Perfectly Soft Sourdough Cinnamon Rolls Recipe
The perfect sourdough cinnamon rolls do exist, and they are so easy to make! These soft and fluffy cinnamon rolls are rich without being overly sweet, and are topped with a delicious maple cream cheese frosting. They are perfect for Christmas morning, or any regular Saturday that you are craving a sweet breakfast. Let’s be real, these are too good to limit to once a year!
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Why You Will Love This Recipe
What’s not to love about a sourdough cinnamon roll?? But for real, here are a few reasons that this recipe is my favorite when it comes to cinnamon rolls:
The Dough is SO Soft: Lots of butter contribute to the pillowy soft dough that is to die for. The whole thing is soft, not just the middle.
Sweet, But Not Too Sweet: Personally, I like when cinnamon rolls aren’t overly sweet. These cinnamon rolls are sweet of course, but they aren’t over the top. Perfect cinnamon flavor and soft dough to compliment the filling, and the frosting is sweetened with just real maple syrup.
An Easy Overnight Recipe: Mix the dough in the evening, and enjoy fresh cinnamon rolls the next morning. This recipe will walk you through each step for perfect cinnamon rolls!
Natural Fermentation for Healthier Cinnamon Rolls – These cinnamon rolls use natural fermentation to rise, not traditional yeast. The result is dough that is easier to digest, and is really good for your gut. Learn more about the health benefits of sourdough bread in this post. As an added bonus, these cinnamon rolls have that signature tangy flavor that sourdough is known for.
Ingredients in Soft Sourdough Cinnamon Rolls
These cinnamon rolls have three parts: the dough, the filling, and the frosting.
Dough Ingredients
- 2/3 cup whole milk
- 8 tb butter, melted
- 1 egg
- 1/2 cup active sourdough starter – active sourdough starter is starter that has been fed 4-12 hours prior and has doubled in size. It should be thick and bubbly.
- 2 tb organic cane sugar
- 3 cups organic all-purpose flour
- 1 tsp salt
Cinnamon Sugar Filling
- 4 tb butter, room temperature
- 1/2 cup organic cane sugar
- 3 tsp cinnamon
- 1 tb flour
Maple Cream Cheese Frosting
- 2 Tb butter, room temperature
- 1/2 cup cream cheese, room temperature
- 5 Tb Real maple syrup – two birds with one stone here. Naturally sweetening the frosting, while adding a delicious maple flavor.
Other Supplies You Will Need
- Rolling pin
- Stand mixer with dough hook attachment
- Tea towel
- 10″ Cast Iron Pan – I love my LODGE
- Small glass bowl
- Pizza cutter or large knife
How To Make Sourdough Cinnamon Rolls
I think the best way to make these cinnamon rolls is to make the dough in the evening, and then shape & bake the cinnamon rolls the next morning. I have a sample schedule for you further down in this post, as well as how to make ahead and refrigerate or freeze if you want.
Make The Dough
- Melt the butter, and let it cool slightly. Combine the melted butter with the milk in a small glass bowl.
- In the bowl of a stand mixer, combine the egg, active starter, and sugar. Use the paddle attachment to mix until combined.
- Keep your mixer running, and pour in the milk and butter.
- Next add in the flour and salt. Continue mixing until combined and a sticky dough forms.
- Cover the mixing bowl with a damp tea towel, and let the dough rest for 30 minutes.
- After 30 minutes. switch to a dough hook and knead the dough for 6 -8 minutes on medium-low speed. The dough should be soft and not stick to the sides of the bowl. That’s how you know it’s done!
Bulk Fermentation / Bulk Rise
Keep the dough in your mixing bowl and cover with plastic wrap. Let it rise overnight until double in size. It should take about 8-12 hours.
Optional Stretch & Fold
Optionally, 30-45 minutes into the bulk rise you can perform one set of stretch and folds. To do stretch and folds, grab a piece of the dough, stretch it up, and fold it towards the center of the bowl. Turn the bowl a quarter turn and repeat until you make it all the way back to the start (about 4 times). This step is optional if you are short on time, but it does help the dough to rise better.
Shape The Cinnamon Rolls
The next morning, your dough should be nice and fluffy and hopefully doubled in size.
- Lightly flour your countertop or work surface to prevent the dough from sticking. I like to use my wooden cutting board for this step.
- Move the dough from the bowl onto your work surface and gently stretch it into a rough rectangle. Let it rest for 10 minutes.
- Sprinkle a rolling pin and your dough with a little more flour. Gently roll the dough into a large rectangle, about 12″ x 16″. Don’t be afraid to use a tape measure if you want, I do!
Make The Cinnamon Sugar Filling
- Combine softened butter, cinnamon, sugar, and flour in a small bowl.
- Using a large spoon or spatula, spread the cinnamon sugar mixture evenly on the dough, as close the edges as you can.
- Starting on the long side of the rectangle (the 16″ side) slice the dough into even 2″ strips. I like to use a pizza cutter or sharp knife for this step. For even strips, you can even use a tape measure and lightly mark the edges first to make sure the cinnamon rolls are even.
4. One at a time, roll up the strips of dough. If you lose any crumbles of cinnamon sugar filling, just sprinkle them back in, or on top of the finished cinnamon rolls.
Second Rise
Place all of the rolls in your cast iron skillet. Let the dough rise 1-2 hours, or until the dough gets slightly puffy.
Bake The Cinnamon Rolls
- Once the cinnamon rolls have puffed up, preheat the oven to 350.
- Bake the cinnamon rolls on the center rack for 35-40 minutes. The tops should be just lightly turning golden brown. Try not to overcook so the dough stays light and fluffy!
3. Remove the rolls from the oven, and let them cool in the pan for 15 minutes.
Make The Frosting
While the cinnamon rolls are cooling, prepare the frosting.
- In the bowl of a stand mixer, combine all the frosting ingredients. Whip on high speed until everything is mixed well and really creamy. For best results, make sure the ingredients are at room temperature before you start!
- Frost the cinnamon rolls with the maple cream cheese icing, and serve warm.
Not a frosting fan? These cinnamon rolls are delicious plain, too. Dust with powdered sugar, add a little bit of melted butter, or just eat them as is.
Sample Baker’s Schedule
Curious how to plan out your cinnamon roll schedule? Here is the schedule that I use:
The Night Before:
The Next Day
How To Store Leftover Cinnamon Rolls
To store these cinnamon rolls, let them cool completely and then put them in an airtight container. Store them in the fridge for up to 5 days, or freeze for up to 3 months.
Reheat in the microwave, or in a cast iron pan in the oven at 350.
How To Make Ahead and Freeze Sourdough Cinnamon Rolls
Make-Ahead Option:
If you want to make your cinnamon rolls ahead of time, you can chill the shaped rolls until you are ready. After you have shaped the cinnamon rolls, let them rise for 1 hour and then cover the dough and put them in the refrigerator. When you are ready to bake, rest at room temperature for another hour or two until the dough has plumped up.
Make-Ahead & Freeze Option
Place the cut and shaped cinnamon rolls into a lightly greased 9 x 9 glass baking dish. Cover well with plastic wrap and freeze. The night before you are ready to bake, take off the old plastic wrap and replace with new plastic wrap. Let the rolls sit out at room temperature overnight, about 10-12 hours. Bake the next morning according to recipe instructions.
Frequently Asked Questions
What is Sourdough Starter?
Sourdough starter is a living mixture made from just flour and water, where natural wild yeast and friendly bacteria grow over time. They create the bubbles and tangy flavor that make sourdough bread unique.
A sourdough starter makes bread rise through the activity of wild yeast and lactic acid bacteria living in it. You can use sourdough starter to make all kinds of things like bread, pancakes, crackers, and more.
What If I Don’t Have a Cast Iron Skillet?
If you don’t have a cast iron pan, you can bake the cinnamon rolls in a springform pan, or a glass baking dish. If you use glass, you may need to increase the baking time.
Can I use Whole Wheat Flour In Cinnamon Rolls?
Yes! You definitely can use whole wheat flour, but keep in mind that it will change the texture and flavor of the cinnamon rolls.
Can I Make Sourdough Cinnamon Rolls Ahead Of Time?
Yes, this recipe works great to make ahead of time! After you shape the cinnamon rolls, you can put them in the fridge for a couple days, or freeze for up to 3 months.
Fridge: Cover with plastic wrap and place in the fridge. When you are ready to bake, let them sit out at room temperature for 1-2 hours until puffy
Freezer: Cover well with plastic wrap and place in the freezer for up to 3 months. The night before you are ready to bake, replace the plastic wrap and let them sit out at room temperature all night. Bake the following morning. *Note: You may want to use a glass 9 x 9 baking dish rather than a cast iron pan to freeze the rolls.
Perfectly Soft Sourdough Cinnamon Rolls
Equipment
- 1 stand mixer with dough hook attachment
- 1 10" cast iron pan or 10" springform pan, or 9×9 glass baking dish
- 1 Rolling Pin
- 1 Tea towel
- 1 small glass bowl
- 1 pizza cutter or large knife
- measuring cups and spoons
Ingredients
Dough Ingredients
- 2/3 cup whole milk
- 8 tbsp butter melted
- 1 egg
- 1/2 cup bubbly & active sourdough starter
- 1 tbsp organic cane sugar
- 3 cups organic all-purpose flour
- 1 tsp salt
Cinnamon Sugar Filling
- 4 tbsp butter room temperature
- 1/2 cup organic cane sugar
- 3 tsp cinnamon
- 1 tbsp flour
Maple Cream Cheese Frosting
- 2 tbsp butter room temperature
- 1/2 cup cream cheese room temperature
- 5 tbsp real maple syrup
Instructions
Make The Dough
- Melt the butter, and let it cool slightly. Combine the melted butter with the milk in a small glass bowl.
- In the bowl of a stand mixer, combine the egg, active starter, and sugar. Use the paddle attachment to mix until combined.
- Keep your mixer running, and pour in the milk and butter.
- Next add in the flour and salt. Continue mixing until combined and a sticky dough forms.
- Cover the mixing bowl with a damp tea towel, and let the dough rest for 30 minutes.
- After 30 minutes. switch to a dough hook and knead the dough for 6 -8 minutes on medium-low speed. The dough should be soft and not stick to the sides of the bowl. That’s how you know it’s done!
Bulk Rise
- Keep the dough in your mixing bowl and cover with plastic wrap. Let it rise overnight until double in size. It should take about 8-12 hours.
Optional: Stretch & Folds
- Optionally, 30-45 minutes into the bulk rise you can perform one set of stretch and folds. To do stretch and folds, grab a piece of the dough, stretch it up, and fold it towards the center of the bowl. Turn the bowl a quarter turn and repeat until you make it all the way back to the start (about 4 times). This step is optional if you are short on time, but it does help the dough to rise better.
Shape The Cinnamon Rolls
- The next morning (once the dough has doubled in size), lightly flour your countertop or work surface to prevent the dough from sticking. I like to use my wooden cutting board for this step.
- Move the dough from the bowl onto your work surface and gently stretch it into a rough rectangle. Let it rest for 10 minutes.
- Sprinkle a rolling pin and your dough with a little more flour. Gently roll the dough into a large rectangle, about 12″ x 16″. Don’t be afraid to use a tape measure if you want, I do!
Make The Cinnamon Sugar Filling
- Combine softened butter, cinnamon, sugar, and flour in a small bowl.
- Using a large spoon or spatula, spread the cinnamon sugar mixture evenly on the dough, as close the edges as you can.
- Starting on the long side of the rectangle (the 16″ side) slice the dough into even 2″ strips. I like to use a pizza cutter or sharp knife for this step. For even strips, you can even use a tape measure and lightly mark the edges first to make sure the cinnamon rolls are even.
- One at a time, roll up the strips of dough. If you lose any crumbles of cinnamon sugar filling, just sprinkle them back in, or on top of the finished cinnamon rolls.
Second Rise
- Place all of the rolls in your cast iron skillet. Let the dough rise 1-2 hours, or until the dough gets slightly puffy.
Bake The Cinnamon Rolls
- Once the cinnamon rolls have puffed up, preheat the oven to 350.
- Bake the cinnamon rolls on the center rack for 35-40 minutes. The tops should be just lightly turning golden brown.
- Remove from the oven, and let the cinnamon rolls cool in the pan for 15 minutes.
Make The Frosting
- While the cinnamon rolls are cooling, prepare the frosting.
- In the bowl of a stand mixer, combine all frosting ingredients. Whip on high speed until everything is combined and really creamy. For best results, make sure the ingredients are at room temperature before you start!
- Frost the cinnamon rolls with the maple cream cheese icing, and serve warm.
Conclusion
I hope you enjoyed this delicious sourdough cinnamon roll recipe! Cinnamon rolls might seem intimidating at first, but anyone can do it with some practice.
They really are the perfect combination of tangy sourdough flavor and sweet, gooey cinnamon. Whether you’re serving them for a weekend brunch, a special occasion, or just because, they’re sure to be a crowd-pleaser. Plus, the slow fermentation process adds depth of flavor and makes them easier to digest. Don’t forget to tag me if you try this recipe—I’d love to see your creations @aplantedhome, and I would so appreciate a 5 star review. Happy baking!
More Easy Sourdough Recipes
Did you like this recipe? Then I think you will love some of my other easy sourdough recipes. Next you should try:
