Easy, Fermented Sourdough Cinnamon Rolls

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If you’re looking for a warm, gooey, gut healthy cinnamon roll, with sweet and tangy undertones, this recipe is for you! This is my twist on traditional sourdough cinnamon rolls… a long fermentation. These sourdough cinnamon rolls take a little extra time, but the deliciously tangy flavor and soft texture make it worth the wait.

Did you know that 48 hours of fermentation time can destroy 97% of gluten? It also helps break down the sugars and overall leaves you with a guilt-free, easy to digest treat. Talk about win-win. By following this step-by-step guide, you’ll be able to create bakery-quality cinnamon rolls that are a real treat for any occasion.

What you’ll need:

• An active, bubbly sourdough starter (if you’re not sure when you starter is active, read here)
• A kitchen scale
• A stand mixer, I use and love the Bosch mixer and code acresandaprons will offer a discount on their site.
• Mixing bowls
• A glass baking dish, or a cast iron pan

Before You Begin:

This recipe requires an active sourdough starter to create a “sweet levain,” which will naturally leaven the dough. Be sure to allow enough time for each step to develop flavor and texture in your cinnamon rolls.

Let’s dive in!

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Cinnamon Roll Ingredients

For the Sweet Levain (Pre-Ferment):

• 100g organic all-purpose flour (¾ cup)
• 100g water (⅓ cup + 1 tablespoon)
• 125g active, bubbly sourdough starter (½ cup)
• 20g organic cane sugar (2 tablespoons)

For the Dough:

• 205g unsalted organic butter, melted and cooled (14 tablespoons)
• 500g organic all-purpose flour (4 cups)
• 240g sweet levain (1 cup, prepared as per instructions below)
• 4 large eggs, at room temperature
• 65g organic cane sugar (⅓ cup)
• 45g whole milk, at room temperature (3 tablespoons)
• 10g sea salt (2 teaspoons)

For the Cinnamon Roll Filling:

• 135g organic brown sugar (¾ cup)
• 2 tablespoons ground cinnamon
• ¼ tsp sea salt
• 57g unsalted butter, softened (¼ cup)

For the Glaze:

• 6 ounces cream cheese, softened (170 g)
• ½ cup organic maple syrup or honey (168 g)
• ½ cup heavy cream (120 g)
• 1 teaspoon vanilla extract (4 g)

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Instructions

1. Prepare the Sweet Levain (Pre-Ferment):

The night before you want to make the dough, create your sweet levain by mixing 100g of flour, 100g of water, 125g of active sourdough starter, and 20g of organic cane sugar in a bowl. Stir until fully combined, then cover with a clean cloth. Allow it to rest overnight for about 8–10 hours. The levain should be bubbly and active when you’re ready to make the dough.

2. Make the Cinnamon Roll Dough:

The next morning, In the bowl of a stand mixer, combine the melted butter (205g), flour (500g), prepared sweet levain (240g), 4 room temperature eggs, cane sugar (65g), whole milk (45g), and sea salt (8g). Begin mixing on low speed using the paddle attachment for about 4-5 minutes. Then, switch to the dough hook and mix on medium speed for an additional 7-10 minutes. The dough should be smooth and stretchy.

3. Stretch and Fold:

Cover the bowl with a cloth and let the dough rest for 30 minutes. Now, begin the stretch and fold process:

• Grab one edge of the dough, stretch it upward, and fold it over to the center. Rotate the bowl slightly and repeat, stretching and folding the dough four times.

• After the first stretch and fold, cover the dough and let it rest for 30 minutes. Repeat this process three more times, allowing a 30-minute rest between each round.

This step builds structure in the dough and gives it a lovely texture.

4. Cold Fermentation:

After the final stretch and fold, cover the bowl well with plastic wrap or a lid and place the dough in the refrigerator. Let it ferment for 12–72 hours. This extended fermentation time allows the sourdough flavors to develop fully and makes the dough easier to handle, but it is very flexible. This is my favorite part about this recipe, I can make it fit our schedule!

5. Shape the Cinnamon Rolls:

Once the dough has completed its cold fermentation, roll it out on a lightly floured surface into a 12×9-inch rectangle. Use an offset spatula to spread the softened butter (57g) over the dough.

In a separate bowl, mix together the brown sugar (135g), cinnamon (2tbs), and salt (1/4 tsp), then sprinkle it evenly over the buttered dough.

• Use a pizza cutter to cut 8-12 strips, depending on how tall you want your cinnamon rolls. Individually, roll the strips up into a tight cinnamon roll.

6. Arrange and Proof:

Place the cinnamon rolls in a buttered 13×9-inch baking pan or a 12′ parchment lined, cover with a cloth, and let them sit at room temperature for about 5 hours to rise. They may not look significantly larger, but they will puff up more in the oven.

• For Overnight Proofing Option: If you’d prefer to bake in the morning, let the rolls rise, covered, at room temperature for 8–10 hours. They’ll become even taller due to the extended proofing time.

7. Bake the Rolls:

Preheat your oven to 350°F (180°C) and adjust the rack to the middle position. Bake for 50–60 minutes, or until the rolls are golden brown on top. The delicious aroma will fill your kitchen!

8. Prepare the Glaze:

While the rolls are baking, make the glaze by whisking together the softened cream cheese (6oz), heavy cream (1/2 cup) , vanilla extract (1 tsp), and maple syrup (1/2 cup) until smooth. Once the rolls are done baking, let them cool slightly before spreading the glaze over the warm rolls.

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Pro Tips for Perfect Sourdough Cinnamon Rolls

• Use Room Temperature Ingredients: Eggs and milk should be at room temperature for a smoother dough that rises better.
• Cold Fermentation for Flavor: Giving the dough 12–72 hours in the fridge allows for a deeper flavor and makes the dough easier to handle during shaping.
• Cutting Rolls Evenly: Use a sharp knife or pizza cutter to slice the dough into strips before rolling them up. Slicing them before rolling them will make for perfectly shaped rolls.

Enjoy the Results

These sourdough cinnamon rolls are a labor of love, but each fluffy, tangy, and cinnamon-swirled bite is worth the effort. Once you’ve mastered this recipe, you can adjust the sweetness or add extra toppings like nuts or caramel. Whether you’re sharing them at a special brunch or savoring one with your morning coffee, these sourdough cinnamon rolls are sure to impress!