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Soft Sourdough Cinnamon Rolls with Tangy Glaze

A stack of three soft sourdough cinnamon rolls generously drizzled with white cream cheese icing on a white plate.
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Make classic, soft cinnamon rolls using your sourdough starter or discard for a subtle tang and tender texture. This recipe guides you through the enriched dough process for memorable sweet rolls.

Ingredients

Scale
  • 1 cup (240g) active sourdough starter or discard (fed 4–12 hours prior)
  • 1/2 cup (120ml) whole milk, warmed slightly
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (56g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast (optional, for a faster rise)
  • **For the Filling:**
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • **For the Tangy Glaze:**
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tablespoons cream cheese, softened
  • 1 tablespoon milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice (for tang)

Instructions

  1. Combine the warm milk, sugar, and active sourdough starter in a large bowl. Whisk until the sugar dissolves.
  2. Add the melted butter, egg, and vanilla extract to the milk mixture. Whisk until just combined.
  3. In a separate bowl, whisk together the flour and salt. If using instant yeast, add it here.
  4. Gradually add the dry ingredients to the wet ingredients. Mix by hand or with a stand mixer using a dough hook until a shaggy dough forms.
  5. Knead the dough for 8-10 minutes until it is smooth and elastic. The dough will be slightly sticky due to the enrichment.
  6. Place the dough in a lightly oiled bowl, cover, and allow for bulk fermentation at room temperature (around 70°F) for 4 to 6 hours, or until doubled in size. For a deeper flavor, you can cold-proof it in the refrigerator for 8-12 hours.
  7. Gently punch down the dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches and 1/4 inch thick.
  8. Spread the softened butter evenly over the dough surface, leaving a small border on one long edge.
  9. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.
  10. Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed.
  11. Slice the log into 12 equal rolls, about 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  12. Cover the pan loosely and allow the rolls to proof for 1 to 2 hours, or until they are puffy and nearly touching. This second proofing is important for soft baked sourdough rolls.
  13. Preheat your oven to 375°F (190°C).
  14. Bake for 20 to 25 minutes, or until the tops are golden brown.
  15. While the rolls cool slightly, prepare the glaze: Beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, milk, vanilla, and lemon juice until you have a smooth, pourable consistency.
  16. Drizzle the tangy glaze generously over the warm rolls before serving.

Notes

  • For a stronger sourdough flavor, use unfed sourdough discard directly in the dough and extend the bulk fermentation time.
  • If you prefer a no knead sourdough cinnamon rolls method, mix the dough until just combined, cover, and allow a much longer bulk fermentation (8-10 hours at room temperature).
  • The lemon juice in the glaze cuts through the richness and complements the natural tang from the fermented dough.

Nutrition

Find it online: https://tastethisplate.com/sourdough-cinnamon-rolls-recipe/