Sourdough Cinnamon Rolls
These Sourdough cinnamon rolls are the perfect blend of tangy sourdough flavor and buttery cinnamon sugar’s sweet, comforting taste. Unlike traditional yeast-based cinnamon rolls, this recipe incorporates a sourdough starter, giving the dough a unique depth of flavor and a soft, fluffy texture.
The slow fermentation process enhances the taste and makes the rolls more digestible and easier to handle. Whether you’re an experienced sourdough baker or just starting, these sourdough cinnamon buns are a fantastic way to combine the art of sourdough baking with a classic favorite.
This cinnamon roll recipe walks you through each step, from ensuring your sourdough starter is ready to make that gooey cinnamon filling and luscious cream cheese icing. While the process may take longer than a traditional recipe, the results are well worth the effort.
These rolls are perfect for a leisurely weekend breakfast, a special brunch, or whenever you want to treat yourself and your family to something extra delicious. Get ready to enjoy the irresistible aroma of freshly baked cinnamon rolls with a sourdough twist!
Table of Contents
Yeast Cinnamon Rolls vs. Sourdough Cinnamon Rolls
Yeast-based cinnamon rolls have a distinctive yeast bread taste, whereas sourdough has a slightly different taste. Still, I wouldn’t say sour. It was a lovely, mild, complex taste but difficult to articulate. (I think I liked them better than yeast, though!) The texture seemed to be even more tender. Yeast-based baked goods tend to harden when cooled, whereas sourdough remains softer and more pliable.
Tips for Success with this Cinnamon Roll Recipe!
Weigh your Ingredients: Use a kitchen scale to weigh the dough ingredients. Baking sourdough is a science that requires precise measurements.
Check the Milk Temperature: Ensure the milk is around 105°F (40°C); too hot milk can kill the good bacteria in the sourdough.
Use an Active Sourdough Starter: Make sure your sourdough starter is active and bubbly before adding it to the dough. Feed it about 4-6 hours before you start, and ensure it has doubled in size for the best rise. See the tips below to ensure an active sourdough starter.
Plan: This recipe requires long fermentation and proofing times. Allow at least 20 hours for the entire process. As detailed in the recipe, you can freeze the cinnamon rolls after the shaping step.
Cold Fermentation for Better Flavor: Although you can shape the rolls after the initial 4-hour bulk fermentation, allowing the dough to rest in the fridge for 12-48 hours helps develop a richer flavor and makes the dough easier to handle.
Keep an Eye on Dough Texture: Ensure the dough is soft but not sticky while kneading. It should pull away from the sides of the mixing bowl. If it feels too sticky, add more flour, a tablespoon at a time.
Proof in a Warm Environment: Sourdough dough needs a warm environment (80-85°F) to rise correctly. If your kitchen is cold, place the rolls in an oven with the light turned on or use a proofing box to maintain warmth. You can also put them near a warm spot in your kitchen.
Check for Proper Proofing: Test if your rolls are ready to bake by gently pressing a finger into the dough. If the indentation slowly springs back, they’re ready. If the dough springs back quickly, give them more time to rise.
Don’t Overbake: Remember to bake the rolls until they’re light golden brown around the edges. Check around 20 minutes, as overbaking can dry them out, and baking times can vary depending on your oven.
Use Softened, Not Melted, Butter: For the filling and icing, ensure the butter is just softened to a spreadable consistency. Melted butter can lead to leaking or uneven distribution of the filling.
Cut with a Sharp Knife or Dental Floss: Use a sharp serrated knife or unflavored dental floss to slice the dough into rolls without squishing it. This helps keep the layers intact for beautifully shaped rolls.
Spread the Icing While Warm: Allow the rolls to cool for about 5 minutes before spreading the icing. This ensures it melts slightly and seeps into the rolls, creating a perfect gooey topping.
How to Tell if Your Sourdough Starter is Ready to Use
Feeding your active starter 4-6 hours before you start making the rolls is a great way to ensure it is active.
To determine if your sourdough starter is ready, look for it to be Bubbly and Active; it should be full of bubbles on the surface and throughout the mixture.
Your starter should have Doubled in Size within 4-6 hours of its last feeding. The doubling is heavily dependent on room temperature, so in a cooler kitchen, it will take longer.
When ready, your starter should have a Pleasant, Slightly Tangy, and Yeasty Smell. If it smells overly sour or like alcohol, it may be over-fermented and need another feeding.
When stirred, a mature starter should be Stretchy and Elastic, not watery or overly thick.
If your starter meets these signs, it’s ready to give your sourdough cinnamon rolls the rise and flavor they need!
Sample Schedule
This sample schedule will let you enjoy these ooey gooey Sourdough Cinnamon Rolls on a lazy Sunday morning. Adjust is as necessary to accommodate your schedule and time frame. Note that there are two options.
Option #1 for Late Morning Cinnamon Rolls
Day 1: Preparing the Dough
- Sometime mid-morning: Feed your sourdough starter so it is active and bubbly when you mix the dough. This usually takes 4-6 hours, but adjust based on your starter’s activity level.
- 3:30 PM: Mix and knead the dough for the cinnamon rolls. Knead it and let it go through the first bulk fermentation in a warm spot for about 4 hours.
- 8:00 PM: Transfer the dough to the refrigerator to cold ferment overnight. This slow fermentation will allow the dough to develop flavor and make it easier to handle in the morning.
Day 2: Shaping, Proofing, and Baking
- 6:00 AM: Take the dough out of the fridge and let it sit at room temperature while you prepare the filling. Roll out the dough, spread the cinnamon sugar mixture, and shape the rolls.
- 6:30 AM: Place the rolls in a baking dish, cover them with plastic wrap, and let them proof in a warm environment (around 80-85°F) for about 3-4 hours. A turned-off oven with the light on works well as a proofing space.
- 9:30 – 10:00 AM: Check if the rolls are ready. They should look puffy and pass the finger indent test. Depending on the warmth of your kitchen, this may take another hour. When ready, preheat your oven to 350°F.
- 10:00 AM: Bake the rolls for about 25 minutes until they are golden brown on the edges.
- 10:30 AM: Prepare and spread the icing over the warm rolls and enjoy your freshly baked sourdough cinnamon rolls!
OR
Option #2 for Early Morning Cinnamon Rolls
Note that this option adds an additional day to the process.
Day 1: Preparing the Dough
- Sometime mid-morning: Feed your sourdough starter so it is active and bubbly when you mix the dough. This usually takes 4-6 hours, but adjust based on your starter’s activity level.
- 3:30 PM: Mix and knead the dough for the cinnamon rolls. Knead it and let it go through the first bulk fermentation in a warm spot for about 4 hours.
- 8:00 PM: Transfer the dough to the refrigerator to cold ferment overnight. This slow fermentation will allow the dough to develop flavor and make it easier to handle in the morning.
Day 2: Shaping and Proofing
- Sometime late morning or early afternoon, take the dough out of the fridge and let it sit at room temperature while you prepare the filling. Roll out the dough, spread the cinnamon-sugar mixture, and shape the rolls.
- Place the rolls in a baking dish, cover them with plastic wrap, and let them proof in a warm environment (around 80-85°F) for about 2-3 hours. The short room temperature proof helps create slightly fluffier rolls than just the fridge proof. A turned-off oven with the light on works well as a proofing space.
- Place the rolls in the refrigerator. They should stay there for at least 8 hours (no more than 16).
Day 3: Baking
- Remove the rolls from the refrigerator and check if they are ready. They should look puffy and pass the finger indent test. If not, let them sit at room temperature for a bit—not too long, though. If ready, preheat your oven to 350°F.
- Bake the rolls for about 25 minutes until golden brown on the edges.
- Prepare and spread the icing over the warm rolls, and enjoy your freshly baked sourdough cinnamon rolls!
Making Sourdough Cinnamon Rolls
Some Variations to This Sourdough Cinnamon Roll Recipe
I am a traditionalist with my Cinnamon Rolls; the most significant variation I’ll consider is adding chopped pecans to the cinnamon sugar filling. That said, here are some ideas for you more adventurous cinnamon roll consumers:
Filling Variations
- Add Nuts: Chopped nuts like pecans, walnuts, or almonds can be incorporated into the cinnamon-sugar filling for added crunch and flavor.
- Swap Dark for Light Brown Sugar: Dark brown sugar has more molasses, which gives it a richer, deeper flavor and a slightly more intense caramel taste.
- Raisins or Dried Fruit: Sprinkle raisins, currants, or chopped dried apricots over the filling for sweetness.
- Chocolate: For a chocolatey twist, swap some cinnamon sugar for mini chocolate chips or finely chopped dark chocolate.
Flavor the Dough
- Citrus Zest: Add orange or lemon zest to the dough for a subtle citrus flavor that pairs well with cinnamon.
- Spices: For added warmth and complexity, mix a bit of nutmeg, cardamom, or allspice into the dough.
Icing Alternatives
- Cream Cheese Frosting with a Twist: For extra flavor, add a tablespoon of maple syrup, two to three tablespoons of rum or bourbon, or a dash of cinnamon to the icing.
- Glaze Instead of Frosting: For a lighter option, drizzle a simple powdered sugar glaze made with powdered sugar, milk, and vanilla extract over the warm rolls.
Sourdough Cinnamon Rolls
Equipment
- 1 Silicone Baking Mat, Katbite Large Baking Mat Set of 3-2 Half Sheets Mats (11 5/8" x 16 1/2") + 1 Quarter Baking Sheets, Reusable & Nonstick Bakeware Mats for Cookies, Macarons, Bread and Pastry
- Rolling Pin
Ingredients
Roll Dough
- 200 grams lukewarm milk (2% or whole) ¾ cup (Note 1)
- 76 grams softened butter ⅓ cup
- 100 grams sourdough starter
- 2 eggs
- 100 grams granulated sugar ½ cup
- 6 grams salt 1 teaspoon
- 700 grams bread flour
Cinnamon Sugar Filling
- 1 cup light brown sugar packed
- 3 tablespoons cinnamon
- ⅓ cup softened butter
Cream Cheese Icing
- 6 tablespoons softened butter
- ¼ cup softened cream cheese
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar sifted
Instructions
Mixing Dough and Bulk Fermentation
- Warm 200 grams of milk (until lukewarm) and melt ⅓ cup of butter and add to a stand mixer and mix with a paddle or whisk attachment.
- Add the 100 grams of sourdough starter and 2 eggs and mix until combined.
- Add ½ cup of sugar and 1 teaspoon of salt and mix.
- Switch the mixer to a dough hook and add the 700 grams of bread flour. Knead the dough for about 4-5 minutes. The dough should be soft but not sticky and should pull away from the sides of the bowl.
- Cover the bowl with plastic wrap and let it rise in a warm area (78-80 degrees is preferable) for 4 hours ( it will not and should not double in size)
- After 4 hours place the dough in the fridge for 12-48 hours until you are ready to form the rolls.*Note, if you are in a hurry you can form the rolls after the 4 hour rise but the cold fermentation allows the dough to develop a richer flavor profile. The dough is able to relax which makes it more pliable, easier to shape and handle as well.
Shape and Fill
- Take the dough out of the fridge and let it sit at room temperature while you prepare the filling.
- Soften ⅓ cup of butter
- Mix in one cup of brown sugar and three tablespoons of cinnamon and set aside.
- Roll the cinnamon roll dough out on a silicone mat or a lightly floured surface with a rolling pin into a rectangle. It should be roughly 16×12 inches and even thickness.
- Distribute the butter cinnamon sugar mix evenly on the dough's surface using a spatula.
- Roll up a longside of the dough, to create one long roll.
- Cut the roll, seam side down, with a sharp serrated knife into 12 equal pieces.
- Place the slices in a 9×13 greased dish and cover with plastic wrap.
Proofing
- Allow the rolls to proof in a warm environment (80-85 degrees) for 3-4 hours. You can place the rolls in a cold oven with the light turned on to simulate the needed environment.
- The rolls should rise and become puffy. When they are lightly touched they will feel soft and airy. If they feel dense do not bake them and let them continue to rise.*Note: If the dough springs back right away it means they need to rise longer. If the dough stays indented with just a little bit of spring, they are ready to be baked. If they did not rise, it's possible the starter was not ripe enough to allow for a proper rise.
Bake and Spread Cream Cheese Frosting
- Preheat the oven to 350 degrees.
- Uncover the rolls and bake for 25 minutes (bake times may vary based on individual ovens). Rolls should be slightly golden on the edges when done.
- *Note:If your oven tends to run hotter in the back you can rotate the rolls while baking half way through to ensure even browning.
- While the rolls are baking, mix the cream cheese icing.
- Whip together with a whisk attachment, 6 tablespoons softened butter, ¼ cup cream cheese until combined. Add the ½ tsp vanilla and ⅛ tsp of salt. Add 1 ½ cups powdered sugar, ½ cup at a time and whisk until it’s combined and fluffy, about 1-2 min.
- Allow the rolls to cool for about 5 minutes and spread the icing over the top of the rolls.
- Serve and enjoy!
Notes
Nutrition
Other Sourdough Recipes
Our sourdough recipes are divided between sourdough discard recipes and active starter sourdough recipes. We also have a recipe and tutorial for making your sourdough starter.
Sourdough Discard Recipes
Sourdough discard is the portion of sourdough starter removed during feeding to maintain a healthy and active culture. When you feed a sourdough starter, you typically add fresh flour and water, but before doing so, a portion of the existing starter is discarded to prevent it from growing too large and to maintain the right balance of yeast and bacteria.
Sourdough Recipes
Sourdough Focaccia uses an active starter for leavening. This beloved Italian bread, known for its airy texture and rich olive oil flavor, takes on a new life with the tangy depth of sourdough.
This flavorful yet easy sourdough flatbread recipe is a must-try to elevate your homemade bread game. Combining the tangy richness of a sourdough starter with the creamy texture of Greek yogurt, this recipe yields perfectly tender and slightly chewy flatbreads.
Bookmark this page or pin the following image to refer back to this Sourdough Cinnamon Rolls Recipe in the future, the very near future!
Thanks so much for spending a few minutes of your busy day with me!
To ensure you don’t miss future content, pop your email in the pale green box on the right or click here. I usually send one email weekly, so I won’t inundate your inbox. I’m sensitive to an overflowing email inbox!
We will only use your email address to send you emails, no more than 1-2 weekly. In addition, you will have access to my growing library of knit & crochet patterns and other printables. Check back often as this library will continue to grow. You can unsubscribe anytime by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
And you can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to participate in the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or use the form on the right sidebar. It’s slightly towards the top.
I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, let me know.
Until next time…
