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Iced sourdough cinnamon rolls on a farmhouse table

Sourdough Cinnamon Rolls Recipe

This sourdough cinnamon rolls recipe is naturally leavened for the perfect balance of sweetness and tang. Filled with buttery cinnamon sugar and topped with a pourable maple vanilla cream cheese glaze, they’re the ultimate cozy treat for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 8 hours
Course Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

For the cinnamon roll dough:

  • 133 grams melted butter (1 stick)
  • 200 grams sourdough starter (a heaping ¾ cup)
  • 50 grams warm water (¼ cup)
  • 500 grams all purpose flour (3 ¾ cup)
  • 113 grams honey (⅓ cup)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the cinnamon sugar filling:

  • 133 grams softened butter (1 stick)
  • 150 grams brown sugar (¾ cup)
  • 2 tbs cinnamon

For the cream cheese glaze:

  • 6 ounces softened cream cheese
  • 80 grams whole milk (⅓ cup)
  • 105 grams maple syrup (⅓ cup)
  • 2 teaspoon vanilla extract``
  • 1 pinch salt

Instructions
 

  • Make the dough: In the bowl of a stand mixer (or a large mixing bowl), whisk together the sourdough starter, water, melted butter, honey, eggs, and vanilla extract until smooth.
    Add the flour and salt, then mix until a shaggy dough forms.
    If using a stand mixer: Attach the dough hook and knead on low speed for 5–8 minutes, or until the dough becomes smooth, elastic, and slightly tacky
    If kneading by hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, soft, and stretchy.
  • Bulk ferment the dough: Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let it bulk ferment at room temperature for 8–12 hours, or until doubled in size and puffy.
  • Add leavening. After fermentation, sprinkle baking soda and baking powder evenly over the dough. Knead or mix for about 5 minutes to fully incorporate — this step helps the rolls rise light and fluffy in the oven.
  • Make the cinnamon filling: In a small bowl, combine softened butter, brown sugar, and cinnamon. Mix until smooth and spreadable.
  • Roll and fill the dough: Lightly flour your work surface and roll the dough into a ¼-inch thick rectangle (about 12×18 inches). Spread the cinnamon-sugar mixture evenly over the surface, leaving a small border along one long edge. Don't worry if your cinnamon butter doesn't spread well. Instead, crumble it evenly across the dough's surface, and it will melt together while baking!
  • Shape the rolls: Roll the dough up tightly into a log. Pinch the seam closed to seal, then slice into 12 even rolls using a sharp knife or unflavored dental floss.
  • Bake: Grease a cast-iron skillet or baking dish, and arrange the rolls evenly inside, leaving a little space between each. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden brown and baked through.
  • Mix the glaze: In a small saucepan over medium heat, whisk together the cream cheese, milk, maple syrup, vanilla extract, and salt until smooth and pourable. If the glaze is too thick, add a splash more milk (1–2 teaspoons at a time) until it easily drizzles off a spoon.
  • Glaze the rolls: Pour the warm glaze over your cinnamon rolls right after baking for a glossy, sweet finish that melts into every swirl.
Keyword sourdough cinnamon rolls recipe