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sourdough-cinnamon-rolls-5

Sourdough Cinnamon Rolls Recipe

Fresh out of the oven—my Sourdough Cinnamon Rolls are here! These rolls are a dreamy combo of tangy sourdough and gooey cinnamon-sugar goodness! 😍 After letting the dough rise overnight (so easy!) and baking them to golden perfection, they’re topped with a smooth cream cheese glaze.  I’m OBSESSED with how soft and flavorful they turned out—this is the recipe you NEED to try!

(I) love that these are not just any cinnamon rolls, but a fermented delight that’s easy on your gut, and packed with flavor. 🤤

You’ll be enjoying that irresistible aroma of homemade cinnamon rolls in no time! Who’s ready to make their mornings extra special? 

Bake these today and thank me later! 

  • Total Time: 13 hours
  • Yield: 7-12 rolls 1x

Ingredients

Scale

  • For the Dough:

    • 1 cup (227 g) active sourdough starter
    • 3 ½ cups (420 g) all-purpose flour
    • 1 cup (240 ml) whole milk
    • 1 large egg
    • ½ cup (113 g) unsalted butter, melted
    • ¼ cup (50 g) granulated sugar
    • 1 tsp salt

  • For the Cinnamon-Sugar Filling:

    • 6 tbsp (84 g) softened butter OR 2 tbsp (28 g) melted butter
    • ½ cup (100 g) granulated sugar
    • 1 tbsp ground cinnamon
    • 1 tbsp all-purpose flour

  • For the Glaze:

    • 3 tbsp softened butter
    • 3 tbsp whipped cream cheese
    • 1 cup (120 g) powdered sugar, sifted
    • 1–2 tbsp milk (optional, to thin the glaze)

Instructions

  1. Prepare the Dough:
  2. In the evening, mix melted butter and milk, then cool. Add egg, sourdough starter, and sugar to a mixer, slowly adding the milk mixture. Add flour and salt, mixing into a sticky dough. Let it rest for 30 minutes.
  3. Knead the dough for 6-8 minutes on medium-low speed. The dough should be soft and smooth.
  4. Bulk Rise:
  5. Transfer the dough to a buttered bowl, cover, and let rise overnight (8-12 hours) until doubled in size.
  6. Stretch and Fold (Optional):
  7. Stretch and fold the dough 30 minutes into the bulk rise to aerate and increase volume.
  8. Shape the Rolls:
  9. In the morning, roll the dough into a 16 x 12-inch rectangle. Spread butter on top, followed by the cinnamon-sugar mixture, leaving a ½-inch border.
  10. Roll the dough into a log and cut into 2-inch pieces. Place rolls into a lined baking pan.
  11. Second Rise:
  12. Let the rolls rise for 1-2 hours until puffy.
  13. Bake:
  14. Preheat oven to 350°F and bake for 35-40 minutes until golden brown.
  15. Glaze:
  16. While rolls bake, make the glaze by beating butter, cream cheese, and powdered sugar. Thin with milk if necessary. Glaze rolls after baking.

Notes

  • For overnight prep, refrigerate the dough after the first rise and bake fresh the next morning.
  • Use a bench scraper or lightly oiled knife for cleaner cuts.
  • Rolls can be frozen before the second rise and defrosted overnight before baking.
  • Author: Fionna
  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 280 kcal
  • Sugar: 14 g
  • Fat: 12 g
  • Carbohydrates: 38 g

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