The Starter Jar's Best Sourdough Cinnamon Rolls: A Sweet & Fluffy Recipe
Discover how to make unbelievably soft, fluffy, and perfectly sweet sourdough cinnamon rolls with The Starter Jar's unique method. This recipe elevates your breakfast. — Published June 2, 2026 at 6:04 AM UTC.
Ingredients
- 100g active sourdough starter
- 240ml whole milk, warmed
- 75g granulated sugar
- 1 large egg
- 60g unsalted butter, melted and cooled
- 500g all-purpose flour
- 5g fine sea salt
- 100g unsalted butter, softened (for filling)
- 150g light brown sugar, packed (for filling)
- 2 tablespoons ground cinnamon (for filling)
- Pinch of salt (for filling)
- 113g cream cheese, softened (for frosting)
- 55g unsalted butter, softened (for frosting)
- 200g powdered sugar, sifted (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1-2 tablespoons milk or cream (for frosting)
Instructions
Step 1
In a large bowl, whisk together the active sourdough starter, warm milk, granulated sugar, egg, and melted butter until well combined.
Step 2
Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or stand mixer until a shaggy dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and passes the windowpane test.
Step 4
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp cloth, and let it rise at room temperature (around 70-75°F / 21-24°C) for 8-12 hours, or until doubled in size. Alternatively, cold proof in the refrigerator for 12-24 hours.
Step 5
While the dough is proofing, combine the softened butter, brown sugar, cinnamon, and a pinch of salt in a small bowl. Mix until a smooth paste forms.
Step 6
Once proofed, gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).
Step 7
Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small border on one long edge.
Step 8
Tightly roll the dough from one long edge to the other. Pinch the seam closed. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches (4 cm) thick.
Step 9
Arrange the rolls in a greased 9x13 inch (23x33 cm) baking dish, leaving a little space between each. Cover the dish and let them proof in a warm place for 1-2 hours, or until visibly puffy and almost touching.
Step 10
Preheat your oven to 375°F (190°C) during the last 30 minutes of the second proof.
Step 11
Bake for 25-30 minutes, or until the tops are golden brown and the rolls are cooked through. If they brown too quickly, you can loosely tent with foil.
Step 12
While the rolls cool slightly, beat together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until creamy. Add milk or cream, one tablespoon at a time, until desired consistency is reached.
Step 13
Allow the cinnamon rolls to cool for about 10-15 minutes before generously spreading with the cream cheese frosting. Serve warm and enjoy!
