Indulge in fluffy Sourdough Cinnamon Rolls, topped with decadent cream cheese icing. Your mornings just got sweeter!

These sourdough cinnamon rolls are really simple to make, and are the perfect sweet treat for brunch (or any time of day!) You can also make extras and keep them on hand in the freezer, for when the cravings strike.

I brought a batch to a family get together recently, and they were gone in seconds! Everyone loved them, and wished I had made more. So I’m warning you now, double this recipe haha!

Sourdough Cinnamon Rolls Ingredients:

Sourdough Cinnamon Rolls Dough:

160 g (2/3 cup) milk
28 g (2 tbsp) unsalted butter, melted
1 egg
100 g (1/2 cup) sourdough starter, bubbly & active
24 g (2 tbsp) coconut sugar (or white)
300 g (2 1/2 cups) all-purpose flour
5 g (1 tsp) fine sea salt

Cinnamon Sugar Filling:

84g (6 tbsp) softened butter
100g coconut sugar (or white, or brown)
1 tbsp cinnamon
1 tbsp flour

Cream Cheese Icing:

2 tbsp unsalted butter, softened
1/4 cup whipped cream cheese, room temperature
1/4 cup powdered sugar, sifted (add more if you like it sweet!)
1–2 tbsp milk

Sourdough Cinnamon Rolls Instructions:

Step 1:

Prepare the dough: Mix the melted butter and milk in a small bowl. Allow it to cool slightly before incorporating.

Step 2:

Combine egg, sourdough starter, and sugar in the bowl of a stand mixer with the paddle attachment. Blend until mixed. Gradually pour in the milk mixture with the machine running. Incorporate flour and salt until a rough, sticky dough forms (approx. 1 min). Scrape bowl sides. Cover with damp towel and rest for 30 mins.

Step 3:

Once rested, attach the dough hook. Knead on medium-low speed for 6-8 minutes (I prefer #2 or #3 on my stand mixer). Dough should be soft, supple, and pull away from the bowl sides. If too sticky, add a touch of flour.

Step 4:

Transfer the dough to a greased bowl and cover with a beeswax wrap, bowl cover, or plastic wrap. Let it rest in a warm place overnight or for up to 12 hours.

Note: If not ready to proceed after 12 hours, refrigerate the dough in an airtight container for a couple of hours.

Step 5:

Prepare the cinnamon sugar filling: In another bowl, mix softened butter, sugar, flour, and cinnamon until well combined.

Step 6:

Sprinkle flour lightly over a surface and roll out the dough into a rectangle about 1/4 inch thick.

Step 7:

Spread the butter and cinnamon-sugar filling evenly over the top of the dough.

Step 8:

Roll the dough up as tightly as you can.

Step 9:

Slice to make 12 even rolls.

Step 10:

Place the rolls into a 12” baking baking tray, cast iron pan or spring form pan, greased or lined with parchment paper.

Step 11:

Cover and let dough rise for 1-2 hours, until puffy.

Step 12:

Bake at 375°F for 20-25 minutes until rolls are lightly browned and dough is cooked through. Let them cool slightly before serving.

Step 13:

While the rolls bake or cool, prepare the glaze. In the bowl of a stand mixer, combine softened butter, whipped cream cheese, and sifted powdered sugar. Beat until smooth, adjusting consistency with milk if needed. Ensure ingredients are at room temperature for best results.

Step 14:

For serving, top the rolls with a generous drizzle of the glaze or lightly dust with powdered sugar. Enjoy them best while still slightly warm.

Freezing Instructions

For a make-ahead option (freezing), arrange the cut and shaped cinnamon rolls in a parchment-lined baking tray or pan of choice. Cover with two layers of plastic wrap and freeze until needed.

On the night before baking, remove the old plastic wrap and replace it with fresh wrap to prevent condensation. Defrost overnight at room temperature, around 67°F, for approximately 10-12 hours. Bake as directed the following morning.

If you try this recipe out, I’d love to see it! Tag me on instagram @gwenthemilkmaid.

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