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Delicious sourdough cinnamon rolls fresh out of the oven with golden brown swirls and gooey cinnamon filling.
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Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are a game-changer in the world of baked goods. These soft, fluffy rolls come with a unique tang that sets them apart from traditional cinnamon rolls, thanks to the use of sourdough starter. Perfect for breakfast or a sweet treat, these cinnamon rolls are a delicious way to use up your sourdough starter while creating something utterly irresistible. Follow this step-by-step guide to create the perfect batch of cinnamon rolls with a subtle sourdough flavor and a tender, airy texture.
Prep Time15 minutes
Active Time15 minutes
Resting Time3 hours
Total Time3 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Baking with sourdough discard, Best cinnamon rolls with sourdough starter, Homemade cinnamon rolls, Soft and fluffy cinnamon rolls, Sourdough cinnamon rolls, Sourdough recipes, Sourdough starter cinnamon rolls
Yield: 12 rolls
Cost: $8–$10 (depending on local ingredient prices)

Equipment

  • 1 Large Mixing Bowl: For combining all the wet ingredients and dry ingredients.
  • 1 Stand Mixer (Optional): If you prefer to use a stand mixer to save time on kneading.
  • 1 Rolling Pin For rolling out the dough into a rectangle.
  • 1 Greased Baking Dish: To bake the cinnamon rolls.
  • 1 Damp Cloth: To cover the dough during the rise to keep it moist.
  • 1 Oven: Preheated to 350°F (175°C) for baking.
  • 1 Measuring Cups and Spoons: For precise ingredient measurements.
  • 1 Baking Sheet or Parchment Paper: To line your baking dish and avoid sticking.
  • 1 Pastry Brush: To apply melted butter to the dough.

Materials

  • 1 cup of sourdough starter active or discard
  • 1/2 cup of milk
  • 1/2 cup of butter softened
  • 1/4 cup of sugar
  • 2 eggs
  • 4 cups of all-purpose flour
  • 1 packet of active dry yeast
  • 1 teaspoon of salt
  • 1/2 cup of brown sugar for the filling
  • 2 tablespoons of cinnamon for the filling
  • 1/4 cup of melted butter for the filling
  • 1/2 teaspoon of vanilla extract optional for added flavor
  • A pinch of salt for the frosting

Instructions

Prepare the Dough

  • Start by mixing your sourdough starter, milk, softened butter, sugar, eggs, and a pinch of salt in a large mixing bowl. Once everything is well incorporated, add the yeast and flour. You can mix by hand or use a stand mixer to make the process easier. Keep adding the flour gradually until the dough forms a soft, sticky ball.
  • Knead the dough for about 10 minutes, either by hand or using a dough hook. You’re aiming for a smooth and elastic texture. Once you’re done, place the dough in a greased bowl and cover it with a damp cloth. Allow the dough to rise for about 2 hours or until it doubles in size. This slow rise gives the sourdough its unique tang and flavor.

Roll and Fill the Dough

  • Once the dough has risen, punch it down gently to release any air bubbles. Roll it out on a lightly floured surface into a rectangle, approximately 12 x 18 inches. Brush the surface with melted butter, then sprinkle the brown sugar and cinnamon evenly over the dough. For extra flavor, you can also add a few drops of vanilla extract to the filling.
  • Starting at one of the long edges, carefully roll the dough up into a tight log. Slice it into 12 equal pieces and arrange them in a greased baking dish. Make sure the rolls are placed close together for that pillowy-soft, pull-apart texture.

Let the Rolls Rise

  • Cover the rolls with a damp towel and let them rise for another hour. This second rise is crucial for achieving that perfect fluffy texture. You’ll notice the rolls expanding and pressing against each other, which is exactly what you want.

Bake and Frost

  • Preheat your oven to 350°F (175°C). Once your rolls have risen, bake them for 20-25 minutes, or until they’re golden brown on top. While the rolls are baking, you can prepare the frosting.
  • For the frosting, I recommend a simple cream cheese glaze made with cream cheese, powdered sugar, and a little vanilla extract. Once the rolls are out of the oven, drizzle the frosting generously over them while they’re still warm.

Notes

  • Using Active Sourdough Starter: If you are using an active sourdough starter, make sure it has been fed within the last 12 hours. This will give your cinnamon rolls the best rise and flavor. If you're using sourdough discard, the rolls will still be delicious, but the rise may be slightly less vigorous.
  • Let the Rolls Rest: For the best texture, don't skip the resting times during both rises. The first rise allows the dough to ferment and develop flavor, while the second rise gives the rolls their characteristic light and fluffy texture.
  • Customize the Filling: Feel free to get creative with your cinnamon roll filling! You can add chopped nuts, raisins, or even a drizzle of caramel for an extra indulgent treat.