The Best Sourdough Cinnamon Rolls: Soft, Fluffy, and Irresistible
These Sourdough Cinnamon Rolls are a delicious twist on the classic, featuring soft, fluffy dough with a tangy sourdough flavor. The dough is prepared with an active sourdough starter, milk, butter, and sugar, then rolled with a cinnamon-sugar filling. After proofing and baking, they’re topped with a creamy glaze for the perfect finishing touch. Ideal for breakfast or dessert, these rolls are easy to make with a little patience and result in an irresistible treat every time!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Sharp knife or dental floss
- 9x13-inch baking dish
- Plastic wrap or damp towel
- Dough scraper optional
- Cooling Rack optional
- Stand mixer or hand mixer optional
Ingredients
- 100 g Active Sourdough Starter ½ cup
- 240 ml Whole Milk 1 cup, warmed to room temperature
- 50 g Granulated Sugar ¼ cup
- 60 g Unsalted Butter ¼ cup, melted and cooled
- 1 large Egg at room temperature
- 450-500 g All-Purpose Flour 3 ½–4 cups
- 1 tsp Salt
Ingredients for the Cinnamon Sugar Filling
- 60 g Unsalted Butter ¼ cup, softened
- 100 g Brown Sugar ½ cup
- 2 tbsp Ground Cinnamon
Optional Add-Ons for the Filling
- 50 g Chopped Nuts ½ cup, such as pecans or walnuts
- 50 g Raisins ½ cup
Ingredients for the Cream Cheese Glaze
- 120 g Cream Cheese ½ cup
- 100 g Powdered Sugar 1 cup
- 1 tsp Vanilla Extract
- 2–3 tbsp Milk
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, whisk together the active sourdough starter, warm milk, sugar, melted butter, and egg until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough for 8–10 minutes by hand or with a stand mixer fitted with a dough hook, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rest at room temperature for 6–8 hours, or until it has doubled in size.
Step 2: Shape and Fill the Dough
- Once the dough has risen, lightly flour a clean surface and roll it out into a rectangle approximately 30x40 cm (12x16 inches).
- Spread the softened butter evenly over the dough.
- In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough. Add optional nuts or raisins if desired.
- Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal.
Step 3: Slice and Arrange the Rolls
- Cut the log into 12 equal pieces using a sharp knife or dental floss for clean cuts.
- Arrange the rolls in a greased 9x13-inch (23x33 cm) baking dish, leaving a little space between each for expansion.
- Cover the dish with plastic wrap and let the rolls proof overnight in the refrigerator, or for 2–3 hours at room temperature until they are puffy.
Step 4: Bake the Rolls
- Preheat your oven to 180°C (350°F).
- Remove the rolls from the refrigerator and allow them to come to room temperature while the oven heats.
- Bake the rolls for 25–30 minutes, or until golden brown and cooked through.
Step 5: Glaze and Serve
- While the rolls are baking, prepare the cream cheese glaze by mixing the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth
- Once the rolls are out of the oven, let them cool slightly (about 10 minutes) before spreading the glaze generously over the top.
