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Fluffy Sourdough Cinnamon Rolls

Learn how to make fluffy sourdough cinnamon rolls at home! Step-by-step instructions, tips for
perfect rise, and a sweet glaze for soft, tender, bakery-style rolls.
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Course: Breakfast, Dessert
Keyword: breakfast sourdough recipes, fluffy cinnamon rolls recipe, homemade sourdough rolls, natural starter cinnamon rolls, sourdough cinnamon rolls
Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 12 rolls
Pin Recipe
Author: Victoria Herbert

Ingredients

Dough

  • 1 cup 240g active sourdough starter (100% hydration)
  • 1 cup 240ml whole milk, lukewarm
  • ½ cup 100g granulated sugar
  • ⅓ cup 75g unsalted butter melted and slightly cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 ½-4 cups 420–480g all-purpose flour

Cinnamon Filling

  • ½ cup 100g brown sugar, packed
  • 2 tablespoon ground cinnamon
  • ¼ cup 55g unsalted butter, softened

Glaze

Instructions

Make the Dough

  • In a large bowl, combine the active starter, warm milk, and sugar. Mix until the starter dissolves.
  • Stir in melted butter, egg, vanilla, and salt.
  • Gradually add the flour, mixing until a sticky dough forms. You can use a stand mixer with a dough hook or mix by hand.
  • Knead the dough for 8–10 minutes (or until smooth and elastic). If it’s very sticky, add small amounts of flour, a tablespoon at a time.

Bulk Fermentation

  • Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
  • Let it rise at room temperature for 4–6 hours, or until roughly doubled in size. For a slower, more flavorful dough, you can refrigerate overnight.

Prepare the Filling

  • In a small bowl, mix brown sugar and cinnamon.
  • Set aside the softened butter to spread over the dough.

Shape the Roll

  • Lightly flour a clean surface and roll the dough into a rectangle, roughly 12×18 inches.
  • Spread the softened butter evenly over the dough.
  • Sprinkle the cinnamon-sugar mixture evenly over the butter.
  • Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
  • Using a sharp knife, cut the log into 12–15 equal rolls.

Proof the Rolls

  • Place the rolls in a greased 9×13-inch baking dish or lined sheet pan, leaving a little space between each.
  • Cover and let them rise at room temperature for 1–2 hours, until puffy. (You can also proof in the fridge for a slow rise, 4–6 hours.)

Bake

  • Preheat your oven to 375°F (190°C).
  • Bake the rolls for 25–30 minutes, until golden brown and cooked through. If they brown too quickly, cover loosely with foil for the last 5–10 minutes.

Glaze

  • In a small bowl, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth.
  • Drizzle over warm rolls just before serving.

Notes

Tips for Perfect Fluffy Rolls
• Use a bubbly, active starter for maximum rise.
• Keep the dough slightly sticky for a soft texture.
• Optional overnight proof enhances flavor and tenderness.
• Brush tops with melted butter after baking for extra richness.
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