Sourdough Cinnamon Rolls: A Deliciously Tangy and Sweet Treat

Few things are as comforting as the smell of warm cinnamon rolls fresh out of the oven, filling your home with their sweet, spiced aroma. These beloved pastries are a favorite for breakfast, brunch, or even an indulgent dessert, and when made with sourdough, they take on a whole new level of depth and complexity. The natural fermentation process of sourdough not only enhances the flavor but also contributes to a softer, fluffier texture with just the right balance between sweetness and tanginess.

Sourdough cinnamon rolls are a fantastic way to put your sourdough starter to use, whether you’re looking to use up discard or prefer the benefits of naturally leavened baking. The slow fermentation process gives these rolls a delightful chewiness and makes them easier to digest than traditional yeast-based versions. Plus, the longer proofing time allows the flavors to develop more fully, resulting in a rich, bakery-quality treat that’s perfect for any occasion.

If you love the combination of warm cinnamon, soft dough, and gooey frosting, this sourdough cinnamon roll recipe is sure to become a staple in your kitchen. Whether you enjoy them fresh out of the oven or reheated for a comforting snack, these homemade rolls are a delicious way to embrace the art of sourdough baking.

Why Use Sourdough for Cinnamon Rolls?

Sourdough not only enhances the flavor but also improves the texture and digestibility of your baked goods. The fermentation process helps break down gluten, making the rolls softer and easier to digest. Plus, using sourdough allows you to skip commercial yeast, resulting in a more complex and satisfying taste.

Sourdough Cinnamon Roll Recipe

Ingredients

For the Dough:

• 1/2 cup (120g) active sourdough starter

• 3/4 cup (180ml) whole milk, warm

• 1/3 cup (75g) unsalted butter, melted

• 1/4 cup (50g) granulated sugar

• 1 large egg

• 3 1/4 cups (400g) all-purpose flour

• 1 teaspoon salt

For the Filling:

• 1/2 cup (100g) brown sugar

• 2 tablespoons cinnamon

• 1/4 cup (60g) unsalted butter, softened

For the Cream Cheese Frosting:

• 4 oz (115g) cream cheese, softened

• 1/4 cup (60g) unsalted butter, softened

• 1 cup (120g) powdered sugar

• 1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine the sourdough starter, warm milk, melted butter, sugar, and egg. Mix well.

2. Gradually add the flour and salt, mixing until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.

3. Place the dough in a greased bowl, cover, and let it rise at room temperature for 8–12 hours (overnight) or until doubled in size.

Step 2: Make the Filling

4. In a small bowl, mix the brown sugar and cinnamon. Set aside.

5. Roll out the dough on a lightly floured surface into a rectangle (about 12x18 inches).

6. Spread the softened butter over the dough, then evenly sprinkle the cinnamon-sugar mixture on top.

Step 3: Roll and Slice

7. Starting from the long edge, tightly roll the dough into a log. Cut into 12 even slices and place them in a greased baking dish.

8. Cover and let them rise for 1–2 hours until puffy.

Step 4: Bake

9. Preheat your oven to 375°F (190°C).

10. Bake for 20–25 minutes or until golden brown.

Step 5: Prepare the Frosting

11. Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth.

12. Spread over warm cinnamon rolls and enjoy!

Tips for Perfect Sourdough Cinnamon Rolls

• Longer Fermentation: For extra flavor, let the shaped rolls proof in the fridge overnight before baking.

• Soft Texture: Don’t add too much flour—slightly sticky dough results in softer rolls.

• Extra Gooey: Add a drizzle of heavy cream over the rolls before baking for a rich, caramelized effect.

These sourdough cinnamon rolls are the perfect way to bring a little homemade sweetness into your day. Let us know if you try them! Happy baking! 🍞💕 #SourdoughBaking #HomemadeCinnamonRolls #BakingFromScratch