Sourdough cinnamon rolls are a dreamy combination of soft, pillowy dough layered with a rich cinnamon-sugar filling and topped with a creamy glaze. Every bite offers a delightful balance of flavors, thanks to the unique tanginess imparted by the active sourdough starter. Imagine the scent wafting through your kitchen as the rolls bake to golden perfection—it’s the kind of aroma that draws friends and family into the heart of your home.

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There was a Sunday morning not too long ago when I decided to dust off my sourdough starter for something special. As I worked my way through this delicious recipe, my kitchen transformed into a cozy bakery. These rolls are simply irresistible, with their soft texture and gooey filling. Plus, making them feels like a labor of love that pays off in smiles and happy bellies. I can’t wait for you to experience the charm of these sourdough cinnamon rolls yourself!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Cinnamon Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Cinnamon Rolls

Why You’ll Love This Recipe

Simple & Quick: With just 40 minutes of prep, these rolls are easier than you think!
Irresistible Flavor: The combination of sweet cinnamon and tangy sourdough makes these rolls a morning treat unlike any other.
Eye-Catching Appeal: Rolling and slicing the dough creates beautiful spirals that are perfect for any gathering.
Flexible Serving: Whether for brunch, dessert, or even an afternoon snack, these rolls fit any occasion.
Diet-Friendly Options: Feel free to switch in some dairy alternatives or even try whole wheat flour for a healthier twist.

Ingredients You’ll Need

3 ½ cups (17 ½ oz/497 g) bread flour: Essential for creating that lovely airy structure. If you’re out, you can substitute with all-purpose flour, but the texture may vary slightly.
2 tablespoons granulated sugar: Adds sweetness to the dough. Light brown sugar works in a pinch, lending a bit of caramel flavor.
1 teaspoon salt: Balances the sweetness and enhances flavor. Avoid table salt if you can for a more complex taste.
4 large eggs, at room temperature: Eggs lend moisture and richness. Make sure they’re not cold from the fridge to help the dough rise.
1 cup (8 oz/225 g) active sourdough starter: The star of this recipe—make sure it’s bubbly and ready to go for the best results.
½ cup (4 fl oz/120 ml) whole milk, lukewarm: Helps activate the yeast and gives the dough a tender texture. You can use almond or soy milk as a substitute.
½ cup (4 oz/115 g) butter, cubed and softened: Adds flavor and moisture. Ensure it’s soft but not melted for the best dough consistency.
6 tablespoons (3 oz/85 g) butter, softened: You’ll need this for the filling; it creates a rich and gooey center when melted.
½ cup (4 oz/115 g) granulated sugar: This sweetens the filling, creating that scrumptious cinnamon swirl.
1 tablespoon ground cinnamon: Gives the iconic cinnamon rolls flavor. If you love it intense, consider adding a bit more!
1 tablespoon all-purpose flour: Helps bind your filling together. You can omit it, but your filling may be runnier.
½ teaspoon salt: Enhances the flavor of the filling; don’t skip it!
½ cup (4 oz/115 g) cream cheese, softened: Adds a delightful tang to the glaze. You can use mascarpone or Greek yogurt as a substitute for a different flavor profile.
¼ cup (2 oz/57 g) butter, softened: Another creamy addition to your glaze that combines beautifully with cream cheese.
1 cup (4 oz/115 g) powdered sugar, sifted: Sweetness in the glaze; a must-have! If you prefer a less sweet topping, adjust accordingly.
½ teaspoon vanilla extract: A classic flavor enhancer that rounds out the glaze beautifully.

How to Make Sourdough Cinnamon Rolls

Mix the Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 3 ½ cups bread flour, 2 tablespoons granulated sugar, and 1 teaspoon salt.
Prepare the Wet Ingredients: In a measuring jug, whisk together 4 large eggs, 1 cup active sourdough starter, and ½ cup lukewarm whole milk until smooth.
Combine Ingredients: With the mixer on medium speed, slowly pour the wet ingredients into the dry mixture and gradually add in ½ cup cubed soft butter. Knead until the mixture is smooth and glossy, about 8 to 10 minutes. Expect a very soft dough.
First Proof: Transfer the dough to an oiled bowl, cover it with cling wrap and a tea towel, then let it proof in a warm place for about 4 hours, until doubled in size.
Prepare the Filling: In a small bowl, mix together 6 tablespoons softened butter, ½ cup granulated sugar, 1 tablespoon ground cinnamon, 1 tablespoon all-purpose flour, and ½ teaspoon salt until well combined.
Prepare the Pan: Butter and line a 10-inch springform pan with parchment paper, setting it aside for later use.
Roll Out the Dough: On a lightly floured surface, roll the dough into a rectangle measuring 16 x 20 inches.
Spread the Filling: Evenly spread the cinnamon-sugar filling across the rolled-out dough, leaving a ½-inch border along both long edges.
Roll the Dough: Starting from one long edge, roll the dough tightly into a log.
Slice the Roll: Use a serrated knife to cut the log into 9 equal pieces, each about 2 inches long.
Arrange in the Pan: Place the rolls cut-side up in the prepared pan, with 8 surrounding the edge and 1 in the center. Cover again with cling wrap and a tea towel and refrigerate them overnight.
Second Proof: In the morning, allow the cinnamon rolls to proof in a warm place until they have doubled in size, which should take about 2 hours.
Preheat the Oven: Toward the end of the rising time, preheat your oven to 350°F (180°C).
Bake the Rolls: Bake the rolls for 30-35 minutes, or until they are golden brown and fragrant.
Cool and Transfer: Let the rolls cool in the pan for 15 minutes, then release the sides and transfer to a serving plate.
Prepare the Glaze: In a small bowl, whisk together ½ cup softened cream cheese, ¼ cup softened butter, 1 cup sifted powdered sugar, and ½ teaspoon vanilla extract until smooth.
Glaze the Rolls: Spread the glaze over the warm rolls and serve immediately.
Enjoy!: Best enjoyed with a warm cup of coffee, these rolls are a delightful way to start your day.

Storing & Reheating

To store your cinnamon rolls, keep them in an airtight container at room temperature for up to 2 days. For longer storage, transfer cooled rolls to the refrigerator where they’ll last up to 3 days. Alternatively, you can freeze them in a suitable container for up to 3 months. Reheat in the microwave for about 30 seconds or in a preheated oven at 350°F for around 3 minutes. This quick reheating refreshes their lovely soft texture and flavor.

Chef’s Helpful Tips

Make sure your active sourdough starter is bubbly and at peak freshness for optimal rise and flavor.
Avoid over-kneading your dough; it should be soft and slightly tacky but not sticky.
If your dough is too soft to roll out easily, try chilling it in the refrigerator for about 30 minutes.
For a fun twist, add walnuts or raisins to the filling for extra texture.
Experiment with flavored extracts in your glaze, like almond or maple, to elevate the taste.

There’s something truly heartwarming about sinking your teeth into a homemade sourdough cinnamon roll. The delightful yeastiness, gooey filling, and creamy glaze create a special moment, whether it’s shared around a brunch table or enjoyed solo with your favorite cup of tea. Don’t hesitate to experiment with flavors, fillings, or toppings—each batch can become uniquely yours. I invite you to create, enjoy, and watch as these rolls disappear quickly from the plate!

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour! The texture may be a bit different—less chewy and more tender—but the rolls will still be delicious. For the best results, stick to bread flour if you can.

How do I know when the rolls have proofed enough?

You’ll know they are ready when they have doubled in size and feel airy to the touch. You can also perform the “poke test”; gently press a finger into the dough, and if the indentation stays, it’s ready.

Can I freeze the rolls before baking them?

Absolutely! After arranging the rolls in the pan, cover well and freeze. When you’re ready to bake, allow them to thaw and rise in the refrigerator overnight before baking as directed.

What can I do if my sourdough starter isn’t strong enough?

If your starter isn’t very active, feed it a couple of times leading up to making the rolls. This will boost its activity. If you’re in a hurry, you can use a small amount of instant yeast to help lighten the dough.

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