Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’re searching for a sweet, cozy treat that feels both classic and a little adventurous, you’ve got to try my Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe. These rolls bring all the best parts of sourdough’s tang and cinnamon roll’s sweetness together, topped with that luscious cream cheese frosting that just melts into every bite. I absolutely love how this recipe turns out—fluffy, tender, with a perfectly caramelized cinnamon swirl. Stick with me, and I’ll share all the tips I learned along the way to help you nail these heavenly rolls in your own kitchen!

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Ingredients You’ll Need

Each ingredient in the Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe has a role in creating that perfect balance of flavor and texture. Using bread flour gives the dough the strength to develop good structure, while dark brown sugar adds deep molasses notes that pair perfectly with cinnamon.

• Active sourdough starter: Make sure it’s bubbly and lively for the best rise and most flavor.
• Warm milk: Not too hot—around 100-120°F—to keep the starter happy and ensure a good rise.
• Dark brown sugar: Adds richness and moisture; if you don’t have dark, light brown sugar works fine too.
• Unsalted butter: Both melted for the dough and softened for spreading; quality butter noticeably improves flavor.
• Salt: Balances sweetness and enhances the overall flavor of the dough.
• Egg: Helps enrich the dough, contributing to tenderness and color.
• Bread flour: Gives enough gluten for chewiness but still soft rolls.
• Heavy cream (warm just before baking): Pouring this on top before baking keeps the rolls soft and luscious.
• Ground cinnamon: Freshly ground gives the best aroma and flavor for the filling.
• Powdered sugar: For smooth, sweet cream cheese frosting that melts beautifully.
• Cream cheese (room temperature): The star of the frosting, adding tang and creaminess.

Variations

I love experimenting with this recipe depending on the season or mood, and you should totally feel free to make it your own. Whether you want to swap fillings or adjust for diet needs, there’s plenty of room to customize.

• Vegan version: I swapped the butter and cream cheese for plant-based versions with great success; just make sure your starter is active and kept vegan!
• Nutty twist: Adding chopped pecans or walnuts to the cinnamon sugar filling gives the rolls a satisfying crunch that my family now asks for every time.
• Spiced up: I sometimes add a pinch of nutmeg or ground cardamom to the cinnamon sugar mixture for a warm, cozy flavor.
• Gluten-Free: While I haven’t tried a 100% GF method here, you can experiment with a mix of gluten-free flours and xanthan gum—just know the texture will be a bit different.

How to Make Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Activate and Mix Your Starter, Milk & Sugar

First off, make sure your sourdough starter is active and bubbly—that’s key for a great rise. I add the starter, warm milk (just warm, not hot), and dark brown sugar into my mixer bowl with the paddle attachment. Mixing these on low speed helps the sugar dissolve and gently wakes up the starter. Be careful with the milk temperature; if it’s too hot, it can kill your starter—I’ve learned that the hard way!

Step 2: Add Butter, Salt & Egg

Once that’s smooth, pour in your melted butter, sprinkle in salt, and crack in your room-temperature egg. Mix again on low until everything’s combined nicely. This enriches your dough with fat and flavor, making the rolls tender and rich.

Step 3: Knead in Flour for the Perfect Dough

Switch to the dough hook now and add the bread flour in batches, about half a cup at a time. After each addition, pause to scrape down the bowl sides with a spatula—this helps your dough come together evenly. When it starts pulling away from the bowl and feels tacky but not sticky, that’s your cue that it’s just right. Continue kneading for another 5 minutes at medium speed for a smooth, elastic dough.

Step 4: First Rise—Patience is Key

Cover your dough with something breathable like a tea towel or reversible shower cap (I love these reusable ones!) and leave it in a warm spot to double in size. In my 70°F kitchen, it takes about 6-7 hours, but this can vary. Remember, a cooler environment means a slower rise, but it’s totally worth the wait—your patience pays off with incredible flavor and texture.

Step 5: Roll and Fill Your Dough

Once it’s doubled, transfer it to a lightly floured surface and roll it out to a 16×12-inch rectangle. Spread that softened butter all over the dough’s surface—don’t be shy here; this is what makes it oh-so-rich. Then sprinkle evenly with your cinnamon sugar mixture. I mix my cinnamon with dark brown sugar for that deep caramel flavor, but light brown sugar works too if that’s what you have on hand.

Step 6: Shape and Cut Your Rolls

Roll the dough up tightly starting at the long edge nearest you into a “snake.” I trim the edges for neatness, then slice it into about 9 equal pieces using unflavored dental floss for smooth cuts. Alternatively, a sharp knife or pizza cutter works great. It’s a neat little trick I picked up—floss cuts the dough cleanly without squashing the rolls.

Step 7: Second Rise and Baking Prep

Place your rolls into a butter-greased 9×9 dish, spacing them about ½ inch apart. Cover with a damp towel and let them puff up again—this is the moment they turn fluffy and full of promise. It takes about 3-4 hours at 70°F in my kitchen. If you’re not baking today, you can refrigerate them overnight and let them warm and rise before baking; I like to use my oven with just the light on to create a cozy spot.

Step 8: Bake with a Splash of Warm Cream

Right before baking, pour warmed heavy cream over the top of the rolls. This little step keeps them incredibly moist during baking—I discovered this trick after a few tries when my rolls turned out dryer than I wanted. Bake at 350°F for 30-35 minutes until golden brown and the internal temp hits 190°F.

Step 9: Cream Cheese Frosting Finish

While the rolls cool just a bit, whip up your frosting by blending room-temp butter, cream cheese, powdered sugar, and heavy cream until smooth. Spreading this over warm rolls is the best part—watch it melt into all the little crevices. Serious comfort food right here.

How to Serve Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple with just the cream cheese frosting, but sometimes I sprinkle a little extra cinnamon or a few chopped toasted pecans on top for some crunch and flair. Fresh orange zest is a surprising but delightful addition for a bright twist.

Side Dishes

These rolls are a treat on their own, but I love serving them with a big mug of coffee or chai tea. For brunch, crispy bacon or fresh fruit salad rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I’ve served these in a cast iron skillet right from the oven—so rustic and inviting. You can also drizzle extra frosting in a pretty zig-zag or use edible flowers for a spring brunch party. Wrapping each roll in parchment paper with a little bow makes the perfect grab-and-go gift!

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in a sealed container in the fridge for up to two days. Before enjoying again, I let them come to room temperature—usually about an hour out of the fridge—so they soften back up nicely without drying out.

Freezing

I often freeze fully baked rolls before frosting, wrapped tightly in plastic wrap, then placed in freezer bags. When you’re ready, thaw overnight in the fridge and warm gently in the oven for about 15 minutes. Then add your frosting fresh for that just-made vibe.

Reheating

To reheat, I pop the cinnamon rolls in a 350°F oven for 10-15 minutes, tented lightly with foil to keep the tops soft. This warms them through without drying and brings out that fresh-baked aroma all over again.

FAQs

Final Thoughts

This Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe has become one of my favorite weekend baking projects because it’s as rewarding as it is delicious. There’s something so comforting about filling your home with the smell of rising dough and cinnamon, then enjoying warm, gooey rolls fresh from the oven. Trust me—you’ll want to make these a regular part of your kitchen rotation, and your family will go crazy for them. Give them a try, and don’t rush the process; the magic happens in those patient rises and that creamy frosting finish!

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