There’s nothing quite like the smell of cinnamon rolls baking in the morning — especially when they’re made with your own sourdough starter. These Sourdough Cinnamon Rolls are the perfect weekend treat: pillowy soft, gently tangy, and filled with gooey cinnamon sugar.
Unlike traditional rolls made with commercial yeast, sourdough rolls rise slowly, developing a deeper flavour and softer crumb. Don’t worry — they’re worth the wait.
❤️ Why You’ll Love This Recipe
- Fluffy & flavourful — soft rolls with a subtle sourdough tang
- Overnight rise — perfect for prepping ahead and baking fresh in the morning
- No yeast required — your sourdough starter does all the work
- Customizable filling — try adding pecans, cardamom, or orange zest
📝 Sourdough Cinnamon Rolls Recipe
Makes: 9 large rolls
Prep Time: 20 minutes
Resting/Rise Time: 10–12 hours
Bake Time: 25–30 minutes
🍞 Dough Ingredients
- 500g (3 ⅓ cups) all-purpose or bread flour
- 150g (¾ cup) active sourdough starter (fed and bubbly)
- 250g (1 cup + 1 tbsp) whole milk, warm
- 75g (⅓ cup) granulated sugar
- 1 large egg
- 75g (5 tbsp) unsalted butter, softened
- 7g (1 ¼ tsp) salt
🍯 Filling Ingredients:
- 100g (½ cup) brown sugar, packed
- 2 tbsp ground cinnamon
- 50g (3 ½ tbsp) butter, softened
🧁 Cream Cheese Icing:
- 4 oz (½ block) cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
🍽️ Instructions:
Day 1 — Mix & Rise
- Make the Dough: In a large bowl or stand mixer, combine starter, warm milk, sugar, and egg. Mix in flour and salt, then add softened butter last. Knead until dough is smooth and elastic (8–10 mins by hand or 5 mins with dough hook).
- Bulk Fermentation: Cover bowl with a towel or plastic wrap and let rise at room temperature for 6–8 hours, until doubled.
- Roll Out & Fill: Turn dough onto a floured surface. Roll into a large rectangle (approx. 12×18”). Spread with softened butter, sprinkle with brown sugar and cinnamon.
- Shape the Rolls: Roll tightly from the long edge, slice into 9 even rolls, and place in a greased 9×9 or 9×13 baking dish.
- Cold Proof Overnight: Cover with plastic and refrigerate for 8–12 hours.
Day 2 — Bake & Ice
- Bring to Room Temp: In the morning, take rolls out of the fridge and let them rise until puffy (1–2 hours depending on room temp).
- Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, until lightly golden and cooked through.
- Ice & Serve: While rolls bake, mix icing ingredients until smooth. Spread on warm rolls and enjoy!
🔥 Tips:
- For extra gooey rolls, pour ¼ cup of heavy cream over the rolls before baking.
- These freeze well after baking — reheat gently for a fresh-from-the-oven feel.
- Want to skip the icing? Try a simple glaze of powdered sugar and milk.
Sourdough Cinnamon Rolls are the perfect blend of indulgent and homemade. The tangy dough, sweet cinnamon swirl, and luscious cream cheese icing make these a go-to for slow mornings or special occasions.