Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls – Tangy, Fluffy, Homemade Recipe

ByBella Skye
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Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are a luxurious take on a beloved classic, combining the comforting sweetness of traditional cinnamon rolls with the nuanced tang and depth of flavor that only a sourdough starter can provide. The natural fermentation process develops a subtle, tangy note in the dough, balancing perfectly with the buttery, cinnamon-sugar filling. This results in rolls that are tender, fluffy, and irresistibly aromatic, making them a show-stopping centerpiece for breakfast, brunch, or even dessert. Unlike standard yeast rolls, sourdough rolls have a slightly complex flavor profile and an airy, yet resilient texture that keeps them soft while still offering that satisfying bite.

More Hearty Desserts

What makes these rolls truly special is their versatility and the hands-on experience of sourdough baking. Using a dough starter or even a sourdough starter discard recipe, home bakers can create a batch of rolls that feels artisanal and intentional, elevating any morning meal. The golden, tender spirals of dough, sweetly spiced and glazed to perfection, showcase both the craft of baking and the flavors of homemade sourdough bread. With their irresistible aroma and visually appealing swirls, sourdough cinnamon rolls are more than just a treat they’re a way to celebrate the art of fermentation and the joy of baking from scratch.

Why You’ll Love This Recipe

This sourdough cinnamon rolls recipe is beloved for multiple reasons:

  • Natural flavor development: The fermentation process brings subtle tanginess that balances the sweetness of the cinnamon-sugar filling.
  • Tender, soft texture: Slow fermentation produces rolls that are light and airy, yet substantial enough to enjoy without falling apart.
  • Versatility: Works as a traditional breakfast, a brunch centerpiece, or a dessert. It’s perfect for using a sourdough starter discard recipe.
  • Homemade freshness: You control ingredients and quality, ensuring superior flavor compared to store-bought versions.
  • Creative baking opportunity: This recipe is ideal for learning sourdough baking techniques and experimenting with flavor variations.

Whether you are a seasoned baker or new to sourdough, mastering these rolls provides a rewarding, flavorful, and visually stunning result that impresses family and guests.

Sourdough Cinnamon Rolls

Preparation and Cooking Time

  • Prep Time: 30 minutes active, 8-12 hours including proofing
  • Cook Time: 25-30 minutes
  • Total Time: 9-12 hours including overnight fermentation
  • Servings: 12 rolls

This recipe benefits from a slow, overnight rise for enhanced flavor and texture, although a shorter fermentation can also produce excellent results.

Ingredients

Dough

  • 1 cup active sourdough starter (100% hydration)
  • 1/2 cup whole milk, lukewarm
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3 cups all-purpose flour
  • 1/2 tsp salt

Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tbsp ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 1/2 tsp vanilla extract

Substitution Notes:

  • Milk: Dairy-free milk can be used.
  • Butter: Vegan butter works for dairy-free rolls.
  • Sugar: Coconut sugar can replace brown sugar for a different flavor.
  • Sourdough starter: Use active homemade sourdough bread starter or discard for a resourceful version.
Sourdough Cinnamon Rolls

Step-by-Step Instructions

Cinnamon rolls vector

Step 1: Prepare the Dough

In a large mixing bowl, combine sourdough starter, lukewarm milk, melted butter, sugar, and egg. Mix until well combined. Add the flour and salt gradually, stirring until a sticky dough forms. Knead for 8-10 minutes until smooth and elastic. Proper kneading ensures gluten development for soft, airy rolls.

Cinnamon rolls vector

Step 2: First Rise

Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 4-6 hours or overnight in the fridge. This slow fermentation allows flavor development and contributes to the characteristic tang of Pan de Masa Madre.

Cinnamon rolls vector

Step 3: Prepare the Filling

While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth. Set aside.

Cinnamon rolls vector

Step 4: Shape the Rolls

On a floured surface, roll the dough into a rectangle about 12×18 inches. Spread the cinnamon-sugar filling evenly over the surface. Roll the dough tightly from one long edge, creating a log. Slice the log into 12 even rolls using a sharp knife or dental floss.

Cinnamon rolls vector

Step 5: Second Rise

Arrange the rolls in a greased 9×13-inch pan. Cover with a clean kitchen towel and let rise for 1-2 hours at room temperature until puffy. This second rise enhances fluffiness and final texture.

Cinnamon rolls vector

Step 6: Bake the Rolls

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through. Remove from the oven and let cool slightly before glazing.

Cinnamon rolls vector

Step 7: Prepare the Glaze

Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the warm rolls to enhance flavor and presentation.

How to Serve

Serve sourdough cinnamon rolls warm for best texture and flavor. They pair beautifully with:

  • Freshly brewed coffee or chai tea
  • A side of fresh fruit or berries
  • Cream cheese frosting for extra indulgence
  • Powdered sugar dusting for presentation

Arrange on a platter with a drizzle of glaze, and optionally sprinkle with chopped nuts or a pinch of cinnamon for visual appeal.

Additional Tips

  • Ensure your sourdough starter is active and bubbly for optimal rise.
  • Use room temperature ingredients to avoid shocking the yeast.
  • Don’t overfill with cinnamon-sugar mixture to prevent spillage during baking.
  • Rotate the pan halfway through baking for even browning.
  • For a fluffier roll, allow a long, slow fermentation overnight.

Recipe Variations

  • Maple Pecan Sourdough Cinnamon Rolls
    Add chopped pecans to the cinnamon-sugar filling and drizzle with a maple glaze. The nutty crunch complements the tangy sourdough, creating a richer, more indulgent breakfast treat.
  • Chocolate Sourdough Cinnamon Rolls
    Incorporate mini chocolate chips into the filling and top with a chocolate ganache. This variation turns your rolls into a dessert-like treat while keeping the signature tang from the sourdough starter.
  • Orange-Glazed Sourdough Cinnamon Rolls
    Add freshly grated orange zest to the filling and prepare a glaze with orange juice and powdered sugar. The citrusy brightness pairs beautifully with the richness of the cinnamon and butter, giving a refreshing twist.
  • Overnight Sourdough Cinnamon Rolls
    Shape the rolls and let them rise overnight in the refrigerator. Bake fresh in the morning for a hands-off approach that develops deeper flavor and extra tenderness in the dough.
  • Cream Cheese Filled Sourdough Cinnamon Rolls
    Pipe a mixture of cream cheese, sugar, and vanilla into the center before rolling. This adds a creamy, slightly tangy filling that enhances the flavor and texture of the rolls.
  • Caramel Apple Sourdough Cinnamon Rolls
    Add finely diced apples and a sprinkle of brown sugar to the filling, then drizzle baked rolls with warm caramel sauce. This seasonal variation is perfect for fall breakfasts or brunch gatherings.
  • Nutella Sourdough Cinnamon Rolls
    Spread Nutella over the rolled-out dough before adding the cinnamon-sugar mixture. The chocolate-hazelnut flavor pairs beautifully with the tangy sourdough, creating a decadent morning treat.
  • Almond Sourdough Cinnamon Rolls
    Add sliced almonds to the filling and drizzle with an almond-flavored glaze. The nutty, aromatic addition enhances the richness of the rolls and adds a delightful crunch.
Sourdough Cinnamon Rolls

Freezing and Storage

  • Refrigerate: Store baked rolls in an airtight container for up to 3 days.
  • Freeze: Wrap individually or as a pan in plastic wrap and freeze for up to 2 months.
  • Reheat: Thaw in the fridge or at room temperature, then warm in the oven at 300°F (150°C) for 10-15 minutes.
  • Make-Ahead Tip: Assemble rolls and refrigerate overnight; bake fresh for breakfast or brunch.

Nutritional Information (Approximate per roll)

  • Calories: 300 kcal
  • Protein: 5g
  • Carbohydrates: 45g
  • Fat: 12g
  • Saturated Fat: 6g
  • Fiber: 1.5g
  • Sugar: 18g
  • Sodium: 200mg

Final Words

Baking sourdough cinnamon rolls at home allows you to enjoy a tangy, tender, and flavorful treat that’s superior to anything store-bought. The natural fermentation of the sourdough starter adds depth, complexity, and a subtle tang that enhances the sweetness of cinnamon and sugar. Preparing these rolls teaches essential sourdough baking techniques, from managing a starter to shaping and proofing, giving home cooks confidence and skill in the kitchen.

These rolls are perfect for breakfast, brunch, or even a special dessert. The aroma of freshly baked sourdough cinnamon rolls fills the kitchen with warmth, making them a comforting centerpiece for family gatherings or a cozy weekend morning. Using your sourdough starter discard or an active starter ensures that every bite is flavorful, tender, and perfectly risen.

Once you master this recipe, it becomes a go-to for holidays, weekend breakfasts, or any occasion that calls for a show-stopping pastry. With endless variations, from chocolate-filled to maple-pecan or cream cheese centers, you can customize your rolls to suit any taste or occasion. Homemade sourdough cinnamon rolls are a rewarding, indulgent, and versatile treat that showcases the beauty of homemade sourdough bread and the art of sweet baking.

FAQ’s

Yes, you can use active or discard starter. Using discard helps reduce waste while still achieving a flavorful dough.

Refrigeration is optional but recommended for flavor development and easier shaping.

Yes, assemble and refrigerate overnight, then bake fresh in the morning.

Leave space between rolls in the pan or use parchment paper to prevent sticking.

Yes, use a gluten-free sourdough flour blend, though texture may differ slightly.

Keep in an airtight container at room temperature for up to 2 days or refrigerate/freeze for longer storage.

Sourdough Cinnamon Rolls - Tangy, Fluffy, Homemade Recipe
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Sourdough Cinnamon Rolls – Tangy, Fluffy, Homemade Recipe

Recipe by Bella SkyeCourse: Desserts
Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • Dough

  • 1 cup active sourdough starter (100% hydration)

  • 1/2 cup whole milk, lukewarm

  • 1/4 cup granulated sugar

  • 1/4 cup unsalted butter, melted

  • 1 large egg

  • 3 cups all-purpose flour

  • 1/2 tsp salt

  • Filling

  • 1/2 cup unsalted butter, softened

  • 1 cup brown sugar, packed

  • 2 tbsp ground cinnamon

  • Glaze

  • 1 cup powdered sugar

  • 2-3 tbsp milk or cream

  • 1/2 tsp vanilla extract

Directions

  • In a large mixing bowl, combine sourdough starter, lukewarm milk, melted butter, sugar, and egg. Mix until well combined. Add the flour and salt gradually, stirring until a sticky dough forms. Knead for 8-10 minutes until smooth and elastic. Proper kneading ensures gluten development for soft, airy rolls.
  • Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 4-6 hours or overnight in the fridge. This slow fermentation allows flavor development and contributes to the characteristic tang of Pan de Masa Madre.
  • While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth. Set aside.
  • On a floured surface, roll the dough into a rectangle about 12×18 inches. Spread the cinnamon-sugar filling evenly over the surface. Roll the dough tightly from one long edge, creating a log. Slice the log into 12 even rolls using a sharp knife or dental floss.
  • Arrange the rolls in a greased 9×13-inch pan. Cover with a clean kitchen towel and let rise for 1-2 hours at room temperature until puffy. This second rise enhances fluffiness and final texture.
  • Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through. Remove from the oven and let cool slightly before glazing.
  • Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the warm rolls to enhance flavor and presentation.

Notes

  • Ensure your sourdough starter is active and bubbly for optimal rise.
  • Use room temperature ingredients to avoid shocking the yeast.
  • Don’t overfill with cinnamon-sugar mixture to prevent spillage during baking.
  • Rotate the pan halfway through baking for even browning.
  • For a fluffier roll, allow a long, slow fermentation overnight.

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