Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls: A Baker’s Dream

Soft, tangy, and dripping with cream cheese frosting, these sourdough cinnamon rolls are everything a cozy weekend breakfast should be. Made with an overnight dough and swirled with buttery cinnamon-sugar, this recipe delivers rich flavor, melt-in-your-mouth texture, and nostalgic comfort in every single bite.

  • Total Time: 32 minute
  • Yield: 8–10 rolls 1x

Ingredients

Scale

For the Tangzhong (for softness):

  • 3 tbsp bread flour

  • ½ cup water

For the Dough:

  • Tangzhong from above

  • ½ cup active sourdough starter (fed and bubbly)

  • ¾ cup whole milk, lukewarm

  • 1 large egg

  • ¼ cup granulated sugar

  • 1 tsp salt

  • 3 tbsp unsalted butter, softened

  • 3 cups bread flour (more if needed)

For the Filling:

  • 5 tbsp unsalted butter, softened

  • ½ cup dark brown sugar

  • 1 tbsp ground cinnamon

  • Optional: pinch of cardamom or nutmeg

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened

  • 2 tbsp butter, softened

  • 1 cup powdered sugar

  • ½ tsp vanilla extract

  • 1 tbsp milk (as needed for consistency)

Instructions

Step 1: In a small saucepan, whisk together 3 tbsp flour and ½ cup water. Cook over medium heat, stirring constantly, until it forms a thick paste. Let cool—this is your tangzhong.

Step 2: In a mixing bowl, combine sourdough starter, warm milk, egg, sugar, salt, and the cooled tangzhong. Mix well, then add the flour and knead for 8–10 minutes until the dough becomes smooth. Add butter gradually while kneading. The dough should be soft and slightly tacky.

Step 3: Cover the bowl and let the dough rest for 30 minutes. Then do three rounds of stretch and folds every 30 minutes. After the final fold, cover and refrigerate overnight.

Step 4: The next morning, roll the chilled dough into a rectangle (about 12×16 inches). Spread with softened butter, sprinkle the cinnamon-sugar mixture evenly, then roll tightly from the short end.

Step 5: Slice into 8–10 rolls and place into a greased baking dish. Cover and proof at room temperature for 1–2 hours, until puffy.

Step 6: Bake at 350°F for 25–30 minutes until golden brown.

Step 7: While the rolls bake, mix cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

 

Step 8: Let the rolls cool slightly, then spread the icing generously while still warm.

Notes

  • For stronger sourdough flavor, let the shaped rolls cold-proof in the fridge overnight, then bake in the morning.

  • These freeze beautifully. Reheat in the microwave or oven, then ice.

 

  • Add-ins like pecans or raisins can be sprinkled over the filling for extra texture.

  • Author: Emilie Faivre
  • Prep Time: 30 minutes active + overnight ferment
  • Cook Time: 30 minutes
  • Cuisine: American with sourdough twist