Sourdough Cinnamon Rolls Recipe (with cream cheese frosting)

This sourdough cinnamon rolls recipe has no business being this delicious! Not only do they taste amazing but they’re made with wholesome ingredients and simplified steps. Plus they’re topped with a delicious cream cheese frosting.

Any skill level of baker can make this recipe, you don’t have to be a pro! You can make this recipe same day or overnight, it’s customizable to your schedule!

up close cinnamon roll with frosting
Source: Plum Branch Home

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Sourdough Cinnamon Rolls Recipe Inspiration

Now that I’ve had my sourdough starter for an entire year I wanted to create a cinnamon roll recipe. I’ve seen so many versions online but many use grams for measuring ingredients or overcomplicated steps.

After doing a little research and talking with my sourdough friends, I decided to create a super simple recipe that anyone could follow. Each bite is full of pillowy dough and a cinnamon sugar swirl. My husband says they’re the best he’s ever had every time I make them!

Reasons You’ll Love This Recipe

  • Soft and delicious cinnamon rolls
  • The easiest sourdough cinnamon roll recipe on the internet
  • They turn out like a bakery made them
  • Low sugar content so they aren’t too sweet

Tips for Easy Preparation

  • Follow each step of this recipe, don’t cut anything short
  • Choose the overnight baking timeline for a simplified process
tray of cinnamon rolls
Source: Plum Branch Home

How to Make Ahead

If you would like to wake up and bake the cinnamon rolls fresh, see the overnight sample baking timeline shared below. I do this all the time! If you prefer already baked cinnamon rolls in the morning follow the same day sample baking timeline.

Ingredients

Cinnamon Rolls

  • 1/2 cup fed sourdough starter
  • 8 Tbsp cold butter
  • 3 cups unbleached all-purpose flour
  • 1 cup water
  • 1 tsp salt
  • 1 tsp raw honey
  • 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
  • 1/3 cup pure cane sugar
  • 6 Tbsp softened butter (not melted)

Frosting

  • 8 ounces cream cheese (softened)
  • 3 tsp raw honey
  • 3 Tbsp milk

Kitchen Tools You’ll Need

Step by Step Instructions

butter being grated
Source: Plum Branch Home

First, add sourdough starter, butter grated with a cheese grater, flour, water, salt, and honey to a large bowl and mix until combined.

Second, cover bowl with a lid or kitchen towel and let bulk ferment on the counter at room temperature for 6-8 hours (dough needs to double in size).

sprinkling baking powder on dough
Source: Plum Branch Home

Third, after bulk ferment, uncover dough and sprinkle baking soda and baking powder over dough.

Forth, knead in the baking soda and baking powder by hand (or electric mixer) for 3 minutes.

Fifth, preheat oven to 375 degrees Fahrenheit.

Sixth, make the filling by combining cane sugar, cinnamon, and softened butter in a bowl until evenly combined. Set aside.

Seventh, roll out dough on a lightly floured surface into a rectangle approximately 10″ x 20″.

hand spreading cinnamon sugar on dough
Source: Plum Branch Home

Eighth, with a butter knife evenly spread filling over the entire rectangle.

Ninth, 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 1.5 to 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 to bake.

cinnamon rolls just brushed with milk
Source: Plum Branch Home

Tenth, place cinnamon rolls on a baking sheet (lined with parchment or lightly greased with butter) just barely touching, brush the tops with 1/3 cup milk or cream and bake for 20-25 minutes.

cream cheese frosting being mixed
Source: Plum Branch Home

During this time of baking make the frosting by adding cream cheese, honey, and milk into a bowl and mixing with a hand mixer until evenly combined.

hand spreading frosting on cinnamon bun
Source: Plum Branch Home

Eleventh, let cinnamon rolls cool 2-5 minutes, add frosting, and enjoy!

Same Day Sample Baking Timeline

12 pm – mix dough

12 pm – 6 pm – bulk ferment

6 pm – add baking soda + baking powder and knead

6:03 pm – preheat oven + make filling

6:08 pm – roll out dough, shape, slice, brush with milk

6:25 pm – bake cinnamon rolls + make frosting

6:45 pm – enjoy!

Overnight Sample Baking Timeline

Friday 12 pm – mix dough

12 pm – 6 pm – bulk ferment

6 pm – add baking soda + baking powder and knead

6:03 pm – preheat oven + make filling + make frosting

6:08 pm – roll out dough, shape, slice, brush with milk

6:25 pm – place in the fridge overnight

Saturday 7 am – preheat oven and get sheet pan out of fridge

7:10 am – bake cinnamon rolls

7:30 am – enjoy!

Storage

Store baked, unfrosted cinnamon rolls in an air tight 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.

hand serving cinnamon buns
Source: Plum Branch Home

How to Serve

Serve sourdough cinnamon rolls by themselves, with a side of bacon, homemade hashbrowns, or a bowl of fruit!

Recipe FAQ

What does fed sourdough starter mean?

Fed sourdough starter is when your sourdough has been fed with flour and water 4-12 hours before use. This makes the starter active and helps your dough rise.

Can you use sourdough discard for cinnamon rolls?

You can use sourdough discard but it will take much longer for the cinnamon rolls to rise. If you choose to do this please note the texture will not be the same as if you used fed starter.

I don’t have a cheese grater for the butter, what can I use instead?

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.

Why didn’t my sourdough cinnamon rolls rise?

They didn’t have enough time during the bulk ferment. Give the dough a few extra hours, to ensure it doubles in size.

Is it cheaper to make sourdough cinnamon rolls at home?

Yes! It is 100 times cheaper to make them at home rather than buying them. Not to mention the gut health benefits and use of wholesome ingredients.

More Sourdough Breakfast Recipes

I love hearing how much you love our recipes, be sure to leave a review below! šŸ˜Š

up close cinnamon roll with frosting

Sourdough Cinnamon Rolls Recipe From Scratch

Molly LaFontaine of Plum Branch Home
This sourdough cinnamon rolls recipe has no business being this delicious! Not only do they taste amazing but they're created with wholesome ingredients and simplified steps. Any skill level of baker can make this recipe, you don't have to be a pro.
Prep Time 25 minutes
Cook Time 20 minutes
Fermenting 6 hours
Total Time 6 hours 45 minutes
Course Breakfast
Cuisine Sourdough
Servings 10 cinnamon rolls

Ingredients
  

Cinnamon Rolls

  • 1/2 cup fed sourdough starter
  • 8 Tbsp cold butter
  • 3 cups unbleached all-purpose flour
  • 1 cup water
  • 1 tsp salt
  • 1 tsp raw honey
  • 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
  • 1/3 cup pure cane sugar
  • 6 Tbsp softened butter not melted

Frosting

  • 8 ounces cream cheese softened
  • 3 tsp raw honey
  • 3 Tbsp milk

Instructions
 

  • Add sourdough starter, butter grated with a cheese grater, flour, water, salt, and honey to a large bowl and mix until combined.
  • Cover bowl with a lid or kitchen towel and let bulk ferment on the counter at room temperature for 6-8 hours (dough needs to double in size).
  • After bulk ferment, uncover dough and sprinkle baking soda and baking powder over dough.
  • Knead in the baking soda and baking powder by hand (or electric mixer) for 3 minutes.
  • Preheat oven to 375 degrees Fahrenheit.
  • Make the filling by combining cane sugar, cinnamon, and softened 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 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 1.5 to 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 to bake.
  • Place cinnamon rolls on a baking sheet (lined with parchment or lightly greased with butter) just barely touching
  • Brush the tops with 1/3 cup milk or cream and bake for 20-25 minutes.
  • During this time of baking make the frosting by adding cream cheese, honey, and milk into a bowl and mixing with a hand mixer until evenly combined.
  • Let cinnamon rolls cool 2-5 minutes, add frosting, and enjoy!

Notes

Store baked, unfrosted cinnamon rolls in an air tight 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.
Keyword plum branch home sourdough cinnamon rolls, sourdough cinnamon rolls

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