Soft Sourdough Cinnamon Rolls Recipe

Is there anything more cozy and delicious than super soft and perfectly spiced sourdough cinnamon rolls? The sweet cinnamon and sugar swirled in the soft sourdough bread dough and topped with cream cheese frosting can’t be beat. I can’t wait for you to try this perfect sourdough cinnamon roll recipe!

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why this recipe is SO good

1. These sourdough cinnamon rolls are made in a cast iron skillet. I opted to use cast iron for a couple of reasons. The cinnamon rolls are arranged more tightly than in a 9×13 baking dish, so you end up with fewer “edge” pieces and a lot more of the coveted gooey pieces. The other reason cast iron is a great choice is because it holds its heat for a long time after the rolls come out of the oven. Sourdough Cinnamon Rolls are perfect for slow weekend mornings when you want to enjoy a treat with a cup of coffee. Cast iron keeps the rolls warm for a few hours so you can do just that.
2. Fermenting the dough with a bubbly and active sourdough starter gives these cinnamon rolls a flavor and texture that just can’t be matched with commercial yeast. The dough is also much more digestible and easier to tolerate than dough made with quick yeast.
3. Dough is made in advance so there is minimal prep to do in the morning. I have included a sample baker’s schedule to give you an idea of when each step should take place. Much of the work is done the day before and you don’t have to wait hours the next day for them to rise – making them perfect for Christmas morning, any holiday, or a weekend. Don’t worry, you don’t need to be out of bed by 5 AM just to make sure there’s enough time for that second rise before breakfast.

here’s what you’ll need

dough ingredients:

• soft or melted butter
• sugar
• salt
• active and bubbly sourdough starter
• all purpose flour
• water

cinnamon sugar filling ingredients:

• melted butter
• brown sugar
• cinnamon

cream cheese frosting ingredients:

• cream cheese
• heavy cream
• maple syrup

tools and equipment

• measuring cups and spoons
• stand mixer with dough hook attachment
• glass bowl
• rolling pin
• cast iron skillet

how to make the best sourdough cinnamon rolls 

Note: Due to the nature of sourdough recipes, these cinnamon rolls are made one day and baked the next day. Refer to the baker’s schedule I’ve included down below so you know how far in advance to begin the process. 

step 1: mix the dough

Add all of the dough ingredients to the bowl of a stand mixer. With the dough hook attachment, mix the dough until it is smooth and passes the windowpane test. This usually takes about 6-8 minutes of kneading on medium-low speed. Place dough into a large bowl and cover with a damp tea towel or plastic wrap.

*If you don’t have a stand mixer, you can knead the dough by hand. It will take about 10 minutes for the dough to become smooth and pass the windowpane test.

step 2: bulk fermentation

Allow the dough to ferment in a warm spot overnight, or about 8-12 hours. The dough should double in size.

Temperature largely impacts the rate at which sourdough rises. “Room temperature” can vary depending on how warn you keep  The rise times will depend on the temperature of the environment, so watch the dough, not the clock.

step 3: roll the dough

The next morning, roll the dough into a large rectangle on a lightly floured surface. Aim for about 12″x18,” but you definitely don’t have to measure. 

step 4: make the filling

The filling ingredients are simple, just butter, brown sugar and cinnamon. I like to soften the butter JUST enough so that the sugar and cinnamon can be easily mixed into it. The consistency will be like a paste. Use your hands or a spoon to spread the filling evenly over the top of the dough rectangle. 

step 5: roll and cut the dough

Working on the long side of the rectangle, roll the dough into a log, lightly pressing as you go. Take your time to roll the dough evenly and make sure it doesn’t tear. When you get to the end, pinch the dough together down the entire seam so the rolls don’t fall apart when you cut and transfer them to the pan. 

Cut the cinnamon rolls about every 2.” The easiest way to do this is to use a piece of thread or dental floss (don’t worry, it won’t make the rolls taste like mint). Slide the string under the rolls and pull the ends up and cross them until it cuts all the way through the roll. (A sharp knife can work too, but may squish the rolls a little bit. This is totally fine, just try to squeeze them back to a circle before putting them into the pan.)

Arrange them evenly in a well seasoned cast iron skillet. 

step 6: second rise

Allow the rolls to rise again at room temperature. They should just puff up slightly, they don’t necessarily need to double again. About an hour or two is perfect. If you place them on your stove while the oven heats up, it won’t take long at all for them to rise slightly.

step 7: bake

Bake these easy sourdough cinnamon rolls at 400°F for about 25 minutes, or just until the tops have started to turn golden brown.

step 8: make the frosting

While your perfect fluffy sourdough cinnamon rolls are cooling, it’s time to make the whipped cream cheese frosting. To do this, add room temperature cream cheese into a stand mixer with the whisk attachment and whisk on medium speed until the cream cheese is fluffy and there are no lumps, about 2 minutes. Add the maple syrup and beat on low until combined. Then add the heavy whipping cream and beat on medium speed until the cream is whipped and holds its shape.

step 9: frost and enjoy

Allow the sourdough cinnamon rolls to cool slightly before covering in the whipped cream cheese topping. Enjoy a warm cinnamon roll with a friend over a cup of coffee, or with your family on Christmas morning – any time is the perfect time for this delicious treat!

baker’s schedule – 

Day 1: 

Morning – Feed sourdough starter using a 1:1:1 ratio, starter should be a bubbly and active starter by late afternoon/evening.

Evening – Mix the sourdough cinnamon roll dough and allow to rise overnight.

Day 2:

Morning – Roll dough with cinnamon sugar filling and arrange in cast iron skillet.

1-2 hours later – Preheat oven and bake.

additional sourdough recipes –

• Soft Sourdough Sandwich Bread
• Dutch Oven Sourdough Bread
• Sourdough Chocolate Chip Cookies
• Sourdough Buttermilk Biscuits
• Sourdough Discard Scones
• Sourdough Crackers
• Sourdough Pie Crust

recipe notes:

– Feed your starter 24 hours in advance to make sure there is enough time for the starter to become fully active, and the dough has enough time to ferment and create more flavor.

– You will need an active and bubbly sourdough starter to make this recipe. An active starter refers to a starter that has been fed 4-12 hours before making the dough (if you are feeding an already room temperature starter. If you are feeding it straight out of the fridge, you will need to allow enough time for at least 2 good feedings before it will be active enough to bake with).

– If the dough seems too sticky to work with, add a bit more flour until it is soft, but not too sticky. You should be able to work with the dough without it sticking to your hands.

– Use string or dental floss to cut the cinnamon buns. A sharp knife also works but tends to squish the rolls. 

– Bread flour can be substituted in this recipe instead of all-purpose flour. I prefer the recipe with bread flour, but I usually use all purpose because no one else notices the difference, and bread flour tends to be more expensive.

how to store and freeze sourdough cinnamon rolls

Store any leftover cinnamon rolls at room temperature for 2-3 days in an airtight container.

You can freeze the cinnamon rolls before or after baking them. (It’s best to freeze baked rolls without the frosting.)

To freeze baked cinnamon rolls: place them in an airtight container and freeze for up to 3 months. When ready to serve, let them thaw completely and reheat in the oven at 300°F until warmed through, and then glaze.

To freeze unbaked cinnamon rolls: place in a disposable baking pan. After cutting the rolls and arranging them in the pan, cover tightly with both plastic wrap and aluminum foil. When you are ready to make them, allow the rolls to thaw completely and then bake according to the instructions.

how to adjust the recipe for warmer kitchens:

If your kitchen is very warm or humid, the dough can easily become too sticky to work with, making the cinnamon rolls difficult to roll and cut. When mixing the dough, make the following adjustments:

-use 1/4 cup more flour than what the recipe calls for

-use 1/8 cup less water that what the recipe calls for

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