Sourdough Cinnamon Rolls with Vanilla Glaze Recipe

If you’ve ever dreamed of waking up to warm, gooey, and utterly irresistible cinnamon rolls, then this Sourdough Cinnamon Rolls with Vanilla Glaze Recipe is exactly what you need. Blending the tangy depth of a fed sourdough starter with rich cinnamon and buttery sweetness, these rolls aren’t just cinnamon rolls—they’re a celebration! The tender dough, spiced filling, and that dreamy vanilla glaze on top come together for a perfect breakfast treat or anytime indulgence that feels special yet surprisingly approachable.

Ingredients You’ll Need

Getting started on these sourdough cinnamon rolls means gathering a handful of simple but essential ingredients that work in harmony. Every component plays a role in developing flavor, texture, and that beautiful golden color you’ll see on these rolls once baked.

• Whole milk (240 g or 1 cup): Adds creaminess and helps activate the roux for a tender crumb.
• Bread flour (¾ cup + 475 g): Provides the strong gluten structure necessary for a chewy, soft dough.
• Water (2 tablespoons): Just enough warmth to wake up the yeast for a lively rise.
• Active dry yeast (1 teaspoon): The spark that initiates fermentation and dough rise alongside your sourdough starter.
• Brown sugar (100 g for dough + 200 g for filling): Adds sweetness and moisture; dark or light both work beautifully in the filling.
• Eggs (2 large): Enrich the dough and help with structure and richness.
• Fed sourdough starter (100 g): Brings that classic tang and complexity unique to sourdough baking.
• Fine sea salt (¾ + pinch): Balances sweetness and enhances flavors overall.
• Pure vanilla extract (1-2 teaspoons in dough and glaze): Infuses a warm, aromatic note that’s indispensable here.
• Butter (57 g very soft + 113 g softened): Vital for the rich dough and decadent filling texture.
• Cinnamon (1 tablespoon): The star spice of the filling that makes these rolls aromatic and flavorful.
• Tapioca flour or cornstarch (1 tablespoon): Helps thicken the filling for that perfect gooey consistency.
• Heavy cream (120 g): For bathing the rolls before baking, adds moistness and tenderness.
• Powdered sugar (190 g): Base for the luscious vanilla glaze that delights with every bite.

How to Make Sourdough Cinnamon Rolls with Vanilla Glaze Recipe

Step 1: Feed Your Starter and Make the Roux

You’ll want to start at least 12 hours before making the dough by feeding your sourdough starter to ensure it’s lively and active. Then, make the roux by whisking together your milk and flour over medium-low heat until it thickens into a loose paste. This roux is a magical addition that keeps your rolls tender while adding subtle richness and softness to the crumb.

Step 2: Prepare the Dough

Activate your yeast by stirring it into warm water and letting it foam for a few minutes. Then, add the bread flour, eggs, salt, vanilla, fed starter, sugar, and cooled roux to your mixer. Start kneading on low speed and add the very soft butter as the dough comes together. Knead for 7-10 minutes until the dough wraps around the hook in a smooth ball. This process builds the structure needed to hold all the sweet filling later.

Step 3: First Rise and Prep Filling

Place the dough in an oiled bowl, coat it lightly with oil, cover, and let it rise at room temperature for 4-6 hours. This longer natural fermentation builds flavor and develops that subtle sourdough tang you’re aiming for. Meanwhile, mix together the softened butter, brown sugar, cinnamon, salt, and tapioca starch until it forms a thick paste for your mouthwatering filling.

Step 4: Shape the Rolls

Deflate your risen dough gently onto a floured surface and roll it out into a 16-by-10-inch rectangle. Spread the cinnamon filling evenly on top, then roll the dough tightly into a log. Slice it into 2-inch thick rolls using a bread knife or a piece of unwaxed dental floss for clean cuts. Place the rolls in a greased 13-by-9-inch pan and let them rise again until soft bubbles appear, which usually takes 1-2 hours.

Step 5: Bake with Cream Bath

Preheat your oven to 350°F (175°C) and mix heavy cream with vanilla extract. Pour this creamy mixture between the rolls just before baking. This step adds moisture and helps caramelize the bottoms for that exquisite texture contrast everyone loves. Bake for around 30 minutes until the tops are golden and irresistibly inviting.

Step 6: Make and Apply the Vanilla Glaze

Whisk together powdered sugar, salt, vanilla, and milk or cream to create your luscious vanilla glaze. Adjust the consistency based on your preference—thicker if you want it to sit on top or thinner if you prefer it to soak into the rolls. Spread it over warm rolls so it melts deliciously into every crevice or wait until cool for a glossy finish. This finishing touch brings everything together and makes this Sourdough Cinnamon Rolls with Vanilla Glaze Recipe a real showstopper.

How to Serve Sourdough Cinnamon Rolls with Vanilla Glaze Recipe

Garnishes

Sprinkle chopped toasted pecans or walnuts on top for a little crunch and nutty flavor that complements the cinnamon perfectly. A dash of flaky sea salt over the glaze can also enhance sweetness and make every bite pop with contrast.

Side Dishes

Pair your cinnamon rolls with fresh fruit like berries or orange slices for a bright balance, or serve alongside a rich cup of coffee or chai tea to elevate your morning ritual. For a heartier brunch, crispy bacon or sausage adds a savory counterpoint that rounds out the meal beautifully.

Creative Ways to Present

Arrange rolls on a large wooden board or rustic platter to invite sharing and friendly conversation. For parties, drizzle extra glaze in artistic swirls or add a dusting of cinnamon sugar to the plate for an elegant touch. You could even serve each roll inside a cupcake liner for easy handling and a cute presentation.

Make Ahead and Storage

Storing Leftovers

Keep leftover rolls covered at room temperature for up to 2 days. The dough stays soft, and the filling remains moist, making for perfect next-day indulgence with just a little reheating.

Freezing

If you want to extend their life, slice and freeze the unbaked rolls in an airtight container or wrap. When you’re ready, thaw them at room temperature for the second rise and bake as instructed. This method keeps the texture fresh and flavors vibrant.

Reheating

Warm your cinnamon rolls in the microwave for about 30 seconds or until heated through. This quick approach brings back that just-baked softness and gently melts any glaze. Alternatively, a short stint in a warm oven revives crisp edges for an added delight.

FAQs

Can I use commercial yeast instead of sourdough starter?

Yes, you can substitute commercial yeast, but the flavor profile will be less complex and tangy. Sourdough provides unique depth that makes these cinnamon rolls stand out.

Why do I need to make a roux for the dough?

The roux adds moisture and tenderness that helps create fluffy, soft rolls with a delicate crumb. It’s a small step with a big payoff!

How long can I let the dough rise?

The first rise typically takes 4-6 hours at room temperature, but if your kitchen is cooler, it might take longer. Look for the dough to nearly double in size for ideal results.

What is the role of tapioca starch in the filling?

Tapioca starch thickens the filling so it doesn’t leak out as the rolls bake, keeping all that cinnamon sweetness neatly inside.

Can I make the vanilla glaze ahead of time?

Absolutely! The glaze can be prepared and stored in the fridge for a day and then whisked before use. This makes finishing the rolls quick and easy when you’re ready to serve.

Final Thoughts

You’re now armed with everything to make truly spectacular Sourdough Cinnamon Rolls with Vanilla Glaze Recipe that will impress friends and family alike. The journey from tangy sourdough to warm cinnamon spice topped with luscious vanilla glaze is a rewarding experience full of comforting aroma and unforgettable taste. Give it a try—you might just find your new go-to weekend treat! Happy baking!

Sourdough Cinnamon Rolls with Vanilla Glaze Recipe

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These Sourdough Cinnamon Rolls combine the tangy depth of natural sourdough starter with the classic sweet and spiced flavors of cinnamon and brown sugar. The dough is enriched with a creamy roux and two rises to develop flavor and texture, resulting in soft, fluffy rolls topped with a luscious vanilla glaze. Perfect for a special breakfast or brunch, these cinnamon rolls bring together traditional techniques and sourdough complexity in a delightful warm treat.

• Author: Paula
• Prep Time: 25 minutes (plus at least 12 hours for starter feeding and 4-6 hours for first rise)
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes active time (excluding starter feed and rising times)
• Yield: 8 servings
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Dough Ingredients

• 240 g (1 cup) whole milk
• ⅓ cup bread flour
• 30 g (2 tablespoons) water
• 1 teaspoon active dry yeast
• 475 g bread flour
• 100 g brown sugar
• 2 large eggs
• 100 g fed sourdough starter (active)
• ¾ teaspoon fine sea salt
• 1–2 teaspoons pure vanilla extract
• 57 g (¼ cup) butter, very soft (or halfway between melted and softened)

Roux

• 240 g (1 cup) whole milk
• ⅓ cup bread flour

Filling

• 113 g softened butter
• 200 g brown sugar (light or dark)
• 1 tablespoon cinnamon
• Pinch fine sea salt
• 1 tablespoon tapioca flour, tapioca starch, or cornstarch

Cream Bath

• 120 g heavy cream
• 1 teaspoon pure vanilla extract

Glaze

• 190 g powdered sugar
• 2 teaspoons pure vanilla extract
• 2–4 tablespoons milk or cream
• Pinch fine sea salt

Instructions

1. Feed the starter: At least 12 hours before making the dough, feed your sourdough starter to ensure it is active and bubbly when you begin.
2. Make the roux: In a small pot, whisk together the milk and ⅓ cup bread flour. Cook over medium-low heat, stirring frequently until it thickens into a loose paste. Remove from heat and let cool completely.
3. Activate yeast: In the stand mixer bowl, stir together warm water and active dry yeast. Let sit for about 5 minutes until foamy, indicating yeast is activated.
4. Mix the dough: Add the bread flour, eggs, salt, vanilla extract, active sourdough starter, brown sugar, and cooled roux over the yeast mixture. Attach the dough hook and knead on low speed until dough begins to come together.
5. Add butter: Incorporate the soft butter into the dough and continue kneading for 7-10 minutes until a smooth, elastic dough forms around the dough hook.
6. First rise: Place the dough in a large oiled bowl, turn to coat with oil, cover with plastic wrap and allow it to rise at room temperature for 4-6 hours until nearly doubled in size.
7. Prepare filling: Mix softened butter, brown sugar, cinnamon, salt, and tapioca starch until thick and spreadable.
8. Shape the rolls: Deflate the dough and roll it out on a floured surface into a 16×10 inch rectangle. Spread the filling evenly, then roll tightly into a log. Slice into 2-inch thick rolls using a bread knife or unwaxed dental floss.
9. Second rise: Arrange rolls in a greased 13×9 inch pan with spaces between. Let rise at room temperature for 1-2 hours until slightly bubbly and dough springs back slowly when pressed.
10. Preheat oven: Heat oven to 350°F (175°C).
11. Apply cream bath and bake: Stir together heavy cream and vanilla extract, then pour over risen rolls. Bake for about 30 minutes or until golden brown and cooked through.
12. Make glaze: Whisk powdered sugar, salt, vanilla extract, and 2-4 tablespoons milk or cream until smooth. Adjust consistency by adding more powdered sugar or milk as needed.
13. Glaze the rolls: Spread glaze over warm rolls so it melts into them, or wait until cooled to have a thicker glaze layer on top.
14. Storage and serving: Store at room temperature. Warm leftovers in the microwave for 30 seconds before serving to refresh softness.

Notes

• Feeding the sourdough starter at least 12 hours prior ensures a good rise and flavor development.
• The roux adds moisture and tenderness to the dough, creating a soft crumb.
• The first rise is long due to natural yeast activity; be patient for best flavor and texture.
• Use unwaxed dental floss or a sharp bread knife for clean slices when shaping rolls.
• Adjust glaze thickness depending on your preference for a soft or firmer topping.
• Store rolls at room temperature and consume within 2 days for best freshness.