Introduction

Sourdough cinnamon rolls combine the tangy depth of sourdough with the sweet, warm flavors of cinnamon and brown sugar. These fluffy, soft rolls are topped with a creamy frosting that melts perfectly into every bite. Ideal for a weekend treat or special breakfast, they’re worth the hands-on time for their rich, homemade flavor.

The image shows a cast iron pan filled with eight cinnamon rolls covered in a smooth, creamy white icing. Each roll is thick, golden brown with visible spiraled layers of cinnamon inside. The icing is spread evenly, slightly melting over the edges of the soft rolls, creating a shiny, moist look. The pan is placed on a white marbled surface, with a striped cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 cup whole milk, warm
½ cup active sourdough starter
⅓ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
1 teaspoon salt
½ cup unsalted butter, very soft (for filling)
¾ cup brown sugar (for filling)
2 tablespoons ground cinnamon (for filling)
4 ounces cream cheese, softened (for frosting)
¼ cup unsalted butter, softened (for frosting)
1 cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: In a large mixing bowl, combine the flour, warm milk, sourdough starter, granulated sugar, egg, melted butter, and salt. Stir until a soft dough forms.
Step 2: Knead the dough by hand or with a mixer until it becomes smooth and elastic, about 6 to 8 minutes.
Step 3: Place the dough in a lightly greased bowl, cover it, and let it rest at room temperature until puffy and nearly doubled in size, usually 8 to 12 hours.
Step 4: Turn the dough out onto a lightly floured surface and roll it into a large rectangle about ¼-inch thick.
Step 5: Spread the very soft butter evenly over the dough surface.
Step 6: Sprinkle the brown sugar and cinnamon evenly over the buttered dough.
Step 7: Roll the dough tightly from the long edge into a log shape.
Step 8: Slice the rolled dough into 12 equal rolls and arrange them in a greased baking dish.
Step 9: Cover the rolls and let them rise for 1 to 2 hours, until soft and slightly expanded.
Step 10: Preheat your oven to 350°F (175°C).
Step 11: Bake the rolls for 22 to 25 minutes until they are lightly golden and set in the center.
Step 12: Meanwhile, beat the cream cheese, softened butter, powdered sugar, and vanilla extract together until smooth.
Step 13: Spread the frosting over the warm rolls just before serving for a gooey, delicious finish.

Tips & Variations

For a more intense cinnamon flavor, add a pinch of nutmeg or cloves to the filling mixture.
If your sourdough starter is very sour, reduce resting time slightly to balance flavors.
Try using brown butter instead of melted butter in the dough for a nutty twist.
To make vegan versions, replace the egg with a flax egg and use plant-based butter and cream cheese alternatives.

Storage

Store baked cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls without frosting for up to 2 months. To reheat, thaw the rolls and warm gently in the oven or microwave. Add frosting warm or just before serving to keep them soft and gooey.

How to Serve

A skillet filled with nine warm cinnamon rolls, each roll showing soft swirls of brown cinnamon dough layered with creamy white icing generously spread on top, slightly melting into the rolls creating a glossy texture. The rolls are packed close together, with the edges of the dough turning light golden brown. The skillet is black, placed on a white marbled surface, and a woman's hand is holding the handle covered with a cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why are my sourdough cinnamon rolls dry?

Dryness usually comes from overbaking or using too much flour during dough preparation. Be careful not to bake them too long and measure flour accurately.

Can I freeze sourdough cinnamon rolls?

Yes, you can freeze baked rolls without the frosting. When ready to serve, thaw them completely and reheat gently before adding frosting.

How do I keep sourdough cinnamon rolls gooey after baking?

To maintain gooeyness, avoid overbaking, spread the icing while rolls are still warm, and reheat gently with some moisture. Avoid high heat during reheating to prevent drying out.

Can I make sourdough cinnamon rolls overnight?

Yes, the dough’s long fermentation is ideal for overnight resting, which develops flavor and texture perfectly.