Sourdough Cinnamon Rolls Recipe

Warmly spiced, pillowy soft, and lavishly frosted—these Sourdough Cinnamon Rolls are the ultimate comfort bake. If you adore the gentle tang of sourdough and the magnetic pull of gooey, cinnamon-swirled centers, this recipe will quickly become your new favorite way to fill your kitchen with irresistible aroma and heartwarming indulgence!

Ingredients You’ll Need

Everything you need for these Sourdough Cinnamon Rolls is likely already in your pantry and fridge, and each one plays a special role: the sourdough starter brings a gentle acidity and rise, while eggs and butter create a truly luscious dough. With a classic cinnamon-brown sugar swirl, you get the perfect balance of golden color, cozy flavor, and irresistible aroma.

• Active Sourdough Starter: This gives the rolls their signature tang and beautiful rise—make sure it’s bubbly and recently fed for best results.
• Whole Milk: Warmed milk softens the dough and adds wonderful richness—don’t skip warming it for that perfect rise.
• Egg + Egg Yolk: The combination ensures a tender crumb and a touch of luxurious texture that makes these bakery-quality.
• Vanilla Extract: Just a teaspoon adds aromatic depth both to the dough and the cream cheese frosting.
• Granulated Cane Sugar: Delicately sweetens the dough—perfectly balanced to let the filling shine.
• Kosher Salt: A dash brightens the flavors and balances the sweetness.
• All-Purpose Flour: Choose a sturdy flour for maximum softness; bread flour will also work if you want extra chew.
• Unsalted Butter: Soft, creamy butter weaves richness through every layer of the rolls and adds silkiness to the frosting.
• Brown Sugar: For the filling, brown sugar brings depth and gooey caramel notes that melt into every bite.
• Ground Cinnamon: Boldly fragrant and warming, two tablespoons make the swirls pop with classic flavor.
• Cream Cheese: Whipped into the frosting for that trademark tang and creamy finish.
• Powdered Sugar: Sweetens and thickens the frosting, so it glides over the rolls like a dream.
• Vanilla Bean Paste: Intensifies the frosting’s flavor and gives little flecks for bakery flair (sub vanilla extract if needed).
• Cream or Milk (optional): For a pourable, glaze-like frosting that seeps into every swirl.

Variations

Part of the joy of Sourdough Cinnamon Rolls is how easy it is to switch things up! Whether you’re dealing with dietary restrictions, favorite flavors, or just want to experiment, you’ll find these rolls infinitely adaptable—so make the recipe your own.

• Walnuts or Pecans: Sprinkle chopped nuts over the filling for a satisfying crunch and nutty depth.
• Raisin or Cranberry Swirl: Add a handful of dried fruit into the filling to create bursts of sweetness with every spiral.
• Maple Cream Cheese Frosting: Swap a little maple syrup for some of the vanilla and you’ll have a cozy, autumn-inspired topping.
• Dairy-Free: Use your favorite plant-based milk and butter, and vegan cream cheese for a completely dairy-free treat.

How to Make Sourdough Cinnamon Rolls

Step 1: Mix the Dough

In the bowl of your stand mixer, combine warmed milk, active sourdough starter, egg, egg yolk, vanilla, and sugar. Stir everything together to make sure the starter dissolves and the mixture looks creamy and combined—it should smell ever so slightly tangy and sweet.

Step 2: Knead and First Rise

Add in the flour, salt, and soft butter. Using the dough hook, mix until you reach a rough, shaggy dough. Scrape down the sides and knead for 5 minutes on speed 2, then scrape and mix another 5 minutes for extra gluten development. Once silky, cover and let the dough rise until doubled—about 6–8 hours at room temperature, or overnight for convenience.

Step 3: (Optional) Stretch & Folds

For a stronger dough (and more bakery-style rise), perform “stretch and folds” every 30 minutes for the first 2 hours. Simply grab a section of dough, gently stretch upward, and fold over itself—repeat all around the bowl. This step is totally optional but works magic for structure.

Step 4: Chill the Dough

Once the dough has doubled, it’s time to shape! For neater swirls and easier rolling, place the bowl of dough in the fridge for a few hours or overnight. The chill makes handling buttery dough a breeze, and bonus—it gives even deeper flavor.

Step 5: Shape and Fill

Lightly flour your work surface and roll the cold dough into a large rectangle, about ¼-inch thick. In a small bowl, mix together the filling: soft butter, brown sugar, and cinnamon until it’s luscious and spreadable. Slather evenly across the dough, getting right to the edges for maximum cinnamon coverage. Carefully roll the dough up into a tight log.

Step 6: Slice and Second Rise

Slice the log into 12 even rolls—using dental floss or a very sharp knife for clean edges. Arrange them in a greased 9×13-inch baking dish, cover, and let them proof again until puffy, about 2–3 hours at room temp. You can also pop them in the fridge at this stage and bake the next morning if you like warm breakfast Sourdough Cinnamon Rolls.

Step 7: Bake

Preheat your oven to 350°F. Place the rolls in the center, baking 35–45 minutes until golden on top and baked through. If browning too quickly, tent with foil. The magic number for perfectly baked rolls is 190–200°F in the center—check with an instant-read thermometer if you have one.

Step 8: Frost and Enjoy!

While the rolls cool for a few minutes, make the frosting: beat together cream cheese and butter until creamy, then add powdered sugar, vanilla, and enough milk (if using) for your desired texture. Slather generously over warm (not hot) rolls, letting it melt into every swirl. Dig in and revel in that incredible Sourdough Cinnamon Roll aroma wafting through your kitchen!

How to Serve Sourdough Cinnamon Rolls

Garnishes

For a little extra pizzazz, sprinkle your Sourdough Cinnamon Rolls with toasted pecans, a dusting of additional cinnamon, or even some orange zest for a bright, fragrant twist. A drizzle of maple syrup or caramel sauce can also turn these into a showstopping brunch centerpiece!

Side Dishes

These rolls pair beautifully with fresh fruits (think berries or citrus segments), a dollop of Greek yogurt, crispy bacon, or a simple scrambled egg to round out a holiday breakfast or lazy Sunday brunch. And of course, a hot cup of coffee or chai is simply non-negotiable.

Creative Ways to Present

You can arrange the baked rolls on a decorative cake stand, scatter them with edible flowers for a festive table, or serve them warm in a skillet for rustic charm. For parties or gifts, tuck individual rolls into parchment-lined bakery boxes for a homemade touch everyone will swoon over.

Make Ahead and Storage

Storing Leftovers

Store leftover Sourdough Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They stay soft and flavorful, but a quick warm-up before serving really brings them back to life.

Freezing

Sourdough Cinnamon Rolls freeze beautifully! Wrap baked (and cooled) rolls tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently—they’ll taste just as dreamy as day one.

Reheating

To reheat, warm individual rolls in the microwave for 15–30 seconds, or cover a pan of rolls with foil and bake at 300°F until heated through. If you prefer, frost after reheating for super-gooey, meltingly delicious results.

FAQs

Final Thoughts

If ever there was a reason to keep your sourdough starter happy, these Sourdough Cinnamon Rolls are it. Treat yourself and your loved ones to the magic of homemade, tangy-sweet rolls—soft, gooey, and swirled with cinnamon love. I hope this recipe becomes a cherished favorite in your kitchen, too!

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