These sourdough cinnamon rolls are the ultimate combination of tender, fluffy dough and gooey cinnamon-sugar filling, all topped with a luscious vanilla icing that melts into the warm rolls. They’re decadent, perfectly sweet, and feature those signature golden swirls that are utterly irresistible!
I’ve crafted this recipe to be approachable yet impressive, using a sourdough starter or discard for that subtle tangy flavor that makes these rolls all the more special. Whether you’re a seasoned baker or just getting started, you’ll find this recipe to be foolproof and rewarding. Trust me, your kitchen will smell like a dream, and your family will beg for seconds!
Why This Sourdough Cinnamon Rolls Recipe Is So Irresistible
- Perfectly fluffy dough: The overnight rest gives the sourdough time to ferment, resulting in soft, airy rolls that practically melt in your mouth.
- Rich cinnamon-sugar filling: Every bite bursts with the warm, cozy spice of cinnamon and rich brown sugar.
- Made with sourdough discard: Don’t toss your starter—this recipe gives it a second life.
- Simple, creamy icing: The vanilla-scented topping drapes over the warm rolls, adding sweetness and a touch of indulgence.
- Foolproof process: With clear steps and pro tips, even beginners can master this recipe!
Essential Ingredients for Perfect Sourdough Cinnamon Rolls
Let’s walk through a few of the key ingredients that make this recipe shine. These pantry staples work together to create the ultimate batch of cinnamon rolls:
- Sourdough Starter: This recipe uses sourdough starter or discard to infuse the dough with a slight tang. If you don’t have a starter, you can try purchasing one from a local baker or making your own at home.
- Buttermilk: Buttermilk keeps the dough tender and adds a subtle tangy richness. If you don’t have buttermilk on hand, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 10 minutes.
- Brown Sugar: Packed brown sugar provides the caramel-like sweetness in the filling, perfectly complementing the cinnamon.
- Unsalted Butter: Butter adds richness to both the dough and the filling, and is the key to creating those soft, melt-in-your-mouth layers.
Sourdough Cinnamon Rolls Recipe Details
- Servings: 12 servings
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 9 hours 20 minutes
Sourdough Cinnamon Rolls Ingredients
- ½ cup unsalted butter
- 1 ¾ cups all-purpose flour
- 1 cup buttermilk
- ⅓ cup sourdough starter
- 1 tablespoon honey
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- For the icing:
- 1 cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
How to Make Sourdough Cinnamon Rolls
- Cut the cold unsalted butter into the flour until crumbly. Stir in the buttermilk, sourdough starter, and honey until the dough comes together. Cover the dough and let it rest for 8 hours or overnight—this is where the magic of sourdough happens!
- Preheat your oven to 375°F (190°C). Prepare two round baking pans by greasing them with butter or oil.
- Sprinkle the dough with baking powder, salt, and baking soda, then knead it gently until everything is well incorporated.
- Generously flour your countertop and the dough to prevent sticking. Roll the dough out into a 20×12-inch rectangle.
- For the filling, mix the brown sugar and cinnamon together. Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly across the surface, leaving a small border around the edges.
- Roll up the dough tightly from the shorter side to form a log. Use a bench scraper or sharp knife to slice the log into 12 equal rolls.
- Arrange the rolls in the prepared pans with a little space between them to allow room for rising. Bake for 35-40 minutes, or until the rolls are golden and your kitchen smells heavenly.
- While the rolls bake, whisk together the confectioners’ sugar, melted butter, milk, and vanilla extract for the icing.
- As soon as the rolls come out of the oven, drizzle the icing over the top so it melts into all the gooey crevices. Serve warm and enjoy!
Expert Tips for the Best Sourdough Cinnamon Rolls
- Use room-temperature starter: A room-temp starter works best for smooth incorporation and consistent dough.
- Don’t rush the rest: The overnight ferment develops flavor and texture, so don’t skip it!
- Flour your work surface: Prevent sticky dough disasters by generously flouring your countertop and rolling pin.
- Cut with care: Use a sharp knife or floss to slice your rolls cleanly without squishing the layers.
- Reheat gently: Warm leftover rolls in the oven at 300°F for about 10 minutes to enjoy that fresh-baked taste.
Delicious Sourdough Cinnamon Rolls Variations
- Chocolate Twist: Sprinkle mini chocolate chips over the cinnamon-sugar mixture before rolling up the dough.
- Pecan-Caramel Rolls: Add chopped pecans to the filling and drizzle warm caramel over the baked rolls.
- Maple Frosting: Swap the icing’s vanilla extract for pure maple syrup for a fall-inspired flavor.
- Vegan Option: Use non-dairy butter, plant-based milk, and maple syrup in place of honey.
Sourdough Cinnamon Rolls FAQs
Can I make these rolls with sourdough discard?
Yes! This recipe is perfect for using up your sourdough discard, as it imparts a mild tangy flavor without requiring an active, bubbly starter.
Can I skip the overnight fermentation?
The overnight rest is key to developing flavor. If you’re short on time, try a 4-6 hour rest in a warm spot instead.
How should I store leftover rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. Reheat gently to enjoy them warm!
What can I use instead of buttermilk?
If you’re out of buttermilk, you can make your own substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
Can I freeze unbaked rolls?
Absolutely! Assemble the rolls, then freeze them on a tray before baking. Once frozen, transfer them to a freezer bag. Thaw and bake as needed.
Now that you’ve got all the tips, ingredients, and steps for these incredible sourdough cinnamon rolls, it’s time to put your apron on and get baking! I’d love to hear how your batch turned out—leave a comment or share a photo. Happy baking!
Sourdough Cinnamon Rolls
Ingredients
- ½ cup unsalted butter
- 1 ¾ cups all-purpose flour
- 1 cup buttermilk
- ⅓ cup sourdough starter
- 1 tablespoon honey
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup confectioners' sugar For the icing:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Cut the cold unsalted butter into the flour until crumbly. Stir in the buttermilk, sourdough starter, and honey until the dough comes together. Cover the dough and let it rest for 8 hours or overnight—this is where the magic of sourdough happens!
- Preheat your oven to 375°F (190°C). Prepare two round baking pans by greasing them with butter or oil.
- Sprinkle the dough with baking powder, salt, and baking soda, then knead it gently until everything is well incorporated.
- Generously flour your countertop and the dough to prevent sticking. Roll the dough out into a 20x12-inch rectangle.
- For the filling, mix the brown sugar and cinnamon together. Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly across the surface, leaving a small border around the edges.
- Roll up the dough tightly from the shorter side to form a log. Use a bench scraper or sharp knife to slice the log into 12 equal rolls.
- Arrange the rolls in the prepared pans with a little space between them to allow room for rising. Bake for 35-40 minutes, or until the rolls are golden and your kitchen smells heavenly.
- While the rolls bake, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract for the icing.
- As soon as the rolls come out of the oven, drizzle the icing over the top so it melts into all the gooey crevices. Serve warm and enjoy!
