Sourdough Cinnamon Rolls – Soft, Fluffy & Naturally Fermented Treats
These sourdough cinnamon rolls are soft, fluffy, and packed with a delicious cinnamon-sugar filling. Naturally leavened with a sourdough starter, they have a deep, rich flavor with just the right amount of tang. Perfect for breakfast, brunch, or a special treat, this recipe requires an overnight rise for the best texture. Enjoy them with a classic vanilla glaze or a rich cream cheese frosting!
Equipment
- Mixing bowls (large & medium)
- Stand mixer with dough hook (optional)
- Measuring cups & spoons
- Whisk
- Rolling Pin
- Sharp knife or dental floss (for cutting rolls)
- Baking dish (9x13 inch)
- Pastry brush
- Oven
Ingredients
- For the Dough:
- ½ cup 120g active sourdough starter (recently fed & bubbly)
- ¾ cup 180ml warm milk (whole, almond, oat, or coconut)
- ¼ cup 50g granulated sugar
- 1 large egg
- 3 cups 375g all-purpose or bread flour
- ½ teaspoon salt
- 4 tablespoons 56g softened butter
- For the Cinnamon-Sugar Filling:
- ½ cup 100g brown sugar
- 2 tablespoons 15g ground cinnamon
- 4 tablespoons 56g softened butter
- For the Cream Cheese Frosting: Optional
- 4 oz 113g cream cheese, softened
- 2 tablespoons butter softened
- ½ cup 60g powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a large mixing bowl, whisk together the sourdough starter, warm milk, sugar, and egg until well combined.
- Add the flour and salt, mixing until a shaggy dough forms.
- Knead in the softened butter until fully incorporated. Knead for 8-10 minutes by hand (or 5 minutes in a stand mixer) until the dough is smooth and elastic.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.
- Bulk Fermentation (First Rise):
- Cover the bowl with a damp towel and let it ferment overnight (8-12 hours) at room temperature until doubled in size.
- Prepare the Cinnamon Filling:
- In a small bowl, mix together the brown sugar and cinnamon.
- Spread softened butter evenly over the rolled-out dough before sprinkling the sugar mixture on top.
- Roll and Shape the Cinnamon Rolls:
- Lightly flour a surface and roll the dough into a rectangle (about 12x18 inches).
- Spread the cinnamon filling evenly over the dough.
- Roll the dough tightly from the long edge into a log.
- Cut the log into 10-12 equal rolls using a sharp knife or dental floss.
- Place the rolls into a greased 9x13-inch baking dish, leaving space between them.
- Second Rise:
- Cover the dish and let the rolls proof for 4-6 hours at room temperature (or refrigerate overnight and proof for 1-2 hours before baking).
- Bake the Cinnamon Rolls:
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- Make the Frosting & Serve:
- Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread the frosting over the warm rolls and enjoy!
Notes
If your kitchen is cold, the dough may need extra fermentation time.
For a stronger sourdough flavor, let the dough rise longer in the fridge (cold fermentation).
Rolls can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.
Dairy-Free Option: Use plant-based milk and butter substitutes.
For a stronger sourdough flavor, let the dough rise longer in the fridge (cold fermentation).
Rolls can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.
Dairy-Free Option: Use plant-based milk and butter substitutes.