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The Ultimate Tangy Sourdough Cinnamon Rolls with Cream Cheese Glaze

Close-up of three fluffy sourdough cinnamon rolls generously topped with white icing dripping down the sides.
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Make soft, tangy sourdough cinnamon rolls using your active starter or discard. This recipe gives you clear steps for a delicious homemade breakfast pastry.

Ingredients

Scale
  • 1 cup (240g) active sourdough starter (or discard, see notes)
  • 1/2 cup (120ml) warm milk (about 105-115°F)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze:
  • 4 ounces (113g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Mix the Starter Dough: In a large bowl, whisk together the warm milk, active sourdough starter, and granulated sugar until combined. Add the egg, melted butter, and vanilla extract, mixing well.
  2. Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. It will be slightly sticky.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot for 3 to 5 hours, or until doubled in size. If using sourdough discard, the rise time may be longer, up to 8 hours, depending on your kitchen temperature.
  5. Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until smooth and spreadable. Set aside.
  6. Shape the Rolls: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  7. Fill and Roll: Spread the cinnamon filling evenly over the dough, leaving a small 1/2-inch border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice: Use unflavored dental floss or a sharp, un-serrated knife to cut the log into 12 equal rolls, about 1.5 inches thick each.
  9. Second Rise (Proofing): Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let them proof in a warm place for 1 to 2 hours, or until they look puffy and have increased in size by about 50%. Do not let them fully double again.
  10. Bake: Preheat your oven to 375°F (190°C). Bake for 25 to 30 minutes, or until the tops are golden brown and the internal temperature reaches 200°F.
  11. Make the Glaze: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla. Add milk or cream one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Glaze and Serve: Spread the cream cheese glaze generously over the warm sourdough cinnamon rolls. Serve immediately.

Notes

  • Using Active Starter vs. Discard: An active, recently fed starter will give you a better rise and a slightly milder tang. Sourdough discard works well but may result in a denser roll and a more pronounced sour flavor.
  • For Overnight Rolls: After slicing (Step 7), place the rolls in the baking dish, cover tightly, and refrigerate for 8 to 16 hours. The next morning, let them sit at room temperature for 1 hour before baking at 375°F (190°C) for 30-35 minutes.
  • Achieving Soft Texture: Do not overbake the rolls. The residual heat will continue to cook them after removal from the oven.
  • Lamination Note: This recipe uses a simple spread method, not traditional lamination, for easier home baking.

Nutrition

Find it online: https://kingscook.com/sourdough-cinnamon-rolls-recipe/