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Sourdough Cinnamon Rolls

5 from 37 votes
Learn how to make the best sourdough cinnamon rolls from scratch with this easy, beginner-friendly recipe. Pillowy soft, filled with sweet cinnamon sugar and topped with a delicious cream cheese frosting.
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Prep Time:20 minutes
Cook Time:30 minutes
Fermentation/Chill:18 hours
Total Time:18 hours 50 minutes
Course: Breakfast, Dessert
Keyword: Cinnamon Rolls, Sourdough Cinnamon Rolls
Servings: 10 Cinnamon Rolls
Author: Jesha

Ingredients

Cinnamon Roll Dough

  • 330 g (2¾ cups) all purpose flour
  • 160 g (⅔ cup) whole milk
  • 50 g (¼ cup) granulated sugar
  • 100 g (½ cup) sourdough starter
  • 57 g (4 Tablespoons) unsalted butter
  • 1 egg
  • 5 g (1 teaspoon) salt

For the Filling

  • 43 grams (4 tablespoons) unsalted butter
  • 100 g (½ cup) light or brown packed sugar
  • 1 tablespoon cinnamon

Cream Cheese Frosting

  • 113 g (4oz) cream cheese, softened softed to room temperature
  • 28 g (2 tablespoons) unsalted butter, softed to room temperature
  • 80 g (⅔ cup) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Day 1: Mix The Dough

  • Mix the dough: In the bowl of a stand mixer, add the milk and melted butter. Make sure the mixture isn’t too hot (it should be around 90-95 degrees Fahrenheit) before adding the next ingredients. Add the egg, granulated sugar, and sourdough starter. Whisk everything together until combined. Add the flour and salt and mix together using the dough hook attachment until a dough forms. Continue to knead the dough on medium speed for 6 - 8 minutes until a smooth dough forms and pulls away from the sides of the bowl.
    330 g (2¾ cups) all purpose flour, 160 g (⅔ cup) whole milk, 50 g (¼ cup) granulated sugar, 100 g (½ cup) sourdough starter, 57 g (4 Tablespoons) unsalted butter, 1 egg, 5 g (1 teaspoon) salt
  • First rise: Transfer the dough to a greased bowl, cover, and let it rise for 6 - 8 hours until it roughly doubles in size.
  • (Optional): Stretch and Fold: After the dough has rested for 30 minuntes perform one set of stretch and folds. To perform one set of stretch and folds, begin by adding some water to your hands – this helps prevent sticking. Grab one side of the dough and stretch it up and over towards the middle. Rotate the dough and repeat this with the other side. Repeat two more times until all sides are done.
  • Second rise (cold proof): After the dough is done rising, transfer it to the fridge to cold proof overnight or up to 24 hours.
    Note: Skip this step if following the overnight option. See notes section for details!

Day 2: Shape the Cinnamon Rolls and Bake!

  • Roll out the dough: The next day, remove the dough from the refrigerator. Lightly flour your work surface and turn the dough out onto the table. Roll it out into a 14-inch by 8-inch rectangle.
  • Make the cinnamon sugar filling: In a small bowl, add the softened butter, brown sugar, and cinnamon, and mix together until combined.
    43 grams (4 tablespoons) unsalted butter, 100 g (½ cup) light or brown packed sugar, 1 tablespoon cinnamon
  • Add the filling: Use a rubber spatula or icing knife to spread the filling evenly over the entire surface of the rectangular dough. From the long side, roll the dough up into a 14 inch long log. Slice the dough into 10 - 12 even (roughly 2’’) slices.
  • Final rise: Place the rolls into a greased or parchment-lined 9-inch or 10-inch round or square baking pan. Cover and let rise for 1 - 2 hours at room temperature until puffy.
  • Bake: Preheat the oven to 375°F. Bake for 25 to 30 minutes, until golden brown on top (or the internal temperature is 195 - 200 degrees Fahrenheit). Remove the pan from the oven and make the cream cheese frosting while the rolls cool.
  • Make the cream cheese frosting: In a medium-sized bowl, or the bowl of a stand mixer with the paddle attachment, add the cream cheese and butter and beat until smooth and creamy. Add the vanilla extract and beat in the powdered sugar until fully combined. Spread the frosting over the cinnamon rolls with a knife or cake spatula.
    113 g (4oz) cream cheese, softened softed to room temperature, 28 g (2 tablespoons) unsalted butter, softed to room temperature, 80 g (⅔ cup) powdered sugar, 1 teaspoon vanilla extract
  • Serve and enjoy!

Notes

Overnight Option: Alternatively, you can prepare the dough in the evening and proof it overnight on the counter so you have cinnamon rolls ready to bake the next morning. Here is an example schedule
  • Friday Night (8:00 PM): Mix the dough and let rise overnight.
  • Saturday Morning (7:30 AM): Shape the cinnamon rolls, final rise, and bake!