Looking for the perfect treat that blends tangy sourdough with sweet cinnamon and creamy frosting? This sourdough cinnamon rolls recipe offers a make-ahead option, combining an active sourdough starter with a rich, buttery filling for soft and fluffy rolls, ideal for a special occasion or even a lazy Christmas morning.
Yes, I know I should eat a wholesome, filling healthy breakfast with fresh fruit and protein. But sometimes, I just want an ooey, gooey cinnamon roll.
So, I started making these fluffy sourdough cinnamon rolls. And you can call them sourdough cinnamon buns if you prefer.
I tell myself that the sourdough is good for my gut health. Hah. Then I don't feel guilty about the cream cheese frosting.
What You'll Need for the Dough
Jump to RecipeThese cinnamon rolls start with a few simple dough ingredients combined for the best results. Here's what you need for the dough.
⬇️Want the printable recipe card? It's at the bottom of this post.⬇️
- 1 ½ sticks unsalted butter, divided
- 2 ½ cups all-purpose flour
- ⅓ cup active sourdough starter
- 1 cup buttermilk
- 1 tablespoon sugar
- ¾ teaspoon table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Preparing the Dough the Night Before
Step 1: Mix Your Ingredients
Start this sourdough cinnamon rolls recipe by combining 1 stick of cold butter (grated using a cheese grater), your active sourdough starter, buttermilk, sugar, and salt in a large bowl. Mix these ingredients with a spatula until they come together.
Step 2: Knead the Dough
Add your all-purpose flour and either knead by hand or use the dough hook attachment in the bowl of a stand mixer. Knead until you get a soft dough ball.
Then, place the dough in a greased bowl, cover with plastic wrap, and let it sit at room temperature overnight. This overnight sourdough cinnamon rolls process allows the dough to undergo a bulk fermentation.
Rolling and Filling the Dough in the Morning
By the next morning, your dough will have risen beautifully, making it easier to roll out and fill.
Step 1: Roll Out the Dough
Use a floured rolling pin to roll out your dough into a 12" x 24" rectangle on a floured work surface. You want the dough to be soft, so don't overwork it. This step ensures you get fluffy sourdough cinnamon rolls with the best texture.
Step 2: Create the Cinnamon Sugar Filling
In a small bowl, combine the remaining softened butter with ¾ cup of brown sugar and 2 teaspoons of cinnamon. Spread this cinnamon sugar mixture evenly across the top of the dough using an offset spatula.
Rolling, Slicing, and Final Rise
Now, for the fun part. Other than eating warm homemade cinnamon rolls, this is the part my children always enjoyed the most.
Step 1: Roll the Dough
Carefully roll the dough from the long side into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces. Place each cinnamon roll into a greased baking dish, leaving enough room for the rolls to expand during the second rise.
Step 2: Let the Rolls Rest
Cover the baking dish with plastic wrap and allow the rolls to rest for about 1 hour in a warm place. This second rise ensures your cinnamon roll dough is light and airy.
Baking the Cinnamon Rolls
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Once the cinnamon rolls have risen, bake them for 35-40 minutes until they turn golden brown on top.
Step 2: Prepare the Frosting
While the rolls are baking, mix together 8 oz of softened cream cheese, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract in a small bowl until smooth. This cream cheese frosting will add the perfect finishing touch.
Step 3: Frost the Rolls
Once your rolls come out of the oven, let them cool slightly before spreading the cream cheese frosting over the top with a spatula. The result? The best cinnamon rolls with a tangy sourdough twist.
Storing and Reheating Leftover Cinnamon Rolls
If you have leftover cinnamon rolls, store them in an airtight container at room temperature. They will stay fresh for up to 2 days. You can also reheat them by placing them in a warm oven for a few minutes, making them soft and warm again.
Sourdough Cinnamon Rolls Recipe FAQs
I've been baking with sourdough for many years. I started with basic sourdough bread and then moved on from there, to sourdough crackers, tortillas and muffins. Oh, and sourdough biscuits are always a hit.
More recently, I've experimented with sourdough discard recipes. If you love sourdough, watch out for my new sourdough recipe book coming November 1, 2024!
What if I don't have a sourdough starter?
Suppose you don't have an active sourdough starter. In that case, you can still make these rolls using sourdough discard or even commercial yeast. However, you won't get the same sourdough benefits.
Can I make these cinnamon rolls ahead of time?
Yes, this sourdough cinnamon rolls recipe offers a great way to prepare make-ahead cinnamon rolls. You can let the dough rest overnight and bake the rolls the next day for a perfect make-ahead option.
How can I get the best results for fluffy cinnamon rolls?
For the best results, ensure that your dough has enough rising time and knead the dough well but gently. This allows the natural yeast in the active sourdough starter to develop, resulting in soft and fluffy sourdough cinnamon rolls.
These overnight sourdough cinnamon rolls, with a cinnamon roll filling and topped with cream cheese frosting, are a delicious combination of traditional cinnamon rolls and the tangy flavor of sourdough bread. Perfect for your next special occasion.
Like this post? Save it, share it, and read it!
Recipe
Sourdough Cinnamon Rolls with Cream Cheese Icing
Ingredients
- 1 ½ sticks butter divided
- 2 ½ cups all-purpose flour
- ⅓ cup active sourdough starter
- 1 cup buttermilk
- 1 tablespoon sugar
- ¾ teaspoon table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup light brown sugar
- 2 teaspoons ground cinnamon
Frosting
- 2 cup 120 g powdered sugar
- 8 oz cream cheese softened
- 1 teaspoon 5 g vanilla extract
Instructions
- In a mixing bowl, combine 1 stick cold butter (grated using a cheese grater), sourdough starter discard, buttermilk, sugar, and salt. Blend the ingredients using a spatula until they are well incorporated.
- Add the flour and using your hands or a dough hook with a stand mixer, kneed the mixture into a stick but smooth dough ball.
- Add the dough to a greased bowl and let it rest on the counter overnight (10-12 hours).
Morning Prep Steps
- Preheat the oven to 375°F (190°C) and grease a deep 11x16 baking dish.
- Create the leavening agent mixture by combining the baking powder and baking soda in a small bowl using a fork until the mixture is free of lumps. Spring the dough with the mixture and kneed it in before rolling out the dough.
- Roll the dough out on a floured workspace and rolling pin, creating a 12" x 24" rectangle.
- Mix the remaining softened butter with the brown sugar and cinnamon, then spread it across the dough.
- Roll the dough into a log and slice it into 12 pieces, placing each piece in the baking dish with some space for expansion. Let it rest for 1 hour.
- Bake for 35-40 minutes in the preheated oven until the tops are golden brown.
- As the cinnamon rolls bake, mix the ingredients for the frosting. Apply the glaze to the hot rolls once baked.
- Let cool and then enjoy!