Sourdough Cinnamon Rolls Recipe
I make these sourdough cinnamon rolls whenever I crave a weekend project that fills the house with warm spice and tangy aroma. The dough is enriched with butter and egg, fermented slowly with an active starter, then rolled with a brown sugar–cinnamon filling and finished with a tangy cream cheese frosting. If you already enjoy other versions, you’ll find this one has a deeper flavor from the starter and a softer crumb thanks to the warm cream added before baking — a great follow-up after reading the sourdough cinnamon rolls guide.
Why you’ll love this dish
These rolls balance sweet, buttery, and mildly tangy flavors. The sourdough starter adds complexity that commercial yeast can’t match. The enriched dough yields a soft, tender crumb. And pouring warm heavy cream before baking keeps the centers pillowy and moist.
“The tang from the starter and the soft, gooey center make these the best cinnamon rolls I’ve ever baked at home.” — a happy weekend baker
If you want a very sweet, commercial-style finish, compare techniques used in a popular Cinnabon-style recipe to adapt glazes and sugar levels.
How this recipe comes together
This recipe follows three clear phases: make and knead the dough, shape and proof the rolls, then bake and frost. First, you combine active starter with warm milk and sugar. Then add butter, egg, and flour and knead until the dough pulls away from the bowl. After a long bulk rise, roll the dough, add the filling, slice, and proof again. Bake at 350°F until golden, then top with cream cheese frosting. For an overview of similar methods and timing, see this classic cinnamon roll method.
What you’ll need
- 100 g (1/3 cup) active sourdough starter
- 175 g (3/4 cup) warm milk (no hotter than 120°F)
- 30 g (2 tbsp) dark brown sugar (or light brown)
- 57 g (4 tbsp) unsalted butter, melted
- 5 g (3/4 tsp) salt
- 1 large egg, room temperature
- 370 g (2 1/2 cups + 2 tbsp) bread flour
- 120 g (1/2 cup) heavy cream, warmed just before baking
- 57 g (1/4 cup) unsalted butter, softened (for spreading)
- 150 g (2/3 cup) dark brown sugar (or light brown) for filling
- 12 g (5 tsp) ground cinnamon (for filling)
- 28 g (2 tbsp) unsalted butter, room temperature (for frosting)
- 55 g (2 oz) cream cheese, room temperature
- 15 g (1 tbsp) heavy cream (for frosting)
- 90 g (3/4 cup) powdered sugar (for frosting)
Substitutions and notes:
- Light brown sugar works fine in place of dark brown sugar.
- Use bread flour for structure. All-purpose will work but expect a slightly softer roll.
- Measure by weight for best results. If you want a fruit twist, see ideas like these apple pie cinnamon rolls for inspiration.
Step-by-step instructions
Pro-tip: Use a kitchen scale for precise measurements.
Dough
- Combine starter, brown sugar (30 g), and warm milk in the mixer bowl. Keep milk below 120°F to protect the starter.
- Mix on low until blended.
- Add melted butter (57 g), salt, and the room-temperature egg. Mix on low until combined.
- Swap to the dough hook. Add flour in three or four additions (about 70 g per addition). Mix on medium and scrape the bowl between additions. Dough should pull away from the bowl and feel tacky, not sticky.
- Knead 5 more minutes on medium speed.
First rise
6. Cover the bowl and let the dough double in a warm spot. At 70°F this takes about 6–7 hours. Cooler kitchens will take longer.
Shape and fill
7. Turn the dough onto a lightly floured surface. Roll to a 16" × 12" rectangle.
8. Spread 57 g softened butter evenly over the dough.
9. Mix 150 g brown sugar with 12 g cinnamon. Sprinkle the mixture evenly.
10. Roll from the long side into a tight log. Trim the ends. Slice into 9 equal pieces (~1 3/4" each) with dental floss or a sharp knife.
11. Arrange rolls, spaced 1/2–1" apart, in a greased 9×9 baking dish or cast iron skillet.
Second rise
12. Cover with a damp towel and proof until puffy. At 70°F this takes about 3–4 hours. Or refrigerate overnight; then allow a longer final rise at room temperature before baking.
Bake
13. Preheat oven to 350°F. Just before baking, pour warmed heavy cream (120 g) over the rolls. This keeps them soft during baking.
14. Bake 30–35 minutes, until tops are golden and the center reaches about 190°F. Remove and cool slightly on a wire rack.
Frosting
15. Beat 28 g butter and 55 g cream cheese until smooth. Add 90 g powdered sugar and 15 g heavy cream. Mix to a spreadable consistency.
16. Spread frosting over warm rolls so it melts into the swirls. Serve warm.
Small shaping idea: for a festive look, try arranging rolls into shapes inspired by holiday designs — for a playful version, check creative layouts like the Christmas tree cinnamon rolls.
Best ways to enjoy it
- Serve warm, straight from the oven, with extra napkins. The frosting seeps into the cracks best when rolls are still warm.
- Pair with strong coffee, chai, or a latte to cut the sweetness.
- For brunch, plate alongside fresh fruit and Greek yogurt for balance.
- For a cozy dessert, add a scoop of vanilla ice cream.
Storage and reheating tips
- Room temperature: Store covered at room temperature up to 24 hours.
- Refrigerator: Keep in an airtight container for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes or microwave single rolls for 20–30 seconds.
- Freezer: Wrap individual rolls tightly and freeze for up to 3 months. Thaw overnight in the fridge, then warm before serving.
- Food safety: Because these contain egg and dairy, refrigerate leftovers if you’ll keep them more than a day.
Pro chef tips
- Keep milk under 120°F when mixing with starter. Higher temps can damage the yeast and bacteria.
- If dough feels sticky, resist the urge to add large amounts of extra flour; instead, chill the dough for 20–30 minutes or oil your hands.
- Use dental floss to slice cleaner spirals without squashing.
- Warm your heavy cream but don’t scald it; the goal is just to be lukewarm to touch.
- Check doneness by internal temp (190°F) rather than only color for consistent results.
Flavor swaps
- Apple-pecan: Add finely diced cooked apples and toasted pecans to the filling.
- Orange-citrus: Add 1 tsp orange zest to the filling and a splash of orange juice to the frosting.
- Chocolate: Mix 2–3 tbsp cocoa into the filling and swap powdered sugar frosting for a ganache drizzle.
- Vegan: Replace butter with vegan butter, use a flax egg, and choose vegan cream cheese; expect longer rise times.
Helpful answers
Q: How long does this take start to finish?
A: Active hands-on time is about 60–90 minutes. Expect 9–12 hours total including long bulk rise and proofing, though much of that is hands-off. Refrigerating overnight changes the schedule, spreading work across two days.
Q: Can I use a weaker or less active starter?
A: Yes, but the dough will take longer to rise. If your starter is sluggish, feed it 6–8 hours before starting or leave the dough to bulk ferment in a warmer spot.
Q: Can I bake these from the fridge?
A: You can bake directly from cold, but they’ll need extra time in the oven and may not rise as tall. For best texture, let chilled rolls finish proofing at room temperature until puffy, then bake.
Q: Why pour warm cream over the rolls before baking?
A: The cream adds moisture and fat that keep the centers soft and enrich the crumb. It’s a small step with a big effect on texture.
Q: What’s the best way to reheat leftovers without drying them out?
A: Wrap in foil and warm in a 325°F oven for 8–12 minutes. For a single roll, microwave 20–30 seconds under a damp paper towel to preserve moisture.
Enjoy baking — and don’t forget to let the frosting melt into those warm swirls.
Sourdough Cinnamon Rolls
Ingredients
Method
- Combine starter, brown sugar, and warm milk in the mixer bowl. Keep milk below 120°F to protect the starter.
- Mix on low until blended.
- Add melted butter, salt, and the room-temperature egg. Mix on low until combined.
- Swap to the dough hook. Add flour in three or four additions. Mix on medium and scrape the bowl between additions. Dough should pull away from the bowl and feel tacky, not sticky.
- Knead for 5 more minutes on medium speed.
- Cover the bowl and let the dough double in a warm spot. At 70°F, this takes about 6–7 hours.
- Turn the dough onto a lightly floured surface. Roll to a 16" × 12" rectangle.
- Spread softened butter evenly over the dough.
- Mix brown sugar with cinnamon. Sprinkle the mixture evenly.
- Roll from the long side into a tight log. Trim the ends. Slice into 9 equal pieces with dental floss or a sharp knife.
- Arrange rolls, spaced 1/2–1" apart, in a greased baking dish.
- Cover with a damp towel and proof until puffy. At 70°F, this takes about 3–4 hours.
- Preheat oven to 350°F. Just before baking, pour warmed heavy cream over the rolls.
- Bake for 30–35 minutes, until tops are golden and the center reaches about 190°F.
- Remove and cool slightly on a wire rack.
- Beat butter and cream cheese until smooth. Add powdered sugar and heavy cream, then mix to a spreadable consistency.
- Spread frosting over warm rolls so it melts into the swirls.
