Sourdough Cinnamon Roll Recipe

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Sourdough Cinnamon Roll Recipe

These cinnamon rolls are a cozy make-ahead treat with a soft enriched dough, gooey cinnamon filling, and creamy icing. The refrigerator makes the timing flexible, while a final counter proof helps the rolls bake up tender and full of flavor.

Prep Time 45

Cook Time 30

Additional Time 21

Servings

Calories 523kcal

Author Jennifer

Equipment

1 baking dish 9"x13"
1 large mixing bowl
1 Rolling Pin
1 sharp knife can also use a bench scraper or unflavored dental floss
1 stand mixer with dough hook optional

Ingredients

Dough

1 cup active sourdough starter 227g
3/4 cup whole milk slightly warm (170g)
2 large eggs
1/4 cup granulated sugar 50g
1 teaspoon salt
6 tablespoons softened butter 85g
4 cups all-purpose flour 480–510g

Filling

1/2 cup softened butter 113g
1 cup brown sugar 200g
1 tablespoon cinnamon
1 teaspoon vanilla extract
Pinch of salt

Cream Cheese Frosting

4 ounces cream cheese softened
4 tablespoons butter softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons milk if needed

Instructions

Mix the Dough
In a large bowl, mix starter, warm milk, eggs, and sugar. Then add salt, softened butter, and flour. Mix until a shaggy dough forms.
1 cup active sourdough starter, 3/4 cup whole milk, 2 large eggs, 1/4 cup granulated sugar, 1 teaspoon salt, 6 tablespoons softened butter, 4 cups all-purpose flour
Knead the Dough
Knead about 8–10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, but not wet. If using a stand mixer, knead on medium-low speed for about 6 minutes.
First Rise
Place dough in a greased bowl and cover with plastic wrap. Let rise at room temperature 8–12 hours, or until noticeably puffy and roughly doubled. Timing depends heavily on starter strength, room temperature, and how warm your dough is.
Make the Filling
After the first rise is complete, mix together softened butter, brown sugar, cinnamon, vanilla, and salt. You want a spreadable paste.
1/2 cup softened butter, 1 cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon vanilla extract, Pinch of salt
Shape the Rolls
Turn dough onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches. Spread filling evenly across dough, stopping 1/2" from the edge. Roll tightly from the long side into a log. Cut into 12 rolls using a very sharp knife, thread, or dental floss. Place into a buttered 9x13-inch baking dish.
Second Rise
Cover and let rise overnight in your refrigerator until puffy. Allow to sit at room temperature for two hours after removing from the refrigerator. The rolls should look expanded and lightly touching.
Bake
Bake at 350°F for 25–30 minutes. The tops should be lightly golden, and the center rolls should register about 190°F internally. If they brown too quickly, loosely tent with foil.
Frost
Beat together cream cheese, butter, powdered sugar, and vanilla. Add milk as needed for spreadability. Spread onto warm (not blazing hot) rolls. The frosting should melt slightly into the swirls.
4 ounces cream cheese, 4 tablespoons butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla, 1-2 tablespoons milk

Notes

Sample Schedule

Day 1, 11:00 a.m. - Mix and knead dough until smooth and elastic. Cover and let rise in a warm spot until puffed, aerated, and expanded. Check sooner if your proofing spot is very warm.

Day 1 Evening, before bed - Roll out, fill, shape, cut, and place rolls in a greased baking dish.

Overnight - Cover and refrigerate.

Day 2, 8:30 a.m. - Remove from fridge and let sit at room temperature for about two hours. Bake when rolls look fuller, softer, and puffy, with edges beginning to touch.

After baking - Cool slightly, then frost while warm.

Nutrition