Sourdough Cinnamon Rolls
Just one bite of these soft, fluffy sourdough cinnamon rolls, and you’ll be reaching for another before you even realize it. They’re that good – trust me, I speak from experience!
I’ve tested this recipe over and over again, and it delivers beautifully consistent results every single time. In this post, I’ll walk you through the steps and share my best tips so you can bake perfect rolls right from the start.
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Sourdough cinnamon rolls recipe
Cinnamon rolls are soft, pillowy swirls of dough layered with a sweet cinnamon filling and topped with creamy, tangy frosting. When made with sourdough instead of yeast, they’re not only easier to digest but also develop a rich, complex flavor you just can’t get any other way.
Why you’ll love this recipe
Why make cinnamon rolls with sourdough?
Using sourdough instead of yeast adds not only flavor but nutrition. The slow fermentation helps break down gluten and phytic acid, which makes these rolls easier to digest. Plus, the gentle tang balances the sweetness – something that both my readers and I have come to love, such as in my sourdough banana bread, my sourdough lemon cake, or my sourdough Dutch baby.
Ingredients
For the Dough
- Milk
- Butter
- Flour – for the fluffiest rolls, use AP flour but you can also use whole-wheat or whole-grain flour
- Sugar
- Vanilla extract
- Salt
- Sourdough starter – be sure to have a very active sourdough starter (learn how to easily make your sourdough starter)
For the Filling
- Butter
- Sugar
- Cinnamon powder
For the Glaze
- Cream cheese
- Butter
- Powdered sugar
Tips for Success
- sourdough starter: since this recipe uses no commercial yeast be sure to use a very active sourdough starter
- long-fermentation: if you’d like to properly ferment your dough, you can keep let the cinnamon rolls rest covered in the refrigerator overnight or for 8 hours
- cutting: you can also use dental floss to cut the dough rolls so as not to squish them
- bake: only bake them until golden but not brown so that they’ll stay soft and tender inside
- doneness: to make sure the cinnamon rolls are done, the internal temperature should be about 190˚F (88˚C)
- glaze: feel free to double the recipe for the topping if you like but spread it over the baked cinnamon rolls while they’re still warm so it melts slightly into the swirls
How to make sourdough cinnamon rolls
- Combine all the dough ingredients and knead for 5 mins. Let the dough rise in a warm spot for at least 1 hour or until visibly risen.
- Roll the dough into a rectangle.
- Spread the cinnamon filling on the dough.
- Starting from the long side, roll the dough up.
- Cut the dough log into 10 pieces.
- Transfer the dough rolls to a greased skillet or baking dish and let rise again.
7. Bake for 30 mins or until golden.
8. Add the glaze while the cinnamon rolls are still warm.
Serving suggestion
We love to enjoy these overnight sourdough cinnamon rolls while they’re still warm but they are just as delicious at room temperature.
Storing and freezing instructions
You can keep unfrosted cinnamon rolls at room temperature, covered for up to 3 days. Once you frost them, you can keep them in the refrigerator for up to 4 days. Just know that they will become a bit more dense.
You can also freeze either the frosted or unfrosted cinnamon rolls wrapped in plastic for up to 4 months. Simply thaw them at room temperature and add the glaze if they are unfrosted.
Sourdough Cinnamon Rolls
Ingredients
Dough:
- 1 cup milk
- 1 cup sourdough starter
- 4 TBSP butter
- 3 ¾ cup flour
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- butter for greasing, flour for rolling
Filling:
- 9 TBSP butter
- ⅓ cup sugar
- 3 tsp cinnamon powder
Glaze:
- 4 oz cream cheese
- 1 TBSP butter
- 2 TBSP powdered sugar
Instructions
- Warm butter and milk until the butter is melted. Mix in the sourdough starter.
- In a large mixing bowl, combine flour, sugar, vanilla, salt, and add the milk-butter-sourdough mixture.
- Knead the dough in a stand mixer for 5 mins. Cover the bowl and let the dough rise for at least 1 hr or until visibly risen.
- Preheat the oven to 350˚F (180˚C) and grease a cast-iron skillet or baking dish.
- On a lightly floured surface, roll the dough into a rectangle (16"x12" / 40×30 cm).
- In a small bowl, mix together soft butter, sugar and cinnamon.
- Spread the cinnamon mixture evenly over the dough, leaving a ½" (1cm) border.
- From the short side, roll the dough into a tight log.
- With a knife or dental floss, cut the log into 12 even pieces. Transfer the pieces upright to the prepared pan. Cover and let rise for another 30 mins.
- Bake the cinnamon roll for 30 mins or until golden-brown.
- Whip together the warm cream cheese, butter, and powdered sugar until smooth. Spread over the warm cinnamon rolls.
Notes
- be sure to have a very active sourdough starter
- you can also long-ferment the dough in the refrigerator overnight or for 8 hours
Nutrition
FAQs about sourdough cinnamon rolls
Do you add the sourdough starter in step 1? I’m not seeing it in the directions. Thanks!
Good catch! I added it to step 1 – so yes ~ Anja