There’s something truly magical about the aroma of freshly baked sourdough cinnamon rolls wafting through your kitchen. This delightful treat combines the rich, tangy flavor of sourdough with the sweet, comforting notes of cinnamon and sugar, resulting in a pastry that is both indulgent and satisfying. Sourdough cinnamon rolls are not just a breakfast item; they are a cozy brunch favorite and an excellent dessert roll to serve at gatherings. The slow fermentation process of the sourdough enhances the dough’s flavor and texture, creating a light, airy, and slightly chewy roll that’s simply irresistible. Whether you’re an experienced baker or a novice, this homemade cinnamon rolls recipe will become a cherished staple in your kitchen. With each bite, you will experience the perfect balance of sweetness and warmth, making them an ideal choice for any occasion.

Ingredients

• For the Dough:
  • 1 cup (240 ml) active sourdough starter
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C) to activate the yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, preferably at room temperature for better mixing
  • 4 cups (480 g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
• For the Filling:
  • 1/2 cup (100 g) brown sugar, packed tightly for extra sweetness
  • 2 tablespoons ground cinnamon, freshly ground if possible for enhanced flavor
  • 1/4 cup (60 g) unsalted butter, softened to spread easily
• For the Cream Cheese Frosting:
  • 4 oz (113 g) cream cheese, softened for easy blending
  • 1/4 cup (60 g) unsalted butter, softened to room temperature
  • 1 cup (120 g) powdered sugar, sifted for a smooth texture
  • 1 teaspoon vanilla extract, for added flavor depth

Steps / Instructions

1. Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, and melted butter. Stir in the active sourdough starter until well mixed to ensure all ingredients are evenly combined.
2. Add the eggs and mix until fully incorporated, ensuring there are no lumps. Gradually add in the flour, one cup at a time, along with the salt, stirring until a shaggy dough forms. The dough should be slightly sticky but manageable.
3. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes or until the dough is smooth and elastic, testing for elasticity by stretching a small piece. Place in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-4 hours, or until doubled in size, which is crucial for a light texture.
4. Prepare the Filling: In a medium bowl, mix together the brown sugar and cinnamon until evenly combined. Set aside, letting the aroma of the spices mingle.
5. Roll Out the Dough: Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface. Roll it into a large rectangle, about 16×20 inches, ensuring uniform thickness for even baking.
6. Spread the Filling: Spread the softened butter evenly over the rolled-out dough, reaching all edges. Sprinkle the cinnamon sugar mixture over the butter, covering the entire surface for maximum flavor.
7. Form the Rolls: Starting from one long edge, tightly roll the dough into a log, ensuring the filling stays contained. Pinch the seam to seal and cut the log into 12 equal slices, using a sharp knife or dental floss for clean cuts.
8. Second Rise: Place the rolls in a greased 9×13-inch baking dish, leaving space for them to expand. Cover loosely with plastic wrap and let them rise again for about 1-2 hours, or until puffy. Alternatively, for overnight sourdough cinnamon rolls, refrigerate them after placing in the dish, which also enhances flavors.
9. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through. They should be springy to the touch and lightly browned on top.
10. Make the Frosting: While the rolls are baking, in a medium bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain.
11. Frost the Rolls: Once the rolls are out of the oven, let them cool for about 10 minutes before spreading the cream cheese frosting generously over the top, allowing it to melt slightly into the warm rolls for a luscious finish.

Tips & Tricks

To achieve the best results with your sourdough cinnamon rolls, consider the following tips: You can learn more about this topic.

• Ensure your sourdough starter is active and bubbly before using it in the dough. Feed it a few hours beforehand for optimal activity, as a vigorous starter will yield better flavor and rise.
• If you’re short on time, opt for the overnight sourdough cinnamon rolls method. After cutting the rolls, place them in the fridge overnight and bake them fresh in the morning for ease and convenience.
• For a rich and gooey cinnamon roll, don’t skimp on the filling! Use a generous amount of butter and cinnamon-sugar mixture; these ingredients are key to achieving that ooey-gooey texture.
• Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without frosting and heat them up before serving for a freshly-baked experience.
• Avoid overbaking by keeping an eye on the rolls during the last few minutes of baking; they should be golden brown, and a toothpick inserted in the center should come out clean.

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Sourdough Cinnamon Rolls: The Best Recipe You'll Ever Try

Recipe by itachi sarah

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 12 rolls +

⏱️

Prep Time

4 hr

🍳

Cook Time

30 min

🔥

Calories

—

There’s something truly magical about the aroma of freshly baked sourdough cinnamon rolls wafting through your kitchen. This delightful treat combines the rich, tangy flavor of sourdough with the sweet, comforting notes of cinnamon and sugar, resulting in a pastry that is both indulgent and satisfying.

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Ingredients

US Metric

• 1 cup (240 ml) active sourdough starter
• 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 2 large eggs, preferably at room temperature
• 4 cups (480 g) all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1/2 cup (100 g) brown sugar, packed tightly
• 2 tablespoons ground cinnamon
• 1/4 cup (60 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, softened
• 1/4 cup (60 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

Directions

1.

In a large mixing bowl, combine the warm milk, sugar, and melted butter. Stir in the active sourdough starter until well mixed.

2.

Add the eggs and mix until fully incorporated. Gradually add in the flour, one cup at a time, along with the salt, stirring until a shaggy dough forms.

3.

Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for 2-4 hours.

4.

In a medium bowl, mix together the brown sugar and cinnamon until evenly combined.

5.

Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it into a large rectangle, about 16x20 inches.

6.

Spread the softened butter evenly over the rolled-out dough. Sprinkle the cinnamon sugar mixture over the butter.

7.

Starting from one long edge, tightly roll the dough into a log and cut it into 12 equal slices.

8.

Place the rolls in a greased 9x13-inch baking dish, leaving space for them to expand. Cover loosely and let them rise for about 1-2 hours.

9.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.

10.

While the rolls are baking, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.

11.

Once the rolls are out of the oven, let them cool for about 10 minutes before frosting.