sourdough cinnamon rolls

Prep Time: 30 minutes (+ overnight fermentation)
Cook Time: 25-30 minutes
Total Time: 12-14 hours (including fermentation)
Difficulty: Moderate
Yield: 12 rolls

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Ingredients

Dough:

• 1 cup (240g) active sourdough starter (100% hydration)

• 1 cup (240ml) warm milk (whole or plant-based)

• ¼ cup (50g) granulated sugar

• ¼ cup (60g) unsalted butter, melted

• 1 large egg, room temperature

• 1 tsp (5g) vanilla extract

• 3 ½ – 4 cups (420-480g) all-purpose flour

• 1 tsp (5g) salt

Filling:

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) brown sugar

• 2 tbsp (15g) ground cinnamon

• ½ tsp (2g) nutmeg (optional)

Cream Cheese Frosting (Optional):

• 4 oz (115g) cream cheese, softened

• ¼ cup (60g) unsalted butter, softened

• 1 cup (120g) powdered sugar

• 1 tsp (5ml) vanilla extract

• 1-2 tbsp (15-30ml) milk (as needed for consistency)

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Instructions

1. Prepare the Dough (Night Before)

1. In a large mixing bowl, combine the sourdough starter, warm milk, sugar, melted butter, egg, and vanilla. Mix well.

2. Gradually add the flour and salt, mixing until a shaggy dough forms.

3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5-7 minutes.)

4. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it ferment at room temperature for 1 hour.

5. After the first rise, transfer the bowl to the refrigerator and let it cold-ferment overnight (8-12 hours).

2. Shape the Rolls (Next Morning)

6. Remove the dough from the fridge and let it sit at room temperature for 30 minutes.

7. On a lightly floured surface, roll the dough into a 16×12-inch rectangle.

8. Spread softened butter evenly over the dough, leaving a small border at the edges.

9. In a small bowl, mix brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the buttered dough.

10. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.

11. Using a sharp knife or dental floss, cut the log into 12 even rolls (about 1.5 inches thick).

3. Final Proof & Baking

12. Place the rolls in a greased 9×13-inch baking dish, leaving a little space between them.

13. Cover with a towel and let them rise at room temperature for 2-3 hours, or until puffy (they may not double in size due to sourdough’s slower rise).

14. Preheat the oven to 375°F (190°C).

15. Bake for 25-30 minutes, or until golden brown.

4. Frosting (Optional)

16. While the rolls cool slightly, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk as needed for desired consistency.

17. Spread frosting over warm rolls and serve.

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Nutritional Information (Per Roll, Without Frosting)

• Calories: 280

• Carbohydrates: 45g

• Protein: 5g

• Fat: 9g

• Saturated Fat: 5g

• Fiber: 2g

• Sugar: 18g

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Tips & Variations

• Make Ahead: After shaping, refrigerate rolls overnight and bake in the morning.

• Vegan Option: Use plant-based butter, milk, and an egg substitute (like flax egg).

• Extra Flavor: Add orange zest or cardamom to the dough.

Enjoy these soft, tangy, and perfectly spiced sourdough cinnamon rolls fresh from the oven! 🍞✨