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Sourdough Cinnamon Rolls with Buttercream Icing

Course: Breakfast
Cuisine: American
Keyword: Breakfast, Christmas, Holiday, Sourdough
Servings: 12 Rolls


  • Glass Bowl
  • Cast Iron Skillet
  • Plastic Wrap
  • Measuring cups and spoons
  • Mixer (for Icing)
  • Rubber Spatula


For the Dough

  • ½ cup fed sourdough starter
  • 4 cups flour
  • 1 cup water
  • ½ cup butter unsalted, melted
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ tsp salt

For the Filling

  • ½ cup butter unsalted, melted
  • 1 cup sugar
  • ¼ cup cinnamon

For the Icing

  • 4 cups confectioners sugar
  • 4 tablespoon butter (¼ cup) unsalted, melted
  • 1 cup milk
  • teaspoon salt
  • 2 tbsp maple syrup optional (or use 2 teaspoon maple extract)
  • 1 teaspoon vanilla extract


For the Dough (Prepare the night before you want rolls)

  • The night before you plan to make the cinnamon rolls, you'll need to prepare the dough.
  • Spray a large glass bowl with nonstick spray. In the bowl, combine the ½ cup fed sourdough starter, 4 cups of flour, 1 cup of water, ½ cup melted butter, and ½ cup sugar.
  • Mix well and cover with a clean kitchen towel. Wrap a rubber band around it to seal it so it's tight. Allow it to rest in a warm place overnight (8 hours) or no longer than 24 hours.
  • When you're ready to make the rolls: Preheat the oven to 375 degrees.
  • When you are ready to begin, remove the cover from the dough and add the 2 eggs, 1 teaspoon baking soda, 1 teaspoon baking powder, and the ½ teaspoon salt. Mix it all well with clean hands. It's really the best way to make sure the eggs mix in well.
  • Place more flour on the counter and roll the dough out on it. You may need to add more flour or nonstick spray as you go but be careful not to add too much flour or you'll dry them out.
  • Roll your dough to about ½ inch thickness and work it into a clean rectangle shape. You may need to trim edges to get a rectangle. Odd shapes don't roll as well.

Make the filling

  • Melt the ½ cup of butter for the filling and and spread it slowly onto the dough. Carefully spread the butter to the edges but remember it can quickly escape!
  • Sprinkle the cinnamon and sugar evenly over the dough and butter.
  • Roll the cinnamon rolls. I usually start with the short side of the rectangle and work towards the opposite side. Roll them slowly and smooth out the dough a little between rolls so you get even rolls. This takes a little practice. If your dough starts sticking to the counter, use a rubber spatula to gently separate it from the counter.
  • Slice the rolls and bake. Using a sharp knife or some thread make about 12 slices in the log you just created. You want them to be about ½ inch each. The thickness is not overly important, but do try to make them all the same size so they bake at the same rate.
  • Place the rolls in a prepared cast iron skillet or a glass baking dish and bake at 375 for 15 minutes. Careful not to over cook.

For the Icing

  • While the rolls are baking, make the icing by adding 4 cups of powdered/confectioner's sugar to the bowl of a stand mixer. You can do this by hand if you don't have one.
  • Add 4 tablespoon melted butter, 1 cup of milk, ⅛ teaspoon salt (just a pinch of salt), 2 tablespoon maple syrup, and 1 teaspoon of vanilla extract to the sugar and mix well. I usually mix it on medium speed until it looks light and fluffy. If it's too runny, you can add more confectioner's sugar.
  • When the rolls are ready, remove them from the oven, add the icing, and enjoy!