Rating: 4.88 stars
16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my go-to recipe for cinnamon rolls, sticky buns, etc. The sourdough starter we use has been passed down for generations in my husband's family. It gives the rolls the characteristic sourdough punch that contrasts well with the sweet filling and frosting.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dough:
Filling:
Frosting:

Directions

Instructions Checklist
  • Mix 1 cup flour, starter, milk, white sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes. Add 1/2 cup butter, egg, and salt; stir to combine. Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms.

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  • Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes. Place in a greased bowl. Cover with plastic wrap; allow to rest until doubled in size, about 1 hour.

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

  • Punch dough down; transfer back to the floured surface. Roll into a square 1/4-inch to 1/3-inch thick. Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Roll dough up tightly; pinch seam together.

  • Trim the edges and cut the log into 8 equal pieces using a sharp knife. Place rolls in the prepared baking pan. Cover with plastic wrap; let rise until not quite doubled in size, about 45 minutes.

  • Bake in the preheated oven until golden brown, about 35 minutes. Remove from oven; cool for 20 minutes.

  • Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract together until frosting is smooth and fluffy. Top each cooled roll with an equal amount of frosting.

Cook's Note:

This recipe was developed at high altitude, (6,000 ft) so adjustments to flour, cooking time, rise time, etc... may be necessary.

Nutrition Facts

894 calories; protein 11.8g; carbohydrates 134.4g; fat 35.7g; cholesterol 117.1mg; sodium 426.6mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
06/15/2020
they are great Read More
(1)
16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2020
Best cinnamon rolls I've made yet!!! Like my grandmother's!!! Be sure and measure the cinnamon as I thought sprinkling and covering dough would be sufficient! It isn't!! I will definitely measure next time also will reduce baking time to 30 minutes as I misread baking suggestions! Over baked at 35 minutes tops are very brown, yet rolls are soft and perfect!!! Thanks for posting!!! Read More
(1)
Rating: 5 stars
06/15/2020
they are great Read More
(1)
Rating: 5 stars
11/22/2020
Made as written, everyone loves these Read More
(1)
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Rating: 5 stars
05/17/2020
Followed this recipe exactly and the cinnamon rolls turned out great Read More
(1)
Rating: 5 stars
06/06/2020
I followed the recipe exactly. These cinnamon buns are delicious and the dough was very easy to work with. Both rise times were longer for me but that may be because I am not at a high altitude. My rolls baked to an internal temperature of 205 degrees in 30 minutes. I had to cover them with foil in the last 10 minutes since they were doughy in the middle. I might adjust the baking temp to 350 next time. The filling was very sweet for me but I don't have a big sweet tooth. I will cut the brown sugar by half and I prefer to work with softened butter rather than melted but these are personal preferences. I don't usually frost my cinnamon buns but this frosting was very good, not overly sweet. All in all a very nice recipe that I will definitely make again. Read More
(1)
Rating: 5 stars
05/03/2020
Wonderful! Dough took longer to rise than stated both times, but the results are outstanding! I followed a previous suggestion and only cooked for 30 min. Also added a few chopped pecans to icing for personal preference. Read More
(1)
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Rating: 5 stars
01/03/2019
I loved the sourdough! Read More
Rating: 5 stars
10/15/2020
Oh my god ... I think I just had a FLAVORgasm! However, I suggest making these the day before you bake them. Let them sit in the fridge overnight to allow the sourdough flavor fully develop. Read More
Rating: 5 stars
03/26/2021
I made these in a vegan version and they came out great my first time, despite a conversion kerfuffle. I replaced the milk with oat milk, and the egg with Egg Replacer, which does not have as much liquid as an egg, so I needed to add a cup of oat milk instead of 3/4 of a cup (see how this came to be, below). [Some egg substitutes will have more liquid.] But this was a very forgiving recipe, because my dough was way too dry at first, so I just dripped in a quarter more cup of oat milk til it had the right consistency, no love lost. I replaced the butter with a variety of whatever vegan "butters" I had on hand, and the cream cheese with vegan "cream cheese". Direct substitutions with plant based substitutes. I hope that helps! Read More