Homemade, fluffy and delicious sourdough cinnamon rolls. Learn to make this sweet breakfast treat for your family with our step-by-step recipe.
Ordinarily, we say homemade doesn't mean standing in the kitchen for hours at a time.
That's definitely true for recipes like our white chocolate and raspberry loaf cake. However, there are some recipes that are worth the effort.
Kim has some sourdough recipes that are worth the extra time and care like sourdough pancakes, sourdough doughnuts, and these sourdough cinnamon rolls.
It should be noted that our recipe was adapted from King Arthur Flour's sourdough cinnamon rolls.
I want to emphasize the only things sugar-coated in this recipe are the rolls. It will take time and effort to make this treat.
So, if you're looking for an easier option, then I suggest starting with Kim's easy cinnamon rolls on our sister-site or these eggnog waffles or sourdough waffles.
How to make sourdough cinnamon rolls?
To make the recipe easier to follow along, I'm breaking it down into sections starting with the dough. However, be aware that you will need to have an active sourdough starter ready before you begin the recipe.
If don't have that ingredient already on-hand, then please refer to our post on making sourdough starters. Sourdough starter is great to keep on hand, and you can make other recipes like sourdough starter pancakes or sourdough Parmesan crackers with the discard.
Cinnamon Roll Dough:
First, combine the flour, sourdough starter, milk, yeast, butter, and egg in the bowl of a stand mixer. Be sure to use a paddle attachment to mix the ingredients on low speed until a sticky dough forms.
After that, sprinkle the salt in an even layer over the dough. Cover it with a clean towel, and allow the dough to rest for about 20 minutes.
Once the dough rests, using the mixer fitted with a paddle attachment, mix the salt into the dough on low speed for about 1 minute.
Now, increase the speed to medium. Continue to beat for an additional 2 to 3 minutes. The dough should have a smooth texture.
Leave the dough in the bowl, but remove the bowl from the mixer. Cover it and let it rest for 4 hours.
But, you'll need to complete 1 set of stretch and folds every hour. That's a total of 4 stretch and folds. In the meantime, you can prepare the filling while the dough rests.
Make the filling:
To begin, grab a small bowl. Combine the melted butter, brown sugar, and cinnamon. The mixture will have the texture of thick, wet sand. Set it aside for the time being.
Assembly, Rolling, Cutting and Baking:
When the dough has rested for 4 hours, transfer it to a lightly floured surface.
Roll the dough out into a rectangle roughly 14 x 16 inches. Afterward, spread or crumble the cinnamon sugar filling over the rectangle of dough.
Starting with the longer side of the rectangle, roll the dough into a tight log with the filling in the center.
Surprisingly, your dough will lengthen about 4 inches in total as you roll it.
Use a bench scraper or sharp knife to trim the ends if desired then cut the dough into 8 to 10 equal-sized pieces (about 1 ½ to 2 inches thick).
Now, lightly grease a 9 x 13-inch baking dish with butter or cooking spray. Then, transfer the rolls to the pan.
Cover them with plastic wrap or a clean towel. Allow the rolls to rise in a warm area for 2 to 3 hours before baking. The rolls should puff up and fill out the pan. However, they may not double in size.
It's now time to preheat the oven to 350°F. Bake the cinnamon rolls in the preheated oven for 25 to 30 minutes or until the tops are golden brown.
Glaze and Serve:
Grab a small bowl and combine the powdered sugar, milk, and vanilla. Always start with less milk and add extra to reach the desired consistency. The cinnamon rolls should cool for about 15-minutes before glazing.
Carefully, pour the glaze over the cinnamon rolls, and serve. You can store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4 days.
Congratulations, your sourdough cinnamon rolls are done! Kim and I hope you enjoy them and wish you all the best 🙂
Looking for another homemade dessert? Then, check out our cherry pie with crumb topping recipe or our Hungarian pancakes (palacsintas)!
Recipe Notes:
- I admit it, we broke a cardinal sin of sourdough baking and used yeast. With that being said, Kim tried this recipe twice without yeast. Both times, she ended up with tasty, cinnamon flavored hockey pucks. If you know how to make them without yeast, let us know.
- Just to emphasize the point, here's an excerpt from Kim's recipe notes. "The yeast is optional. However, we recommend using a very active, strong sourdough starter. The cinnamon rolls may not rise quite as high without the yeast and the texture will be more dense."
- Also, the dough will be significantly more sticky than traditional cinnamon roll dough. Do NOT add extra flour to make it easier to handle. Instead, wet your hands, especially when completing the stretch and folds. Extra flour is only okay when rolling out the dough to shape into a rectangle.
Other sourdough recipes you may enjoy:
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
Dough:
- 3 cup(s) (360 g) all-purpose flour
- 1 cup(s) (227 g) sourdough starter, active
- ¾ cup(s) (170 ml) whole milk, warmed to room temperature
- 3 tablespoon(s) (37 g) granulated sugar
- 3 tablespoon(s) (42 g) unsalted butter, softened
- 1 (50 g) large egg
- 1 teaspoon(s) instant yeast, optional
- 1 teaspoon(s) kosher salt
Filling:
- 3 tablespoon(s) (42 g) unsalted butter, melted
- ½ cup(s) (107 g) light brown sugar
- 1 ½ tablespoon(s) ground cinnamon
Glaze:
- 1 ½ cup(s) (170 g) powdered sugar
- 4 to 5 tablespoon(s) (70 g) whole milk
- 1 teaspoon(s) pure vanilla extract
Instructions
Dough:
- Place the flour, sourdough starter, milk, sugar, butter, yeast (if using), and egg in the bowl of a stand mixer. Use a paddle attachment to mix the ingredients on low speed until a sticky dough forms. Sprinkle the salt in an even layer over the dough, cover, and allow the dough to rest for about 20 minutes.3 cup(s) (360 g) all-purpose flour1 cup(s) (227 g) sourdough starter¾ cup(s) (170 ml) whole milk3 tablespoon(s) (37 g) granulated sugar3 tablespoon(s) (42 g) unsalted butter1 (50 g) large egg1 teaspoon(s) instant yeast
- After the dough rests, using the mixer fitted with a paddle attachment, mix the salt into the dough on low speed for about 1 minute then increase the speed to medium. Continue to beat for an additional 2 to 3 minutes. The dough should have a smooth texture. Leave the dough in the bowl, but remove the bowl from the mixer. Cover and let rest for 4 hours while completing 1 set of stretch and folds every hour. While the dough is resting, prepare the filling.1 teaspoon(s) kosher salt
Filling:
- In a small bowl, combine the butter, brown sugar, and cinnamon. The mixture will have the texture of thick, wet sand. Set aside.3 tablespoon(s) (42 g) unsalted butter1 ½ tablespoon(s) ground cinnamon½ cup(s) (107 g) light brown sugar
- After the dough rests for 4 hours, transfer it to a lightly floured surface. Roll the dough out into a rectangle roughly 14 x 16 inches. Spread or crumble the cinnamon sugar filling over the rectangle of dough. Start with the longer side of the rectangle and roll the dough into a tight log with the filling in the center. The dough will lengthen about 4 inches as you roll.
- Use a bench scraper or sharp knife to trim the ends if desired then cut the dough into 8 to 10 equal-sized pieces (about 1 ½ to 2 inches thick). Lightly grease a 9 x 13-inch baking dish with butter or cooking spray, then transfer the rolls to the pan. Cover with plastic wrap or a clean towel. Allow the rolls to rise in a warm area for 2 to 3 hours before baking. They will appear puffy in appearance and may fill out the space in the pan. However, they may not necessarily double in size.
- Preheat the oven to 350°F, and bake the cinnamon rolls in the preheated oven for 25 to 30 minutes or until the tops are golden brown. While the cinnamon rolls bake, make the glaze.
Glaze:
- In a small bowl, combine the powdered sugar, milk, and vanilla. Start with less milk and add additional to reach the desired consistency. Set aside.1 ½ cup(s) (170 g) powdered sugar4 to 5 tablespoon(s) (70 g) whole milk1 teaspoon(s) pure vanilla extract
- Remove the cinnamon rolls from the oven and allow to cool until they’re just barely warm to the touch before adding the glaze.
- Drizzle the glaze over the cinnamon rolls, and serve warm. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4 days.
Robert says
I have made 4 times so far and love them. I do not use the yeast and get amazing results with the sourdough starter alone. I make them in the evening and bake the lm the following morning. I use very active starter that has a ratio of 50 water/50 flour. Also, I have had great luck with replacing the egg with aqua fava. If you would like contact me and I will share photo of the rolls. 1 egg = 3 tablespoons of aqua fava.
John says
Thank you Robert! The substitutes sound great. I've never heard of aquafaba before. I looked it up, it sounds like a creative way to replace eggs. Thanks again for commenting and rating the recipe. Have a great day!