These Sourdough Cinnamon Swirls are everything you love about classic cinnamon rolls but with a tangy twist. The sourdough starter makes the dough extra fluffy and flavorful, while the rich cinnamon-sugar filling melts into every swirl. Finished with a silky glaze, these rolls are perfect for breakfast, brunch, or dessert. They’re cozy, comforting, and absolutely irresistible fresh from the oven.

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Why You’ll Love This Recipe

Tangy sourdough adds depth of flavor to a sweet classic.
Perfectly soft and fluffy with gooey cinnamon layers.
Great way to use active sourdough starter.
Can be made same day or with an overnight rise.
Perfect for holidays, brunch, or weekend baking projects.

Tools and Preparation

Large Mixing Bowl: To whisk the dough ingredients.
Measuring Cups and Spoons: For accuracy.
Stand Mixer with Dough Hook (optional): To knead more easily.
Rolling Pin: To roll the dough into a thin rectangle.
Sharp Knife or Dental Floss: For slicing clean cinnamon rolls.
Baking Dish (9×13-inch): To bake the rolls evenly.
Whisk: For mixing the glaze until smooth.

These tools help create bakery-quality rolls at home.

Ingredients

For the Dough:

1 cup active sourdough starter
1 cup warm milk
½ cup sugar
½ cup unsalted butter, melted
2 large eggs
1 tsp salt
4–5 cups all-purpose flour

For the Filling:

½ cup unsalted butter, softened
1 cup brown sugar
2 tbsp ground cinnamon

For the Glaze:

1 ½ cups powdered sugar
2–3 tbsp milk (or cream)
1 tsp vanilla extract

How to Make Sourdough Cinnamon Swirls

In a large bowl, whisk sourdough starter, warm milk, sugar, melted butter, eggs, and salt until smooth.
Gradually add flour, one cup at a time, until a soft dough forms. Knead for 8–10 minutes, by hand or with a mixer, until smooth and elastic.
Place dough in a greased bowl. Cover and let rise for 3–4 hours at room temperature, or refrigerate overnight for a slower rise. Dough should double in size.
Roll dough into a large rectangle about ¼-inch thick. Spread softened butter evenly over the surface. Sprinkle with brown sugar and cinnamon.
Starting at one long edge, roll dough tightly into a log. Cut into 12–14 rolls using a sharp knife or dental floss.
Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 1–2 hours until puffy.
Bake at 375°F (190°C) for 20–25 minutes, until golden brown and fragrant.
While rolls bake, whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle glaze over warm rolls before serving.

How to Serve Sourdough Cinnamon Swirls

Serve warm with coffee or tea for a cozy breakfast.
Pair with fresh fruit for a lighter brunch.
Top with cream cheese frosting instead of glaze for richness.
Sprinkle with chopped nuts before baking for crunch.
Serve as a sweet ending to a holiday meal.

Tips for Success

Use an active, bubbly sourdough starter for the best rise.
For easy slicing, use unflavored dental floss to cut the rolls cleanly.
Don’t rush the rising times — sourdough works slower than yeast.
Bake until golden but not too dark to keep the rolls soft.
Glaze while still warm so it melts slightly into the swirls.

Best Side Dishes

Fresh fruit salad or berries.
A savory egg casserole for balance.
Hot chocolate, coffee, or spiced chai.
Yogurt parfaits for a lighter breakfast spread.

Common Mistakes to Avoid

Underproofing the dough: Rolls won’t be fluffy if they don’t rise enough.
Adding too much flour: Dough should be slightly tacky, not stiff.
Rolling too loosely: This causes uneven swirls. Roll tightly for neat spirals.
Skipping overnight rise: Cold fermentation develops better flavor.
Glazing too early: Wait until rolls are baked and slightly cooled.

Storage & Reheating Instructions

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days, reheating before serving.
Freezer: Freeze baked rolls (without glaze) for up to 2 months. Thaw overnight, then glaze before serving.
Reheating: Warm in the oven at 300°F for 8–10 minutes or microwave for 20–30 seconds.

Frequently Asked Questions

Can I make the dough ahead?
Yes. Refrigerate overnight after the first rise for more flavor.

Can I use whole wheat flour?
Yes. Substitute up to half the flour with whole wheat for a heartier texture.

What if my starter isn’t very active?
Feed it a few hours before baking and let it bubble up before using.

Can I add extras to the filling?
Absolutely. Try raisins, cranberries, or chopped pecans.

Can I freeze unbaked rolls?
Yes. Freeze after shaping. Thaw overnight in the fridge, let rise, then bake as directed.

Final Thoughts

Sourdough Cinnamon Swirls combine the best of two worlds — the tangy depth of sourdough bread and the sweet, cozy flavors of classic cinnamon rolls. They’re fluffy, rich, and topped with a dreamy glaze that melts into every bite. Whether you make them for brunch, dessert, or a special occasion, these rolls will fill your kitchen with warmth and your table with smiles.

Sourdough Cinnamon Swirls (Soft & Tangy Rolls)