Sourdough Cinnamon Rolls
These soft sourdough cinnamon rolls are naturally leavened, rich, and deeply flavorful. Slow fermentation creates a tender crumb, while a buttery cinnamon-sugar filling and creamy frosting melt into every swirl. Perfect for weekend baking, holidays, or cozy mornings when you want bakery-quality results at home.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Sharp knife or dough cutter
- 9x13-inch baking dish
- Stand mixer or hand mixer (optional)
Ingredients
Dough
- 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
Filling
- ½ cup unsalted butter very soft
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
Frosting
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Add the flour, warm milk, sourdough starter, sugar, egg, melted butter, and salt to a large mixing bowl and stir until a soft dough forms.
- Knead the dough by hand or mixer until smooth and elastic, about 6–8 minutes.
- Place the dough in a lightly greased bowl, cover, and let rest at room temperature until puffy and nearly doubled, 8-12 hours.
- Turn the dough out onto a lightly floured surface and roll into a large rectangle about ¼-inch thick.
- Spread the softened butter evenly over the dough.
- Sprinkle the brown sugar and cinnamon evenly across the buttered surface.
- Roll the dough tightly from the long edge into a log.
- Slice into 12 equal rolls and place them in a greased baking dish.
- Cover and let rise for 1-2 hours, until the rolls look soft and slightly expanded.
- Preheat the oven to 350°F (175°C).
- Bake for 22-25 minutes, until lightly golden and set in the center.
- Beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread the frosting over the warm rolls before serving.
Notes
Nutritional Info (per roll)
- Calories: 420
- Carbohydrates: 55g
- Fat: 18g
- Protein: 8g
