Softest Sourdough Maple Cinnamon Rolls
These sourdough maple cinnamon rolls are so soft and pillowy! They’re made with an enriched dough, pure maple syrup, and topped with a homemade maple cream cheese frosting. The sweetness level is perfect, they won’t leave you sugared out but still taste oh-so sweet!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
These sourdough maple cinnamon rolls are one of our favorite cold day recipes! When it’s freezing here in Tennessee, I love whipping up a batch to warm the house. The sweet maple, cinnamon scent wafts through the house, giving it an extra layer of cozy.
Why You’ll Love These Sourdough Maple Cinnamon Rolls
- Soft & Fluffy: If you’re looking for a soft and fluffy, bakery-like cinnamon roll, you’ve found it!
- Perfect Sweetness: These cinnamon rolls won’t make you feel sugared out. They’re perfectly sweetened.
- Wholesome Ingredients: Each ingredient is wholesome. I developed this recipe with only pure maple syrup, no other sugars,
- Easy to Make: This recipe is so simple! I wanted anyone to be able to make it!
Tips for Cinnamon Roll Success
- Make sure your starter is active! BEFORE YOU GET STARTED: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
- Let the dough bulk ferment for 12 hours. It is important to let your dough bulk ferment for the full 12 hours. It should double in size and have air bubbles in it.
- Place the dough in a warm spot to rise. For both the bulk ferment and the second rise after shaping, your dough needs to be at room temperature in a non-drafty place.
Ingredients You’ll Need
For the Dough
- fed sourdough starter
- cold salted butter
- unbleached all-purpose flour
- water
- salt
- pure maple syrup
- baking powder
- baking soda
- milk or cream to brush tops before baking
For the Filling
- ground cinnamon
- pure maple syrup
- melted salted butter
Maple Frosting for Cinnamon Rolls
- plain cream cheese
- pure maple syrup
- milk
Helpful Kitchen Tools
How to Make Maple Cinnamon Rolls with Sourdough
Prepare Your Starter
BEFORE YOU GET STARTED: Feed your sourdough starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make the Dough
Add sourdough starter, cold stick butter grated with a cheese grater, flour, water, salt, and maple syrup to a large bowl and mix until combined.*WAIT to add in the baking powder and baking soda!
Cover dough with a lid loosely, a damp kitchen towel (that’s been wet then rung out), or plastic wrap. Let dough sit for 30 minutes on the counter at room temperature.
Stretch & Folds
After 30 minutes, begin the first round of stretch and folds. To do this pull a section of the dough upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.
Cover the dough again and let it sit at room temperature for another 30 minutes. Then, repeat a second round of stretch and folds.
Bulk Ferment Cinnamon Roll Dough
Bulk ferment dough on the counter top at room temperature for 10-12 hours (see information in notes below)
Prep for Baking
After bulk ferment, uncover dough and sprinkle baking soda and baking powder over dough.
Knead the dough until the baking soda and baking powder are incorporated (about 2 minutes)
Preheat oven to 375 degrees Fahrenheit.
Make Filling & Shape
Make the filling by combining maple syrup, cinnamon, and butter in a bowl until evenly combined. Set aside.
Roll out dough on a lightly floured surface into a rectangle approximately 10″ x 20″.
With a butter knife evenly spread filling thin over the entire rectangle.
Starting at the shorter 10″ side of the rectangle begin to roll the dough into a log. Pinch the seam together with your hands.
Slice the log into 9, 2 inch cinnamon rolls.
At this time you can either continue the recipe or cover the baking sheet and pop them in the fridge until the morning or until you’re ready to bake.
Bake
Line a 9×12” metal baking/cake pan with parchment or lightly greased with butter and flour. Then arrange cinnamon rolls inside in 3 rows of 3, leaving space between each to expand (about 1/4” between).
Pour and brush on the 1/3 cup milk over the tops of the cinnamon rolls and bake for 23-25 minutes or until they are completely baked.
Make Frosting & Enjoy
During this time of baking make the frosting by adding softened cream cheese, maple syrup, and milk into a bowl. Mix with an electric mixer on low-medium speed until well combined.
Let cinnamon rolls cool 5 minutes, add frosting to the rolls you plan to eat, and enjoy!
Storing Maple Cinnamon Rolls
Store baked, unfrosted cinnamon rolls in an airtight container for up to 4 days at room temperature. Be sure to store cream cheese frosting in the fridge and frost them only when you’re ready to eat.
Freezing
You can freeze raw cinnamon rolls or baked cinnamon rolls for up to 3 months in the freezer. Be sure to wrap them individually in parchment and place them in an air-tight container or bag.
Best Way to Reheat Cinnamon Rolls
My favorite way to reheat cinnamon rolls is in a 350 degree preheated oven for 5-10 minutes. This keeps the texture and flavors. You can brush a little extra milk on top if desired.
Recipe FAQs
The milk helps make the cinnamon rolls soft and pillowy! They soak it up while baking.
This happens when either your starter isn’t strong and active before you use it or if your dough was too cold. See notes on the recipe card for help.
Fed sourdough starter is when your sourdough has been fed with flour and water. Usually 4-12 hours before use. This makes the starter active and helps your dough rise.
If you don’t have a cheese grater you can use a fork to cut the butter into the flour until pea sized pieces form.
You’ll bake these maple cinnamon rolls at 375 degrees for 23-25 minutes.
More Sourdough Cinnamon Roll Recipes
- Sourdough Cinnamon Rolls
- Sourdough Pumpkin Cinnamon Rolls
- Strawberry Sourdough Sweet Rolls From Scratch
- Sourdough Honey Buns (better than Little Debbie’s)
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Softest Sourdough Maple Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 1/2 cup fed sourdough starter
- 8 Tbsp stick butter (not margarine)(salted)(and must be cold)
- 3 cups all-purpose flour
- 1 cup water
- 1 tsp salt
- 2 tsp pure maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup milk or cream to brush tops before baking
Filling
- 1/4 cup ground cinnamon
- 1/4 cup pure maple syrup
- 6 Tbsp melted butter (salted)
Maple Frosting
- 8 oz plain cream cheese
- 1/3 cup pure maple syrup
- 1 tsp milk
Instructions
Prepare Your Starter
- BEFORE YOU GET STARTED: Feed your sourdough starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make the Dough
- Add sourdough starter, cold stick butter grated with a cheese grater, flour, water, salt, and maple syrup to a large bowl and mix until combined. *WAIT to add in the baking powder and baking soda!
- Cover dough with a lid loosely, a damp kitchen towel (that’s been wet then rung out), or plastic wrap. Let dough sit for 30 minutes on the counter at room temperature.
Stretch & Folds
- After 30 minutes, begin the first round of stretch and folds. To do this pull a section of the dough upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.
- Cover the dough again and let it sit at room temperature for another 30 minutes. Then, repeat a second round of stretch and folds.
Bulk Ferment
- Bulk ferment dough on the counter top at room temperature for 10-12 hours (see information in notes below)
Prep for Baking
- After bulk ferment, uncover dough and sprinkle baking soda and baking powder over dough.
- Knead the dough until the baking soda and baking powder are incorporated (about 2 minutes)
- Preheat oven to 375 degrees Fahrenheit.
Make Filling & Shape
- Make the filling by combining maple syrup, cinnamon, and butter in a bowl until evenly combined. Set aside.
- Roll out dough on a lightly floured surface into a rectangle approximately 10″ x 20″.
- With a butter knife evenly spread filling thin over the entire rectangle.
- Starting at the shorter 10″ side of the rectangle begin to roll the dough into a log. Pinch the seam together with your hands and slice the log into 9, 2 inch cinnamon rolls.
- At this time you can either continue the recipe or cover the baking sheet and pop them in the fridge until the morning or until you're ready to bake.
Bake
- Line a 9×12” metal baking/cake pan with parchment or lightly greased with butter and flour. Then arrange cinnamon rolls inside in 3 rows of 3, leaving space between each to expand (about 1/4” between).
- Pour and brush on the 1/3 cup milk over the tops of the cinnamon rolls and bake for 23-25 minutes or until they are completely baked.
Make Frosting & Enjoy
- During this time of baking make the frosting by adding softened cream cheese, maple syrup, and milk into a bowl. Mix with an electric mixer on low-medium speed until well combined.
- Let cinnamon rolls cool 5 minutes, add frosting to the rolls you plan to eat, and enjoy!
Notes
- If your dough doesn’t look like it’s doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn’t double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you’re using unbleached flour and filtered or bottled water to do this. If you don’t, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.
Looks like a divine recipe! I’m just wondering how much of the starter should be added when I feed it. I see you stated 1 cup flour and 1/2 cup water but I’m not sure how much starter should be included. Any help would be greatly appreciated!
Thank you so much! So when you feed your starter that 1 cup flour + 1/2 cup water you will want to add that to your entire sourdough starter jar. Then 4-12 hours later when the starter is active and bubbly, you’ll take out the starter amount you need to make the cinnamon rolls. Let me know if you have more questions!
Amazingly soft and delicious!!
These are way better than any I can buy!!
Definitely my favorite 😋
Aww thank you so much!! I’m so glad you love them and think they’re better than any you can buy!!