Sourdough Cinnamon Rolls Recipe

Sourdough Cinnamon Rolls | The best and most moist cinnamon rolls

4.84 from 6 votes (2 ratings without comment)

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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. Athena Reply

    I tried these yesterday and they were absolutely magnificent! They are already gone so I’m planning on making another batch starting tomorrow. Can these be baked in a 9×13 pan? My family loves the texture when they are baked that way.

  7. Athena Reply

    I’m sorry to post another question right after the first, but I forgot to ask. My house in about 90-95 degrees during the day. Should I reduce the amount of starter I use?

  8. Shawn Meyer Reply

    I would love to make caramel rolls using this recipe. Any recommendations for a caramel sauce recipe and procedure? Like how many rolls would fit in a 9X13? p.s. Thank you, Sune, for your extremely helpful and educational videos! You are my favorite Sourdough Guru!

  9. 5 stars
    How do you store eftovers and how do you freeze also can you parbake

  10. Diana May Reply

    5 stars
    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 🙂

  11. Jesse Aston Reply

    5 stars
    Making another batch today, this is the best cinnamon roll I’ve ever had. I like to spread a thin strip of Walnut butter along the bottom edge to be the center morsel in the center

  12. Olya Tzaneros Reply

    Making these for a second time. Loved them!
    This time I want to freeze for later.
    Do I bake first and then freeze, or at what stage do I freeze unbaked? Thank you 😊

    • Thank you 🙂

      Bake them for 15 minutes, then freeze. When you want to finish them: thaw, then heat oven to 180°C/350°F, bake for 5-10 minutes until golden brown, and then finish the recipe.

  13. Pam Reply

    4 stars
    Delicious. Tried to follow exact recipe, but I may have added too much flour when adding the butter. I was conservative, but I watched the video after that step… And should have let it be more smeary. They baked a bit longer, closer to 30 min. and didn’t brown as much as I thought they should. However they were Just cooked through and so good. The filling didn’t easily spread, but patience prevailed. Did I mention they were delicious? I will make again for sure.

    Needed to bake a bit longer