Sourdough Cinnamon Rolls are a tender homemade breakfast treat that has a sweet cinnamon sugar filling and is covered in cream cheese icing!
If you love trying out new variations of Cinnamon Rolls as much as I do then you’ll also want to try my Easy Pecan Cinnamon Rolls or Snickerdoodle Sweet Rolls which are made with just 5 ingredients!
These Easy Sourdough Cinnamon Rolls combine the slight sourdough tang with cozy cinnamon filling and sweet cream cheese frosting for a flavor combination that everyone will instantly fall in love with! Enjoy these for breakfast, dessert, or even as a mid-day pick-me-up!
Unwrapping the tender Sourdough Bread to enjoy those swirls of cinnamon sugar truly makes the wait for this sourdough recipe more than worth it!
If you don’t have time for these but want something above canned cinnamon rolls from the store then give my Easy Cinnamon Rolls a try! Ready from start to finish in an hour and doesn’t even require yeast!
But if you’re here to stay then grab your beloved sourdough starter and let’s make these homemade Sourdough Cinnamon Rolls! After all, there are plenty of binge-worthy shows to catch up on or housework to finish during their proofing time, am I right?
Ingredient Notes
This Sourdough Cinnamon Rolls Recipe is broken down into three tasty parts! The cinnamon roll dough, cinnamon filling, and cream cheese icing.
To prepare the dough the recipe calls for buttermilk, salted butter, an egg, an active sourdough starter, granulated sugar, bread flour, and salt. Once the dough is made it will go through two sessions of proofing in a warm spot in your home.
Using bread flour over all-purpose flour allows for more gluten in the dough and a higher hydration capacity which yields softer and fluffier cinnamon rolls.
After the Cinnamon Rolls have risen they get that sweet, classic cinnamon sugar filling! This is easily made by combining softened butter, granulated sugar, brown sugar, and ground cinnamon.
The rolls then get finished off with cream cheese frosting once they’ve finished baking! That quick recipe is made with only cream cheese, powdered sugar, and vanilla extract.
How To Make Soft Sourdough Cinnamon Rolls
- Mix together the milk, butter, egg, starter, and sugar in the large bowl of a stand mixer fitted with a paddle attachment. Then add the bread flour and salt, and continue mixing until loose dough forms.
- Add the remaining flour and swap out the paddle attachment for the dough hook. Knead the dough until it becomes elastic and tacky to the touch but not sticky.
- Form the dough into a ball, place it into a lightly greased bowl, and cover it with plastic wrap. Set the bowl of covered dough in a warm location to allow it to rise until it’s doubled in size. I highly recommend using a proofing bucket for this! (affiliate link)
- Roll out the dough onto a lightly floured work surface into a large rectangle using a rolling pin. Then mix together the ingredients for the filling in a small bowl and sprinkle it evenly over the dough.
- Roll the dough as tightly as possible to form a log starting from the short end. Cut the log of dough into equal pieces using a sharp knife or unflavored dental floss.
- Place the cinnamon rolls into a lightly greased springform pan and cover it with cling wrap. Allow the rolls to rise.
- Bake the Sourdough Discard Cinnamon Rolls in the preheated oven. Then, place them on a wire rack to allow them to slightly cool.
- Prepare the icing by adding the cream cheese into the bowl of a stand mixer and mixing until it becomes light and fluffy. Then add in the powdered sugar and vanilla, mixing again until just combined.
- Spread the cream cheese icing over the warm cinnamon rolls and enjoy!
Sourdough Cinnamon Roll Questions
How To Store Sourdough Cinnamon Rolls
These Cinnamon Buns will last up to 3 days when stored in an airtight container in the refrigerator. Remove them an hour or two before serving.
How Do I Reheat These Fluffy Sourdough Cinnamon Rolls?
Absolutely, they’re best enjoyed warm! When I warm mine up I put a slice of butter on top and pop it in the microwave for about 15 to 20 seconds.
If you want to reheat more than one cinnamon roll I’d recommend heating them up in the oven. To do so, preheat the oven to 350 degrees F, add a slice of butter to each roll, cover with aluminum foil, and then heat them up!
Can I Bake These Cinnamon Rolls The Next Day?
Of course, I love doing all the recipe work the night before so all I have to do is pop them in the oven the next morning! To make overnight sourdough cinnamon rolls just place the rolls into the fridge after they’ve risen then the next morning bring them up to room temperature before baking.
Do I Have To Use A Springform Pan Or Can I Just Use A Round Pan?
Using a 9-inch round baking pan would work just fine. I personally like using the springform pan so that I can just pop the sides off and serve the rolls easier!
Sliding these delicious Sourdough Cinnamon Buns into your Saturday morning breakfast rotation will please the entire family! Here are more sweet breakfast options that you may love as much as these Cinnamon Rolls!
- Cinnamon Roll Casserole – An easy-to-make breakfast that’s made with packaged cinnamon rolls, heavy cream, maple syrup, and more!
- Air Fryer Monkey Bread – Uses canned biscuits and 4 other ingredients to create a lightly crisped sweet treat that’s ready to enjoy in only 15 minutes!
- Best Pecan Sticky Buns – A classic, cozy, gooey breakfast treat that requires only 30 minutes of prep time!
- Blackberry Brown Sugar Coffee Cake – Sweet breakfast cake that has a layer of fresh blackberries!
- Apple Fritter Monkey Bread – Pull-apart bread made out of refrigerated cinnamon roll dough and freshly chopped apples that have been drenched in a sweet, sticky sauce!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Sourdough Cinnamon Rolls
Ingredients
Dough
- ⅔ cup buttermilk
- ½ cup active sourdough starter
- ¼ cup salted butter softened
- 1 large egg
- 3 Tablespoons granulated sugar
- 2¾-3 cups bread flour
- ½ teaspoon salt
Filling
- 2 Tablespoons butter softened
- 1 tablespoon + 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
Icing
- 4 ounces cream cheese room temperature
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Combine the buttermilk, sourdough starter, butter, egg, and sugar in a stand mixer equipped with a paddle attachment. Mix until well combined.⅔ cup buttermilk, ¼ cup salted butter, 1 large egg, ½ cup active sourdough starter, 3 Tablespoons granulated sugar
- Add 2 cups bread flour and salt. Mix until a lose dough forms. Add remaining flour and replace the paddle attachment with the dough hook.2¾-3 cups bread flour, ½ teaspoon salt
- Knead the dough until you get an elastic dough that is tacky to the touch but not sticky (it took me about 5 to 6 minutes but each mixer will be different). You should be able to remove a piece of dough and stretch it slightly and see light through without it tearing. (windowpane test)
- Once your dough is ready, form the dough into a ball and place into a large, lightly greased, bowl. Cover with cling wrap and set in a warm place and allow to rise for 4 hours or until doubles in size.
- Once the dough has risen, roll it out on a lightly floured surface into a large rectangle (about 15×20-inches).
- Combine all ingredients for the filling in a medium bowl and use a fork to combine. Use your hands to sprinkle the filling evenly over the dough.2 Tablespoons butter, 1 tablespoon + 1 teaspoon ground cinnamon, ¼ cup granulated sugar, ¼ cup brown sugar
- Starting from the short end, roll the dough as tightly as you can to form a log.
- Use a sharp serrated knife (or you can use unflavored dental floss) to cut the log into 8 equal pieces. (I cut the log in half, then cut each of those sections in half, and then again to get as even as possible.)
- Slightly grease a 9-inch springform pan and cover the bottom with parchment paper for easy clean up and removal.
- Place the cinnamon rolls in the pan and cover with cling wrap and allow them to rise for 1½-2 hours.
- After your cinnamon rolls rise, you can choose to place them covered in the fridge to bake the next day or bake immediately. If you choose to bake the next day, place the cinnamon rolls in the refrigerator overnight and bring up to room temperature before baking.
- Preheat your oven to 350°F and bake the cinnamon rolls for 20 to 23 minutes checking occasionally to make sure they do not get too brown on top.
- Remove from the oven and cool slightly on a wire rack while you prepare the icing.
- Add the cream cheese into the bowl of a stand mixer or use a hand mixer and mix on high speed for 2 to 3 minutes until light and fluffy.4 ounces cream cheese
- Add the powdered sugar and vanilla and mix until just combined.½ cup powdered sugar, ½ teaspoon vanilla extract
- Spread over warm cinnamon rolls and serve!
Notes
- How To Store: These Cinnamon Buns will last up to 3 days when stored in an airtight container in the refrigerator. Remove them an hour or two before serving.
- How Do I Reheat These Sourdough Cinnamon Rolls? Absolutely, they’re best enjoyed warm! When I warm mine up I put a slice of butter on top and pop it in the microwave for about 15 to 20 seconds. If you want to reheat more than one cinnamon roll I’d recommend heating them up in the oven. To do so, preheat the oven to 350 degrees F, add a slice of butter to each roll, cover with aluminum foil, and then heat them up!
- Can I Bake These Cinnamon Rolls The Next Day? Of course, I love doing all the recipe work the night before so all I have to do is pop them in the oven the next morning! Just place the rolls into the fridge after they’ve risen then the next morning bring them up to room temperature before baking.
- Do I Have To Use A Springform Pan Or Can I Just Use A Round Pan? Using a 9-inch round baking pan would work just fine. I personally like using the springform pan so that I can just pop the sides off and serve the rolls easier!
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Karen Cochenour says
i would like to know what you mean by active starter? Does that mean at peak bubbly or can it be just a bubbly stage?
Rebecca Hubbell says
Active starter is before peak; once it hits peak, it becomes discard. So, just bubbly is fine!