Sourdough Cinnamon Rolls Recipe
Oh, the comforting aroma of warm cinnamon rolls wafting through your kitchen! These Sourdough Cinnamon Rolls bring back memories of cozy, sunlit mornings spent with family, sipping on hot cocoa, and eagerly waiting for that first melt-in-your-mouth bite. With a tender, pillowy texture and a rich cream cheese frosting that drapes around each swirl, these rolls feel like a warm hug for your heart—and they are surprisingly easy to make using your active sourdough starter! If cozy desserts bring joy to your home, this one is definitely a recipe you’ll want to pin for later!
Why You’ll Love This Recipe
- You’ll achieve bakery-level quality right at home with your sourdough starter.
- Each roll is soft, tender, and fluffy with a beautifully swirled cinnamon filling.
- The rich cream cheese frosting adds a luscious touch that melts into each roll.
- Perfect for sharing on a lazy weekend morning or for special occasions.
- Easy to customize with different fillings or toppings for a personal twist.
What You’ll Need
Gather These Simple Ingredients
- 100 grams (1/3 cup) active sourdough starter
- 175 grams (3/4 cup) warm milk
- 30 grams (2 tablespoons) 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
Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
Let’s Make It Together
In the bowl of a stand mixer fitted with the paddle attachment, add the active sourdough starter, dark brown sugar, and warm milk. Make sure the milk isn’t boiling—keep it below 120°F to protect the starter from getting harmed.
Mix on low speed until everything is well combined.
Add the melted unsalted butter, salt, and the large room temperature egg to the mixture. Mix on low until fully integrated.
Switch the paddle attachment for a dough hook. Gradually mix in the flour, adding about 70 grams (1/2 cup) at a time. Mix on medium speed, stopping to scrape down the sides of the bowl. You’ll know it’s ready when the dough pulls away from the sides and feels tacky rather than sticky when poked.
Knead the dough on medium speed for an additional 5 minutes.
For the first rise, cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm area and let the dough double in size for about 6-7 hours, keeping in mind that this may vary based on your kitchen temperature.
SHAPE
When the dough has doubled, turn it out onto a lightly floured surface and roll it into a rectangle about 16 inches by 12 inches.
Spread softened butter over the entire surface of the rolled-out dough.
In a small bowl, combine the dark brown sugar and ground cinnamon. (*You can substitute light brown sugar for dark if you prefer.)
Evenly sprinkle the cinnamon sugar mixture across the dough.
Starting at the long end nearest you, carefully roll the dough up into a tight log. Trim the uneven edges, then slice the log into 9 equal pieces using unflavored dental floss or a sharp knife (about 1 ¾ inches per roll). For a neater look, try using a pizza cutter to slice the dough into strips and then roll each strip.
Grease a 9 x 9 inch or large cast-iron skillet with butter and gently place the rolls inside, leaving about 1/2 – 1 inch between them.
Cover the rolls with a damp towel and let them rise a second time until they’re puffy for about 3-4 hours. If you’re not ready to bake, cover the rolls with plastic wrap and refrigerate overnight. Remove from the fridge to rise before baking, which can take 3-4 hours.
BAKE
Preheat your oven to 350°F degrees. Just before placing the rolls in the oven, pour warmed heavy cream over them. This extra moisture keeps the rolls beautifully soft while they bake.
Bake the Sourdough Cinnamon Rolls for 30-35 minutes, or until the tops are golden brown and the internal temperature reads 190°F.
Remove from the oven and let the rolls cool slightly on a wire rack.
Cream Cheese Frosting
As your rolls cool, prepare the cream cheese frosting. In a mixing bowl, beat together the unsalted butter and room-temperature cream cheese until smooth.
Gradually mix in the powdered sugar and heavy cream until well combined and creamy.
Using an offset spatula, generously spread the cream cheese frosting over the warm cinnamon rolls, allowing it to melt into all those delightful cracks and crevices. Enjoy!
Delicious Variations to Try
- For an indulgent twist, add a handful of chopped pecans or walnuts to the cinnamon sugar filling for a delightful crunch.
- Feeling zesty? Swap out the cinnamon for lemon zest and sugar for a refreshing citrus flavor.
- Try adding chocolate chips to the filling for an irresistible chocolate-cinnamon blend that’s perfect for chocolate lovers.
- For an extra treat, drizzle a rich caramel sauce over the cream cheese frosting before serving.
Chef Emma’s Helpful Tips
- Make-ahead: You can prepare the rolls the night before and leave them in the fridge. Allow them to rise in the morning before baking, for a delightful fresh treat.
- Ingredient swaps: If you don’t have heavy cream, try using milk with a bit of melted butter for a lighter version.
- Slicing trick: Using unflavored dental floss or a sharp knife will give you clean cuts and keep the layers in your rolls intact for that picturesque presentation.
- Storage: Leftover rolls can be kept in an airtight container at room temperature for up to 2-3 days. Warm them slightly before enjoying.
Nutrition Information per Serving
- Serving Size: 1 roll
- Calories: 320
- Carbohydrates: 45g
- Sugar: 22g
- Fat: 16g
- Protein: 4g
- Sodium: 210mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the rolls, refrigerate them overnight, and let them rise before baking.
Can I use different ingredients?
Yes! Feel free to swap out the sugar types or even the frosting for your favorite glaze.
How do I store leftovers?
Store any leftover rolls in an airtight container at room temperature for 2-3 days.
How long does it last?
These rolls are best enjoyed fresh but can be kept for a few days when stored properly.
Wrapping It Up
These Sourdough Cinnamon Rolls are more than just a sweet treat; they’re a bundle of coziness and warmth perfect for any moment that calls for a little extra indulgence. The soft, fluffy dough paired with that dreamy cream cheese frosting will turn any day into a celebration. Save this Sourdough Cinnamon Rolls Recipe to your baking board so it’s ready when you need a cozy treat! Happy baking, friends!
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Sourdough Cinnamon Rolls
- Total Time: 440 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Soft and fluffy Sourdough Cinnamon Rolls topped with rich cream cheese frosting, perfect for cozy mornings or special occasions.
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
- 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
- In a stand mixer, combine active sourdough starter, dark brown sugar, and warm milk. Mix on low until combined.
- Add melted unsalted butter, salt, and egg. Mix on low until integrated.
- Switch to a dough hook and gradually mix in bread flour until the dough pulls away from the sides of the bowl.
- Knead the dough on medium speed for 5 minutes.
- Cover and let dough rise in a warm area for 6-7 hours until doubled.
- Roll out the dough into a rectangle about 16 inches by 12 inches.
- Spread softened butter over the dough and sprinkle with cinnamon sugar mixture.
- Roll the dough tightly and slice into 9 equal pieces.
- Place rolls in a greased skillet, cover, and let rise for 3-4 hours.
- Preheat oven to 350°F. Pour warmed heavy cream over the rolls before baking.
- Bake for 30-35 minutes until golden brown and internal temperature is 190°F.
- For frosting, beat unsalted butter and cream cheese until smooth. Gradually add powdered sugar and heavy cream until creamy.
- Spread frosting over warm rolls and enjoy!
Notes
For best results, use a kitchen scale for precise measurements. Store leftovers in an airtight container at room temperature for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sourdough, cinnamon rolls, dessert, baking, sweet treat