The Ultimate Sourdough Cinnamon Rolls: Soft, Tangy, and Irresistible

The Ultimate Sourdough Cinnamon Rolls: Soft, Tangy, and Irresistible

There’s something magical about the combination of sourdough and cinnamon rolls. The slight tang from natural fermentation balances the sweet, buttery filling, creating a depth of flavor that commercial yeast just can’t match. Whether you’re a seasoned sourdough baker or just starting out, these sourdough cinnamon rolls are worth every bit of time and effort.

Why Use Sourdough for Cinnamon Rolls?

Sourdough isn’t just for bread! Using a sourdough starter in cinnamon rolls brings:

• Incredible Flavor – A gentle tang enhances the richness of the dough.

• Soft, Fluffy Texture – Long fermentation improves gluten structure, making the rolls tender.

• Better Digestibility – The fermentation process helps break down gluten and phytic acid, making these rolls easier on your stomach.

The Process: A Labor of Love

Unlike traditional cinnamon rolls, sourdough versions require patience—but the reward is absolutely worth it! Here’s an overview of the process

Ingredients

For the Dough:

 • 100g (½ cup) active sourdough starter (fed and bubbly)

 • 200g (¾ cup + 2 tbsp) whole milk, lukewarm

 • 50g (¼ cup) granulated sugar

 • 1 large egg

 • 60g (4 tbsp) unsalted butter, softened

 • 5g (1 tsp) salt

 • 400g (3¼ cups) bread flour

For the Cinnamon Filling:

 • 100g (½ cup) brown sugar

 • 2 tbsp cinnamon

 • 60g (4 tbsp) unsalted butter, softened

For the Glaze:

 • 120g (1 cup) powdered sugar

 • 2 tbsp milk or cream

 • ½ tsp vanilla extract

Instructions

Mix the Dough (Morning)

• In a large bowl, mix sourdough starter, warm milk, sugar, and egg until combined

• Add flour, mix until a shaggy dough forms.

• Cover and let the dough rest for 30–45 minutes at room temperature

• Add softened butter and knead (by hand or stand mixer) for about 8–10 minutes until smooth and elastic.

First Rise (Bulk Fermentation - 3 to 4 Hours)

• Place the dough in a warm spot (75–80°F). If your kitchen is cooler, use the oven with the light on or a proofing box.

• The dough should double in size in about 3–4 hours.

Shape the Rolls

• Roll the dough into a 12x16-inch rectangle.

• Spread softened butter over the surface.

• Mix brown sugar and cinnamon, then sprinkle evenly over the dough.

• Roll the dough tightly from the long side and slice into 9–12 equal rolls.

• Alternatively you can cut into equal strips and roll individually (my preference)

• Place them in a buttered baking dish.

Final Proof (1.5 to 2 Hours)

• Cover and let the rolls rise in a warm spot (75–80°F) until puffy and touching each other (about 1.5–2 hours).

Bake (Afternoon/Evening)

• Preheat oven to 375°F (190°C).

• Bake for 22–25 minutes, until golden brown.

Glaze & Serve

• Mix powdered sugar, vanilla, and milk/cream until smooth. Drizzle over warm rolls.

• Optional Cream Cheese Frosting: Beat 4 oz softened cream cheese, 2 tbsp softened butter, ½ cup powdered sugar, and ½ tsp vanilla until creamy. Spread over rolls.

Total Time Breakdown:

 • Mixing & Resting: 45 minutes

 • Bulk Fermentation: 3–4 hours

 • Shaping & Second Rise: 1.5–2 hours

 • Baking: 22–25 minutes

 • Total: ~6–8 hours

If you are a visual learner check back for a step by step video tutorial!