Sourdough Cinnamon Rolls

Why you’ll love this Sourdough Cinnamon Roll recipe

• This easy cinnamon roll recipe rises while you sleep so you can can have these ready in the morning.
• The cream cheese frosting is rich and tangy and pairs so well with the sweetness of the rolls.
• Made with active sourdough starter, in place of yeast, this long-fermented dough can be easier to digest.
• Super soft and fluffy rolls filled with cinnamon sugar.

“My first attempt at making cinnamon rolls ever. This recipe is fantastic. Mine came out just perfect. Better than any bakery bought ones. Highly recommend this recipe.” -Tracy

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. You could also use a dairy-free alternative, I would recommend full-fat coconut milk.

Butter – I recommend using unsalted butter to control the amount of salt but you can use salted as well. Melt the butter before adding it to the dough.

Egg – This will help to bind the dough.

Sugar – White granulated sugar is used to sweeten the dough. 

Salt- This will balance out the sweetness.

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 sugar Filling:

Brown sugar- The brown sugar gives a rich flavor and adds to the gooeyness of the rolls! If you love gooey treats you also need to check out my Sticky Pecan Sourdough Focaccia.

Cinnamon – The best part of the filling!

Butter – Use unsalted butter that is at room temperature so it is easy to spread. 

Cream Cheese Icing

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 – This is what’s used to sweeten the dough.

Salt– This balances out the sweetness.

Vanilla extract- This adds a little flavor to the icing.  

Milk- This is used to thin out the icing to your desired consistency. I use whole milk but you can also use heavy cream or half and half.  

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 icing.

Rolling Pin– This is my all-time favorite rolling pin! 

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. 

THE NEXT MORNING 

Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 17″) on a lightly floured surface.

Spread the softened butter all over the dough. Mix together the cinnamon and brown sugar together in a small bowl. Sprinkle overtop the butter. 

Roll up the dough tightly and using a large piece of dental floss or a bench scraper, cut the roll into 12 even slices.

Place the rolls in a greased 9×13 inch pan. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy. 

Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.

Make the cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.

Let the rolls cool for 5-10 minutes after baking and then cover with the icing.Serve warm and enjoy!

Sample baking schedule

For this recipe, you need to use a sourdough starter that is active and bubbly. For that reason, you will need to give your sourdough starter time to double before making your cinnamon roll dough.

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. This schedule assumes the dough temperature is in the low to mid 70’s.

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. 

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.