Sourdough Cinnamon Rolls Recipe

There’s something almost magical about waking up to the aroma of freshly baked cinnamon rolls, and when they’re made with sourdough? Pure bliss. I’m so grateful to share this treasured recipe with you today—these Sourdough Cinnamon Rolls are truly a labor of love, but oh, they are so worth it. Soft, fluffy, and filled with warm cinnamon-sugar swirls, each bite is topped off with the creamiest cream cheese frosting. It’s the kind of bake that makes you pause, smile, and maybe even dance a little in your kitchen!

If you’ve been looking for a way to use your sourdough starter beyond bread, this is it. These cinnamon rolls are everything: sweet, tangy, tender, and oh-so-indulgent. I promised you versatile, and here’s proof!

Ingredients

For the Dough

• 100g (1/3 cup) active sourdough starter

• 175g (3/4 cup) warm milk

• 30g (2 tablespoons) dark brown sugar

• 57g (4 Tbsp) unsalted butter, melted

• 5g (3/4 tsp) salt

• 1 large egg, room temperature

• 370g (2 1/2 cups + 2 Tbsp) bread flour

• 120g (1/2 cup) heavy cream, warm (added just before baking)

For the Filling

• 57g (1/4 cup) unsalted butter, softened

• 150g (2/3 cup) dark brown sugar

• 12g (5 tsp) ground cinnamon

For the Cream Cheese Frosting

• 28g (2 Tbsp) unsalted butter, room temperature

• 55g (2 oz) cream cheese, room temperature

• 15g (1 Tbsp) heavy cream

• 90g (3/4 cup) powdered sugar

How to Make Sourdough Cinnamon Rolls

Step 1: Make the Dough

In your stand mixer bowl, combine the sourdough starter, brown sugar, and warm milk. Stir gently on low until well-mixed. Then add the melted butter, salt, and egg. Switch to the dough hook and slowly incorporate the bread flour, adding about 70g at a time.

Keep kneading until the dough pulls away from the sides and feels tacky—not sticky—when touched. This takes about 5 minutes of kneading on medium speed.

Step 2: Bulk Fermentation

Cover your dough and let it rest in a warm place for 6–7 hours, or until doubled in size. If your kitchen runs cooler, it may take closer to 9 hours.

Step 3: Roll and Fill

Gently roll the dough into a rectangle on a floured surface to prevent sticking. Spread the softened butter across, sprinkle the cinnamon-sugar mix, and roll it tightly from the long edge. Slice into 9 rolls and place in a buttered baking dish.

Step 4: Second Rise

Cover again and let rise for another 1–2 hours, until the rolls puff up.

Step 5: Bake

Preheat your oven to 375°F (190°C). Drizzle warm heavy cream over the rolls just before they go into the oven—this step makes them irresistibly soft. Bake for 23–25 minutes, or until golden.

Step 6: Frost and Serve

While the rolls are baking, prepare the cream cheese frosting. Once baked, allow them to cool for 10 minutes, then generously spread the frosting on top. Best enjoyed warm!

Helpful Tips

• Warm your milk and cream gently—never boiling! Too hot, and it’ll kill your sourdough starter.

• Use a kitchen scale for best accuracy, especially with flour.

• If you want to prep ahead, shape the rolls and refrigerate overnight. In the morning, let them come to room temp and finish the second rise before baking.

Substitutions & Variations

• No dark brown sugar? Light brown sugar works just fine!

• Add-ins: Raisins, chopped pecans, or a dash of cardamom in the filling can take these to the next level.

• Make it dairy-free: Use plant-based butter and milk alternatives for a dairy-free version. Opt for a vegan cream cheese frosting!

Frequently Asked Questions

Can I make these without a stand mixer?

Absolutely! Just be ready for a bit of an arm workout while kneading by hand for 8–10 minutes.

Why add cream before baking?

This is the secret to ultra-moist, gooey cinnamon rolls. The cream keeps them tender and rich—trust me on this one!

Can I use sourdough discard?

For best rise and flavor, active sourdough starter is recommended. Discard may not provide the same lift.

Storage Instructions

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave for 15–20 seconds. You can also freeze them (frosted or unfrosted) for up to 2 months—just thaw and warm before enjoying!

More Sourdough Recipes You’ll Love

• Chocolate Cobbler with Sourdough Discard

Final Thoughts

These Sourdough Cinnamon Rolls are more than just a recipe—they’re a cozy kitchen ritual, the kind that fills your home with warmth and sweetness. Whether you’re baking for a special brunch, a lazy weekend morning, or simply to enjoy a quiet moment with a warm cup of coffee, these rolls are the perfect treat.

I truly hope these cinnamon rolls bring a little extra happiness and sweetness to your kitchen, just like they do in mine. Don’t forget to tag me if you bake them—I’d love to see your beautiful rolls! And if you’re feeling the sourdough spirit, be sure to check out more of my sourdough recipes for delicious ideas. Happy baking, friend!

Sourdough Cinnamon Rolls Recipe

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• Author: Lisa
• Total Time: 9 hours 55 minutes (Bulk Fermentation Time: 9 hours)
• Yield: 9 cinnamon rolls 1x
• Diet: Vegetarian

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Description

These Sourdough Cinnamon Rolls are the softest, fluffiest treat you’ll bake this week! Filled with a cozy swirl of cinnamon-sugar and topped with dreamy cream cheese frosting, they’re the perfect way to use your sourdough starter beyond bread. A sweet and tangy indulgence that’s worth every minute of the wait!

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Ingredients

Scale 1x2x3x

Dough

100g (1/3 cup) active sourdough starter

175g (3/4 cup) warm milk

30g (2 tablespoons) dark brown sugar (light brown works too!)

57g (4 tablespoons) unsalted butter, melted

5g (3/4 teaspoon) salt

1 large egg, room temperature

370g (2 1/2 cups + 2 tablespoons) bread flour

120g (1/2 cup) heavy cream, warm (for pouring before baking)

Filling

57g (1/4 cup) unsalted butter, softened

150g (2/3 cup) dark brown sugar

12g (5 teaspoons) ground cinnamon

Cream Cheese Frosting

28g (2 tablespoons) unsalted butter, room temperature

55g (2 oz) cream cheese, room temperature

15g (1 tablespoon) heavy cream

90g (3/4 cup) powdered sugar

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Instructions

• In a stand mixer, mix starter, brown sugar, and warm milk on low until combined. Add melted butter, salt, and egg. Mix again.

• Switch to a dough hook, slowly add bread flour, knead for 5 minutes until dough is tacky but not sticky.

• Cover and bulk ferment for 6–9 hours, until doubled.

• Roll dough on floured surface into a rectangle. Spread butter, sprinkle cinnamon-sugar mix, roll up, and slice into 9 rolls.

• Arrange in a buttered baking dish, cover, and let rise for 1–2 hours.

• Preheat oven to 375°F (190°C). Drizzle warm heavy cream over rolls and bake for 23–25 minutes, until golden.

• While baking, prepare frosting. Let rolls cool 10 minutes, then frost and serve warm!

Notes

Warm milk and cream gently—hot liquids can damage your starter.

Rolls can be prepared the night before and baked the next morning.

Optional add-ins: raisins, pecans, or a hint of cardamom in the filling.

For a dairy-free version, use plant-based alternatives for butter, milk, and cream cheese

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cinnamon roll
• Calories: 330
• Sugar: 18g
• Protein: 6g
• Cholesterol: 45mg