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Are you looking for the perfect cinnamon roll recipe? Look no further. This sourdough cinnamon roll recipe is all you need. Soft rolls made with layers of cinnamon sugar, baked until golden brown, gooey, and topped with mascarpone cheese icing. The fermentation process gives the cinnamon buns a greater depth of flavor for the perfect balance of sweet, sour, and soft. Trust me, you don’t want to miss this delicious breakfast treat. Give this recipe a try and enjoy the ultimate cinnamon roll experience.

“Oh boy, let me tell you about these fantastic sourdough cinnamon rolls! I’ve made them so many times until I got the recipe just right – and let me tell you, it was worth it! The rolls are so delicious that I could make them repeatedly without getting tired of them. I over-fermented the dough once, but surprisingly, it was still delicious!”

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Have you ever tried making overnight sourdough cinnamon rolls? The plan is to ensure proper fermentation of all the grains with the starter to make them delicious. Sourdough uses wild yeast and bacteria to rise, not baker’s yeast. It’s healthier, easier to digest, and has less gluten. This dough comes out to be perfectly tangy and very soft! I think I’ve finally found a recipe that does the job perfectly! Can’t wait to share it with you!” 

If you love sourdough, check out my other recipes, which I’m sure you will love! Such as sourdough cinnamon raisin bread, easy sourdough bread recipe, and sourdough discarded chocolate chips. If you are new to sourdough and don’t know where to start, This easy guide on how to grow a sourdough starter would be a great start! 

Why You Will Love This Recipe:

• These cinnamon buns are fluffy with layers of cinnamon sugar butter and soft sourdough dough. 
• A lot of the work for these breakfast treats is done the night before, so you don’t have to wait hours for them to rise the next day. This makes them perfect for Christmas morning, any holiday, or even a lazy weekend. You won’t have to wake up at 5 am to get them ready for the second rise. Since it needs to ferment overnight, I have created this baker’s schedule to make it easier for you.
• These sourdough cinnamon rolls are fermented overnight, making them more digestible for gluten-intolerant people.
• Because the dough ferments, it has a tangy flavor, which combines perfectly with the brown sugar and cinnamon.
• The filling has a few tablespoons of flour to keep the filling from seeping out while baking.
• This recipe has the most delicious frosting made with mascarpone cheese, adding the perfect topping to the perfect sourdough cinnamon roll!

​Bakers schedule

3:00 pm- feed your sourdough starter: This recipe is based on you having an active starter that you have fed a few hours before starting your bake.

8:00 pm- mix the dough

The next day, 8:00 am- add the baking soda and baking powder, roll, shape, then bake!

Accidentally over-fermented the sourdough cinnamon rolls?

“I must admit, I’ve done that before! Once, I mixed the dough and completely forgot about it for 24 hours. The dough was well-fermented, but I still made delicious sourdough cinnamon rolls out of it. However, rolling out the dough was a bit tricky. I dusted the countertop with flour to prevent sticking and gently rolled the dough out. I also used a bench scraper to help roll the sourdough cinnamon rolls into a log.”

Tools you will need 

• stand mixer with a dough hook attachment and a bowl
• baking dish– to bake the cinnamon rolls in 
• shower cap– or plastic wrap to cover the bowl
• rolling pin 

Dough:

• 1/2 cup active and bubbly sourdough starter 
• 2 eggs
• 3/4 cup milk
• 1/2 cup melted butter ( 8 tablespoons)
• 1 teaspoon salt
• 2 tablespoons sugar or honey
• 3 cups unbleached all-purpose flour- I do not recommend using bread flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Frosting:

• 4 oz softened cream cheese
• 4 oz mascarpone cheese
• 1/4 cup milk or heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon cinnamon 

Filling:

• 1/2 cup softened butter
• 1/2 cup brown sugar
• 1 tablespoon flour
• 1 1/2 tablespoons cinnamon
• 1/3 cup heavy cream – to drizzle on the rolls before baking

Why did my cinnamon rolls come out dry?

1. Tough cinnamon rolls often turn out dense due to adding too much flour to the dough. The dough should be soft and slightly sticky. You might be tempted to add more flour, but trust the process! 
2. Another reason why your cinnamon rolls were tough, is maybe the dough hadn’t had enough time to ferment correctly. Every fermentation time may look different depending on the temperature of your home. The warmer your home is, the quicker the dough will ferment.
3. Did you use bread flour? I recommend using all-purpose flour. Bread flour has a higher protein in it versus all purpose flour, creating a more gentle and airy sourdough cinnamon rolls. 

​How do you keep the filling from spilling out?

Sometimes, the filling can leak out from the bottom of the rolls while they bake. That is why I add flour to the filling. 

How to make easy sourdough cinnamon rolls 

step 1: Make The Dough

To make the dough, start by combining active sourdough starter, sugar, milk, eggs, and melted butter in the bowl of a stand mixer. Mix the ingredients until they combine.

After that, attach the dough hook to the stand mixer and gradually add in the flour and salt. Knead the dough for 10 minutes on medium-low speed until it becomes smooth and the dough pulls away from the sides of the bowl. To check if the dough is ready, perform the windowpane test. This step is important as it helps to develop the gluten strands.

What is the window pane test?

To properly check if the dough is ready, pinch it with your thumb and pointer finger, then stretch it up. If it breaks apart, the gluten strands haven’t developed enough, and you must keep mixing it. It is ready if the dough can be stretched to almost see-through. This process in the stand mixer may take 10-15 minutes. 

Step 2: Cover And Ferment

Place the dough in a lightly oiled bowl and cover the dough with a shower cap or plastic wrap. Something tight fitting.

Allow to ferment in a warm spot (countertop)  overnight for 8-12 hours for bulk fermentation. During this time, keep an eye on it; as soon as it doubles in size, it is ready to use. This can be quicker than 8-12 hours or longer. It depends on how cold or warm your house is. 

Step 3: The Next Morning

 Add baking soda and baking powder to the fermented dough and knead for about 5 minutes in the stand mixture using the dough hook until all the ingredients are well incorporated.

Step 4: Make The Filling And Roll The Cinnamon Roll

In a small bowl, combine unsalted butter, brown sugar, cinnamon, and flour. 

Now, roll the dough into a rectangle on a lightly floured surface. Roll out the dough to about 1/4 inch thick using a floured rolling pin. Spread the filling evenly over the dough. Roll the dough into a firm log and pinch the seam to seal. ( use a bench scraper to help roll the sourdough cinnamon dough into a log)

Step 5: Slice, Roll, And Bake

Slice the cinnamon roll log into even rolls. I like using a sewing thread or dental floss for super neat rolls! But you can use a sharp knife to make even cuts. 

I like to start by making a slice in the middle, and then I cut each half into 6, making 12 total rolls.

Place the unbaked rolls in a greased 9×13 baking dish. 

Bake them in a 350-degree oven for 30 minutes or until the sourdough cinnamon buns are lightly browned and the dough is cooked through. Allow them to cool a bit before frosting.

How To Make The Frosting

Using a hand mixer, beat the cream cheese until it is smooth without lumps. Then add the mascarpone cheese and combine; lastly, add the milk, powdered sugar, and cinnamon. 

Frost the fluffy sourdough cinnamon rolls while they are warm in the pan! Enjoy!

If you liked this recipe, please leave me a comment and a star rating. 

How To Store

Unfrosted cinnamon rolls can be stored at room temperature for 2-3 days when covered. Frosted cinnamon rolls should be kept in the refrigerator for up to 4 days. 

How To Make Sourdough Cinnamon Rolls Ahead Of Time

Prepare the dough following the instructions provided. Cut it into pieces and immediately arrange them in a baking dish without adding the cream. Cover the dish with plastic wrap and store it in the refrigerator for up to 12 hours or in the freezer. However, be careful not to leave the buns in the refrigerator for too long, as they may become over-proofed.

Allow to rest on the counter for 2 hours before baking if refrigerated, and overnight if making them from the freezer.

Pour the cream over the sourdough cinnamon rolls, then bake them according to directions.

Serving suggestions

We love these by themselves, but they do go perfectly with:

 A cup of bone broth hot chocolate, 

sourdough breakfast strata

 Bacon and egg tater to casserole.

More homemade baked goods

• sourdough chia seed loaf
• Cheesy sourdough pull-apart bread
• Sourdough discard scones

Why are sourdough cinnamon rolls healthier than yeast cinnamon rolls?

A sourdough starter consists of 3 things. Flour, water, and organisms. The sourdough dough is made by fermentation, and it’s naturally leavened, so it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise.

Sourdough bread has a unique tangy flavor and slightly chewy texture. This is because it is made with wild yeast, which has more flavor than commercial yeast. Sourdough is considered natural because it doesn’t contain any additives. Additionally, the fermentation process involved in making sourdough helps to break down anti-nutrients, making it easier for our body to absorb the nutrients.

Due to fermentation, sourdough bread contains probiotics, which makes it more easily digestible and fiber-rich. This promotes better digestion and a healthier gut.