Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’re in the mood for something that feels like a warm hug on a plate, you’re going to adore this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe. I absolutely love how the tangy sourdough adds a depth of flavor to the sweet, gooey cinnamon rolls, and the luscious cream cheese frosting is just the cherry on top. Trust me, whether you’re an experienced baker or a newbie, you’ll find that these rolls are worth every minute of effort — and they’ll fill your kitchen with the most amazing aroma!

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Ingredients You’ll Need

Each ingredient in this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe plays a vital role, from the tangy sourdough starter to the rich butter and cinnamon filling. I always recommend using fresh ingredients (especially your starter!) for the best rise and flavor.

• Active Sourdough Starter: Make sure it’s bubbly and active for a good rise—if it’s sluggish, feed it a day before.
• Warm Milk: This helps activate your yeast — but be careful to keep it under 120°F so you don’t kill the starter.
• Dark Brown Sugar: Adds deep molasses flavor — light brown works in a pinch but dark is my favorite!
• Unsalted Butter: Use melted for the dough and softened for the filling to ensure the right consistency and flavor.
• Salt: Essential for balancing the sweetness and strengthening gluten formation.
• Egg: Helps with dough structure and gives a tender crumb.
• Bread Flour: High protein flour provides the perfect chew and rise for these rolls.
• Heavy Cream: Warmed and poured over before baking to keep rolls super soft and moist.
• Cinnamon: The star spice — fresh ground always tastes best.
• Cream Cheese: For that rich, tangy frosting that complements the sourdough base beautifully.
• Powdered Sugar: For the smooth, sweet frosting texture.

Variations

I love customizing these sourdough cinnamon rolls depending on the season or what’s in my pantry. Play around with add-ins or tweaks to make this recipe your own — that’s half the fun!

• Add Nuts or Dried Fruit: I sometimes fold in chopped pecans or raisins for extra texture and surprise bites of sweetness.
• Vegan Version: You can swap butter for coconut oil and use a flax egg to make these vegan-friendly, though the texture will be slightly different.
• Spice It Up: Occasionally, I add a pinch of cardamom or nutmeg to the cinnamon sugar filling for an aromatic twist.
• Swap out Frosting: If cream cheese isn’t your thing, a simple vanilla glaze or maple icing is delicious, too.

How to Make Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Mix and Knead the Dough

Start by combining your active sourdough starter, warm milk, and dark brown sugar in your stand mixer fitted with a paddle attachment. Make sure your milk is warm but not hot — around 110-120°F is perfect to keep your starter alive and kicking. Mix until everything is well combined. Then add your melted butter, salt, and the room temperature egg. Once these are incorporated, switch to the dough hook and gradually add the bread flour in batches. It’s key to add the flour slowly—this helps you gauge when the dough becomes tacky and pulls away from the bowl without being sticky. Knead for about 5 more minutes until the dough’s smooth and elastic. This step really sets the stage for soft, fluffy rolls.

Step 2: Let the Dough Rise

Cover your bowl loosely with a clean towel or plastic wrap and find a warm spot to let your dough double in size. In my kitchen, which stays around 70°F, this usually takes 6 to 7 hours. Patience is your friend here — the slow fermentation from the sourdough starter adds so much flavor and tenderness that you don’t want to rush it. Pro tip: I sometimes put the bowl inside my oven with just the light on to create a cozy rising environment.

Step 3: Shape the Rolls

Once your dough has nearly doubled, turn it out onto a lightly floured surface. Roll it into a 16-inch by 12-inch rectangle — the goal is to get an even layer so your filling spreads nicely later. Spread softened butter all over the surface, then sprinkle the cinnamon and brown sugar mixture liberally. I like to use dark brown sugar here for that rich molasses flavor. From the edge closest to you, gently roll the dough up like a jelly roll into a long snake. Trim any uneven edges and slice into nine equal pieces using unflavored dental floss or a sharp knife — floss is a neat trick that keeps the rolls from squishing!

Step 4: Second Rise and Baking

Place the rolls in a greased 9×9 baking dish or cast iron skillet, leaving a little space between each so they can puff up. Cover with a damp towel and let them rise for another 3 to 4 hours until puffy — you’ll notice they look soft and jiggly when ready. Just before baking, pour warm heavy cream evenly over the rolls — this extra moisture keeps them ultra-soft. Bake at 350°F for 30-35 minutes until golden and the internal temperature hits 190°F. Let them cool a bit on a wire rack before frosting.

Step 5: Make the Cream Cheese Frosting

While the rolls cool slightly, mix room temperature butter and cream cheese until smooth. Add powdered sugar and heavy cream, then blend until you have a decadently smooth frosting. Spread it generously over the warm rolls so it melts into every crevice. Honestly, this frosting is where the magic happens — it adds a luscious tang that perfectly balances the cinnamon’s sweetness.

How to Serve Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple and let the cream cheese frosting shine, but sometimes I’ll add a sprinkle of finely chopped toasted pecans for some crunch and color. A light dusting of cinnamon or even a few fresh berries can add a pretty pop if I’m serving guests.

Side Dishes

These cinnamon rolls are the star, so I like pairing them with something light like fresh fruit or a simple green salad if we’re having them for brunch. A hot mug of coffee or chai latte is basically mandatory — you’ll thank me later!

Creative Ways to Present

For special occasions, I like to serve them on a rustic wooden board with a few little bowls of extra frosting and chopped nuts so friends can customize their rolls. You can also bake mini individual rolls in a muffin tin — they bake faster and look adorable for holiday gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container in the fridge for up to two days. To get that just-baked softness back, I take them out about an hour before eating so they come to room temperature—this really revives their texture without drying them out.

Freezing

Freezing works wonderfully with these — I usually bake the rolls fully (without frosting), let them cool, then wrap tightly and freeze in freezer bags. When I’m ready, I thaw them overnight in the fridge, and warm them in the oven the next day. Then I add freshly made cream cheese frosting. This method keeps them tasting fresh and delicious.

Reheating

For reheating, 350°F for about 15 minutes does the trick beautifully. I cover them loosely with foil to avoid drying out the tops, and then quickly spread frosting on warm rolls just before serving. This brings back that fresh-from-the-oven magic every time.

FAQs

Final Thoughts

This Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe has become one of my absolute favorites to make during cozy weekends or special breakfasts. The combination of the tangy sourdough, rich cinnamon sugar filling, and that creamy frosting is pure comfort in every bite. I hope you’ll love making (and eating!) these as much as I do—you’ll feel like a pro even if you’re just getting started with sourdough baking. So roll up your sleeves, bake a batch, and share the joy with someone you love!

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