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Top-dwon view of Sourdough Cinnamon rolls with cream cheese glaze. One roll is served separately on a plate and served with coffee.
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Sourdough Cinnamon Rolls
Prep Time
40 mins
Cook Time
35 mins
Proof Time
14 hrs
Total Time
15 hrs 15 mins
 

My sourdough cinnamon rolls are soft, gooey, bakery-style rolls with overnight proofing, deep flavor, and a luscious cream cheese glaze.

Servings: 9 rolls
Author: Gemma Stafford
Ingredients
Sourdough Cinnamon Roll Dough
  • 3 ½ cups (17 ½ oz/497 g) bread flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 4 large eggs , at room temperature
  • 1 cup (8 oz/225 g) active sourdough starter
  • ½ cup (4 fl oz/120 ml) whole milk , lukewarm
  • ½ cup (4 oz/115 g) butter , cubed and softened
Cinnamon-Sugar Filling
  • 6 tablespoons (3 oz/85 g) butter , softened
  • ½ cup (4 oz/115 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
Cream Cheese Glaze
Instructions
To Make the Sourdough Cinnamon Roll Dough (4 hours and 30 minutes)
  1. In the bowl of a stand mixer with a dough hook, add the flour, sugar and salt.
  2. In a measuring jug whisk together the eggs, sourdough starter and milk.
  3. Turn the machine on medium speed and pour in the wet ingredients, then toss in the butter. Knead until smooth and glossy, about 8 - 10 minutes. The dough will be very soft.
  4. Transfer to an oiled bowl, cover with cling wrap and a tea towel, and let proof in a warm place for about 4 hours or until doubled.
To Make the Cinnamon-Sugar Filling
  1. In a small bowl, mix together the butter, sugar, cinnamon, flour and salt until evenly combined. Set aside.
To Assemble and Rest the Sourdough Cinnamon Rolls (8 hours or overnight)
  1. Butter and line with parchment a 10-inch (25 cm) springform pan. Set aside.
  2. On a lightly floured surface, roll the dough into a 16 x 20 inch (40 x 50 cm) rectangle.
  3. Spread the Cinnamon-Sugar Filling evenly over the dough, leaving a ½ inch (12 mm) border along both long edges.

  4. Starting from a long edge, roll the dough into a tight log.

  5. Using a serrated knife, cut the log into 9 equally-sized pieces, about 2 inches (5 cm) long.
  6. Arrange the rolls cut-side up in the prepared pan (8 around the edge and 1 in the center). Cover with cling wrap and a tea towel, and refrigerate overnight.
To Proof the Sourdough Cinnamon Rolls (2 hours)

  1. In the morning, place the cinnamon rolls in a warm place to proof until doubled in size, about 2 hours.

  2. Toward the end of the rising time, preheat the oven to 350°F (180°C).
To Bake the Sourdough Cinnamon Rolls
  1. Bake for 30–35 minutes, until golden brown.
  2. Let cool in the pan for 15 minutes, then release the sides of the pan and transfer the rolls to a serving plate.
To Make the Glaze and Serve
  1. In a small bowl, whisk together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.

  2. Spread the glaze over the warm rolls and serve immediately.

  3. Enjoy with a cup of coffee. These rolls are best the day they are made, but you can store cooled leftovers in an airtight container in the refrigerator for 2 days. Reheat in the microwave for 30 seconds or in a 350°F (180°C) oven for about 3 minutes.

Recipe Notes
  • Learn how to make and maintain a starter. My post gives easy step-by-step instructions.
  • Schedule your time: When making these cinnamon rolls from sourdough starter, it's best to start the dough in the late afternoon the day before you want to eat them, and be sure to pull the rolls out of the refrigerator the next morning several hours before you plan to serve them.
  • A very soft dough is intentional. Avoid adding too much extra flour, or the rolls will be dense rather than tender.
  • Cut the rolls evenly with a serrated knife. Making sure the rolls are the same size ensures they'll bake evenly, too.
  • Be patient with the rise. Enriched doughs are heavy and will take longer to rise than standard bread doughs.
    • Proofing the cold rolls in the morning can take a long time. If your oven has a proof setting, use it. If not, you can create a warm environment by turning your oven on for 1 minute, then turning it off and placing the rolls inside.
  • Place your pan on a rimmed sheet pan while baking to avoid a mess. Springform pans can leak.
  • Watch for over-browning. If the tops of the rolls begin browning too quickly, loosely tent the pan with foil during the final 10 minutes of baking.
  • Consider keeping the glaze separate. If you anticipate leftovers, serve the rolls with the glaze on the side: the cream cheese glaze can make leftover rolls difficult to reheat. You can always enjoy leftover glazed rolls cold—they still taste great.