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easy sourdough cinnamon rolls
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Easy Sourdough Cinnamon Rolls (Same Day)

These easy sourdough cinnamon rolls are soft, fluffy, and made with active sourdough starter. They're ready to bake the same day!

Prep Time 30 mins
Cook Time 32 mins
Resting time 8 hrs
Total Time 9 hrs 2 mins
Course: Dessert
Cuisine: American
Keyword: easy sourdough cinnamon rolls
Servings: cinnamon rolls

Equipment

  • Mixing bowl
  • Food scale
  • Bench/dough scraper
  • Rolling Pin
  • Parchment paper
  • 9x13 inch pan with rimmed sides

Ingredients

For the sweet levain (optional)

  • 20 grams sourdough starter (fed within the past 24 hours)
  • 20 grams sugar
  • 100 grams water
  • 100 grams all-purpose flour or bread flour

For the dough

  • 200 grams sweet levain from above (OR active sourdough starter)
  • 180 grams milk (slightly warmed)
  • 60 grams sugar
  • 1 large egg
  • 5 grams vanilla
  • 415 grams all-purpose flour
  • 57 grams unsalted butter (softened and cut into cubes)
  • 7 grams salt

The cinnamon sugar filling

  • 113 grams unsalted butter (softened)
  • 150 grams light brown sugar
  • 2 tablespoons ground cinnamon
  • 8 grams all-purpose flour

Cream cheese frosting

  • 226 grams cream cheese (softened)
  • 60 grams unsalted butter (softened)
  • 240 grams powdered sugar
  • 10 grams vanilla extract
  • 30-60 grams milk (as needed for consistency )

Instructions

Instructions- Make the sweet levain

  1. **The sweet levain is optional, however keep in mind if you use a regular sourdough starter the cinnamon rolls may have some tang to it.**
  2. The evening before you plan to mix the dough add the sourdough starter to a clean jar.
  3. Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
  4. Cover the jar loosely and allow it to rest overnight (10-12 hours).

Mix the dough

  1. This recipe can be mixed by hand or with a stand mixer.

    Whether you are using a sweet levain or regular sourdough starter, make sure it is active and bubbly to ensure a proper rise.

  2. To a bowl combine the sweet levain (or active starter),milk, sugar, egg, and vanilla extract. Mix until well combined.
  3. Next add the flour, cubed softened butter, and salt. Mix until a shaggy dough is formed (I use a low speed on my kitchenaid).
  4. Allow the dough to rest for 15-20 minutes before kneading.

Knead the dough

  1. On a lightly floured surface or using a stand mixer, knead the dough for 5–8 minutes, or until smooth and elastic. Gradually add an additional 15–30 grams of flour as needed during kneading. The dough should be soft and slightly tacky, but manageable.
  2. Transfer the dough to a lightly greased bowl and cover. Allow the dough to ferment in a warm spot until it has doubled in size (5-6 hours).

Make the cinnamon filling

  1. In a small bowl, add the softened butter, brown sugar, cinnamon, and flour. Mix together until a smooth, spreadable paste forms.
  2. If the filling feels too firm to spread, warm it for just a few seconds in the microwave or let it sit at room temperature for a few minutes. You want it soft and creamy so it spreads easily without tearing the dough.

Shape the easy sourdough cinnamon rolls

  1. Line a 9x13 inch baking pan with parchment paper for easy clean up.
  2. When the dough has doubled in size, lightly flour your work surface and turn the dough out.
  3. Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 12x18 inch rectangle.
  4. Evenly spread the cinnamon filling across the dough, leaving a 1/2 to 1-inch border around the edges.
  5. Using a ruler or visually estimating, lightly score the top of the dough every 1.5 inches to help guide the cuts and maintain uniformity. Use a pizza cutter to make clean, straight cuts through the dough (you should end up with 12 rolls).
  6. Roll each cinnamon roll individually and place them in a parchment paper-lined pan.

  7. 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 doubled in size and nearly fill the pan. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

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

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

Bake the easy sourdough cinnamon rolls

  1. The cinnamon rolls are ready to bake once they have doubled in size, are puffy, and light/airy to the touch. Do not rush this step or you'll end up with a dense cinnamon roll.
  2. Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 28-32 minutes or until lightly golden brown and baked through. The internal temperature of sourdough cinnamon rolls should be around 190-200°F (88-93°C) when they are fully cooked. 
  3. If the cinnamon rolls are browning too quickly, tent with foil to avoid the tops from burning.
  4. Remove the rolls from the oven and allow them to cool for 10-15 minutes before frosting.

Prepare the cream cheese frosting

  1. In a medium bowl beat the softened cream cheese and butter together until smooth.
  2. Add the powdered sugar and vanilla extra, mix until creamy.
  3. Add milk 1 tablespoon at a time until the frosting reaches your desired consistency. Generously spread the frosting over the warm cinnamon rolls and serve.
  4. These are best enjoyed the day they’re baked, but un-frosted rolls can be stored in an airtight container for up to 2 days on the counter-top or up to a week in the refrigerator.

Notes

Same-Day Sourdough Cinnamon Rolls Baker's Schedule (tentative) 
Time Step
7:00 AM Mix and knead the dough until smooth and elastic.
7:30 AM – 1:30 PM First rise (bulk fermentation) for approximately 5–6 hours, or until noticeably puffy and increased in volume.
1:30 PM Roll out the dough, spread the cinnamon sugar filling, cut into 12 rolls, and arrange in your baking dish.
2:00 PM – 5:00 PM Second rise for approximately 3 hours, or until the rolls are soft, puffy, and expanded.
5:00 PM Bake at 350°F for 28–32 minutes, until lightly golden.
5:45 PM Allow to cool slightly, frost, and enjoy!

Need more time? After shaping the cinnamon rolls, cover the baking dish tightly and place it in the refrigerator overnight. The next day, allow the rolls to finish proofing at room temperature until noticeably puffy before baking.

Note: Rising times will vary depending on the strength of your sourdough starter and the temperature of your kitchen. Always watch the dough rather than the clock!

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