I used a long fermentation and only my bubbly sourdough starter to create Sourdough Cinnamon Rolls Recipes that marry a vanilla-infused dough, a rich cinnamon-butter filling, and a cream cheese glaze without any commercial yeast.

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I keep messing with my starter until something brilliant appears, like these Sourdough Cinnamon Rolls that are long fermented and slightly tangy. I use an active sourdough starter and a splash of vanilla extract to give the dough a whisper of sweetness, and the whole thing bakes into soft, pillowy spirals with a gooey core.

Call it Active Starter Cinnamon Rolls if you want a label, but really it’s a playful way to use bubbly starter and learn Sourdough Recipes Other Than Bread. They smell wild when they come out, and honestly I cant wait to share the recipe.

Ingredients

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All-purpose flour: Gives structure and chew, mostly carbohydrates and some protein, not very high fiber.
Active sourdough starter: Adds tangy flavor, natural fermentation gives depth and some acids, probiotics maybe.
Whole milk: Adds fat and calcium, makes dough richer and tender, some protein and carbs.
Egg: Binds dough, adds protein and richness, helps brown the rolls.
Butter: Fat for tenderness and flavor, makes rolls soft and gives buttery taste.
Brown sugar: Sweetens, molasses adds moisture and depth, brings caramel like notes.
Ground cinnamon: Warm spice that adds aroma and sweetness perception, little nutrition.
Cream cheese: Creamy tangy glaze base, adds fat and a rich tangy finish.
Powdered sugar: Sweetens and smooths glaze, pure carbs, use less for less sweetness.

Ingredient Quantities

3 cups (360 g) all purpose flour

1 cup (240 g) active sourdough starter, bubbly

1/2 cup (120 ml) whole milk

1/4 cup (50 g) granulated sugar

1 large egg

4 tablespoons (56 g) unsalted butter, melted

1 teaspoon salt

1 teaspoon vanilla extract

1/2 cup (113 g) unsalted butter, softened for filling

3/4 cup (150 g) packed brown sugar

2 to 3 tablespoons ground cinnamon

1/4 teaspoon fine salt for filling

4 ounces (115 g) cream cheese, softened for glaze

1/4 cup (56 g) unsalted butter, softened for glaze

1 to 1 1/2 cups (120 to 180 g) powdered sugar

1 teaspoon vanilla extract for glaze

2 to 3 tablespoons milk or heavy cream for thinning glaze

Extra melted butter for brushing (optional)

Flaky sea salt or coarse sugar for sprinkling (optional)

How to Make this

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1. In a big bowl stir together 3 cups (360 g) all purpose flour, 1 cup (240 g) active bubbly sourdough starter, 1/2 cup (120 ml) whole milk, 1/4 cup (50 g) granulated sugar, 1 large egg, 4 tablespoons (56 g) melted unsalted butter, 1 teaspoon salt and 1 teaspoon vanilla extract until a shaggy dough forms. Knead by hand 6 to 8 minutes or in a mixer until smooth and slightly tacky, adding a sprinkle of flour only if it is wreckingly sticky.

2. Cover the dough and let it ferment until puffy. For tang and depth refrigerate 8 to 12 hours or overnight. If you need them sooner leave the bowl at room temperature for 4 to 6 hours until noticeably risen and airy. Either way the starter is the only leavener here so time is your friend.

3. Turn the chilled or rested dough onto a lightly floured surface and roll into roughly a 12 by 16 inch rectangle about 1/4 inch thick. If it springs back just rest 10 minutes and roll again.

4. Make the filling by mixing 1/2 cup (113 g) unsalted butter softened, 3/4 cup (150 g) packed brown sugar, 2 to 3 tablespoons ground cinnamon and 1/4 teaspoon fine salt until spreadable. Taste a little, because cinnamon quantity is personal.

5. Spread the filling evenly over the rolled dough leaving about a 1/2 inch border. Starting from the long edge roll tightly into a log and pinch the seam to seal. If you want neat slices use unflavored dental floss or strong thread under the log and pull up to slice; a serrated knife works too but can smoosh the rolls.

6. Slice the log into 9 to 12 even rolls and place them cut side up in a greased 9 by 13 inch pan or similar, leaving room to puff. Brush tops with extra melted butter if you like richer crusts.

7. Cover and let the rolls proof until puffy about 1 to 2 hours at room temperature, or refrigerate overnight for an even tangier slower rise then bring back to room temp before baking for 30 to 60 minutes. This second rise is flexible but important for lightness.

8. Preheat oven to 350 degrees F (175 degrees C). Bake the rolls 25 to 30 minutes until golden and set in the center. If the tops brown too fast tent with foil for the last 10 minutes.

9. While the rolls bake beat together 4 ounces (115 g) cream cheese softened, 1/4 cup (56 g) unsalted butter softened for glaze, 1 to 1 1/2 cups (120 to 180 g) powdered sugar, and 1 teaspoon vanilla extract for glaze. Add 2 to 3 tablespoons milk or heavy cream to loosen to a spreadable consistency. Adjust powdered sugar or milk to get it just how you like.

10. When the rolls come out brush with a little more melted butter if you want, then spoon or drizzle the cream cheese glaze over the warm rolls so it melts in. Sprinkle flaky sea salt or coarse sugar on top if desired. Let cool a bit then dig in, they reheat great for leftovers.

Equipment Needed

1. Large mixing bowl, for mixing and fermenting the dough
2. Digital kitchen scale (best) or measuring cups and spoons, to get the flour and sugars right
3. Stand mixer with dough hook or a strong wooden spoon and some elbow grease, for kneading
4. Rolling pin and bench scraper (or a serrated knife / unflavored dental floss), to roll and slice the log
5. 9×13 inch baking pan, greased or lined with parchment, for baking the rolls
6. Pastry brush, to brush melted butter on tops
7. Small bowl and electric hand mixer or whisk, for the cream cheese glaze
8. Cooling rack, to rest and cool before glazing and serving

FAQ

Can I use sourdough discard instead of an active bubbly starter? A: You can, but discard won’t give as much lift so the rolls may be denser. If using discard, either add 1 teaspoon instant yeast or give the shaped rolls a longer, warm rise (think 3 to 6 hours) or refrigerate overnight to get more flavor. If you want light rolls, using a fed, bubbly starter is best.

Do these need a proof/rise even though there is no baker's yeast? A: Yes, they do. The wild yeast in a healthy starter needs time to puff the dough. After shaping, let rolls rise 1 to 3 hours at room temp until puffy, or chill them overnight 8 to 12 hours for a slow ferment and deeper flavor. A gentle poke should slowly bounce back when they’re ready.

My rolls were gooey in the middle, what went wrong? A: Gooey centers usually mean underbaked rolls, too much liquid, or a weak starter. Fixes: bake a bit longer, lower oven 10 to 25 degrees and extend baking time so they cook through without burning, roll the dough thinner, or reduce the milk a tablespoon or two. Also preheat the oven well and use the center rack.

Can I freeze the rolls or the dough? A: Yes. For baked rolls: cool, wrap tight and freeze up to 3 months. Reheat from frozen at 300 F for 10 to 20 minutes until warmed. For unbaked: shape rolls, freeze on a tray until solid, then bag. Bake from frozen but add 10 to 15 minutes and expect a slightly longer rise time if chilled first.

How do I get the glaze smooth and pourable? A: Make sure cream cheese and butter are room temp, beat them until silky, then add powdered sugar in batches. Thin with 1 to 2 tablespoons of milk at a time until you get the pourable consistency you want. If it’s too runny add a little more powdered sugar. A quick zap in the microwave for 5 to 10 seconds helps if it firms up too much.

How much cinnamon should I use, and can I change the filling? A: Use 2 to 3 tablespoons of ground cinnamon for a classic flavor, 2 if you like it subtle, 3 if you want it stronger. You can swap some cinnamon for cardamom or nutmeg, add chopped nuts, or stir in a teaspoon of orange zest for a twist. Just don't over-wet the filling or the rolls get sloppy.

Sourdough Cinnamon Rolls (no Yeast) Recipe Substitutions and Variations

All purpose flour: swap with bread flour 1:1 for chewier rolls, or use whole wheat pastry flour up to 50% (more gives a denser, nuttier crumb). For GF needs, use a cup-for-cup gluten free flour blend with xanthan gum and add 1 to 2 tbsp extra liquid.
Active sourdough starter (1 cup): replace with 1 packet (2 1/4 tsp) instant yeast. Mix the yeast into the warm milk and sugar, proceed with the recipe but skip the long sour rest and instead let dough rise 1 to 2 hours until doubled. Taste will be less tangy.
Whole milk: use buttermilk 1:1 for extra tang and tenderness, or any unsweetened plant milk (oat, almond) 1:1 if you need dairy free. Half and half works too, thin it with a little water if it’s too rich.
Cream cheese (for glaze): mascarpone is a seamless 1:1 swap for a milder, silkier glaze. Or make a simple butter glaze by creaming 1/4 cup softened butter with powdered sugar and a splash of milk and vanilla if you don’t have cream cheese.

Pro Tips

– Make sure your starter is really active and bubbly before you mix. If it looks flat or sluggish feed it once, wait till it doubles, then use it. If you need more tang, cold proof the dough overnight in the fridge, if you need them fast keep the bowl warm for a few hours.

– Keep the dough slightly tacky not sticky. Add only a sprinkle of flour when it is wreckingly sticky, otherwise oil your hands or bench instead, cause too much flour will make the rolls dense and dry.

– If the dough keeps shrinking back while you roll, let it rest for 10 minutes and try again, that short relax makes rolling way easier. Chill the filled log for 15 to 20 minutes if slices get squashed, it firms the butter so you get neat rounds.

– Use unflavored dental floss or strong thread to slice for the cleanest edges, a serrated knife works but saw gently. Space the rolls so they can puff up, and if the tops brown too quickly cover loosely with foil partway through baking.

– Glaze while the rolls are warm not scalding, the glaze melts in nicer that way, but let them cool a few minutes so it doesnt just slide off. Sprinkle flaky salt or coarse sugar on top for contrast, and reheat leftovers briefly in the oven or microwave to bring back that fresh baked feel.

Sourdough Cinnamon Rolls (no Yeast) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

442

kcal

Equipment: 1. Large mixing bowl, for mixing and fermenting the dough
2. Digital kitchen scale (best) or measuring cups and spoons, to get the flour and sugars right
3. Stand mixer with dough hook or a strong wooden spoon and some elbow grease, for kneading
4. Rolling pin and bench scraper (or a serrated knife / unflavored dental floss), to roll and slice the log
5. 9×13 inch baking pan, greased or lined with parchment, for baking the rolls
6. Pastry brush, to brush melted butter on tops
7. Small bowl and electric hand mixer or whisk, for the cream cheese glaze
8. Cooling rack, to rest and cool before glazing and serving

Ingredients

3 cups (360 g) all purpose flour
1 cup (240 g) active sourdough starter, bubbly
1/2 cup (120 ml) whole milk
1/4 cup (50 g) granulated sugar
1 large egg
4 tablespoons (56 g) unsalted butter, melted
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (113 g) unsalted butter, softened for filling
3/4 cup (150 g) packed brown sugar
2 to 3 tablespoons ground cinnamon
1/4 teaspoon fine salt for filling
4 ounces (115 g) cream cheese, softened for glaze
1/4 cup (56 g) unsalted butter, softened for glaze
1 to 1 1/2 cups (120 to 180 g) powdered sugar
1 teaspoon vanilla extract for glaze
2 to 3 tablespoons milk or heavy cream for thinning glaze
Extra melted butter for brushing (optional)
Flaky sea salt or coarse sugar for sprinkling (optional)

Directions

In a big bowl stir together 3 cups (360 g) all purpose flour, 1 cup (240 g) active bubbly sourdough starter, 1/2 cup (120 ml) whole milk, 1/4 cup (50 g) granulated sugar, 1 large egg, 4 tablespoons (56 g) melted unsalted butter, 1 teaspoon salt and 1 teaspoon vanilla extract until a shaggy dough forms. Knead by hand 6 to 8 minutes or in a mixer until smooth and slightly tacky, adding a sprinkle of flour only if it is wreckingly sticky.
Cover the dough and let it ferment until puffy. For tang and depth refrigerate 8 to 12 hours or overnight. If you need them sooner leave the bowl at room temperature for 4 to 6 hours until noticeably risen and airy. Either way the starter is the only leavener here so time is your friend.
Turn the chilled or rested dough onto a lightly floured surface and roll into roughly a 12 by 16 inch rectangle about 1/4 inch thick. If it springs back just rest 10 minutes and roll again.
Make the filling by mixing 1/2 cup (113 g) unsalted butter softened, 3/4 cup (150 g) packed brown sugar, 2 to 3 tablespoons ground cinnamon and 1/4 teaspoon fine salt until spreadable. Taste a little, because cinnamon quantity is personal.
Spread the filling evenly over the rolled dough leaving about a 1/2 inch border. Starting from the long edge roll tightly into a log and pinch the seam to seal. If you want neat slices use unflavored dental floss or strong thread under the log and pull up to slice; a serrated knife works too but can smoosh the rolls.
Slice the log into 9 to 12 even rolls and place them cut side up in a greased 9 by 13 inch pan or similar, leaving room to puff. Brush tops with extra melted butter if you like richer crusts.
Cover and let the rolls proof until puffy about 1 to 2 hours at room temperature, or refrigerate overnight for an even tangier slower rise then bring back to room temp before baking for 30 to 60 minutes. This second rise is flexible but important for lightness.
Preheat oven to 350 degrees F (175 degrees C). Bake the rolls 25 to 30 minutes until golden and set in the center. If the tops brown too fast tent with foil for the last 10 minutes.
While the rolls bake beat together 4 ounces (115 g) cream cheese softened, 1/4 cup (56 g) unsalted butter softened for glaze, 1 to 1 1/2 cups (120 to 180 g) powdered sugar, and 1 teaspoon vanilla extract for glaze. Add 2 to 3 tablespoons milk or heavy cream to loosen to a spreadable consistency. Adjust powdered sugar or milk to get it just how you like.
When the rolls come out brush with a little more melted butter if you want, then spoon or drizzle the cream cheese glaze over the warm rolls so it melts in. Sprinkle flaky sea salt or coarse sugar on top if desired. Let cool a bit then dig in, they reheat great for leftovers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.