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AI illustration of sourdough cinnamon rolls.
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Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls are the kind of baking project that feels special without being overly fussy. The dough slowly ferments overnight, giving the rolls a soft, tender texture and that subtle sourdough flavor that makes them extra satisfying. Rolled up with buttery cinnamon sugar and finished with a simple cream cheese frosting, these come out warm, gooey, and just sweet enough. They’re perfect for weekends, holidays, or anytime you want your kitchen to smell amazing and your breakfast to feel like a little celebration.

Ingredients

  • 160 grams bubbly sourdough starter
  • 345 grams filtered water
  • 9 grams sea salt
  • 500 grams white flour
  • 4 tbsp butter
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • 1/2 cup powdered sugar
  • 3 tbsp butter
  • 1/4 cup cream cheese
  • 1/2 tsp vanilla
  • 1 tbsp cream or milk

Instructions

  • The night before or 8 - 10 hours before you would like cinnamon rolls, stir together starter, water, salt, and flour. Cover and let rise, covered for about 8 hours
  • After 8 hours or overnight, stretch the dough onto a floured sheet pan. Brush the dough with 4 tbsp of butter, 1/2 cup of sugar, and 1 tbsp of cinnamon.
  • Roll up the dough tightly and cut into 8 - 10 rolls, placing them in a buttered 8x8 baking dish.
  • Cover and let sit for 30 - 60 minutes for the second rise.
  • Preheat oven to 375 degrees. Brush the tops with butter and sprinkle with cinnamon sugar.
  • With electric beaters, mix powdered sugar, 3 tbsp butter, cream cheese, vanilla, and milk or cream to make the frosting.
  • Bake for 25-30 minutes, take out, and frost while warm

Notes

The easiest way to cut the cinnamon rolls that I have found is with unflavored dental floss. Put floss under the roll and cross the floss to cut each roll.