Sourdough Cinnamon Rolls with Cream Cheese Frosting (Overnight Method)

The cream cheese icing, the sticky spiced filling, and the soft and sweet dough that holds it all together. There’s nothing better than waking up to homemade cinnamon rolls. But sourdough cinnamon rolls are even better. Slightly tangy (NOT sour), and easier to make because it makes sense to make your dough the day before. Of all the sourdough recipes I make, my family asks for this one the most.

When you wake up to the kitchen smelling like cinnamon, you know it’s a good day. I hope you don’t let all the steps hold you back from making these: they aren’t hard, and the work is split into little sections.

Kids also love cutting the dough into strips and rolling it up (and making the frosting!), so once you have the dough made, you can pretty much hand the rest of the baking off to them.

Ingredients and Tools You’ll Need

If you don’t have a starter, you can make your own sourdough starter, but it takes a week, so plan ahead! Humidity will affect how much flour you need. Start with the lower amount and gradually add until the dough is slightly tacky but not too sticky.

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If you’d like to double or triple this recipe, or use metric measurements, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• saucepan
• Stand mixer (makes kneading the dough much easier; if you don’t have one, you can knead by hand)
• 9×13 baking dish

Ingredients

Dough

• ½ cup active sourdough starter
• 1 ½ cups milk
• ¼ cup sugar
• ¼ cup unsalted butter
• 4-4 ½ cups all-purpose flour (start with the lower amount and add more as needed)
• ½ teaspoon salt

Filling

• 2 teaspoons cinnamon
• ¼ cup unsalted butter, room temperature
• ½ cup brown sugar
• ½ teaspoon salt

Frosting

• ½ cup cream cheese, room temperature
• ¼ cup unsalted butter, room temperature
• ½ teaspoon salt
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed to create the desired consistency of the frosting

How to Make Sourdough Cinnamon Rolls

Step One: Activate Starter The Night Before

Combine 30 grams of sourdough starter in a clean pint mason jar and add 35 grams of all-purpose flour and 35 grams of water. This will give you a total of 100 grams of active sourdough starter. If you want or need more starter, increase the measurement. Stir to combine the flour, water, and starter until well combined. Let it sit lightly covered at room temperature for 6-12 hours or until it has doubled in size. You can use a layer of cheesecloth secured by a rubber band or the ring of your mason jar lid. (If you keep your starter ready to go, just measure out 100 grams and proceed with the recipe.)

Step Two: Heat Milk, Butter, Sugar, Salt

In a saucepan, add the milk, butter, sugar, and salt. Place over medium-low heat and slowly bring the mixture up to about 90℉. The butter should start to melt at this point. Do not allow the mixture to go over 100℉. If it gets too hot, let it cool before moving on.

Step Three: Add Flour

To the bowl of your electric stand mixer, add the milk mixture and 2 cups of flour. Using the dough hook attachment, stir to combine.

Step Four: Add Starter

Once combined, add the sourdough starter. Stir to combine.

Step Five: Mix Dough

Slowly add the rest of the flour by adding about ⅓ cup at a time, stirring in between to allow the flour to be fully incorporated. Depending on the weather, you will add between 4 and 4 ½ cups. You will know you have enough flour added when the dough is still slightly sticky and releases itself from the side of the bowl. Once the flour has been incorporated, set your stand mixer to medium and allow the dough to knead for about 2 minutes. If you make this by hand, you will want to knead for 5-8 minutes. The dough will be soft, smooth, and shiny when ready.

Step Six: Bulk Rise

Turn the dough out onto a clean, dry surface and grease a large mixing bowl. Transfer the dough to the greased mixing bowl, cover it with a towel, plastic wrap, or a plate, and allow it to sit at room temperature for 8-12 hours or until it has doubled in size.

Step Seven: Make The Filling

In a medium bowl, add the butter, cinnamon, brown sugar, and salt. Mix the ingredients until they are well combined and resemble a paste. Set aside.

Step Eight: Prepare Pan

Prepare your 9×13 baking dish by spraying a small amount of baking spray.

Step Nine: Roll Out Dough

Roll the dough out into a 12-inch by 18-inch rectangle (double the size of your baking dish).

Step Ten: Spread Cinnamon Mixture

Spread the cinnamon butter mixture out onto the dough, making sure it is evenly distributed over the entire surface of the dough.

Step Eleven: Cut

Using a pizza cutter, cut the dough into 12 equal strips.

Step Twelve: Roll

Roll up the strips to create a cinnamon roll and transfer them to the prepared baking dish. Repeat this process until all 12 are in the baking dish.

Step Thirteen: Rise

Cover and let the shaped rolls rise for 1 hour.

Step Fourteen: Preheat Oven

About 45 minutes into the rise time, preheat your oven to 375℉.

Step Fifteen: Bake And Cool

Bake at 375℉ for 35-40 minutes or until the rolls are golden brown. Remove from the oven and cool for 20 minutes before topping with frosting and serving.

Step Sixteen: Make Frosting

Mix together the room-temperature cream cheese, butter, vanilla, salt, and powdered sugar in the bowl of your stand mixer. If the frosting seems dry, thin out the mixture by adding 1-2 tablespoons of milk.

Step Seventeen: Serve

Top the rolls with the frosting and serve.

Storage Instructions

Store leftover sourdough cinnamon rolls in an airtight container at room temperature for a day or two. For longer storage, keep them in an airtight container in the fridge for up to 4 days.

To freeze them, let them cool completely, then wrap individual rolls tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months.

To reheat from the fridge, let them sit at room temperature for about 30 minutes to thaw slightly (if frozen, thaw in the refrigerator overnight or on the counter for a few hours). Then, warm them up in a preheated 350°F oven for 5-10 minutes or until heated through.

To make and plan ahead, you can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, shape the rolls, let them rise for a shorter time, and bake as directed.

What to Serve with Sourdough Cinnamon Rolls

Have these for breakfast or an afternoon snack.

• Enjoy with a cup of coffee, tea, or a glass of milk.
• Add a fruit salad and a baked omelet.
• If you’re bringing these to a brunch or serving lots of people, make a ham and hash brown casserole too.
• Serve these on Christmas morning with some orange French toast.

More Sourdough Breakfast Recipes

Whether you use active or discard, you’ll love these.

• Make my sourdough blueberry bagels with some cream cheese on top.
• Chocolate chip sourdough waffles are the perfect treat for a weekend morning.
• These sourdough banana muffins are the perfect on-the-go breakfast.

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