Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls combine the comforting sweetness of classic cinnamon rolls with the subtle tang of sourdough. They’re naturally leavened, soft, and gooey with a swirl of cinnamon sugar and a creamy glaze on top. Perfect for breakfast, brunch, or a cozy afternoon treat.

You can make them in one day or let them rise overnight for an easy morning bake.

These sourdough cinnamon rolls came about when I had extra starter and didn’t want to make another loaf of bread. I mixed it into my favorite roll dough, and the result was magic — a soft, rich, tangy dough that paired perfectly with buttery cinnamon filling. It’s now my go-to weekend bake, especially when I want my kitchen to smell like heaven.

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Cuisine: American / Breakfast
Prep Time: 25 minutes (plus rise time)
Cook Time: 30 minutes
Total Time: 3–4 hours or overnight
Servings: 12 rolls
Calories: ~310 per roll

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Ingredients

For the Dough:

• 1 cup active sourdough starter (fed and bubbly)
• ¾ cup warm milk
• ¼ cup granulated sugar
• 1 large egg
• 4 tbsp unsalted butter, softened
• 3 ¼ cups all-purpose flour (plus extra if needed)
• 1 tsp salt

For the Filling:

• ½ cup brown sugar, packed
• 2 tbsp granulated sugar
• 2 tbsp ground cinnamon
• 4 tbsp unsalted butter, softened

For the Glaze:

• 4 oz (115 g) cream cheese, softened
• 2 tbsp butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (for desired consistency)

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Instructions

1. Make the Dough
In a large bowl, whisk together the sourdough starter, warm milk, sugar, egg, and softened butter until well combined.
Add flour and salt, mixing until a soft dough forms. Knead for 8–10 minutes by hand (or 5–6 minutes with a mixer) until smooth and elastic.

2. First Rise
Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 3–4 hours, or until doubled.
For overnight rolls: refrigerate the dough after 2 hours of rising and continue the next morning.

3. Prepare the Filling
In a small bowl, mix brown sugar, white sugar, and cinnamon.

4. Shape the Rolls
Roll dough into a rectangle (about 12×16 inches). Spread softened butter over the surface, then sprinkle evenly with the cinnamon-sugar mixture.
Roll up tightly from the long edge into a log and slice into 12 equal rolls.

5. Second Rise
Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 1–2 hours, or until puffy and nearly doubled.

6. Bake
Preheat oven to 375°F (190°C). Bake for 25–30 minutes, until golden brown.

7. Make the Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy and spreadable.

8. Finish and Serve
Spread the glaze over warm rolls and serve immediately.

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Pro Tips

• Use an active, bubbly starter for best results.
• For a lighter texture, don’t add too much flour — the dough should be soft and slightly tacky.
• Let the rolls cool for about 10 minutes before adding the glaze so it doesn’t melt completely.
• Add chopped pecans or raisins to the filling for extra flavor.

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Ingredient Substitutions

• Butter: Use coconut oil or plant-based butter.
• Milk: Any milk or non-dairy milk works fine.
• Brown Sugar: Swap for coconut sugar or maple sugar.
• Cream Cheese: Substitute with Greek yogurt for a lighter glaze.

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Serving Suggestions

• Serve warm with coffee, hot chocolate, or tea.
• Drizzle extra glaze or caramel sauce for a decadent touch.
• Great for brunch spreads, holidays, or gifting to friends.

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Storage Tips

• Room Temperature: Store covered for up to 2 days.
• Refrigerate: Keep in the fridge up to 5 days.
• Freeze: Freeze baked rolls (unglazed) up to 2 months. Reheat in the oven, then glaze before serving.

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FAQs

Q: Can I make these overnight?
A: Yes! After shaping, cover and refrigerate overnight. Bake in the morning after letting them come to room temperature for about 30–45 minutes.

Q: Can I use discard instead of active starter?
A: It’s best to use an active starter for rise and flavor, but you can add 1 tsp instant yeast if using discard.

Q: My rolls didn’t rise much — what happened?
A: Your starter may not have been active enough, or your kitchen might have been too cool. Try extending the rise time.

Q: Can I use whole wheat flour?
A: Yes, but mix it with all-purpose flour (about 50/50) to keep the rolls soft.

Q: How do I make them extra gooey?
A: Add 2 tbsp heavy cream over the rolls before baking — it keeps them soft and rich.