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–+ servings
A top view of a white baking dish with sourdough cinnamon rolls with cream cheese frosting.

Sourdough Cinnamon Rolls

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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Rising time 8 hours
Total Time 8 hours 55 minutes
Course bread, Breakfast
Cuisine American
Servings 12 servings
Calories 731 kcal

Equipment

  • Mixing bowl
  • kitchen scale
  • 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
 

  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.
    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
  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.
    1 cup brown sugar, 1 cup sugar, ½ cup butter, 1½ teaspoon cinnamon
  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. 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!
  7. The next day, take the rolls out the the refrigerator 2 ½ hours before serving.
  8. 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.
  9. 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.
  10. 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

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.

Nutrition

Calories: 731kcalCarbohydrates: 115gProtein: 8gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 73mgSodium: 717mgPotassium: 162mgFiber: 2gSugar: 69gVitamin A: 877IUVitamin C: 0.3mgCalcium: 83mgIron: 3mg
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