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Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls - recipe card
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These sourdough cinnamon rolls are tangy, tender, and swirled with a buttery cinnamon-sugar filling. The natural levain adds a subtle sourdough complexity that balances the sweet cream cheese frosting, creating a breakfast pastry that is soft, fluffy, and utterly irresistible.

Ingredients

Scale
  • For the Dough: 1/2 cup (4 oz) whole milk, warmed to 110°F / 43°C
  • 1/2 cup (4 oz) active sourdough starter (100% hydration, fed within 6–8 hours)
  • 2 tablespoons (1 oz) unsalted butter, melted and cooled to room temperature
  • 1 large egg, at room temperature
  • 2 cups (10 oz) all-purpose flour, plus more for dusting
  • 1/4 cup (2 oz) granulated sugar
  • 1/2 teaspoon fine sea salt
  • For the Filling: 3 tablespoons (1.5 oz) unsalted butter, softened
  • 1/4 cup (2 oz) packed light brown sugar
  • 1 tablespoon (0.3 oz) ground cinnamon
  • For the Cream Cheese Frosting: 2 oz cream cheese, softened to room temperature
  • 2 tablespoons (1 oz) unsalted butter, softened
  • 1/2 cup (2 oz) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons whole milk, as needed for consistency

Instructions

  1. Step 1: Warm the milk to 110-115°F (43-46°C) in a small saucepan over low heat or in the microwave in 10-second increments. The milk should feel just warm to the touch — too hot will kill the sourdough yeast. Set aside.
  2. Step 2: In a large mixing bowl, combine the warm milk, active sourdough starter, melted butter, and egg. Whisk until the starter is fully dissolved and the mixture is pale and well-blended.
  3. Step 3: Add the all-purpose flour, granulated sugar, and fine sea salt to the wet ingredients. Stir with a wooden spoon or dough whisk until a shaggy dough forms and no dry flour remains.
  4. Step 4: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, until the dough is smooth, elastic, and springs back when pressed. Add only dustings of flour as needed to prevent sticking — over-flouring will make the rolls dense.
  5. Step 5: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise at a warm room temperature (about 75-78°F / 24-26°C) for 3 to 4 hours, until doubled in size. The dough should feel puffy and hold a gentle fingerprint when poked.
  6. Step 6: While the dough rises, prepare the filling: in a small bowl, stir together the softened butter (for the filling), brown sugar, and cinnamon until a spreadable paste forms. Set aside at room temperature.
  7. Step 7: After the first rise, turn the dough onto a floured surface. Roll it into a 10×12-inch rectangle about 1/4-inch thick. Let it rest for 5 minutes if it shrinks back — this relaxes the gluten.
  8. Step 8: Spread the cinnamon-butter filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Pinch the seam to seal.
  9. Step 9: Using a sharp knife or unflavored dental floss, slice the log into 4 equal rolls, each about 2 inches thick. Place them cut-side up in a greased 8-inch square baking dish, spacing them about 1 inch apart.
  10. Step 10: Cover the dish loosely with plastic wrap and let the rolls rise for 1 to 1.5 hours, until they are puffy and touching each other. They should feel light and pillowy when gently pressed.
  11. Step 11: Meanwhile, preheat the oven to 350°F (177°C) with the rack in the center position. Position the oven rack so the rolls will be in the middle of the oven.
  12. Step 12: Bake the rolls for 22 to 25 minutes, until the tops are golden brown and the internal temperature reaches 190°F (88°C). The filling should be bubbling around the edges. Let them cool in the pan for 10 minutes.
  13. Step 13: While the rolls cool, make the frosting: in a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Thin with 1 to 2 teaspoons of milk if necessary to reach a spreadable consistency.
  14. Step 14: Spread the cream cheese frosting generously over the warm rolls. Serve immediately while still warm for the best texture and flavor contrast.

Notes

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freezing: Wrap unfrosted, baked rolls tightly in plastic wrap and aluminum foil; freeze for up to 3 months. To reheat: For best results, place a single roll on a microwave-safe plate and microwave on high for 20-30 seconds, or reheat in a 300°F (149°C) oven for 5-7 minutes. Add fresh frosting after reheating if frozen.

Nutrition

Keywords: sourdough cinnamon rolls, cinnamon rolls with sourdough, sourdough breakfast pastry, tangy cinnamon rolls, homemade cinnamon rolls, sourdough discard recipe, cream cheese frosting, soft cinnamon rolls, brunch recipe, overnight cinnamon rolls

Find it online: https://britishbakingrecipes.co.uk/sourdough-cinnamon-rolls-recipe/