Sourdough Gingerbread Cinnamon Rolls

Sourdough gingerbread cinnamon rolls are a delightful holiday twist on a classic treat, combining the warm, spiced flavors of molasses and ginger in perfect harmony. The gingerbread notes shine through beautifully without overpowering the delicate sweetness of the rolls, creating a balanced and festive flavor profile.

Made with a sweet stiff starter, these rolls boast a rich and decadent texture, staying soft and pillowy with no trace of sourness. The starter enhances the dough’s structure, making each bite melt-in-your-mouth tender. These rolls are the ultimate indulgence for holiday mornings or cozy winter gatherings, offering a unique twist on traditional cinnamon rolls with a touch of seasonal charm.

What is a sweet stiff sourdough starter?

A sweet stiff sourdough starter is a type of sourdough starter that is characterized by its low hydration and sweetness. Stiff starters typically have around 50% hydration or less, which makes them thicker and more dough-like in texture. The sweetness comes from the sugar and the natural fermentation process of the starter, which produces sugars that give the dough a sweet flavor.

Sweet stiff sourdough starters are great to use in sweet recipes where you don’t want the sourdough tang to overpower the flavor. They also produce a denser texture, which is lovely in sweet recipes. The best part about it, is it still holds all that wonderful gut nutrition!

If you want to learn more about sweet stiff starters make sure to check out my informative article and recipe here!

Why I love this recipe

• Flexibility: While the process is certainly a labor of love, this recipe does allow for flexibility. For instance you can do an overnight bulk ferment or make the dough, let it proof, and refrigerate it for up to 24 hours.

• Balance: The balance of flavors is just right. The cinnamon rolls are not too sweet or over spiced. The ginger and molasses shine through gently.

• Long fermentation: The dough can be long fermented (refrigerated for up to 24 hours) making it much easier to digest. There is also no sour flour due to the sweet stiff starter.

• Trusted recipe: These sourdough gingerbread cinnamon rolls are adapted from my original sourdough cinnamon rolls recipe. Its a recipe that never fails and always produces a consistent result.

Helpful tips before baking

• Scheduling: Make sure to check the “baker’s schedule” options in the notes section of this recipe. Every baker needs a game plan and these schedules are extremely helpful to plan when your cinnamon rolls will be ready!

• Fermentation times: Fermentation times can vary due to the temperature in your home. If you want to speed things along, place the dough in your oven with the light on. Or turn your oven on and then off to create a warm environment.

• Molasses: The addition of molasses to the dough can cause it to become quite sticky during kneading. Don’t stress! Read the helpful tips along the way to get you through it.

How to make sourdough gingerbread cinnamon rolls (step-by-step)

Baker’s schedule option 1:

• Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7 pm) to bake for the following morning.

Baker’s schedule option 2:

• Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, shape and refrigerate overnight, and bake the following morning.

*Sourdough gingerbread cinnamon rolls freeze well. They can be shaped and placed in the baking pan, covered with plastic wrap, and frozen for up to 3 months.

To bake frozen cinnamon rolls, remove from the freezer, remove the plastic wrap and replace it with fresh plastic wrap, and let them rest for 8-10 hours. Bake as instructed.

Equipment needed

• Mixing bowl
• Bench scraper
• Dough scraper
• Round or square 8-10-inch baking pan (spring form pan or a cast iron work well)
• Parchment paper
• Rolling pin
• Silicone spatula
• Food scale

Ingredients

For the sweet stiff starter:

• 15 grams active sourdough starter
• 15 grams of sugar
• 30 grams of water
• 60 grams of all-purpose flour

Tip: there will be about 5-10 grams of leftover sweet starter. This is to account for any sticking to the sides of the jar. It is better to have more than less.

Dough

• 75 grams of unsalted butter (melted)
• 160 grams of milk (warmed)
• 50 grams of sugar
• 20 grams of molasses
• 100 grams of sweet stiff starter (from above)
• 1 large egg (room temp)
• 330-340 grams of all-purpose flour (start with 330 grams if the dough is excessively sticky add 10 grams more)
• 5 grams of salt
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of nutmeg

The gingerbread filling

• 56 grams (4 tablespoons) of softened unsalted butter
• 100 grams of brown sugar (light or dark)
• 30 grams of molasses
• 2 teaspoons of ground ginger (add more or less to your preference)
• 2 teaspoons of cinnamon
• 1/4 teaspoon of nutmeg
• 1 tablespoon of flour

The cream cheese frosting

• 4 oz of cream cheese (brought to room temperature)
• 2 tablespoons unsalted butter (brought to room temperature)
• 1-2 cups of powdered sugar (adjust to your preferred sweetness)
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of cinnamon (optional)

*Optional: add a tablespoon of milk to the frosting to adjust to the desired consistency

How to make the sweet stiff starter:

• To a clean jar add the active sourdough starter.

• Next, add the water and stir until the water becomes “milky.”

• Then add the sugar and stir until most of it has dissolved.

• Lastly, add the flour and mix until no traces of flour are left. The stiff starter is dough-like and best mixed with a fork, your hand, or a silicone spatula.

• Cover the jar loosely with the cap and the starter should double in size within 8-12 hours.

Mix the dough

*Ensure the sweet starter has doubled in size before mixing the dough*

A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.

• In a small saucepan, heat the milk and butter over low to medium heat until the butter melts. Allow the mixture to cool for 5-10 minutes.

• Then, add the mixture to a mixing bowl and dissolve the sweet starter, molasses, & sugar in the mixture by mixing it with a fork. It is okay if the sweet starter does not dissolve completely.

• Next mix in the egg until combined.

• Lastly add the flour, salt, and spices. Start with 330 grams of flour. Mix until all ingredients are combined. If the dough is excessively sticky (due to the molasses) add 10 grams more of flour. It should still be quite sticky.

• Cover the bowl and allow it to rest for 45 minutes.

Knead the dough

• Place the dough onto a floured work surface and knead it for 6-10 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!

Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.

• Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size.

To speed the fermentation process up place it in your oven with the light on. Or turn the oven on and then off to create a warm environment.

• Perform 1 stretch and fold an hour into the bulk fermentation for optimal gluten development.

Shape the sourdough gingerbread cinnamon rolls

After the dough has finished its bulk fermentation it can be placed in the refrigerator for up to 24 hours if desired.

• When the dough has doubled in size, lightly flour your work surface and turn the dough out.

• Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 16×12 inch rectangle.

Make the gingerbread filling

• Take 1 tablespoon of the softened butter, melt it, and set aside.

• Mix the molasses with the remaining 3 tablespoons of softened butter until creamy. Then mix in the brown sugar, spices, and flour until combined.

• Brush the dough with the melted butter to help the gingerbread mixture adhere. Evenly spread the gingerbread filling across the dough, leaving a 1/2 to 1-inch border around the edges. Gently press the mixture into the dough with your hands to ensure it stays in place.

Cut the sourdough gingerbread cinnamon rolls

*You can roll the dough into a log and cut it, but for a more precise, uniform look, here’s my preferred method.

• Using a ruler or visually estimating, lightly score the top of the dough every 2 inches to help guide the cuts and maintain uniformity.

• Use a pizza cutter to make clean, straight cuts through the dough.

• Roll each cinnamon roll individually and place them in a parchment paper-lined pan.

• Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-3 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

*Do not let the sourdough gingerbread cinnamon rolls rest anywhere above 78 degrees during their second rise or the filling will melt out of the dough.

• The shaped cinnamon rolls can be placed in the refrigerator overnight and baked the following morning if desired.

Bake the sourdough gingerbread cinnamon rolls

Place the sourdough gingerbread cinnamon rolls in the fridge for 20-30 minutes before baking to harden the butter a bit. This helps with the filling leaking out of the rolls during baking.

• Preheat the oven to 350 degrees F and bake the sourdough gingerbread cinnamon rolls on the middle rack for 35-40 minutes. They should be lightly golden brown and fully cooked through the center.

*The internal temperature of sourdough cinnamon rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.

Note: It is normal for some of the filling to leak out of the rolls due to the molasses. It creates a delicious syrup that coats the bottom of the rolls!

• Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the cinnamon rolls to rest will ensure all the dough has absorbed the butter.

How to make the cream cheese frosting

The frosting is optional, a dusting of powdered sugar is just fine for these sourdough gingerbread cinnamon rolls.

• In a large mixing bowl, add the softened cream cheese and butter.

• Using your electric hand mixer, beat the cream cheese and butter together on medium speed. Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.

• Pour the vanilla extract in and mix until combined.

• Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time and the cinnamon (if using). This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.

• Continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing.

• Generously frost each cinnamon roll, and, if desired, finish with a light dusting of cinnamon on top!

• These are best enjoyed the day of, but they can be stored on the countertop in an airtight container for 2 days or up to a week in the refrigerator.

More sourdough dessert recipes

• Sourdough Gingerbread Cake
• Sourdough Pumpkin Cinnamon Rolls
• sourdough cinnamon rolls
• Cranberry Orange Sourdough Brioche Wreaths (with a maple orange glaze)