Sourdough Cinnamon Rolls with Whipped Cream Cheese Frosting
You know a recipe is good when it nearly knocks you out
I ate two of these cinnamon rolls and almost passed out on the couch at 1pm. That’s when I knew I’d done something right.
Why settle for store-bought cinnamon rolls when you can bake these unforgettable sourdough cinnamon rolls from scratch?
Made with soft, tangy sourdough dough and topped with a rich brown butter glaze, these rolls are the ultimate treat for any occasion.
The secret to their flavor is the sourdough starter, which adds a depth and richness that instant yeast can’t match. Whether for breakfast, brunch, or dessert, these cinnamon rolls are guaranteed to be a crowd-pleaser—or just the perfect indulgence for yourself.
Ingredients
Adapted from Samantha’s recipe on Made in Motherhood
Brown Butter Sourdough Cinnamon Rolls
The Dough Ingredients
- 200 g milk (I used almond milk)
- 120 g active, bubbly sourdough starter
- 60 g granulated sugar
- 10 g honey
- 1 large egg (room temperature)
- 430 g bread flour
- 5 g salt
- 85 g unsalted butter (room temperature, 6 tbsp)
The Filling Ingredients
- 113 g unsalted butter (8 tbsp)
- 3/4 cup light brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp salt
Whipped Cream Cheese Frosting
- 4 oz (112g) cream cheese, softened
- 1 cup Whipping cream (120g)
- 1 cup powdered sugar (125g)
- Maple syrup (good quality if you can, if not use honey ) 2 tbsp
- 2 tsp vanilla extract (8g)
- 1 tbs milk (I used almond) (14g)
Instructions
Warm the Milk:
Heat the milk until it’s warm to the touch (around 110°F). Think cozy bathwater—not scalding.
Mix the Dough:
In the bowl of a stand mixer, combine the warm milk, sourdough starter, sugar, honey, and egg. Add the flour and salt, and mix until the dough starts coming together.
Knead the Dough:
Attach the dough hook and knead on medium speed for 8 minutes. Add the softened butter in small chunks, letting each incorporate before adding the next. Continue kneading until the dough is soft, smooth, and slightly sticky. (If kneading by hand, knead for 10-12 minutes on a floured surface.)
First Rise:
Place the dough in a well-oiled bowl, cover it with plastic wrap and a towel, and let it rise in a warm spot until doubled in size (about 4-6 hours, depending on the temperature in your home).
Prepare the Filling:
Soften the butter and mix together with brown sugar, cinnamon, and salt until smooth.
Roll It Out:
Once the dough has doubled, roll it into a rectangle (about 14×9 inches) on a lightly floured surface. Spread the filling evenly over the dough, leaving a 1/4-inch margin around the edges.
Roll and Slice:
Tightly roll the dough from the shorter side to form a log. Pinch the seam to seal. Use a sharp knife or dental floss to slice the log into 9 even pieces.
Second Rise:
Place the rolls in a greased or parchment-lined 9×9-inch baking pan. Cover with plastic wrap and a towel, and let rise for another 30-45 minutes.
Bake the Rolls:
Preheat your oven to 350°F. Bake the cinnamon rolls for 20-25 minutes, or until the edges are just turning golden. Let cool for 5-10 minutes.
Make the Frosting:
In a mixer, whip the cream cheese until smooth. Add powdered sugar, vanilla, maple syrup, and milk. Slowly pour in the whipping cream while mixing, and whip until light and fluffy.
Frost and Enjoy:
Generously spread the frosting over the warm cinnamon rolls. Serve immediately or store in an airtight container for later (though they rarely last that long!).
Iski Note
For the frosting, I used for this one was goat cream cheese, but regular cream cheese works just fine.
After the first rise and placing the rolls in the pan, cover and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking.
These rolls are the perfect combination of buttery, tangy, and sweet—ideal for a cozy morning treat or a sweet evening indulgence. Enjoy!
