Introduction

Sourdough cinnamon rolls offer a delightful twist on a classic favorite, combining the tangy depth of sourdough with warm cinnamon and sweet cream cheese frosting. Perfect for a weekend breakfast or special occasion, these rolls are soft, flavorful, and sure to impress.

Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

100 grams (1/3 cup) active sourdough starter
175 grams (3/4 cup) warm milk
30 grams (2 Tablespoons) dark brown sugar
57 grams (4 Tablespoons) unsalted butter, melted
5 grams (3/4 teaspoon) salt
1 large egg, room temperature
370 grams (2 1/2 cups + 2 Tablespoons) bread flour
120 grams (1/2 cup) heavy cream, warm (just before baking)
57 grams (1/4 cup) unsalted butter, softened
150 grams (2/3 cup) dark brown sugar
12 grams (5 teaspoons) ground cinnamon
28 grams (2 Tablespoons) unsalted butter, room temperature
55 grams (2 ounces) cream cheese, room temperature
15 grams (1 Tablespoon) heavy cream
90 grams (3/4 cup) powdered sugar

Instructions

Step 1: Add the active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F) to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.
Step 2: Add melted unsalted butter, salt, and the room temperature egg. Mix on low until fully incorporated.
Step 3: Replace the paddle with the dough hook. Gradually add the bread flour in 70g (1/2 cup) increments, mixing on medium speed and scraping the bowl between additions. Continue until dough pulls away from the sides and feels tacky but not sticky.
Step 4: Knead the dough on medium speed for 5 more minutes.
Step 5: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 6-7 hours at 70°F.
Step 6: Turn the dough onto a lightly floured surface and roll it into a 16×12 inch rectangle.
Step 7: Spread the softened butter evenly over the dough surface.
Step 8: In a small bowl, mix dark brown sugar and ground cinnamon, then sprinkle over the buttered dough.
Step 9: Starting at the long edge closest to you, roll the dough into a tight log. Trim uneven edges, then cut into 9 equal pieces using unflavored string or a sharp knife.
Step 10: Grease a 9×9 inch baking dish or cast iron skillet with butter and arrange the rolls about 1/2 to 1 inch apart.
Step 11: Cover with a damp towel and let rise again until puffy and noticeably larger, about 3-4 hours at 70°F. Alternatively, refrigerate overnight and allow to rise longer before baking.
Step 12: Preheat the oven to 350°F. Just before baking, pour the warm heavy cream over the rolls.
Step 13: Bake for 30-35 minutes until golden brown and an internal temperature of 190°F is reached. Remove and cool slightly on a wire rack.
Step 14: While cooling, prepare the cream cheese frosting by mixing softened butter, cream cheese, powdered sugar, and heavy cream until smooth.
Step 15: Spread frosting over warm cinnamon rolls, allowing it to melt into the cracks. Serve and enjoy!

Tips & Variations

Substitute light brown sugar for dark brown sugar for a slightly milder sweetness.
Use a kitchen scale for accuracy, especially when measuring flour, to ensure the best dough texture.
For a polished appearance, slice the dough into strips and roll each separately before arranging in the pan.
If your kitchen is cool, allow extra time for both the first and second rises to achieve a light, fluffy texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Reheat gently in the microwave or oven before serving to restore softness. The frosting may be refreshed by spreading a little extra cream cheese frosting or cream once warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls without a stand mixer?

Yes, you can mix and knead the dough by hand. It will require more time and effort but follow the same steps and make sure to knead the dough until it is elastic and smooth.

Can I freeze the cinnamon rolls?

Absolutely. Freeze the shaped rolls before the second rise by wrapping them tightly in plastic wrap and placing in a freezer-safe container. Thaw overnight in the refrigerator and allow the rolls to rise before baking as directed.

Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

This Sourdough Cinnamon Rolls recipe brings a delightful twist to a classic treat by using an active sourdough starter, resulting in fluffy, tangy, and irresistibly soft cinnamon rolls. The enriched dough is carefully kneaded and given ample rising time for maximum flavor and texture. Each roll is generously filled with a cinnamon sugar mixture, baked to golden perfection, and topped with a smooth cream cheese frosting, creating the perfect balance of sweet and creamy indulgence.

Author: Dylan
Prep Time: 20 minutes (excluding rising time)
Cook Time: 30-35 minutes
Total Time: Approximately 10-12 hours including rising time
Yield: 9 cinnamon rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

100 grams (1/3 cup) active sourdough starter
175 grams (3/4 cup) warm milk (no hotter than 120 F)
30 grams (2 Tablespoon) dark brown sugar (light brown sugar can be substituted)
57 grams (4 Tablespoons) unsalted butter, melted
5 grams (3/4 teaspoon) salt
1 large egg, room temperature
370 grams (2 1/2 cups + 2 Tablespoons) bread flour

Before Baking

120 grams (1/2 cup) heavy cream, warm (just before baking)

Filling

57 grams (1/4 cup) unsalted butter, softened
150 grams (2/3 cup) dark brown sugar (light brown sugar can be substituted)
12 grams (5 teaspoons) ground cinnamon

Cream Cheese Frosting

28 grams (2 Tablespoons) unsalted butter, room temperature
55 grams (2 ounces) cream cheese, room temperature
15 grams (1 Tablespoon) heavy cream
90 grams (3/4 cup) powdered sugar

Instructions

Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F to protect the starter). Mix on low speed until thoroughly combined.
Add Fat and Egg: Add melted unsalted butter, salt, and the room temperature egg to the mixture. Mix again on low until fully combined.
Add Flour and Knead: Switch to the dough hook attachment. Gradually add bread flour in 70g (1/2 cup) increments, mixing on medium speed after each addition and scraping down the bowl sides. The dough should pull away from the bowl and feel tacky but not sticky. Once all flour is in, knead for an additional 5 minutes on medium speed.
First Rise: Cover the bowl with a clean tea towel, plastic wrap, or reusable shower cap and let the dough rise in a warm place (around 70°F) until doubled in size, about 6-7 hours. Rise time may vary with room temperature.
Shape the Dough: Turn the risen dough onto a lightly floured surface. Roll it into a 16×12 inch rectangle using a rolling pin.
Add Filling: Spread softened unsalted butter evenly over the dough. In a separate bowl, mix dark brown sugar and ground cinnamon, then sprinkle the cinnamon sugar mixture over the buttered dough.
Form Rolls: Starting at the long edge closest to you, roll the dough tightly into a log. Trim uneven ends. Slice the log into 9 equal pieces (~1 3/4 inches each) using unflavored dental floss, string, or a sharp knife. Alternatively, slice the dough into strips and roll individually for a neater look.
Prepare for Second Rise: Grease a 9×9 inch, 2-quart baking dish or a large cast iron skillet with butter. Place the rolls inside, leaving about 1/2 to 1 inch of space between each.
Second Rise: Cover the rolls with a damp towel and let them rise in a warm spot until puffed and noticeably larger, approximately 3-4 hours. If not baking the same day, cover with plastic wrap and refrigerate overnight. Remove from fridge before baking and let rise for 3-4 hours at room temperature or in an oven with the light on.
Preheat Oven and Prepare for Baking: Preheat oven to 350°F. Just before baking, pour warmed heavy cream evenly over the rolls to keep them extra soft.
Bake: Bake for 30-35 minutes or until the tops are golden brown and the internal temperature reaches 190°F. Remove from oven and transfer to a wire rack to cool slightly.
Make Cream Cheese Frosting: While rolls cool, beat together unsalted butter and cream cheese until smooth in a large mixing bowl. Add powdered sugar and heavy cream, mixing until creamy and smooth.
Frost and Serve: Using an offset spatula, spread the cream cheese frosting evenly over the warm cinnamon rolls so it partially melts into the cracks. Serve and enjoy!

Notes

Use a kitchen scale for precise measurement of ingredients for best results.
Milk temperature is critical: keep it below 120°F to preserve yeast activity in the sourdough starter.
Dark brown sugar can be substituted with light brown sugar in both dough and filling.
Rising times vary depending on kitchen temperature; cooler rooms require longer fermentation.
For make-ahead convenience, shaped rolls can be refrigerated overnight and baked the next day after allowing a slow second rise.
Warm heavy cream added before baking maintains moisture, ensuring soft rolls.

Keywords: sourdough cinnamon rolls, cinnamon rolls, sourdough dessert, homemade cinnamon rolls, cream cheese frosting, breakfast pastry, easy cinnamon rolls, enriched dough