There is nothing better than the smell of freshly baked sourdough cinnamon rolls. Fluffy, soft dough filled with a gooey cinnamon sugar filling and topped with a heavenly icing, these rolls will become a family favorite!
These easy sourdough cinnamon rolls are made from scratch and will have your home smelling like heaven. We make them on the weekends as a special breakfast treat that the whole family loves.
First off if you are new to the sourdough game we have a whole cooking class for sourdough that will teach you how to create a sourdough starter, maintain a starter and how to use it to make delicious recipes like pizza dough, baguettes and so much more!
Now let’s make some cinnamon rolls! This recipe is pretty easy, but it does need some time to rise so just account for that before you make the recipe. Just plan to make them a day in advanced.
5 in 1 dough:
This recipe is from the More Momma Sourdough Cooking Class. Chef Eva, one of our head chefs in the school was a genius and created a sourdough dough recipe that morphs into 5 different recipes.
From one recipe you can make these sourdough cinnamon rolls, sourdough sandwich bread, sourdough dinner rolls, sourdough english muffins and sourdough dutch oven bread.
You can find the full recipe and how to morph this into the 5 items in the More Momma Sourdough Cooking Class so make sure to check that out!
Now onto how to make sourdough cinnamon rolls.
Ingredients for the rolls:
Here is what you will need to make these cinnamon rolls. This sourdough cinnamon roll recipe makes 24 cinnamon rolls.
- Bread Flour
- Sourdough starter, brought to room temp if refrigerated.
- Granulated sugar
- Softened butter
- Fine salt
- Dry milk
- Dark Brown sugar
- Cocoa powder
- Ground Cinnamon
- For Buttermilk Glaze:
- Powdered Sugar
- For Cream Cheese Frosting:
- Powdered Sugar
- Heavy Cream
- Softened cream cheese
Step by step guide to making sourdough cinnamon rolls:
Make the dough:
Combine bread flour, water, sourdough starter that has been brought to room temperature if refrigerated, and granulated sugar in a mixing bowl and let sit at room temperature for 8-12 hours. This is called a poolish.
After your poolish has rested for 8-12 hours knead (in a stand mixer) in softened butter or oil, salt, dry milk and bread four. Knead for 7-10 minutes or until the dough pulls away from the sides of the bowl.
Scrape down sides with a bowl scraper and push dough into a ball. Cover and refrigerate 3-4 hours.
Since I work in the morning, I’ve always put it in the fridge until I get home. I find it easier to shape the chilled dough.
Make the filling:
Next up make the filling. Combine cinnamon, cocoa powder and dark brown sugar in a small bowl and set aside.
Roll out the dough:
After the dough has risen I divide the dough in half to make it easier to use. Roll each piece into 24×15 inch rectangles. It will be a thin sheet.
Evenly spread with softened butter. It is important the butter is softened so that the dough does not tear and it can spread easily.
After the butter is on the dough you can add the filling. Place the filling on top of softened butter and spread it evenly over the butter. Because the filling is a little loose, I like to use a rolling pin and roll over the filling to adhere the sugar mixture to the butter.
This just helps it to stay in place when we roll the cinnamon rolls.
Roll the cinnamon rolls:
Here is the fun part! It is now time to roll your logs.
Start at the side closest to your body and roll the dough tightly into logs. Make sure to pull the dough taunt to create a tight roll. (This can be wrapped and frozen for later.)
Cut the cinnamon rolls:
Next you will want to cut your logs.
Tip: Cut with a very sharp knife, serrated knife, or use floss to cut. I know that sounds weird, but it works!
Cut 12 pieces per log and set them into two buttered 9 x 13 baking dishes.
Once you have cut your rolls and placed them in the baking dishes it is now time to rise. Cover with a shower cap (I know that sounds funny but it works wonders and is reusable) or clean kitchen towel and let rise by half. This normally takes 1-2 hours.
Make sure the rolls can rise in a draft free, warm place. Towards the end of the rising time preheat your oven to 375 degrees F.
You are almost ready to enjoy these beautiful sourdough cinnamon rolls! It’s time to bake.
When the rolls have risen it’s time to bake. Bake them at 375 F for 15-20 minutes until the tops are lightly browned.
Ice with Icing:
Let cool 5-10 minutes and frost with desired frosting or icing. Both recipes are included in the recipe below. Serve these beauties warm.
Sourdough Cinnamon Roll Tips:
Icing or frosting?
We love both! That is why we give you two options with this sourdough cinnamon roll recipe. You can top it with a delicious buttermilk icing or a cream cheese frosting.
The icing is thinner and more runny and the frosting is thick and creamy. Choose which one you like the best.
You can even try out some flavored frostings like my salted caramel frosting from these delicious No-Rise Caramel Apple Cinnamon Rolls with Salted Caramel Frosting.
Can you freeze sourdough cinnamon rolls:
Freeze your cinnamon rolls without the frosting or icing. I like to freeze them in a foil tin pan so I can easily reheat them in the oven when I want to enjoy them.
When you are ready to eat, thaw the rolls in the fridge the night before. Place the completely thawed rolls in a 300 F degree oven for 15 minutes to warm through. Top with icing or frosting.
Sourdough cinnamon rolls recipe:
For the Dough:
- 4 Cups Bread Flour
- 3 Cups Water
- 1 Cup Sourdough Starter, (brought to room temp if refrigerated)
- ¼ Cup Granulated Sugar
- ¼ Cup Unsalted Softened Butter
- 1 ½ tsp. Fine Salt
- ½ Cup Dry Milk
- 4 ½ -5 Cups Bread Flour
- 1 Stick Softened Salted Butter (depending on making 12-24 rolls)
- 2 Cup Dark Brown Sugar
- 1 Tablespoons Cocoa powder
- 4 Tablespoons Ground Cinnamon
- 2 Cups Powdered Sugar
- 2 Tablespoons Buttermilk
Cream Cheese Frosting:
- 2 Cups Powdered Sugar
- 2 Tablespoons Heavy Cream
- 4 oz Softened Cream Cheese
- Mix the first four ingredients together (bread flour, water, starter and sugar) in a large mixing bowl and let sit at room temperature 8-12 hours
- The mixture should be bubbly and doubled in size.
- Next add the mixture to a stand mixer. Add the softened butter, salt, dry milk and enough flour that the dough starts to climb the dough hook and just begins to pulls away from bowl (you may not need all the flour).
- On medium-low speed, knead about 8 minutes.
- Scrape down sides with a bowl scraper and push dough into a ball. Cover and refrigerate 3-4 hours.
- Turn out the dough onto a lightly floured work surface to check its texture. It should feel tacky but not overly stick to the work surface. (Since I work in the morning, I’ve always put it in the fridge until I get home. I find it easier to shape the chilled dough.)
- Divide the dough in half. Roll each piece into 24x15 inch rectangles. It will be thin.
- Evenly spread with softened butter. Thoroughly mix brown sugar, cocoa powder and cinnamon. Mound on top of the softened butter and spread evenly over butter. Roll over with the rolling pin to adhere sugar mixture to butter.
- Roll tightly into logs. (This can be wrapped and frozen for later.)
- Cut 12 pieces per log and set in greased 9 x 13 baking dishes. Cover and let rise by half.
- Bake at 375 F for 15-20 minutes or until tops are lightly browned.
- Let cool for 5-10 minutes and frost with desired frosting. Serve warm.
- Combine all ingredients in a mixer and mix on low speed to fully combine.
To Make Frosting or icing: