Sourdough cinnamon rolls are everything you want in a cozy morning treat. Soft, fluffy, and filled with a sweet cinnamon swirl, they’re perfect for breakfast or brunch. The best part? They’re made with sourdough starter, which adds an extra layer of tangy depth to the flavor.
Introduction
These sourdough cinnamon rolls are soft, chewy, and full of cinnamon goodness. They may take a little time due to the rise, but they’re so worth the effort. The sourdough adds that special tang, and the cinnamon sugar filling is perfectly sweet.
You’ll learn how to roll, rise, and bake these rolls to perfection with a touch of patience and a sprinkle of love.
Why You’ll Love These Sourdough Cinnamon Rolls
- Soft and fluffy: The sourdough starter creates the perfect texture.
- Classic cinnamon filling: Sweet, gooey cinnamon sugar in every bite.
- Icing on top: Drizzled with a simple, sweet glaze for a perfect finish.
- Great for breakfast: The dough can be made ahead, so it’s easy to bake in the morning.
- Meal prep friendly: Bake them, then freeze for later enjoyment.
Ingredients for Sourdough Cinnamon Rolls
For the Dough:
- Active sourdough starter (1/2 cup): Adds tang and structure to the dough.
- Milk (1 cup, warm): Helps activate the yeast and makes the dough soft.
- Granulated sugar (1/4 cup): Sweetens the dough.
- Salt (1 teaspoon): Balances the sweetness.
- Butter (1/4 cup, melted): Adds flavor and moisture.
- Egg (1 large): Provides richness and structure.
- All-purpose flour (4 cups): Provides structure for the rolls.
- Instant yeast (1 tablespoon): To help the dough rise faster.
For the Filling:
- Butter (1/2 cup, softened): Rich and creamy base for the cinnamon filling.
- Granulated sugar (1/2 cup): Sweetens the filling.
- Brown sugar (1/2 cup): Adds depth to the cinnamon filling.
- Ground cinnamon (2 tablespoons): Classic warm cinnamon flavor.
For the Icing:
- Powdered sugar (1 cup): Sweet, smooth glaze.
- Milk (2 tablespoons): To thin the icing.
- Vanilla extract (1 teaspoon): For extra flavor.
Sourdough Cinnamon Rolls Recipe (How to Make Them)
Prep Time: 2 hours (including rising)
Bake Time: 25–30 minutes
Servings: 12 rolls
- 1. Make the dough. In a large bowl, combine the sourdough starter, warm milk, sugar, and salt. Add the melted butter and egg, then stir in the flour and yeast. Knead the dough until smooth and elastic, about 8–10 minutes. Cover and let rise for 1–2 hours until doubled in size.
- 2. Prepare the filling. Mix the softened butter, granulated sugar, brown sugar, and cinnamon in a bowl.
- 3. Roll the dough. Once the dough has risen, roll it out into a rectangle about 12×18 inches on a floured surface. Spread the cinnamon filling evenly over the dough.
- 4. Shape the rolls. Starting from one edge, roll the dough tightly into a log. Slice into 12 equal rolls and place them in a greased 9×13-inch baking pan.
- 5. Second rise. Let the rolls rise for another hour until they’ve puffed up nicely.
- 6. Bake. Preheat your oven to 375°F. Bake the rolls for 25–30 minutes until golden brown.
- 7. Glaze and serve. Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over the warm rolls. Serve immediately for the best gooey experience.
Reader Review: “These cinnamon rolls were incredible! The sourdough starter gives them a depth of flavor that’s amazing.”
Tips for Perfect Sourdough Cinnamon Rolls
- Let the dough rise fully: Don’t rush the rise—it’s what makes the rolls fluffy.
- Use plenty of butter: It helps the dough stay soft and adds richness.
- Roll tightly: A tighter roll helps the cinnamon swirl stay intact and keeps the rolls thick.
- Don’t overbake: Keep an eye on them so they stay soft inside and golden on the outside.
Variations & Substitutions
- Add-ins: Try adding nuts like chopped pecans or walnuts to the cinnamon filling for added texture.
- Frosting swap: Use cream cheese icing for a tangier finish.
- Chocolate version: Add chocolate chips to the filling for a sweeter twist.
- Vegan version: Use dairy-free butter and milk, and swap the egg for a flax egg.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for 3–5 days.
- Freezer: Freeze cinnamon rolls after baking, then reheat in the oven at 350°F for 10–15 minutes.
- Reheat: Microwave for 15-20 seconds for a warm treat.
Serving Suggestions & Pairings
- Serve with coffee or hot cocoa for the perfect morning treat.
- Pair with scrambled eggs for a more filling brunch.
- Enjoy with fresh fruit for a balanced breakfast.
If you make these sourdough cinnamon rolls, leave a rating and comment! Let me know what variations you tried!
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Sourdough Cinnamon Rolls (Soft, Buttery, Best Ever)
- Total Time: 2 hours (including rise time)
- Yield: 12 rolls
- Diet: Vegetarian
Description
These soft, fluffy sourdough cinnamon rolls are the perfect breakfast or brunch treat. Made with sourdough starter, they have a unique tang and tenderness, paired with a cinnamon-sugar filling and sweet icing drizzle.
Ingredients
– 1/2 cup active sourdough starter
– 1 cup warm milk
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 cup melted butter
– 1 large egg
– 4 cups all-purpose flour
– 1 tbsp instant yeast
– 1/2 cup softened butter (for filling)
– 1/2 cup granulated sugar (for filling)
– 1/2 cup brown sugar (for filling)
– 2 tbsp ground cinnamon (for filling)
– 1 cup powdered sugar (for icing)
– 2 tbsp milk (for icing)
– 1 tsp vanilla extract (for icing)
Instructions
1. Mix sourdough starter, warm milk, sugar, and salt. Add melted butter, egg, and stir in flour and yeast.
2. Knead dough until smooth (8-10 minutes). Let rise for 1-2 hours.
3. Mix butter, sugars, and cinnamon for the filling. Roll dough, spread filling, and cut into rolls.
4. Place rolls in a greased pan and rise for another hour.
5. Bake at 375°F for 25-30 minutes until golden.
6. Mix icing and drizzle over the rolls while warm.
Notes
– You can make the dough the night before and let it rise overnight in the fridge.
– These rolls are best served warm with a cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American