this Recipe

Golden-brown sourdough cinnamon rolls oozing with cinnamon-spiced filling, topped with velvety brown butter frosting that’s rich, nutty, and irresistibly creamy. The perfect weekend baking project that fills your kitchen with warmth and delicious aromas!

Sourdough Cinnamon Rolls with Brown Butter Frosting: A Weekend Baking Project

Why You’ll Love This Recipe

• Unmatched Flavor: The sourdough starter’s natural fermentation creates a subtle tang that perfectly balances the sweet cinnamon filling and rich brown butter frosting.
• Perfect Texture: You’ll get soft, moist, and wonderfully chewy rolls that hold their shape beautifully thanks to the sourdough’s gluten development.
• Easier to Digest: The fermentation process breaks down complex carbohydrates, making these rolls potentially gentler on digestion than traditional versions.
• Showstopper Presentation: The golden-brown swirls of cinnamon filling topped with velvety brown butter frosting make these rolls as beautiful as they are delicious.

Ingredients for the Best Sourdough Cinnamon Rolls

For the Sourdough Dough

• 1 cup (240g) active sourdough starter (bubbly and at peak activity)
• 1 cup (240ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 3 1/2 cups (420g) all-purpose flour (or bread flour)
• 1/2 cup (113g) unsalted butter, softened
• 1 teaspoon fine sea salt

For the Cinnamon Filling

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (220g) light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 teaspoon vanilla extract (optional)

For the Brown Butter Frosting

• 1/2 cup (113g) unsalted butter
• 2 cups (240g) powdered sugar
• 2-3 tablespoons whole milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

Step-by-Step Instructions for Perfect Sourdough Cinnamon Rolls

Day 1: Evening – Preparing the Dough

Feed your sourdough starter in the morning so it’s bubbly and active by evening. It should pass the float test when ready to use.

In a large bowl or stand mixer, combine the active starter, warm milk, sugar, and eggs. Add the flour and salt, mixing until a shaggy dough forms. Cover and let it rest for 30 minutes (autolyse) to hydrate the flour.

Add the softened butter one tablespoon at a time while mixing on medium speed. Continue kneading for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.

Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 3-4 hours. Perform 3-4 sets of stretch and folds every 30-45 minutes during this time to strengthen the gluten.

After bulk fermentation, cover the bowl tightly and refrigerate overnight (8-12 hours) for slow flavor development and easier handling.

Day 2: Morning – Shaping and Baking

While the dough is still cold, lightly grease a 9×13-inch baking dish. In a small bowl, mix the brown sugar and cinnamon for the filling.

On a lightly floured surface, gently roll the cold dough into a large rectangle (about 18×12 inches).

Spread 3-4 tablespoons of softened butter evenly over the dough, leaving a small border on one long edge. Sprinkle the brown sugar-cinnamon mixture generously over the butter.

Starting from a long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice into 12 equal rolls (about 1.5 inches thick).

Arrange the rolls in the prepared baking dish, cover loosely, and let them proof in a warm place for 2-4 hours until puffy and nearly doubled in size.

Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing. Bake for 25-30 minutes until golden brown. If they brown too quickly, loosely tent with foil.

Making the Brown Butter Frosting

In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it turns golden-brown and smells nutty (about 5-7 minutes). Watch carefully to avoid burning!

Immediately pour the brown butter into a heatproof bowl to cool to room temperature.

Once cooled, whisk in the powdered sugar, vanilla, and salt. Add milk or cream one tablespoon at a time until you reach your desired frosting consistency.

Spread the frosting generously over the slightly warm rolls. Serve immediately for the best texture.

Tips & Tricks for Success

• Starter Readiness: Your starter should be at its peak activity (pass the float test) when you begin. This ensures proper rise and flavor development.
• Dough Temperature: Keep your dough at a consistent temperature during bulk fermentation (75-78°F is ideal). If your kitchen is cool, place the dough in a slightly warmed oven with the light on.
• Even Rolling: When rolling out the dough, aim for an even thickness to ensure uniform baking. Use a ruler or bench scraper for precision.
• Filling Distribution: Spread the filling evenly from edge to edge, leaving a small border to prevent leaks. Press the filling gently into the dough for better adhesion.
• Perfect Proofing: Rolls are ready when they’re visibly puffy and jiggle slightly when shaken. Underproofed rolls won’t rise properly in the oven, while overproofed ones may collapse.

Storage Instructions

• Room Temperature: Store covered at room temperature for up to 2 days. Reheat in the microwave for 10-15 seconds before serving.
• Refrigerator: Place cooled rolls in an airtight container and refrigerate for up to 5 days. Reheat in a 300°F (150°C) oven for 5-10 minutes to restore freshness.
• Freezer: Freeze baked rolls (without frosting) in a single layer on a tray, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw overnight and frost before serving. Frosting can be frozen separately in an airtight container.

Variations to Customize Your Rolls

• Apple Cinnamon Swirl: Add 1 cup finely diced apples tossed in 1 tablespoon lemon juice to the filling. Sprinkle with extra cinnamon before rolling.
• Maple Pecan: Replace brown sugar with maple syrup in the filling and add 1/2 cup chopped pecans. Drizzle with extra maple glaze after baking.
• Chocolate Swirl: Mix 1/2 cup chocolate chips into the filling layer. Top with a chocolate glaze instead of frosting for a decadent treat.

Serving Suggestions

• Brunch Spread: Serve with fresh berries, yogurt parfaits, and a pot of coffee for an impressive weekend brunch.
• Dessert Plate: Pair with vanilla ice cream and a drizzle of caramel sauce for a decadent dessert option.
• Gift Idea: Package cooled rolls in a decorative box for a thoughtful homemade gift.