Soft and Fluffy Sourdough Cinnamon Rolls Recipe

The aroma of warm cinnamon and freshly baked bread wafting through your home is irresistible when you bake these Soft and Fluffy Sourdough Cinnamon Rolls. With their pillowy texture, delicate tanginess from the sourdough starter, and luscious cream cheese frosting, these rolls are the epitome of homemade comfort food. Unlike store-bought versions, these Sourdough Cinnamon Rolls develop complex flavors during fermentation while maintaining an incredibly tender crumb. You’ll learn how to create bakery-quality cinnamon rolls using your sourdough starter, with detailed instructions for achieving that perfect rise, swirl, and melt-in-your-mouth texture that will make these breakfast treats a family favorite.

Why You’ll Love This Recipe

These Soft and Fluffy Sourdough Cinnamon Rolls stand out from traditional cinnamon rolls for several compelling reasons. First, the sourdough starter adds a subtle tangy dimension that perfectly balances the sweetness of the brown sugar filling. The overnight fermentation not only improves digestibility but also creates an incredibly tender texture that store-bought varieties simply can’t match.

The contrast between the fluffy, tender dough and the gooey cinnamon-sugar filling creates an irresistible textural experience. As you pull apart each roll, you’ll notice the beautiful layers and swirls that showcase your baking prowess.

What makes these homemade sourdough rolls truly special is the pre-bake heavy cream pour – this secret technique ensures your cinnamon rolls stay moist and pillowy even days after baking. The rich cream cheese frosting melts perfectly into the warm crevices, creating pockets of sweet, tangy goodness in every bite.

Despite the lengthy fermentation, the actual hands-on time is minimal, making these Sourdough Cinnamon Rolls accessible even to busy bakers who appreciate make-ahead options.

Ingredients List for the Soft and Fluffy Sourdough Cinnamon Rolls

These carefully selected ingredients work together to create the perfect balance of flavor and texture. The active sourdough starter provides natural leavening and that distinctive tang that makes these rolls so special.

For the Dough:

• 100 grams (1/3 cup) active sourdough starter
• 175 grams (3/4 cup) warm milk

30 grams (2 Tablespoon) dark brown sugar see notes

• 57 grams (4 Tablespoons) unsalted butter, melted
• 5 grams (3/4 teaspoon) salt
• 1 large egg, room temperature
• 370 grams (2 1/2 cups + 2 Tablespoons) bread flour

120 grams (1/2 cup) heavy cream, warm (just before baking)

For the Filling:

• 57 grams (1/4 cup) unsalted butter, softened
• 150 grams (2/3 cup) dark brown sugar
• 12 grams (5 teaspoons) ground cinnamon

For the Cream Cheese Frosting:

• 28 grams (2 Tablespoons) unsalted butter, room temperature
• 55 grams (2 ounces) cream cheese, room temperature
• 15 grams (1 Tablespoon) heavy cream
• 90 grams (3/4 cup) powdered sugar

Pro Tips

Achieving perfect Sourdough Cinnamon Rolls requires attention to a few critical details. First, ensure your sourdough starter is truly active before using – it should be bubbly and have doubled in size after feeding. This indicates peak activity and will give your rolls the best rise possible.

Temperature control is crucial throughout the process. When mixing your starter with milk, aim for around 100°F – warm enough to activate fermentation but not hot enough to kill the beneficial microbes. During proofing, a consistent warm environment (75-80°F) will yield the most predictable results. If your kitchen is cool, create a warm spot by placing the covered dough in an oven with just the light on.

Lastly, don’t rush the fermentation process – it’s what develops both flavor and texture. The longer, slower rise actually creates a more stable structure and tender result. While it might be tempting to speed things up, patience delivers superior cinnamon rolls with that distinctive sourdough character and perfect texture. Allow the dough to properly double during the first rise, and ensure the shaped rolls are adequately puffy before baking.

Instructions

Step 1: Prepare the Dough
1. Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
2. Find a Sample Baker’s Schedule below.
3. Add active starter, dark brown sugar and warm milk to the bowl of a stand mixer with the paddle attachment.
4. Be sure that the milk isn’t boiling (no hotter than 120 F) – this could kill the starter and prevent the dough from rising.
5. 100g (1/3 c) active starter, 30g (2 T) dark brown sugar, 175g (3/4 c) warm milk.
6. *light brown sugar can be substituted for dark brown sugar.
7. Mix on low speed until the ingredients are mixed thoroughly.

Step 2: Add Remaining Dough Ingredients
8. To the bowl, add melted unsalted butter, salt, and a large room temperature egg.
9. Mix on low until fully combined.
10. 57g (4 T) unsalted butter, melted, 5g (3/4 tsp) salt, 1 egg, room temperature.
11. Switch the paddle attachment with the dough hook attachment.
12. Then, mix in the flour, adding 70g (1/2 c) at a time, and mix on medium until incorporated.
13. Stop to scrape the sides of the bowl with a rubber spatula in between each addition of flour.
14. You know the dough will have enough flour when the dough is pulling away from the sides of the bowl while it is being kneaded and when the dough feels tacky, not sticky, when you poke it.
15. (If measuring by cups, be sure to fluff up the flour and spoon it into the measuring cups for a more precise measurement.).
16. 370g (2 1/2 c + 2 T) bread flour.
17. Continue to knead the dough for 5 more minutes at medium speed.

Step 3: First Rise
18. For the first rise, cover the bowl with a clean tea towel, plastic wrap, or a reusable shower cap and let the dough rest in a warm spot to double in size.
19. In my 70 degree F kitchen this took about 6-7 hours.
20. The rise times can vary depending on the temperature of your kitchen.
21. The warmer your kitchen, the faster the dough will rise.
22. The opposite is true for cooler kitchens.
23. See Notes below for Make-ahead options.

Step 4: Shape the Rolls
24. Once the dough has doubled in size, remove the dough onto a lightly floured work surface.
25. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
26. Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.
27. 57g (4 T) unsalted butter, softened.
28. In a small bowl, stir together dark brown sugar and ground cinnamon.
29. 150g (2/3 c) dark brown sugar, 12g (5 tsp) ground cinnamon.
30. *light brown sugar can be substituted for dark brown sugar.
31. Sprinkle the cinnamon sugar mixture on the entire surface of the dough.
32. Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake.
33. Cut off the uneven edges, then divide into 9 equal pieces with unflavored dental floss, string, or a sharp knife.
34. (about 1 3/4 inches per roll).
35. Or, using a pizza cutter, slice the dough into 9 even stripes, then roll each into a roll for a more polished look.

Step 5: Second Rise
36. Grease an 9 x 9, 2 quart baking dish or large cast iron skillet with butter before gently placing the Sourdough Cinnamon Rolls inside, about 1/2 – 1 inches apart.
37. Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy.
38. This took about 3-4 hours in my 70 degree F kitchen.
39. Not ready to bake these in the same day? No worries! Cover the shaped rolls with plastic wrap and store them in the fridge overnight.
40. Before you’re ready to bake the cinnamon rolls, pull them out of the fridge and allow them to rise.
41. This will take longer, since the dough is cold from the fridge.
42. I like to place them in my OFF oven with just the light on.
43. This creates a nice a toasty spot for them to rise.
44. This took about 3-4 hours.
45. Since this is an enriched dough, it can take longer for the dough to rise.
46. The rise time will also depend on the temperature of your kitchen.
47. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker.
48. Then bake as normal.

Step 6: Bake
49. Preheat the oven to 350 degrees F.
50. Just before baking, pour warmed heavy cream over the Sourdough Cinnamon Rolls.
51. The extra moisture from the heavy cream will keep the cinnamon rolls extra soft while baking.
52. 120g (1/2 c) heavy cream, warmed.
53. Bake the Sourdough Cinnamon Rolls for 30-35 minutes or until the tops are golden brown and the internal temperature is 190 degrees F.
54. Remove from the oven and place the cinnamon rolls on a wire rack to cool slightly.

Step 7: Prepare Cream Cheese Frosting
55. Cream Cheese Frosting17.
56. While the cinnamon buns are cooling, prepare the cream cheese frosting.
57. In a large mixing bowl, mix unsalted butter and room-temperature cream cheese until combined.
58. Add powdered sugar and heavy cream and blend until smooth.
59. 30g (2 T) unsalted butter, 55g (2 oz) cream cheese, room temperature, 90g (3/4 c) powdered sugar, 15g (1 T) heavy cream.
60. Using an offset spatula, spread the cream cheese frosting over the warm cinnamon rolls so that it can slightly melt into all of the cracks and crevices.

Variations

While these Soft and Fluffy Sourdough Cinnamon Rolls are perfect as is, you can easily customize them to suit different preferences or occasions. For a citrus twist, add the zest of one orange to the dough and replace the vanilla in the frosting with fresh orange juice for bright, refreshing Sourdough Orange Rolls.

To make these rolls even more indulgent, try adding 1/2 cup of toasted chopped pecans or walnuts to the cinnamon-sugar filling for added crunch and nutty flavor. Alternatively, sprinkle 1/3 cup of raisins or dried cranberries over the filling before rolling for fruity bursts of sweetness throughout.

For a gluten-sensitive option (but not completely gluten-free due to the sourdough starter), you can substitute the bread flour with a 1:1 gluten-free flour blend plus 1 teaspoon of xanthan gum. Be aware that the texture will be slightly different but still delicious. The sourdough fermentation actually helps break down some of the gluten, making these rolls potentially easier to digest than conventional ones.

Storage and Serving

These Sourdough Cinnamon Rolls stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week. When ready to enjoy, reheat individual rolls in the microwave for 15-20 seconds or warm multiple rolls in a 300°F oven for 5-10 minutes until soft and gooey again.

For freezing, allow unfrosted rolls to cool completely, then wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and warm before frosting.

Serve these rolls warm for the ultimate experience. For a special breakfast, pair them with fresh berries and a hot cup of coffee. They also make an impressive brunch centerpiece when served on a decorative platter with a side of vanilla bean whipped cream. For dessert, try serving a warm roll with a scoop of vanilla ice cream for an indulgent treat that showcases the perfect balance of tangy sourdough and sweet cinnamon.

FAQs

Can I make these Sourdough Cinnamon Rolls without a stand mixer?
Yes! While a stand mixer makes the process easier, you can mix the dough by hand. Combine ingredients with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

How do I know if my sourdough starter is active enough?
An active starter should double in volume within 4-8 hours after feeding and pass the float test – place a small amount in water, and if it floats, it’s ready to use in your cinnamon rolls.

Can I prepare these rolls the night before and bake in the morning?
Absolutely! After shaping the rolls, cover and refrigerate overnight. The next morning, let them come to room temperature and complete their second rise (about 2-3 hours) before baking.

Why add heavy cream before baking?
The heavy cream adds moisture to the rolls, ensuring they stay soft and fluffy even after baking. It’s a professional baker’s trick that makes these rolls exceptionally tender.

Can I use all-purpose flour instead of bread flour?
While bread flour gives the best structure due to its higher protein content, all-purpose flour will work. Your rolls might be slightly less chewy but will still be delicious. You may need to reduce the total flour amount by 2-3 tablespoons.

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