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Fluffy Sourdough Cinnamon Roll Wreath Recipe Easy Homemade with Creamy Icing

Fluffy Sourdough Cinnamon Roll Wreath - featured image
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A cozy and sweet sourdough cinnamon roll wreath with a fluffy texture, balanced tang, and topped with luscious creamy icing. Perfect for brunch or holidays, this recipe uses simple pantry staples and a sourdough starter for a unique twist on classic cinnamon rolls.

Ingredients

Scale
  • 150g (about ½ cup) active sourdough starter (100% hydration)
  • 400g (about 3 ¼ cups) all-purpose flour, spooned and leveled
  • 180ml (¾ cup) warm whole milk (can substitute almond milk for dairy-free)
  • 60g (4 tablespoons) unsalted butter, softened
  • 50g (¼ cup) granulated sugar
  • 5g (1 teaspoon) salt
  • 5g (1 teaspoon) instant yeast (optional)
  • 100g (½ cup) packed brown sugar (light preferred)
  • 15g (1 tablespoon) ground cinnamon
  • 60g (4 tablespoons) unsalted butter, melted
  • Pinch of salt
  • 100g (about 4 ounces) cream cheese, softened (full fat recommended)
  • 120g (1 cup) powdered sugar, sifted
  • 5ml (1 teaspoon) vanilla extract
  • 15–30ml (1-2 tablespoons) whole milk (to thin icing as needed)

Instructions

  1. Activate the Starter and Mix Dough: In a large bowl, combine 150g active sourdough starter with 180ml warm milk. Stir gently. Add 400g all-purpose flour, 50g sugar, 5g salt, and 5g instant yeast (if using). Mix until shaggy dough forms. Add 60g softened butter and knead by hand or mixer for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Cover bowl with plastic wrap and let dough rise at room temperature until doubled, about 1.5 to 2 hours.
  2. Prepare the Cinnamon Filling: Mix 100g brown sugar, 15g cinnamon, and a pinch of salt in a small bowl. Melt 60g butter and set aside to cool slightly.
  3. Roll Out Dough and Add Filling: Lightly flour your work surface. Punch down the dough gently and roll out into a rectangle roughly 16×12 inches (40×30 cm). Brush melted butter evenly over dough, then sprinkle cinnamon sugar mixture on top, leaving a small border.
  4. Shape the Wreath: Starting from the long edge, roll dough tightly into a log. Pinch seam to seal. Slice log into 12 even pieces (about 1 ½ inches / 4 cm thick). Arrange pieces in a greased 9-inch round pan, cut side up, forming a circle with a hole in the center. Cover and let proof until puffy, about 1 hour.
  5. Bake: Preheat oven to 350°F (175°C). Bake the wreath for 20-25 minutes until golden brown and cooked through. If the top browns too quickly, tent with foil halfway through baking.
  6. Make the Creamy Icing: While the rolls bake, beat 100g softened cream cheese with 120g powdered sugar and 5ml vanilla extract until smooth. Add milk 1 tablespoon at a time to reach drizzle consistency.
  7. Finish and Serve: Let the wreath cool about 10 minutes, then drizzle with icing. Serve warm or at room temperature for best flavor and texture.

Notes

Use an active, bubbly sourdough starter for best rise. Knead dough gently to maintain air pockets. Adding instant yeast is optional but helps ensure a reliable rise and fluffiness. Watch proofing carefully to avoid over- or under-proofing. Tent with foil if top browns too quickly. Let rolls cool slightly before icing to prevent melting off. For gluten-free, use a gluten-free flour blend and consider xanthan gum. For dairy-free, substitute plant-based milk and vegan butter, and use coconut cream cheese or a simple glaze instead of cream cheese icing.

Nutrition

Keywords: sourdough cinnamon rolls, cinnamon roll wreath, homemade cinnamon rolls, sourdough baking, creamy icing, brunch recipe, holiday baking, fluffy cinnamon rolls

Find it online: https://blairrecipes.com/fluffy-sourdough-cinnamon-roll-wreath-recipe-easy-homemade-with-creamy-icing/