The Ultimate Sourdough Cinnamon Rolls Recipe: Soft, Gooey & Irresistible Perfection

Prepare to experience cinnamon rolls like never before! These Sourdough Cinnamon Rolls are the epitome of soft, tender, and cinnamon-sugar perfection. After years of meticulous testing and refinement, this isn’t just a recipe; it’s a culinary journey resulting in what will undoubtedly be the best cinnamon rolls you’ve ever tasted. Get ready for a truly unforgettable treat that will elevate your breakfast or dessert game.

The Pastry Chef’s Quest for Perfection: Crafting the Best Cinnamon Rolls

As a professional pastry chef and a lifelong overachiever, my days are literally spent perfecting recipes. This commitment to culinary excellence is at the heart of everything I create. While some creations, like my delightful carrot cake roll, come together with a blend of seasoned experience and a good gut instinct, others demand a more rigorous, almost obsessive, dedication. This particular sourdough cinnamon roll recipe falls firmly into the latter category.

My journey to these ultimate cinnamon rolls was extensive and challenging. While it didn’t quite rival the legendary Bergamot Molten Chocolate Cake experiments (which involved close to 30 unique tests!), these rolls required an impressive amount of trial and error. Every element – from the precise butter consistency to the exact ratio of cinnamon sugar – was fine-tuned until I achieved a result that I confidently declare to be THE BEST Sourdough Cinnamon Roll.

For me, the Cinnabon experience has always been the gold standard for cinnamon rolls. Perhaps it’s the nostalgic scent piped into airport terminals, or fond memories of mall trips, but the taste of a warm Cinnabon has always stuck with me. This recipe was developed with that benchmark in mind, but aimed to surpass it in every aspect. The result is a roll that is incredibly tender and soft, boasting a perfect amount of cinnamon-sugar filling, encased in a pillowy dough that lacks any unwelcome chewiness. It’s a pure, unadulterated delight.

Why Sourdough? The Magic Behind the Fluffy Texture and Subtle Depth

The beauty of these cinnamon rolls isn’t just in their traditional goodness; it’s amplified by the inclusion of sourdough. And no, this doesn’t mean they’ll taste overtly “sour”! The sourdough starter here contributes primarily to an incredible structure and an exceptionally tender, pillowy crumb, rather than a distinct tangy flavor profile. The secret lies in gluten development.

Gluten, the protein responsible for bread’s elasticity, develops not only through mechanical mixing but also, crucially, through *time*. The slow fermentation offered by an active sourdough starter allows these gluten networks to form naturally and gently. This process results in a dough that is both robust enough to handle and remarkably delicate when baked. It’s truly magical how gluten works its wonders!

If you’re new to sourdough, don’t let the idea of a starter intimidate you. I’ve got an easy sourdough starter recipe that will guide you through creating your own vibrant starter. If you already have one, you’re just steps away from creating these irresistible rolls.

I must admit, I am typically the person who eats only the center of a cinnamon roll. The outer edges often suffer from being dry and lacklustre. However, with these sourdough cinnamon rolls, you can trust me when I say that every single part of the roll is equally amazing. The entire roll is so wonderfully soft and gooey that the outermost edge is just as delightful and satisfying as the coveted center. Every bite is pure bliss!

And for those who might not have a sourdough starter on hand, or prefer to bake without it, rest assured that I am actively working on a non-sourdough version of these exceptional cinnamon rolls. Keep an eye out for that upcoming recipe!

Essential Sourdough Cinnamon Roll Tips from a Professional

To ensure your sourdough cinnamon roll experience is nothing short of perfect, I’ve compiled a list of crucial tips based on my extensive testing. Paying attention to these details will make all the difference in achieving bakery-quality results at home:

1. Use a Fed Starter, Not Discard: This recipe specifically calls for a fed, active sourdough starter, and for a very good reason: I’m impatient! A fed starter is vibrant and ready to work, providing the necessary leavening power for a timely and effective rise. Sourdough discard, while excellent for other recipes (like my sourdough pizza dough that benefits from a long rest), won’t provide the same quick and robust lift needed for these rolls.
2. The Optional Boost of Commercial Yeast: You have the option to omit the commercial (dry active) yeast entirely if you prefer a purely sourdough leavened product. However, I’ve included it because, again, I’m impatient! The dry active yeast gives these rolls a reliable kickstart, significantly speeding up the proofing process. If you choose to go without it, understand that your rolls will take considerably longer to rise. This is especially true if you end up using a less-than-super-active starter.
3. Regarding Sourdough Discard (If You Must): If you do decide to use discard, please, for the love of delicious pastries, do not use discard that has been languishing in the back of your refrigerator for months without attention! Give your starter a fighting chance. Feed it a few times to revive its activity before expecting it to leaven your dough effectively. My sourdough pizza dough recipe works beautifully with discard, but it also sits for 2-3 days before baking, a luxury not typically afforded on a Sunday morning when cinnamon roll cravings hit!
4. Precision in Measurements: The Key to Perfection: Baking is a science, and precise measurements are absolutely critical. The specific gram measurements and yields in this recipe are the result of countless tests to achieve the ideal balance. This precision is especially important for the filling:dough ratio, which directly impacts the gooeyness and overall satisfaction of each roll. Trust the numbers!
5. Butter Consistency for the Filling is Paramount: This is a non-negotiable step. Your butter for the filling must be perfectly soft – nearly melted, but still holding its shape and easily spreadable with a spatula. *Do not* melt your butter completely. Melted butter will seep out of the dough during the rolling and baking process, resulting in a dry, messy filling that doesn’t adhere properly. From one impatient baker to another, taking the extra time to achieve the right butter consistency is undeniably worth it.
6. Invest in a Kitchen Scale for Best Results: While cups and spoons are common, for consistent and professional-level baking, a kitchen scale is invaluable. Measurements for flour and starter, especially, can vary greatly by volume, but a scale provides undeniable accuracy. Just like my skinny jeans never lie, neither does a kitchen scale!
7. Understanding 100% Hydration Starter: A “100% hydration starter” simply means that your sourdough starter has been fed equal parts water and flour *by weight*. This is a standard practice in sourdough baking and ensures a consistent moisture content in your starter, which in turn leads to predictable dough hydration.
8. Don’t Skip the Heavy Cream: The Secret to Moisture: This little trick, which I learned from the fantastic bakers at Taste of Lizzy, is a game-changer. While I use slightly less than their method, a small amount of heavy cream poured over the rolls just before baking works wonders. It helps to keep the cinnamon-sugar filling smooth and ensures that the bottoms and edges of the rolls remain incredibly soft, moist, and utterly delicious.

4.60 from 5 ratings

Sourdough Cinnamon Rolls

by
Chef Lindsey

These Sourdough Cinnamon Rolls are soft, tender, cinnamon sugar perfection. Look no further for the actual best cinnamon rolls of your life!

Prep:
30 minutes mins

Cook:
15 minutes mins

Proof:
1 hour hr 15 minutes mins

Total:
2 hours hrs

Servings:
8 people

Save
Saved
Pin Recipe
Comment
Print Recipe

Ingredients

For the Dough:

• ▢ 122 g Warm milk a little warmer than body temperature. 105°F if you want a number
• ▢ 1 ¼ teaspoon Dry active yeast see Notes for substitutions
• ▢ 1 Egg
• ▢ 52 g Butter softened
• ▢ 257 g All purpose flour
• ▢ 100 g 100% hydration starter fed 12 hours prior, not discard
• ▢ ½ teaspoon Kosher salt
• ▢ 50 g Sugar

For the Cinnamon Sugar Filling:

• ▢ 105 g Butter so soft that it is almost melted and will spread easily with a spatula
• ▢ 195 g Dark brown sugar PACKED
• ▢ 1 Tablespoon Cinnamon
• ▢ 1 ½ Tablespoons Heavy Cream reserve for right before baking

For the Icing:

• ▢ 2 cups Confectioner’s Sugar
• ▢ ½ teaspoon Vanilla extract
• ▢ 2 Tablespoons Milk or more as needed to thin it out

Instructions

Make the Dough:

• In the bowl of a stand mixer add the warm milk then sprinkle the yeast over the surface. Whisk to break up any clumps. Allow to bloom (sit unperturbed) for 10 minutes or until bubbly.
• Add the remaining ingredients for the dough to the bowl. All at once! Just dump it in there!
• Fit the mixer with the paddle attachment and mix until incorporated and no lumps remain.
• Switch to the dough hook. Mix on medium for 3-4 minutes. The dough will not pull away from the sides of the bowl or climb the hook. It is a wet dough and this is not in its nature. That is OK!
• Turn out into a bowl sprayed with cooking spray, cover with plastic wrap and bulk proof in a warm spot for 30-45 minutes. My oven has a proof setting that I use at 85°F. When it has doubled it is done!

Make the Filling:

• While the dough proofs, make the filling. In a bowl, mix together butter, sugar and cinnamon. Mix until a paste forms. Set aside.

Assemble:

• Cover your counter generously with flour and turn out your dough onto the counter. A bowl scraper or rubber spatula helps here because the dough is sticky. Sprinkle a generous amount of flour on top of the dough and flour a rolling pin.
• Roll the dough out into a rectangle 12 inches long by 10 inches high. (Try to keep those sharp corners! It’s harder than it looks but it’s good to have goals, right?)
• Once you have your rectangle, spread your filling with an offset spatula. Sometimes it is necessary to let your fingers join the party to help spread/hold the dough. I purposefully keep a border on the top and the bottom edge.
• Starting at the bottom edge (12 inches across) start to roll away from you. Seal the top edge.
• Cut approximately 2 ½ inch pieces with a knife (or your bench scraper). This makes 8 rolls.
• Spray a 9 “ x 11” baking dish with cooking spray and then place the cinnamon rolls about 2 inches apart. I offset them so I have a row with 2 and then one in the center followed by another row of 2 and so on. This gives them space to proof and grow without crowding.
• Cover with plastic wrap and place back in your warm spot to proof an additional 20-40 minutes. I proof 20 and then remove the dish to another spot and preheat my oven to 350°F convection.
• Right before baking remove the plastic wrap and pour the heavy cream over the tops of the rolls.
• Bake 350°F for approximately 15-20 minutes. Mine baked 18. They will be golden brown around the edges and a bit on top and the centers will no longer look or feel doughy.
• Allow to cool before icing.

Make the Icing:

• Whisk all the ingredients for the icing together. I kept mine a bit thicker so that I could spread it on the cinnamon rolls still warm from the oven. A little bit of heaven on earth to be sure!

Video

Notes

Yield: 8 Cinnamon Rolls

Yeast Substitutions:
You can omit the yeast but make sure your starter is fed and fully risen. It will take longer to rise. I suggest letting it final proof over night.
Instant Yeast: 3/4 t (you can add this directly to the dough and can skip the first step of blooming.)
Fresh Yeast: 8 g (I don’t have a volume measurement on this, but, honestly, fresh yeast is pretty hard to come by outside of restaurants.)

A note about the flour: My original recipe called for 207g All Purpose Flour; however, I have increased it to 257 g to make it easier for bakers of all levels to work with. This adds an additional 1/2 cup to the original recipe. This makes a dough more akin to The Best Cinnamon Rolls recipe. The original recipe will produce a lighter cinnamon roll if you dare to try!
Refrigerating or “retarding” the dough during the final proof will also make the dough easier to handle.

Nutrition

Calories: 521kcal | Carbohydrates: 86g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 297mg | Potassium: 133mg | Fiber: 3g | Sugar: 60g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

Course:
Breakfast, Dessert

Cuisine:
American, Swedish

Calories:
521

Like this? Leave a comment below!