The Best Sourdough Cinnamon Rolls: Ultimate Soft & Easy Recipe

The best sourdough cinnamon rolls you’ll ever taste are right here! Imagine waking up to the aroma of warm spices, sweet icing, and the satisfying tang of sourdough. That’s precisely what this recipe delivers. With a few simple steps, you can transform your kitchen into a cozy bakery and make the best sourdough cinnamon rolls perfect for a weekend brunch, holiday treat, or anytime you crave a comforting indulgence.

Why You Will Love This the best sourdough cinnamon rolls Recipe

These aren’t just any cinnamon rolls; they’re a warm hug in pastry form. The sourdough adds a wonderful depth of flavor that complements the sweetness of the cinnamon sugar filling. Seriously, you’ll love how soft and fluffy these soft sourdough cinnamon rolls are. They’re so easy to make, and the result is incredibly rewarding. I remember the first time I made these, the aroma filled the whole house, and my family devoured them in minutes!

These homemade sourdough rolls are not only delicious but also a fun baking project. It’s a fantastic way to use your sourdough starter and impress your friends and family. Plus, who can resist a warm, gooey cinnamon roll fresh from the oven?

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Ingredients Needed for This the best sourdough cinnamon rolls Recipe

For the Sourdough Dough:

• 1 cup (240ml) warm milk
• 1/2 cup (100g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast
• 1/2 cup (120g) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup (240g) active sourdough starter
• 4 1/2 cups (540g) all purpose flour, plus more for dusting
• 1 teaspoon salt

For the Filling:

• 1/2 cup (1 stick, 113g) unsalted butter, softened
• 1 cup (200g) packed light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• 2 4 tablespoons milk, as needed for consistency

How to Make This the best sourdough cinnamon rolls Recipe

1. 1. Activate the Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 10 minutes until foamy. This is how to proof your yeast to ensure it’s alive!
2. 2. Combine Wet Ingredients: Add the melted butter, eggs, vanilla extract, and active sourdough starter to the yeast mixture. Whisk until well combined.
3. 3. Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
4. 4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. 5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 60 90 minutes, or until doubled in size. Remember, the rising time can vary depending on the temperature.
6. 6. Prepare the Filling: While the dough is rising, prepare the filling by creaming together the softened butter, brown sugar, and cinnamon in a bowl until smooth.
7. 7. Roll Out the Dough: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
8. 8. Spread the Filling: Spread the softened butter mixture evenly over the dough, leaving a small border at the top edge.
9. 9. Roll Up the Dough: Starting from the bottom edge, tightly roll the dough up into a log.
10. 10. Cut the Rolls: Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls. For even cuts, use a serrated knife and gently saw back and forth.
11. 11. Second Rise: Place the rolls into a greased 9×13 inch baking dish. Cover with plastic wrap and let them rise for another 30 45 minutes, or until puffy.
12. 12. Bake: Preheat oven to 350°F (175°C). Bake for 25 30 minutes, or until golden brown.
13. 13. Prepare the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency.
14. 14. Frost the Rolls: Once the rolls are out of the oven, let them cool slightly before frosting. Spread the cream cheese frosting evenly over the warm rolls. Check out The Best Cinnamon Rolls Ever.

How to Serve This the best sourdough cinnamon rolls Recipe

These warm, gooey marvels are best served fresh out of the oven, allowing the cream cheese frosting to melt just a little. Serve them with a hot cup of coffee or a glass of cold milk for a truly comforting experience. You can even add a sprinkle of chopped nuts or a drizzle of caramel for extra indulgence. Serve warm! 

How to Store This the best sourdough cinnamon rolls Recipe

Refrigeration: Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze the sourdough cinnamon rolls, allow them to cool completely after baking. Wrap them individually in plastic wrap and then place them in a freezer safe bag or container. They can be frozen for up to 2 months.
Reheating: To reheat, thaw the frozen rolls in the refrigerator overnight. Warm them in a preheated oven at 350°F (175°C) for 10 15 minutes, or until heated through. You can add a touch of fresh frosting before serving.

Tips to Make This the best sourdough cinnamon rolls Recipe

• Use Active Sourdough Starter: Make sure your sourdough starter is active and bubbly for the best rise and flavor. Feed it 4 12 hours before making the dough.
• Don’t Overmix the Dough: Overmixing can result in tough cinnamon rolls. Mix until just combined, then knead to develop the gluten.
• Warm Rising Environment: A warm environment is key for a good rise. You can place the dough in a slightly warmed oven (turned off) with the door ajar.
• Softened Butter: Make sure the butter for the filling is softened, but not melted, for even spreading.
• Use Dental Floss for Clean Cuts: Use unflavored dental floss to slice the cinnamon roll dough for clean, even cuts. Just slide the floss under the log, cross the ends over each other, and gently pull to slice. Why not also bake our Easy Strawberry Cinnamon Rolls?

Helpful Notes for This the best sourdough cinnamon rolls Recipe

The sourdough starter adds a unique tang and depth of flavor that sets these cinnamon rolls apart. If you don’t have a sourdough starter, you can still make these using instant yeast, but the flavor profile will be different. The Best Homemade Loaded Potato Soup 2 will be perfect for your family and friends!

Feel free to adjust the amount of cinnamon and sugar in the filling to suit your taste. Some people prefer a spicier filling, while others prefer a sweeter one. The choice is yours!

Variation of This the best sourdough cinnamon rolls Recipe

• Apple Cinnamon Rolls: Add diced apples to the cinnamon sugar filling for a fall inspired twist.
• Nutella Swirl Rolls: Replace the cinnamon sugar filling with Nutella for a rich, chocolatey treat.
• Maple Glaze: Instead of cream cheese frosting, use a maple glaze made with maple syrup, powdered sugar, and a splash of milk.

Conclusion

There you have it – a recipe for the best sourdough cinnamon rolls that will bring warmth and happiness to your kitchen! Don’t be intimidated by the sourdough process; it’s easier than you think! Grab your ingredients, get your starter ready, and prepare to indulge in a batch of soft, fluffy, and delicious homemade sourdough rolls. These truly are the best sourdough cinnamon rolls you will ever eat and I know you’ll love them! Let me know in the comments how they turned out and any variations you try!

The Best Sourdough Cinnamon Rolls: Ultimate Soft & Easy Recipe

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• Total Time: 3 hours
• Yield: 12 rolls 1x

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Description

Soft and fluffy sourdough cinnamon rolls with a tangy sourdough flavor and sweet cream cheese frosting. Perfect for breakfast, brunch, or dessert!

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Ingredients

Scale 1x2x3x

• For the Sourdough Dough:
• 1 cup (240ml) warm milk
• 1/2 cup (100g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast
• 1/2 cup (120g) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup (240g) active sourdough starter
• 4 1/2 cups (540g) all purpose flour, plus more for dusting
• 1 teaspoon salt
• For the Filling:
• 1/2 cup (1 stick, 113g) unsalted butter, softened
• 1 cup (200g) packed light brown sugar
• 2 tablespoons ground cinnamon
• For the Cream Cheese Frosting:
• 4 ounces (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• 2 4 tablespoons milk, as needed for consistency

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Instructions

1. Activate the Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 10 minutes until foamy.
2. Combine Wet Ingredients: Add the melted butter, eggs, vanilla extract, and active sourdough starter to the yeast mixture. Whisk until well combined.
3. Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 60 90 minutes, or until doubled in size.
6. Prepare the Filling: While the dough is rising, prepare the filling by creaming together the softened butter, brown sugar, and cinnamon in a bowl until smooth.
7. Roll Out the Dough: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
8. Spread the Filling: Spread the softened butter mixture evenly over the dough, leaving a small border at the top edge.
9. Roll Up the Dough: Starting from the bottom edge, tightly roll the dough up into a log.
10. Cut the Rolls: Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls.
11. Second Rise: Place the rolls into a greased 9×13 inch baking dish. Cover with plastic wrap and let them rise for another 30 45 minutes, or until puffy.
12. Bake: Preheat oven to 350°F (175°C). Bake for 25 30 minutes, or until golden brown.
13. Prepare the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency.
14. Frost the Rolls: Once the rolls are out of the oven, let them cool slightly before frosting. Spread the cream cheese frosting evenly over the warm rolls.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg