Sourdough Cinnamon Rolls With Cream Cheese Topping

Sourdough cinnamon rolls are sweet, buttery, and the perfect icing-topped breakfast treat. The fermentation process gives the cinnamon rolls a greater depth of flavor, for the perfect balance of sweet, sour, and oh, so soft. You have to try this delicious recipe.

I had to test this sourdough cinnamon roll recipe several times to get it right. Twist my arm. I will try this over and over and over again, if I must. Then maybe another time for good measure. But sourdough can be slightly tricky sometimes.

The goal for sourdough cinnamon rolls is to get it tasting great, but also get all the grains thoroughly fermented with sourdough.

So the tricky part is time management, because you need to get some of the ingredients soaking overnight so the grains can ferment and get all the sourdough benefits.

And y’all, I think I nailed it with this recipe. 

Healthy, fermented grains and delicious, soft, and sweet sourdough cinnamon rolls.

If you are new to sourdough, make sure to check out all my sourdough recipes, including how to make a sourdough starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tips for making homemade sourdough cinnamon rolls:

• Start the night (or up to 24 hours) before you want to bake these sourdough cinnamon rolls, so the dough has a chance to ferment and create more flavor.
• If the dough seems too stiff, it could be because the house is cooler and the coconut oil has solidified. Place the dough in the oven, turn it on to 150 degrees and leave it on for a few minutes, then turn off the oven. This should warm the dough just enough to make it more pliable. 
• Your hands are the best tools you have. Don’t be afraid to use them. 
• Use string or unflavored dental floss to cut the cinnamon rolls. 

Tools you may need:

• Measuring cups and spoons
• Grain mill if you want to mill your own grains – totally optional.
• Silicon spatula
• Large bowl
• Cast iron skillet or large baking dish
• Immersion blender (optional) for making cream cheese topping

How To Make Sourdough Cinnamon Rolls Tutorial

Ingredients you will need:

1/2 cup fed sourdough starter

1/2 cup water

4 cups flour – I use freshly-milled hard wheat.

1/2 cup melted coconut oil

1/2 cup honey

2 eggs

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup softened butter

1 cup organic brown sugar

2 Tbs cinnamon

1/2 cup heavy whipping cream

*Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.

Cream Cheese Topping:

6 oz cream cheese

1/2 cup heavy cream

1/2 cup maple syrup or honey

2 tsp vanilla extract

Sourdough Cinnamon Roll Directions

Step 1: Make The Dough

In a bowl, combine fed sourdough starter, flour, honey, water and melted coconut oil. Mix together and then form into a ball. I like to just use my hands to form it into a ball. 

Step 2: Cover And Ferment

Place the dough in a greased bowl and cover the dough with beeswax wraps or plastic wrap. Something tight fitting.

Allow to rest in warm place overnight or up to 24 hours. 

Step 3: Add Remaining Dough Ingredients

Add eggs, baking soda, baking powder and salt to the bowl, and combine well with your hands.

Cover it with a tea towel and put it in a warm place for about an hour.

Step 4: Make Filling

In a bowl, combine softened butter, organic brown sugar, and cinnamon. Stir.

Step 5: Roll Out Dough And Add Cinnamon Sugar

Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness. You may want to use einkorn flour to dust the surface of the counter, so that way you are not getting much modern-day unfermented grains. 

Add butter and cinnamon-sugar filling to the dough and spread evenly. 

Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.

Step 6: Slice Rolls and Bake

You can do this with thread or dental floss. I’m just using thread.

I like to start in the middle and make a slice, and then once it is cut in half I like to cut each half into 6, making 12 totally sourdough cinnamon rolls. 

Place the rolls into a well-seasoned 14″ cast iron skillet. 12″ will work also, but you may have a little dough leftover. 

Cover them with about 1/2 cup of heavy whipping cream. Allow this to soak in and rise in a warm spot for about 1/2 hour to an hour.

Bake them in a 375 degree oven for 15 minutes. Allow them to cool a bit.

Now you can just eat them as they are, or you can make a delicious cream cheese topping. Why not, right?

Step 7: Optional  Cream Cheese Topping

In a cast iron skillet over medium heat, add cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract. Stir until combined. I like to take my immersion blender to it to get the topping really smooth.

Pour over cinnamon rolls and enjoy. 

Check out our farmhouse favorite breakfast and dessert sourdough recipes:

• Sourdough Biscuits – Long Fermented
• Sourdough Peach Cobbler Recipe
• How To Make Sourdough Waffles
• Cinnamon Maple Sourdough Apple Pie
• Sourdough French Toast Casserole Apple Cinnamon Raisin
• Sourdough Biscuits – Long Fermented
• Cinnamon Raisin Sourdough Bread

Sourdough Cinnamon Rolls Recipe Card

Sourdough Cinnamon Rolls With Cream Cheese Topping

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 1 days

Total Time: 1 days 35 minutes

Sweet and buttery sourdough cinnamon rolls are the perfect icing-topped breakfast treat. The fermentation process gives the sourdough cinnamon rolls a greater depth of flavor, for the perfect balance of sweet, sour, and oh, so soft.

Print

Ingredients

• 1/2 cup fed sourdough starter
• 1/2 cup water
• 4 cups flour - I use freshly-milled hard wheat.
• 1/2 cup melted coconut oil
• 1/2 cup honey
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup softened butter
• 1 cup organic brown sugar
• 2 Tbs cinnamon
• 1/2 cup heavy whipping cream
• Cream Cheese Topping:
• 6 oz cream cheese
• 1/2 cup heavy cream
• 1/2 cup maple syrup or honey
• 2 tsp vanilla extract

Instructions

1. In a bowl, combine fed sourdough starter, flour, honey, water and melted coconut oil. Mix together and then form into a ball.
2. Place the dough in a greased bowl and cover the dough with beeswax wraps or plastic wrap.
3. Allow to rest in warm place overnight or up to 24 hours. 
4. Add eggs, baking soda, baking powder and salt to the bowl, and combine well with your hands.
5. Cover it with a tea towel and put it in a warm place for about an hour.
6. In a bowl, combine melted butter, organic brown sugar, and cinnamon. Stir.
7. Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness.  
8. Add butter and cinnamon-sugar filling to the dough and spread evenly. 
9. Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll
10. Slice to make 12 total sourdough cinnamon rolls. 
11. Place the rolls into a well-seasoned 14" cast iron skillet. 
12. Cover them with about 1/2 cup of heavy whipping cream. Allow this to soak in and rise in a warm spot for about 1/2 hour to an hour.
13. Bake them in a 375 degree oven for 15 minutes. Allow them to cool a bit.

Cream Cheese Topping

1. In a cast iron skillet over medium heat, add cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract. Stir until combined. Use immersion blender to get smooth if desired.
2. Pour over cinnamon rolls and enjoy. 

Notes

*Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.

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