Introduction

Sourdough cinnamon rolls bring a delightful twist to a classic treat, combining the tangy depth of sourdough with sweet, spiced filling and creamy frosting. Perfect for a leisurely weekend morning, these rolls are soft, fluffy, and filled with warm cinnamon flavor.

The image shows close-up of several cinnamon rolls inside a white baking dish. Each roll has soft brown dough with visible swirls of cinnamon filling inside. A thick layer of smooth white cream cheese frosting covers the top of each roll, with its creamy texture swirled gently to follow the shape of the curls. The background is a white marbled texture, which contrasts softly with the warm colors of the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams (1/3 cup) active sourdough starter
175 grams (3/4 cup) warm milk
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)
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

Instructions

Step 1: Add the active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F) into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until fully combined.
Step 2: Add melted unsalted butter, salt, and the room temperature egg to the bowl. Continue mixing on low until fully combined.
Step 3: Switch to the dough hook attachment. Gradually add the bread flour, 70 grams (1/2 cup) at a time, mixing on medium speed until incorporated. Scrape the bowl sides between additions. The dough should pull away from the bowl and feel tacky but not sticky when poked.
Step 4: Knead the dough for an additional 5 minutes at medium speed. Cover the dough with a clean towel or plastic wrap and allow it to rise in a warm spot until doubled in size, about 6-7 hours at 70°F.
Step 5: Turn the risen dough onto a lightly floured surface and roll it out into a 16 by 12-inch rectangle.
Step 6: Spread the softened butter evenly over the surface of the dough.
Step 7: In a small bowl, mix the dark brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
Step 8: Starting at the long edge closest to you, roll the dough tightly into a log. Trim the uneven edges, then slice into 9 equal rolls using dental floss, string, or a sharp knife.
Step 9: Butter a 9×9-inch baking dish or large cast iron skillet. Place the rolls inside, spaced about 1/2 to 1 inch apart. Cover with a damp towel and let them rise again until puffy, about 3-4 hours at 70°F.
Step 10: Just before baking, preheat your oven to 350°F. Warm the heavy cream and pour it over the cinnamon rolls to keep them moist during baking.
Step 11: Bake for 30-35 minutes, until golden brown on top and the internal temperature reaches 190°F. Remove and allow to cool slightly on a wire rack.
Step 12: While the rolls are cooling, prepare the cream cheese frosting. Beat the room temperature butter and cream cheese together until smooth. Add powdered sugar and heavy cream and mix until creamy.
Step 13: Spread the frosting over the warm cinnamon rolls so it melts into all the cracks and enjoy!

Tips & Variations

Substitute light brown sugar if you don’t have dark brown sugar for a milder flavor.
Use dental floss or unflavored string to cut the cinnamon roll log cleanly without squishing the dough.
If your kitchen is cool, allow extra rising time or create a warm proofing spot by turning the oven light on.
For a more polished look, slice the dough into strips before rolling each into a cinnamon roll instead of rolling one large log.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individual rolls wrapped tightly for up to 3 months. Reheat gently in the microwave or warm oven before serving.

How to Serve

The image shows soft cinnamon rolls with a thick layer of creamy white frosting swirled on top of each roll, highlighting the spiral shape and light brown dough underneath. The rolls are placed on white round plates and in a white oval baking dish, all set on a white marbled surface. One cinnamon roll is partially eaten with a silver fork holding a bite-sized piece, showing the fluffy texture and cinnamon filling. The overall look is warm and inviting with smooth frosting contrasting the slightly textured dough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes! After shaping the rolls, cover them tightly with plastic wrap and refrigerate overnight. When ready to bake, let them come to room temperature and rise until puffy before baking.

Why isn’t my sourdough starter rising the dough?

The milk added should be warm but not hot (under 120°F) to avoid killing the starter’s active yeast. Also, rising times vary depending on kitchen temperature; a cooler environment will slow fermentation, so allow extra time if needed.