Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’ve ever dreamed of cinnamon rolls that have a perfect balance of tangy and sweet, tender crumb, and that melt-in-your-mouth cream cheese frosting, then you’re in for a treat with this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe. I absolutely love how the sourdough starter adds a subtle depth of flavor without overpowering the classic cinnamon-sugar goodness. Whether you’re a seasoned sourdough baker or just starting out, this recipe is super approachable and will quickly become a weekend favorite you’ll be making over and over.

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Ingredients You’ll Need

Every ingredient in this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe works harmoniously to give you tender, flavorful rolls. Using quality butter, fresh eggs, and an active sourdough starter really elevates the texture and taste. I always recommend weighing your ingredients to nail the perfect dough consistency.

• Active Sourdough Starter: Make sure your starter is bubbly and active for a lively rise and that subtle tangy flavor.
• Warm Milk: Use milk warmed to around 100-120°F to activate the starter without killing it.
• Dark Brown Sugar: Adds rich molasses notes that deepen the sweetness; light brown sugar works in a pinch.
• Unsalted Butter: You’ll need melted butter for the dough and softened butter for the filling and frosting—fresh butter makes a noticeable difference.
• Salt: Just a touch to balance the sweetness and enhance all the flavors.
• Large Egg: Brings richness to the dough and helps with structure.
• Bread Flour: Higher protein flour creates chewy, tender rolls with good rise.
• Heavy Cream: Used warm just before baking and in the frosting to keep everything silky smooth.
• Ground Cinnamon: The star of the filling—use fresh cinnamon for the best aroma.
• Cream Cheese: Room temperature for the frosting, it adds that signature tang to pair perfectly with cinnamon.
• Powdered Sugar: For sweetening the frosting smoothly without any grit.

Variations

I like to shake things up sometimes by tailoring this recipe to suit different tastes or occasions. You’ll find playing with mix-ins and toppings makes this classic recipe your own, and hey, everyone loves a little extra fun with their cinnamon rolls!

• Walnut or Pecan Add-In: I’ve tossed chopped toasted nuts into the filling for some crunch, and my kids have loved the added texture.
• Maple Cream Cheese Frosting: Swap out some powdered sugar for pure maple syrup in the frosting for a cozy, autumnal twist.
• Vegan Version: Use a flax egg, plant-based milk, vegan butter, and vegan cream cheese—I’ve tried this and it works surprisingly well!
• Spiced Filling: Mix in a pinch of nutmeg or cardamom with the cinnamon for a warm, aromatic surprise that keeps everyone guessing.

How to Make Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Wake Up Your Starter and Mix the Dough

First things first, you’ll want to make sure your sourdough starter is active and bubbly. I usually feed mine the day before, so it’s ready to work its magic here. Combine the active starter, dark brown sugar, and warm milk in your mixer bowl fitted with the paddle attachment. Keep that milk warm but definitely not boiling—about 100 to 120°F is ideal to keep the starter happy and avoid killing those good bacteria.

Mix on low speed until everything is nicely combined, then add the melted butter, salt, and that lovely room temperature egg. These ingredients bring richness and tenderness to the dough, so don’t skip on the bunny-timing with the egg!

Step 2: Flour Power and Kneading

Switch over to your dough hook and gradually add the bread flour in batches, about half a cup at a time. After every addition, scrape the sides of your bowl with a spatula to keep things even. You’ll know the dough is good to go when it starts pulling away from the bowl and feels tacky but not sticky to the touch. I’ve learned that fluffing the flour before measuring really helps keep the dough from getting too dry or tricky to handle.

Knead the dough for an additional five minutes on medium speed. This enriches the gluten network that gives the cinnamon rolls that perfect chewy-yet-soft texture.

Step 3: The Long Rise – Patience is Rewarded

Cover your bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until doubled in size—this usually takes about 6 to 7 hours in my 70°F kitchen. Warmer spots mean faster rises, so keep an eye on it if your kitchen is on the hotter side. Trust me, this slow fermentation boosts the flavor and texture, so it’s worth the wait—and honestly, it’s a great excuse to take a break and enjoy a cup of coffee.

Step 4: Roll, Spread, and Sprinkle

Once your dough has doubled, turn it out onto a lightly floured surface and roll it into a large rectangle—about 16 by 12 inches. Spread the softened butter evenly over the surface. Then, mix together your cinnamon and dark brown sugar and sprinkle it generously, covering every inch.

Step 5: Roll Up and Cut

Starting at the long edge closest to you, carefully roll the dough up like a sushi roll. Trim off any uneven edges for a clean look, then slice into 9 even rolls. I promise, using unflavored dental floss to cut through the dough saves so much mess and keeps the edges nice and tidy—but a sharp knife or pizza cutter works too.

Step 6: The Second Rise – Slow and Steady

Grease your baking dish or cast iron skillet with butter and arrange the rolls about an inch apart. Cover them with a damp towel and let them rise again until puffy and noticeably bigger—mine usually take about 3 to 4 hours. If you’re short on time, you can refrigerate the shaped rolls overnight and then let them come to room temperature and rise before baking. I like putting mine in the oven with just the light on—it creates the perfect cozy proofing box.

Step 7: Creamy Touch Before Baking

Preheat your oven to 350°F. Just before popping the rolls in, gently pour warm heavy cream over them—this little trick keeps the rolls super moist and soft while they bake to a gorgeous golden brown. Bake for 30-35 minutes, or until the tops are golden and the internal temperature reads about 190°F. Then transfer to a wire rack to cool slightly; you don’t want to frost them when they’re too hot, or you’ll lose that luscious cream cheese goodness.

Step 8: Whip Up the Cream Cheese Frosting

While the rolls cool, beat the unsalted butter and cream cheese together until smooth, then add powdered sugar and heavy cream and mix until silky. Spread the frosting over the warm rolls using an offset spatula so it melts into every nook and cranny. I promise, nothing beats digging into warm cinnamon rolls with frosting that’s just a little gooey on top.

How to Serve Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

I love to sprinkle a little freshly grated nutmeg or a light dusting of cinnamon on top of the frosting for that extra cozy aroma. Sometimes, I add chopped toasted pecans or walnuts on top for a bit of crunch—it’s simple but really elevates the experience.

Side Dishes

Serve these with a steaming cup of black coffee or chai tea to balance the sweetness. If you’re brunching, a side of fresh fruit or a yogurt parfait makes for a delightful, lighter counterpart that complements the richness perfectly.

Creative Ways to Present

For special occasions, I like arranging the rolls in a decorative cast iron skillet and serving them family-style straight from the oven. You can also drizzle extra cream cheese frosting artistically on top or add edible flowers for a wow factor. These always become the centerpiece at gatherings, and everyone loves them!

Make Ahead and Storage

Storing Leftovers

Leftover cinnamon rolls keep beautifully in an airtight container in the fridge for up to 2 days. I like to let them sit out for at least an hour before eating to bring back that soft, tender texture. Just trust me—warm rolls are the best!

Freezing

You can freeze these cinnamon rolls either before or after baking. If frozen unbaked, thaw them in the fridge overnight and let them rise before baking. If freezing baked cinnamon rolls, cool completely and do NOT frost them before freezing. Thaw, reheat, and then add fresh frosting—it’s a total game changer for easy mornings.

Reheating

I reheat leftovers by warming them in a 350°F oven for about 15 minutes, which brings back all the softness and that just-baked feeling. You can cover them loosely with foil if you want to prevent the tops from browning too much during reheating.

FAQs

Final Thoughts

This Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe has become one of my all-time favorite indulgences to make for my family and friends. There’s something so comforting about that perfect balance of tang from the starter and the cozy, warm cinnamon filling under that creamy frosting. I really hope you give this recipe a go—trust me, it’s a dough adventure worth every delicious bite. When you serve these warm and gooey, I promise they’ll turn any morning into a special occasion. Happy baking!

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