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! 

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

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

• Serrated Knife
• Unbleached Parchment Paper
• 9×12 stainless steel cake pan
• Mixing Bowl
• Bread Whisk

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

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

Molly LaFontaine

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! 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Ferment 10 hours hrs

Total Time 10 hours hrs 45 minutes mins

Course Breakfast

Cuisine Sourdough

Servings 9 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: If your starter isn't already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it's active. 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 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it's bubbly and has risen. Then measure out the amount of starter you need and 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.
• EITHER knead the dough for 2-3 minutes by hand or with a mixer OR do the stretch-and-fold method (pick one).

  To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.

Bulk Ferment

• After kneading OR stretch-and-folding, place a damp kitchen towel or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment. Please see notes below for troubleshooting.

  The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.

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 completely (1-2 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 large 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, so they're touching a little.
• Pour and brush on the 1/3 cup milk over the tops of the cinnamon rolls and bake at 375 degrees Fahrenheit for 23-25 minutes or until they are completely baked.

Make Frosting & Enjoy

• While baking, make 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! Store unfrosted cinnamon rolls at room temperature and frosted in the fridge.

Notes

TROUBLESHOOTING HELP

Issue #1:

What to do if your dough isn’t doubling in size during the bulk ferment and/or 2nd rise – If your dough doesn’t look like it’s doing anything halfway through either bulk ferment or 2nd rise, you need to place it in a slightly warmer area or give it a few more hours. 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 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.

 

Issue #2:

What to do if your dough won’t double in size even in the warmer area (and your baked goods are dense) – If your dough doesn’t double even in the warmer area for either the bulk ferment and/or the second rise, your starter is too weak to ferment the dough even in a warm environment. Don’t worry this can be fixed!

 

To fix this, you will want to leave your starter out on the counter for 2 days and feed your entire starter jar every 12 hours at a 2:1 ratio of unbleached flour to filtered water (example: 1/2 cup unbleached flour + 1/4 cup filtered or bottled water, double this or cut it in half depending on how much starter you have, only fill your jar half full). Remove some starter before doing the feedings to make room if needed.

 

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.

 

By doing this feeding every 12 hours will strengthen the cultures in your starter for light and fluffy breads and treats. After the 2 days, you can go back to feeding it like normal. Be sure to use the 2:1 ratio feeding from here on out.

 

Sourdough Baking Disclaimer – I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.

 

Did you make this recipe? – If you loved it, I’d be so grateful if you left a comment on the blog post. It helps more than you know. You can share a photo on social media, tag @plumbranchhome

 

A quick note: My recipes are created, tested, and loved in our home – never made with AI.

Keyword maple cinnamon rolls, sourdough maple cinnamon rolls