Fill your house with the smell of freshly baked Sourdough Cinnamon Rolls, full of lots of cinnamon flavor and topped with a homemade whipped cream cheese frosting. Made with my sourdough starter, these rolls will melt in your mouth and you will want to make another batch immediately! For another delicious breakfast (or anytime) roll, try my Raspberry Cream Cheese Sweet Rolls.

Sourdough Cinnamon Roll on White Plate with Fork

Sourdough Cinnamon Rolls

Cinnamon Rolls have to be one of my favorite sweet rolls of all time. With just the right amount of cinnamon flavor and the perfect amount of frosting, I can’t pass them up anytime they are around or at my local cafe. The rolls are the perfect lazy morning treat to have with your coffee or tea. Adding the sourdough starter to these cinnamon rolls gives each bite just a little extra ‘zip’, or tangy flavor that I love with sourdough bread.

Adding Butter and then Cinnamon Sugar to Raw Dough

Sourdough Cinnamon Rolls Dough

It all starts with the dough for these Sourdough Cinnamon Rolls. So, get out your stand mixer with the hook attachment, and mix all the dough ingredients together for about 5 minutes. Make sure the dough is moist and sticky, but not too sticky. You can always add a little flour to the dough, but you don’t want it to be dry. Place the dough into a greased medium-sized bowl, cover it with a towel, and let it sit in a warm spot for 3-5 hours.

After the 3 hours, place the dough onto a floured work surface. Flatten out the dough into a rectangle. (You shouldn’t even need a rolling pin for this step.) If you want 9 cinnamon rolls, roll the dough a little thinner. For thicker cinnamon rolls, keep the dough to about 1/2-inch thickness.

Sourdough Cinnamon Rolls After They Have Risen

Can I Freeze Sourdough Cinnamon Rolls?

Yes! You can freeze them before they rise and bake by covering them with plastic wrap and aluminum foil. Just take them out of the freezer when you are ready to bake them and let them thaw and rise before completing the rest of the steps. You can also freeze them after baking the rolls, but before adding the frosting. In addition, you can freeze them with no problem after you have frosted the baked rolls. Again, cover them with plastic and aluminum foil. But, be sure to let them cool before freezing them.

One Sourdough Cinnamon Roll on White Plate with Fork
4.72 from 45 votes

Sourdough Cinnamon Rolls

Prep Time 20 minutes
Cook Time 25 minutes
Rest/Rise 5 hours
Total Time 5 hours 45 minutes
Use your extra sourdough starter to make these melt in your mouth Sourdough Cinnamon Rolls!

Ingredients

DOUGH

  • ½ cup (123g) whole milk, room temperature
  • cup (219g) all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter, room temperature
  • 2 tablespoons granulated sugar
  • 1 cup sourdough starter, discard or fed
  • 1 pinch salt

FILLING

  • 3 tablespoons butter, melted and cooled
  • cup (67g) brown sugar
  • 2 teaspoon cinnamon

WHIPPED CREAM CHEESE FROSTING

  • 3 ounces cream cheese, softened
  • ¼ cup (57g or 1/2 stick) butter, softened
  • cup (188g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

DOUGH

  • Add all the dough ingredients to stand mixer. Using the dough hook attachment, knead ingredients for about 5 minutes. The dough should be moist and sticky, not dry and in a ball. If it is too sticky, you can add up to 1/4 cup more flour so that you can easily move it to the bowl.
  • After all the ingredients are incorporated and the dough is smooth, place into a medium-sized bowl that has been greased. Cover with a towel and place in a warm spot for about 3 hours. (Can sit for up to 5 hours.)
  • After the dough has risen, prepare a solid surface countertop with a light dusting of flour.
  • Pour dough out onto the counter and press it flat. This dough is so soft and pliable you should not even need a rolling pin. Press the dough out (being sure it is not sticking to the counter) into a rectangle shape. If you want 9 rolls, make the rectangle thinner and larger, if you want 6 rolls it can be a bit thicker, like 1/2 inch thick.

FILLING

  • In a small bowl, combine brown sugar and cinnamon with a fork.
  • Pour 3 tablespoons butter over the dough so that it covers the entire surface.
  • Spread brown sugar and spice mixture over dough making sure it covers the entire surface.

ROLLING & CUTTING

  • Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
  • Using a very sharp knife, cut the dough into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8×8-inch baking pan.
  • Place the rolls in a warm dry space and allow them to rise for about 2 hours.

BAKING

  • Bake at 350°F for about 25 minutes, or until lightly golden brown.

WHIPPED CREAM CHEESE FROSTING

  • When rolls are almost done baking, put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.
  • Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
  • Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Pan of Sourdough Cinnamon Rolls with One Missing

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Delicious, and easier than imagined. This is going to be a favorite.
    I substituted a few things (honey in place of sugar in the dough, margarine in place of butter, less confectioners sugar in the topping, low-fat cream cheese ), and they were still amazing.

  2. I want to make these but I don’t have a stand mixer and advise on how to do the dough? I’m a newbie to sourdough!

  3. These are very good, but I needed quite a bit more flour to make it easier to work with. Maybe my starter had more moisture than what was used in the recipe. I added the 1/4 cup but probably added about 1 cup of extra flour and the dough was still very soft.

  4. Hi, I have a question. I want to try this recipe but I’m wondering if I can make them today, minus the baking part, and leave them in the refrigerator until tomorrow night. Then they can rise on the counter overnight and bake them the next morning. (Today is Saturday and I’d like to bake them on Monday.) Will this work?

  5. I made these today and they were excellent! I didn’t have any issues with the dough being too sticky or not rising, though I do have one question. Is the 1 Tablespoon of Vanilla extract accurate? I’ve not seen that much vanilla added to a cinnamon roll recipe before, so I added only 1 to 1.5 teaspoons when I made the dough.

  6. They’re in the oven now and look super tasty! First sourdough starter recipe I’ve done and was so easy to follow this one!

  7. These are AMAZING every time I make them! Fairly easy and a favorite for the whole family. (I sometimes put fun, seasonal sprinkles on top too.) Thank you!

  8. I am extremely new to the sourdough world. My starter is only 11 days old, but I wanted to make these cinnamon rolls, and they were so good!!! I would post pictures, but not sure how! Lol

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