Welcome to the world of irresistible sourdough cinnamon rolls! This recipe delivers a truly special treat, blending classic sweetness with the unique depth of sourdough. Imagine waking up to incredibly soft, gooey rolls, each one boasting a signature tangy flavor. Perfect for a memorable breakfast or a delightful brunch, these homemade cinnamon rolls will become your new favorite.

Understanding the complex microbial processes involved in sourdough fermentation can explain the unique depth and signature tangy flavor.

Why You’ll Love This Recipe

You’ll absolutely adore making these sourdough cinnamon rolls for so many reasons. Sweet Emily makes baking simple for busy parents and beginners, and this recipe is no exception.

• Achieve super soft, tall rolls with a tender crumb every time.
• Enjoy a subtle, irresistible, tangy flavor that perfectly balances the sweetness.
• The recipe features fantastic make-ahead flexibility, fitting any schedule.
• You’re guaranteed perfectly swirled, generously filled cinnamon-sugar goodness.
• This recipe effectively uses your active sourdough starter, giving it new life.

Ingredients

Gather these simple ingredients to create your delectable sourdough cinnamon rolls.

For the Sweet Dough

• 160 g (2/3 cup) milk, whole or 2%
• 28 g (2 tbsp) unsalted butter, melted
• 1 large egg
• 100 g (1/2 cup) bubbly, active sourdough starter
• 24 g (2 tbsp) granulated sugar
• 300 g (2½ cups) King Arthur all-purpose flour
• 5 g (1 tsp) fine sea salt
• Cooking spray or oil, for coating

For the Cinnamon-Sugar Filling

• 28 g (2 tbsp) unsalted butter (softened or melted)
• 100 g (1/2 cup) granulated sugar
• 3 tsp. ground cinnamon
• 1 level tbsp. flour

For the Glaze

• 2 tbsp unsalted butter, softened
• ⅓ cup whipped cream cheese, room temperature
• ¼- ½ cup powdered sugar, sifted (add more if you like it sweet!)
• 1-2 tbsp milk

Notes & Substitutions

For a richer dough, use more butter or a higher protein flour. Always cool melted butter and milk slightly before adding to prevent “scrambling” the egg and starter. Softened butter for the filling prevents leaks during baking, keeping those sweet cinnamon rolls perfect. Consider brown sugar for a deeper caramel note, or maple sugar for a unique twist. For egg allergies, use a flax egg or commercial egg replacer. A rye sourdough starter adds a distinct, earthy flavor to these sweet treats.

Equipment

You will need a stand mixer with both paddle and dough hook attachments for easy dough preparation. Learning to effectively use a stand mixer for dough preparation can significantly simplify your baking process. Grab your measuring cups and spoons, several small bowls, and a medium-size bowl. Essential items include plastic wrap, a 9-inch springform pan, parchment paper, a rolling pin, an oiled knife or bench scraper, and a wire rack for cooling your delicious cinnamon rolls.

Instructions

Making sourdough cinnamon rolls is a rewarding process. Follow these step-by-step instructions for a perfect batch.

Baker’s Schedule

• Overnight Option: Make the dough in the evening and let it rise overnight. The following morning, roll, cut, and shape the dough. Rest for 1-2 hours (second rise) before baking.
• As an alternative, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
• Make-Ahead Option (Freeze): Place the cut and shaped cinnamon rolls into a parchment-lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this prevents any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hours at room temperature, approximately 67 F. Bake the following morning as directed.

Make the Dough (Evening)

1. In the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using.
2. Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine thoroughly.
3. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute.
4. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
5. After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple, and pull away from the sides of the bowl when ready. If it’s too sticky, add a small bit of flour.

Bulk Rise

1. Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12+ hours at 67-68 F, depending on temperature.
2. Stretch and Fold the Dough (optional step): About 30 minutes to 1 hour into the bulk rise, stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl (4 folds total). For video guidance, click here. This optional step will increase the overall volume of the rolls and aerate the dough, leading to lighter sourdough cinnamon rolls.

Roll the Dough (Morning)

1. In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.
2. Lightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
3. Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-inch rectangle using a tape measure for accuracy. If the dough resists, let rest for 5-10 minutes and try again.

Make the Cinnamon-Sugar Filling

1. If using the softened butter variation: add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon, and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
2. If using the melted butter version: brush the entire surface of the dough, including the top, bottom, and sides, with 28 g (2 tbsp) melted butter. Use all of it. Combine the sugar, cinnamon, and flour in a bowl. Sprinkle the mixture onto the dough, leaving a 1/2-inch border around the edges. Smooth it out with your hands until it looks wet and sandy.

Shape & Cut the Dough

1. Starting on the long side of the dough (16-inch), roll it into a log, pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay intact. You should end up seam side down. TIP: If the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath, and try again.
2. Cut the dough into 2-inch sections using an oiled knife or bench scraper. I lightly “mark” the dough first to make sure each piece is roughly the same size.

Second Rise

1. Place the rolls into the lined pan and let rest for 1-2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.

Bake the Cinnamon Rolls

1. Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30-minute mark). The tops should turn light golden brown when ready.
2. Remove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.

Make the Glaze

1. While the rolls are baking or cooling, make the glaze. Add softened butter, whipped cream cheese, and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.
2. To serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These sourdough cinnamon rolls are best enjoyed slightly warm on the same day they are baked.

Pro Tips & Troubleshooting

Always ensure your sourdough starter is bubbly and active before you begin. Keep your liquids cool for optimal dough consistency; warmth can hinder rise. If your dough feels too sticky, lightly oil or flour your hands, not the dough. For beautiful golden brown tops, apply an egg wash before baking. Prevent filling leaks by using the softened butter method, creating a thicker paste. If your dough doesn’t rise, check your starter’s activity and room temperature. Monitor rise times closely to avoid over-proofing, which can lead to dense rolls. Lastly, avoid over-baking your cinnamon rolls to keep them tender, never dry.

Serving, Storage & Variations

These delightful sourdough cinnamon rolls taste best when enjoyed warm on the same day you bake them. Store any leftovers in an airtight container at room temperature for up to 2-3 days. Reheat gently in the microwave for 15-30 seconds, or in a warm oven for a few minutes. For a future treat, freeze shaped, unbaked rolls, then defrost overnight and bake fresh. Explore savory variations by omitting sugar and adding cheese and garlic. Boost flavors with a pinch of cardamom or vanilla in the filling or glaze. For sticky caramel bottoms, bake your rolls in jumbo muffin tins. Enhance your filling with chopped pecans or brown sugar for extra texture and richness.

Nutrition

Each delicious sourdough cinnamon roll offers a satisfying balance of energy and flavor. Here’s a general nutritional overview per serving, helping you enjoy this treat mindfully.

FAQ

How long can shaped rolls stay refrigerated?
You can refrigerate shaped sourdough cinnamon rolls for up to 24 hours before baking. Bring them to room temperature for about 1-2 hours before baking for the best rise.

Can I substitute refined sugar?
Yes, you can substitute refined sugar with alternatives like coconut sugar or maple sugar. Adjust quantities to your preferred sweetness, as flavor profiles may vary slightly.

Why didn’t my dough rise properly?
Several factors can affect dough rise, including an inactive sourdough starter or a too-cold environment. Ensure your starter is bubbly and your kitchen is warm enough.

How do I get a golden brown top?
For a beautiful golden brown top, brush your rolls with an egg wash (one egg beaten with a tablespoon of milk or water) before baking. This also adds a lovely sheen.

Can I omit the egg in this recipe?
While eggs contribute to richness and structure, you can try an egg replacer like a flax egg. The texture of your baked sourdough cinnamon rolls might be slightly different.

Conclusion

There’s nothing quite like the aroma and taste of homemade sourdough cinnamon rolls fresh from the oven. This recipe simplifies the process, ensuring you achieve incredibly soft, gooey rolls with that delightful sourdough tang. We encourage you to try this recipe and experience the joy of baking these sweet, tangy treats. Share your creations with us, and subscribe for more easy, beginner-friendly recipes from Sweet Emily!