Sourdough Cinnamon Rolls

Sourdough isn’t just for bread—imagine it in a delicious cinnamon roll form! Our sourdough cinnamon rolls recipe makes deliciously sweet cinnamon rolls with a cream cheese frosting. These are oh so much better than the cinnamon roll dough in a can, and the ingredients are completely natural too. Imagine how wonderful these would smell baking in the oven, and then how they’ll taste just a short while after frosting, while they’re still warm. Are you craving them yet?

Ingredients for Sourdough Cinnamon Rolls

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• Milk: Use somewhat warm milk for this recipe; the slight heat helps activate the yeast in the sourdough starter.
• Butter: Butter tenderizes the dough and helps form tender layers as the rolls bake. You’ll want to melt the butter ahead of time.
• Egg: The egg adds richness to the dough and helps bind everything together. It also helps make the rolls light and fluffy. You’ll want to start with a room-temperature egg for this recipe.
• Sourdough starter: Use a sourdough starter that’s fed and has had time to rise.
• Sugar: Sugar adds sweetness and helps the sourdough rise more.
• Bread flour or all-purpose flour: Either type of flour works well in this delish bread recipe.

Filling:

• Butter, sugar and ground cinnamon: This trio is delicious on cinnamon toast and even more scrumptious inside cinnamon roles. It’s like a secret formula for comfort food. The butter will be melted here too.

Frosting:

• Cream cheese, butter, confectioners’ sugar, whole milk and vanilla extract: These ingredients create a lovely cream-cheese frosting that tastes amazing on sourdough cinnamon rolls—and just about anything else!

Directions

Step 1: Make the dough

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In a small bowl, stir together the warm milk and melted butter. In the bowl of a stand mixer fitted with a paddle attachment, add the egg, sourdough starter and sugar, then mix to combine. Beating on low speed, pour in the milk-butter mixture. Add the flour and salt, and mix for one to two minutes or until a sticky dough forms. Scrape down the sides of the bowl and mix until just combined. Cover the bowl with a damp towel, and let it rest for 30 minutes.

Step 2: Knead the dough, let it rise

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Fit the stand mixer with a dough hook. Knead the dough on medium-low speed for seven to eight minutes or until the dough pulls away from the sides of the bowl. Transfer the dough to a greased bowl, and cover it with plastic wrap. Let the dough rise until it doubles in size, at least eight hours or overnight.

Step 3: Roll the dough

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Line a 9-inch round baking pan with parchment paper. Dust a cutting board with flour, then transfer the dough to the cutting board, and let it rest for 10 minutes. Dust the dough with flour, then use a rolling pin to roll the dough into a 16x10x1/2-inch rectangle.

Step 4: Make the filling, form the cinnamon rolls

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Preheat the oven to 350°F. In a small bowl, combine the cinnamon filling ingredients until the mixture is smooth. Spread the filling onto the cinnamon roll dough, leaving 1/2-inch of dough uncovered around the edges. Starting on the long end, roll the dough into a log shape, lightly pressing down as you roll. Cut the log into 2-inch sections. Place the rolls into the prepared pan, then cover the pan and let the dough rest until it has risen slightly, one to two hours.

Step 5: Bake the cinnamon rolls

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Bake the cinnamon rolls for 35 to 40 minutes or until their tops are lightly browned. Let them cool for 15 to 20 minutes while you make the frosting.

Step 6: Make the frosting

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Meanwhile, place the cream cheese in a large mixing bowl. Beat it on medium speed until it’s smooth. Add the butter, and beat until they’re combined, two to three minutes. Gradually mix in the confectioners’ sugar, milk, vanilla extract and salt until the mixture is smooth, one to two minutes. Spread the frosting on the cinnamon rolls, then serve them warm.

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Sourdough Cinnamon Roll Variations

• Go nuts: Add chopped pecans or walnuts or thinly sliced almonds atop the filling before rolling the dough into a log. Use a fairly small amount of nuts, as too many may affect the shape of the rolls. Sprinkle a little atop the icing for added effect.
• Add raisins: To make cinnamon raisin rolls, add a small amount of raisins or dried currants over the filling layer before rolling the dough up into a log. Though dried currants are technically raisins, aka dried grapes, they’re smaller and a little more tart than the average raisin variety.
• Caramel, please: Make a lovely homemade caramel frosting for the cinnamon rolls instead of the cream cheese version for a delicious variation.
• Just a dusting of sweetness: Instead of the frosting, sprinkle powdered sugar (also known as confectioners’ sugar) on top of the baked rolls.

How to Store Sourdough Cinnamon Rolls

When the rolls are cool, transfer them to an airtight container and store them on the counter. They’ll keep at room temperature for about three days, or up to five days in the refrigerator.

Can you freeze sourdough cinnamon rolls?

Sure! If they’re already iced, place them on a baking tray for an hour or two until the frosting is hard, then place them in zippered freezer bags. Doing it this way helps keep the frosting intact. Another option is to skip the frosting and freeze them that way. The rolls will keep in the freezer for about three months.

Sourdough Cinnamon Roll Tips

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How do I keep the dough from sticking to my hands?

If the dough sticks to your hands as you’re making this sourdough cinnamon roll recipe (especially as you roll the dough into a log), sprinkle a little flour on your hands and try again.

How do I keep the filling from oozing out?

The trick to not creating a mess as the rolls bake is twofold: Make sure to leave an empty 1/2-inch border around the dough as you sprinkle the cinnamon and sugar mixture on it, because it will leak out otherwise. Also try using butter at this phase that is soft rather than melted. If it’s already melted, it has a greater chance of leaking out of the rolls.

Why is the frosting melting all over?

If the frosting melts shortly after you frost the rolls, that means the rolls are still too warm. Give them a little more time to cool—it’ll be worth it!