The Best Sourdough Cinnamon Rolls

Once I began baking with sourdough and created this easy sourdough cinnamon roll recipe, it quickly became a family favorite. I love making it from scratch, especially when I have a bunch of leftover active starter from baking sourdough bread for my family and friends. I honestly don’t know why it took me so long to make cinnamon rolls with sourdough starter!

Sourdough cinnamon rolls have a slightly different texture than traditional cinnamon rolls. Their texture is more of the typical chewy “sourdough bread” texture and the taste is a little bit more tart and sour, but not overwhelmingly so. The mild tanginess is perfectly balanced with the sweet flavor of the cinnamon and sugar. It’s hard to describe — you simply have to try it!

How to Make Sourdough Cinnamon Buns

Once you get your hands on an active sourdough starter, making these soft sourdough cinnamon rolls is really no different than traditional ones.

Make the Sourdough Cinnamon Rolls Dough

• Mix the wet ingredients: In a medium bowl, whisk the active sourdough starter, whole milk, and egg together.
• Add in the dry ingredients: Add in the all-purpose flour, unsalted butter, sugar, and salt and knead for three minutes. Cover the dough and let it rest for 15 minutes for the first rise and to kickstart the bulk fermentation process.
• Knead the dough: Knead the dough on medium-low speed for about 10 minutes in the bowl of a stand mixer with a dough hook attachment. Nothing makes this easier than using my favorite KitchenAid stand mixer!
• Complete the second rise: Cover it with plastic wrap and let the dough rise for about four hours at room temperature.

Filling the Rolls

• Prepare the filling: Combine the sugar and cinnamon and melt the butter in a separate jar or bowl.
• Roll the dough out: On a generously floured surface, roll out the dough into a rectangle with a rolling pin. Make sure not to roll it out too thin, or it will tear.
• Spread the filling: Spread the melted butter on the rolled-out dough and sprinkle the cinnamon-sugar mixture on top of the dough.
• Roll the dough: Roll up the dough into a tight roll on the floured work surface, cut into 12 pieces, and place the swirls with the seams down on a baking sheet. Cover the rolls with a towel and allow them to rest for an hour.
• Bake the rolls: Bake at 350°F for about 25-30 minutes in a baking dish or a cast-iron skillet until the rolls are golden brown. Let them rest for about 10 minutes.

Whip up the Cream Cheese Frosting

• Make the icing: In a large bowl, stir the cream cheese, vanilla extract, and powdered sugar together until smooth.
• Apply the icing: Glaze the top of each cinnamon roll. Enjoy!

Tips for the Tastiest Sourdough Cinnamon Rolls

For the fluffiest, most golden-brown rolls, follow these pointers to help you along the way.

• Use an active starter: For these cinnamon rolls, make sure that your starter is active. You’ll need to feed the starter at least a few hours before using it. Avoid using sourdough starter discard or the rolls might be too flat!
• Pre-measure each roll before slicing: To make sure that your rolls bake evenly, cut them into equal rolls.
• Cut your cinnamon rolls without damaging or smashing them: Slicing the dough log into individual rolls can be a little tricky. You don’t want to apply too much pressure and risk damaging or smashing the rolls. The best way to slice them is with unflavored dental floss or a thread. Place the floss under the dough log, then bring both ends of the floss together over the top of the log and cross them to slice through. You can also use a super sharp knife!
• Top with your favorite toppings: I’ve made these rolls with a ton of different toppings. I’ve done some just plain with sugar (almost like a Starbucks morning bun!), or I simply put cinnamon or poppy seeds on top.

Storing & Reheating Guide

No matter where you’ll be storing the rolls, put them in an airtight container. This keeps them moist, fresh, and just as tasty as they were when they came out of the oven.

• Room temperature: If you plan to eat the rolls within 2-3 days, store them covered at room temperature (if unglazed).
• Refrigerator: If the rolls are glazed with the cream cheese icing, refrigerate them for up to seven days.
• Freezer: If you really need to, freeze the rolls for 1-3 months, but make sure they are unfrosted and stored in a freezer-safe container. Thaw overnight in the fridge or on the counter for a couple hours.

More Tasty Pastry Recipes

• No-Knead Cinnamon Rolls – Easy, low-effort cinnamon rolls
• Starbucks Morning Buns – Starbucks copycat sweet buns
• Quick Cottage Cheese Buns – Sweet cheese stuffed buns
• The Best Blueberry Scones – Grandma’s famous berry scones

Recipe

The Best Sourdough Cinnamon Rolls

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Servings

12 servings

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Recipe contributed by: Natalya Drozhzhin

This sourdough cinnamon rolls recipe is the sweetest way to use your active sourdough starter. Cinnamony, sweet, & soft — you’re going to love them!

Ingredients

Sourdough Cinnamon Rolls Dough

• 1 cup sourdough starter
• 3/4 cup lukewarm whole milk
• 1 large egg
• 3 1/2 cups all-purpose flour
• 4 tbsp unsalted butter softened
• 1/4 cup sugar
• 1 tsp salt

Filling

• 4 tbsp unsalted butter
• 1 cup sugar
• 1 tbsp ground cinnamon

Icing

• 16 oz cream cheese softened
• 1 tbsp vanilla extract
• 1 cup powdered sugar

US Units – Metric

Instructions

Sourdough Cinnamon Rolls Dough

• In a mixing bowl, whisk the sourdough starter, milk, and eggs together.
  
• Add in the all-purpose flour, butter, sugar, and salt. Knead for about 3 minutes to combine everything. Cover the dough and let it rest for 15 minutes.
  
• After resting the dough, knead it on medium-low speed for about 10 minutes.
  
• Cover the dough and let it rise for about 4 hours.
  

Filling the Rolls

• For the filling, combine the sugar and cinnamon together. Melt the butter in a separate jar.
  
• Generously dust a working surface with flour and roll out the dough into a rectangular shape.
  
• Spread the melted butter on the dough and sprinkle the sugar mixture evenly all over the top.
  
• Roll up the dough into a tight roll. Using a sharp knife (or unscented floss) cut the cinnamon rolls into 12 equal parts. Place them on a baking sheet, cover with a towel, and let them rest for about an hour.
  
• Bake at 350°F for about 25-30 minutes or until the rolls are golden brown. Let them rest for about 10 minutes before spreading on the icing.
  

Icing

• In a large bowl, stir the cream cheese, vanilla extract, and powdered sugar together. Whisk until the icing is perfectly smooth.
  
• Apply the icing to each cinnamon roll. Enjoy!
  

Nutrition Facts

The Best Sourdough Cinnamon Rolls

Amount Per Serving

Calories 480 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g65%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 72mg24%

Sodium 320mg13%

Potassium 101mg3%

Carbohydrates 65g22%

Fiber 1g4%

Sugar 32g36%

Protein 7g14%

Vitamin A 763IU15%

Vitamin C 0.02mg0%

Calcium 54mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.