Old Fashioned Homemade Sourdough Cinnamon Rolls

These old fashioned cinnamon rolls are golden brown with a delicious cream cheese icing. Gooey cinnamon rolls are one of my favorite things to have on Christmas morning or any time of year that our family is searching for an extra special treat. 

Discloser Note:

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Ingredients For The Perfect Cinnamon Rolls

• 1/2 cup active sourdough starter
• 1/2 cup water
• 4 cups of all-purpose flour
• 1/2 cup coconut oil, melted
• 1/2 cup honey
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 1/4 cup brown sugar
• 2 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup heavy whipping cream

Cream Cheese Frosting:

• 6 oz cream cheese
• 1/2 heavy whipping cream
• 1/2 cup maple syrup
• 2 tsp vanilla extract

Old Fashioned Cinnamon Rolls

In a large bowl, combine active sourdough starter, flour, honey, water, and melted coconut oil. I do this in my stand mixer with the dough hook attachment and mix until the dough has formed into a ball. 

Once you have a ball of dough move the bowl to a warm place in your kitchen and cover bowl with plastic wrap. Leave the dough in your warm place for its first rise for at least 24 hours before continuing on to your next steps.

The next morning add eggs, baking soda, baking powder, and salt to your bowl, and combine well with your hands or a wooden spoon. 

Cover the bowl back up with the plastic wrap and let it set at room temperature for an hour for a second rise. 

After the second rise you are ready to make the brown sugar filling. In a small bowl combine melted butter, brown sugar, cinnamon, and nutmeg. Stir well so that the butter mixture combines well with the cinnamon sugar.

Assembling The Cinnamon Rolls

This is the best part, second only to eating the rolls, but it can feel a bit intimidating the first time. For the best results take your time and do not stress to much about trying to achieve perfection. You can also watch my YouTube video where I show myself making this recipe if you are more of a visual learner. 

Place the dough on a lightly floured surface to begin rolling it out. I like to use a pastry mat for easier cleanup but that is optional and certainly not required for rolling out your cinnamon roll dough.

Roll the dough out into a large rectangle shape until it is about 1/4 inch thick. I like to trim the edge of my dough with a sharp knife to have a more even rectangle but that is not absolutely necessary.

Once you have your rectangle rolled out you are going to add the brown sugar filling on top of the dough. Spread the buttery cinnamon mixture our evenly across the top of the dough. 

​Next, you are going to create a long log by slowly and carefully rolling the dough up as tightly as you can. When you get to the end of the long side pull it up tightly and pinch the ends into the main roll so that your long log of future sticky buns stays together nicely. 

Now it is time to use dental floss and divide dough into individual sweet rolls. Start by using the dental floss to divide half of the dough right in the middle of your long log. Then divide each of those halves into half again and continue until you have about 8-10 total sourdough cinnamon rolls. 

Place the unbaked rolls into a pie pan coated with cooking spray and cover them with 1/2 cup of heavy whipping cream. Allow for a final dough rise, as well as for the cream to soak in, for 30 minutes to an hour. 

​Bake rolls at 375 degrees for 20-25 minutes or until the finished rolls are golden brown and the dough is cooked through. Allow the cinnamon buns to cool at room temperature before adding the cream cheese frosting. 

The Best Homemade Cinnamon Rolls

Once you have allowed the cinnamon buns to cool you can dress them up with decadent cream cheese frosting.

In a pan over medium-high heat, add the cream cheese, heavy whipping cream, maple syrup, and vanilla extract. Stir until combined very well.

I like to allow my cream cheese to sit out at room temperature a bit before making the frosting. I have found that that helps the cream cheese to incorporate with the other ingredients better. You can also use an immersion blender if you have one to help achieve a smooth and creamy consistency.

Pour the cream cheese frosting over the rolls and enjoy!

Tips And Tricks

Here are a few tips that I have found helpful while making these sourdough cinnamon rolls:

• Before adding the brown sugar filling to your rolled out dough trim the edges of your large rectangle. That makes it easy to roll up the dough and divide it into individual rolls.
• Go slow! Take your time rolling up the dough into the large log.
• Use unflavored dental floss. You do not want to add mint flavoring to the cinnamon rolls.
• If you do not have dental floss then a thin string or thread works just as well.
• Allow the rolls to cool completely before adding the cream cheese frosting. If the rolls are still warm then some of the frosting will soak into the rolls.

How To Store Homemade Sourdough Cinnamon Rolls

Once the rolls have cooled to room temperature, the best method is to store them in an airtight container or a tightly sealed plastic bag. You can use a piece of parchment paper or wax paper between layers to prevent the rolls and frosting from sticking to one another.

For a longer shelf life, you can refrigerate the cinnamon rolls, but it’s crucial to keep them well-covered to prevent them from drying out.

To reheat the rolls warm them in the oven at a low temperature or use a microwave, ensuring not to overheat to maintain their soft and gooey texture.

How To Freeze Cinnamon Rolls

Freezing homemade cinnamon rolls is a fantastic way to have a stash of these delightful treats on hand for later enjoyment. Once the cinnamon rolls have cooled completely after baking, it’s crucial to wrap them carefully for optimal preservation. Individually wrap each roll with plastic wrap to prevent freezer burn and then place them in a single layer on a baking sheet. Allow them to freeze partially, typically for about an hour or until they are firm.

After the initial freeze, transfer the individually wrapped cinnamon rolls into a freezer-safe bag or airtight container. Make sure to remove as much air as possible from the packaging to maintain the rolls’ freshness and prevent ice crystals from forming. Don’t forget to label the container with the date to keep track of the freezing time. When you’re ready to enjoy the frozen cinnamon rolls, simply take out the desired quantity, thaw them in the refrigerator overnight, and reheat them in the oven or microwave for a warm and gooey treat that tastes as fresh as the day they were baked.

My Favorite Sourdough Recipes

EASY SOURDOUGH BREAD RECIPE (PERFECT FOR BEGINNERS)

SIMPLE SOURDOUGH PIZZA CRUST RECIPE (NO YEAST!)

HOMEMADE SOURDOUGH BREAD BOWL RECIPE

HOW TO BAKE SOURDOUGH BREAD WITHOUT A DUTCH OVEN