The only cinnamon roll recipe you’ll ever need. These rolls are light and fluffy and oh so delicious. But it’s the brown sugar icing that puts them over the top!

I’ve always considered myself a really good baker. In fact, baking has always come pretty easy to me. Call it baker’s intuition, I guess.

But cinnamon rolls … they’ve always been a pain point. I spent years searching for the perfect recipe.

These sourdough cinnamon rolls are to die for. They are so light and fluffy and sweet and delicious. After YEARS of struggling, I feel confident enough to say I have perfected this recipe.

But if I’m being honest, it’s the frosting that takes these cinnamon rolls over the top. Step aside cream cheese frosting, this is the frosting of your dreams. It’s my Great Grandma Child’s recipe, and it is the only frosting I can eat on my cinnamon rolls. There’s just something about family recipes that make them taste so much better.

These cinnamon rolls are made with your sourdough starter, but honestly I think they are so easy to make. Don’t let the fact that they take a minimum of 8 hours to make scare you away from trying them. Most of those hours you’ll be ignoring the dough as it proofs on the counter. You can do your laundry or run errands or take a nap.

NOTE: you can substitute active sourdough start, but just know that you'll probably need to add a little extra flour when your mixing. Then you'll need to watch your dough carefully because it can overproof easier.

Let’s make some cinnamon rolls!

Sourdough Cinnamon Rolls with Maple Brown Sugar Icing

Nichole Nelson

The only cinnamon roll recipe you’ll ever need. These rolls are light and fluffy and oh so delicious. But it’s the brown sugar icing that puts them over the top!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Proofing Time 12 hours hrs

Course Breakfast, Brunch, Dessert, Sourdough Bread

Cuisine American

Servings 12 rolls

Equipment

• Digital Kitchen Scale
• Mixer or large bowl & spoon
• Sheet pan with a lid
• Measuring cups & spoons
• Medium size sauce pan
• Whisk

Ingredients

  

Sweet Stiff Levain

• 25 grams sourdough starter
• 25 grams granulated sugar
• 100 grams all purpose flour
• 50 grams water

Dough

• 200 grams active levain
• 450 grams milk, warm (whole milk or 2% milk is best)
• 125 grams granulated sugar
• 10 grams salt
• 113 grams unsalted butter, melted (1 stick or 1/2 cup)
• 2 large eggs
• 950-975 grams bread flour

Cinnamon Roll Filling

• 113 grams unsalted butter, very soft (1 stick or 1/2 cup)
• 200 grams brown sugar, loosely packed
• 16 grams ground cinnamon (2 tablespoons)
• 25 grams all purpose flour (a large heaping tablespoon)

Maple Brown Sugar Icing

• 113 grams unsalted butter (1 stick or 1/2 cup)
• 200 grams brown sugar (1 cup, loosely packed)
• 125 grams evaporated milk (1/2 cup)
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 375 to 500 grams powdered sugar (this all depends on how thick you want your icing to be)

Instructions

 

Make the Levain

• About 10-12 hours before you want to make cinnamon rolls, mix your sweet stiff levain. Because this is a stiff levain, it will be difficult to incorporate all the ingredients. Don't be afraid to dump it out on the counter and knead it a bit to make sure everything is well mixed. It's going to have the texture of dough.

Day 1: Make your Dough

• Combine levain, warm milk, melted butter, sugar, salt, eggs and about 850 grams of flour into a stand mixer. Mix until just combined. Scrape down the sides and add remaining flour about 50 grams at a time.
• Your dough will be slightly tacky, but should not be sticky. If your dough is too sticky, add an additional 25 grams of flour until it’s easier to manage. Be careful not to add too much flour, or your rolls will be dry.
• Cover and let proof. This usually takes about 4 hours, assuming your dough is 75-78*F. If your dough is cooler, it will take longer. You’ll know the dough is finished proofing when it feels light and airy and has risen at least 50%.

Shape your Rolls

• Make your cinnamon roll filling by combining brown sugar, cinnamon and flour. Mix well so there's no clumps of flour or brown sugar. Set aside.
• Lightly flour your counter and roll your dough into a large rectangle – approximately 24×15
• Spread softened butter across all the dough, leaving about 1/2 inch along the bottom edge. Sprinkle cinnamon sugar mixture and spread until it covers all the butter.
• Starting at the top, long end, roll your dough until it looks like a log. Gently pinch the end seam closed.
• Slice into 12 even pieces (or 18-24 if you want smaller rolls). You can use dental floss or a serrated knife.
• Place rolls onto a greased sheet pan. Cover and begin your second proof. *See note for an overnight option
• Let proof until rolls have doubled in size – usually about 2-3 hours. If they haven’t puffed up, do not bake them yet. Sometimes this dough takes longer to raise, especially if it's cold in your kitchen.
• Bake at 350 °F for 20-30 minutes until rolls are golden brown and outside edges are no longer doughy.

Make your Icing

• In a medium size sauce pan melt one stick of butter over medium heat. Stir in one cup of brown sugar. Stir until well combined and melted.
• Add evaporated milk and bring to a boil. Let boil for 1 minute.
• Reduce heat to low and stir in powdered sugar until it reaches your desired thickness.
• Drizzle over warm cinnamon rolls and enjoy!

Notes

If you want to enjoy these cinnamon rolls in the morning, simply shape your rolls and let them raise until they are almost doubled in size. Then cover and place your rolls in the fridge for the night. Then bake from cold in the morning. 

Don’t have time for the second proof on day 1, don’t worry. Simply shape your rolls, cover them and place them in the fridge for the night. Then the next morning, get them out for your second raise. They’ll take longer (4-6 hours) to double in size because they’re cold from the fridge, but you’ll have fresh rolls by mid-day.

Keyword sourdough cinnamon rolls

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