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Irresistible Sourdough Cinnamon Rolls Recipe Easy Fluffy Homemade Treats

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These sourdough cinnamon rolls combine the tangy depth of sourdough with a sweet cinnamon swirl, creating fluffy, melt-in-your-mouth rolls perfect for cozy mornings or brunch.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and fed
  • 350g (2 ¾ cups) all-purpose flour
  • 120ml (½ cup) warm whole milk (use plant-based milk for dairy-free)
  • 60g (4 tbsp) unsalted butter, softened
  • 50g (¼ cup) granulated sugar
  • 1 tsp salt
  • 2 tbsp ground cinnamon
  • 100g (½ cup, packed) brown sugar
  • 50g (3 ½ tbsp) unsalted butter, melted
  • 1 tsp vanilla extract (optional)
  • 100g (3.5 oz) cream cheese, softened
  • 120g (1 cup) powdered sugar
  • 1–2 tbsp milk or cream (to thin frosting as needed)

Instructions

  1. Activate Your Starter: Ensure your sourdough starter is bubbly and at its peak (about 4-6 hours after feeding). Measure 100g (3.5 oz).
  2. Mix the Dough: In a large bowl, combine 350g (2 ¾ cups) all-purpose flour, 50g (¼ cup) granulated sugar, and 1 tsp salt. In a separate bowl, whisk together 120ml (½ cup) warm whole milk, 60g (4 tbsp) softened unsalted butter, and the active starter. Pour wet ingredients into dry and stir until roughly combined.
  3. Knead the Dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6-7 minutes. Dough should be slightly tacky but not sticky.
  4. First Rise: Place dough in a lightly greased bowl, cover with plastic wrap or damp towel, and let rise at room temperature for 3-4 hours or until doubled in size. Optionally, do a slow overnight rise in the fridge for more flavor.
  5. Prepare the Filling: Mix 100g (½ cup, packed) brown sugar, 2 tbsp ground cinnamon, and 50g (3 ½ tbsp) melted unsalted butter in a small bowl until combined.
  6. Roll Out the Dough: Punch down risen dough gently and roll into a 12×16-inch rectangle on a floured surface. Brush evenly with cinnamon butter mixture.
  7. Shape the Rolls: Starting at the long edge, tightly roll dough into a log. Cut into 12 equal slices (~1.5-inch thick) using a sharp knife or bench scraper. Place rolls cut-side up in a greased 9×13-inch baking pan, leaving space between them.
  8. Second Rise: Cover pan with plastic wrap or towel and let rolls rise for 2 hours at room temperature or until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if browning too fast.
  10. Make the Frosting: While baking, beat together 100g (3.5 oz) softened cream cheese, 120g (1 cup) powdered sugar, 1 tsp vanilla extract, and 1-2 tbsp milk or cream until smooth and creamy.
  11. Cool and Frost: Let rolls cool about 10 minutes before spreading cream cheese frosting. Serve warm for best texture.

Notes

If dough is too sticky during kneading, sprinkle a little more flour but avoid adding too much to prevent dense rolls. Use warm milk around 100°F (38°C) to activate yeast without killing it. Let rolls rise fully to avoid dense texture. Frost rolls while warm for best melting effect. Variations include gluten-free flour blends, vegan substitutions, and adding nuts or chocolate chips.

Nutrition

Keywords: sourdough cinnamon rolls, homemade cinnamon rolls, fluffy cinnamon rolls, sourdough starter recipe, easy cinnamon rolls, brunch recipe, sweet rolls

Find it online: https://blairrecipes.com/irresistible-sourdough-cinnamon-rolls-recipe-easy-fluffy-homemade-treats/