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Soft sourdough cinnamon rolls with fluffy layers and cinnamon swirl filling, freshly baked and served on a white plate with cinnamon sticks.

Fluffy Sourdough Cinnamon Rolls From Scratch – Soft, Buttery, and Perfect for Brunch

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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 6 hours
Total Time 7 hours
Course Breakfast, Dessert
Cuisine American
Servings 12 Rolls

Ingredients
  

  • Active sourdough starter: 100 g (fed and bubbly)
  • Milk: 240 g (1 cup), warm to touch
  • Granulated sugar: 75 g (about 6 tbsp)
  • All-purpose flour: 480–520 g (4 to 4 1/4 cups), plus extra for dusting
  • Eggs: 2 large
  • Unsalted butter: 85 g (6 tbsp), room temp for dough + 60 g (4 tbsp), softened for filling
  • Salt: 1 1/4 tsp
  • Ground cinnamon: 2 1/2 tbsp
  • Brown sugar: 120 g (1/2 cup, packed) for filling
  • Cream cheese: 85 g (3 oz), softened (for glaze)
  • Powdered sugar: 180–220 g (1 1/2 to 2 cups), for glaze
  • Vanilla extract: 1 1/2 tsp
  • Pinch of salt for glaze
  • Optional: Heavy cream or milk (1–3 tbsp) to thin the glaze

Instructions
 

  • Feed your starter: Make sure your starter is active and bubbly. It should double in 4–6 hours after feeding. This ensures a strong rise and light texture.
  • Make the dough: In a large bowl, whisk warm milk and sugar. Stir in sourdough starter and eggs until smooth. Add 480 g flour and salt. Mix with a spatula until a shaggy dough forms.
  • Add butter and knead: Add 85 g softened butter in small pieces. Knead by hand 8–10 minutes (or mixer on low-medium 5–7 minutes) until the dough is smooth, slightly tacky, and stretchy. If very sticky, add up to 40 g more flour, 1 tbsp at a time.
  • First rise (bulk ferment): Shape into a ball, place in a lightly oiled bowl, and cover. Let rise at warm room temp (75–78°F/24–26°C) for 4–6 hours until puffy and ~60–80% bigger. It won’t necessarily double; look for softness and visible bubbles.
  • Cold rest (optional but recommended): For better flavor and easier shaping, chill the dough covered in the fridge for 4–12 hours. You can skip this if you’re short on time, but the dough will be softer to handle.
  • Make the filling: Mix softened 60 g butter, brown sugar, and cinnamon into a spreadable paste.
  • Roll out the dough: Lightly flour your surface. Roll the dough into a 12x16-inch rectangle (about 1/4 inch thick). Keep edges even for uniform rolls.
  • Spread and roll: Spread the cinnamon filling evenly, leaving a 1/2-inch border on one long edge. Starting from the opposite long side, roll tightly into a log. Pinch the seam to seal.
  • Cut the rolls: Trim the ends if uneven. Cut into 12 equal pieces using a sharp knife or dental floss for clean spirals.
  • Second rise: Arrange rolls in a buttered 9x13-inch pan, leaving slight space between. Cover and proof until puffy and touching, 1.5–3 hours at warm room temp. They should jiggle when the pan is gently shaken.
  • Preheat and bake: Heat oven to 350°F (175°C). Bake 22–28 minutes until lightly golden on top and the center reads about 190°F (88°C). Don’t overbake—soft is the goal.
  • Make the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, pinch of salt, and 1–2 tbsp milk or cream. Mix until creamy and spreadable. Adjust thickness to taste.
  • Finish: Let rolls cool 10–15 minutes. Spread glaze over warm rolls so it melts into the swirls. Serve soft and gooey.