Easy Sourdough Cinnamon Rolls Recipe (Soft, Fluffy, and Homemade)
There is something about homemade cinnamon rolls that makes an ordinary morning feel a little more special. And when you combine that classic cinnamon-sugar filling with a sourdough starter, you get the most deliciously soft, fluffy, and flavorful cinnamon rolls. These sourdough cinnamon rolls have quickly become one of mine and my families favorite ways to use my sourdough starter. They are soft in the middle, slightly golden around the edges, filled with buttery cinnamon sugar, and topped with a creamy frosting that melts right into the warm rolls. If you are looking for an easy sourdough cinnamon roll recipe that is perfect for a weekend breakfast, holiday morning, or just because you have sourdough discard to use, this is the recipe to try!
Why You’ll Love This Sourdough Cinnamon Roll Recipe
There are plenty of cinnamon roll recipes out there, but I love making these with sourdough because they have such a wonderful flavor and texture. Here are a few reasons these have become a favorite:
- Soft and fluffy
- Full of buttery cinnamon flavor
- A great way to use your sourdough starter
- Can be prepared ahead of time
- Perfect for breakfast or brunch
- Delicious fresh from the oven
- Great for holidays and special occasions
- Can be topped with homemade cream cheese or powdered sugar frosting
Honestly, there is nothing quite like the smell of cinnamon rolls baking in the oven. My kids light up when they smell them in the morning. My family begs me to bring them for family Christmas (which includes 37 people!) We live in the northeast plains of Colorado near Nebraska and we eat chili and cinnamon rolls together as a hearty fall and winter meal. (I guess this is a weird local thing) This has been one of my hubby’s favorite meals since he was a kid, but as soon as I started making sourdough cinnamon rolls, they have become an almost weekly request!
What Is a Sourdough Cinnamon Roll?
A sourdough cinnamon roll is made using a sourdough starter instead of relying on commercial yeast for your dough to rise. The sourdough starter adds flavor to the dough while fermentation helps create a soft and tender texture. Using my recipe you can make sourdough cinnamon rolls using an active starter and allow the dough to rise naturally.
This is a great recipe to make when you want to incorporate more sourdough baking into your kitchen without making something complicated. If you want more easy sourdough recipes you can read them HERE!
Ingredients List for Sourdough Cinnamon Rolls
For the Dough
- 3/4 Cup Active Sourdough Starter (fed and risen, read how here)
- 3.5- 4 Cups Unbleached All-purpose Flour
- 3/4 Cup of Warm Milk
- 1/2 Cup Salted Melted Butter (not too hot)
- 2 Eggs
- 1/2 Cup Granulated Sugar
The Filling
- 1/2 Stick of Softened Butter
- 1 Cup Brown Sugar
- Cinnamon Powder to cover brown sugar
For the Frosting
- 1.5 Cups of Powdered Sugar
- 2-3 Tbsp. of Milk
- 1 Tbsp. Vanilla Extract
The combination of brown sugar, cinnamon, and butter creates that classic gooey cinnamon roll filling we all love.
How to Make the Best Sourdough Cinnamon Rolls
1. Make the Dough
Start by combining your sourdough starter, warmed milk, eggs, sugar, and melted butter.
Gradually add half the flour, mixing until a soft dough forms. It will be super sticky/liquidy. Let it rest for 10-15 minutes.
2. Knead the Dough
Add the rest of the four slowly until the dough pulls and cleans the sides but sticks to the bottom. Knead the dough until it becomes smooth and elastic in texture.
You can knead it by hand or use a stand mixer with a dough hook. I always use a mixer and it takes about 2 minutes maybe. The dough should be tacky but shouldn’t stick to your fingers if you touch it.
3. Let the Dough Ferment
Place the dough into a lightly greased bowl or I often times just leave it in the mixing bowl.
Allow it to ferment until it has risen a little and looks soft and puffy.
The exact amount of time will depend on the temperature of your kitchen and the strength of your sourdough starter. I personally turn my oven on preheat for about 30-45 seconds so it warms just a bit then turn it off and put my dough in there to rise. It’ll take about 4 hours.
4. Roll Out the Dough
Once your dough has finished its first rise, transfer it to a lightly floured surface. Roll it into a large rectangle. Try to keep the thickness fairly even so that your cinnamon rolls bake evenly.
5. Add the Cinnamon Filling
Spread softened butter evenly over the entire surface of the dough with a spatula.
Sprinkle the brown sugar and smooth it over the butter. Sprinkle cinnamon generously over the brown sugar.
Don’t be shy with the cinnamon filling!
This is what gives the rolls all of that delicious buttery, cinnamon-sugar flavor. I kinda eye-ball the filling. If it looks like it needs more, add more!
6. Roll the Dough
Starting from one of the long sides, carefully roll the dough into a tight log.
Try to keep the roll even as you work your way across the dough.
Once you’ve finished rolling, gently pinch the seam closed.
7. Cut the Cinnamon Rolls
Using a sharp knife or piece of unflavored dental floss, cut the log into individual rolls.
Place the rolls into a baking dish, leaving a little room between each one.
They will expand as they rise. I can typically fill two pans with this recipe (about 16 rolls- 8 in each pan)
8. Let the Rolls Rise Again
Cover the baking dish and allow the cinnamon rolls to rise until they look noticeably puffy. I usually leave them in the oven (off not on) over night.
This second rise helps give you those soft, fluffy cinnamon rolls that pull apart beautifully after baking.
If you’re making these ahead of time, this is also a great point to place them in the refrigerator overnight. Just be sure you pull them out and let them rise before you bake them.
9. Bake the Sourdough Cinnamon Rolls
Bake at 350 degrees F for about 12-15 min. The tops and edges should be golden brown. Pull them out and let them cool!
10. Frost Your Yummy, Fluffy Cinnamon Rolls
Mix your frosting in a bowl (it will be pretty thick but make it your desired consistency). Drizzle and smooth over your warm, but not hot, rolls.
Enjoy!!!!
Tips for Making the Best Sourdough Cinnamon Rolls
Use an Active Sourdough Starter
-For a naturally leavened sourdough cinnamon roll recipe, make sure your starter is active and bubbly before beginning. A strong starter will help your dough rise properly.
Don’t Add Too Much Flour
-One of the easiest mistakes to make with cinnamon rolls is adding too much flour. You want the dough to be soft and workable. Adding excessive flour can result in dense, dry cinnamon rolls.
Give the Dough Time
-Sourdough baking isn’t always about following an exact number of hours. Temperature, starter strength, and ingredients can all affect fermentation. Instead of focusing only on the clock, pay attention to how your dough looks and feels.
Don’t Overbake Them
-For soft cinnamon rolls, keep an eye on them toward the end of baking. You want them cooked through but still soft and tender in the middle.
The Timeline I Use to Make My Sourdough Cinnamon Rolls (with timestamps)
9:00 am– Feed my Starter
3:00 pm– Mix my Dough and Let Rise
8:00 pm– (Or whenever after I get my kids to bed) Roll Out Dough and Roll Cinnamon Rolls. Let Rise Over Night
7:30 am– Bake and Frost Cinnamon Rolls
Final Thoughts
If you’ve been looking for an easy way to use your sourdough starter, these sourdough cinnamon rolls are a delicious place to start. They’re soft, fluffy, buttery, cinnamon-y, and covered in creamy frosting. Whether you’re making them for your family on a Saturday morning or serving them for a holiday breakfast, they are sure to disappear quickly and become a family favorite. I love having these as a sweet tradition my boys will hopefully remember and want to come home for, for years to come!
