Sourdough Cinnamon Rolls: Recipe and Baking Tips
Written by MasterClass
Last updated: Dec 21, 2024 • 4 min read
These warm, comforting sourdough cinnamon rolls pair a subtly tangy dough with a sweet cinnamon filling. Serve this twist on a sweet classic for breakfast, brunch, or dessert.
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What Are Sourdough Cinnamon Rolls?
Sourdough cinnamon rolls are a tangy, hearty take on the sweet rolled pastries made of airy dough enriched with a sourdough starter. You can fill these sweet rolls with gooey cinnamon-sugar filling and top them with cream cheese icing, just like the classic treat.
In contrast to traditional yeasted cinnamon rolls, these baked goods have a unique, subtly tangy flavor thanks to the inclusion of the sourdough starter. The starter is a major component in any sourdough bread recipe, but you can also use it to make a host of baked goods, including sourdough banana bread and sourdough brownies.
4 Tips for Making Sourdough Cinnamon Rolls
Whether you’re a pastry-making pro or a baking novice, follow these tips to make airy sourdough cinnamon rolls.
- 1. Prep the dough the night before. Save time by making your dough and letting your cinnamon rolls proof in the refrigerator the day before baking. Prepping the dough in advance will give the sourdough starter plenty of time to ferment, resulting in airier rolls.
- 2. Proof the dough. Proofing is a step in bread and viennoiserie baking that activates the yeast in the dough, or in this case, the sourdough starter. At the same time, you don’t want over-proofed dough (which rises so much that it eventually collapses, causing the layers to separate and the butter to leak) or under-proofed dough (which will result in a tight crumb, and you won’t get those fluffy, flaky layers).
- 3. Roll tight spirals. Roll your dough into very tight spirals to help the buns keep their shape as they bake. Using both of your hands, form the dough into C-shapes, with your thumbs pressing at the base edge of the dough, keeping the roll tight as you work. Continue pushing the dough up with your thumbs to roll it into a spiral.
- 4. Use a serrated knife. A serrated knife effectively cuts through the delicate layers of your roll to create the buns. Alternatively, use dental floss or thin twine for clean cuts.
How to Store Sourdough Cinnamon Rolls
Baked sourdough cinnamon rolls will keep in an airtight container on the countertop for 2 days or in the refrigerator for up to a week. Alternatively, place the cinnamon rolls in a zip-top freezer-proof bag and store them in the freezer for up to 2 months.
Store unbaked cinnamon rolls in the refrigerator for up to 1 day or in the freezer for up to 2 months. To freeze raw cinnamon rolls, wrap the cinnamon roll–filled pan in a layer of plastic wrap, followed by a layer of foil. When you’re ready to bake the rolls, thaw them at room temperature for a few hours before baking.
Easy Sourdough Cinnamon Rolls Recipe
makes
8 rollsprep time
45 mintotal time
1 hr 15 mincook time
30 minIngredients
For the dough:
For the filling:
For the cream cheese frosting:
Note: The total time does not include up to 9 hours and 5 minutes of inactive time.
Make the dough:
- 1
In the large bowl of a stand mixer with a dough hook attachment, combine the sourdough starter, sugar, butter, egg, milk, and salt.
- 2
With the mixer running on low speed, slowly sift in the flour. Raise to medium speed to knead the dough until smooth, about 15 minutes.
- 3
Transfer the kneaded dough to a large greased bowl.
- 4
Proof the dough. Cover the bowl with plastic wrap and let the dough rise in a warm spot overnight, until it doubles in size.
- 5
About 1 hour into the overnight rise, stretch the center of the dough upward and punch it back down into itself. Repeat this process 4 times, rotating the bowl in a circle as you go.
Assemble and bake the rolls:
- 1
When you’re ready to assemble the rolls, make the filling. In a small bowl, mix together the brown sugar and cinnamon.
- 2
Remove the proofed dough from the refrigerator, punch down on its top, and transfer it to a lightly floured work surface.
- 3
Using a rolling pin, roll the dough out into an 11x8-inch rectangle.
- 4
Brush the dough with the melted butter and sprinkle it with the cinnamon-sugar filling.
- 5
Roll the long side of the dough inward as tightly as you’d like, starting with a long side. Pinch the seam to seal.
- 6
Using a serrated knife or cooking twine, cut the dough roll into 8 slices.
- 7
Place the rolls in a greased 13x9-inch baking dish, cut-side down.
- 8
Cover the pan loosely with a kitchen towel, and let the rolls rise in a warm place, until the dough doubles in size, about 1 hour.
- 9
Preheat the oven to 350 degrees Fahrenheit.
- 10
Bake the rolls until they are golden brown and cooked through, about 30 minutes. Remove the baking pan from the oven, and let the cinnamon rolls cool for 5 minutes.
Make the cream cheese frosting:
- 1
As the rolls bake, make the cream cheese frosting. In a medium-sized bowl, beat together the butter, cream cheese, vanilla extract, and salt until combined.
- 2
Gradually beat the powdered sugar into the cream cheese mixture.
- 3
Spread the cream cheese frosting over the tops of the rolls while they are still warm, and serve.
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