Sourdough Cinnamon Rolls

These Sourdough Cinnamon Rolls are the kind of breakfast worth waking up early for: pillowy soft, extra buttery, gooey, and topped with sweet vanilla icing. Make them the same day or prep overnight so they're ready to bake on Christmas morning!

Course Breakfast, Dessert

Cuisine American

Prep Time 18 30

Cook Time 35

Cool Time 20

Total Time 19 25

Servings cinnamon rolls

Calories 500kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Cinnamon Rolls

1 cup (240 grams) whole milk
½ cup (100 grams) active sourdough starter or "fresh" discard less than 24 hours old
¼ cup (50 grams) granulated sugar
2 large eggs
4 ¼ cups (510 grams) all-purpose flour
3 ½ teaspoon (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt
½ cup (113 grams; 1 stick) unsalted butter melted and cooled
½ cup heavy cream

Cinnamon Sugar Filling

¾ cup (150 grams) brown sugar packed
½ cup (113 grams; 1 stick unsalted butter softened
4 teaspoons ground cinnamon

Vanilla Icing

2 cups powdered sugar
4 tablespoons (57 grams) unsalted butter melted
2 tablespoons whole milk
1 teaspoon vanilla extract

Instructions

Feed your starter 6–12 hours before you plan to mix the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
In the bowl of a stand mixer, whisk together the whole milk, sourdough starter, and granulated sugar. Add the eggs and whisk until well combined. Add the flour, salt, and melted, cooled butter.
1 cup (240 grams) whole milk, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 2 large eggs, 4 ¼ cups (510 grams) all-purpose flour, 3 ½ teaspoon (10 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams; 1 stick) unsalted butter
Attach the dough hook and mix on low speed until the ingredients come together into a dough. Increase the speed to medium and knead for 10–15 minutes, or until the dough is smooth and pulls away cleanly from the sides of the bowl.
Transfer the dough to a clean bowl or straight-sided container. Cover and let it rise at room temperature until nearly doubled in size, noticeably puffy, and showing bubbles throughout. This can take anywhere from 4–12+ hours, depending on the temperature of your kitchen and the strength of your starter.

A straight-sided container makes it easier to keep track of how much the dough has risen.

Just before the dough finishes bulk fermenting, mix the brown sugar, softened butter, and cinnamon together in a bowl until well combined. Cover and set aside.
½ cup (113 grams; 1 stick unsalted butter, ¾ cup (150 grams) brown sugar, 4 teaspoons ground cinnamon
Butter a 9x13-inch baking pan and line the bottom with parchment paper. Turn the dough out onto a lightly floured surface and roll it into a 12x20-inch rectangle, about ¼-inch thick. Use just enough flour to keep the dough from sticking. Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border along one of the long edges. Starting at the opposite long edge, roll the dough tightly into a log toward the uncovered edge.
Use a piece of butcher's twine or a sharp knife to trim the tapered ends, then cut the log into 12 equal-sized rolls, about 1 ¼ inches thick. Arrange the rolls in the prepared baking pan.
Cover the pan and let the rolls rise at room temperature for 1–2 hours, or until noticeably puffy. To make them ahead, cover the pan and refrigerate the shaped rolls overnight. The next day, remove them from the refrigerator and let them proof at room temperature for 2–4 hours, or until noticeably puffy, before baking.
Preheat the oven to 375°F about 20 minutes before the rolls finish proofing. Just before baking, pour the heavy cream evenly over the cinnamon rolls. Cover the pan loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 20 minutes, or until the rolls are lightly golden brown.
½ cup heavy cream
While the rolls are baking, whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth.
2 cups powdered sugar, 4 tablespoons (57 grams) unsalted butter, 2 tablespoons whole milk, 1 teaspoon vanilla extract
Let the cinnamon rolls cool for about 20 minutes before pouring the icing over the top. Use a spoon or spatula to spread it evenly over the rolls. Serve warm.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temperature and warm before serving.
Make Ahead: After shaping the cinnamon rolls and arranging them in the baking pan, cover and refrigerate overnight (up to 24 hours). The next day, remove them from the refrigerator and let them proof at room temperature for 2–4 hours, or until noticeably puffy, before baking as directed.

Nutrition

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