Sourdough Cinnamon Rolls
Few baked goods feel as comforting as a tray of warm, gooey cinnamon rolls fresh out of the oven. The scent of cinnamon, butter, and sugar wafting through the house is enough to make anyone pause for a moment of joy. Now, imagine that same cozy treat elevated with the subtle tang and depth of sourdough. That’s exactly what sourdough cinnamon rolls offer a delightful balance of sweet, spiced filling and a tender, flavorful dough that only natural fermentation can create.
Whether you’re already an avid sourdough baker or just looking for a weekend project, these rolls are worth every bit of effort. They take a little longer to rise compared to traditional yeast-based cinnamon rolls, but the flavor payoff is unmatched.
Ingredients You’ll Need
For the dough:
- 1 cup active sourdough starter (fed or discard, but not overly sour)
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 large egg
- 4 cups all-purpose flour (or bread flour for extra chew)
- 1 teaspoon salt
- 4 tablespoons butter, softened
For the filling:
- ½ cup brown sugar
- 2 tablespoons cinnamon
- 4 tablespoons butter, softened
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Step-by-Step Recipe
- Make the dough
In a large bowl, mix sourdough starter, warm milk, sugar, and egg until combined. Add flour and salt, then knead until a rough dough forms. Knead in the softened butter a little at a time until the dough is smooth and elastic. This can take about 8–10 minutes by hand or 5 minutes with a stand mixer. - First rise
Place the dough in a greased bowl, cover it with a damp towel, and let it rise at room temperature for 3–4 hours. Then transfer it to the refrigerator to ferment slowly overnight (8–12 hours). This long rise is what gives sourdough cinnamon rolls their signature flavor. - Prepare the filling
In a small bowl, mix brown sugar and cinnamon. Keep the softened butter separate it will be spread on the dough before sprinkling the cinnamon-sugar mixture. - Shape the rolls
Roll the dough out into a large rectangle, about ¼-inch thick. Spread butter evenly across the surface, then sprinkle with the cinnamon-sugar mixture. Starting from the long side, roll the dough tightly into a log. Slice into 9–12 equal pieces using a sharp knife or dental floss for clean cuts. - Second rise
Place the rolls into a greased baking dish, cover loosely, and let them rise at room temperature for 2–3 hours, or until puffy and nearly doubled in size. - Bake
Preheat the oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until golden brown on top. - Glaze
Whisk together powdered sugar, milk, and vanilla. Drizzle over warm rolls and serve immediately.
Final Thoughts
Sourdough cinnamon rolls are the perfect example of how sourdough baking goes far beyond bread. With their soft, fluffy layers, buttery cinnamon filling, and sweet glaze, they’re a comforting treat elevated by the tang and texture of sourdough fermentation.
Yes, they take more time than standard cinnamon rolls but that time is what develops the complex flavors and tender crumb that make them unforgettable. Plus, the process of rolling, shaping, and waiting for the dough to rise makes the reward even sweeter when you finally pull them from the oven.
Whether you enjoy them fresh on a lazy weekend morning, bring them to a family gathering, or bake them as part of a holiday tradition, sourdough cinnamon rolls are guaranteed to impress. Once you taste that first bite warm, gooey, and fragrant you may never go back to the quick version again.
