Easy Homemade Sourdough Cinnamon Rolls with Cream Cheese Frosting: Soft, Fluffy Bakery-Style Treat at Home

There’s something magical about the aroma of cinnamon rolls baking in the oven. Warm spices, buttery dough, and sweet frosting combine to create a comfort food experience that feels both nostalgic and indulgent. When you add sourdough into the mix, the result becomes even more special — deeper flavor, incredible texture, and a subtle tang that perfectly balances the sweetness.

These Easy Homemade Sourdough Cinnamon Rolls with Cream Cheese Frosting are the ultimate treat for breakfast, brunch, holidays, or cozy weekends at home. Unlike traditional yeast rolls, sourdough brings complexity and softness that stays fresh longer. The fermentation process also makes the dough easier to digest for many people.

Whether you’re an experienced sourdough baker or just looking for a creative way to use your starter discard, this recipe delivers bakery-quality cinnamon rolls with simple, approachable steps.

Why You’ll Love These Sourdough Cinnamon Rolls

There are countless cinnamon roll recipes online, but this one stands out for several reasons:

• Ultra-soft texture: Long fermentation creates pillowy dough.
• Rich flavor: Slight tanginess balances the sugary filling.
• Perfect for make-ahead: Ideal overnight recipe for busy mornings.
• Cream cheese frosting: Smooth, creamy, and not overly sweet.
• Beginner-friendly: No complicated shaping or techniques required.

Once you try sourdough cinnamon rolls, it’s hard to go back to regular versions.

Ingredients

Dough

• 1 cup active sourdough starter (fed and bubbly)
• 3 ½ cups all-purpose flour
• ¾ cup warm milk
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 1 teaspoon salt

Cinnamon Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 ½ tablespoons ground cinnamon
• 1 teaspoon vanilla extract (optional)

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)

Instructions

1. Prepare the Dough
   In a large mixing bowl, combine sourdough starter, warm milk, melted butter, sugar, and egg. Mix until smooth.
2. Add Dry Ingredients
   Gradually add flour and salt, mixing until a soft dough forms. Knead for about 8–10 minutes until smooth and elastic.
3. First Rise (Bulk Fermentation)
   Place dough in a lightly greased bowl, cover, and let rise at room temperature for 4–6 hours, or until doubled. For deeper flavor, refrigerate overnight after the first rise.
4. Prepare the Filling
   In a small bowl, mix softened butter, brown sugar, cinnamon, and vanilla until spreadable.
5. Roll Out the Dough
   Turn dough onto a lightly floured surface and roll into a rectangle about ¼-inch thick.
6. Add Filling and Roll
   Spread cinnamon filling evenly over the dough. Roll tightly from the long edge into a log.
7. Cut the Rolls
   Slice into 9–12 equal rolls using a sharp knife or dental floss for clean cuts.
8. Second Rise
   Place rolls into a greased baking dish. Cover and let rise 1–2 hours until puffy.
9. Bake
   Preheat oven to 350°F (175°C). Bake rolls for 22–28 minutes until golden brown.
10. Make the Frosting
    Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until creamy and spreadable.
11. Frost and Serve
    Spread frosting over warm rolls so it melts slightly into the swirls. Serve immediately.

Tips for Perfect Sourdough Cinnamon Rolls

Use Active Starter:
Your starter should be bubbly and recently fed for best rise.

Don’t Over-Flour:
Soft dough creates fluffy rolls. Too much flour leads to dense texture.

Warm Environment Helps:
If your kitchen is cold, let dough rise in a slightly warm oven (turned off with light on).

Even Cutting Trick:
Dental floss or thread slices rolls cleanly without squishing layers.

Overnight Sourdough Cinnamon Rolls Option

Want fresh cinnamon rolls in the morning without waking up early? Follow this schedule:

1. Prepare dough and complete first rise in the evening.
2. Shape rolls and place in baking dish.
3. Cover and refrigerate overnight.
4. In the morning, let sit at room temperature 60–90 minutes.
5. Bake and frost.

This method actually enhances flavor thanks to slow fermentation.

Flavor Variations

One of the best things about cinnamon rolls is how customizable they are.

Chocolate Chip Cinnamon Rolls
Add mini chocolate chips before rolling.

Apple Cinnamon Rolls
Sprinkle finely diced apples over the filling.

Nutty Cinnamon Rolls
Add chopped pecans or walnuts for crunch.

Orange Cream Cheese Frosting
Add orange zest and a splash of juice to frosting.

Maple Glaze Version
Replace vanilla with maple extract for fall-inspired flavor.

Serving Suggestions

These sourdough cinnamon rolls are versatile enough for many occasions:

• Weekend brunch centerpiece
• Holiday breakfast (Christmas or Easter)
• Afternoon coffee treat
• Dessert with vanilla ice cream
• Special birthday breakfast surprise

Serve with fresh fruit or hot coffee for a complete experience.

Storage and Reheating

Room Temperature:
Store covered for up to 2 days.

Refrigerator:
Keep up to 5 days in airtight container.

Freezer:
Freeze unfrosted rolls for up to 2 months.

Reheating Tip:
Warm in microwave 20–30 seconds for soft texture.

Why Sourdough Makes Better Cinnamon Rolls

Sourdough fermentation breaks down starches and proteins, which:

• Improves digestibility
• Enhances flavor depth
• Creates tender crumb
• Extends freshness naturally

The subtle tang contrasts beautifully with sweet cinnamon filling and creamy frosting.

Fun Baking Fact

Cinnamon rolls originated in Northern Europe, particularly Sweden, where they’re known as “kanelbullar.” The American version evolved into the larger, frosting-covered rolls we love today — and sourdough adds yet another delicious twist to this global favorite.

Common Mistakes to Avoid

• Using inactive starter
• Overbaking (causes dryness)
• Skipping second rise
• Adding too much flour
• Frosting when rolls are too hot (can melt excessively)

Final Thoughts

These Easy Homemade Sourdough Cinnamon Rolls with Cream Cheese Frosting combine bakery-level indulgence with homemade comfort. The soft, buttery dough paired with warm cinnamon sugar and tangy frosting creates a treat that feels luxurious yet approachable.

Once you make these, they may become your signature recipe for family gatherings, holidays, and cozy mornings.

The best part? Your kitchen will smell absolutely incredible.

Easy Homemade Sourdough Cinnamon Rolls with Cream Cheese Frosting

Soft, fluffy sourdough cinnamon rolls filled with brown sugar cinnamon and topped with creamy frosting.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs

Servings: 12 rolls

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 1 cup active sourdough starter fed
• 3.5 cups all-purpose flour
• 0.75 cup warm milk
• 0.25 cup granulated sugar
• 1 egg large
• 0.25 cup unsalted butter melted
• 1 tsp salt

Filling

• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar
• 1.5 tbsp ground cinnamon

Cream Cheese Frosting

• 4 oz cream cheese softened
• 3 tbsp unsalted butter softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk as needed

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Combine sourdough starter, milk, butter, sugar, and egg in a bowl.
2. Add flour and salt, knead until smooth dough forms.
3. Let dough rise until doubled, about 4–6 hours.
4. Roll dough into rectangle and spread filling evenly.
5. Roll tightly, slice into rolls, and place in baking dish.
6. Let rise again 1–2 hours until puffy.
7. Bake at 350°F (175°C) for 22–28 minutes.
8. Beat frosting ingredients until smooth and spread over warm rolls.

Notes

For overnight rolls, refrigerate after shaping and bake the next morning.