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sourdough cinnamon rolls

Sourdough Cinnamon Rolls

Fluffy, buttery rolls made with sourdough with a gooey center and topped with delicious cream cheese frosting!
Prep Time 15 minutes
Cook Time 15 minutes
Fermenting Time 8 hours
Total Time 8 hours 30 minutes
Course bread, Dessert, Snack
Servings 8 jumbo rolls

Ingredients
  

Roll Dough

  • ½ cup sourdough starter
  • ½ cup warm water
  • ¼ cup butter (½ stick)
  • ¼ cup honey or cane sugar
  • 1 egg
  • 2 tsp baking powder
  • 1 tsp salt
  • 2-2½ cups all-purpose flour

Roll Filling

  • 1 cup brown sugar
  • ¼ cup butter (½ stick)
  • 2 tsp cinnamon
  • 1 tbsp all-purpose flour

Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Make the roll dough by combining sourdough starter and warm water in a large bowl or bowl of a stand mixer. Allow to dissolve then add melted butter, sugar, and one egg. Mix well.
  • Mix flour, baking powder, and salt then add 1 cup of the mixture to the roll dough. Add ½ cup of flour at a time until the dough is firm and slightly sticky. Cover the dough with a damp tea or kitchen towel and allow to ferment in the refrigerator for about 8 hours (or overnight).
  • Make filling by combining softened butter, brown sugar, cinnamon, and flour in a mixing bowl.
  • After the dough has fermented, roll out on a well floured surface in the shape of a rectangle with dough at about ¼ inch thickness.
  • Rub filling all over the surface of the dough using hands to make sure it covers the surface completely.
  • Cut the dough into eight 1½ inch strips (see note for) using a pizza cutter.
  • Roll using a flat, metal spatula or bench scraper then flip onto the spatula to move easily to a 12" cast iron skillet or 9x13 casserole dish.
  • Cover and allow to rise until doubled (about 2 hours).
  • Bake at 350℉ for about 15 minutes.
  • Allow to cool completely then ice liberally with cream cheese frosting.

Cream Cheese Frosting

  • Combine softened cream cheese, powdered sugar, and vanilla in a bowl and mix with a hand mixer until the frosting is smooth. Allow to sit in the refrigerator while the rolls cool for best results.

Notes

This recipe calls for 8 jumbo rolls or 16 standard rolls. For jumbo, follow instructions as stated. For standard rolls, cut the rectangle of dough into half before cutting the 8 strips. 
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