Sourdough Cinnamon Rolls

Soft, fluffy, and buttery Sourdough Cinnamon Rolls are swirled with cinnamon sugar and topped with whipped cream cheese frosting that melts into every groove. They’ve become our Christmas morning tradition, and I love that most of the prep can be done ahead.

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Sourdough Cinnamon Roll Recipe

These cinnamon rolls use active sourdough starter for their rise, giving the soft, buttery dough a subtle sourdough flavor. If you’re new to sourdough, start with my Sourdough Starter and How to Feed a Sourdough Starter tutorials.

The cinnamon-sugar filling and frosting for these rolls are from the Cinnamon Roll recipe in my Cookbook, while the dough is adapted from Amanda Francis of The Real Sourdough Mom.

Ingredients for Sourdough Cinnamon Rolls

You’ll find the exact measurements in the recipe card below, but here are a few ingredients worth knowing about:

• Active sourdough starter – use a bubbly, well-risen starter for the best rise and subtle sourdough flavor.
• Milk, butter, and eggs – Give the dough its soft, tender texture. Let the melted butter cool before adding it.
• Flour – All-purpose flour makes softer rolls, while bread flour gives them a slightly chewier texture. Both work well.
• Cinnamon Filling – Softened butter, brown sugar, and cinnamon create the gooey swirl.
• Cream Cheese Frosting – Butter, cream cheese, vanilla extract, powdered sugar, and a pinch of salt.

Tips for the Best Sourdough Cinnamon Rolls

• Don’t over-bake your cinnamon rolls or they will be dry (see tips above on when to pull them out of the oven).
• Let the cinnamon rolls proof until they’re puffy and resemble marshmallows so they’ll bake up light and airy.
• Don’t overproof the rolls or proof in a hot oven. Over-proofing and excessive heat can kill or exhaust the yeast, make the butter ooze out, and mess up the baking rise.
• Frost your cinnamon rolls while they’re very warm. The frosting will partially melt and fill the crevices, keeping the rolls moist.

How to Make Sourdough Cinnamon Rolls

1. Mix the Ingredients – In the bowl of a stand mixer whisk together active sourdough starter and milk. Add cooled butter, vanilla extract, eggs, sugar, and salt, then whisk until smooth.

2. Add Flour and Knead – Add flour and knead with the dough hook attachment on speed 2 for 8 to 10 minutes. The dough should feel soft and moist but won’t stick to the bowl or clean fingertips (alternatively, you can knead by hand for 6 to 8 minutes).

3. Rest and Refrigerate Dough – Transfer to a clean bowl, cover with plastic wrap, and rest at room temperature 2 hours to relax the gluten.

4. Roll out the Dough – Before rolling, let it sit at room temperature for 1-2 hours for easier rolling and faster proofing. Transfer the dough to a lightly floured surface and roll it into a 17×10-inch rectangle, squaring off the short sides.
5. Add Filling – Dot the surface of the dough with 6 tablespoons of softened butter and spread evenly (an offset spatula makes it easier). Combine the brown sugar and cinnamon and sprinkle it all over the dough.

6. Cut & Roll – Slice the dough into 12 even strips. Roll up each strip tightly, one at a time, pinching the end to prevent unraveling. Place the rolls in a buttered baking dish, evenly spaced.

4. Second Proofing – Cover with a damp kitchen towel and let them proof in a warm room for 2-3 hours, or until they have puffed nicely. If your kitchen is cooler, place the dish in the oven with the light on (around 80-90°F) to speed up proofing. You don’t want it too hot or the butter can melt out. Don’t forget to remove the dish before preheating the oven for baking!

5. Bake – When the cinnamon rolls have puffed, preheat the oven to 400°F. Bake on the center rack for 18 to 20 minutes or until lightly golden at the edges. The center of the rolls should reach 190-200°F on an instant-read thermometer. Avoid letting them brown, as this can lead to over-baking and dryness.

How to Make Cinnamon Roll Frosting

8. Prepare Frosting – While the rolls are baking, prepare the icing. In a large mixing bowl, beat the butter and cream cheese until smooth. Add vanilla, powdered sugar, and a pinch of salt. Beat on high speed until light, fluffy, and whipped, about 2 to 3 minutes.

9. Frost and Serve – Let the baked rolls cool for just 5 minutes, then spread the frosting generously over the warm rolls. You’ll see it melt slightly over the rolls, and your mouth will start watering.

Make-Ahead and Overnight Options

If you want to prep these sourdough cinnamon rolls ahead, or need to pause the recipe, there are 2 make-ahead options:

• Refrigerate the dough: After the 2-hour room temperature rest, cover and refrigerate for 8 to 15 hours. Let it sit at room temperature 1 to 2 hours before rolling.
• Refrigerate the shaped rolls: Arrange the rolls in the pan, cover, and refrigerate for up to 12 hours. Remove them 1 hour before beginning the final 2 to 3 hour proof.

I hope these sourdough cinnamon rolls become a treasured holiday tradition for you just as they are for my family.

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