Sourdough Cinnamon Rolls Recipe

Sourdough Cinnamon Rolls – The best and most moist cinnamon rolls

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  1. Michi Reply

    For the cream cheese, the recipe lists 200 g sugar, but the description mentions only 100 g sugar. Which is right?

    • I says to first mix 100 grams with the butter, then add the rest 🙂

  2. Richard Rettenmaier Reply

    Do i need to proof the formed cinnamon rolls?

  3. Emily Reply

    Please disregard the question about butter before the filling. I just reread and notice that you include it in the filling.

    Where can I see the reviews and comments of others?

    • There’s no actual reviews other than the stars under the title. The comments are below the entire recipe.

  4. Erik Reply

    Tried it today. Best recipe for cinnamon rolls ever!

  5. Debe Loeber Reply

    After the bulk rise, I need to put in fridge until I shape. After shaping can I put back in the fridge til ready to bake? If not, how best to reheat the next day?

    • You can keep the in the fridge, shaped and the bake at your leisure 🙂

  6. Diana May Reply

    1 star
    Not sure what happened, but these were a bust. They never raised. I’m sure my starter was good as I baked you baguettes (awesome) and I did a whole grain sourdough around the same time and everything proofed well. I don’t believe it was an ambient temperature issue. All the ingredients were great but after 2 days I finally baked them and they came out flat and dense. Oh well, back to the drawing board. 🙂

    • Enriched dough fermentation is MUCH slower than learn dough, so you need to let it grow for a longer time 🙂