The BEST Sourdough Cinnamon Rolls

The BEST Sourdough Cinnamon Rolls (Step-by-Step Tutorial)

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These Sourdough Cinnamon Rolls are everything you love about a classic cinnamon roll, but with the rich depth and tang of sourdough. In this video, I’ll walk you through the entire process step-by-step—from mixing the dough to shaping, proofing, baking, and glazing.

This is the kind of recipe that makes your kitchen smell like a bakery. You can keep it traditional or make it extra indulgent with the optional heavy cream pour (Cinnabon-style!). The overnight rise makes it easy to prep ahead and bake fresh in the morning.

INGREDIENTS

For the Dough:
• 3 cups all-purpose flour
• ¼ cup sugar
• 1½ tsp sea salt
• ¾ cup milk
• 1 egg
• 4 tbsp butter
• ⅓ cup active sourdough starter

For the Cinnamon Sugar Filling:
• 4 tbsp butter, room temp
• 1 tbsp ground cinnamon
• ¾ cup brown sugar

For the Cinnabon Gooey-Style Option (Optional):
• 1 cup heavy cream

For the Cinnamon Roll Glaze:
• 2 cups powdered sugar
• 3 tbsp butter, melted
• 1 tsp vanilla extract
• Pinch of cinnamon
• 5 tbsp heavy cream

INSTRUCTIONS

1. Prepare the Starter:
Feed your sourdough starter 4–6 hours ahead of time so it’s active and bubbly.

2. Make the Dough:
• Warm milk and butter in a small pot until butter melts. Let cool slightly.
• In a bowl, mix the milk/butter mixture, sugar, starter, and egg.
• Add flour and salt. Using a stand mixer with a dough hook, knead on low for 5–8 minutes until the dough is smooth and elastic.

3. First Rise (Overnight or Fridge):
• Transfer the dough to a greased bowl. Cover with plastic wrap and a towel. Let rise 8–12 hours at room temp until doubled.
• Fridge option: Refrigerate overnight, then bring to room temp 1–2 hours before shaping.

4. Shape and Second Rise:
• Butter a 9×13 or 12” round baking dish.
• Roll out the dough into a 14×12” rectangle.
• Mix cinnamon filling and spread evenly.
• Roll up tightly and cut into 9 rolls.
• Place in the dish with space between rolls. Cover and rise again until doubled.

5. Bake:
• Preheat to 350°F (175°C).
• (Optional) Pour 1 cup heavy cream over the rolls before baking.
• Bake 30–35 minutes until golden. Let cool slightly.

6. Glaze:
• Mix glaze ingredients until smooth and pour over warm rolls.

TIPS
• Use dental floss for clean cuts when slicing the rolls.
• A warm kitchen speeds up rising time.
• These reheat beautifully the next day!

My Cinnamon Rolls Essentials: https://www.amazon.com/shop/thesaltyc...

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