Sourdough Cinnamon Rolls: A Step-by-Step Guide to Perfectly Soft and Sweet Rolls

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Sourdough cinnamon rolls combine the best of both worlds—rich, sweet, and gooey cinnamon filling with the tangy, slightly chewy texture of sourdough bread. While sourdough baking can feel intimidating at first, these rolls are the perfect way to use up excess starter and create a batch of delicious, homemade treats. In this guide, we’ll take you through everything you need to know to make these soft, melt-in-your-mouth sourdough cinnamon rolls.

Why Sourdough Cinnamon Rolls?

If you’ve made traditional cinnamon rolls before, you’re familiar with how buttery and sweet they can be. But when you swap in sourdough for the typical yeast dough, the result is something truly special. The tang from the sourdough balances out the sweetness of the cinnamon sugar filling, while the natural fermentation process creates a dough that’s light, airy, and beautifully textured. Plus, sourdough adds a depth of flavor that’s hard to beat, making these rolls a little more complex than your standard recipe.

Whether you’re an experienced sourdough baker or just starting to explore this type of baking, this recipe is a great way to make the most of your sourdough starter. By using it in place of instant yeast, you get the added benefit of the starter’s natural leavening power, all while achieving that wonderful tangy flavor.

Ingredients for Sourdough Cinnamon Rolls

To make your sourdough cinnamon rolls, you’ll need the following ingredients:

For the Dough:

1/2 cup (120g) active sourdough starter (fed and bubbly)

2 Cups of whole milk, warm (about 110°F/43°C)

1/2 cup (113g) unsalted butter, softened

1/2 cup (50g) granulated sugar

2 large eggs

1 teaspoon salt

6 – 6 1/2 cups (480g) all-purpose flour

For the Cinnamon Sugar Filling:

1/2 cup (113g) unsalted butter, softened

1 cup (200g) packed brown sugar

2 tablespoons ground cinnamon

1/4 teaspoon salt

For the Cream Cheese Frosting:

8 oz (227g) cream cheese, softened

1/2 cup (115g) unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Tools You’ll Need

Large mixing bowl

Stand mixer (optional, but makes the process easier)

Rolling pin

9×13-inch baking pan

Pastry brush (for spreading the butter)

Small bowl for cinnamon sugar mixture

Step-by-Step Instructions

1. Make the Dough

Start by making the dough for your sourdough cinnamon rolls. Combine the warm milk and your active sourdough starter in a large mixing bowl. Stir to dissolve the starter into the milk.

Next, add the softened butter, sugar, eggs, and salt to the milk and starter mixture. Mix everything until fully combined. Gradually add in the flour, one cup at a time, stirring with a wooden spoon or your hands until a shaggy dough begins to form. Once most of the flour is incorporated, you can switch to using your hands or a dough hook or a stand mixer if you have one (that’s what I use) to knead the dough.

Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough feels sticky, you can add a little more flour, but be careful not to add too much—the sourdough dough should remain slightly tacky for the best texture.

Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for about 12 hours, or until it has doubled in size. The time will vary depending on the strength of your starter and the room temperature, so don’t be alarmed if it takes longer or shorter.

2. Prepare the Cinnamon Sugar Filling

While the dough is rising, prepare the cinnamon sugar filling. In a small bowl, mix the brown sugar, cinnamon, and salt until well combined. Set this mixture aside for later.

Next, soften the butter for spreading over the dough. You want the butter to be spreadable but not melted, so leave it out at room temperature for 30 minutes to an hour before you begin rolling out the dough.

3. Roll Out the Dough

Once your dough has risen and doubled in size, gently punch it down to release any air bubbles. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches (30×45 cm). Be sure the dough is evenly rolled to avoid uneven layers later on.

Brush the entire surface of the dough with the softened butter, leaving about a 1-inch border along the edges. Then, evenly sprinkle the cinnamon-sugar mixture over the buttered dough, ensuring every part of the surface is coated.

4. Shape the Rolls

Now it’s time to shape the cinnamon rolls. Starting at one of the long edges, carefully roll the dough up into a tight log. Try to keep the roll as tight as possible without stretching or tearing the dough. Once rolled up, pinch the seam closed to seal the roll.

Use a sharp knife or dental floss to slice the roll into 12 even pieces. Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll so they can rise further while baking.

5. Second Rise

Cover the baking dish with damp cloth or plastic wrap and let the rolls rise again for about 2-3 hours, or until they are puffy and touching each other. Thanks to the sourdough’s natural fermentation process, the rolls will continue to rise and fluff up during this time.

6. Bake the Rolls

Preheat your oven to 350°F (175°C). Once the rolls have fully risen, bake them in the preheated oven for 25-30 minutes, or until the tops are golden brown. You can check the internal temperature with a thermometer to ensure they’ve fully cooked—it should read about 190°F (88°C).

7. Make the Cream Cheese Frosting

While the cinnamon rolls are baking, make the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue to beat until the frosting is light and fluffy.

Once the rolls are finished baking, let them cool for about 10-15 minutes before frosting. Spread the cream cheese frosting generously over the warm rolls, allowing it to melt into the cinnamon swirls.

Enjoy!

There’s nothing quite like pulling a tray of freshly baked cinnamon rolls out of the oven. The tangy sourdough flavor, the warm, gooey cinnamon filling, and the rich cream cheese frosting come together to create a breakfast or dessert that’s truly irresistible. These sourdough cinnamon rolls will quickly become a favorite in your baking repertoire.

Tips for Success:

• Active Starter: Ensure your starter is active and bubbly before using it in the dough. If it’s been a while since you’ve fed it, give it a refresh 4-6 hours before you start the recipe.

• Longer Rise Times: Because this recipe uses sourdough instead of instant yeast, the rise times can be longer than a traditional cinnamon roll recipe. Plan for some extra time, but be patient—the results are worth it.

• Refrigeration Option: If you want to prepare these rolls the night before, you can refrigerate them after assembling the rolls and before the second rise. Simply cover them tightly and let them rise overnight in the fridge. In the morning, let them come to room temperature before baking.

With these sourdough cinnamon rolls, you get a taste of homemade goodness with the tangy twist that only sourdough can bring. Perfect for special occasions, brunches, or just as a treat to enjoy with a cup of coffee, these rolls are sure to impress!

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