Sourdough Cinnamon Rolls
Tangy overnight sourdough dough swirled with cinnamon sugar and baked soft under cream-cheese frosting — the best of both baking worlds.
In a nutshell: This authentic american sourdough cinnamon rolls comes together in just 13 hrs using simple whole ingredients. The chef's secret: A sluggish starter will not lift an enriched dough overnight — feed it and wait for it to. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Tangy overnight sourdough dough swirled with cinnamon sugar, baked soft and frosted. A bakery-worthy cinnamon roll with real sourdough depth.
Key Equipment
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- Stand mixer with dough hook
- 9x13-inch baking dish
- Rolling pin
- Small mixing bowl
Chef's Pro-Tips
- Your starter must be active: A sluggish starter will not lift an enriched dough overnight — feed it and wait for it to double before you mix.
- Roll tightly or the swirl unwinds: A loose roll leaves gaps that fill with butter and collapse — keep gentle tension as you roll from the long side.
- Frost while warm, not hot: Frosting on piping-hot rolls melts into a puddle; on warm rolls it softens into a thick, glossy coat that stays put.
Ingredients
12
servings
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½ cup active sourdough starter, bubbly and fed within 8 hours
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¾ cup whole milk, lukewarm
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1 large egg
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¼ cup granulated sugar
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4 tbsp unsalted butter, melted, plus more for the dish
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3 ½ cups bread flour, plus more for dusting
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1 tsp kosher salt
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¾ cup light brown sugar, packed, for filling
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2 tbsp ground cinnamon
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4 tbsp unsalted butter, softened, for filling
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4 oz cream cheese, softened, for frosting
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2 tbsp unsalted butter, softened, for frosting
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1 cup powdered sugar, for frosting
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1 tsp vanilla extract, for frosting
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Step-by-Step Instructions
Mix the Dough
In a stand mixer bowl, whisk the starter, milk, egg, sugar, and melted butter. Add the flour and salt and mix with the dough hook on low for 6-8 minutes until smooth and slightly tacky.
Bulk Ferment Overnight
Cover the bowl and let the dough rise at room temperature for 8-12 hours, until roughly doubled and puffy. The long, slow ferment is what builds the tang.
Roll and Fill
On a floured surface, roll the dough into a 16x12-inch rectangle. Spread with the softened butter, then sprinkle evenly with the brown sugar and cinnamon, pressing the sugar lightly into the butter.
Roll, Cut, and Rise
Roll up tightly from the long side and cut into 12 even rolls with unflavored dental floss or a sharp knife. Arrange in a buttered 9x13-inch dish, cover, and let rise 1-2 hours until puffy and touching.
Bake and Frost
Bake at 350°F (175°C) for 28-30 minutes until golden and the centers read 190°F (88°C). Beat the cream cheese, butter, powdered sugar, and vanilla into a smooth frosting and spread over the warm rolls.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
They have a gentle tang that balances the sweet cinnamon filling — pleasant, not sour. A shorter ferment (8 hours) gives a milder tang than a full 12 hours.
You can rise the dough at warm room temperature for 4-5 hours instead, but the flavor will be milder and less complex. The overnight rise is worth it.
Yes. Freeze baked, unfrosted rolls for up to 2 months. Thaw overnight, warm in a low oven, and frost fresh for the best result.
Usually the dough was under-proofed or the starter was weak. The rolls should look visibly puffy and touching in the dish before they go into the oven.
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