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These fluffy Sourdough Cinnamon Rolls are a delectable breakfast treat served up with a buttercream frosting! For those of you with a sourdough starter wondering what else you can make than loaves of bread, here’s one (seriously good) recipe! These Banana Chocolate Chip Muffins, Cinnamon Babka Recipe and Lemon Blueberry Muffins are also some tasty breakfast treats to check out!
They’re here! The long-awaited sourdough cinnamon rolls I’ve been teasing you about on Instagram have finally dropped and I can’t wait to see you make these, too. Just like sourdough bread, it’s a recipe that takes some patience as you make the dough and let it rise, but man oh man, are they worth the wait. This recipe uses a sourdough starter; read my whole post here about easily making your own sourdough starter! The starter should be at its peak in height when you use it, and bubbly and active. Feed it 2 to 4 hours before using, depending on its habits, so that it’s at its peak when you are using it.
This recipe was developed with a sourdough starter that is kept at 100% hydration (it’s fed an equal amount of flour and water), which you can find in my tutorial. It was also tested with Bob’s Red Mill all-purpose flour. I recommend trying to avoid flour that has been bleached for best results. The rising times can vary a lot depending on your schedule and how warm your kitchen is. Feel free to let the recipe work in your favor. Know that the longer it rises each time, the more sour flavor it will have. I also used a buttercream frosting, but if you prefer a cream cheese frosting for your cinnamon rolls, feel free to use one instead.
Table of Contents
🍞 18 Easy Sourdough Recipes!
Ingredients
- Milk: Milk is the liquid that activates your starter and adds some creaminess to the dough.
- Sugar: To sweeten the dough slightly, sugar is incorporated.
- Butter: Butter adds a nice richness and golden color to the dough.
- Active & bubble sourdough starter: Find my tutorial here to make your own sourdough starter!
- Salt: Salt elevates and balances all the other flavors.
- Eggs: Eggs bind everything together.
- All-purpose flour: Flour is what makes the dough into a bread-like texture. I recommend using all-purpose and unbleached for the best results!
For the Filling
- Brown Sugar
- Cinnamon
- Butter
For the Frosting
- Butter
- Powdered Sugar
- Vanilla
- Milk
See recipe card below for full information on ingredients and quantities
Tips to Make The Best Sourdough Cinnamon Rolls:
- Use unbleached flour: Unbleached flour creates the best consistency and rise for sourdough cinnamon rolls.
- Soften the butter for the filling: You want softened but not melted butter for the filling. Microwave it in short increments until it’s easy to spread with a butter knife. Melted butter will leak out of the rolls when baking.
- Pay attention to rise time: You may have to let your dough rise longer depending on the temperature of the room. Also, the longer the rise, the more sourdough flavor they’ll have. If you like strong sourdough, make the dough and prepare the raw rolls in a baking dish before covering and refrigerating overnight. Bake the next morning.
Frequently Asked Questions:
Store leftover, cooled cinnamon rolls in one layer in an airtight container in the fridge for up to 1 week. You can also freeze them for up to 4 months.
If your dough isn’t rising, try placing it in a sunnier or warmer area of your house. Sometimes a chilly room keeps it from activating and rising. Another issue could be the sourdough starter itself. Mixing it with too hot liquid can kill the natural yeast in the starter, so just make sure you use warm liquid, not hot. You also want it to be at its peak in height when you use it, and bubbly and active. Feed it 2 to 4 hours before using, depending on its habits.
Yes! Prepare the dough and the raw rolls in the baking dish, but instead of baking immediately, refrigerate overnight and bake them in the morning. It makes them extra fluffy and they’ll have a stronger sourdough flavor!
Other Sourdough Breads To Try
These are some of my other dare-I-say amazing sourdough recipes that have become family favorites!
- Sourdough Cinnamon Swirl Bread – A Perfect Breakfast Loaf
- No Knead Sourdough Bread {Easy Beginner’s Recipe}
- Soft Sandwich Loaf Sourdough Bread
- Fluffy Sourdough Rolls
Baked Breakfast Recipes to Consider
Recipe Collections
Zucchini Recipes
Muffin Recipes
Perfect Blueberry Streusel Muffins
Muffin Recipes
Spice Up Your Morning With Gingerbread Muffins
Muffin Recipes
Banana Chocolate Chip Muffins
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Same Day Sourdough Cinnamon Rolls
Ingredients
For the Rolls:
- 1/4 cup milk, whole or 2%
- 1/4 cup sugar
- 1/4 cup butter, cut into 4 pieces
- 2/3 cup active bubbly sourdough starter*
- 1 teaspoon salt
- 2 eggs
- 2 1/3 to 2 2/3 cups quality all-purpose flour
For the Filling:
For the Icing:
- 1/4 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 to 3 tablespoons milk
Instructions
- Heat the milk, sugar, and butter in a small saucepan or microwave-safe container just until the milk is warm and the butter is melted. If it gets overly hot, let it cool before using. You’ll want it to be only warm to the touch when adding it to your sourdough starter. If it’s too hot, it’ll kill your natural yeast, and your rolls won’t rise.
- Add the milk mixture to the bowl of your stand mixer, add the sourdough starter, salt, 2 eggs, and 2 cups of flour.
- Mix with the dough hook on low speed until the mixture forms a very wet dough, and then mix on medium-low speed to knead very well for 4 to 5 minutes.
- Let the dough rest for 5 minutes in the bowl with the mixer turned off.
- After 5 minutes have passed add a little more flour to the mixture, about 1/3 cup, and let the machine knead the mixture for another 4 to 5 minutes.
- Turn the very soft dough out onto a lightly floured surface. Knead by hand until the dough is no longer sticky, but is still very tender, adding a little flour as needed as you knead. You may add up to another 1/3 cup of flour. Form the dough into a smooth ball.
- Lightly grease the mixing bowl and return the dough to the bowl.
- Cover the dough with a damp kitchen towel, and let it rise for 3 to 6 hours at room temperature.
- Prepare a baking dish by greasing it well. You can use a 9×13-inch or an 11×7-inch baking dish or even two 8-inch round pie plates. I prefer to use an 11×7-inch pan so that they cook close together.
- Gently remove the dough from the bowl onto a lightly floured work surface.
- Roll out the dough into a rectangle that is roughly 14 inches by 18 inches.
- If the butter you are working with isn’t not very soft, microwave it for just a few seconds so that it’s semi-solid but very, very soft.
- Spread the soft butter evenly over the entire rectangle of rolled out dough.
- Sprinkle the brown sugar evenly over the butter.
- Sprinkle the cinnamon evenly over the brown sugar.
- Starting along the edge that is 14 inches long, roll the dough up against itself.
- Roll the dough into a log. Make a small mark in the dough about halfway, in the middle, of the rolled up dough. Make a small mark on the dough in the center of each half (you’ve now roughly marked your dough into 4 sections).
- With a serrated knife cut each section you marked into 3 pieces, cutting the entire log into 12 even pieces.
- Place them flat side down evenly in the pan (they fit in a 3-by-4 pattern well in the rectangle pans).
- Cover the rolls with a damp towel, and allow to rise at room temperature for an additional 1 to 3 hours.
- Preheat the oven to 375 degrees F., and then bake the rolls for 20 to 25 minutes or until the tops are golden-brown.
- While the rolls are cooking, make the icing. To make the icing, add the butter to a microwave safe bowl, and microwave until melted.
- Add the vanilla and the powdered sugar to the warm butter, and stir with a whisk to combine.
- Add the milk a tablespoon at a time, and stir to combine. It’s ok if the icing gets a little thick; just whisk it until there are no lumps and it’s smooth. The icing will melt over the warm rolls to the perfect consistency.
- When the rolls are done cooking remove them from the oven. Allow them to rest for 5 minutes.
- Spread the warm rolls gently with the icing to cover well. Serve warm.
Notes
- *Your sourdough starter should be at its peak in height when you use it, and bubbly and active. Feed it 2-4 hours before using, depending on its habits, so that it’s at its peak when you are using it.
- This recipe was developed with a sourdough starter that is kept at 100% hydration (it’s fed an equal amount of flour and water).
- This recipe was tested with Bob’s Red Mill all-purpose flour; try to avoid flour that has been bleached for best results.
- The rising times can vary a lot depending on your schedule and how warm your kitchen is. Feel free to let the recipe work in your favor. Know that the longer it rises each time, the more sour flavor it will have.
- If you prefer a cream cheese frosting for your cinnamon rolls, feel free to use one instead.
- You can make the dough and prepare the rolled dough the night before, and then cover them tightly with plastic wrap and let them rise overnight in the fridge after you’ve cut and shaped them. Bring them to room temperature before baking in the morning. This adds quite a bit of sour flavor.
What mixing method would you recommend if you don’t have a stand mixer?
I’d knead it well by hand!
Pretty good! I did use softened butter for the filling and my mixture still melted out. This left little to no cinnamon flavor; so they tasted more like a sweet roll vs. a cinnamon roll. Still yummy, but not totally as expected!
I have been testing this to see why it’s happening to some people. I think the issue is that your rolls haven’t risen quite enough so they don’t hold it in. I think if you mixed the cinnamon, sugar, and butter together before spreading and rolled it really tight, those two things should help that from happening. When the dough doesn’t swell up with it rises quite enough it doesn’t press it into itself.
Better than conventional cinnamon rolls!
Glad you made them Darla! Thanks for the review!
I want to love this recipe of so many have said so many great things about it. However, in the baking process after many many hours of preparing all the dough, I place it in the springform pan and put it in the oven. Then, I noticed butter is dripping out at the bottom and getting all over my oven and smoke is coming out. I did read the comments about butter and I did so accordingly. I didn’t use melted butter. In fact I used Irish Cream butter.
Hands-down, the best cinnamon rolls I’ve ever made or eaten! I like to proof them in the fridge extra long. And, I have a very sensitive stomach to foods and these don’t bother me at all!