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The Best Sourdough Cinnamon Rolls

These soft and fluffy sourdough cinnamon rolls are naturally leavened and filled with a rich cinnamon sugar swirl. Finished with a smooth cream cheese glaze, they are the perfect sweet breakfast or weekend treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Overnight Rise 10 minutes
Total Time 12 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup active sourdough starter fed and bubbly
  • 3/4 cup milk warm
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup butter melted
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
Cinnamon Filling
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup butter softened
Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Rolling Pin
  • 9x13 Baking Dish

Method
 

  1. In a large bowl, mix the sourdough starter, warm milk, egg, sugar, and melted butter until combined.
  2. Add flour and salt. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover, and let it rise overnight (8–10 hours) at room temperature.
  4. Roll the dough into a large rectangle. Spread softened butter over the surface.
  5. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
  6. Roll the dough tightly into a log and slice into 12 rolls. Place them in a greased baking dish.
  7. Cover and let the rolls rise for 1–2 hours until puffy.
  8. Bake at 350°F (175°C) for 22–25 minutes until golden brown.
  9. Whisk cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls before serving.

Notes

For extra soft rolls, pour 1/4 cup warm cream over the rolls just before baking. This keeps them moist and gooey.