Sourdough Cinnamon Rolls: A Totally Cozy Treat
As the days grow shorter and the air turns crisp, the warmth of home becomes more inviting than ever. There’s nothing quite like the scent of freshly baked cinnamon rolls swirling through the kitchen to feel that extra touch of comfort, especially on a chilly morning. These Sourdough Cinnamon Rolls embody everything I adore about the cozy season: the rich aroma of cinnamon and brown sugar, the tender, fluffy texture, and the creamy drizzle of frosting that makes each bite utterly irresistible. This is a recipe that takes a little time but results in the most rewarding, delicious payoff — perfect for holiday gatherings or those lazy Sunday brunches when time slows down, and a warm treat is just the thing to brighten your day. You’ll want to save this one for later—trust me!
Why You’ll Love This Recipe
- Uses active sourdough starter for an amazing depth of flavor and tenderness.
- Fluffy and pillowy, these rolls are the ultimate comfort food.
- They can be made ahead of time, perfect for busy mornings or holiday gatherings.
- Topped with velvety cream cheese frosting for a rich and delightful finish.
- A crowd-pleaser that will melt hearts at any brunch or family gathering.
What You’ll Need
To create these heavenly Sourdough Cinnamon Rolls, make sure to gather these simple ingredients:
- 100 grams (1/3 cup) active sourdough starter
- 175 grams (3/4 cup) warm milk
- 30 grams (2 tablespoons) dark brown sugar
- 57 grams (4 tablespoons) unsalted butter, melted
- 5 grams (3/4 teaspoon) salt
- 1 large egg, room temperature
- 370 grams (2 1/2 cups + 2 tablespoons) bread flour
- 120 grams (1/2 cup) heavy cream, warm
- 57 grams (1/4 cup) unsalted butter, softened
- 150 grams (2/3 cup) dark brown sugar
- 12 grams (5 teaspoons) ground cinnamon
- 28 grams (2 tablespoons) unsalted butter, room temperature
- 55 grams (2 ounces) cream cheese, room temperature
- 15 grams (1 tablespoon) heavy cream
- 90 grams (3/4 cup) powdered sugar
Let’s Make It Together
- In a stand mixer bowl, combine the active sourdough starter, dark brown sugar, and warm milk. Mix on low speed until combined.
- Add the melted unsalted butter, salt, and egg. Mix until fully integrated.
- Switch to a dough hook and gradually add the bread flour until the dough pulls away from the bowl. Knead on medium speed for about 5 minutes, creating a soft and elastic dough.
- Cover the dough with a clean kitchen towel and let it rise in a warm spot until it doubles in size, about 6-7 hours. Patience pays off here!
- Once risen, roll the dough out into a 16×12 inch rectangle. Spread the softened butter evenly over the top.
- In a small bowl, mix the dark brown sugar and cinnamon, then sprinkle generously over the buttered dough.
- Roll the dough tightly into a log and slice it into 9 equal pieces. This is where the magic happens when each piece reveals its delicious swirl.
- Grease a 9×9 inch skillet and place the rolled pieces inside. Cover with a towel and let rise again for 3-4 hours, letting those buns puff up beautifully.
- Preheat your oven to 350°F. Pour warm heavy cream evenly over the rolls, and bake for 30-35 minutes, until golden brown and enticingly aromatic.
- For the frosting, in a mixing bowl, beat the room temperature butter and cream cheese together until smooth. Gradually mix in the powdered sugar and heavy cream until velvety. Spread generously over the warm rolls and watch that frosting melt into every nook and cranny. Enjoy!
Delicious Variations to Try
- Nutty Delight: Add chopped pecans or walnuts to the cinnamon sugar filling for a crunchy twist.
- Fruity Flair: Incorporate dried cranberries or raisins into the dough for a sweet surprise.
- Zesty Lemon Glaze: Swap the cream cheese frosting for a lemon glaze for a bright, zesty finish that perfectly complements the cinnamon.
- Chocolate Swirls: Mix in mini chocolate chips with the cinnamon sugar for a decadent and rich flavor profile.
Chef Emma’s Helpful Tips
- Make Ahead: Prepare and shape the rolls the night before, then cover and refrigerate them. In the morning, let them rise for an hour before baking.
- Fluffier Rolls: For taller, airier rolls, give them plenty of time to rise—don’t rush the process!
- Slicing Trick: Use a piece of unflavored dental floss to slice the dough for even, clean cuts without squishing the rolls.
- Storage: Store leftover rolls covered at room temperature for up to 2 days or in the fridge for a week. Simply warm them up in the microwave for a few seconds before serving.
Nutrition Information per Serving
- Serving Size: 1 roll
- Calories: 405
- Carbohydrates: 42g
- Sugar: 18g
- Fat: 24g
- Protein: 6g
- Sodium: 270mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough the night before and let it rise in the refrigerator.
Can I use different ingredients?
Yes! Feel free to substitute with whole wheat flour for a nuttier flavor or a dairy alternative in the frosting.
How do I store leftovers?
Store any leftover rolls in an airtight container at room temperature. They’ll stay fresh for a couple of days.
How long do they last?
If stored properly, these rolls are best enjoyed within 3 days for optimal flavor and texture.
Wrapping It Up
These Sourdough Cinnamon Rolls are more than just a tasty treat; they’re a heartfelt way to gather family and friends around the table, sharing warmth and joy. With their fluffy texture and rich flavors, they embody the spirit of cozy mornings and cherished moments. Save this Sourdough Cinnamon Rolls recipe to your cozy recipes board so it’s ready when you need a delicious treat!
Happy baking, and may your home always smell as delightful as these rolls!
Sourdough Cinnamon Rolls
Ingredients
Dough Ingredients
- 100 grams 100 grams (1/3 cup) active sourdough starter
- 175 grams 175 grams (3/4 cup) warm milk
- 30 grams 30 grams (2 tablespoons) dark brown sugar
- 57 grams 57 grams (4 tablespoons) unsalted butter, melted
- 5 grams 5 grams (3/4 teaspoon) salt
- 1 large 1 large egg, room temperature
- 370 grams 370 grams (2 1/2 cups + 2 tablespoons) bread flour
Filling Ingredients
- 57 grams 57 grams (1/4 cup) unsalted butter, softened
- 150 grams 150 grams (2/3 cup) dark brown sugar
- 12 grams 12 grams (5 teaspoons) ground cinnamon
Cream and Frosting Ingredients
- 120 grams 120 grams (1/2 cup) heavy cream, warm
- 28 grams 28 grams (2 tablespoons) unsalted butter, room temperature
- 55 grams 55 grams (2 ounces) cream cheese, room temperature
- 15 grams 15 grams (1 tablespoon) heavy cream
- 90 grams 90 grams (3/4 cup) powdered sugar
Instructions
Preparation
- In a stand mixer bowl, combine the active sourdough starter, dark brown sugar, and warm milk. Mix on low speed until combined.
- Add the melted unsalted butter, salt, and egg. Mix until fully integrated.
- Switch to a dough hook and gradually add the bread flour until the dough pulls away from the bowl. Knead on medium speed for about 5 minutes, creating a soft and elastic dough.
- Cover the dough with a clean kitchen towel and let it rise in a warm spot until it doubles in size, about 6-7 hours.
Filling and Shaping
- Once risen, roll the dough out into a 16×12 inch rectangle. Spread the softened butter evenly over the top.
- In a small bowl, mix the dark brown sugar and cinnamon, then sprinkle generously over the buttered dough.
- Roll the dough tightly into a log and slice it into 9 equal pieces.
- Grease a 9×9 inch skillet and place the rolled pieces inside. Cover with a towel and let rise again for 3-4 hours.
Baking
- Preheat your oven to 350°F. Pour warm heavy cream evenly over the rolls, and bake for 30-35 minutes, until golden brown and enticingly aromatic.
Frosting
- In a mixing bowl, beat the room temperature butter and cream cheese together until smooth.
- Gradually mix in the powdered sugar and heavy cream until velvety. Spread generously over the warm rolls.
