Sourdough cinnamon rolls
There’s something about baking with sourdough that feels slower… softer… more intentional.
These sourdough cinnamon rolls are pillowy, perfectly spiced, and topped with the dreamiest cream cheese icing. Slightly tangy, not too sweet, and dangerously good with coffee.
This is your sign to use your starter for something sweet this week. Your kitchen will smell like a hug.
Save this for a slow morning 🤍
Dough
120g active sourdough starter (bubbly & fed)
240g whole milk, warm (not hot)
75g granulated sugar
1 large egg
60g unsalted butter, melted
500g all-purpose flour
8g fine sea salt
1tbsp vanilla extract
10g cinnamon
🧈 Cinnamon Filling
120g unsalted butter, very soft
150g brown sugar (light or dark)
12g ground cinnamon (about 1 tbsp)
🥣 Instructions
1️⃣ Mix the Dough
In a large bowl:
• Whisk starter, warm milk, sugar, egg, and melted butter.
• Add flour and salt.
• Mix until shaggy, then knead 8–10 minutes until smooth and elastic.
Dough should be soft but not sticky.
2️⃣ Bulk Ferment
Cover and let rise at room temp 4–6 hours (until puffy and slightly doubled).
3️⃣ Roll & Fill
Roll dough into a rectangle ~45 x 30 cm.
Spread softened butter evenly.
Mix brown sugar, cinnamon, and salt. Sprinkle evenly.
Roll tightly from the long side.
Cut into 12 rolls (about 4 cm thick).
4️⃣ Second Rise
Place in a greased 9x13-inch pan.
Cover and let rise 2–4 hours (until noticeably puffy).
5️⃣ Bake
Bake at 175°C (350°F) for 22–28 minutes.
They should be lightly golden — don’t overbake.
Let cool slightly before icing.
🤍 Cream Cheese Icing
115g cream cheese, softened
120g powdered sugar (adjust to taste)
5g vanilla extract
15–30g milk (for desired consistency)
Pinch of salt
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Baking with sourdough adds a unique depth of flavor and texture to cinnamon rolls that you won't get with regular yeast. The tanginess from the sourdough starter balances the sweetness, making these rolls perfect for those who prefer a complex flavor profile. One thing I’ve found helps elevate this recipe is allowing the dough to ferment slowly at room temperature for the full 6 hours during bulk fermentation—this develops a lovely airy crumb and enhances the subtle sour notes. Be sure to use warm milk (not hot) when mixing the dough to ensure the yeast in your starter stays active without being killed by heat. Kneading until the dough is smooth but still soft guarantees a tender final product, and the 2nd rise is essential for those pillowy layers. Rolling the dough tightly helps the cinnamon filling stay in place and creates beautiful swirls. For the cinnamon filling, I like experimenting with light or dark brown sugar depending on whether I want a lighter or more molasses-like flavor. Adding a pinch of salt to the filling highlights the cinnamon flavor beautifully. When baking, keep an eye on them so they turn golden but don’t overbake, preserving that soft texture. The cream cheese icing is the perfect complement—smooth and slightly tangy, with just enough sweetness. Adjust the powdered sugar and milk for your preferred thickness; spread it generously once the rolls have cooled slightly so it melts into every crevice. From my experience, these sourdough cinnamon rolls pair wonderfully with a fresh cup of coffee or tea, making any slow morning feel like a comforting and indulgent ritual. Plus, the aroma while baking fills your kitchen with warmth—truly like a hug in pastry form. Give this recipe a try—you might find it becomes your favorite weekend baking tradition!