There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your home. Now, imagine elevating that experience with the complex, tangy flavor of sourdough. These are not just any cinnamon rolls; this is the ultimate guide to creating incredibly soft, fluffy, and flavorful sourdough cinnamon rolls. Forget the bakery; the best cinnamon rolls you’ve ever had are about to come out of your own oven. This recipe is designed to be straightforward, delivering that perfect gooey center and rich cream cheese frosting every single time.
We’re diving deep into the craft of making perfect sourdough cinnamon rolls, a treat that will surely become a staple for special breakfasts and cozy weekends.
Why You’ll Love These Sourdough Cinnamon Rolls
Using a sourdough starter in this recipe does more than just leaven the dough; it transforms it. The natural yeasts and bacteria in the starter work to tenderize the gluten, resulting in an exceptionally soft and moist crumb that stays fresh for days. Furthermore, the long, slow fermentation process adds a subtle tangy flavor that beautifully balances the sweetness of the cinnamon-sugar filling and the richness of the cream cheese frosting. It’s a culinary upgrade that makes every bite memorable.
Understanding Your Sourdough Starter
This recipe is versatile and can be made with either an active, bubbly sourdough starter or with sourdough discard. Using an active starter will provide more leavening power and a slightly milder flavor. If you use discard, you may need to add a small amount of commercial yeast to ensure a good rise, but you’ll get a more pronounced sourdough tang. For this recipe, we will focus on using an active starter for the best texture and lift.
Key Ingredients for Perfect Rolls
Achieving bakery-level quality comes down to using the right ingredients. Here’s what you’ll need and why it matters.
For the Dough
Active Sourdough Starter: This is the heart of our recipe, providing lift and that signature tangy flavor.
Bread Flour: Its higher protein content creates a strong gluten network, essential for the chewy, soft structure of the rolls.
Whole Milk: Adds richness and moisture, contributing to a tender crumb.
Unsalted Butter: Enriches the dough for a soft, melt-in-your-mouth texture.
Granulated Sugar: Provides a touch of sweetness and feeds the yeast.
Egg: Adds richness, color, and structure.
For the Filling
Brown Sugar: The molasses content in brown sugar creates that classic gooey, caramelized filling.
Ground Cinnamon: The star spice that gives these rolls their iconic flavor and aroma.
Softened Unsalted Butter: Binds the sugar and cinnamon together and adds incredible richness.
For the Cream Cheese Frosting
Cream Cheese: Use full-fat, block-style cream cheese for the best tangy flavor and thick consistency.
Powdered Sugar: Dissolves easily to create a smooth, sweet frosting.
Unsalted Butter: Adds structure and a rich, creamy flavor.
Vanilla Extract: Enhances the overall flavor of the frosting.
Step-by-Step Instructions: Your Path to Cinnamon Roll Bliss
Follow these detailed steps carefully for foolproof sourdough cinnamon rolls. We’ll break down the process from mixing the dough to that final, glorious drizzle of frosting.
Step 1: Mix the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the active sourdough starter, milk, melted butter, sugar, and egg. Mix on low speed until just combined. Add the bread flour and salt. Mix on low speed for 2-3 minutes until a shaggy dough forms, then increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.
Step 2: Bulk Fermentation
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot for 4-6 hours, or until it has increased in size by about 50%. The exact time will depend on the strength of your starter and the temperature of your kitchen.
Step 3: The Overnight Cold Proof (Optional but Recommended)
For enhanced flavor and convenience, you can perform a cold proof. After the bulk fermentation, gently press the dough down, cover the bowl again, and place it in the refrigerator for 12-24 hours. This slow, cold fermentation develops a deeper, more complex sourdough flavor.
Step 4: Shape the Rolls
Turn the dough out onto a lightly floured surface. Gently roll it into a large rectangle, about 18×12 inches. In a small bowl, mix together the brown sugar and cinnamon for the filling. Spread the softened butter evenly over the dough, leaving a small border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting from the long edge opposite the clean border, roll the dough into a tight log. Pinch the seam to seal it.
The irresistible golden-brown tops of freshly baked rolls, ready for frosting.
Step 5: The Final Proof
Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover the dish and let the rolls proof in a warm place for 1-2 hours (or 2-4 hours if the dough was refrigerated), until they look puffy and have risen by about 50%.
Step 6: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and the centers are cooked through. If they start to brown too quickly, you can tent the dish with aluminum foil.
Step 7: Whip Up the Tangy Cream Cheese Frosting
While the rolls are cooling slightly, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract and beat until light and fluffy. Spread the frosting generously over the warm rolls.
Use unflavored dental floss for perfect, clean cuts every time.
Pro Tips for Bakery-Quality Sourdough Cinnamon Rolls
Use Room Temperature Ingredients: Ensure your milk, butter, and egg are at room temperature to help the dough mix and rise properly.
Don’t Over-Proof: Over-proofed rolls can collapse in the oven and may have a sour taste. Keep a close eye on the dough during the final proof.
Use Dental Floss for Clean Cuts: For perfectly clean cuts without squishing your rolls, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull.
Warm Rolls, Not Hot: Let the rolls cool for about 10-15 minutes before frosting them. If they are too hot, the frosting will melt and run off.
Make-Ahead and Storage Instructions
These sourdough cinnamon rolls are perfect for preparing in advance. You can make the dough and let it complete its cold proof in the fridge for up to 24 hours. The next day, simply shape, proof, and bake. To store baked rolls, cover them tightly and keep them at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months. Reheat individual rolls in the microwave for 20-30 seconds for a fresh-from-the-oven experience.
Yes, you can substitute the active starter with the same amount of sourdough discard. However, to ensure a good rise, you may need to add 1 teaspoon of instant yeast to the dry ingredients. The rolls will have a more pronounced tangy flavor.
The key to soft rolls is a well-developed dough and not over-baking. Using bread flour creates a strong gluten structure, and the sourdough starter naturally tenderizes the dough. Be sure to bake them just until golden brown to keep them moist.
Absolutely! This recipe is perfect for making ahead. After the first rise (bulk fermentation), you can place the covered dough in the refrigerator overnight. This cold proof not only adds convenience but also deepens the flavor. The next morning, just shape, proof, and bake.
Store leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, place a roll in the microwave for about 20-30 seconds. This will make it warm, soft, and gooey again, just like it was freshly baked.
Sourdough acts as a natural leavening agent, but it also transforms the flavor and texture. It adds a subtle, pleasant tang that balances the sweetness of the filling and frosting. The acids produced during fermentation also help to create an incredibly soft, moist crumb that stays fresh longer than rolls made with commercial yeast alone.
Sourdough Cinnamon Rolls: The Ultimate Recipe for Soft, Fluffy Buns
The ultimate recipe for soft, fluffy, and tangy sourdough cinnamon rolls. This step-by-step guide delivers bakery-quality results with a gooey cinnamon-sugar filling and a rich cream cheese frosting.
1cupactive sourdough starterbubbly and recently fed
1cupwhole milkwarmed
1/2cupunsalted buttermelted
1/4cupgranulated sugar
1large eggroom temperature
4.5cupsbread flour
1tspsalt
For the Filling
1/2cupunsalted buttersoftened
1cupbrown sugarpacked
2tbspground cinnamon
For the Cream Cheese Frosting
8ozcream cheesesoftened, block style
1/2cupunsalted buttersoftened
2cupspowdered sugar
1tspvanilla extract
Equipment
1 Stand Mixer with dough hook
1 9x13 inch Baking Dish
Method
Make the Dough
In a stand mixer bowl, combine active starter, milk, melted butter, sugar, and egg. Add bread flour and salt. Knead with the dough hook for 8-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let it rise in a warm place for 4-6 hours, or until it has increased in size by about 50% (bulk fermentation).
Optional: For better flavor, refrigerate the dough for 12-24 hours after the bulk fermentation for a cold proof.
Assemble and Bake the Rolls
Roll the dough into an 18x12 inch rectangle on a floured surface. Spread softened butter over the dough, leaving a small border on one long edge.
Mix brown sugar and cinnamon. Sprinkle evenly over the butter. Roll the dough into a tight log and pinch the seam to seal.
Cut the log into 12 rolls and place them in a greased 9x13 inch baking dish. Cover and let them proof for 1-2 hours (or 2-4 hours if dough was cold) until puffy.
Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown.
Prepare the Frosting
While rolls cool slightly, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until light and fluffy.
Spread the frosting generously over the warm cinnamon rolls and serve immediately.
Nutrition
Calories: 450kcalProtein: 8gFat: 22gFiber: 2g
Notes
Tip 1: For the softest rolls, be careful not to add too much extra flour when rolling out the dough. Tip 2: The overnight cold proof is optional but highly recommended as it develops a much deeper and more complex flavor in the rolls.
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Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
