Sourdough Cinnamon Rolls

If you and I were neighbors, I’d text you at 9 pm like hey, I just mixed dough for Sourdough Cinnamon Rolls, want one in the morning, bring a mug. This recipe is my lazy weekend love letter to buttery spirals with that gentle sourdough tang that makes you take a second bite before the first one has even settled. The first time I baked these I forgot the cinnamon for one roll in the corner, and my kid called it a sugar cloud roll. Which, fair, but still. Anyway, if your starter is perky and you’ve got a quiet evening, we’re off to the races; kettle on, apron optional.

Quick digression. I used to think cinnamon rolls had to be a production with a perfect, glossy finish. Now I think the best ones look a bit cozy and rumpled, like a good sweater. Also, if a swirl unravels, just tuck it back in like a sleepy puppy and carry on.

Why I keep making these on slow mornings

I make this when our house needs a mood lift or when the weather can’t decide what it’s doing. My family goes a bit mad for the edges because they caramelize and go all toffee like; I’m a center person myself. If I have friends staying over, I pop the pan in the fridge overnight so I can pretend I’m wildly organized the next day. And when the dough feels sticky I used to panic, but actually, I find it works better if I let it rest a smidge and then it behaves. Magic? Probably gluten.

Oh, and if you’ve ever felt like sourdough timing is a puzzle, same. I’ve learned to trust the look and feel more than the clock. Took me ages, but it’s kinder on the nerves.

The ingredient lineup, plus a few swaps I really use

Active sourdough starter 100 percent hydration 150 g about 3 or 4 heaping tablespoons when bubbly. If yours is sluggish, peek at this starter guide I like.
Warm milk 240 g about 1 cup. I sometimes use half and half when I’m feeling fancy, or oat milk when that’s what’s in the fridge.
Granulated sugar 50 g about 1 or 4 cup. My grandmother always insisted on Brand X, but honestly any version works fine.
Large eggs 2 at room temp.
Unsalted butter 85 g about 6 tablespoons melted then cooled. Olive oil works in a pinch, the rolls are softer and a little richer.
All purpose flour 500 to 560 g about 4 to 4 and a half cups. Start lower, add if the dough is ultra sticky.
Fine sea salt 8 g about 1 and a half teaspoons.
Vanilla 1 teaspoon optional but lovely.

Filling

Soft butter 75 g about 5 tablespoons.
Brown sugar 150 g about 3 or 4 cup lightly packed.
Ground cinnamon 2 tablespoons. Add a pinch of cardamom if you like, I do.
Orange zest 1 teaspoon optional for a sunny vibe.
Tiny pinch of salt.

Cream cheese icing

Cream cheese 115 g about 4 ounces softened. If you only have mascarpone, it’s dreamy and a bit lighter.
Powdered sugar 120 g about 1 cup sifted if you remember.
Milk or a spoon of coffee 2 to 3 tablespoons for looseness.
Vanilla 1 teaspoon and a squeeze of lemon if you want a little tang.

Let’s mix and roll, nothing too precious

Feed your starter earlier in the day so it’s at peak. If it floats in water, great, if not, no biggie, just give it more time. On second thought, if it smells very sharp, give it a tiny extra feed and wait an hour.
Whisk milk, sugar, eggs, melted cooled butter, vanilla, and starter in a big bowl. Stir in 500 g flour and the salt until a shaggy dough forms. Cover and rest 20 minutes. This is where I tidy the counter and then forget why I walked to the pantry.
Knead by hand 5 to 8 minutes until smooth and slightly tacky, or use a mixer on low. If it sticks like glue, dust with a tablespoon or two of flour, but try not to add too much. You want soft, not stiff. It should pull form the bowl sides when ready.
First rise. Pop into a lightly oiled bowl, cover, and let rise until puffy and up by about half, 3 to 5 hours depending on your room. It may not double, that’s fine. If it’s chilly, I sit the bowl near the oven light or in a switched off microwave with a cup of warm water.
Chill the dough 30 minutes. Not mandatory, but it makes rolling easier and my sanity stays intact.
Mix the filling. Stir soft butter, brown sugar, cinnamon, zest, and salt into a paste. This is where I usually sneak a taste, purely for quality control.
Roll it out on a lightly floured surface to a rectangle about 30 by 40 cm 12 by 16 inches. If it looks wonky, that’s the charm.
Spread the filling to the edges, then roll up from the long side into a snug log. Pinch the seam to seal.
Slice into 12 pieces. I use unflavored dental floss for clean cuts learned this from this clever trick, but a sharp knife works. Place in a buttered 23 by 33 cm 9 by 13 inch pan with a little space between.
Second rise. Cover and let rolls get puffy and jiggly, 60 to 120 minutes. Or, cover and refrigerate 8 to 12 hours for a morning bake. If they overproof a bit in the fridge, no stress, they still bake beautifully.
Bake at 175 C 350 F for 25 to 30 minutes until tops are golden and the center measures about 88 C 190 F. If they brown faster than you like, tent loosely with foil for the last 10 minutes. If a middle roll looks pale, give the pan 3 more minutes, it’s worth it.
Whisk icing ingredients until smooth and pourable. Spread over warm rolls so it melts into the cracks, or wait until they cool if you want a thicker swipe. I think warm is best.

Things I’ve learned the messy way

If the dough tears while rolling, patch it with a little extra butter and sugar paste. No one will know after baking.
Cold dough rolls neater, but room temp dough ferments faster. Pick your battle based on your mood.
Using too much flour on the counter can make dry edges. I now brush excess flour off the surface before spreading the filling, tiny game changer.
I once tried rushing the second rise and regretted it because the rolls baked up tight. Give them time to get that marshmallow bounce.

Variations I’ve actually tried

Brown butter filling: cook the butter until nutty, cool until soft, then mix with sugar and cinnamon. Extra toasty flavor, big yes.
Apple bits: finely dice a small apple and scatter over the filling. Tastes like a cozy fair. Do blot the apple so the roll is not soggy.
Maple pecan: swap half the brown sugar for maple sugar and add a handful of chopped pecans. I serve with a drizzle of maple after baking.
Whole wheat attempt: I tried using 50 percent whole wheat flour and the rolls were a bit dense. Edible, sure, but not my fave. Keep it to 25 percent and add a tablespoon of milk, that works better.

Gear I like, plus workarounds

Stand mixer with a dough hook. Makes the knead easy. That said, I’ve done plenty by hand while watching a show.
Rolling pin. Essential, I used to say. But a clean wine bottle works like a charm if you dont have one.
Metal pan 23 by 33 cm. Glass works too, just watch the browning.
Instant read thermometer helps you know when the center is done. Or just look for deep golden tops and that baked bread smell that floats through the kitchen.

How to store these rolls

Keep covered at room temp for 1 to 2 days. Rewarm slices in the oven at 160 C 325 F for about 8 minutes or microwave for 15 seconds, then add a thin swipe of extra icing if you like. They freeze well without icing up to a month, thaw in the fridge overnight and warm before frosting. Though honestly, in my house it never lasts more than a day.

Serving ideas that make me happy

We like these with a salty scramble and fresh berries to balance the sweetness. On holidays I serve a pan right in the middle of the table with a pot of strong coffee and a little pitcher of warm cream. If it’s afternoon, a cheeky cuppa and a small square of dark chocolate on the side is delightful.

Pro tips learned the hard way

I once cut the butter too cold and it clumped in the filling, which caused gaps. Let it soften until spreadable, then you get even spirals.
I tried to skip the rest after mixing, and the dough fought me. The short rest lets the flour hydrate so the dough relaxes and rolls nicely.
Dont flour the top of the dough before spreading the filling. The butter adheres better to a slightly tacky surface.
If you are new to sourdough timing, a quick read through The Perfect Loaf helps with the look and feel of good fermentation.

FAQ from real messages and kitchen chats

Can I make Sourdough Cinnamon Rolls in one day
Yes, start early. Mix by 8 am, first rise until puffy, shape mid day, bake mid afternoon. But the overnight chill gives better flavor, I think.

My dough is sticky, did I mess up
Probably not. Sticky dough makes softer rolls. Lightly oil your hands, do a few quick folds, and rest 10 minutes. If it’s still a puddle, add a tablespoon or two of flour.

What if my starter is weak
Give it a couple of feeds at warm room temp and watch for it to rise predictably. If you need a batch today, you can add one teaspoon instant yeast to the dough and reduce the rise time. Not traditional, but it works in a pinch.

Can I skip the cream cheese icing
Sure. A simple glaze of powdered sugar and milk is lovely, or brush warm rolls with melted butter and sprinkle with a little vanilla sugar. I wont tell.

Do I need a special flour
Nope. Plain all purpose flour is great. Bread flour makes chewier rolls, which some folks love, but I prefer soft and cloud like.

Why are my rolls unraveling
Either the filling layer was too thick at the edge or the seam was not pinched. Next time, trim a neat edge and place the seam side down in the pan, that keeps them tidy.

Can I prep and freeze unbaked rolls
Yes. Freeze after slicing on a tray until firm, then bag. Thaw overnight in the fridge, let them proof at room temp until puffy, then bake. They might need a touch more time, keep an eye on color.

In case you like a simple timeline

Evening, mix dough and first rise. Chill 30 minutes. Shape, pan, and chill overnight. Morning, proof until puffy, bake, frost, try not to burn your mouth because they smell outrageous. I still do, whoops.

And that’s it. A pan of Sourdough Cinnamon Rolls that feel like a hug you can eat. If you make them, tell me if you are an edges person or a center person, there is only one correct answer, and it’s whichever piece you grab first.