Sourdough Cinnamon Rolls

I’ve been trying sourdough recipes with a starter I have. the starter I have originally started as just a flour and water starter that I received, but I started adding a cup each of flour, sugar and milk to make it similar to the starter I was using 25 years ago.

The recipe I went with was a guarenteed rise cinnamon rolls. I think one of my mistakes was my milk wasn’t lukewarm, and our power went out right after I put all the first ingredients together. The power was out approximately an hour before we came back to the recipe between step one and two and nothing seemed to rise during he recipe.

Baking the rolls, they became browner than I would have preferred, and my icing wasn’t as ‘spreadable’ as I would have liked. All the rolls did get eaten though. I may try this recipe again reducing the cooking time and trying to find a way to coax the dough to rise. – Maybe making sure the milk is warm and that the dough gets mixed up early in the process with out the yeast sitting for too long before use. (I may try later today)

Cinnamon Rolls in the over

Print Recipe

Rory’s Guaranteed Rise Sourdough Cinnamon Rolls

This is my go-to recipe for cinnamon rolls, sticky buns, etc. The sourdough starter we use has been passed down for generations in my husband’s family. It gives the rolls the characteristic sourdough punch that contrasts well with the sweet filling and frosting.


Course: Breakfast

Prep Time: 45 min

Cook Time: 35 min

Total Time: 1 hr 20 min

Yield: 8

Serves: 8 Scale Update


  • 4 cups all-purpose flour
  • 1 cup fed sourdough starter
  • 34 cup lukewarm milk
  • 34 cup white sugar
  • 1 teaspoon instant yeast
  • 12 cup butter melted and cooled
  • 1 egg at room temperature
  • 12 teaspoon salt
  • 12 cup butter melted and cooled
  • 1 cup brown sugar or more to taste
  • 3 tablespoons ground cinnamon
  • 12 pound confectioners’ sugar
  • 1 (4 ounce) package softened cream cheese
  • 14 cup softened butter
  • 1 teaspoon vanilla extract


  1. Mix 1 cup flour, starter, milk, white sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes. Add 1/2 cup butter, egg, and salt; stir to combine. Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms.
  2. Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes. Place in a greased bowl. Cover with plastic wrap; allow to rest until doubled in size, about 1 hour.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
  4. Punch dough down; transfer back to the floured surface. Roll into a square 1/4-inch to 1/3-inch thick. Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Roll dough up tightly; pinch seam together.
  5. Trim the edges and cut the log into 8 equal pieces using a sharp knife. Place rolls in the prepared baking pan. Cover with plastic wrap; let rise until not quite doubled in size, about 45 minutes.
  6. Bake in the preheated oven until golden brown, about 35 minutes. Remove from oven; cool for 20 minutes.
  7. Mix confectioners’ sugar, cream cheese, 1/4 cup butter, and vanilla extract together until frosting is smooth and fluffy. Top each cooled roll with an equal amount of frosting.

Amount Per Serving (8)

  • Calories: 894
  • Protein: 11.8 g
  • Sugar: 75 g
  • Carbohydrate: 134.4 g
  • Fat: 35.7 g
  • Cholesterol: 117 mg
  • Sodium: 427 mg
  • Fiber: 3.8 g