Sourdough Cinnamon Rolls
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Soft and fluffy cinnamon rolls with a gooey cinnamon filling and topped with a cream cheese frosting. This recipe is the classic cinnamon roll you know and love naturally leavened with sourdough starter.
Cinnamon Rolls are a favorite for a reason! They are so delicious with their gooey filling and soft texture. This will be a staple recipe for your family whether it is for a holiday like Christmas or Easter, or just as a special treat! This will be a recipe to repeat for years to come!
There’s just something about the smell of freshly baked cinnamon rolls that feels so special and decadent. This recipe has a classic cinnamon filling and a cream cheese frosting, but I also have a couple recipes with a fun twist on this classic. For something new, try this Cookies and Cream Sourdough Chocolate Rolls recipe for a fun chocolatey twist or Sourdough Maple Cinnamon Rolls with maple icing and candied bacon.
Sample Schedule for the Cinnamon Rolls
For this recipe, you need to use a sourdough starter that is active and bubbly. For that reason, you will need to give your starter time to double before making your cinnamon roll dough. You can learn more about your sourdough starter here.
Here is an example schedule for your timeline for baking your cinnamon rolls. The timeline can depend on the temperature and the activity of your starter, so your time may vary.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (15 grams starter: 70 grams flour: 70 grams water) | Day one: 9 am |
| Mix dough together First rise | Day one: 9 pm |
| Roll out dough and add filling Second rise | Day two: 7 am |
| Bake the cinnamon rolls and make the icing | Day two: 8 am |
Can Cinnamon Rolls be made ahead of time?
Cinnamon rolls can definitely be made ahead of time which can be especially helpful for a busy holiday morning. Here are a few options but note that if you leave the dough in the fridge overnight the rolls will have more tang as they are fermenting for a longer period of time.
Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don’t leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them. Then make the dough the morning prior. Follow all the instructions for the first and second rise. Once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don’t use a glass pan).
Bake & Reheat– This is a great option because you don’t have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
Final Rise & Bake- If you prefer to have the rolls freshly baked the morning of I find this is a good option. For this method, feed your starter in the evening 2 nights prior and make the dough in the late morning/early afternoon the day before you want the rolls. Once the dough has doubled, shape the rolls as normal and place into the fridge. Or if you prefer to assemble in the morning, refrigerate the dough after it doubles. Then in the morning, shape the rolls. I don’t recommend leaving the rolls longer than 12 hours as you don’t want them to overproof. In the morning place the rolls in a warm spot to rise and get puffy before baking. Note the rolls may take a little longer to rise since the dough will need to come to room temperature.
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Why is my dough not rising?
Enriched doughs, meaning doughs with fats added, typically have a harder time rising, which is why rise times are usually much slower. If after your dough sits all night it has not risen at all it is most likely one of two things. One, your kitchen was cold so the dough just will take longer to rise. Especially in colder months, I recommend placing the dough in a draft-free warm spot like the oven or microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) to keep it warm. Two, your sourdough starter was not strong enough. You want to make sure your starter is healthy and active and consistently doubling in size with each feeding before using it in a recipe.
Ingredients for the Sourdough Cinnamon Rolls
Sourdough Cinnamon Roll Dough:
Milk – Any type of milk works but I prefer whole milk to get the softest roll.
Butter – Use softened unsalted butter.
Egg – This will help to bind the dough
Sugar – White granulated sugar to sweeten the dough.
Salt
Bubbly sourdough starter – You’ll want to use a sourdough starter that is bubbly and at its peak to help the cinnamon rolls rise.
Flour- Unbleached all-purpose or bread flour is what I recommend.
Cinnamon Roll Filling:
Brown sugar- The brown sugar gives a rich flavor and adds to the gooeyness of the rolls!
Butter – Use unsalted butter that is at room temperature so it is easy to spread.
Cinnamon – The best part of the filling!
Cream Cheese Frosting
Butter – Use unsalted room-temperature butter to control the amount of salt in the frosting.
Cream cheese – Use room temperature cream cheese so it blends together more easily.
Powdered sugar – Makes this frosting extra delicious.
Salt
Vanilla
Heavy cream, half and half, or milk- This is used to thin out the frosting just slightly so you can use whatever you have on hand.
Helpful tools to make Cinnamon Rolls
Stand Mixer– You can definitely make this recipe by hand, but the stand mixer makes it easier to create the dough and mix up the frosting.
Rolling Pin– Using a great rolling pin makes a huge difference!
Dental Floss- Using dental floss makes cutting the dough so much easier! You can also use a thin string for the same results. This method helps prevent you from smashing the dough when cutting with a knife.
9×13 pan- This pan is a staple to have in baking! You can use metal or glass for this recipe.
How to make Sourdough Cinnamon Rolls
Add all the sourdough cinnamon roll dough ingredients to a mixing bowl or stand mixer and mix until fully combined.
Place dough onto a lightly floured surface and knead the dough for a couple of minutes until it is soft and forms a smooth ball, or if you are using a stand mixer you can do this step using a dough hook and then on a floured surface shape the dough into a ball before placing in a bowl to rise.
Let the dough rise covered overnight in a warm spot for 8-12 hours until doubled in size.
After the dough has doubled, punch down the dough and then roll it out into a large rectangle on a lightly floured surface.
Next, spread softened butter onto the dough and then sprinkle the brown sugar and cinnamon mixture on top.
Roll up the dough tightly on the long side of the rectangle into a log shape and then using dental floss cut the roll into 12 even slices.
Place the rolls in a greased 9×13 pan. Cover and let the rolls rise for an additional hour before baking.
Preheat the oven to 350F and bake for 25-30 minutes or until the tops of the rolls are golden brown.
While the rolls are baking, make the cream cheese icing by beating together the butter and cream cheese until smooth. Then add the salt, powdered sugar, and vanilla and continue mixing until combined. Next, slowly add 1 tablespoon at a time of the heavy cream or milk until your desired consistency is reached.
Let the rolls cool for 5-10 minutes after baking and then cover with the frosting.
Serve warm and enjoy!
How to store the Sourdough Cinnamon Rolls
If you are storing the rolls without the icing, they can be stored on the counter for 1-2 days in an airtight container. To make them last longer, you’ll want to store them in the fridge. If the cinnamon rolls have icing then they should be stored in the fridge and can last up to 5-7 days. To reheat the cinnamon rolls place them in the microwave for 30 seconds or until warm and gooey.
Pin for later
More Sourdough Dessert Favorites:
Sourdough Chocolate Chip Cookies- The best chocolate cookie recipe! These cookies are soft, gooey, and full of chocolate chips!
Cinnamon Honey Butter Bread- This is a sweet take on sourdough bread that is a must-make! This recipe is even better than the Texas Roadhouse Rolls and Honey Butter and is so easy to make!
Sourdough Cinnamon Rolls
Soft and fluffy cinnamon rolls with a gooey cinnamon filling and topped with a cream cheese frosting. This recipe is the classic cinnamon roll you know and love naturally leavened with sourdough starter.
Ingredients
Cinnamon Roll Dough
- 310 grams (1 1/4 cup) milk
- 57 grams (1/4 cup) butter, softened
- 1 large egg (50 grams)
- 100 grams (1/2 cup) sugar
- 5 grams (1 teaspoon) salt
- 200 grams (scant 1 cup) bubbly sourdough starter
- 650 grams (4 2/3 cup) unbleached all purpose flour
Cinnamon Roll Filling
- 192 grams (1 cup) brown sugar
- 113 grams (1/2 cup) butter
- 12 grams (1 1/2 Tablespoons) cinnamon
Cream Cheese Frosting
- 56 grams (1/4 cup) butter, unsalted
- 112 grams (4 ounces) cream cheese
- 240 grams (2 cups) powdered sugar
- 2 grams (1/4 teaspoon) salt
- 2 grams (1/2 teaspoon) vanilla
- 20-30 grams (2-3 Tablespoons) heavy cream, half and half or milk
Instructions
- Mix together all the dough ingredients until combined.
- Place dough onto a lightly floured surface and knead the dough for a couple of minutes until it is soft and forms a smooth ball.
- Let the dough rise covered overnight in a warm spot for 8-12 hours until doubled.
- Punch down the dough and roll it out into a large rectangle on a lightly floured surface.
- Spread softened butter onto the dough and then sprinkle the brown sugar and cinnamon on top.
- Roll up the dough tightly and using floss cut the roll into 12 even slices.
- Place the rolls in a greased 9×13 pan. Cover and let the rolls rise for an additional hour to rise.
- Preheat the oven to 350F and bake for 25-30 minutes until lightly browned.
- Make the cream cheese icing by beating together the butter and cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the heavy cream until your desired consistency is reached.
- Let the rolls cool for 5-10 minutes and then cover with the frosting.
- Serve and enjoy.
Notes
Let the dough rise in a warm spot so it doubles in size in a timely manner.
How to make cinnamon rolls ahead of time:
- Bake & Reheat- This is a great option because you don't have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
- Final Rise & Bake- If you prefer to have the rolls freshly baked the morning of I find this is a good option. For this method, feed your starter in the evening 2 nights prior and make the dough in the late morning/early afternoon the day before you want the rolls. Once the dough has doubled, shape the rolls as normal and place into the fridge. Or if you prefer to assemble in the morning, refrigerate the dough after it doubles and then shape in the morning. I don't recommend leaving the rolls longer than 12 hours as you don't want them to overproof. In the morning place the rolls in a warm spot to rise and get puffy before baking. Note the rolls may take a little longer to rise since the dough will need to come to room temperature.
- Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don't leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them and make the dough the morning prior. Follow all the instructions for the first and second rise and then once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don't use a glass pan).
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 60mgSodium: 196mgCarbohydrates: 79gFiber: 2gSugar: 35gProtein: 8g
The nutritional information provided is an estimate from third-party calculations.
Can I use my stand mixer to knead the dough?
Yes!
These are the best things I EVER have baked. Pure heaven. I literally cannot keep my hands off of them. The only thing I changed was multiplying the icing recipe by 1.5 because I LOVE frosting lol.
I’m so glad you enjoyed it thanks so much!
After putting them in the fridge, do you ever put them in the oven on the “keep warm” setting to let them rise and make sure they are cooked through?
If you are trying to warm up the rolls before baking instead of doing the keep warm setting I would just put them in the oven with the light on.
What do you think would be an ideal way to make this ahead of time and freeze it? It sounds like a great post partum freezer breakfast!
I would bake them and then once cooled double wrap them in saran wrap and aluminum foil. Then the night before eating them pull them out of the freezer and let them sit out in the wrap. Warm them up in the oven the next day for a few minutes and then put the icing on top.