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Sourdough Maple Cinnamon Rolls

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Indulge in these easy overnight Sourdough Maple Cinnamon Rolls filled with a maple butter cinnamon filling and topped with a maple glaze and candied bacon. Pillowy, soft and decadent, these maple cinnamon rolls will melt in your mouth. 

close up of sourdough maple cinnamon rolls in a 9x13 pan

This recipe combines the ooey gooey cinnamon rolls you know and love with the sweet and salty flavors of a bacon maple donut. The flavors are warm and comforting and perfect for fall baking. The cinnamon rolls are naturally leavened, so no commercial yeast needed, giving you all the benefits of a long fermentation like being easier to digest. 

I love cinnamon rolls because they are so soft and can also be customized with their filling! This recipe is a play on my original Sourdough Cinnamon Roll Recipe but with the addition of maple and bacon. And if you are a chocolate lover, you have to try my Cookies and Cream Sourdough Chocolate Roll recipe with cream cheese frosting, too! Cinnamon rolls are perfect for holidays or as a special treat!  

Baked sourdough maple cinnamon rolls next to icing and candied bacon

Sample Baker’s Schedule for making Sourdough Maple 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 maple 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 assuming the dough temperature is around 75-77 degrees Fahrenheit. The timeline can depend on the temperature and the activity of your starter, so your time may vary some. 

StepTime
Feed sourdough starter a 1:5:5 ratio (20 grams starter: 90 grams flour: 90 grams water)Day one: 9 am
Mix dough together
First rise
Day one: 9 pm
Roll out dough and add filling
Second rise
Make the candied bacon.
Day two: 7 am
Bake the cinnamon rolls and make the icingDay two: 8 am
Single sourdough maple cinnamon roll

How to make Sourdough Cinnamon Rolls 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. 

  1. 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.  
  2. 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. 
  3. 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).
overhead close up of candied bacon on top of maple cinnamon rolls

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. 

close up on sourdough maple cinnamon roll

Helpful tools to make Cinnamon Rolls

Stand Mixer or beaters – the dough and icing can be made by hand, but I recommend using it to cream the butter and maple syrup together for the filling.

Kitchen scale – I recommend measuring the ingredients with a kitchen scale to ensure accurate amounts. 

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 even with a sharp knife.

9×13 baking dish- This pan is a staple to have in baking! You can use metal or glass for this recipe.  

Baked sourdough maple cinnamon rolls

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.
  • Unsalted butter – Use softened butter so that is is easier to combine. 
  • Egg – This will help to bind the dough.
  • Sugar – White granulated sugar to sweeten the dough.
  • Salt – Adding salt brings out the flavors in the dough. 
  • Bubbly sourdough starter – You’ll want to use an active sourdough starter that is bubbly and at its peak to help the cinnamon rolls rise.
  • Flour- Unbleached all-purpose flour or bread flour is what I recommend. 
  • Heavy whipping cream- You will add the heavy whipping cream on top of the cinnamon rolls right before baking. This makes the rolls super soft and gooey. However, if you don’t have any or forget this step they will still be delicious.

Maple Cinnamon Sugar Filling:

  • Brown sugar- The brown sugar gives a rich flavor and adds to the gooeyness of the rolls!
  • Cinnamon – The cinnamon pairs so well with the flavors of the maple syrup.
  • Maple Syrup- Added to give the maple flavor in the Maple Cinnamon Rolls. You will whip the maple syrup with the butter to create a maple butter before spreading.
  • Butter –Combined with the maple syrup to make a decadent and ooey, gooey filling!
  • Salt – A little salt brings out the flavors in the filling. If you use salted butter don’t worry about adding extra salt.  

Maple icing

  • Powdered sugar – Used to sweeten the icing. 
  • Butter – Melted butter so that it will mix in easier. 
  • Maple syrup – You can adjust the amount of maple syrup added to the icing depending how strong of a maple flavor you want.
  • Chopped Pecans- The pecans are optional, but they add a nice crunchy texture. 

Candied bacon

  • Bacon – Strips of bacon are coated in sweet maple syrup and brown sugar and then chopped to add on top of the cinnamon rolls. 
  • Maple syrup – Coating in maple syrup adds more maple flavor to the cinnamon rolls. 
  • Brown sugar – Brown sugar has a richness that tastes so amazing paired with the salty bacon! 
Sourdough maple cinnamon rolls with bacon on top

How to make Sourdough Cinnamon Rolls 

Add all the  dough ingredients, besides the heavy cream, 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 in a warm spot overnight for 8-12 hours until doubled in size for the bulk fermentation.

In the morning, make the maple butter. Combine the maple syrup, butter and salt and whip together until light and fluffy. You can do this with the whisk attachment on your stand mixer or with hand beaters. Add the brown sugar and cinnamon to a small bowl and mix to combine.

After the dough has doubled, punch down the dough and then roll it out into a large rectangle on a lightly floured work surface.

how to shape sourdough maple cinnamon rolls

Next, spread the maple 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.

unbaked cinnamon rolls

While the dough is on it’s second rise, prepare the candied bacon. Mix 1/2 cup brown sugar and 1/4 cup maple syrup in a bowl and then coat bacon in mixture. Wrap a baking sheet in foil and place a baking rack on top. Add bacon on top of the baking rack and then sprinkle with the remaining 1/4 cup brown sugar. Bake at 375 for 30 minutes or until crisp. Cut into small pieces to be sprinkle on top after the rolls are finished baking. 

raw candied bacon on a wire rack

When the rolls are ready to bake, pour 2/3 cup heavy whipping cream on top of rolls. Add the rolls to a preheated 350F degree oven and bake for 25-30 minutes or until the tops of the rolls are golden brown.

maple cinnamon rolls with heavy cream on top

While the rolls are baking, make the maple icing by mixing together the butter, maple syrup and powdered sugar until smooth. You can add more maple syrup if you would like the maple flavor to be stronger. 

Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Sprinkle with chopped pecans and chopped candied bacon.

Serve warm and enjoy!

Sourdough maple cinnamon rolls in a 9x13 glass pan

How to store Sourdough Maple Cinnamon Rolls

For storage, add the Maple Cinnamon Rolls to an airtight container and store in the refrigerator. Or, you can cover the 9×13 baking dish with plastic wrap and add to your fridge. The Maple Cinnamon Rolls will stay fresh for 5-7 days. To reheat, place them in the microwave for 30 seconds or until warm and gooey again. 

If you’d like, you can also freeze the cinnamon rolls for up to three months. It is best to freeze with a piece of parchment paper between each rolls so you can easily grab out as many as you’d like to defrost at a time, rather than then whole pan. Simply defrost overnight in the fridge and then add to the microwave to warm through for 30 seconds. 

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Recipe card

Single Sourdough Maple Cinnamon Roll on a purple plate with crumbled bacon on top.

Sourdough Maple Cinnamon Rolls

Emily Christensen
Indulge in these easy overnight Sourdough Maple Cinnamon Rolls filled with a maple butter cinnamon filling and topped with a maple glaze and candied bacon. Pillowy, soft and decadent, these maple cinnamon rolls will melt in your mouth.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 9 hours
Total Time 9 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 Cinnamon Rolls
Calories 783 kcal

Ingredients
  

Cinnamon Roll Dough

  • 310 grams milk 1 ¼ cup
  • 57 grams butter, softened ¼ cup
  • 1 large egg 50 grams
  • 100 grams sugar ½ cup
  • 5 grams salt 1 teaspoon
  • 200 grams bubbly sourdough starter scant 1 cup
  • 650 grams unbleached all purpose flour 4 ⅔ cup
  • 150 grams heavy whipping cream ⅔ cup

Maple Cinnamon Filling

  • 113 grams butter ½ cup
  • 80 grams pure maple syrup ⅓ cup
  • 3 grams salt ½ teaspoon
  • 220 grams brown sugar 1 cup
  • 12 grams Tablespoon cinnamon 1 ½ Tablespoon

Maple Icing

  • 57 grams butter, melted ¼ cup
  • 80 grams powdered sugar ⅔ cup
  • 30-45 grams pure maple syrup 2-3 Tablespoons
  • 55 grams chopped pecans, optional ½ cup

Candied Bacon

  • 340 grams bacon 12 ounces
  • 60 grams maple syrup ¼ cup
  • 165 grams brown sugar, divided ¾ cup

Instructions
 

  • Mix together all the dough ingredients, except the heavy cream, until combined.
    310 grams milk, 57 grams butter, softened, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams bubbly sourdough starter, 650 grams unbleached all purpose flour
  • 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. Add a little more flour if too sticky.
  • Let the dough rise covered overnight for 8-12 hours until doubled.
  • In the morning, make the maple butter. Combine the maple syrup, butter and salt and whip together until light and fluffy.
    113 grams butter, 80 grams pure maple syrup, 3 grams salt
  • To a small bowl mix the brown sugar and cinnamon until combined.
    220 grams brown sugar, 12 grams Tablespoon cinnamon
  • Punch down the dough and roll it out into a large rectangle on a lightly floured surface.
  • Spread maple 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 in a warm spot for an additional hour to rise or until puffy.
  • While the dough is on it's second rise, prepare the candied bacon. Mix ½ cup brown sugar and ¼ cup maple syrup in a bowl and then coat bacon in mixture. Wrap a baking sheet in foil and place a baking rack on top. Add bacon on top of the baking rack and then sprinkle with the remaining ¼ cup brown sugar. Bake at 375℉ for 30 minutes or until crisp. Cut into small pieces to be sprinkle on top after the rolls are finished baking. 
    340 grams bacon, 60 grams maple syrup, 165 grams brown sugar, divided
  • When the rolls are ready to bake, pour ⅔ cup heavy whipping cream on top of rolls. 
    150 grams heavy whipping cream
  • Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.
  • While the rolls are baking, make the maple icing by mixing together the butter, maple syrup and powdered sugar until smooth. You can add more maple syrup if you would like the maple flavor to be stronger. 
    57 grams butter, melted, 80 grams powdered sugar, 30-45 grams pure maple syrup
  • Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Sprinkle with chopped pecans and the candied bacon.
    55 grams chopped pecans, optional
  • Serve warm 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:

  1. 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.  
  2. 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. 
  3. 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).

Nutrition

Serving: 1gCalories: 783kcalCarbohydrates: 101gProtein: 18gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 101mgSodium: 923mgFiber: 3gSugar: 55g
Keyword bacon, cinnamon, fall baking recipe, holiday baking, maple syrup
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6 Comments

  1. These look incredible! I was wondering if you could use some sourdough discard and yeast instead of active starter? Thank you!

    1. I’d love to make these but I also hate refrigerating my dough.(When I’m baking I want it done that day lol) Will these work with 1 rise?

  2. 5 stars
    These are so dangerously delicious! My husband brought them to work with him to share the love of these and they couldn’t stop raving about them and couldn’t believe they were sourdough! Definitely a winner and will be making over and over again!

  3. These look amazing. I have a question, since I have never seen heavy cream poured on before baking, what does this do for the rolls?

    1. It keeps them from getting the harder crust on the outside. They absorb it as they bake. It pretty much turns the whole roll into the soft deliciousness of the center. I won’t make any kind of cinnamon rolls, store bought or homemade, any other way!

4.75 from 4 votes (2 ratings without comment)

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