Sourdough Cinnamon Rolls Recipe

Prep Time: 45 minutes
Rise Time: 8–12 hours
Bake Time: 25–30 minutes
Total Time: 10–13 hours
Yield: 12 cinnamon rolls

Ingredients

For the Dough

• 100g active sourdough starter
• 240ml warm milk
• 75g granulated sugar
• 2 large eggs
• 115g unsalted butter, softened
• 500g bread flour or all-purpose flour
• 8g salt

For the Cinnamon Filling

• 115g unsalted butter, softened
• 200g brown sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon vanilla extract

For the Cream Cheese Glaze

• 115g cream cheese, softened
• 60g unsalted butter, softened
• 180g powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk

Instructions

Step 1: Make the Dough

In a large bowl, combine:

• Active sourdough starter
• Warm milk
• Sugar
• Eggs

Whisk until smooth.

Add:

• Softened butter
• Flour
• Salt

Mix until a shaggy dough forms.

Knead for 8–10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let rise overnight (8–12 hours) at room temperature until doubled.

Step 2: Prepare the Filling

In a bowl, mix:

• Brown sugar
• Cinnamon
• Vanilla extract

Set aside.

Step 3: Roll Out the Dough

Turn the dough onto a lightly floured surface.

Roll into a rectangle approximately:

18 x 12 inches (45 x 30 cm)

Spread softened butter evenly over the dough.

Sprinkle the cinnamon-sugar mixture over the butter, covering the entire surface.

Step 4: Shape the Rolls

Starting from the long side, tightly roll the dough into a log.

Cut into 12 equal pieces using a sharp knife or unflavored dental floss.

Place the rolls into a greased 9×13-inch baking dish.

Cover and allow to rise for 1–2 hours until puffy.

Step 5: Bake

Preheat oven to:

350°F (175°C)

Bake for:

25–30 minutes

or until lightly golden brown on top.

Step 6: Make the Glaze

Beat together:

• Cream cheese
• Butter

until smooth.

Add:

• Powdered sugar
• Vanilla
• Milk

Mix until creamy and spreadable.

Step 7: Finish and Serve

Allow the cinnamon rolls to cool for about 10 minutes.

Spread the cream cheese glaze generously over the warm rolls.

Serve warm and enjoy.

Storage

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze unfrosted rolls for up to 3 months.

Tips for Perfect Sourdough Cinnamon Rolls

• Use an active, bubbly sourdough starter for the best rise.
• Don’t over-flour the dough; it should remain soft and slightly tacky.
• Overnight fermentation develops the best flavor.
• Warm rolls slightly before serving for bakery-style softness.

These homemade Sourdough Cinnamon Rolls are wonderfully fluffy, sweet, and filled with buttery cinnamon goodness, making them a crowd-pleasing favorite for any occasion.