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Sourdough Cinnamon Rolls

Updated: Jul 1, 2020

These Sourdough Cinnamon Rolls are perfect for any occasion. Made with an exquisite sweet dough, a full of flavor cinnamon filing and a not-too-sweet Cream Cheese icing, they are guaranteed to be a huge hit.

I love how Sourdough enhances the flavor and texture of these cinnamon buns especially with no added commercial yeast. You won't regret waiting an extra couple of hours to finally taste these warm, sticky and soft buns.

General Info

Makes 8 Rolls

Time 8 hrs approximately

“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ― Lemony Snicket


Dough Baker's Percentages

400 grams (3 1/4 cups) Bread Flour 100%

150 grams (1/2 cup) Sourdough Starter 37.5%

200 grams (1/2 cup) Warm Milk 50%

55 grams (1/4 cup) Sugar 14%

60 grams (1/4 cup) Unsalted Butter at Room Temp 15%

1 egg + yolk 2%

1/2 teaspoon Salt 0.6%


15 grams (1 tbsp) melted Butter

115 grams (5/8 cups) Brown Sugar

4 teaspoons of Cinnamon

40 grams (1/3 cup) All purpose flour

1/8 teaspoon Salt


120 grams (8 tbsp) Cream Cheese

2 tablespoons Milk

85 grams (3/4 cup) Powder Sugar


  1. Mix the milk, eggs, butter, sourdough starter and sugar in a stand mixer with the paddle attachment until all the ingredients are well incorporated. Add the flour little by little and the salt while you keep mixing. When the flour is incorporated, change the attachment and use the hook attachment to start kneading the dough.

  2. Knead for 2 - 3 minutes and then let the dough rest for 20 minutes. After 20 minutes knead the dough until it starts to pull off the walls of the bowl. At this point the dough should be shiny and elastic. Transfer the dough to a greased bowl. Cover with plastic wrap and let rest in a warm place for about 4 hours.

  3. To make the filling of your cinnamon rolls, in a bowl mix melted unsalted butter, brown sugar, all purpose flour, ground cinnamon and salt. Mix until all the ingredients are well combined.

  4. When your dough is ready, place the dough on a greased pastry mat and roll the dough with a greased roller pin, then use your hands to stretch the dough to at least a 15 by 20 inch rectangle (38x50 cm). Cover all the dough with the cinnamon filling. Roll the dough into a log starting with the short edge. Use a long piece of dental floss to cut the rolls (watch the video to see how). Cut 8 rolls and place them in a greased 12 inch cast iron pan. If you don't have a cast iron pan you can use any pan to make this recipe. Cover with plastic wrap and let proof for about 2 hours in a warm place.

  5. After 2 hours you can bake the rolls or place them in the fridge overnight to bake the next morning, in a preheated oven at 400 degrees F (204 C) for about 20 minutes

  6. To prepare the icing, mix two tbsps of milk and 120 grams of cream cheese and the powdered sugar until well incorporated

  7. Take the rolls out of the oven and let them cool for 10 minutes before adding the icing.

  8. Once you add the icing you will be ready to cut and enjoy them.


Roles de Canela con Masa Madre

Estos roles de canela y masa madre son perfectos para cualquier ocasión. Hecho con una exquisita masa dulce, un relleno de canela lleno de sabor y un glaseado de queso crema no demasiado dulce, le garantizo que serán un gran éxito.

Me encanta cómo la masa madre mejora el sabor y la textura de estos roles de canela, especialmente sin levadura comercial agregada. No te arrepentirás de esperar un par de horas adicionales para probar finalmente estos roles calientes, pegajosos y suaves.

Información general

Hace 8 roles

Tiempo 8 hrs aproximadamente

"Cualquiera que te dé un rol de canela recién salido del horno es un amigo de por vida". - Lemony Snicket


Masa Porcentajes de panadero

400 gramos de harina de pan 100%

150 gramos de masa madre inicial 37.5%

200 gramos de leche tibia 50%

55 gramos de azúcar 14%

60 gramos de mantequilla sin sal

a temperatura ambiente 15%

1 huevo + yema 2%

1/2 cucharadita de sal 0.6%


15 gramos de mantequilla derretida

115 gramos de azúcar morena

40 gramos de harina

4 cucharaditas de canela

1/8 cucharadita de sal


120 gramos de queso crema

2 cucharadas de leche

3/4 taza de azúcar en polvo


  1. Mezcle la leche, los huevos, la mantequilla, la masa madre y el azúcar en una batidora con el accesorio de pala hasta que todos los ingredientes estén bien incorporados. Agregue la harina poco a poco y la sal mientras sigue mezclando. Cuando se incorpore la harina, cambie el accesorio y use el accesorio de gancho para comenzar a amasar la masa.

  2. Amase durante 2-3 minutos y luego dejar reposar la masa durante 20 minutos. Después de 20 minutos amase la masa hasta que comience a despegarse de las paredes del tazón. En este punto, la masa debe ser brillante y elástica. Transfiera la masa a un tazón engrasado. Cubra con una envoltura de plástico y deje reposar en un lugar cálido durante aproximadamente 4 horas.

  3. Para hacer el relleno de sus roles de canela, en un tazón mezcle la mantequilla sin sal derretida, el azúcar morena, la harina para todo uso, la canela molida y la sal. Mezcle hasta que todos los ingredientes estén bien combinados.

  4. Cuando su masa esté lista, coloque la masa sobre un tapete de pastelería engrasado y extienda la masa con un rodillo engrasado, luego use sus manos para estirar la masa al menos a un rectángulo de 15 por 20 pulgadas (38x50 cm). Cubra toda la masa con el relleno de canela. Enrolle la masa en un tronco comenzando con el borde corto. Use un trozo largo de hilo dental para cortar los rollos (mire el video para ver cómo). Corte 8 rollos y colóquelos en una sartén de hierro fundido engrasada de 12 pulgadas (30 cm). Si no tiene una sartén de hierro fundido, puede usar cualquier charola para hacer esta receta. Cubra con una envoltura de plástico y deje reposar durante aproximadamente 2 horas en un lugar cálido.

  5. Después de 2 horas, puede hornear los roles o colocarlos en el refrigerador durante la noche para hornear a la mañana siguiente, en un horno precalentado a 400 grados F (204 C) durante unos 20 minutos

  6. Para preparar el glaseado, mezcle dos cucharadas de leche y 120 gramos de queso crema y el azúcar glass hasta que estén bien incorporados.

  7. Saque los roless del horno y déjelos enfriar durante 10 minutos antes de agregar el glaseado.

  8. Una vez que agregue el glaseado, estará listo para cortarlo y disfrutarlo.

Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"

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9 Kommentare

Does this recipe require ripe/active starter? Thanks! Planning to make for Easter morning.

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Rachel Henley
Rachel Henley
29. März
Antwort an

I would have to say that depends how unripe/unfed the starter is. Also how established the starter is. My starter was passed on to me as a very robust and forgiving starter years ago. In my experience I can use starter that I placed in the fridge while it was very active and been there a few days to a week BUT the time required to get a nice well fermented jiggly dough is more than double what the recipe states.

I ferment all day, shape and refrigerate the rolls overnight then bake in the morning. We do live in a cooler climate as well.

How that helps.

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Melissa Serna
Melissa Serna
10. Nov. 2021

Wonderful recipe, have made these a couple times now and have gotten rave reviews!

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Rachel Henley
Rachel Henley
10. Nov. 2021

Love Love Love, Especially helpful is the video!

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One other substitution I forgot to mention: use unsweetened applesauce rather than butter. Had never done that before and was very pleased with the result. Will never use butter in my bakes again :-).

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Great sourdough cinnamon rolls. Made mine with 1 cup whole wheat flour. Rolled them out the long side then stretch out the log to make 21 smaller rolls for my daughter's family of seven. Grandchildren claimed they were better than Cinnabon! Bravo!

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A Knead to Bake
A Knead to Bake
05. Apr. 2021
Antwort an

Oh that’s great! Thank you for your great feedback! enjoy!

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