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A cinnamon roll with creamy icing sits on a pink glass plate, right next to a pan full of more frosted rolls. There’s also a pink napkin and fork ready to go.

Soft & Fluffy Sourdough Cinnamon Rolls

Author: Madison Reid
Total Time: 15 hours 10 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Rising Time: 14 hours
Servings: 14 rolls
Make bakery-style sourdough cinnamon rolls with a tangy twist, gooey cinnamon-sugar filling, and rich cream cheese frosting. Perfect for slow mornings!

Ingredients

  • 4 cups bread flour
  • 4 tbsp olive oil
  • 1 tbsp granulated sugar
  • 1/2 tbsp fine sea salt
  • 1/2 cup bubbly sourdough start
  • 1 1/4 cup water

Filling

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 tbsp ground cinnamon
  • 4 tbsp cornstarch
  • 1/2 cup unsalted butter melted

Frosting

  • 1 cup unsalted butter
  • 8 ounces cream cheese
  • 5 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tbsp heavy cream
US Customary - Metric

Instructions

  • 8 hours before you plan to make the dough, feed your starter. I typically do 1/2 cup starter, 1/2 cup bread flour, and 1/2 cup water. Stir well and then lightly place a lid on top of the jar holding the starter so a little air can flow in and out.
  • When your sourdough starter is nice and bubbly, stir it well again and measure out 1/2 cup.
  • Add 1/2 cup bubbly starter and 1 1/4 cup water to your standing mixer with the dough hook. Start the mixer on slow and allow it to mix. While the mixer is still running, pour in all of the other ingredients: 1/2 tbsp fine sea salt, 1 tbsp granulated sugar, 4 tbsp olive oil and 4 cups of bread flour. Once a dough ball has formed, start a timer for 5 minutes and allow the dough to knead a full 5 minutes. Once done the dough should not longer stick to your finger when you poke it.
  • Remove the dough and place it in a large bowl with a lid. Cover the dough and leave it on the counter at room temperature for a bulk rise of 12-14 hours. I typically make my dough around 8 pm and come back at 8 am.
  • After the bulk rise, roll the dough out on a lightly floured surface into a rectangle. Spread on the 1/2 cup melted butter.
  • Combine the rest of the filling ingredients: 1/2 cup granulated sugar, 1/2 cup brown sugar, 4 tbsp cinnamon and 4 tbsp cornstarch. Pour the filling evenly over the melted butter dough.
  • Roll the dough into a tight spiral. Cut 14 even-sized rolls and place them in greased, light-metal-colored baking dishes. I used two. Cover and allow to rise again for 2 hours.
  • After the second rise, preheat the oven to 375°F. Place the rolls in the oven, covered with tinfoil, and bake for 15 minutes. After 15 minutes, remove the tinfoil and continue baking for an additional 15 minutes.
  • Remove and immediately frost the rolls while they are still hot. In a standing mixer with the paddle attachment, combine 1 cup of unsalted butter (at room temperature), 8 ounces of cream cheese, 5 cups of powdered sugar, 2 teaspoons of vanilla extract, and 1 tablespoon of heavy cream. Once the frosting comes together, turn the mixer to high and beat for 2 minutes, or until smooth.
  • Spoon out large spoonfuls of frosting on each roll and spread it out evenly. Enjoy!

Nutrition

Calories: 651kcal Carbohydrates: 91g Protein: 6g Fat: 30g Saturated Fat: 17g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 70mg Sodium: 309mg Potassium: 86mg Fiber: 2g Sugar: 58g Vitamin A: 849IU Vitamin C: 0.1mg Calcium: 58mg Iron: 1mg
Course: Side Dish