Sourdough Cinnamon Rolls
Soft and pillowy, these sourdough cinnamon rolls are aromatic and delicately sweet when topped with a cream cheese frosting.
Equipment
- 1 kitchenmaid mixer
- 1 handheld mixer
- 1 pastry blender
- 1 Rolling Pin
- baking vessel (2 glass pie / cake pans, (2) 8x8 pans or (1)- 9x13 pan
Ingredients
Sourdough Cinnamon Roll Dough
- 4 cups All Purpose Flour
- 1/2 cup Honey
- 1/4 cup Coconut Oil
- 1/4 cup butter
- 1/2 TSP Sea Salt
- 1/3 Cup Water
- 3/4 Cup Sourdough Discard Can use active sourdough or sourdough discard
- 2 Eggs
- 1 TSP Baking Soda *See instructions - optional
- 1 TSP Baking Powder *See instructions - optional
- 1/4 cup Heavy whipping cream *Optional, to be put on top of cinnamon rolls before baking.
Cinnamon Roll Filling
- 1 stick Unsalted Butter
- 3/4 cup Brown Sugar
- 1/4 cup White Sugar
- 2 TBS Ground Cinnamon
- 1 tsp flour (or cornstarch) This is optional- if you do not use, the filling may leak out and create a caramelized crust on the bottom of the rolls.
Cream Cheese Frosting
- 1 block Cream Cheese (8 ounces)
- 1 stick Unsalted Butter (4 ounces) If using salted butter, leave out additional salt
- 2-1/2 Cups Powdered Sugar Can reduce by 1/2 - 1 cup if less-sweet frosting is desired. Note this will cause frosting to be runnier in texture.
- 1 TBS Vanilla Extract Can use 2 TSP Vanilla Bean Extract
- 1 Pinch Salt Leave out if using salted butter
Instructions
Prepare dough + Fermentation
- In a large bowl, combine softened coconut oil, butter, honey, eggs, all purpose flour, salt, sourdough starter and water together to form a shaggy ball. Cover tightly with plastic wrap or a beeswax wrap. *If mixing by hand (no Kitchenaid mixer) mix by hand until you no longer feel the salt. Allow to rest and then stretch and fold the dough everything 30 minutes for 3-4 times. Allow the dough to sit on the countertop for up to 12 hours.
- Option to place in the refrigerator for a bulk fermentation period - up to 3 days.
Cinnamon Sugar Mixture + Assembling Cinnamon Rolls
- *The below step is if you are using sourdough discard, not active starter. After the dough has fermented add in the baking soda* and baking powder*. Mix either within a stand mixer or by hand. If using a stand mixer, utilize the dough hook attachment and allow the dough to come together for 10-15 minutes. When stretched, the dough should have a window pane like consistency.If kneading by hand, mix until you can no longer feel the baking soda and baking powder - about 20-25 minutes.
- In a separate bowl, mix together the cinnamon sugar filling. Mix the filling ingredients (butter, brown sugar, cinnamon and (optional)flour / cornstarch) together until combined.
- Next on a smooth surface, roll the cinnamon roll dough into a rectangle shape of 1/4 inch thickness.
- Once the dough is rolled thin, spread the cinnamon sugar mixture across the dough. Slice the dough into 12 slices using a pastry blender (bench scraper). Roll each individual cinnamon roll before placing in a well oiled pan.You can also roll the dough into a tight log and slice using a pastry cutter, sharp knife, plain dental floss or twine.
- Once cut, place the rolls into preferred baking vessel. You want there to be enough room for the cinnamon rolls to bake, but not enough for the filling to seep out. We recommend two cake / pie pans, two 8x8 pans or one 9x13 pan.Allow the rolls to rise on the countertop for 1-2 hours before placing in the oven. Before placing in the oven, it is optional to pour 1 TBS of cream over each cinnamon roll.
- When ready to bake, preheat the oven to 350 degrees. Bake for 25-30 minutes or until the tops are firm to the touch. They will be lightly brown in color.
Cream cheese frosting + Cinnamon roll assembly
- While the cinnamon rolls are in the oven, begin preparing the cream cheese frosting. Whip the butter until light and airy. It will turn yellow in color to white. Add in powdered sugar, one cup at a time. Then add vanilla and salt. It will be a thick, play dough like consistency. Last, add in the cream cheese to the butter mixture, being careful not to over whip. Add milk to thin, as preferred.
- Once the cinnamon rolls are removed removed from the oven, allow them to cool for a few minutes before adding cream cheese frosting. Wait until cooled completely if you do not want the frosting to melt into the cinnamon rolls.
Video
Notes
*Recipe updated on 5/11/26. If you were using a recipe prior to this, note the change to the cinnamon sugar mixture: (Reducing brown sugar from 1 cup to 3/4 cup and adding in 1/4 cup white sugar and 1 tsp flour or cornstarch as optional within the cinnamon sugar mixture).
Additional notes were made to explain active sourdough discard vs. baking soda and baking powder; how to knead by hand instead of hand mixer and how to perfect the process on the cream cheese frosting.
Heavy Cream:
Before baking, you can put a tsp of heavy cream on top of the cinnamon rolls. This will help to lock in additional moisture within the dough. It is not required for the cinnamon rolls. Active discard / baking soda + baking powder Notes:
If you choose to use active sourdough discard, you do not need to add in the baking soda and baking powder to the mixture once it has bulk fermented. This is because the dough will have a secondary rise on the countertop and will become light and fluffy. Dough sticking to counter while rolling: Though the dough does not commonly stick to the surface, additional measures can be taken to ensure this occurs by placing butter, flour, or a neutral tasting oil on the counter. Alternatively, the dough can be rolled onto a silicone baking sheet or wax paper. Cinnamon Sugar Mixture: It is important to ensure the butter is not melted before mixing together the cinnamon sugar mixture. You want softened butter to prevent the mixture from running. To have softened butter, allow it to sit on the countertop or microwave until a finger can be pushed into the butter with little resistance. Options for slicing cinnamon rolls: Individual shape: Cutting the dough into individual strips ensures the dough does not get squished from the pressure to cutting the dough when made into a log shape. Log -> Dental Floss: If utilizing plain dental floss or twine, grab a piece between your pointer fingers as you would to begin flossing your teeth. Place under the cinnamon roll and gently wiggle underneath. Cross your hands above the roll in a criss-cross pattern and gently pull to opposite sides, pinching the roll.
Heavy Cream:
Before baking, you can put a tsp of heavy cream on top of the cinnamon rolls. This will help to lock in additional moisture within the dough. It is not required for the cinnamon rolls. Active discard / baking soda + baking powder Notes:
If you choose to use active sourdough discard, you do not need to add in the baking soda and baking powder to the mixture once it has bulk fermented. This is because the dough will have a secondary rise on the countertop and will become light and fluffy. Dough sticking to counter while rolling: Though the dough does not commonly stick to the surface, additional measures can be taken to ensure this occurs by placing butter, flour, or a neutral tasting oil on the counter. Alternatively, the dough can be rolled onto a silicone baking sheet or wax paper. Cinnamon Sugar Mixture: It is important to ensure the butter is not melted before mixing together the cinnamon sugar mixture. You want softened butter to prevent the mixture from running. To have softened butter, allow it to sit on the countertop or microwave until a finger can be pushed into the butter with little resistance. Options for slicing cinnamon rolls: Individual shape: Cutting the dough into individual strips ensures the dough does not get squished from the pressure to cutting the dough when made into a log shape. Log -> Dental Floss: If utilizing plain dental floss or twine, grab a piece between your pointer fingers as you would to begin flossing your teeth. Place under the cinnamon roll and gently wiggle underneath. Cross your hands above the roll in a criss-cross pattern and gently pull to opposite sides, pinching the roll.
Nutrition
Serving: 1rollCalories: 316kcalCarbohydrates: 42.4gProtein: 3.6gFat: 15.6gSaturated Fat: 9.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.4gTrans Fat: 0.2gCholesterol: 67mgSodium: 193mgPotassium: 70mgFiber: 0.7gSugar: 28gVitamin A: 398IUCalcium: 44mgIron: 1mg
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