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Sourdough Cinnamon Rolls

Use your extra sourdough starter to make these melt in your mouth Sourdough Cinnamon Rolls!

Course Breakfast
Cuisine American
Keyword Sourdough Cinnamon Rolls, Sourdough starter
Prep Time 20 minutes
Cook Time 25 minutes
Rest/Rise 5 hours
Total Time 5 hours 45 minutes
Servings 9
Calories 359 kcal
Author Amanda Rettke--iambaker.net



  • 1/2 cup (123g) whole milk, room temperature
  • 1 3/4 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


  • 3 tablespoons butter, melted and cooled
  • 1/3 cup (67g) brown sugar
  • 2 teaspoon cinnamon


  • 3 ounces cream cheese, softened
  • 1/4 cup (57g or 1/2 stick) butter, softened
  • 1 1/2 cup (188g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt



  1. 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.

  2. 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.)
  3. After the dough has risen, prepare a solid surface countertop with a light dusting of flour.
  4. 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.


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


  1. 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.

  2. Using a very sharp knife, cut the dough into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8x8-inch baking pan.

  3. Place the rolls in a warm dry space and allow them to rise for about 2 hours.


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


  1. When rolls are almost done baking, put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.

  2. 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.
  3. Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.