Sourdough Cinnamon Rolls with Cinnamon Buttercream Frosting
Sourdough baking has taken the culinary world by storm, and what better way to indulge in this trend than by whipping up a batch of delectable Sourdough Cinnamon Rolls with cinnamon buttercream frosting? These fluffy sourdough cinnamon rolls are infused with the tangy flavor of sourdough starter, creating a delightful contrast to the sweet and aromatic cinnamon filling. To take them to the next level, we’ll be slathering these rolls with a generous helping of Cinnamon Buttercream Icing. Follow this step-by-step recipe to create a batch of these heavenly treats that will surely win hearts at your next breakfast or brunch gathering.
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Introduction
As I dove headfirst into the world of sourdough baking, something magical happened – I got hooked! The way that wild yeast and flour could transform into tangy, chewy bread felt like pure kitchen sorcery. But soon, my sourdough curiosity started whispering, “What else can you do?” That’s when I stumbled upon the idea of making sourdough cinnamon rolls. Just imagine that mouthwatering combo of soft, fluffy dough with that unmistakable sourdough zing, all swirled around a sweet, cinnamony center. My kitchen became a playground as I tinkered with recipes, working to find that perfect balance of sour and sweet. It wasn’t just about baking; it was about creating an experience, a moment of pure delight in every bite. So there I was, dough on my hands, heart in the recipe, falling in love with sourdough all over again – one irresistible cinnamon roll at a time. I decided to take my signature buttercream icing a step further by adding cinnamon for this dish, and let me tell you, it did not disappoint!
Ingredients
Dough Ingredients:
- 3 tablespoons butter, melted
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 1 egg
- 3/4 cup active sourdough starter
- 3 tablespoons sugar
- 2.5 cups all-purpose flour
Cinnamon Filling Ingredients:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons butter, softened
For the Cinnamon Buttercream Icing:
- 3 cups confectioners’ sugar/ powdered sugar
- 1/2 stick butter, softened
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
Instructions
Making the Sourdough Cinnamon Rolls
**NOTE: The dough needs to be made the night before to allow the appropriate amount of rise time.
- In the bowl of your stand mixer, combine melted butter, milk, heavy cream, egg, sourdough starter, and sugar. Use the paddle attachment and mix at medium speed until fully incorporated.
- Using a paddle attachment, slowly add the flour to the wet ingredients, stirring as you go. Also, try to keep the sides of the bowl scraped down. Once the dough starts to come together, let it rest for 30 minutes at room temperature.
- With your dough hook attachment, knead at medium-low speed for about 5-7 minutes until it becomes smooth and elastic. Form it into a ball.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it do a second rise in a warm place overnight or 8-12 hours.
- The next morning use a rolling pin to roll the dough out into a large rectangle on a floured work surface.
Preparing the Cinnamon Filling
- Spread the softened butter evenly over the rolled-out dough.
- In a small bowl, mix together the brown sugar (we used our homemade brown sugar) and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the rolled dough into 12 equal slices using a sharp knife or dental floss. Place the slices in a greased baking pan (for best results, try using a cast iron skillet for these), leaving a little space between each roll.
- Cover the pan with a kitchen towel and let the rolls do their final rise for an additional 1-2 hours (or until they have doubled in size).

Baking the Cinnamon Rolls
- Preheat the oven to 350°F (175°C).
- Once the rolls have risen again, I like to add approximately 1/4 cup of heavy cream to the unbaked rolls for extra moisture. (I just pour it between the crevices of the cinnamon rolls).
- Bake them in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
- Remove the rolls from the oven and let them cool slightly before icing.
Making the Cinnamon Buttercream Icing
- In a mixing bowl, combine softened butter, confectioners’ sugar, heavy cream, vanilla extract (we used our homemade vanilla extract and this made a world of difference in the flavor), and ground cinnamon.
- Using a whisk attachment, whisk the ingredients together on low speed until they start to come together, gradually increasing the speed. Once the frosting has a “whipped” texture you know it is done!
Assembling and Icing
- Once the cinnamon rolls have cooled slightly, generously spread the Cinnamon Buttercream Icing over the tops of the rolls.
- Serve the Sourdough Cinnamon Rolls warm and enjoy the perfect blend of tangy sourdough, sweet cinnamon, and creamy icing.
Conclusion
These Sourdough Cinnamon Rolls with Cinnamon Buttercream Icing are a delightful twist on the classic cinnamon roll recipe. The incorporation of sourdough starter adds depth and character to the rolls, making them a truly unforgettable treat. Whether you’re an experienced sourdough baker or just starting out, this recipe will guide you through the process of creating these fluffy, flavorful rolls that will have everyone asking for seconds. So, roll up your sleeves and get ready to savor the magic of homemade sourdough goodness in every bite!
If you don’t have a sourdough starter, we offer our dehydrated sourdough starter with detailed instructions for rehydrating in our Etsy store!

Sourdough Cinnamon Rolls with Cinnamon Buttercream Frosting
Ingredients
For the Dough
- 3 tbsp butter
- 1/3 cup milk
- 1/3 cup heavy cream
- 1 egg
- 3/4 cup active sourdough starter
- 3 tbsp sugar
- 2.5 cups flour
For the Cinnamon Filling
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 3 tbsp butter softened
For the Cinnamon Buttercream Frosting
- 3 cups powdered sugar
- 1/2 stick butter softened
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1 tbsp cinnamon
Instructions
Making the Dough
- In the bowl of your stand mixer, combine melted butter, milk, heavy cream, egg, sourdough starter, and sugar. Use the paddle attachment and mix at medium speed until fully incorporated.
- Using a paddle attachment, slowly add the flour to the wet ingredients, stirring as you go. Also, try to keep the sides of the bowl scraped down. Once the dough starts to come together, let it rest for 30 minutes at room temperature.
- With your dough hook attachment, knead at medium-low speed for about 5-7 minutes until it becomes smooth and elastic. Form it into a ball.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it do a second rise in a warm place overnight or 8-12 hours.
- The next morning use a rolling pin to roll the dough out into a large rectangle on a floured work surface.
Preparing the Cinnamon Filling
- Spread the softened butter evenly over the rolled-out dough
- In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the rolled dough into 12 equal slices using a sharp knife or dental floss. Place the slices in a greased baking pan (for best results, try using a cast iron skillet for these), leaving a little space between each roll.
- Cover the pan with a kitchen towel and let the rolls do their final rise for an additional 1-2 hours (or until they have doubled in size).
Baking the Cinnamon Rolls
- Preheat the oven to 350°F (175°C).
- Once the rolls have risen again, I like to add approximately 1/4 cup of heavy cream to the unbaked rolls for extra moisture. (I just pour it between the crevices of the cinnamon rolls).
- Bake them in the preheated oven for 25-30minutes, or until they are golden brown and cooked through.
- Remove the rolls from the oven and let them cool slightly before icing.
Making the Cinnamon Buttercream Frosting
- In a mixing bowl, combine softened butter, confectioners' sugar, heavy cream, vanilla extract, and ground cinnamon.
- Using a whisk attachment, whisk the ingredients together on low speed until they start to come together, gradually increasing the speed. Once the frosting has a "whipped" texture you know it is done!
- Once your cinnamon rolls have cooled a bit, generously spread frosting over each roll and enjoy!
These look amazing!
Oh yum! I’m definitely saving this to try for later
This cinnamon bun looks delicious! I bet the kids would get through the whole thing in no time!
This cinnamon bun looks delicious! I bet the kids would get through the whole thing in no time!!!
Wow these look so good. Saving this recipe.
Just reading this recipe made me want to make one! I could literally smell the bread throughout the house. Delicious!
This is my fantasy breakfast. So divine!