Sourdough Cinnamon Rolls Recipe – Soft, Fluffy, and Naturally Leavened
These sourdough cinnamon rolls are soft, fluffy, and full of rich cinnamon-sugar flavor. Made with a naturally fermented sourdough starter, they have a slight tang that perfectly balances the sweet, buttery filling. This recipe requires an overnight fermentation for maximum flavor and a light, airy texture. Perfect for a special breakfast or brunch!
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring cups and spoons
- Kitchen scale (for accuracy)
- Rolling Pin
- Sharp knife or bench scraper
- 9x13-inch baking dish
- Parchment paper
- Small saucepan (for icing)
- Whisk
Ingredients
- For the Dough:
- 120 g ½ cup active sourdough starter
- 240 g 1 cup whole milk, lukewarm
- 60 g ¼ cup unsalted butter, melted
- 50 g ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 500 g 4 cups all-purpose flour
- 7 g 1 ½ teaspoons salt
- For the Cinnamon Filling:
- 100 g ½ cup unsalted butter, softened
- 150 g ¾ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- For the Cream Cheese Icing:
- 120 g 4 oz cream cheese, softened
- 60 g ¼ cup unsalted butter, softened
- 120 g 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk for consistency
Instructions
- Step 1: Prepare the Dough (Night Before)
- In a large bowl, whisk together the sourdough starter, lukewarm milk, melted butter, sugar, egg, and vanilla extract until well combined.
- Add the flour and salt, mixing until a rough dough forms.
- Knead the dough by hand for about 8–10 minutes or in a stand mixer with a dough hook for about 5 minutes, until it becomes smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 8–12 hours (overnight) until doubled in size.
- Step 2: Shape the Cinnamon Rolls
- Lightly flour a clean surface and roll out the dough into a 12x18-inch rectangle.
- Spread the softened butter evenly over the dough.
- Mix the brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log.
- Cut into 12 equal pieces using a sharp knife or bench scraper.
- Arrange the rolls in a parchment-lined 9x13-inch baking dish. Cover and let them rise for another 2–4 hours until puffy.
- Step 3: Bake the Rolls
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 25–30 minutes until golden brown and cooked through.
- Step 4: Make the Icing
- In a small bowl, beat the cream cheese and butter until smooth.
- Add powdered sugar, vanilla extract, and milk, mixing until you reach a smooth, spreadable consistency.
- Step 5: Finish and Serve
- Spread the cream cheese icing over the warm rolls.
- Serve immediately and enjoy!
Notes
Starter Activity: Ensure your sourdough starter is active and bubbly before using.
Overnight Rise: If your kitchen is warm, check the dough earlier to avoid over-fermentation.
Make-Ahead Option: After shaping, rolls can be refrigerated overnight and baked in the morning.
Dairy-Free Option: Use plant-based milk and butter alternatives.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Overnight Rise: If your kitchen is warm, check the dough earlier to avoid over-fermentation.
Make-Ahead Option: After shaping, rolls can be refrigerated overnight and baked in the morning.
Dairy-Free Option: Use plant-based milk and butter alternatives.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.