Sourdough Cinnamon Rolls
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.
Sourdough Cinnamon Rolls
Ingredients
Dough
- ½ cup active sourdough starter
- 1 ½ cup milk
- ¼ cup sugar
- ¼ cup unsalted butter
- 4-4 ½ cups all-purpose flour
- ½ teaspoon salt
Filling
- 2 teaspoon 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 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk as needed to create desired consistency of the frosting
Want To Save This For Later?
I’m email you a link so you can find it when you need it.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Activate Sourdough Starter. Combine 30g of sourdough starter in a clean pint mason jar and add 35g of all-purpose flour and 35g of water. This will give you a total of 100g sourdough starter. If you want or need more sourdough starter, increase the measurement. Stir to combine the flour, water, and sourdough 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)
- 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 temperature. You want it at about 90 degrees F. The butter should start to melt at this point. Do not allow the mixture to go over 100 degrees F. If it gets too hot, let it cool before moving on.
- Add Flour to the Milk Mixture. 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.
- Add Sourdough Starter. Once combined, add the sourdough starter. Stir to combine.
- Slowly Add Flour and 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 the dough is releasing 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.
- Let the Dough 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.
- Make the Cinnamon 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.
- Prepare Pan. Prepare your 9×13 baking dish by spraying a small amount of baking spray.
- Roll Out Dough. Roll the dough out into a 12-inch by 18-inch rectangle (double the size of your baking dish)
- 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.
- Cut Dough. Using a pizza cutter, cut the dough into 12 equal strips.
- Roll Dough Strips. 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.
- Let Dough Rise. Cover and allow the shaped rolls to rise for 1 hour.
- Preheat Oven. About 45 minutes into the rise time, preheat your oven to 375 degrees F.
- Bake and Cool. Bake at 375 degrees 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.
- Make Cream Cheese 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 tbsp of milk.
- Add Frosting and Serve. Top the rolls with the frosting and serve.
Notes
- If you are short on time, you can add 1 gram of instant yeast to the dough along with the activated sourdough. It will cut your rise time in half.
- If you are making these by hand, you can skip the 5-8 minutes of kneading time and do a stretch and fold session. You will want to start that 30 minutes after the dough has come together. Then add 3-5 stretch and fold sessions or until the gluten has formed and the dough is soft, pliable, and shiny. Allow the dough to bulk rise as normal.
- I use unsalted butter for this recipe, but you can use salted butter or margarine instead. Reduce the salt to ¼ tsp. You can also skip adding salt to the filling and the frosting.
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 make 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.
Key Ingredients and Tools
Sourdough Starter. This is the heart of the recipe, providing that signature tangy flavor. If you don’t have one, you can make your own sourdough starter, but it takes a week, so plan ahead!
Stand Mixer. While not essential, a stand mixer makes kneading the dough much easier, especially since sourdough can be sticky. If you don’t have one, you can knead by hand.
Pizza Cutter. This is super handy to cut even strips of dough for the cinnamon rolls. A sharp knife will work just fine if you don’t have one.
If you don’t have a stand mixer yet, I highly suggest investing in one or buying a used one. They are so handy! That way can also make my sourdough blueberry bagels. 🙂
How to Make Cinnamon Rolls Ahead of Time
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. You can also bake the rolls completely, let them cool, and freeze them for later. Just thaw and warm them up when you’re ready to enjoy.
Be patient and don’t rush the rising times and you’ll be happy you made these. I hope you love them and they become a weekend favorite for you too.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.