I couldn’t believe how impossibly soft and cloudlike my sourdough cinnamon rolls looked under a glossy, tangy cream cheese frosting, so you’ll want to keep scrolling.

Jump to Recipe

I am obsessed with these sourdough cinnamon rolls because they taste alive and outrageous. The tang from my active sourdough starter cuts through the riot of brown spice and melted sugar, keeping each bite bright and ridiculously tender.

I adore how the spirals pull apart in strings of dough and sticky filling. And that cream cheese frosting, sharp, silky, just enough to make the rolls sing without smothering them.

I want one for breakfast, second breakfast, and dessert. No restraint.

Honestly, once I try these, boxed rolls are a distant memory. I will eat the whole pan, zero regrets always.

Ingredients

Print Recipe (No Advertisments)

Active sourdough starter: Gives tangy lift and airy chew, it’s the natural leavener.
Whole milk: Adds richness and softness, makes dough feel cozy.
Granulated sugar: Sweet backbone, helps browning and tiny caramel bits.
Melted butter: Moisture and tender crumb, makes rolls feel indulgent.
Egg: Binds and gives structure, plus a glossy, soft finish.
All purpose flour: The dough’s frame, it’s neutral and reliable.
Salt: Balances sweetness and boosts flavor, don’t skip it.
Vanilla extract: Warm aroma, subtle depth that makes it feel homemade.
Brown sugar filling: Molten caramel notes, it’s sticky and cozy.
Ground cinnamon: Warm spice punch, classic comfort in every bite.
Softened filling butter: Helps spread the filling and adds silky richness.
Cream cheese frosting: Tangy, creamy finish that cuts sweetness perfectly.
Softened frosting butter: Makes frosting silky and spreadable, not gluey.
Powdered sugar: Sweetens and thickens the frosting, gives that glossy look.
Frosting vanilla: Little flavor boost, rounds out the sweetness.
Frosting salt pinch: Keeps sweetness from being one-note, tiny but crucial.
Milk to thin frosting: Helps you get the right drippy consistency.
Basically, these combine into warm, pull-apart rolls you’ll want seconds of.
Plus, the tangy starter keeps things interesting, not just plain sweet.

Ingredient Quantities

1 cup (240 g) active sourdough starter, fed and bubbly

3/4 cup (180 ml) whole milk, warm

1/4 cup (50 g) granulated sugar

1/4 cup (55 g) unsalted butter, melted

1 large egg, room temp

3 1/2 cups (440 g) all purpose flour, plus extra for dusting

1 tsp salt

1 tsp vanilla extract

1/2 cup (110 g) packed brown sugar for the filling

2 tbsp ground cinnamon for the filling

1/4 cup (55 g) unsalted butter, softened for the filling

4 oz (115 g) cream cheese, softened for the frosting

1/4 cup (55 g) unsalted butter, softened for the frosting

1 to 1 1/2 cups (120 to 180 g) powdered sugar, for the frosting

1/2 tsp vanilla extract for the frosting

pinch of salt for the frosting

1 to 2 tbsp milk to thin the frosting if needed

How to Make this

Print Recipe (No Advertisments)

1. Stir together 1 cup fed bubbly sourdough starter, 3/4 cup warm whole milk, 1/4 cup granulated sugar, 1/4 cup melted butter and 1 large room temp egg until smooth, then add 3 1/2 cups all purpose flour, 1 tsp salt and 1 tsp vanilla extract; mix until a shaggy dough forms, it will be sticky, thats okay.

2. Cover the bowl and let the dough rest at room temp for 30 minutes, then either leave it out to bulk ferment 4 to 6 hours until slightly risen and airy, or pop it in the fridge overnight (8 to 12 hours) for an easier schedule.

3. When ready, turn the dough onto a lightly floured surface, sprinkle a little extra flour and gently shape into a rough rectangle, trying not to overwork it so it stays soft and fluffy.

4. Roll the dough into a roughly 12 by 16 inch rectangle, spread 1/4 cup softened butter evenly over the surface, then sprinkle 1/2 cup packed brown sugar and 2 tbsp ground cinnamon evenly on top; press gently so the filling sticks.

5. Starting from one long edge, roll the dough fairly tightly into a log, pinch the seam to seal, then slice into 9 to 12 even rolls with a sharp knife or dental floss.

6. Place rolls cut-side up in a greased 9×13 inch pan, leaving a little space between them. Cover and let rise until puffy and nearly doubled, about 1 to 2 hours at room temp, or 2 to 4 hours if cooler.

7. Preheat oven to 350°F (175°C). Optional: brush the tops lightly with a beaten egg or milk for shine. Bake rolls for 25 to 30 minutes until golden and set in the center, tent with foil if they brown too fast.

8. While rolls bake, beat together 4 oz softened cream cheese, 1/4 cup softened butter, 1 to 1 1/2 cups powdered sugar, 1/2 tsp vanilla and a pinch of salt until smooth; add 1 to 2 tbsp milk only if the frosting is too thick.

9. Let the rolls cool 5 to 10 minutes after coming out of the oven, then spread the cream cheese frosting generously over the warm rolls so it melts into all the swirls. Serve warm because thats when theyre at their best.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk and wooden spoon or sturdy spatula
4. Rubber spatula for scraping
5. Bench scraper or dough scraper
6. Rolling pin
7. Sharp knife or unflavored dental floss (for slicing rolls)
8. Greased 9×13 inch baking pan
9. Hand mixer or stand mixer (for frosting) and a small bowl for mixing frosting

FAQ

Q: Can I use an unfed or old sourdough starter?

A: No, use a fed, bubbly starter. If it’s not active your dough won’t rise well and rolls will be dense. If your starter is cold or just fed a long time ago, give it a feed and wait until it’s doubled and full of bubbles, then use it.

Q: How long do these rolls take to rise?

A: Because of the sourdough starter expect longer rises than with commercial yeast. Plan for a bulk rise of 2 to 4 hours at room temp until slightly puffed, then a second rise after shaping of 1 to 2 hours. If your kitchen is cool, you can retard them in the fridge overnight for 8 to 12 hours, which actually improves flavor.

Q: Can I speed up the process?

A: Yes, but carefully. Put the dough in a warm spot like an oven with the light on or on top of a warm appliance. Don’t overheat it above about 85 F or you’ll kill the starter. For a faster method you can use a bit of active dry yeast with the starter, but that changes the sourdough tang.

Q: How do I stop the filling from leaking out when rolling?

A: Keep the filling cool and not too greasy. Spread softened but not melted butter, then press the sugar and cinnamon in a thin even layer. Roll tightly from the long edge and pinch the seam well. Chilling the log for 15 minutes before slicing helps keep the shape and prevents squish.

Q: What if my dough is sticky or too dry?

A: Dough hydration can vary with flour and starter. If sticky, dust with a little flour while you knead but don’t overdo it. If too dry and not coming together, add milk 1 tablespoon at a time until it’s soft and elastic. Aim for a slightly tacky dough that springs back when poked.

Q: How do I get a smooth cream cheese frosting?

A: Beat the cream cheese and butter until super smooth before adding powdered sugar. Sift the sugar if it’s lumpy. Add vanilla and a pinch of salt, then thin with 1 tablespoon milk at a time until spreadable. If it’s too loose chill 10 minutes, then spread; if too stiff add a touch more milk.

The BEST Sourdough Cinnamon Rolls Recipe Substitutions and Variations

Active sourdough starter: If you don’t have a fed starter use 2 1/4 tsp instant yeast (one packet) instead. Mix the yeast with the warm milk and sugar, let it sit 5 minutes, then continue. The dough will rise faster so watch the timing and don’t overproof.
Whole milk: Swap in equal parts buttermilk for a tangier roll and a softer crumb, or use unsweetened almond milk if you need dairy free. If using buttermilk you might cut the sugar in the dough by a tablespoon if you like.
All purpose flour: For chewier, taller rolls use bread flour in the same amount. If you want a nuttier, denser roll replace up to half the flour with whole wheat pastry flour and add a splash more milk if the dough feels dry.
Cream cheese for the frosting: Use mascarpone for a richer, silkier frosting or full fat ricotta, whipped smooth with powdered sugar, for a lighter option. If using ricotta, strain it first so the frosting isn’t watery.

Pro Tips

1. Let the starter be really bubbly and active before you mix. If it’s sluggish, give it another feed and wait — weak starter = flat rolls.
2. Use the fridge bulk ferment if you can; slow cold proofing improves flavor and makes the dough way easier to roll. Take it out 1 to 2 hours before shaping so it warms up a bit.
3. Don’t add too much flour when shaping or rolling. A slightly sticky dough gives softer, fluffier rolls. Dust your surface lightly and use flour on your hands instead of dumping it into the dough.
4. Roll fairly snugly but not strangling-tight; you want some tension so the spirals hold, but if it’s wound too tight the center won’t expand and stays doughy. If the ends squish out, tuck them under.
5. Frost while the rolls are warm but not scalding. If they’re piping hot the frosting will melt away, if too cool it won’t sink into the swirls. Warm rolls + slightly loose frosting = best gooey swirls.

The BEST Sourdough Cinnamon Rolls Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I couldn't believe how impossibly soft and cloudlike my sourdough cinnamon rolls looked under a glossy, tangy cream cheese frosting, so you'll want to keep scrolling.

Servings

servings

Calories

340

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk and wooden spoon or sturdy spatula
4. Rubber spatula for scraping
5. Bench scraper or dough scraper
6. Rolling pin
7. Sharp knife or unflavored dental floss (for slicing rolls)
8. Greased 9×13 inch baking pan
9. Hand mixer or stand mixer (for frosting) and a small bowl for mixing frosting

Ingredients

1 cup (240 g) active sourdough starter, fed and bubbly
3/4 cup (180 ml) whole milk, warm
1/4 cup (50 g) granulated sugar
1/4 cup (55 g) unsalted butter, melted
1 large egg, room temp
3 1/2 cups (440 g) all purpose flour, plus extra for dusting
1 tsp salt
1 tsp vanilla extract
1/2 cup (110 g) packed brown sugar for the filling
2 tbsp ground cinnamon for the filling
1/4 cup (55 g) unsalted butter, softened for the filling
4 oz (115 g) cream cheese, softened for the frosting
1/4 cup (55 g) unsalted butter, softened for the frosting
1 to 1 1/2 cups (120 to 180 g) powdered sugar, for the frosting
1/2 tsp vanilla extract for the frosting
pinch of salt for the frosting
1 to 2 tbsp milk to thin the frosting if needed

Directions

Stir together 1 cup fed bubbly sourdough starter, 3/4 cup warm whole milk, 1/4 cup granulated sugar, 1/4 cup melted butter and 1 large room temp egg until smooth, then add 3 1/2 cups all purpose flour, 1 tsp salt and 1 tsp vanilla extract; mix until a shaggy dough forms, it will be sticky, thats okay.
Cover the bowl and let the dough rest at room temp for 30 minutes, then either leave it out to bulk ferment 4 to 6 hours until slightly risen and airy, or pop it in the fridge overnight (8 to 12 hours) for an easier schedule.
When ready, turn the dough onto a lightly floured surface, sprinkle a little extra flour and gently shape into a rough rectangle, trying not to overwork it so it stays soft and fluffy.
Roll the dough into a roughly 12 by 16 inch rectangle, spread 1/4 cup softened butter evenly over the surface, then sprinkle 1/2 cup packed brown sugar and 2 tbsp ground cinnamon evenly on top; press gently so the filling sticks.
Starting from one long edge, roll the dough fairly tightly into a log, pinch the seam to seal, then slice into 9 to 12 even rolls with a sharp knife or dental floss.
Place rolls cut-side up in a greased 9×13 inch pan, leaving a little space between them. Cover and let rise until puffy and nearly doubled, about 1 to 2 hours at room temp, or 2 to 4 hours if cooler.
Preheat oven to 350°F (175°C). Optional: brush the tops lightly with a beaten egg or milk for shine. Bake rolls for 25 to 30 minutes until golden and set in the center, tent with foil if they brown too fast.
While rolls bake, beat together 4 oz softened cream cheese, 1/4 cup softened butter, 1 to 1 1/2 cups powdered sugar, 1/2 tsp vanilla and a pinch of salt until smooth; add 1 to 2 tbsp milk only if the frosting is too thick.
Let the rolls cool 5 to 10 minutes after coming out of the oven, then spread the cream cheese frosting generously over the warm rolls so it melts into all the swirls. Serve warm because thats when theyre at their best.

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.