You’ve Never Had Cinnamon Rolls Like This Before

Imagine biting into a cinnamon roll so fluffy it feels like cheating, with a caramelized crust that crackles just right. Now, picture that same roll with the tangy depth of sourdough—no, not the sad, dry kind you’ve suffered through at chain bakeries. These sourdough cinnamon rolls are next-level.

They’re soft, gooey, and just rebellious enough to make you side-eye store-bought versions forever. Why settle for basic when you can have legendary? Let’s get to it.

Why This Recipe Slaps

Most cinnamon rolls rely on commercial yeast for lift, but sourdough brings flavor and texture that’s downright unfair.

The natural fermentation gives the dough a slight tang, balancing the sweetness of the filling. Plus, it makes the crumb insanely tender. The brown sugar-cinnamon swirl?

Caramelized perfection. And the cream cheese frosting? Optional, but if you skip it, we can’t be friends.

Ingredients You’ll Need

• For the dough: 1 cup active sourdough starter, 1 cup warm milk, ½ cup sugar, 6 tbsp melted butter, 2 eggs, 1 tsp salt, 4–5 cups flour
• For the filling: ½ cup softened butter, 1 cup brown sugar, 2 tbsp cinnamon
• For the frosting (optional): 4 oz cream cheese, ¼ cup softened butter, 1 cup powdered sugar, 1 tsp vanilla

Step-by-Step Instructions

1. Mix the dough: Combine starter, milk, sugar, butter, eggs, and salt.

   Gradually add flour until it forms a shaggy dough. Knead for 5–7 minutes until smooth.

2. Let it rise: Cover and let ferment at room temp for 6–8 hours, or overnight in the fridge. Pro tip: Cold fermentation = more flavor.
3. Roll it out: On a floured surface, roll the dough into a 12×18-inch rectangle.

   Spread softened butter, then sprinkle brown sugar and cinnamon evenly.

4. Roll and slice: Tightly roll the dough into a log. Cut into 12 even slices using dental floss (trust us, it’s cleaner than a knife).
5. Final rise: Place rolls in a greased pan, cover, and let rise 2–3 hours until puffy.
6. Bake: At 350°F for 25–30 minutes, until golden. Frost while warm if you’re sane.

How to Store These Bad Boys

Room temp in an airtight container for 2 days—if they last that long.

For longer storage, freeze unfrosted rolls and reheat in the oven. Microwaving ruins the texture, so don’t even try it.

Why This Recipe Wins

Sourdough adds complexity without effort, and the slow fermentation makes the dough easier to digest. Plus, you’re basically a wizard now—who else turns starter discard into something this good?

The recipe’s also flexible: swap fillings, adjust sweetness, or go nuts with toppings.

Common Mistakes to Avoid

• Dead starter: If it doesn’t float in water, your rolls won’t rise. Test it first.
• Over-flouring: Stiff dough = tough rolls. Keep it slightly tacky.
• Rushing the rise: Patience is key.

  No, your kitchen isn’t “warm enough” to cut the time in half.

Alternatives for the Rebellious

No sourdough starter? Use 1 packet of yeast and ½ cup water instead of the starter. Vegan?

Swap butter for coconut oil and eggs for flax eggs. For a filling twist, add orange zest or chopped nuts. Frosting haters (weirdos) can drizzle with caramel or skip it entirely.

FAQs

Can I use sourdough discard?

Yes, but active starter works best for rise.

Discard rolls will be denser but still tasty—just add ½ tsp baking soda to help.

Why are my rolls dry?

You overbaked them or used too much flour. Stick to the timer and measure flour by weight if possible.

Can I make these ahead?

Absolutely. Assemble the night before, refrigerate, and bake in the morning.

Let them sit at room temp for 30 minutes first.

No stand mixer. Now what?

Elbow grease works fine. Knead by hand for 10 minutes—consider it your workout for the week.

Final Thoughts

These sourdough cinnamon rolls are the upgrade you didn’t know you needed.

They’re soft, flavorful, and just impressive enough to make you smug. FYI, once you serve these, you’ll be expected to make them forever. Worth it.