Soft and Fluffy Sourdough Cinnamon Rolls

Let me share my absolute favorite breakfast treat that fills the house with the most incredible aroma. These Sourdough Cinnamon Rolls started as an experiment with my starter and turned into something magical. The tangy sourdough adds this amazing depth to classic cinnamon rolls making them extra special and completely irresistible.

What Makes These Extra Special

I love how these rolls combine everything wonderful about traditional cinnamon rolls with that unique sourdough flavor. They're perfectly fluffy inside incredibly tender and that cream cheese frosting melts into every swirl. They've become our weekend tradition and everyone begs for the recipe.

Let's Make The Dough

• Bread flour: For that perfect chewy texture.
• Milk: Keep it just warm not hot.
• Sourdough starter: Make sure it's nice and active.
• Dark brown sugar: Adds such rich flavor.
• Butter: The real deal no substitutes.
• Egg: Makes everything tender.
• Salt: Just enough to make flavors pop.

For That Amazing Filling

• Butter: Let it get nice and soft first.
• Dark brown sugar: I use dark for extra richness.
• Ground cinnamon: The fresher the better.

The Perfect Frosting

Here's what makes that incredible topping: softened cream cheese real butter just a touch of heavy cream and powdered sugar. When it melts over those warm rolls it's absolutely heavenly.

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Getting Started

Let's begin with our dough. I mix my starter with the warm milk and sugar first it helps wake up those sourdough cultures. Then in goes the butter egg and salt. When I add the flour gradually it turns into this beautiful soft dough.

The First Rise

Now comes the waiting game. This first rise is where the magic happens our sourdough works its wonder creating those complex flavors. I love checking on it throughout the day watching it slowly puff up.

Rolling Time

Here's my favorite part. Rolling out that soft dough spreading it with butter and sprinkling on that cinnamon sugar mixture. When you roll it up it creates these perfect spirals that smell amazing.

Second Rise

Once they're all snug in their pan we wait again. This rise makes them extra fluffy and they start touching each other creating those perfect soft sides.

Time To Bake

My secret trick? I pour a little heavy cream over them right before baking. It makes the bottoms gooey and wonderful. The smell while they're baking is absolutely incredible.

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Frosting Magic

While they're still warm I spread on that cream cheese frosting. It melts into all the nooks and crannies making every bite absolutely perfect. Sometimes I add a touch of vanilla to the frosting too.

Make Ahead Tips

I love that I can prep these the night before. Just pop them in the fridge after shaping and let them do their final rise in the morning while you make coffee.

Serving Time

There's nothing better than pulling these warm rolls apart at the breakfast table. We love them with fresh coffee and some scrambled eggs on the side.

Keeping Them Fresh

If you somehow have leftovers they keep beautifully in the fridge. Just warm them up slightly and they taste almost like fresh baked.

Freezer Friendly

Sometimes I'll make a double batch and freeze some before baking. It's like having a secret stash of happiness in your freezer for whenever you need it.

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Getting Perfect Results

My top tip? Use a kitchen scale if you have one. And don't rush the process the long rises are what make these extra special.

Flour Choices

While bread flour is my favorite you can use all-purpose in a pinch. The texture will be slightly different but they'll still be delicious.

Overnight Magic

Making these overnight is my favorite method. There's something so special about waking up knowing fresh cinnamon rolls are just a rise and bake away.

The Sourdough Difference

The sourdough starter adds such complexity to these rolls. That slight tanginess perfectly balances the sweet filling and makes them easier to digest too.

Why We Love These

These Sourdough Cinnamon Rolls have become such a special part of our family traditions. They take time but that's part of what makes them so special. Each batch is made with love and patience.

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Frequently Asked Questions

→ Can I use all-purpose flour instead of bread flour?

While you can use all-purpose flour, bread flour is highly recommended for the best results. Its higher protein content creates softer, chewier rolls with better rise. All-purpose flour may produce denser rolls.

→ Can I make these overnight?

Yes, after bulk fermentation, shape the rolls and refrigerate overnight. Remove from fridge 3-4 hours before baking to allow proper rising, then bake as normal.

→ Why add heavy cream before baking?

Pouring heavy cream over the rolls just before baking helps keep them extra soft and moist during the baking process.

→ How long do they stay fresh?

Store in an airtight container in the fridge for up to 2 days. Let them come to room temperature for an hour before serving for best texture.

→ Why does the rise time vary so much?

Rise time depends on kitchen temperature. A warmer kitchen speeds up fermentation while a cooler one slows it down. Also, enriched dough typically takes longer to rise than lean dough.