This Sourdough Cinnamon Roll Recipe can be made at home with your sourdough starter.
I’m really been enjoying my sourdough starter. I’ve found that sourdough makes the fluffiest, smoothest dough that creates a soft yet chewy texture in some of my favorite baked goods. I saw a friend pinned this recipe for Sourdough Cinnamon Rolls. I made a few alterations, and thought the recipe was worth sharing with my readers. I added a copy-cat Cinnabon frosting to thoroughly enjoy the decadence of this delicious Sourdough Cinnamon Roll treat. Let me know if you make them!
This recipe makes 9 Sourdough Cinnamon Rolls
Ingredients for Sourdough Cinnamon Roll Recipe:
Dough:
- 1 cup sourdough starter (fed)
- 1/2 cup whole milk
- 1 3/4 cup unbleached flour + extra for dusting your surface
- 1 t vanilla extract
- 2 T sugar
- 1/4 t salt
- 1 T butter, softened
Filling:
- 1/3 cup brown sugar
- 2 T melted butter
- 1 1/2 tsp cinnamon
Frosting:
- 2 oz softened butter
- 2 oz cream cheese
- a cup of powdered sugar
- 1/4 t lemon oil (or 1/2 t lemon zest)
- 1/2 t vanilla extract
Directions for Sourdough Cinnamon Roll Recipe:
Begin by combining the dough ingredients. I highly recommend a stand mixer with a dough hook attached, but if you don’t have one, you can make this dough in a bowl by hand. Knead the dough for about 5 minutes. The dough should be slightly sticky and pliable. If it’s too tacky, you can add more flour while kneading. The dough should be very smooth. After kneading the dough, put the dough in a greased bowl and place a warm moist towel over the bowl. Set the bowl in a warm place {I put it in either the oven with the light on or the microwave} and allow to rise for about 3-5 hours. The longer you let it rise, the more sour the flavor will be.
After the first rise, bring the dough to the floured surface and use a rolling pin to flatten it into a rectangular shape. As you can see, this is not an exact science – try your best! For the filling, combine the brown sugar and cinnamon in a small bowl. Use a pastry brush to spread melted butter on the flattened dough. Sprinkle filling mixture over butter and make sure it’s spread evenly.
Roll up the dough firmly lengthwise, but don’t wrap it too tightly. You don’t want the dough to break. Use a sharp knife to cut the rolled up dough log into nine individual cinnamon rolls. I began by cutting it into thirds, then cut the thirds into three pieces. Grease an 8″ x 8″ pan with butter and place the cinnamon rolls into the pan. Let the dough rise a second time for about 2 hours. The dough will expand at this time and the rolls will push together.
Pre-heat the oven to 350° F. Bake for about 25 minutes or until the tops have slightly browned. You can brush the tops with additional butter to help them brown more.
All the sourdough cinnamon roll pan to cool before cutting them. Meanwhile, make the frosting! Combine butter, cream cheese, powdered sugar, lemon oil, and vanilla extract in a mixer fitted with a paddle or whisk. Let it go for a long time – like 5 minutes – to get a fluffy frosting. If doing this by hand, make sure your butter and cream cheese are very soft so you can whisk them easily. To frost this Sourdough Cinnamon Roll recipe, I added the frosting to a zipper bag, cut the corner, and drizzled the frosting over the top.
Have you tried this Sourdough Cinnamon Roll Recipe? If so, leave a comment below!
Pin this Sourdough Cinnamon Roll Recipe
{This recipe was originally published on August 20th, 2013}
Look amazing. Some pictures of sourdough don’t seem to brown, yours look great. Going to try them soon!
Kelly – Please let me know if you do try them. If you want them to really brown, I’d probably brush a little extra melted butter on top once they have risen in the pan (prior to baking). Let me know what you think of this recipe!
Best cinnamon rolls I have ever made/eaten
Wonderful, Veronica! I’m so glad you enjoyed them 🙂 Thanks for sharing the feedback.
Hi! Just wanted to pass on that I made these today and had excellent results. My sourdough starter was not fed and it still did okay. We left them unfrosted because we like it not-to-sweet. I chose to try this recipe because it didn’t call for additional yeast. I don’t understand why so many sourdough recipes do, since a lot of people baking with sourdough are doing so because they don’t have to buy yeast.
I agree! Almost all of the other sourdough recipes I make include store-bought yeast as well. I’m glad you enjoyed these cinnamon rolls!
I worked these up yesterday… They turned out FABULOUS!!! Husband and kids raved! 🙂 Thanks!
You are very welcome!! 🙂 Such a delicious treat!
Mine turned out really well; but as I expected 1 3/4 cup flour wasn’t near enough. I ended up using almost 3 cups. It’s been very rainy here, so I suppose my flour wasn’t as dry as yours was. They did turn out quite fabulous and I’ll be taking them to work tomorrow morning. I’m preparing my bow and acceptance speech tonight. 🙂
I had the same problem. With just 1-3/4 cups flour, I had more of a batter than a dough. At 2-1/2 cups flour, it was still very soft but could be rolled with great care and LOTS of flour for dusting. In the end the rolls were tasty, but it was a struggle to get there.
Well, as I predicted my coworkers RAVED about these. I have been crowned the queen of the cinnamon roll.
That’s AWESOME! I haven’t made these in a while so CLEARLY I need to make them again. I feel inspired! 🙂
Made these last night, they were SO delicious! I will definitely be making them again!
And one little tip, use floss to cut the rolls! Slide it underneath the roll, lift floss ends up and pull in opposite directions. Works like a dream!
Thanks, Amy – that is such a smart idea!!
These look great. Do you think I could leave them to rise longer than the mentioned times, for both the rising steps? I was thinking all day or half day for the first rise and then overnight for the second once they are in the pan. Finding the time when I am home for the exact rise time always seems difficult.
Hey, Kelli! With sourdough, the longer you let it rise, the tangier the taste. It would definitely make nice, fluffy cinnamon rolls. You will just get a bit more of the sour flavor (which of course you can balance out with a little extra frosting and cinnamon).
Could these be made, let rise, and then freeze to bake at a later time?
We love this recipe! Thank you for your generosity in sharing it! Quick question. I am bringing these to my college son and was wondering if I can refrigerate buns overnight (with the filling) after the first rise? That way I could bake them straight away when I wake up and they will be fresh when we arrive. Have you tried this? Thank you so much! Megan
I have not tried this before, so I’m really not sure – Did you try it? Did it work? Thanks!
is there a way to print the recipe without the pics?
I should make that a possibility. I do not have it set up like that now. Thanks for the suggestion!
I have been looking for a good recipe for the sour dough cinnamon rolls. I have made these several times now and everyone loves them! The first time I made them I overcooked them just a little. My oven cooks a little hotter than most so it doesn’t take long to cook them. Thank you for taking the time to share your recipes!
I’m so glad you enjoyed them!!
Thank you for sharing this recipe!!!! I put mine in the fridge to sit overnight after the first rise. In the morning, I pulled them out and put in the oven with the light on for 2 hours and they rose beautifully! Thanks again for posting the recipe!!!
That totally made me smile, Jeni! I’m so glad you enjoyed this recipe.
I have to join in with the ‘Thank you”s!! I am fairly new to the whole sourdough experience and was desperate to find ‘the’ cinnamon bun recipe. I have tried a couple of others with no luck whatsoever. Thought I would try one more time and found your recipe this morning. Threw together a batch and they came out of the oven about half an hour ago. OMG! These are sooo good! My husband even said they rival my biscuit recipe (and that is going some!). I didn’t have the ingredients for the icing or the pecans but they came out fantastic anyway. You have made my day! 🙂
I’m so glad you liked this recipe – Thanks for sharing your feedback!
Best Cinnamon Rolls I ever made!
Thanks for the recipe Huppie Mama!
Yay, that’s awesome, Mike! Glad they turned out well.
I really enjoyed these! Have made them lots!
question about my starter dough, since I’m new at this. I have not fed my starter dough until I take out the cup needed for my recipes. Am I suppose to feed my starter dough first , then take out amount needed for my recipe? Am about to try the recipe, so hope you are near your computer. Thanks again, I’ll let you know how my batch turns out.
Hi! The starter should be fed and active. Search google for an image. It should look bubbly and airy. Hope that helps!! Good luck
Hello there! After being suggested by my friend, and reading all the raves, I’ve decided to try out your recipe. *wink*
But Im very new to baking with a sourdough starter so i need your help with the ingredients :
About butter and milk, im used to baking with instant yeast where everything should be warm or a bit higher than room temperature. So if im baking with sourdough, should the same rules apply or is it ok to use a cold fresh milk and a soft room temp butter?
I generally use warm (or at least room temperature ingredients). Thanks for the question – Sorry I just saw it now!
Absolutely amazing!!! I Make these at least once a month 🙂 So good. Everyone raves about them. Thank you for a great recipe!
You are so welcome! I’m glad you enjoy them.
I made a pumpkin version of these cinnamon rolls recently using my Alaskan sourdough starter and they were FANTASTIC!!! I just published the recipe today on my own blog and linked back here – thanks for a great base recipe to work from!
That’s a great idea – to add additional flavors. Yum!
Mine are proofing away as we speak!
Hi sister
I wanted to thank you for this recipe.
I love using sour dough starter for all my baking needs instead of Lab Created store bought yeast….but i dont always like that sour dough bite ! I like All Different types of breads and this one peaked my interest.
I especially liked the added vanilla and I found that if you add just 1 tsp of baking soda to the dough while kneading… It calms down that sour bite.
Looking forward to these yummy rolls and thank you for posting.
Renee
Ava,MO
Thank you so much for your feedback! I may have to try that baking soda trick.
I made these Friday for Saturday’s breakfast treat and they were Wonderful ! The 1/2 tsp of baking soda took out that bite from the sour dough and the vanilla in the dough was delightful ! The whole batch smelled Awesome even during the rise. ! This is a keeper ! Thanks so much !
I made these tonight with my relatively new sourdough starter and they looked and tasted awesome. The cream cheese icing was delicious. Thanks for the great recipe.
You are so welcome! I’m glad you liked them!
These are Excellent. And, easier than Alton B,s overnight bunns. I love the sour bite so I use all the baking soda and orange extract instead of vanilla. Trade off the icing for a warm bunn & a Grand Marnier on the rocks. Heavenly good!!
Love this recipe. 3rd time making them. No frosting needed. I have doubled the recipe using a 9×12″ pan. Great way to use my starter. Thanks!
not good!!!!i followed this recipe to the T and turned out reallt doughy.
I made these.and they turned out delish! ?
Delicious! I put mine in the fridge over night after firming into rolls. I hit up early the next morning to set them out and let them rise for a couple hours. They came out beautifully!
I was super excited to try these but infortunately they didnt turn out. They didn’t rise at all, first or second rise. I wouldnt say im a super experiensed baker, but i have made things here and there since I was a child but I am new to the whole sourdough thing but so far have had success. I’m really sad these didn’t turn out becaise theu were for mu husband’s birthday.
I made these this weekend. Let the dough rise on Saturday, then overnight in the fridge where it rose a little more. Brought the dough to room temp Sunday morning before rolling out and forming the rolls. They then rose again in the pan for 1 1/2 hours. I used a regular lemon glaze, no cream cheese. These were amazing! I will definitely make again and again!
Help me get this right ?
Mine did not rise much. There was no yummy fluff. Where did I go wrong?♀️
These were so DELICIOUS! Way better than regular cinnamon rolls. Will make these rolls again so fluffy and soft the flavor was AMAZING! Thanks for sharing the recipe.
What a great recipe! I’m still a sourdough learner. This was so straight forward to make, smells lush tastes fab! I was about to give up my sourdough experience, when, this morning my starter had over flowed the jar, so I just had to use it. It was well worth it. Thank you for sharing ?x
I followed the recipe to the letter the first couple of times and they were delicious! Then I got a little creative and no offense, but for our family I did the following. I upped the flour to 2 cups, and the sugar to 1/2 cup. I used MORE sourdough starter. I also used more filling (just more brown sugar, butter and cinnamon to accommodate the slightly larger dough). And finally, we had to expand to an 8×12 pan because once you put the 9 rolls in there, they rose up even bigger and better than the original. I feel like the a-hole suggesting changes, but honestly, I didn’t think the original recipe could have been better and the ALL THIS happened. Oh are they delicious! Thank you so much.
Could I make them in the evening, stick them in the fridge, and bake them the next morning?