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    You are in: Home / Recipes / Sourdough Cinnamon Rolls Recipe
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    Sourdough Cinnamon Rolls

    Sourdough Cinnamon Rolls. Photo by VeggieVal

    1/4 Photos of Sourdough Cinnamon Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr 30 mins

    15 mins

    PaulaG's Note:

    Sourdough makes everything wonderful and is for more than biscuits and bread. The rolls are easy to make. They are mixed with a Kitchenaid Mixer and only require 1 rise. These cinnamon rolls are delicious and can enjoyed warm right out of the oven.

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    Units: US | Metric





    1. 1
      Measure the sourdough starter into the large mixing bowl for a Kitchaid Mixer. Add the salt, sugar, melted butter, dry milk powder and eggs and with dough hooks, combine well.
    2. 2
      If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
    3. 3
      Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
    4. 4
      Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is and whether you used the commercial yeast.
    5. 5
      Punch dough down and roll out on a lightly floured surface into a 18 x 20 inch rectangle. Spread the dough with the softened butter and the brown sugar that has been mixed with the cinnamon. Sprinkle with the dried cranberries and chopped pecans.
    6. 6
      Starting on a narrow end, gently roll the dough into a log. Using a bread knife, slice the dough into 12 equal slices, place in a 9 x 12 inch pan.
    7. 7
      Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
    8. 8
      For the frosting, beat together all the ingredients except milk until light and fluffy. Add in enough milk to make an easy spreading consistency. Spread over the rolls and enjoy.

    Ratings & Reviews:

    • on November 22, 2013


      Forgot to say that I add vanilla instead of almond extract and I let them rise twice. They also rise even more as I bake them. (I always add a package of yeast instead of 1 tsp and my sourdough starter). Perfect recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2011


      These were wonderful - made recipe as stated - easy and didn't last very long at this home!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2009


      Huge, scrumptious and flavorful best describe this lovely recipe! Did I mention HUGE? I was so pleased I could use my sourdough starter, too. Recipe worked perfectly for me, although the second dozen found me doubling up on the filling (pictured) and I substitued organic orange flavoring for the almond in the frosting. I added the optional yeast both times as my starter is still a bit 'young'. Also, the recipe makes a lovely dozen even after I cut off the not so perfect ends of roll. I added chopped walnuts to the top rather than in the recipe. I will be making this again and perhaps try a fruit filling on the inside. I suspect they will freeze well, but I've never been able to squirrel any away before they are devoured. Thanks, Paula!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Sourdough Cinnamon Rolls

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 302.2
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 7.0 g
    Cholesterol 60.1 mg
    Sodium 318.1 mg
    Total Carbohydrate 42.5 g
    Dietary Fiber 1.2 g
    Sugars 25.4 g
    Protein 4.4 g

    The following items or measurements are not included:

    sourdough starter

    warm water

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