdough Cinnamon Rolls

1. Prepare the Dough: In a large mixing bowl, combine 3 ½ cups (17 ½ oz) bread flour, 2 tablespoons granulated sugar, and 1 teaspoon salt. Add in the 4 large eggs, 1 cup active sourdough starter, and ½ cup lukewarm whole milk. Mix until combined, and then gradually incorporate the cubed ½ cup softened butter. Knead until the dough is smooth and elastic, about 8-10 minutes by hand or 5 minutes in a stand mixer.

2. Let it Rise: Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise in a warm place until it doubles in size—about 1 to 1.5 hours.

3. Make the Filling: While the dough is rising, prepare the filling by mixing 6 tablespoons softened butter, ½ cup granulated sugar, 1 tablespoon ground cinnamon, 1 tablespoon all-purpose flour, and ½ teaspoon salt in a bowl until creamy and well-combined.

4. Roll Out the Dough: After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle, about ¼ inch thick.

5. Spread the Filling: Use a spatula to spread the cinnamon filling evenly over the rolled-out dough, leaving a slight border around the edges.

6. Form the Rolls: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it, then slice it into 9 equal pieces.

7. Prepare to Bake: Place the rolls in a greased baking dish so they’re close but not touching. Cover with a towel and let them rest for about 30 to 45 minutes to rise again.

8. Preheat & Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30-35 minutes or until they are golden brown and fragrant.

9. Prepare the Icing: While the rolls are baking, prepare the cream cheese icing by mixing ½ cup softened cream cheese, ¼ cup softened butter, 1 cup sifted powdered sugar, and ½ teaspoon vanilla extract until smooth and creamy.

10. Ice & Enjoy: Once the cinnamon rolls are out of the oven, allow them to cool slightly before drizzling the icing over the top. Serve warm for maximum enjoyment.

Storing & Reheating

To store your Sourdough Cinnamon Rolls, keep them at room temperature in an airtight container for up to 2 days. For longer storage, place them in the refrigerator for up to a week. If you want to freeze them, wrap each roll tightly in plastic wrap and then place them in a freezer bag—these will keep well for up to 3 months. When you’re ready to enjoy another roll, simply reheat in the microwave for 20-30 seconds or bake at 350°F (175°C) for about 10 minutes until warmed through, but note that the texture might be a touch less fluffy after freezing.

Using this Sourdough Cinnamon Rolls recipe will have your kitchen flooded with enticing smells, and your friends and family will be begging for more. The benefit of sourdough adds a delightful tang and chewiness reminiscent of artisan bakery rolls without leaving your home. Plus, this recipe is a fantastic way to use up sourdough starter, turning a humble ingredient into a show-stopping treat.

Recipe FAQs

Can I make these rolls the night before?

Absolutely! After forming the rolls and placing them in the baking dish, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes to an hour before baking.

What can I substitute for sourdough starter?

You can substitute active dry yeast instead. Use 1 packet (about 2 ¼ teaspoons) of yeast. However, the flavor will not be the same; the sourdough adds a unique tanginess that enhances the rolls.

How can I make this recipe dairy-free?

For a dairy-free version, you can use coconut or almond milk and replace butter with an equal amount of vegan butter or coconut oil. Make sure to use cream cheese that is dairy-free for the icing.

How do I know when my rolls are done baking?

You’ll know your rolls are done when they are golden brown on top, and if you tap on the bottom, they should sound hollow. A food thermometer can help, too—an internal temperature of 190°F (88°C) means they are baked through!

Sourdough Cinnamon Rolls

Recipe Author: Naomi

These Sourdough Cinnamon Rolls are bursting with flavor thanks to a soft dough enriched with butter, eggs, and an active sourdough starter. Perfect for a comforting breakfast or a sweet snack, these rolls are sure to delight anyone looking for an easy homemade treat.

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Pin Recipe

• Prep Time 40 minutes
• Cook Time 35 minutes
• Yield 9 rolls 1x

Ingredients

Scale 1x2x3x

• 3 ½ cups (17 ½ oz/497 g) bread flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup (8 oz/225 g) active sourdough starter
• ½ cup (4 fl oz/120 ml) whole milk, lukewarm
• ½ cup (4 oz/115 g) butter, cubed and softened
• 6 tablespoons (3 oz/85 g) butter, softened
• ½ cup (4 oz/115 g) granulated sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon all-purpose flour
• ½ teaspoon salt
• ½ cup (4 oz/115 g) cream cheese, softened
• ¼ cup (2 oz/57 g) butter, softened
• 1 cup (4 oz/115 g) powdered sugar, sifted
• ½ teaspoon vanilla extract

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Instructions

1. In the bowl of a stand mixer, combine the flour, sugar, and salt.
2. In a jug, whisk together the eggs, sourdough starter, and lukewarm milk.
3. Mix on medium speed while adding the wet ingredients and the cubed butter until the dough is smooth and glossy—about 8 to 10 minutes.
4. Transfer the dough to a greased bowl, cover with cling wrap and a tea towel, and let it proof in a warm spot for about 4 hours until it doubles in size.
5. In a small bowl, blend the softened butter, sugar, cinnamon, flour, and salt for the filling, and set it aside.
6. Butter and line a 10-inch springform pan with parchment paper.
7. On a lightly floured surface, roll the dough into a 16 x 20 inch rectangle.
8. Evenly spread the cinnamon-sugar filling over the dough, leaving a ½ inch border along both long edges.
9. Roll the dough starting at one long edge to form a tight log.
10. Cut the log into 9 equal pieces, roughly 2 inches long, and arrange them cut-side up in the prepared pan, covering it with cling wrap and a towel before refrigerating overnight.
11. In the morning, allow the rolls to proof in a warm area for 2 hours or until doubled in size.
12. Preheat the oven to 350°F (180°C) around the end of the rising time.
13. Bake the rolls for 30–35 minutes until golden brown.
14. Cool in the pan for 15 minutes, and then transfer them to a serving plate.
15. For the glaze, whisk the cream cheese, softened butter, powdered sugar, and vanilla until smooth and drizzle over the warm rolls before serving.

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Notes

These rolls are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat leftover rolls in the microwave for 30 seconds or in a preheated oven for about 3 minutes.
Make sure to use an active sourdough starter for best results.

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Nutrition

• Serving Size: 1 roll
• Calories: 290
• Sugar: 12g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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