Uploaded June 2025 | Updated September 2026, 7 hours ago

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These sourdough cinnamon rolls are rich, gooey, and full of sweet cinnamon flavor—with no commercial yeast! Naturally leavened and slow-risen, they’re perfect for a cozy weekend bake.

In this video, I’ll show you every step, from feeding the starter to making the soft dough, rolling with cinnamon filling, and finishing with creamy homemade frosting. They’re soft, slightly tangy, and melt-in-your-mouth good.

📌 Ingredients used in this recipe:

Starter Feeding:
– 20g sourdough starter
– 48g strong all-purpose flour
– 2g whole wheat flour
– 50g water

Dough:
– 100g active sourdough starter
– 175g warm milk
– ¼ cup sugar
– 1 egg, room temperature
– 1 tsp vanilla extract
– 370g bread flour
– 1 tsp kosher salt
– 57g (4 tbsp) softened butter

Filling:
– 57g (4 tbsp) softened butter
– 120g (⅔ cup) dark brown sugar
– 4 tsp cinnamon

Frosting:
– 4 oz (½ block or 113g) cream cheese
– 2 tbsp butter
– 1 tsp lemon juice
– ½ tsp vanilla extract
– ¾ cup powdered sugar

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0:00 - Intro
0:31 - Feeding Starter
0:57 - Making the Dough
1:41 - Kneading the Dough
2:35 - Dough Rest
3:07 - Making the Filling
3:20 - Rolling Out
3:50 - Adding the Filling
4:19 - Shaping Log & Cutting
4:59 - Final Rise
5:16 - Baking
5:53 - Making Frosting
6:25 - Frosting the Rolls


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