Sourdough Cinnamon Rolls Recipe – Easy Homemade Baking Guide

Last Updated on 1 month by Neha Deshmukh

Sourdough Cinnamon Rolls Recipe – Easy Homemade Baking Guide

Hey everyone! There’s just something magical about the smell of cinnamon rolls baking in the oven, isn’t there? Especially when it’s a cozy weekend morning. I’ve been perfecting this sourdough cinnamon roll recipe for ages, and I’m so excited to finally share it with you. They’re a little bit of work, yes, but so worth it. Trust me – these are the softest, tangiest, most delicious cinnamon rolls you’ll ever taste!

Why You’ll Love This Recipe

These aren’t your average cinnamon rolls. The sourdough adds a lovely depth of flavour and a slightly chewy texture that’s just incredible. Plus, using a sourdough starter means a longer, slower fermentation, which develops even more flavour. They’re perfect for a special breakfast, brunch, or even a sweet treat any time of day. Honestly, making these feels like a warm hug in baking form!

Ingredients

Here’s what you’ll need to create these delightful sourdough cinnamon rolls:

• 85g ripe fed sourdough starter
• 1 cup (240ml) lukewarm milk
• 1 large egg
• ½ cup (113g) butter, softened
• 2.5 cups (312g) King Arthur Unbleached All-Purpose Flour
• ⅓ cup (67g) granulated sugar
• 3g salt
• ¾ cup (150g) brown sugar, packed
• 2 tablespoons (16g) King Arthur Unbleached All-Purpose Flour
• 3 teaspoons (9g) cinnamon
• ½ teaspoon (2g) salt
• 1 tablespoon (14g) melted butter
• 2 oz (57g) cream cheese
• ½ cup (60g) confectioners’ sugar
• ½ teaspoon (2.5ml) vanilla extract
• 3 tablespoons (45ml) milk

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Ripe Sourdough Starter: This is key. Your starter should be bubbly and doubled in size after feeding. If it’s not active enough, your rolls won’t rise properly. I usually feed mine 4-6 hours before I plan to bake.
• King Arthur Flour: I swear by King Arthur flour for baking. It has a consistent protein content, which gives the rolls a great structure. But, if you don’t have it, any good quality all-purpose flour will work.
• Cinnamon Varieties: Don’t underestimate the power of good cinnamon! Ceylon cinnamon is milder and sweeter, while Cassia cinnamon is bolder and spicier. I personally love a mix of both for a complex flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a stand mixer, combine the sourdough starter, lukewarm milk, egg, softened butter, flour, granulated sugar, and salt. Mix on low speed until a sticky dough forms – about 2-3 minutes.
2. Gradually add the remaining softened butter and mix for another minute. Then, increase the speed and knead until the dough is smooth and elastic, about 2-3 minutes. It should still be slightly tacky.
3. Cover the dough and let it rest in a warm place for 8-12 hours. This is where the sourdough magic happens! Perform stretch-and-folds every 2-3 hours during the first few hours of the bulk fermentation. This builds strength in the dough.
4. While the dough is resting, prepare the filling. In a bowl, mix together the brown sugar, flour, cinnamon, salt, and melted butter until it resembles coarse sand.
5. Once the dough has doubled, gently roll it out into a 14×20-inch rectangle on a lightly floured surface.
6. Spread the cinnamon sugar filling evenly over the dough, leaving a small border at the edges.
7. Starting from one long edge, tightly roll the dough into a log.
8. Using a sharp knife or dental floss (my secret weapon!), slice the log into 12 equal pieces.
9. Arrange the slices in a greased 9×13 inch skillet.
10. Cover the skillet and let the rolls rise in a warm place for 2-3 hours, or until they’re puffy and almost doubled in size.
11. Preheat your oven to 400°F (200°C).
12. Bake the cinnamon rolls for 22 minutes, or until they’re golden brown and the internal temperature reaches 190°F (88°C).
13. While the rolls are baking, whisk together the cream cheese, confectioners’ sugar, vanilla extract, and milk until smooth and creamy.
14. Once the rolls are out of the oven, let them cool slightly before drizzling generously with the icing. Serve warm and enjoy!

Expert Tips

• Don’t skip the stretch and folds! They develop gluten and give the rolls a beautiful texture.
• A warm environment is crucial for proofing. I like to turn on my oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
• Use a thermometer to ensure the rolls are fully baked.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with vegan butter, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and the cream cheese with vegan cream cheese.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. You may need to adjust the liquid slightly. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
• Spice Level Adjustment: Add a pinch of nutmeg or cardamom to the filling for a warmer, more complex flavour.
• Festive Baking: For Christmas or New Year, add a sprinkle of red and green sprinkles to the icing! My family loves this tradition.

Serving Suggestions

These cinnamon rolls are amazing on their own, but they’re even better with a cup of coffee or tea. They also pair beautifully with a glass of cold milk.

Storage Instructions

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Reheat gently in the microwave or oven.

FAQs

Let’s answer some common questions:

• What is the ideal temperature for proofing sourdough cinnamon roll dough? Ideally, between 75-85°F (24-29°C).
• Can I use a different type of flour besides King Arthur All-Purpose? Yes, any good quality all-purpose flour will work.
• How do I know when my sourdough starter is ripe enough for this recipe? It should be bubbly, doubled in size, and have a slightly tangy aroma.
• Can these cinnamon rolls be made ahead of time? Yes! You can prepare the dough up to the point of slicing and arranging in the skillet, then refrigerate overnight. Let it come to room temperature for about an hour before baking.
• What’s the best way to prevent the cinnamon roll filling from oozing out during baking? Make sure to leave a small border around the edges when spreading the filling, and roll the dough tightly.