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Soft, warm Sourdough Cinnamon Rolls with a creamy glaze, freshly baked and ready to be enjoyed.

Sourdough Cinnamon Rolls

These soft, overnight sourdough cinnamon rolls are perfect for breakfast, brunch, or a special treat!
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Prep Time 15 minutes
Cook Time 30 minutes
Second Rise 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 Rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Dough
  • 160 g ⅔ cup whole or 2% milk or use plant-based milk for dairy-free option
  • 28 g 2 tablespoon unsalted butter melted use more for a richer dough
  • 1 large egg room temperature
  • 100 g ½ cup bubbly active sourdough starter ensure starter is bubbly and active
  • 24 g 2 tablespoon granulated sugar for sweetness
  • 300 g 2½ cups all-purpose flour King Arthur or similar high-quality flour recommended
  • 5 g 1 teaspoon fine sea salt adjust based on preference
  • cooking spray or oil for coating bowl
Cinnamon-Sugar Filling
  • 28 g 2 tablespoon unsalted butter softened
  • 100 g ½ cup granulated sugar regular or brown sugar for a richer taste
  • 3 teaspoon ground cinnamon adjust to taste
  • 1 tablespoon all-purpose flour to thicken the filling
Glaze
  • 2 tablespoon unsalted butter softened
  • ⅓ cup whipped cream cheese room temperature
  • ¼–½ cup powdered sugar sifted adjust to desired sweetness
  • 1–2 tablespoon milk add more for a thinner glaze

Method
 

  1. Combine melted butter and milk in a small bowl. Allow to cool slightly before using.
  2. Add egg, sourdough starter, and sugar to the stand mixer bowl. Mix to combine. With the mixer running, slowly pour in the cooled milk mixture. Add flour and salt. Continue mixing until rough dough forms, about 1 minute. Scrape down the bowl. Cover and let rest for 30 minutes.
  3. Switch to the dough hook and knead on medium-low speed for 6-8 minutes. The dough should feel soft and pull away from the sides. If too sticky, add a small amount of flour.
  4. Transfer dough to a butter-coated bowl. Cover with plastic wrap and let rise overnight until doubled in size, about 8-12 hours at 67-68°F.
  5. Stretch and fold the dough by pulling portions upward and folding them toward the center. Rotate the bowl a quarter turn and repeat. This helps aerate the dough.
  6. Line a 9-inch springform pan with parchment paper. Lightly oil and flour a countertop. Gently press the dough into a rough rectangle, resting for 10 minutes before rolling.
  7. Dust dough and rolling pin with flour. Roll dough into a 16x12-inch rectangle. If dough resists, let rest for 5-10 minutes and retry.
  8. For softened butter variation, mix softened butter, sugar, cinnamon, and flour in a small bowl. Spread onto dough with an offset spatula, leaving a ½-inch border. If using melted butter, brush the dough with the melted butter, then sprinkle with sugar, cinnamon, and flour mixture.
  9. Roll the dough tightly from the long edge, pressing gently to ensure the swirls stay intact. Cut the log into 2-inch sections using an oiled knife or bench scraper.
  10. Place rolls into the prepared springform pan. Let rest for 1-2 hours or until dough puffs up. Alternatively, follow make-ahead instructions.
  11. Preheat oven to 350°F. Bake rolls on the center rack for 35-40 minutes, checking at 30 minutes. Tops should turn light golden brown.
  12. Cool rolls in the pan for 15 minutes. Remove rolls using parchment paper and transfer to a wire rack. While cooling, prepare the glaze. Beat butter, cream cheese, and powdered sugar until smooth, adding milk to adjust consistency.
  13. Top rolls with glaze or dust with powdered sugar. Best served warm on the same day of baking.

Nutrition

Serving: 1RollCalories: 310kcalCarbohydrates: 50gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 170mgPotassium: 115mgFiber: 2gSugar: 22gVitamin A: 8IUCalcium: 4mgIron: 8mg

Notes

These cinnamon rolls are best enjoyed freshly baked with a drizzle of creamy glaze for a decadent breakfast treat!

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