The Best Sourdough Cinnamon Rolls Recipe

I turned sourdough starter discard into Sourdough Cinnamon Rolls with a simple no-knead approach and a cream cheese frosting finish.

I never thought a roll could be this addictive, but my version lives someplace between pillowy and dangerously gooey. Using active sourdough starter gives the dough a tangy lift, and the cream cheese frosting?

Its sharp, sweet and impossible to resist. People have told me they call it Sourdough Starter Cinnamon Rolls Easy, or even The Best Sourdough Cinnamon Rolls when they sneak a bite at midnight.

I cant promise you wont snag the end piece, but I can promise the kind of flavor that makes you want to test every trick you know to keep them warm.

Ingredients

• Sourdough starter: tangy live culture that adds mild sour flavor and improve bread texture.
• All purpose flour: provides structure and carbs, not much fiber, its versatile but refined.
• Unsalted butter: gives richness and tender crumb, adds fat and calories makes rolls decadent.
• Brown sugar: sweet, adds moisture and caramel notes, mostly simple carbs.
• Cinnamon: warm spice, adds aroma and flavor, low calories, no sugars.
• Cream cheese: creamy tang for frosting, adds fat and protein, make it luxurious.
• Milk: softens dough, adds calcium and some protein, helps rolls brown nicely.

Ingredient Quantities

• 1 cup (240 g) active sourdough starter 100% hydration (dough)
• 1/2 cup (120 ml) whole milk, lukewarm (dough)
• 1/4 cup (50 g) granulated sugar (dough)
• 1/4 cup (60 g) unsalted butter, melted (dough)
• 1 large egg, room temperature (dough)
• 3 to 3 1/2 cups (360 to 420 g) all-purpose flour (dough)
• 1 tsp kosher salt or 3/4 tsp table salt (dough)
• 1 tsp instant yeast, optional but helps lift (dough)
• 1/2 cup (100 g) packed light brown sugar (filling)
• 2 tbsp ground cinnamon (filling)
• 1/4 cup (56 g) unsalted butter, softened (filling)
• 4 oz (115 g) cream cheese, softened (frosting)
• 2 tbsp (28 g) unsalted butter, softened (frosting)
• 1 to 1 1/2 cups (120 to 180 g) powdered sugar, sifted (frosting)
• 1/2 tsp vanilla extract (frosting)
• pinch of salt (frosting)
• 1 to 2 tbsp milk or heavy cream to thin the frosting, optional (frosting)
• extra butter or oil for greasing the pan, optional

How to Make this

1. In a large bowl stir together 1 cup (240 g) active 100% hydration sourdough starter, 1/2 cup (120 ml) lukewarm whole milk, 1/4 cup (50 g) granulated sugar, 1/4 cup (60 g) melted unsalted butter and 1 large room temperature egg until fairly smooth; if you want faster rise add 1 tsp instant yeast now.

2. Add 1 tsp kosher salt (or 3/4 tsp table salt) and 3 cups (360 g) all purpose flour, mixing until a soft, slightly sticky dough forms; add up to 1/2 cup (60 g) more flour if it’s too wet, but don’t overdo it.

3. Cover the bowl and let the dough rest and ferment until puffy: about 3 to 6 hours at room temp (shorter if you added yeast) or refrigerate overnight 8 to 18 hours for deeper flavor.

4. Turn the dough onto a lightly floured surface, gently press/shape into a rough rectangle and roll out to about 12 x 16 inches; spread 1/4 cup (56 g) softened unsalted butter over the dough, then evenly sprinkle 1/2 cup (100 g) packed light brown sugar mixed with 2 tbsp ground cinnamon.

5. Tightly roll the rectangle from the long side into a log, pinch the seam to seal, then cut into 9 to 12 equal rolls using floss or a sharp knife; grease a 9×13 pan with extra butter or oil and arrange the rolls snugly in the pan.

6. Cover and let the rolls proof until visibly puffy, about 1 to 2 hours at room temp, or refrigerate overnight for a slow final proof and bake the next morning; preheat oven to 350°F (175°C) when you’re ready to bake.

7. Bake the rolls at 350°F for 25 to 30 minutes until golden and the centers are set; if the tops brown too fast tent loosely with foil.

8. While they bake beat together 4 oz (115 g) softened cream cheese and 2 tbsp (28 g) softened unsalted butter until smooth, stir in 1/2 tsp vanilla and a pinch of salt, then gradually beat in 1 to 1 1/2 cups (120 to 180 g) sifted powdered sugar until thick; add 1 to 2 tbsp milk or heavy cream if you need to thin it.

9. Let the rolls cool 10 to 15 minutes, spread the cream cheese frosting over warm rolls so it melts into the swirls, serve warm. Leftovers keep covered at room temp 1 to 2 days or in the fridge up to 4 days, reheat briefly in microwave or oven.

Equipment Needed

1. Large mixing bowl
2. Kitchen scale plus measuring cups and measuring spoons
3. Whisk and rubber spatula or wooden spoon for mixing
4. Rolling pin
5. Bench scraper or sharp knife and kitchen floss to cut the rolls
6. 9×13 inch baking pan (plus a little butter or oil to grease it)
7. Plastic wrap or a clean kitchen towel to cover dough while it proofs
8. Electric hand mixer or sturdy whisk for the cream cheese frosting and an offset spatula or spoon to spread it

FAQ

The Best Sourdough Cinnamon Rolls Recipe Substitutions and Variations

• Whole milk (1/2 cup): Substitute 1:1 with buttermilk for extra tang and tenderness, or use unsweetened oat or soy milk 1:1 if you need dairy free. If you only have skim milk, mix 1/2 cup skim + 1 tbsp melted butter to mimic whole milk richness.
• All-purpose flour (3 to 3 1/2 cups): Swap in bread flour 1:1 for chewier, taller rolls (you may need 1 to 2 tbsp less liquid). You can replace up to 25 to 30% of the AP flour with whole wheat for nuttier flavor but add a splash more liquid and expect a bit denser crumb. For gluten free, use a cup for cup GF baking blend with xanthan gum and watch rise times.
• Light brown sugar (1/2 cup packed): Use dark brown sugar 1:1 for more molasses flavor, or coconut sugar 1:1 for a less sweet, caramel note (drier so the filling may be slightly firmer). Or make your own brown sugar substitute: 1/2 cup granulated sugar + 1 tbsp molasses (light) stirred until even.
• Cream cheese (4 oz) in the frosting: Use mascarpone 1:1 for a richer, milder frosting, or strain plain Greek yogurt and use about 3 to 4 oz to cut tang and calories (chill to firm up first). If you want a non-cream cheese option, make a simple buttercream: 4 tbsp softened butter + 1 to 1 1/2 cups powdered sugar + 1/2 tsp vanilla, mix to taste.

Pro Tips

1) Treat the dough gently, dont over-flour. If it feels sticky, use wet hands and do a few stretch-and-folds every 20 to 30 minutes during the first couple hours to build strength instead of heavy kneading. If you need the rise faster, adding the optional instant yeast helps a lot, but if you want flavor, keep it slow and cool.

2) For neat, even rolls chill the rolled log 10 to 15 minutes before slicing, especially if the dough is warm or buttery. Use unflavored floss or a sharp serrated knife and cut in one clean motion, that gives much nicer spirals than sawing back and forth.

3) Watch the proof and the bake not the clock. Let the rolls look puffy and jiggly before baking, and if the tops brown too fast tent with foil. A good doneness check is the center springs back slightly or the internal temp hits about 190 to 200 F. Dont overbake, they dry out fast.

4) Make the frosting silky by bringing cream cheese and butter to true room temp and beating them long enough to get smooth before adding sugar. Spread it while the rolls are warm so it melts into the swirls for gooeyness, or let them cool a bit if you want a thicker layer. Store in the fridge up to a few days and reheat gently so they dont get rubbery.