Ben Kenwood January 2, 2026

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Sourdough Cinnamon Rolls

Name: Sourdough Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 24 h
Cuisine: American
Ingredients: 2 cups sourdough starter; 4 cups all-purpose flour; 1/2 cup milk; 1/4 cup sugar; 1/4 cup butter, melted; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 cup brown sugar; 1 egg; 1/2 cup maple syrup; 8 oz cream cheese; 1 cup powdered sugar

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There is something utterly comforting about the rich, yeasty aroma of sourdough baking through the house, mixed with the warm sweetness of cinnamon and brown sugar. These Sourdough Cinnamon Rolls bake into golden spirals, with a tender, slightly tangy crumb and a creamy frosting that melts into every nook. They are perfect for slow weekend mornings, holiday brunches, or any time you want to fill your kitchen with a cozy, irresistible scent. If you enjoy finding clever uses for active sourdough, you might also like this crunchy, savory option for your discard, try these sourdough discard crackers for a different way to use starter.

What Makes This Special

Sourdough Cinnamon Rolls stand out because the sourdough starter brings depth and a gentle tang that plays beautifully against the sweet, buttery filling. The long, slow rise overnight develops flavor and yields an airy, tender dough that still has structure, so the rolls hold their swirl and bake up with a soft, pillowy interior and a lightly crisp exterior.

These rolls are both rustic and refined, they are forgiving to make, and the cream cheese frosting finishes them with a silky, slightly tangy glaze. Small touches like cardamom in the filling add warmth and an aromatic lift that makes each bite feel a bit more grown up and special. Try keeping the hands-on time short and letting the starter do the work, you will be rewarded with rolls that taste like they took hours of fuss, even when they did not.

Light sourdough tang balances the sweetness
Overnight rise improves texture and flavor
Cardamom adds a floral, warming note
Cream cheese frosting adds silky richness

Ingredients and Key Notes

Understanding each ingredient’s role helps the dough come together easily, and there are a few small swaps that work well depending on what you have. The starter gives flavor and lift, milk enriches the dough, melted butter makes the crumb tender, and the brown sugar with spices creates a gooey, fragrant center. The cream cheese frosting keeps things bright and smooth, and maple syrup adds a rounded sweetness without being cloying.

2 cups sourdough starter
4 cups all-purpose flour
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup brown sugar
1 egg
1/2 cup maple syrup
8 oz cream cheese
1 cup powdered sugar

Notes, if needed, use whole milk for a richer crumb, or a lower fat milk if you prefer a slightly lighter roll. Butter should be warm and liquid but not hot, so it does not kill the yeast activity in your starter. If your starter is particularly sluggish, a brief warm proofing step can help, see the tips section for exact temperatures.

Bringing It Together

In a large bowl, combine sourdough starter, milk, sugar, melted butter, egg, and salt. Stir until the mixture looks cohesive and slightly glossy, you should smell a mild tang from the starter and the mixture should feel slightly warm to the touch.
Gradually mix in the flour until a dough forms. Add the flour in batches, folding and pressing until the dough comes together into a shaggy mass, it will be tacky but not overly sticky.
Knead the dough for about 10 minutes until smooth. On a lightly floured surface, press and fold the dough, you will notice the texture become silky and elastic, and it should spring back gently when poked.
Place in a greased bowl, cover, and let rise overnight. Cover the bowl loosely and leave it in a cool spot or the refrigerator, the slow rise will develop that characteristic sourdough flavor and a subtle tang.
Roll out the dough into a rectangle, spread with softened butter, and sprinkle with brown sugar, cinnamon, and cardamom. Roll firmly but gently so you keep an even spiral, the scent of spices will become stronger as you work the dough.
Roll up tightly and cut into individual rolls. Use a sharp knife or dental floss for cleaner edges, and you will see neat, defined swirls of sugar and spice.
Place rolls in a greased baking dish and let rise until doubled, about 1-2 hours. They should feel light and poofy, and when nudged they will slowly spring back, indicating they are ready to bake.
Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. The tops will caramelize slightly, and the kitchen will fill with warm cinnamon and butter aromas.
For the frosting, beat together cream cheese, maple syrup, and powdered sugar until smooth. The frosting should be glossy and spreadable, with a balanced sweetness and tang.
Frost warm rolls and serve! Spread the frosting while the rolls are still warm so it melts into the layers, creating gooey pockets of creaminess in each bite.

Prep ~20 minutes active plus overnight rise, Cook ~20 to 25 minutes, Total ~overnight plus about 2 hours for final proof and bake, Servings ~12 rolls, Kcal ~420 each

Prepare in Advance

These rolls are tailor made for planning ahead because sourdough loves slow fermentations. You can mix and knead the dough the night before, shape it into a log, wrap it tightly, and chill it in the refrigerator. In the morning slice and arrange the rolls in the pan, then let them come to room temperature and proof until puffy before baking. This makes mornings relaxed and gives you fresh baked rolls with minimal hustle.

If you prefer, fully assemble the rolls in the pan the night before, cover them tightly and refrigerate. In the morning, remove the cover and allow the pans to sit at room temperature for 45 minutes to 90 minutes, depending on how cold your fridge is, then bake as directed. For parties, you can also freeze unbaked shaped rolls on a tray until firm, transfer them to freezer bags, and when needed defrost and proof before baking, see the storage section for details.

How to Store Leftovers

Store leftover Sourdough Cinnamon Rolls in an airtight container at room temperature for up to 2 days, the frosting will soften into the roll and they will stay tender. If you want to extend their life, refrigerate in a sealed container for up to 5 days, they may become firmer in the fridge but they will retain flavor.

To freeze, wrap individual cooled rolls tightly in plastic wrap and then place in a freezer bag, freeze for up to 2 months. To reheat frozen rolls, thaw overnight in the refrigerator, then warm gently in a 300°F oven for 10 to 15 minutes, or microwave for 20 to 30 seconds on medium power until warm. A freshness cue is the aroma, fresh rolls will smell vividly of butter and cinnamon, while older rolls will lose that bright scent and feel drier, which signals it is time to reheat gently or repurpose into a bread pudding.

Perfect Pairings

Sourdough Cinnamon Rolls pair beautifully with simple drinks and savory accompaniments that balance sweetness, try these ideas when serving:

A mug of strong coffee or a latte, the bitterness cuts through the sweetness
Fresh fruit salad with citrus and berries, for a bright contrast
Plain Greek yogurt with a drizzle of maple syrup, for tang and creaminess
A plate of sliced cheeses, mild and nutty options compliment the spice
For a savory companion, serve them with some warm, savory pizza-style rolls for an eclectic brunch spread, try these savory pizza-style rolls for a hearty contrast

Make It Your Own

There are many small adjustments you can make to personalize these Sourdough Cinnamon Rolls without losing the core character.

Brown butter filling, brown the butter before mixing with the sugar and spices to add a nutty depth, allow the butter to cool slightly so it does not melt the sugar too much while spreading.
Citrus zest in the frosting, add a teaspoon of orange or lemon zest to the cream cheese mixture for a bright lift that cuts through the sweetness.
Nutty crunch, sprinkle chopped toasted pecans or walnuts on the sugar layer before rolling for added texture.
Cardamom or allspice swap, increase cardamom to 1 teaspoon or add a pinch of allspice for a slightly different warm spice profile.
Maple-vanilla frosting, fold a splash of vanilla extract into the frosting and reduce the powdered sugar by two tablespoons if you want a softer glaze.
Vegan version, substitute dairy and egg with plant-based milk, vegan butter, and a flax egg, keep in mind the texture will be slightly different but still delicious.

Pro Tips for Best Results

Use an active, bubbly starter for best oven spring, feed it 4 to 12 hours before mixing depending on room temperature.
Keep liquids warm but not hot, aim for about 80°F to 90°F when combining with starter to encourage a gentle rise.
Give the dough time to develop, the overnight cold ferment builds flavor, resist the urge to shortcut this step.
Space rolls evenly in the pan so they can expand without crowding, about a half inch of room helps them brown evenly.
Check doneness with color and a light tap, rolls should be golden brown and sound hollow when tapped near the center.
If using a thermometer, the internal temperature of a fully baked roll will be around 190°F in the center.

Frequently Asked Questions

What is the best starter consistency for these rolls?
Aim for a starter that is active and somewhat thick but still pourable, like batter. If your starter is very stiff, feed it a few hours in advance to hydrate, it should double in volume and show bubbles before you mix.

Can I use discard instead of an active starter?
You can use discard, but you will need to add a bit of commercial yeast or extend the bulk fermentation because discard has less leavening power. If using discard alone, plan for a longer rise at a warmer ambient temperature.

How do I prevent the filling from leaking out during baking?
Don’t overfill the center with butter or sugar, and roll the dough tightly. Chilling the rolled log briefly before slicing can also help keep the layers neat and reduce leakiness during baking.

Why did my rolls turn out dense?
Common causes are under-kneading, not enough fermentation time, or a starter that lacked activity. Make sure the dough is smooth and elastic, give it the overnight rest, and use a lively starter.

Can I make smaller or larger rolls and adjust baking time?
Yes, smaller rolls will bake faster, check them after 12 to 15 minutes, larger rolls may need 28 to 30 minutes. Watch for even browning and test with a light tap near the center for a hollow sound.

How do I stop frosting from sliding off warm rolls?
Allow the rolls to cool for 5 to 10 minutes after baking so the frosting melts into the surface instead of running off. The frosting spreading while still warm creates the best glossy pockets of creaminess.

Final Thoughts

These Sourdough Cinnamon Rolls are a lovingly simple way to showcase the flavor of your starter, they reward a little patience with unforgettable aroma and texture. The slow rise and warm spices make them ideal for special breakfasts and leisurely gatherings, and the cream cheese frosting ties everything into a silky, indulgent finish. Make a batch this weekend, follow the simple steps, and enjoy the glow of fresh baking, you will find these rolls quickly become a favorite for both routine mornings and celebratory brunches.