Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

This sourdough cinnamon roll recipe was crafted to bridge the gap between traditional artisanal wild-yeast baking and ultimate comfort food. Standard cinnamon roll recipes rely on commercial yeast for a rapid rise, but this recipe harnesses a long, slow sourdough fermentation. The natural starter enriches the brioche dough with a subtle complexity that balances the sweetness of the dark brown sugar filling and rich cream cheese icing. To achieve an exceptionally soft and gooey center, this recipe incorporates a targeted baking strategy: baking at a steady 350°F (175°C) to prevent the outer edges from drying out, combined with a warm heavy cream pour right before the pan enters the oven. As it bakes, the cream steams the rolls from the bottom up while fusing with melted sugar to form a rich caramel base. Whether you opt for a same-day bake or choose the overnight fridge-proof method for fresh morning cinnamon rolls, this recipe is designed to deliver bakery-quality, melt-in-your-mouth results right from your home kitchen.

Breakfast · Advanced · stand mixer · dough hook · 9x13-inch baking dish · cast-iron skillet · serrated knife · baking sheet · make-ahead · Ryan Johnson's Kitchen

Prep 30 min · Cook 30 min · Total 60 min · Serves 12

Ingredients

Dough

Filling

Gooey Center Secret

Cream Cheese Icing

Instructions

    Mix & Knead the Dough

    1. In the bowl of a stand mixer fitted with the dough hook, whisk together warm milk, melted butter, eggs, and active starter until combined. Add bread flour, granulated sugar, and salt. Knead on low speed for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.

    First Rise (Bulk Fermentation)

    1. Transfer the dough to a lightly oiled bowl, cover tightly, and let rise at room temperature (72–75°F) for 4 to 6 hours until increased in size by roughly 50%.

    Shape & Assemble

    1. On a lightly floured work surface, roll the dough out into a 12x18-inch rectangle. Spread the softened butter evenly to the edges. Whisk together the dark brown sugar, ground cinnamon, and salt, then sprinkle uniformly over the butter, pressing down gently to set.

    Slice

    1. Roll the dough tightly from the long edge into a uniform 18-inch log. Cut into 12 equal rolls using unflavored dental floss or a sharp serrated knife.

    Overnight Option or Same-Day Second Rise

    1. Arrange the rolls in a greased 9x13-inch baking dish or a 12-inch cast-iron skillet. Overnight Method (Recommended): Cover tightly and place directly into the refrigerator overnight (up to 12–16 hours). In the morning, set the dish at room temperature for 2 to 3.5 hours until puffy and warm. Same-Day Method: Cover and let rise at room temperature for 2 to 3 hours until puffy and touching each other in the pan.

    The Heavy Cream Bake Step

    1. Preheat your oven to 350°F (175°C). Just before placing the risen rolls into the oven, warm 1/2 cup of heavy whipping cream until slightly warm to the touch. Pour the warm cream evenly over and in between the rolls in the pan. Bake for 28 to 32 minutes until light golden brown on top and the internal temperature in the center of a middle roll reads 185°F–190°F. (Set a baking sheet on the rack below to catch any potential drips).

    Frost & Serve

    1. While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, and milk together until smooth. Spread half of the icing over the rolls immediately upon removing them from the oven so it melts into the warm crevices. Allow the rolls to rest for 10–15 minutes to let the bottom caramel sauce thicken, then top with the remaining icing and serve warm.

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