These Sourdough Cinnamon Buns are incredibly soft, fluffy, buttery goodness. They’re deeper in flavor, and far more satisfying than the yeast cinnamon buns. The slow fermentation gives these buns a perfect texture and balances the sweetness of cinnamon sugar and creamy icing.
I love making these buns for my little family for any occasion whether it’s a special breakfast or anytime I want my kitchen to smell unreal. I love that these sourdough cinnamon buns stay super fresh the next day. I just pop them in the microwave for 15 sec until warm and enjoy.
Sourdough Cinnamon Buns Recipe
I’ve found this recipe on natashaskitchen.com website and had to try it out myself. My husband was so amazed by the fluffiness of these buns that I never wanted to go back to a traditional yeast bread recipe. There is a make-ahead option for these too which saves you a lot of time in the kitchen.
Some benefits of sourdough cinnamon buns are:
Naturally leavened (no instant yeast required)
Deeper, more complex flavor
Softer texture that stays fresh longer
Easier to digest for many people due to fermentation
Less sugar needed because the dough has natural sweetness
If you already maintain a sourdough starter, this recipe is a delicious way to use it beyond bread.
Ingredients for Sourdough Cinnamon Buns
Active sourdough starter – Acts as the natural leavening agent, giving the cinnamon buns a light, fluffy texture and a gently sourdough flavor.
Milk and Butter – Provide moisture and richness, creating a soft dough. Allow the butter to cool after melting before mixing.
Vanilla extract – Adds depth of flavor and a warm, inviting aroma throughout the dough and frosting. Make sure to use real vanilla extract. You can easily do it at home. You only need to ingredients. Vanilla beans and vodka.
Eggs – Room temperature, contribute richness and help build structure for tender, fluffy rolls. Simply place cold eggs in a warm cup of water until they reach room temperature.
Flour – Bread flour creates a slightly chewier bite, while all-purpose flour results in softer cinnamon buns. Either option works well. I prefer all-purpose flour.
Granulated sugar – Sweetens the dough and nourishes the wild yeast in the starter, helping drive fermentation and rise.
Salt – Enhances flavor and strengthens the gluten structure for better dough development. I usually use salted butter so I cut the salt portion in half.
Cinnamon filling – A blend of butter, brown sugar, and cinnamon forms a rich, gooey, warmly spiced center.
Cream cheese filling – Made with butter, cream cheese, vanilla extract, powdered sugar, and a touch of salt for a smooth creamy, perfectly balanced finish. If salted butter is used omit the salt.
Tips for the Best Sourdough Cinnamon Buns:
Don’t over-bake your cinnamon buns or they will be dry and hard. The center of the buns should reach 190-200F on an instant read thermometer.
Don’t overproof the buns or use too much heat. Excess warmth can weaken the sourdough, cause the butter to seep out, and prevent the buns from rising properly in the oven.
Let the buns rise until soft and pillowy, with a marshmallow-like look. This stage helps them bake up light and tender.
Apply the frosting while the buns are still warm. It will melt slightly and seep into the swirls, keeping the cinnamon buns extra moist and flavorful.
Ingredients you need for the Sourdough Cinnamon Buns:
Active sourdough starter
Milk
Butter
Vanilla extract
Eggs
Flour bread or all purpose
Sugar
Salt
Brown sugar
Cinnamon
Cream cheese
Powdered sugar
How to Make Sourdough Cinnamon Buns
Make the Dough – In the bowl of a stand mixer fitted with the whisk attachment, combine the active sourdough starter and warm milk, and whisk smoothly. Add the sugar, room temperature eggs, vanilla extract, cooled butter, salt and whisk until smooth.
Knead – Using the dough hook attachment, slowly add flour portions at a time until well incorporated. Mixing on low/medium speed, then knead on speed 2 for 8-10 minutes. Or until smooth and elastic. The dough should be soft but not sticky.
Place in a greased bowl, cover with cling and let rest in a warm area for at least 2 hours. I usually set it closer to my fireplace to speed up the process. Option: You can refrigerate the covered dough overnight for 8 to 15 hours and roll out the next day or refrigerate once the buns are rolled out in step 6.
Roll out the Dough – Transfer the dough on a lightly floured surface and roll it into a 17×10 inch rectangle. Butter the bottom and sides of a 9X13 baking dish.
Prepare the Cinnamon Filling – Spread softened butter all over the dough. In a bowl, combine the brown sugar and cinnamon and sprinkle it over the buttered dough.
Shape the Buns – Using a pizza cutter or knife, slice the dough into 12 even strips. Roll up each strip tightly and place them in the prepared baking dish, evenly spaced out.
Second Proofing – Cover with a cling and let rise for 2-3 hours in a warm area until they have puffy and touching.
Bake – Preheat oven to 400F. Bake on the center rack for 18 to 20 minutes or until lightly golden. Mine turn out perfect at 18 minutes each time.
How to Make the Cinnamon Bun Frosting:
Prepare the Frosting – In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese until smooth. Add the vanilla, powdered sugar and a pinch of salt if unsalted butter used. Beat on high speed for 2-3 minutes, scraping the bowl until creamy and spreadable.
Spread the icing – over warm buns so it melts into every swirl.
Storage & Reheating
Store covered at room temperature or refrigerate up to 5 days.
Reheat gently in the microwave with a damp paper towel for 15-20 seconds or until warm.
Sourdough cinnamon buns are the perfect balance of comfort or a nice breakfast treat. They take a little time, but the payoff is worth every minute. These buns are unforgettable once you make them, you may never go back to regular cinnamon rolls. Enjoy baking these!
These airy, soft, and buttery Sourdough Cinnamon buns are rolled with layers of cinnamon sugar and topped with cream cheese frosting delivering rich flavor and perfectly moist cinnamon buns.
Make the Dough – In the bowl of a stand mixer fitted with the whisk attachment, combine the active sourdough starter and warm milk, and whisk smoothly. Add the sugar, room temperature eggs, vanilla extract, cooled butter, salt and whisk until smooth.
Knead – Using the dough hook attachment, slowly add flour portions at a time until well incorporated. Mixing on low/medium speed, then knead on speed 2 for 8-10 minutes. Or until smooth and elastic. The dough should be soft but not sticky.
Place in a greased bowl, cover with cling and let rest in a warm area for at least 2 hours. I usually set it closer to my fireplace to speed up the process. Option: You can refrigerate the covered dough overnight for 8 to 15 hours and roll out the next day or refrigerate once the buns are rolled out in step 6.
Roll out the Dough – Transfer the dough on a lightly floured surface and roll it into a 17×10 inch rectangle. Butter the bottom and sides of a 9X13 baking dish.
Prepare the Cinnamon Filling – Spread softened butter all over the dough. In a bowl, combine the brown sugar and cinnamon and sprinkle it over the buttered dough.
Shape the Buns – Using a pizza cutter or knife, slice the dough into 12 even strips. Roll up each strip tightly and place them in the prepared baking dish, evenly spaced out.
Second Proofing – Cover with a cling and let rise for 2-3 hours in a warm area until they have puffy and touching.
Bake – Preheat oven to 400F. Bake on the center rack for 18 to 20 minutes or until lightly golden. Mine turn out perfect at 18 minutes each time.
How to Make the Cinnamon Bun Frosting:
Prepare the Frosting – In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese until smooth. Add the vanilla, powdered sugar and a pinch of salt if unsalted butter used. Beat on high speed for 2-3 minutes, scraping the bowl until creamy and spreadable.
Spread the icing – over warm buns so it melts into every swirl.
Notes
Don’t over-bake your cinnamon buns or they will be dry and hard. The center of the buns should reach 190-200F on an instant read thermometer.
Don’t overproof the buns or use too much heat. Excess warmth can weaken the sourdough, cause the butter to seep out, and prevent the buns from rising properly in the oven.
Let the buns rise until soft and pillowy, with a marshmallow-like look. This stage helps them bake up light and tender.
Apply the frosting while the buns are still warm. It will melt slightly and seep into the swirls, keeping the cinnamon buns extra moist and flavorful.
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