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Close-up of a golden cinnamon roll topped with thick cream cheese frosting and a torn front section.

Sourdough Cinnamon Rolls Recipe

Turn leftover sourdough discard into soft, fluffy Sourdough Cinnamon Rolls with buttery cinnamon swirls and rich cream cheese frosting. They’re easy to make and ready to enjoy the same day.

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Proofing Time 2 hours
Total Time: 3 hours
Servings: 8 rolls
Author: Recipe adapted from Milk and Honey

Ingredients

For the Sourdough Cinnamon Roll Dough

  • 2 ½ tsp active dry yeast
  • 150 ml – ⅔ cup lukewarm water
  • 1 tbsp granulated sugar
  • 115 g – 4 oz sourdough discard
  • 360 g – 2 ¾ cups all-purpose flour
  • 1 egg
  • 70 g – ⅓ cup butter – softened
  • 1 ¼ tsp salt

For the Cinnamon Sugar Filling

  • 30 g – 2 tbsp butter – softened
  • 115 g – ½ cup caster sugar
  • 2 tsp ground cinnamon

For the Cream Cheese Frosting

  • 30 g – 2 tbsp butter – softened
  • 80 g – ⅓ cup cream cheese – softened
  • 75 g – ½ cup icing sugar

Instructions

Prepare the Sourdough Dough

  1. Combine the lukewarm water, half the granulated sugar, and active dry yeast in a bowl. Leave for 5 minutes, or until frothy.
  2. In a separate bowl, mix the flour and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the sourdough discard, remaining granulated sugar, and yeast mixture.

  4. Add the flour mixture, softened butter, and egg. Knead for approximately 8 minutes, or until the dough is smooth and elastic and passes the windowpane test.

    Note: Check the dough using the windowpane test. Gently stretch a small piece between your fingers. If it stretches into a thin, almost transparent layer without tearing, it’s ready.

  5. Shape the dough into a ball, cover with plastic wrap, and leave to rise until doubled in volume, approximately 1 ½ hours.

Make the Cinnamon Sugar Filling

  1. In a bowl, mix the softened butter and caster sugar.
  2. Add the ground cinnamon and mix until well combined. Set aside.

Shape the Cinnamon Rolls

  1. Once the dough has doubled in volume, roll it out into a rectangle approximately 5 mm – ¼ inch thick.
  2. Spread the cinnamon filling evenly over the dough.
  3. Starting from one of the longer sides, roll the dough into a log and cut it into 8 equal pieces.
  4. Arrange the rolls in a cake pan lined with parchment paper. Cover with plastic wrap and leave to rise for another 30 minutes.

Make the Cream Cheese Frosting

  1. Whisk together the softened butter, cream cheese, and icing sugar until smooth and creamy.
  2. Set aside until ready to frost the rolls.

Bake and Frost the Cinnamon Rolls

  1. Bake the cinnamon rolls in a preheated oven at 180°C – 355°F for 30 minutes.
  2. Allow the rolls to cool for 10–15 minutes, then remove them from the cake pan. Spread the cream cheese frosting over the rolls and serve.