These easy sourdough cinnamon rolls, with their soft and pillowy dough, are wonderfully moist and tender. This sourdough cinnamon roll recipe is perfect for sourdough beginners!
Jump to:
- Why This Recipe Works
- Ingredients for Sourdough Cinnamon Roll Dough
- Ingredients for Cinnamon Roll Filling
- Cream Cheese Frosting (option 1)
- Caramel Glaze (option 2)
- How to Make Sourdough Cinnamon Rolls
- Recipe
- Sample Baking Schedule
- Variations
- How to Store Sourdough Cinnamon Rolls
- Tips for Making Homemade Sourdough Cinnamon Rolls
- Troubleshooting Sourdough Cinnamon Rolls
- Frequently Asked Questions
- That's a wrap!
- More Sourdough Recipes
- Breakfast recipes
- Comments
Why This Recipe Works
Each cinnamon roll is extra soft and fluffy, with the most delicious cinnamon swirl filling. These rolls freeze for easy make-ahead option for breakfasts, holiday brunch or any special occasion! I've also included 2 easy icing options to make your dream cinnamon rolls!
Worried about making homemade sourdough cinnamon roll dough? Don’t be! I am spilling all of my tips for getting a perfect cinnamon roll, every time. If you are more of a traditional cinnamon rolls kind of person, I have a delicious yeast cinnamon roll recipe that is the perfect alternative to this sourdough version. Also, this dough recipe is the same as my popular Sourdough Sandwich Bread recipe!
Ingredients for Sourdough Cinnamon Roll Dough
- Active Sourdough Starter | A ripe starter is very important to make the very best cinnamon rolls. The sourdough starter should be recently fed and at peak activity. If you are unsure how to tell, the bubbles should be large and if you put a spoonful in water it will float at the top of the glass. Measure the amount of starter accurately. I have several recipes for using up your sourdough discard if you need inspiration! Refer to this post for sourdough starter tips and help.
- All-Purpose Flour | My favorites are King Arthur All-Purpose, The Food Nanny All-Purpose Kamut, and Jovial All-Purpose Einkorn. If you are using fresh milled grain, I cannot give you a 1:1 conversion at this time. If you make this dough with 50% All Purpose and 50% fresh milled, it is delicious.
- Water | Do not use water that is chlorinated or contains fluoride. Both of these chemicals inhibit bacterial growth, which is literally the opposite of what we want yeast (naturally occurring in sourdough starter or in a packet) to do.
- Honey | This dough is absolutely DELICIOUS with a hint of honey flavor.
- Unsalted Butter | Good quality butter adds fat, which adds flavor, softness, keeps cinnamon rolls fresh longer.
- Salt | When I am baking sourdough I tend to stay away from iodized salts and instead try to use Himalayan, Celtic or sea salt.
- Powdered Milk | Milk powder adds fat and tenderizes the gluten and gives a soft and rich crumb. Substituting tablespoons of whole milk will not work for this recipe. Omit this ingredient if you don't keep it on hand, but know your dough will be a little less soft.
Ingredients for Cinnamon Roll Filling
- Brown Sugar
- White Sugar
- Butter
- Cinnamon
Cream Cheese Frosting (option 1)
In the bowl of a stand mixer, combine ½ cup of softened butter, eight ounces of room temperature cream cheese, three cups of powdered sugar and one teaspoon of vanilla. Whisk over medium speed until light and fluffy. I like to frost my cinnamon rolls while they are still warm. This is the recipe I used today.
Caramel Glaze (option 2)
Place ½ cup of evaporated milk and two tablespoons of brown sugar in a small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly.
Place the milk mixture, 1 ½ cups of powdered sugar and one teaspoon of vanilla in a stand mixer with whisk attachment. Turn to a medium/high speed and beat for about two minutes, or until creamy. Pour immediately over warm cinnamon rolls.
How to Make Sourdough Cinnamon Rolls
1. As with all sourdough recipes, feed the sourdough starter and place it in a warm place several hours before you are ready to bake. An active starter should be doubled and have large air bubbles when it is at peak activity.
2. In the bowl of a stand mixer fitted with the dough hook attachment, mix together all of the dough ingredients. This will make a smooth, supple, and not overly sticky dough. Start with a low speed, then gradually increase to a kneading speed for two minutes.
The dough should cling to the hook and be free from sticking to the sides of the bowl. This takes about 8-10 minutes.
3. Place the kneaded dough in an airtight container with lid or cover with plastic wrap. Bulk ferment for 4-6 hours at room temperature.
4. Once bulk fermentation is over, grease and flour one 9X13 baking dish, a 11X15 ½ sheet pan or two 8" round pie pans. Use a rolling pin to spread the dough on a lightly greased work surface until it is approximately a large 14×8-inch (36×20-cm) rectangle.
5. Melt the butter in a medium bowl. Into the bowl, add the brown sugar, sugar, and cinnamon. Give it a good mix and then use your finger to sprinkle the crumbly cinnamon sugar mixture all over the dough.
6. Shape the rolls by rolling the dough to make a 14-inch log. Cut into 12 even rolls using a sharp knife, bench scraper or dental floss and arrange in the prepared pan.
Cover the unbaked rolls with aluminum foil, plastic wrap and put the cinnamon rolls in the refrigerator overnight for 8-12 hours or even longer!
7. The next day, take the rolls out the the refrigerator 2 ½ hours before serving. Place the cinnamon rolls in a warm spot to let the dough rest and preheat the oven to 375 degrees Fahrenheit. For best results, move the rack to a low position so that the rolls can be baked to golden brown.
8. Bake at 375F for 45-50 minutes, until the center temperature of the rolls reach 195F. If the rolls are over browning, cover with foil.
9. Mix the frosting and spread it over the warm fluffy sourdough cinnamon rolls.
Recipe
Sourdough Cinnamon Rolls
Equipment
- Mixing bowl
- measuring cups & spoons
- baking dish 9X13" or 12X15"
Ingredients
Cinnamon Roll Dough
- 300 grams sourdough starter active
- 630 grams All-purpose flour
- 42 grams powdered milk
- 50 grams honey
- 15 grams salt
- 340 grams water warm
- 4 tablespoons butter melted (57 grams)
Cinnamon Roll Filling
- 1 cup brown sugar
- 1 cup sugar
- ½ cup butter
- 1½ teaspoon cinnamon
Cream Cheese Frosting
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- As with all sourdough recipes, feed the sourdough starter and place it in a warm place several hours before you are ready to bake. An active starter should be doubled and have large air bubbles when it is at peak activity.300 grams sourdough starter, 630 grams All-purpose flour, 42 grams powdered milk, 50 grams honey, 15 grams salt, 340 grams water, 4 tablespoons butter
- In the bowl of a stand mixer fitted with the dough hook attachment, mix together all of the dough ingredients. This will make a smooth, supple, and not overly sticky dough. Start with a low speed, then gradually increase to a kneading speed for two minutes.The dough should cling to the hook and be free from sticking to the sides of the bowl. This takes about 8-10 minutes.
- Place the kneaded dough in an airtight container with lid or cover with plastic wrap. Bulk ferment for 4-6 hours at room temperature.
- Once bulk fermentation is over, grease and flour one 9X13 baking dish, a 11X15 ½ sheet pan or two 8" round pie pans. Use a rolling pin to spread the dough on a lightly greased work surface until it is approximately a large 14×8-inch (36×20-cm) rectangle.
- Melt the butter in a medium bowl. Into the bowl, add the brown sugar, sugar, and cinnamon. Give it a good mix and then use your finger to sprinkle the crumbly cinnamon sugar mixture all over the dough.1 cup brown sugar, 1 cup sugar, ½ cup butter, 1½ teaspoon cinnamon
- Shape the rolls by rolling the dough to make a 14-inch log. Cut into 12 even rolls using a sharp knife, bench scraper or dental floss and arrange in the prepared pan. You can also make smaller rolls if you want! Just decrease the baking time accordingly.Cover the unbaked rolls with aluminum foil, plastic wrap and put the cinnamon rolls in the refrigerator overnight for 8-12 hours or even longer!
- The next day, take the rolls out the the refrigerator 2 ½ hours before serving.
- Place the cinnamon rolls in a warm spot to let the dough rest and preheat the oven to 375 degrees Fahrenheit. For best results, move the rack to a low position so that the rolls can be baked to golden brown.
- Bake at 375F for 45-50 minutes, until the center temperature of the rolls reach 195F. If the rolls are over browning, cover with foil.
- In the bowl of a stand mixer, combine softened butter, room temperature cream cheese, powdered sugar and vanilla. Whisk over medium speed until light and fluffy. I like to frost my cinnamon rolls while they are still warm. Mix the frosting and spread it over the warm fluffy sourdough cinnamon rolls.½ cup butter, 8 ounces cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract
Notes
- Room Temperature: Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: I do NOT recommend storing sourdough cinnamon rolls in the refrigerator. They will go stale even faster!
- Freezer: Wrap cooled cinnamon rolls individually in plastic wrap, then store in a freezer bag or airtight container for up to 3 months.
- Thawing: Thaw frozen cinnamon rolls in the refrigerator overnight or at room temperature for a few hours before reheating.
- Reheating: Warm cinnamon rolls in the microwave for 20-30 seconds per roll or in a preheated oven at 350°F (175°C) for 5-10 minutes.
- Storing Unbaked: Freeze unbaked cinnamon rolls after shaping but before the final rise. Thaw and let rise in the refrigerator overnight before baking as usual.
- Active Starter: Ensure your sourdough starter is active and bubbly before using it in your recipe.
- Proper Hydration: Pay attention to the hydration level of your dough. Aim for a soft and slightly sticky consistency, adjusting flour or liquid as needed.
- Patience with Proofing: Allow sufficient time for both bulk fermentation and final proofing stages. Let the dough rise until doubled in size for optimal flavor and texture.
- Even Rolling: Roll out the dough evenly to maintain uniform thickness for each cinnamon roll. Use a rolling pin gently to avoid flattening the dough too much.
- Sharp Knife or Dental Floss: Use a sharp knife or dental floss to cut rolled dough into individual rolls. This preserves their shape without squishing them, or use a bench scraper for clean cuts.
Nutrition
Sample Baking Schedule
I typically mix the dough, let it bulk ferment for 4-6 hours, then shape and chill the cinnamon rolls overnight. You’ll need to plan ahead. However, if you want to do a same day bake, you can- I’ve included a tip in the notes below.
- In the morning (AM): Make the dough. Bulk rise during the day at room temperature. Once doubled in size, shape the cinnamon rolls. Cover and chill overnight in the refrigerator.
- The next day (this can be in the morning, afternoon or evening- whenever you are ready to bake): Let the dough second rise for 2 hours at room temperature, then bake. Serve immediately.
Variations
- Apple Pie Inspired: Add thinly sliced apples and a sprinkle of cinnamon to the filling for a taste reminiscent of apple pie.
- Chocolate Indulgence: Sprinkle chocolate chips or chopped chocolate over the cinnamon sugar layer for a decadent twist.
- Maple Pecan: Drizzle the rolls with a maple glaze made with maple syrup and powdered sugar. Sprinkle chopped pecans on top before baking for a sweet and nutty flavor.
- Nutty Delight: Incorporate chopped nuts like pecans or walnuts into the filling for added crunch and flavor.
How to Store Sourdough Cinnamon Rolls
- Room Temperature: Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: I do NOT recommend storing sourdough cinnamon rolls in the refrigerator. They will go stale even faster!
- Freezer: Wrap cooled cinnamon rolls individually in plastic wrap, then store in a freezer bag or airtight container for up to 3 months.
- Thawing: Thaw frozen cinnamon rolls in the refrigerator overnight or at room temperature for a few hours before reheating.
- Reheating: Warm cinnamon rolls in the microwave for 20-30 seconds per roll or in a preheated oven at 350°F (175°C) for 5-10 minutes.
- Storing Unbaked: Freeze unbaked cinnamon rolls after shaping but before the final rise. Thaw and let rise in the refrigerator overnight before baking as usual.
Tips for Making Homemade Sourdough Cinnamon Rolls
- Active Starter: Ensure your sourdough starter is active and bubbly before using it in your recipe.
- Proper Hydration: Pay attention to the hydration level of your dough. Aim for a soft and slightly sticky consistency, adjusting flour or liquid as needed.
- Patience with Proofing: Allow sufficient time for both bulk fermentation and final proofing stages. Let the dough rise until doubled in size for optimal flavor and texture.
- Even Rolling: Roll out the dough evenly to maintain uniform thickness for each cinnamon roll. Use a rolling pin gently to avoid flattening the dough too much.
- Sharp Knife or Dental Floss: Use a sharp knife or dental floss to cut rolled dough into individual rolls. This preserves their shape without squishing them, or use a bench scraper for clean cuts.
Troubleshooting Sourdough Cinnamon Rolls
- Dense Rolls: If your cinnamon rolls turn out dense, it could be due to overworking the dough, insufficient proofing, or using too much flour. Try handling the dough gently, allowing it to rise adequately, and maintaining a proper hydration level.
- Sticky Dough: Sticky dough can be a result of high hydration or underdeveloped gluten. If the dough is too sticky to work with, try lightly flouring your work surface and hands. Alternatively, you can knead the dough a bit longer to develop the gluten.
- Lack of Rise: If your cinnamon rolls don't rise properly, it could be due to inactive starter, cold temperatures, or not enough time for proofing. Ensure your starter is active and bubbly before using it, proof the dough in a warm environment, and give it enough time to double in size.
- Uneven Baking: Uneven baking can occur if your oven temperature is not consistent or if the rolls are placed too close together on the baking sheet. Use an oven thermometer to verify the accuracy of your oven temperature, and space the rolls evenly on the baking sheet to ensure even airflow.
- Burnt Tops: If the tops of your cinnamon rolls are getting too dark or burnt before the centers are fully baked, try covering them loosely with aluminum foil halfway through baking to prevent excessive browning. Additionally, you can reduce the oven temperature slightly and extend the baking time to ensure even baking.
Frequently Asked Questions
Dense rolls can result from overworking the dough, insufficient proofing, or using too much flour. Ensure you handle the dough gently, allow it to rise adequately, and maintain a proper hydration level.
You can add commercial yeast to this recipe to make these rolls in just a few hours. When combining the ingredients, add 2 teaspoons of active dry yeast. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough first rise for 1 to 2 hours, until doubled in size. Shape the rolls and let it rise a second time for 1-2 hours. After the final rise is complete, bake as directed.
The dough should double in size during the bulk fermentation stage, typically taking around 4-6 hours at room temperature. You can also perform the "poke test" – gently press your finger into the dough; if the indentation remains, it's ready.
Yes, you can prepare the dough, shape the rolls, and refrigerate them overnight before baking. Alternatively, you can freeze the shaped rolls for later use. Just allow them to thaw and rise at room temperature before baking.
You can use whole wheat flour in your sourdough cinnamon roll recipe. Just keep in mind that whole wheat flour absorbs more liquid than all-purpose flour, so you may need to adjust the hydration of your dough slightly by adding a bit more liquid. Whole wheat flour will also give your cinnamon rolls a nuttier flavor and denser texture compared to using all-purpose flour.
Yes, you can use bread flour instead of all-purpose flour in your sourdough cinnamon roll recipe. Bread flour has a higher protein content than all-purpose flour, which can result in a slightly chewier texture in your rolls. Just keep in mind that you may need to adjust the hydration of your dough slightly, as bread flour absorbs more liquid than all-purpose flour.
That's a wrap!
Well this has been fun, but it's time for us to wrap things up! Mastering the art of delicious sourdough cinnamon rolls can be quite the skill to have up your sleeve, especially for if you are new to sourdough baking. With a little patience and the right techniques, you'll soon fill your kitchen with the irresistible scent of freshly baked cinnamon buns.
And as you gain confidence in your sourdough adventure, feel free to explore my other recipes for more tasty treats. Share your baking questions (and successes!) in the comments below, and be sure to pin this recipe to Pinterest for easy access later.
Here's to happy baking and many more batches of the easiest sourdough cinnamon rolls!
- Meg
More Sourdough Recipes
Looking for other sourdough recipes like this? Try these:
Breakfast recipes
These are a few of my favorite recipes to serve for breakfast or brunch:
Carrie
I can not believe how easy these were to make. And the frost! Oh so delicious!
Meg
Hi Carrie! I'm sooo glad you liked this sourdough cinnamon roll recipe. Thanks for taking the time to leave a comment and rating!
- Meg