If you’re on the hunt for the ultimate morning treat, look no further than this Sourdough Cinnamon Rolls Recipe. I absolutely love how these rolls come out tender, fluffy, and wrapped in that perfect cinnamon-sugar swirl, all thanks to the magic of sourdough. When I first tried baking cinnamon rolls with sourdough starter, I discovered they have a depth of flavor and an incredible texture that you just won’t get with regular yeast. Stick with me — I’ll share all my tricks so you can nail these fan-freaking-tastic rolls every time!
Why You’ll Love This Recipe
- Depth of Flavor: Thanks to the sourdough starter, these rolls have a subtle tang that perfectly balances the sweetness.
- Soft & Fluffy Texture: The warm heavy cream poured just before baking keeps the rolls irresistibly moist and tender.
- Make-Ahead Friendly: Whether you want to chill, freeze, or bake the next day, this recipe easily fits your schedule.
- Cream Cheese Frosting: The tangy frosting melts into the warm rolls creating that iconic gooey finish everyone loves.
Ingredients You’ll Need
The ingredients for this sourdough cinnamon rolls recipe are straightforward, but each plays an important role in creating that soft, flavorful dough and sticky, cinnamon-swirled center. Using quality dairy, bread flour, and a healthy active starter will give you the best results. Plus, I’ll share some tips on substitutions that work well.
- Active Sourdough Starter: Make sure your starter is bubbly and active to get a good rise and flavor.
- Warm Milk: Should be lukewarm (around 100-110°F) so you don’t kill the starter but encourage fermentation.
- Dark Brown Sugar: This adds a richer, molasses-like sweetness—light brown sugar works in a pinch.
- Unsalted Butter: Use real butter for the best flavor; melted in the dough and softened for the filling.
- Salt: A pinch to balance sweetness and enhance flavor.
- Large Egg: Brings richness and helps with dough structure.
- Bread Flour: Higher protein content helps create a chewy but tender roll.
- Heavy Cream: Warmed and poured on top before baking for extra softness.
- Cinnamon: Fresh ground is best for an intense, aromatic filling.
- Cream Cheese: Room temperature, for that smooth frosting that melts beautifully.
- Powdered Sugar: For the classic sweet, smooth frosting texture.
Variations
I love customizing recipes a bit depending on season or what’s in my pantry, and this sourdough cinnamon rolls recipe is no different. Feel free to tweak the filling or frosting, or even make it vegan-friendly with some easy swaps. You’ll find it’s forgiving — perfect for experimenting.
- Maple Cinnamon Filling: I swapped the brown sugar for pure maple syrup once and the rolls came out with an amazing, cozy flavor my family adored.
- Vegan Version: Replace butter with coconut oil and egg with flax egg; the texture was still surprisingly soft and delicious.
- Nutty Twist: Adding chopped toasted pecans or walnuts into the cinnamon sugar adds wonderful crunch and warmth.
- Spiced Up: A pinch of ground nutmeg or cardamom in the filling can elevate the flavor for the holidays.
How to Make Sourdough Cinnamon Rolls Recipe
Step 1: Mix the dough ingredients gently but thoroughly
Start by combining your active sourdough starter, dark brown sugar, and warm milk in the bowl of your stand mixer with the paddle attachment. Make sure the milk is warm but not hot — around 100 to 110°F is ideal — because too much heat can kill those precious wild yeasts. Once you mix these well on low speed, add the melted butter, salt, and the room temperature egg. These ingredients bring richness to the dough and set the stage for soft rolls.
Step 2: Incorporate flour and knead for perfect texture
Swap your paddle attachment for the dough hook, then add flour gradually, about half a cup at a time. Mixing on medium speed, scrape the bowl between additions to ensure everything is well combined. This step is key – the dough should start pulling away from the sides, feeling tacky but not sticky when you gently poke it. If you’re measuring by cups, remember to fluff your flour and spoon it in to avoid dense dough. Knead for 5 more minutes to develop that gluten strength for a springy, tender roll.
Step 3: Let the dough rise until doubled
Cover the dough with a clean tea towel or plastic wrap and set it to rise in a warm spot. In my kitchen at about 70°F, this usually takes 6-7 hours — patience is key here! You’ll notice the dough puff up significantly, which tells you the natural fermentation is doing its magic. If your kitchen is cooler, give it some extra time; if warmer, it’ll go quicker. Pro tip: a reusable shower cap works great to keep moisture in without sticking.
Step 4: Shape your rolls with love and care
Once your dough has doubled, gently turn it out onto a lightly floured surface. Roll it out into a 16×12 inch rectangle — even edges help, but don’t stress if it’s imperfect. Spread softened butter evenly over the surface, then sprinkle your cinnamon and sugar mixture on top. Roll it up tightly from the long edge, snip off any uneven ends, and cut into 9 equal pieces using dental floss or a sharp knife. I love how dental floss makes clean cuts without squishing the dough!
Step 5: Second rise before baking
Place your rolls in a greased 9×9 inch baking dish or cast iron skillet, spaced about half to one inch apart. Cover with a damp towel and let them rise again until noticeably puffed and larger — about 3-4 hours in my 70°F kitchen. Not ready to bake yet? You can refrigerate overnight, then let them come to room temperature and rise for a bit longer before baking.
Step 6: Bake with a creamy splash for extra softness
Just before baking, pour warmed heavy cream evenly over the rolls. This little trick keeps them ultra moist and soft during baking. Bake at 350°F for 30-35 minutes until golden brown and an instant-read thermometer reads about 190°F. Cool slightly on a wire rack — this is the perfect time to whip up some cream cheese frosting!
Step 7: Cream cheese frosting magic
In a bowl, beat room temperature butter and cream cheese until smooth. Add powdered sugar and heavy cream and blend until creamy and spreadable. The frosting spreads best when the rolls are warm, so it melts into all those delicious nooks and crannies. I always find licking the spatula is mandatory here!
Pro Tips for Making Sourdough Cinnamon Rolls Recipe
- Use a Kitchen Scale: I can’t stress this enough — weighing ingredients keeps your dough consistent every time.
- Don’t Rush the Rise: The long fermentation is what gives the rolls that special sourdough flavor and tenderness.
- Dental Floss for Clean Cuts: I discovered this trick while baking; it slices the rolls flawlessly without squashing.
- Warm Cream Before Baking: Pouring warm heavy cream over the rolls keeps them soft after baking — a game changer.
How to Serve Sourdough Cinnamon Rolls Recipe
Garnishes
My go-to garnish is the signature cream cheese frosting because it melts perfectly over the warm rolls. Sometimes, I like to add a light dusting of cinnamon on top for extra aroma, or even a sprinkle of toasted chopped nuts for crunch. A drizzle of maple syrup can also add a delightful sweetness boost if you’re feeling adventurous.
Side Dishes
I enjoy pairing these warm sourdough cinnamon rolls with a hot cup of coffee or chai tea. Fresh fruit, like sliced apples or berries, can brighten the meal and balance the sweetness. On special weekends, I’ll whip up some scrambled eggs or a simple frittata alongside to round out the breakfast spread.
Creative Ways to Present
For a fun brunch, I’ve presented these sourdough cinnamon rolls in colorful ceramic dishes or cast iron skillets that can go directly from oven to table. Tying a pretty ribbon around the baking dish makes a sweet gift, and for holidays, I’ve garnished with fresh rosemary sprigs and edible flowers around the edges for an Instagram-worthy look.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers — lucky you! Store them in an airtight container in the fridge for up to two days. I find the rolls taste best if you take them out an hour before serving so they warm up gently to room temperature without drying out.
Freezing
I often freeze unbaked rolls after shaping. Just cover the baking dish tightly with plastic wrap, pop it in the freezer, and later transfer them into a freezer bag to keep them fresh longer — up to a week is ideal. When you’re ready, thaw overnight in the fridge, then allow time for a second rise at room temperature before baking.
Reheating
To reheat leftovers, I pop the rolls in a 350°F oven for about 15 minutes until warmed through. If using frozen rolls that were baked earlier, let them thaw first then warm gently. Adding a bit of extra frosting after reheating revives that fresh-baked taste.
FAQs
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Can I use active dry yeast instead of sourdough starter?
While you can substitute active dry yeast for the sourdough starter to speed up the process, the flavor will be less complex and lack the signature tang. If you do, reduce the rising times significantly, as yeast acts faster than sourdough wild yeasts.
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How do I know if my sourdough starter is active and ready?
Your starter should be bubbly, smell tangy but pleasant, and have roughly doubled in size a few hours after feeding. Using it at peak activity ensures your dough will rise well.
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Can I freeze the rolls after baking?
Yes! After baking, cool completely, then don’t frost. Wrap tightly in plastic wrap and store in freezer bags. Reheat in the oven and add fresh frosting just before serving for best results.
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Why do my cinnamon rolls sometimes come out dense?
That usually happens if the dough didn’t rise long enough or your starter isn’t active. Be patient with fermentation times and make sure your dough is tacky but not sticky for best fluffy rolls.
Final Thoughts
This Sourdough Cinnamon Rolls Recipe has become a weekend favorite in my house — it’s one of those recipes that’s genuinely worth every minute of waiting. The combination of sourdough’s gentle tang with the classic cinnamon-sugar swirl and rich cream cheese frosting is pure comfort on a plate. If you’re looking to impress family, surprise friends, or simply treat yourself, these rolls are a fantastic choice. Trust me, once you make them, your kitchen will smell like the coziest bakery, and you’ll want to keep this recipe close forever!
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Sourdough Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 9 hours 55 minutes
- Yield: 9 Sourdough Cinnamon Rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delicious batch of homemade Sourdough Cinnamon Rolls that are soft, fluffy, and packed with a rich cinnamon-sugar filling. Made with an active sourdough starter and enriched with butter, eggs, and milk, these rolls are lovingly slow-fermented for deep flavor and perfect texture. Topped with a smooth cream cheese frosting, they make the ideal cozy breakfast or sweet treat.
Ingredients
Dough
- 100 grams (1/3 cup) active sourdough starter
- 175 grams (3/4 cup) warm milk (no hotter than 120°F)
- 30 grams (2 Tablespoons) dark brown sugar
- 57 grams (4 Tablespoons) unsalted butter, melted
- 5 grams (3/4 teaspoon) salt
- 1 large egg, room temperature
- 370 grams (2 1/2 cups + 2 Tablespoons) bread flour
- 120 grams (1/2 cup) heavy cream, warm (just before baking)
Filling
- 57 grams (1/4 cup) unsalted butter, softened
- 150 grams (2/3 cup) dark brown sugar
- 12 grams (5 teaspoons) ground cinnamon
Cream Cheese Frosting
- 28 grams (2 Tablespoons) unsalted butter, room temperature
- 55 grams (2 ounces) cream cheese, room temperature
- 15 grams (1 Tablespoon) heavy cream
- 90 grams (3/4 cup) powdered sugar
Instructions
- Mix Starter and Liquids: Add the active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F) to the stand mixer bowl with the paddle attachment. Mix on low speed until well combined.
- Add Butter, Salt, and Egg: Add melted unsalted butter, salt, and the room temperature egg to the mixture. Continue mixing on low until fully incorporated.
- Add Flour and Knead Dough: Switch to the dough hook attachment. Add the bread flour in increments of 70g (1/2 cup) while mixing on medium speed. Scrape the sides of the bowl between additions. Knead for an additional 5 minutes until the dough feels tacky, not sticky, and pulls away from the bowl.
- First Rise: Cover the bowl with a towel or plastic wrap and let the dough rise in a warm spot until doubled, about 6-7 hours at 70°F. Timing varies with kitchen temperature.
- Shape the Dough: Turn the risen dough onto a floured surface and roll it out into a 16×12 inch rectangle with a rolling pin.
- Apply Filling Butter: Spread softened butter evenly over the dough surface.
- Mix and Spread Cinnamon Sugar: Combine dark brown sugar and ground cinnamon in a small bowl, then sprinkle it evenly over the buttered dough.
- Roll and Slice: Roll the dough starting from the long edge closest to you into a log. Trim uneven edges. Cut into 9 equal pieces using dental floss, a sharp knife, or a pizza cutter.
- Arrange in Pan: Grease a 9×9 inch baking dish or large cast iron skillet with butter. Place rolls in the dish spaced 1/2 to 1 inch apart.
- Second Rise: Cover with a damp towel and allow rolls to rise until puffy and noticeably grown, approximately 3-4 hours at 70°F. Alternatively, refrigerate overnight and then allow to rise at room temperature before baking.
- Preheat Oven & Prepare Cream: Preheat oven to 350°F. Warm the heavy cream to just before baking.
- Add Heavy Cream: Pour warm heavy cream over the rolls to help keep them soft while baking.
- Bake: Bake rolls at 350°F for 30-35 minutes, or until tops are golden brown and internal temperature reaches 190°F.
- Cool Slightly: Remove from oven and transfer to a wire rack to cool slightly.
- Prepare Frosting: While rolls cool, beat unsalted butter and cream cheese together until smooth. Add powdered sugar and heavy cream and mix until creamy.
- Frost Rolls: Spread cream cheese frosting over warm cinnamon rolls using an offset spatula, allowing frosting to melt into the rolls’ crevices. Serve warm and enjoy.
Notes
- Use a kitchen scale for precise ingredient measurements for best results.
- Dark brown sugar can be substituted with light brown sugar in the dough and filling.
- The dough rise times depend heavily on kitchen temperature; warmer conditions encourage faster rise.
- Make-ahead options: refrigerate or freeze shaped rolls overnight and allow them extra rise time before baking.
- For freezing, bake rolls without frosting, then freeze. Thaw and reheat before icing.
- Store leftover rolls in an airtight container in the fridge for up to 2 days and bring to room temperature before serving.
- Serve warm with your favorite tea or coffee for an ideal breakfast treat.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 18g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
