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Cinnamon rolls
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Sourdough Cinnamon Rolls

This is the ultimate sourdough cinnamon roll recipe you’ll ever need! Soft, fluffy rolls are swirled with layers of cinnamon sugar, baked to golden perfection, and topped with creamy, tangy cream cheese icing—making them the ultimate breakfast indulgence. The natural fermentation process enhances the flavor, creating a perfect harmony of sweetness, subtle tang, and softness. You simply have to try this irresistible recipe!
Prep Time20 minutes
Cook Time25 minutes
Additional Time1 day
Total Time1 day 45 minutes
Keyword: sourdough cinnamon buns, Sourdough cinnamon rolls, sourdough sweet rolls
Servings: 12
Calories: 608kcal
Author: Ashley Nicole

Ingredients

  • 1/2 cup sourdough starter bubbly and active 113 grams
  • 4 cups all-purpose flour 540 grams
  • 1/2 cup water 118 grams
  • 1/2 cup melted butter
  • 1/2 cup honey 168 grams
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cinnamon Sugar Filling

  • 1/2 cup softened butter 114 grams
  • 1 cup brown sugar 200 grams
  • 2 tablespoons cinnamon

Cream Cheese Topping

  • 8 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream 120 grams
  • 1/2 cup maple syrup or honey 168 grams for honey

Instructions

  • In the bowl of a stand mixer, combine active sourdough starter, flour, water, eggs, and melted butter. Mix together until smooth, and passes the windowpane test.
  • Place the dough in a greased bowl and cover with plastic wrap.
  • Allow to rest in warm place overnight, or up to 12 hours. 
  • The next day, preheat the oven to 375 degrees.
  • Add the baking soda, baking powder and salt to the dough and mix in the stand mixer on medium speed for about 5 minutes, or knead with you hands. Combine well.
  • In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir to combine.
  • Lightly dust the counter with flour, and roll out the dough into a 1/4 inch thick rectangle.
  • Spread the butter and cinnamon-sugar filling on top of the dough and spread evenly. 
  • Roll the dough up as tightly as you can. When you get to the end, pinch the edge into the main roll, to create a seam.
  • Slice to make 12 even rolls. 
  • Place the rolls into a well-seasoned 14" cast iron skillet or baking dish.
  • Bake at 375 degrees for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool.
  • Cream Cheese Topping
  • In a medium saucepan, over medium heat, add cream cheese, heavy cream, maple syrup or honey, and vanilla extract. Stir until combined.
  • Pour over cinnamon rolls and enjoy.

Video

Notes

  • You will need active sourdough starter to make this recipe. Active starter refers to a starter that has been fed 4-12 hours before preparing the dough and is nice and bubbly.