The Fluffiest Sourdough Cinnamon Rolls that you will LOVE

BySadie
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I am the kind of person that will take 3 recipes, find something to tweak and make it again and again until it is PERFECT. I am happy to share that after 6 attempts, I have finally nailed down my Sourdough Cinnamon Rolls. They are my go to crowd pleaser and can be whipped up overnight making it so easy!

WHY YOU WILL LOVE THIS RECIPE

Easy Clean Up. Only need two dishes for these Sourdough Cinnamon Rolls. A pot and 9 x 12 pan!

Family-Friendly. This will be the next recipe your friends and family will ask for the recipe for!

Dough is made with pure maple syrup or honey. If you wanted to make this with natural sugars, I have used coconut sugar in substitute for the brown sugar in the filling.

Customizable. Add raisin, orange zest, or any flavors you love!

No Yeast needed. When starting my sourdough journey, it was impossible to find a 100% Sourdough Cinnamon Roll that was fluffy, moist, and not made with yeast. This one is!

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The packs of 4 Sourdough Cinnamon Rolls I sell at my farm stand.

WHEN TO START YOUR SOURDOUGH CINNAMON ROLLS – with active starter

I like to start my Sourdough Cinnamon Rolls the day before I need them around 3 or 4 PM. You can keep the dough in the fridge overnight and cook them up whenever you would like them the next day!

If I am working without active starter, I like to make them around 10 or 11 AM the previous day. They will need to ferment longer each time you let them rest. I don’t recommend using discard but they will still taste amazing, just takes a little longer.

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Sourdough Cinnamon Rolls

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The fluffiest sourdough cinnamon rolls you will find and topped with Cream Cheese Frosting. These make ahead rolls are perfect for holidays, birthdays, and events. Save this recipe because you will not want to lose it!

  • Total Time: 15-20 Hours
  • Yield: 15 Jumbo Rolls

Ingredients

Dough

  • 2 cups milk

  • ½ cup maple syrup or honey

  • ½ cup butter

  • 200 g active sourdough starter

  • 2 eggs

  • 1 teaspoon salt

  • 4 cups unbleached all-purpose flour

  • 2½–3 cups additional flour (for structure)

Cinnamon Roll Filling

  • ¾ cup butter, melted

  • 2 cups brown sugar or coconut sugar

  • 4 tablespoons cinnamon

Before Baking

  • ½ cup heavy whipping cream

Cream Cheese Icing

 

  • 1½ blocks cream cheese, softened

  • ⅓ cup butter, softened

  • 1 teaspoon vanilla extract

  • 3 cups powdered sugar

  • Milk, optional (to thin)

Instructions

  1. In a large saucepan over medium-high heat, warm the milk, maple syrup (or honey), and butter until melted. Do not boil. Remove from heat and cool until lukewarm. (it CANNOT be hot or it will kill your starter)

  2. Whisk in your active sourdough starter, then whisk in eggs and salt until smooth.

  3. Add 4 cups of flour and mix. (this will be super sticky) Let sit for 2-4 hours or until bubbly.

  4. Mix in 2½–3 cups additional flour until the dough is smooth and workable. Cover and let sit for 30 minutes to an hour. (I make the filling and icing in this time)

  5. In a small bowl, add Cinnamon Roll Filling ingredients.

  6. Roll dough into a large rectangle on a floured surface. Spread Cinnamon Roll Filling mixture (I do this with the back of a spoon), then roll tightly and slice. Place rolls in a greased baking dish. If cooking same day, let rest in a warm area for 2-3 hours or until double in size. If your cooking it at a later time, cover with a wet towel and let rest for up to 3 days in the fridge. (this is when I put mine in the fridge overnight)

  7. If you had your rolls in the fridge, take them out at this time. Preheat oven to 350°F (175°C).

  8. Once oven is ready, pour heavy whipping cream evenly over the rolls.

  9. Bake for 25 minutes, or until lightly golden on the edges.

  10. In a medium sized bowl, beat icing ingredients until smooth, adding milk as needed. Spread over warm rolls and serve.

Notes

Tips:

  • I like to start the recipe the day before around 1-2PM. If my starter is super active I will start later in the day.
  • I like to take my cinnamon rolls out of the oven when I wake up and let them rest for 2-3 hours for extra fluff!
  • Sourdough takes longer to cook than regular dough. If after 25 minutes they aren’t brown on the edges, be patient and give it 5-10 more minutes.
  • Use our knife thickness trick to get perfectly thick cinnamon rolls.
  • Author: Sadie Simmons
  • Category: Dessert
  • Method: Baking

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