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Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

Soft, fluffy, and packed with cinnamon-sugar goodness, these sourdough cinnamon rolls are perfect for breakfast or a cozy dessert. Made with sourdough starter for a unique flavor, they’re topped with a creamy icing for the ultimate treat!

  • Total Time: 7 hours 45 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • Dough Ingredients:
  • 500g bread flour
  • 150g sourdough starter (active or discard)
  • 200ml whole milk
  • 2 large eggs
  • 50g sugar
  • 75g unsalted butter (softened)
  • 10g salt
  • Filling Ingredients:
  • 100g brown sugar
  • 2 tbsp cinnamon
  • 75g unsalted butter (softened)
  • Icing Ingredients:
  • 100g cream cheese
  • 200g powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk (or as needed for consistency)

Instructions

  1. Make the Dough:
  2. In a large mixing bowl, combine the bread flour, sourdough starter, whole milk, eggs, sugar, and salt. Mix until a shaggy dough forms.
  3. Add the softened butter and knead the dough for 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook attachment or knead by hand.
  4. Cover the dough and let it rest at room temperature for 4-6 hours, or until doubled in size.
  5. Prepare the Filling:
  6. In a small bowl, mix the brown sugar and cinnamon. Set aside.
  7. Roll Out the Dough:
  8. Lightly flour your surface and roll the dough into a large rectangle (approximately 12×18 inches).
  9. Spread the softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture on top.
  10. Roll the dough tightly into a log, starting from the long edge. Slice into 12 even rolls and place them in a greased or parchment-lined baking dish.
  11. Second Proof:
  12. Cover the rolls and let them rise at room temperature for 1-2 hours, or refrigerate overnight for a slow proof.
  13. Bake the Rolls:
  14. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
  15. Make the Icing:
  16. In a medium bowl, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth. Add more milk as needed to reach your desired consistency.
  17. Finish and Serve:
  18. Spread the icing over the warm cinnamon rolls and serve immediately. Enjoy!

Notes

  • For a stronger sourdough flavor, let the dough proof in the refrigerator overnight.
  • To ensure evenly sliced rolls, use unflavored dental floss or a sharp knife.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Author: Mateo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 60mg

Keywords: sourdough cinnamon rolls, cinnamon rolls, sourdough baking