Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’re a fan of cinnamon rolls but love adding a tangy twist, this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe is going to blow your mind. I absolutely love how the natural sourdough flavor makes these rolls richer and more complex, while the cream cheese frosting adds the perfect velvety sweetness. Whether you’re baking these for a weekend brunch or a special occasion, you’ll find this recipe both rewarding and totally doable.

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Ingredients You’ll Need

Each ingredient in this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe plays a crucial role — from creating the tender dough to building that luscious filling and frosting. Using quality ingredients and weighing them precisely really helps the dough develop beautifully.

• Active sourdough starter: Make sure it’s bubbly and well-fed for the best rise and tangy flavor.
• Warm milk: Should be comfortably warm (not hot) to wake up the yeast without killing it.
• Dark brown sugar: Adds a rich molasses flavor that pairs perfectly with cinnamon.
• Unsalted butter (melted and softened): Butter enriches the dough and filling for that tender, buttery bite.
• Salt: Balances sweetness and enhances overall flavor.
• Large egg: Adds richness and helps bind the dough.
• Bread flour: Provides enough gluten to support the rolls’ structure while keeping them soft.
• Heavy cream (warmed): Poured over just before baking to keep rolls incredibly soft and moist.
• Ground cinnamon: Don’t skimp here — it’s the star spice in the filling!
• Cream cheese (room temperature): For the frosting — makes it tangy and smooth.
• Powdered sugar: Sweetens the frosting to balance the tang.

Variations

I love how adaptable this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe is—you can easily tweak it to suit your tastes or dietary needs. I often switch things up depending on the season or what I have on hand, and that keeps the recipe fresh every time I make it.

• Whole Wheat Flour: I swapped half the bread flour with whole wheat for a nuttier flavor and more fiber, and it turned out fantastic with a slight chew.
• Vegan Option: Use coconut cream instead of heavy cream and a plant-based cream cheese; I tried this for a friend and was pleasantly surprised how well the texture held up.
• Nutty Add-ins: Adding chopped pecans or walnuts to the filling gives the rolls a delightful crunch—my family goes crazy for this extra touch.
• Spiced Twist: Experiment with cardamom or nutmeg alongside cinnamon to add a warm, cozy flavor profile that’s perfect for holidays.

How to Make Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Mix Your Starter and Wet Ingredients

Start by combining your active sourdough starter, warm milk (make sure it’s no hotter than 120°F to avoid killing the yeast), and dark brown sugar in your mixer bowl. I like to use the paddle attachment on low speed to help everything combine evenly without overworking the starter. This step wakes up the natural yeast and sweet sugar, setting the stage for a perfect rise.

Step 2: Add Butter, Salt, and Egg

Once mixed well, add the melted butter, salt, and the egg (room temperature is key here). Keep mixing on low so everything emulsifies nicely. I used to rush this part and ended up with uneven dough texture, but taking your time here pays off big time.

Step 3: Incorporate the Flour and Knead

Swap to the dough hook and add your bread flour gradually, about half a cup at a time. After each addition, stop and scrape down the sides so all the flour gets blended without clumps. You’re aiming for dough that pulls away from the sides but still feels slightly tacky to the touch—not sticky. Knead for another 5 minutes on medium speed; your arms will thank the mixer for this one! I learned that using a spoon to fluff and spoon flour into measuring cups gives much more accurate measurements, helping avoid a dry or wet dough.

Step 4: First Rise — Patience is Key!

Cover your dough and place it in a warm spot to rise. It’ll take about 6-7 hours in a 70°F kitchen for the dough to double, but this can vary. I learned the hard way that rushing this step means denser rolls, so let the dough work its magic. If your kitchen is cool, feel free to use your oven with just the light on—this creates a cozy rise environment without baking the dough.

Step 5: Shape and Fill

Once your dough is beautifully risen, turn it out onto a lightly floured surface. Roll it into a 16×12-inch rectangle — the exact size helps with even roll thickness. Then, spread softened butter generously on top, followed by the cinnamon and brown sugar mixture. This is my favorite part because that cinnamon sugar layer smells heavenly and tastes like pure comfort in every bite.

Step 6: Roll, Cut, and Arrange

Roll up the dough tightly starting from the long edge nearest you, then cut it into nine even pieces—using unflavored dental floss is a neat trick I discovered for clean cuts. Gently place the rolls in a buttered baking dish with about an inch of space between each. Cover and let them rise again for 3-4 hours until puffed. If you’re prepping ahead, refrigerate overnight and give them 3-4 hours at room temperature before baking.

Step 7: Bake with a Creamy Touch

Preheat your oven to 350°F and just before baking, pour the warmed heavy cream over the rolls. This extra moisture is a game-changer, keeping the rolls soft and tender. Bake for 30-35 minutes until golden brown and reaching 190°F internally. The aroma that fills your kitchen? Pure joy every single time.

Step 8: Whip Up the Cream Cheese Frosting

While your rolls cool slightly, mix room temperature butter and cream cheese together until smooth, then add powdered sugar and heavy cream. Spread this luscious frosting over warm cinnamon rolls so it melts into every cozy crevice. I often sneak a spoonful before serving — no shame here!

How to Serve Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple with a generous slather of cream cheese frosting, but on special mornings, I like to sprinkle chopped toasted pecans or a dusting of cinnamon on top. The nuts add a lovely crunch, and the extra cinnamon gives an aromatic boost that perfectly complements the sourdough tang.

Side Dishes

These rolls are fantastic alongside a hot cup of coffee or chai tea to start the day on a cozy note. For brunch, I like pairing them with fresh fruit or a simple yogurt parfait to balance the sweetness with tangy freshness.

Creative Ways to Present

For holidays or birthday breakfasts, I’ve arranged these rolls in a ring shape on a larger platter, drizzled extra frosting in a spiral, and even topped with fresh berries for a pop of color. It’s a real crowd-pleaser and makes the table look stunning without extra fuss.

Make Ahead and Storage

Storing Leftovers

After enjoying fresh rolls, I store leftovers in an airtight container in the fridge for up to two days. Before serving, I let them sit out at room temperature for about an hour to take the chill off—that way, they taste almost as good as fresh.

Freezing

Freezing is a lifesaver! You can freeze unbaked shaped rolls or fully baked ones. For unbaked, freeze them solid then store in freezer bags for up to a week. When ready, thaw overnight in the fridge and let rise before baking. For baked rolls, freeze without frosting, thaw at room temperature, and reheat—they taste nearly as perfect as fresh.

Reheating

I reheat leftovers in a 350°F oven for about 15 minutes. This revives the softness and brings back that just-baked warmth. If I have frosting leftover, I add it fresh after reheating for the best indulgence.

FAQs

Final Thoughts

Making this Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe has been a real joy for me. There’s something so satisfying about combining the tang of sourdough with warm cinnamon and gooey frosting—it’s like getting the best of all worlds. I can’t recommend it enough if you want a bakery-worthy treat right in your own kitchen. Trust me, your family and friends will be asking for seconds before the day’s over!

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