Learning how to make sourdough cinnamon rolls is actually quite simple once you begin to understand how natural yeast works. Perhaps you were like myself after learning how to make yeast and wanted to make more than just a simple sourdough bread. Perhaps many recipes you have tried called for powdered yeast in addition to starter and you didn’t know how to proceed. Or perhaps the ones you have tried were disappointing because they ended up like bricks and not soft and fluffy cinnamon rolls. This recipe is much like making the traditional cinnamon rolls but with commercial yeast. The main difference? The amount of time you must wait to eat them. But let me tell you, one bite and you’ll say to yourself, “This was so worth it.”

These are easy to make by hand, and it only takes a few minutes to knead them. You can also make these sourdough cinnamon rolls by using a stand mixer. You will simply knead them about 8 minutes on low speed. The waiting comes in the rising of the dough. The first rise can take 5 – 6 hours and the second 2 – 3 more. I found a minimum of seven hours is to be expected. Also, what if you want them to be extra tangy? Be prepared to let them rest overnight in the fridge. This recipe will definitely teach you patience.

Here are some photos of the process of making cinnamon rolls, they are so incredibly easy and fun to make. If you are a returning visitor, you’ll know that I tend to make a lot of variations of sticky buns and cinnamon rolls. However, if this is your first time and you love all things cinnamon, this may be a place to return. We are huge fans of spices.

Once you learn how to make cinnamon rolls after all, you’ll be making all kinds of them and inventing variations as well. Try adding in some chocolate chips, nuts, other spices and fruit. Pretty soon you’ll be making them by the dozens!

So next time you have an extra 8 – 9 hours of time you can spend around the house, be prepared to make something amazing. Before you panic about the time, most of that is waiting around. You are only actively working about 20 minutes total and that is in stages. So trust me when I say that this is an easy recipe despite the time involved.

Need more help making them? Try out our video to see how to make them. It will take you through the basics and discuss issues, when to worry about them, when not to stress and how to resolve problems as they occur.

Sourdough Cinnamon Rolls

These cinnamon rolls are worth the wait. Sweet and tangy without all the fat found in traditional cinnamon rolls. These are easy to make and freeze well. Perfect for breakfast or as a snack.

Print Recipe

Prep Time20 minutes minutes

Cook Time25 minutes minutes

Rest Time7 hours hours 30 minutes minutes

Total Time8 hours hours 15 minutes minutes

Servings9 rolls

Calories 282.9

Ingredients

For the Dough

• 1 ⅔ cups (250g) flour
• ½ cup (100g) sourdough starter
• ⅓ cup (80mL) milk
• 1 large (50g) egg
• 2 tbs (30mL) oil
• 2 tbs (25g) sugar
• 1 tsp (3g) instant dry yeast, optional* *optional
• ½ tsp (2.5g) salt

For the Filling

• ½ cup (113g) brown sugar
• 2 tbs (28g) butter, melted
• 2 tsp (4g) cinnamon
• 1 tsp (3g) flour

For the Frosting

• 1 cup (125g) powdered sugar
• 2 tbs (30mL) milk

Instructions

• In a large bowl, combine flour, sourdough starter, milk, egg, oil, sugar, yeast and salt. Stir until a shaggy dough forms.
• Turn out out a clean work surface and knead until smooth and dough stretches easily without tearing, about 10 minutes.
• Place the dough in a bowl and cover. Allow to rise until at least double in size. For best flavor, allow the dough to rest overnight in the refrigerator.
• Lightly dust work surface and roll dough into a 9×13" rectangle (13x23cm.)
• Brush melted butter onto dough, sprinkle on brown sugar and cinnamon. Leave about 1/2" at the bottom of one of the 9" (13cm) sides without topping.
• Roll up the dough starting from the narrow end and cut into 9 equal pieces.
• Grease a 9×9 pan well. Place the rolls in three rows of three, equally spaced apart. Cover and allow to double in size, about 90 minutes.
• Preheat oven to 375F (190C.)
• Bake 20-25 minutes. Center should reach 190F (90C.)
• In a bowl, add milk to powdered sugar and stir until well combined. If you want a thinner sauce, add more milk, 1/2 tsp of milk at a time until desired consistency.
• Allow to cool 5 – 10 minutes before frosting.

Notes

*Adding 1 tsp (3g) of instant dry yeast to the mixture will speed up the rising time but reduces overall flavor.  If you do not want to wait around for your rolls to rise or want to ensure a good loft to your rolls, instant yeast will give you that added assurance.

Be aware of food safety guidelines when rising the dough.  It is important to stay within the recommended time and temperature guidelines when working with any raw ingredients such as milk and eggs.

For an even more sour flavor, shape rolls, cover and leave in the fridge overnight. This will allow the dough to ferment and become very tangy. If using a glass pan, bring pan up to room temperature before placing in oven.

Caution:  Never place a cold glass pan straight in the oven unless it is rated to do so.  Newer glass cannot handle such drastic swings in temperature and may shatter due to thermal shock

An important note on dry yeast: Instant dry and active dry yeasts are not the same.  If using active dry yeast, you must activate the yeast according to the manufacturer’s instructions in order for the dough to rise properly.  You typically need to activate or “bloom” the yeast by adding it to warmed liquid for several minutes. 

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use.  However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts.  For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers. 

Nutrition Facts

Sourdough Cinnamon Rolls

Serving Size

 

1 roll

Amount per Serving

Calories

282.9

% Daily Value*

Fat

 

6.1

g

9

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

0.9

g

Monounsaturated Fat

 

2.2

g

Sodium

 

259.9

mg

11

%

Carbohydrates

 

53.3

g

18

%

Protein

 

4.5

g

9

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.