This is my families favorite sourdough cinnamon roll recipe. I make this dough at night so that the first rise is happening while we sleep, trust me, this is perfect for making them the next day for an afternoon treat!

Key things for this recipe

• Rolls are baked in a 9-inch springform pan. This is my secret. The higher sides traps in more moisture, keeping the rolls soft and. The rolls will rise higher as they bake too.

• Bubbly active sourdough starter lends a lovely flavor that will make you can’t resist!

• Rolls can be made ahead of time! I’m sharing my fool-proof methods to fit any baker’s schedule.

Ingredients

Sweet Dough

• 160 g (2/3 cup) milk, whole or 2%

• 28 g (8tbsp) of unsalted butter, melted

• 1 large egg

• 100 g (1/2 cup) bubbly, active sourdough starter

• 24 g (2 tbsp) granulated sugar

• 300 g (2½ cups) King Arthur all-purpose flour 

• 5 g (1 tsp) fine sea salt

• cooking spray or oil, for coating

Cinnamon-Sugar Filling

• 2 g (4tbsp) unsalted butter

• 100 g (1/2 cup) granulated sugar

• 3 tsp. ground cinnamon

• 1 level tbsp. flour

Glaze

• 2 tbsp unsalted butter, softened

• ⅓ cup whipped cream cheese, room temperature

• ¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!)

• 1–2 tbsp milk

Mix the Dough & Let it Rise

• This dough is made in a stand mixer. If you don’t have one, don’t worry- it can be done by hand (the texture will be sticky).

• Start in the evening, let the dough rise overnight at room temperature, and bake the following morning. The dough is ready when it has doubled in size.

  
  

In the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using. Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.

After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple and pull away from the sides of the bowl when ready. If it’s too sticky add a small bit of flour.

Bulk Rise

Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.

How long will it take? Rise times will vary according to temperature. Always watch the dough and not the clock!

Roll the Dough

The following morning, lightly oil your countertop. This is THE BEST tip in the world by the way. The dough won’t stick! I use avocado oil.

Remove the dough from the bowl, gently pat into a rough rectangle and let rest to relax the gluten. It will be easier to roll out.

Next, Roll the dough into a 16 x 12-ish rectangle. Use a tape measure for accuracy; you’ll end up with approximately 8 rolls to fit a 9-inch springform pan.

Make the Cinnamon-Sugar Filling

• Melt 4tbsp of butter in a shallow pan or microwave; set aside.

• Combine the cinnamon, sugar and flour in a small separate bowl. Once the butter has cooled brush the entire surface of the dough.

• Sprinkle with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands. The texture will go from dry and sandy to almost wet-looking.

Roll & Cut the Dough

• Working with the long side, roll the dough into a log pressing down as you go.

• Take your time with this step. You want the log to be tight so the swirls stay in tact when baked. Once you get to the end, make sure the dough is facing seam side down.

• Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. For best results, gently “mark” the dough first so that each piece is roughly the same size before cutting. I’m the worst at eyeballing stuff like this, so this trick really helps me!

Second Rise

Place the rolls into a parchment lined pan and let rest for about 1- 2 hours, or until the dough puffs up.

Bake the Cinnamon Rolls

• Place the dough on the center rack and bake @ 350 F for 30-40 minutes, or until light golden brown. You can make the glaze while the rolls are in the oven.

• Once finished, cool the cinnamon rolls in the pan for 15 minutes and then remove to a wire rack.

Make the Glaze

While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.

To serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These rolls are best enjoyed slightly warm on the same day they are baked.

I love to enjoy these sourdough cinnamon rolls with a fresh cup of hot coffee, but honestly just these are the most perfect beautiful cinnamon rolls that we can’t get enough of!! Enjoy!!