Sourdough cinnamon rolls deliver a tangy, melt-in-your-mouth roll that elevates weekend brunch. This best sourdough cinnamon rolls recipe blends active starter tang with a luxuriously soft dough, silky cream-cheese frosting, and a rich cinnamon–brown sugar swirl — perfect for holidays or a Sunday morning treat.
Prep Time: 45 mins • Cook Time: 35 mins • Additional Time: 2 hrs 10 mins • Total Time: 3 hrs 30 mins • Servings: 8
Ingredients
Sourdough Rolls
- 4 cups all-purpose flour, divided
- 1 cup fed sourdough starter (active)
- ¾ cup lukewarm milk (about 95–105°F)
- ¾ cup granulated sugar
- 1 teaspoon instant yeast
- ½ cup unsalted butter, melted and cooled
- 1 large egg (room temperature)
- ½ teaspoon fine salt
Filling
- ½ cup unsalted butter, melted and cooled
- 1 cup packed brown sugar (or more to taste)
- 3 tablespoons ground cinnamon
Frosting
- 8 ounces confectioners’ sugar
- 1 (4 oz) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
Directions
Step 1
Gather all ingredients. Lightly grease a 9×13-inch baking pan and line a work surface with flour.
Step 2
In the bowl of a stand mixer fitted with a dough hook, combine 1 cup flour, the fed sourdough starter, lukewarm milk, granulated sugar, and instant yeast. Let rest 4–6 minutes until sponge is bubbly and active.
Step 3
Add ½ cup melted butter, the egg, and salt to the sponge; mix to combine. Gradually add remaining 3 cups flour, one cup at a time, mixing until a soft, slightly sticky dough forms.
Step 4
Turn dough onto a floured surface and knead 3–5 minutes until smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled (about 1 hour).
Step 5
Punch dough down and roll out on a floured surface into a rectangle about 12×16 inches (¼–⅓ inch thick). Spread ½ cup melted butter evenly over surface; sprinkle with brown sugar and cinnamon.
Step 6
Starting at the long edge, roll dough tightly into a log; pinch seam to seal. Trim ends and cut log into 8 equal pieces (about 2 inches each). Arrange cut-side down in the prepared pan leaving a little space between rolls.
Step 7
Cover the pan and let rolls rise until nearly doubled, about 45 minutes. Preheat oven to 375°F (190°C) while they finish rising.
Step 8
Bake at 375°F (190°C) until golden and cooked through, 30–35 minutes. Remove from oven and cool 20 minutes.
Step 9
While rolls cool, beat confectioners’ sugar, cream cheese, ¼ cup softened butter, and vanilla until smooth and fluffy. Spread frosting over warm rolls and serve.
Cook’s Note
This recipe was developed at high altitude (6,000 ft). If baking at sea level, watch rising times — dough may proof faster. For extra tang, use a slightly more mature starter; for milder flavor, feed starter 4–6 hours before using.
Nutrition Facts (per serving)
Calories 894 • Total Fat 36g • Saturated Fat 22g • Cholesterol 117mg • Sodium 427mg • Total Carbohydrate 134g • Dietary Fiber 4g • Total Sugars 75g • Protein 12g