Why Make This Recipe

Sourdough cinnamon rolls combine the tangy flavor of sourdough with the warm sweetness of cinnamon, creating a delicious treat that is perfect for breakfast or dessert. These rolls are soft, fluffy, and topped with a creamy frosting that melts into all the nooks and crannies. They are a great way to use your sourdough starter and impress your family or friends.

How to Make Sourdough Cinnamon Rolls

Ingredients :

100 grams (1/3 cup) active sourdough starter
175 grams (3/4 cup) warm milk
30 grams (2 Tablespoon) dark brown sugar *see notes
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*)
57 grams (1/4 cup) unsalted butter, softened
150 grams (2/3 cup) dark brown sugar
12 grams (5 teaspoons) ground cinnamon
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

Directions :

Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.

Find a Sample Baker’s Schedule below.

DOUGH

Add active starter, dark brown sugar, and warm milk to the bowl of a stand mixer with the paddle attachment. Make sure the milk isn’t boiling (no hotter than 120°F)—this could kill the starter and prevent the dough from rising.
- 100g (1/3 c) active starter
- 30g (2 T) dark brown sugar
- 175g (3/4 c) warm milk
Light brown sugar can be substituted for dark brown sugar.
Mix on low speed until the ingredients are thoroughly combined.
Add melted unsalted butter, salt, and a large room temperature egg to the bowl. Mix on low until fully combined.
- 57g (4 T) unsalted butter, melted
- 5g (3/4 tsp) salt
- 1 egg, room temperature
Switch the paddle attachment with the dough hook attachment. Mix in the flour, adding 70g (1/2 c) at a time, and mix on medium until incorporated. Stop to scrape the sides of the bowl with a rubber spatula between each addition of flour. The dough is done when it pulls away from the sides and feels tacky, not sticky.
- 370g (2 1/2 c + 2 T) bread flour
Continue to knead the dough for 5 more minutes at medium speed.
For the first rise, cover the bowl with a clean tea towel or plastic wrap and let it rest in a warm spot until it doubles in size, about 6-7 hours in a 70°F kitchen.

SHAPE
7. Once the dough has doubled, remove it onto a lightly floured work surface. Roll the dough into a 16 inch by 12 inch rectangle.
8. Spread the softened butter over the entire surface of the dough.

57g (4 T) unsalted butter, softened

In a small bowl, mix together dark brown sugar and ground cinnamon.
- 150g (2/3 c) dark brown sugar
- 12g (5 tsp) ground cinnamon
Light brown sugar can be substituted for dark brown sugar.
Sprinkle the cinnamon sugar mixture on the entire surface of the dough.
Starting at the long end closest to you, roll up the dough into a long log. Cut off the uneven edges and divide into 9 equal pieces with unflavored dental floss or a sharp knife (about 1 3/4 inches per roll). Alternatively, slice into 9 even stripes and roll each for a polished look.
Grease a 9 x 9, 2-quart baking dish or large cast iron skillet with butter and place the cinnamon rolls inside, about 1/2 – 1 inch apart.
Cover with a damp towel and let rise for a second time until puffed, about 3-4 hours in a 70°F kitchen.

Not ready to bake the same day? Cover with plastic wrap and store in the fridge overnight. Allow them to rise for 3-4 hours before baking.

BAKE
14. Preheat the oven to 350°F. Just before baking, pour warmed heavy cream over the rolls to ensure they stay soft while baking.

120g (1/2 c) heavy cream, warmed

Bake the cinnamon rolls for 30-35 minutes or until golden brown and the internal temperature reaches 190°F.
Remove from the oven and cool slightly on a wire rack.

Cream Cheese Frosting
17. While the rolls cool, mix unsalted butter and cream cheese in a large bowl until combined. Add powdered sugar and heavy cream; blend until smooth.

30g (2 T) unsalted butter
55g (2 oz) cream cheese, room temperature
90g (3/4 c) powdered sugar
15g (1 T) heavy cream

Spread the cream cheese frosting over the warm cinnamon rolls to melt into the rolls. Enjoy!

How to Serve Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are best served warm. You can enjoy them plain or with a generous drizzle of cream cheese frosting. Pair them with coffee or tea for a delightful breakfast or afternoon snack.

How to Store Sourdough Cinnamon Rolls

To store leftover rolls, place them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Wrap each roll tightly in plastic wrap, then place them in a freezer bag. They can be kept in the freezer for up to 3 months.

Tips to Make Sourdough Cinnamon Rolls

Make sure your sourdough starter is active before using it for the recipe.
Let the dough rise in a warm, draft-free area for the best results.
Don’t skip the heavy cream before baking; it helps keep the rolls soft and moist.

Variation

You can customize these rolls by adding nuts, raisins, or other dried fruits to the filling. You could also experiment with different sugar types, such as raw sugar, to change the flavor.

FAQs

Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it overnight. Just allow extra time for the rolls to rise after taking them out of the fridge.

What if my rolls don’t rise?
If the rolls don’t rise, your sourdough starter may not be active. Make sure it’s bubbly and fresh before starting.

Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture of the rolls may be slightly different. Bread flour provides a chewier texture.