Imagine the perfect cinnamon roll: soft, fluffy, and impossibly tender, with a gooey cinnamon sugar swirl in every bite, topped with a generous blanket of creamy cream cheese frosting. Now imagine that same cinnamon roll with a subtle, complex tang from sourdough that perfectly balances the sweetness. These are those cinnamon rolls.
Made with sourdough discard, they have a depth of flavor that instant yeast alone can’t match. The dough is enriched with butter and eggs for richness, yet stays light and airy thanks to the long, slow fermentation. Topped with that iconic cream cheese frosting, they’re absolutely irresistible. Weekend mornings will never be the same.
Instructions
Mix the Dough
In a large bowl or stand mixer fitted with the dough hook, combine the sourdough discard, warm milk, sugar, egg, melted butter, and vanilla. Mix until combined. Add the flour and salt, and mix on low speed until a shaggy dough forms. Knead on medium-low for 5-7 minutes until smooth, soft, and elastic. The dough should be soft and slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 2-3 hours (this may take longer depending on the strength of your discard).
Refrigerate Overnight (Optional but Recommended)
For the best flavor and easier handling, refrigerate the dough overnight. Punch down the dough, cover tightly, and refrigerate for 8-12 hours.
Make the Filling
In a small bowl, combine the very soft butter, brown sugar, cinnamon, nutmeg (if using), and salt. Mix until well combined into a spreadable paste.
Roll and Fill
On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches and ¼-inch thick. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border at the edges.
Roll and Cut
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls (about 1½ inches each).
Second Rise
Place the rolls in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, spacing about 1 inch apart. Cover and let rise until puffy and nearly doubled, about 1-2 hours at room temperature.
Preheat and Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and cooked through. A thermometer inserted in the center should read 190°F (88°C).
Make the Frosting
While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Add vanilla and enough milk to reach a spreadable consistency.
Frost and Serve
Let the rolls cool for 10-15 minutes, then spread the cream cheese frosting generously over the warm rolls. Serve warm.
Pro-Tips for Sourdough Cinnamon Roll Perfection
- Use Cold Discard: Discard straight from the fridge works perfectly. It doesn’t need to be active.
- Overnight Chill Develops Flavor: The cold proof isn’t just for convenience—it develops complex sourdough flavor and makes the dough easier to handle.
- Soft Butter for Filling: The butter for the filling should be very soft but not melted, so it spreads easily without making the dough greasy.
- Cut with Dental Floss: For clean, perfect slices, use unflavored dental floss slipped under the log and crossed over the top.
- Don’t Overproof the Second Rise: The rolls should be puffy but not overly expanded—they’ll continue to rise in the oven.
- Frost While Warm: Frosting on warm rolls melts slightly and seeps into every crevice, creating that perfect gooeyness.
- Make Ahead: You can assemble the rolls the night before, place them in the baking dish, cover, and refrigerate. In the morning, let them come to room temperature and rise for 1-2 hours before baking.
- Customize: Add chopped pecans or walnuts to the filling, or try adding orange zest to the frosting.
These Sourdough Cinnamon Rolls are tangy, gooey, and absolutely perfect.
