Name: Sourdough Cinnamon Roll Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup (240 g) active sourdough starter (fed and bubbly); 1/2 cup (120 ml) whole milk, warmed to about 95°F (35°C); 1/4 cup (50 g) granulated sugar; 1 large egg, room temperature; 1/4 cup (56 g) unsalted butter, melted and slightly cooled; 3 cups (360 g) all-purpose flour, plus extra for dusting; 1 tsp (6 g) fine sea salt; 1 tbsp (9 g) instant yeast (optional for predictable rise); 1/2 cup (100 g) brown sugar, packed (filling); 2 tbsp (14 g) ground cinnamon (filling); 1/4 tsp ground nutmeg (optional, filling); 3 tbsp (42 g) unsalted butter, softened (for spreading); 4 oz (115 g) cream cheese, softened (glaze); 1/4 cup (60 g) unsalted butter, melted (glaze); 1 cup (120 g) powdered sugar (glaze); 1/2 tsp vanilla extract (glaze); Pinch of salt

Sourdough Cinnamon Roll Recipe

These tangy, soft cinnamon rolls combine a lively sourdough starter with a buttery cinnamon-sugar filling for a melt-in-your-mouth treat. Perfect for making ahead and finishing warm for a comforting breakfast or dessert.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 8

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Difficulty Medium

Instructions

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Step 1: Activate starter and warm milk — In a bowl, whisk the active sourdough starter with the warm milk until smooth. If using instant yeast, sprinkle it into the mixture and let sit 2 minutes.
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Step 2: Make the dough — Add granulated sugar, egg, melted butter, and 1 cup of the flour to the starter mixture. Stir to combine, then add the salt and remaining flour a little at a time until a shaggy dough forms.
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Step 3: Knead — Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium for 5–6 minutes.
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Step 4: Bulk rise — Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until slightly puffy, about 30–45 minutes. If your starter is very active, this will be faster; if cooler, allow the full time.
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Step 5: Prepare filling — In a small bowl, mix brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Have softened butter ready for spreading.
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Step 6: Shape rolls — Roll the dough into a 12x16-inch rectangle on a floured surface. Spread the 3 tbsp softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture across the surface.
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Step 7: Roll and cut — Tightly roll the dough from the long edge into a log. Using a sharp knife or dental floss, cut the log into 8 equal pieces and place them cut-side up into a greased 9x13-inch baking pan.
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Step 8: Final rise — Cover the pan with plastic wrap or a damp towel and let the rolls rise until puffy, about 20–30 minutes. If desired, refrigerate covered for up to 8 hours for a slow final proof and bake cold (add a few extra minutes to baking).
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Step 9: Preheat and bake — Preheat the oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until golden brown and cooked through. Tent with foil if the tops brown too quickly.
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Step 10: Make glaze — While rolls bake, beat together cream cheese, melted butter, powdered sugar, vanilla, and a pinch of salt until smooth. Adjust thickness with a teaspoon of milk if needed.
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Step 11: Finish — Remove rolls from the oven and let cool 5 minutes. Spread the cream cheese glaze over warm rolls and serve.