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Fluffy Sourdough Cinnamon Rolls with Cream Cheese Icing

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These fluffy sourdough cinnamon rolls combine the tangy flavor of natural fermentation with a sweet cinnamon filling and rich cream cheese icing, perfect for a cozy treat or gathering.

Ingredients

Scale
  • 1 cup (240 ml) active sourdough starter (100% hydration)
  • 3/4 cup (180 ml) warm whole milk
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (56 g) unsalted butter, melted
  • 1 large egg, room temperature
  • 3 to 3 1/2 cups (360 – 420 g) all-purpose flour
  • 1 tsp (5 g) salt
  • 1/2 cup (100 g) packed brown sugar
  • 2 tbsp (15 g) ground cinnamon
  • 1/4 cup (56 g) unsalted butter, softened
  • Pinch of salt
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
  • 1–2 tbsp (15–30 ml) milk or cream, to thin icing if needed

Instructions

  1. Feed your sourdough starter 4-6 hours before baking to ensure it is bubbly and active.
  2. In a large bowl, whisk together warm milk (about 100°F/38°C), sugar, melted butter, and egg until combined. Stir in the active sourdough starter.
  3. Gradually add 3 cups (360 g) of all-purpose flour and salt. Mix until a shaggy dough forms. Add more flour 1 tablespoon at a time if dough is too sticky.
  4. Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer dough hook on low speed for 6-7 minutes.
  5. Place dough in a greased bowl, cover with a kitchen towel, and let rise at room temperature for 3-4 hours until doubled in size.
  6. Mix softened butter, brown sugar, cinnamon, and a pinch of salt in a small bowl until smooth and spreadable.
  7. Turn risen dough onto a floured surface and roll into a 12×18-inch (30×45 cm) rectangle. Spread cinnamon filling evenly over dough, leaving a small border.
  8. Starting from the long edge, tightly roll dough into a log. Cut into 12 equal rolls about 1 1/2 inches (4 cm) thick using a sharp knife or bench scraper.
  9. Arrange rolls cut-side up in a greased 9×13-inch (23×33 cm) baking dish. Cover loosely and let rise for 1-2 hours until puffy but not doubled.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if tops brown too quickly.
  11. While rolls bake, beat together cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Thin with milk or cream if needed.
  12. Spread cream cheese icing generously over warm rolls right out of the oven. Serve immediately.

Notes

If dough feels tight when rolling, let it rest 10 minutes to relax gluten. Use a lively, bubbly starter for best rise and flavor. Avoid over-kneading to prevent dense rolls. For dairy-free version, substitute milk and butter with plant-based alternatives. Adjust powdered sugar in icing to reduce sweetness if desired.

Nutrition

Keywords: sourdough cinnamon rolls, cream cheese icing, fluffy cinnamon rolls, sourdough baking, cinnamon roll recipe, easy cinnamon rolls, homemade cinnamon rolls

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