Cinnamon Roll Recipe Sourdough With Brown Butter Pecan Swirl And Glaze

I’ve always loved the deep, tangy flavor that sourdough brings to baked goods, especially when paired with a rich filling. The combination of a tangy sourdough base with a gooey brown butter pecan swirl creates an irresistible aroma and texture. This elevated cinnamon roll recipe sourdough takes time, but the resulting tender, complex flavor is truly worth the effort for a family-friendly breakfast. The long fermentation process in this sourdough cinnamon roll recipe also offers potential digestive benefits compared to quick-yeast versions. We’ll cover how to make a large batch of these decadent sourdough cinnamon rolls from start to finish.

Ingredients

150g (0.6 cups) Active Sourdough Starter (100% hydration)
Ensure your starter is active and bubbly, meaning it has recently peaked in activity after feeding.
Using an active starter ensures proper leavening and the characteristic tangy flavor.
240ml (1 cup) Whole Milk, warmed to 38-43°C (100-110°F)
The warm milk activates the yeast and bacteria in the sourdough starter.
Avoid overheating; milk that is too hot will kill the starter.
500g (4 cups) Bread Flour
Bread flour provides high protein content, which creates a strong, elastic dough.
This strength is crucial for holding its shape during the long fermentation and proofing process.
75g (1/3 cup) Granulated Sugar
Provides food for the sourdough starter and adds sweetness to the dough itself.
This helps balance the sourness from the fermentation process.
7g (1 teaspoon) Fine Sea Salt
Salt controls the fermentation rate and enhances the overall flavor of the final product.
Do not omit; salt is essential for proper dough structure.
75g (5 tablespoons) Unsalted Butter, softened, for dough
Adds richness and tenderness to the dough’s texture.
Ensure butter is truly soft and at room temperature for smooth incorporation.
1 Large Egg, room temperature
Adds richness and helps bind the dough, contributing to a soft, fluffy texture.
Using a room temperature egg prevents chilling the dough during mixing.
85g (6 tablespoons) Unsalted Butter, browned and cooled, for filling
Browning the butter adds a deep, nutty flavor to the filling.
Ensure the butter is fully cooled back to a solid state before mixing with the other filling ingredients.
150g (3/4 cup) Light Brown Sugar, packed, for filling
Provides moisture and rich molasses flavor to the filling mixture.
Pack tightly when measuring for accurate sweetness and moisture content.
10g (1 tablespoon) Ground Cinnamon, for filling
The primary spice for the classic cinnamon roll flavor.
Use freshly ground cinnamon for maximum aroma and flavor.
100g (1 cup) Finely Chopped Toasted Pecans, for filling
Adds texture and complements the brown butter flavor.
To toast, spread pecans on a baking sheet and bake at 180°C (350°F) for 5-7 minutes.
115g (4 oz) Cream Cheese, softened, for glaze
Provides the tangy, creamy base for the glaze.
Make sure it’s fully softened to avoid lumps in the final glaze.
55g (4 tablespoons) Unsalted Butter, browned and cooled, for glaze
The brown butter glaze provides a depth of flavor beyond a standard icing.
Cool completely before mixing with the cream cheese and sugar to prevent a runny glaze.
200g (1.5 cups) Powdered Sugar, sifted, for glaze
Provides sweetness and structure for the glaze.
Sifting ensures a smooth, lump-free final texture.
45ml (3 tablespoons) Whole Milk or Heavy Cream, for glaze
Adjusts the consistency of the glaze to achieve desired thickness.
Heavy cream will result in a richer, thicker glaze.
5ml (1 teaspoon) Alcohol-Free Vanilla Extract, for glaze
Enhances the sweetness and creaminess of the glaze.
Alcohol-free extract prevents separating or thinning the glaze.
Pinch of Fine Sea Salt, for glaze
Balances the sweetness of the powdered sugar and enhances other flavors.
A small amount makes a big difference in rounding out the glaze profile.
20g (1/4 cup) Finely Chopped Toasted Pecans, for garnish
Used for visual appeal and a final hint of texture on top of the rolls.

Instructions

To make the dough: In a large bowl, whisk together the active sourdough starter and warm milk until combined. Add the bread flour, granulated sugar, and salt, mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 8-10 minutes until smooth and elastic. The dough should feel supple and strong when ready.
Incorporate butter and egg: Incorporate the softened butter and egg into the dough, kneading until fully absorbed and the dough is supple. Place the dough in a lightly oiled bowl, cover, and bulk ferment at room temperature (20-24°C / 68-75°F) for 6-8 hours. Perform 3-4 sets of stretch and folds every 30-60 minutes during the first 2-3 hours to build strength in the dough.
Cold proof overnight: After bulk fermentation, cover the bowl tightly and refrigerate overnight (8-12 hours) for a cold proof. This slow, cold process develops the deep flavor characteristic of these sourdough cinnamon rolls and makes the dough much easier to handle.
Prepare the brown butter: In a small saucepan, melt the 85g portion of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter browns and nutty solids appear at the bottom, creating a distinct nutty aroma. Remove from heat and pour into a heatproof bowl to cool completely. Repeat this process for the 55g portion of butter needed for the glaze, cooling separately.
Assemble the rolls: The next day, remove the dough from the refrigerator and let it rest at room temperature for 30-60 minutes until soft. Lightly flour a clean surface and roll the dough into a 30x40cm (12×16 inch) rectangle. In a medium bowl, combine the cooled brown butter, light brown sugar, cinnamon, and toasted pecans; spread evenly over the dough surface, leaving a small border on one long edge.
Roll and slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Use unflavored dental floss or a sharp knife to cut the log into 12 equal slices (approximately 3.5cm / 1.5 inches thick). Arrange the rolls in a lightly greased 9×13 inch baking dish, leaving a small space between each roll. A common issue I see when making this cinnamon roll recipe sourdough is filling spilling out during baking; ensure the log is rolled tightly and the seam is pinched shut before slicing.
Second proof and bake: Cover the baking dish and let the rolls proof at room temperature for 2-4 hours, or until visibly puffy and almost doubled in size. These sourdough cinnamon roll beauties are ready for the oven when puffy. Preheat your oven to 190°C (375°F) with a rack in the middle position. Bake for 25-30 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, loosely tent with aluminum foil.
Prepare the glaze and serve: While the rolls bake, prepare the brown butter cream cheese glaze. Whisk together the softened cream cheese, cooled brown butter (55g portion), sifted powdered sugar, milk, vanilla extract, and salt until smooth. Remove the baked sourdough cinnamon rolls from the oven and let them cool in the pan for 10-15 minutes. While still warm, generously drizzle the glaze over the rolls and garnish with remaining chopped pecans.

Pro Tips for Making the Best Sourdough Cinnamon Rolls

Making this easy cinnamon roll recipe sourdough takes a bit of time, but these tips will ensure you get the best texture and flavor from your efforts. Sourdough baking relies on a few key variables, and mastering them makes all the difference for a high-quality, family-friendly breakfast.

Starter Activity: Ensure your sourdough starter is active and recently fed before beginning the recipe. A sluggish starter won’t provide enough leavening power for the rolls to rise properly. Look for active bubbles and a visible rise after feeding.
Patience in Proofing: Sourdough requires more patience than traditional yeast rolls. The second proofing time (2–4 hours) can vary based on your kitchen temperature. Look for visible puffiness and increased volume rather than relying strictly on the clock. I’ve learned the hard way that a warm kitchen makes the proofing faster, so I often check on mine at the 90-minute mark to ensure I don’t over-proof.
Brown Butter Excellence: Don’t skip the step of browning the butter. This simple technique adds a huge layer of nutty complexity that elevates both the filling and the glaze. Let it cool fully before mixing into the filling; otherwise, it will melt the sugar and create a runny mess.
Handling Sticky Dough: Sourdough dough can be sticky. Use only a light dusting of flour when rolling out the dough; too much flour will make the final rolls dry. I’ve found that a light misting of water on my hands and rolling pin often helps more than excessive flour when working with this dough.

Make-Ahead Sourdough Cinnamon Rolls and Freezing Tips

These sourdough cinnamon rolls are excellent make-ahead options, perfect for preparing a healthy, hearty breakfast for the family without all the morning work. The long cold proof and freezer-friendly nature make this a great meal prep recipe.

Overnight Cold Proof: The recipe already incorporates a long cold proof in the refrigerator (step 3). This allows you to prepare the dough one day and bake the rolls the next, minimizing morning work and developing a deeper flavor.
Freezing Unbaked Rolls: For a quick morning solution, prepare the rolls through the second proofing (step 7), then cover tightly and freeze. When ready to bake, transfer them directly from the freezer to the oven and add 5–10 minutes to the total baking time.
Reheating Baked Rolls: Store leftover baked rolls in an airtight container for up to 3 days. Reheat gently in the microwave (30 seconds) or oven (150°C/300°F) for 10 minutes to restore moisture and flavor.

Frequently Asked Questions

What if my sourdough starter isn’t active enough?

If your starter hasn’t peaked recently, try feeding it and letting it sit for 4–6 hours until it’s bubbly and active. A sluggish starter will result in dense, heavy rolls when using this cinnamon roll recipe sourdough. You can also add 1 teaspoon of instant yeast to the dough for a boost, though this changes the flavor slightly.

Why did my rolls unroll during baking?

This usually happens if the dough wasn’t rolled tightly enough when forming the log. Ensure you roll tightly from one end to the other, securing the seam at the bottom. I find that if I chill the dough for 15 minutes right after filling it, the edges bake up much cleaner.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works but will result in a slightly less chewy texture and may require slightly less liquid. Bread flour gives the rolls more structure and a better rise with the long fermentation.

How do I know when the brown butter is ready?

The brown butter should smell nutty and have small, browned milk solids at the bottom of the pan. It will progress quickly from melted to browned; watch closely to avoid burning.

Can I make these rolls without the pecans?

Absolutely. If you prefer a nut-free version, simply omit the pecans from both the filling and the garnish. You can also try adding different fillings, such as toasted walnuts or chocolate chips.

How long can I store the final product?

Store fully glazed rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze unglazed baked rolls. Reheat as instructed above to keep these fresh, hearty sourdough cinnamon rolls.

Conclusion: The Best Use of Your Starter

This cinnamon roll recipe sourdough transforms a simple breakfast pastry into a centerpiece for your next family brunch. The deep, complex flavor from the sourdough, combined with the rich brown butter pecan swirl, creates an unforgettable experience. The process is a therapeutic way to utilize your sourdough starter and create lasting memories. Save this easy and impressive recipe on Pinterest for your next weekend brunch.