Best Sourdough Cinnamon Rolls with Caramel Glaze

What makes these the best sourdough cinnamon rolls with caramel glaze is the brioche dough: it makes them exceptionally fluffy and tender. Topped with a glaze, these rolls are gooey and delicious in every way.

These sourdough cinnamon rolls are a true labor of love. Combining the natural fermentation process of sourdough to make them healthier, while keeping the traditional flavor of cinnamon rolls is just a win-win. I use a brioche dough to make these, meaning they are enriched with butter and eggs making them extra soft and tender. We love our cinnamon rolls with a caramel sauce or caramel glaze on top instead of a cream cheese frosting, it just makes them so irresistibly gooey and chewy.  

Why You Will Love This Sourdough Cinnamon Roll Recipe:

• Rich and Tangy Flavor: The sourdough starter adds a subtle tangy note that balances the sweetness perfectly.
• Decadent Caramel Glaze: The gooey, buttery caramel glaze takes these rolls to a whole new level of indulgence.
• Ultra-Fluffy Texture: The brioche dough creates rolls that are incredibly soft, tender, and melt-in-your-mouth delicious.
• Complex Layers: The warm cinnamon filling combined with the tangy dough and rich glaze offers a depth of flavor in every bite.
• Homemade Artistry: These sourdough cinnamon rolls with caramel glaze are a labor of love, rewarding you with a bakery-quality treat that feels extra special.
• Perfect for Any Occasion: Whether it’s a cozy breakfast, a holiday celebration, or a dessert splurge, these sourdough cinnamon rolls with caramel glaze fit the bill.
• Customizable: Add nuts or spices to the rolls to add some layers. 

Sourdough Cinnamon Roll Dough Ingredients:

• 4 1/4 cups all purpose flour
• 1/2 cup butter, soft
• 3/4 cup milk, room temperature
• 1 cup active sourdough starter
• 3 eggs
• 1/2 tbsp salt
• 2 tbsp sugar

Cinnamon Sugar Filling spread:

• 6 tbsp softened butter
• 1 tbsp cinnamon
• 3/4 cup brown sugar

Caramel Glaze Ingredients:

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup heavy cream
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 1/2 cup powdered sugar

Instructions:

1. Mix the sourdough starter, milk, eggs, sugar, salt and flour in a large mixing bowl or in the bowl of a stand mixer. Knead with dough hook attachment on medium speed until smooth.
2. Gradually add softened butter and continue kneading until fully incorporated. If the dough seems to stick to the sides of the bowl, mix in another 1/4 cup of flour and keep mixing until smooth. 
3. Cover and let the dough rise at room temperature for 6-8 hours, or until it doubles in size. Rise time will vary depending on strength of starter and room temperature.
4. Mix filling spread ingredients in a small bowl.  
5. Roll out the dough into a rectangle with a rolling pin on a lightly floured work surface.
6. Spread softened butter spread over the top of the dough.
7. Roll the dough tightly into a log and cut into even slices with either unflavored dental floss, or a sharp knife using light hand and knife pressure.
8. Arrange the rolls in a greased baking dish like a 9×13 cake pan, leaving space for them to expand. Cover and place in a warm place for their second rise, which should take 3-5 hours. You can also put them in the fridge overnight at this point and bake the next morning. 
9. Preheat the oven to 375°F (190°C).
10. Bake the rolls for 20-25 minutes.
11. Remove from oven and let cool slightly before adding caramel glaze (instructions for caramel are below).
12. Top with caramel glaze and serve warm. After 24 hours, rewarm rolls in microwave to soften. 

Caramel Glaze Instructions:

1. In a small saucepan over low-medium heat, melt a stick of butter together with a cup of brown sugar. 
2. When the sugar has dissolved, mix in 1/4 cup of heavy cream. 
3. Let simmer for a few minutes then remove from heat, and add vanilla and salt. 
4. Let it cool down for 10 minutes and then whisk in 1/2 cup powdered sugar. This turns it into a caramel-glaze. 
5. When the cinnamon rolls have cooled for about 15 minutes, drizzle the caramel glaze over them. 

Other topping ideas:

Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for desired consistency)

Instructions:

1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the vanilla extract for flavor.
4. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
5. Spread the frosting generously over warm cinnamon rolls and enjoy!

Maple Pecan Glaze:

• 1/4 cup unsalted butter
• 1/2 cup pure maple syrup
• 1/4 cup heavy cream
• 1/2 cup chopped pecans
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, melt the butter over medium heat.
2. Stir in the maple syrup and heavy cream, bringing the mixture to a gentle simmer.
3. Add the chopped pecans, vanilla extract, and a pinch of salt. Stir well.
4. Let the glaze simmer for 2-3 minutes, allowing it to thicken slightly.
5. Remove from heat and let it cool for a minute before drizzling over warm cinnamon rolls.

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk 
• 1 teaspoon vanilla extract
• A pinch of salt 

Instructions:

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
3. For a thicker glaze, add more powdered sugar.
4. Drizzle the glaze over warm cinnamon rolls and let it seep into the layers for extra sweetness.

Chocolate Sauce:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips (or chopped chocolate)
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• A pinch of salt (optional)

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).
2. Remove the saucepan from heat and add the chocolate chips and butter.
3. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
4. Stir in the vanilla extract and a pinch of salt, if desired.
5. Allow the sauce to cool slightly before drizzling over warm cinnamon rolls.

Toasted Nuts: 

Sprinkle almonds, pecans, or walnuts for added texture.

Chai Spice Icing:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• A pinch of nutmeg and cloves (optional, for extra depth)

 Instructions:

1. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. Add the cinnamon, cardamom, ginger, nutmeg, and cloves. Mix well to combine.
3. Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
4. Drizzle the icing generously over warm cinnamon rolls.

Maple Bacon Crumbles:

• 5-6 slices of thick-cut bacon
• 2-3 tablespoons pure maple syrup
• 1-2 tablespoons brown sugar (optional, for extra sweetness)

Instructions:

1. Fry or bake the bacon until crispy. Let it cool slightly, then crumble it into small pieces.
2.  In a skillet over medium heat, combine the maple syrup and brown sugar (if using). Add the crumbled bacon and stir until coated and caramelized. Be careful not to burn the syrup.
3. Spread the maple bacon crumbles on parchment paper to cool. Once hardened, sprinkle them generously over your cinnamon rolls.

FAQ’s:

What makes sourdough brioche cinnamon rolls different from regular traditional cinnamon rolls?

Sourdough brioche rolls are made with a sourdough starter, which adds a subtle tangy flavor and enhances the texture. The brioche dough, enriched with eggs and butter, makes them extra soft and rich.

Do I need an active starter or can I use sourdough starter discard?

 Yes, an active and bubbly sourdough starter is essential for proper fermentation and rising.

How long does the dough need to ferment?

The dough typically ferments for 6-8 hours at room temperature but you can rest it overnight in the refrigerator for better flavor and texture and more fermentation.

Can I make them without a stand mixer?

While a stand mixer makes the process easier, you can knead the dough by hand. It requires patience, as brioche dough is sticky and needs thorough kneading.

What’s the best way to store sourdough caramel rolls?

Store baked rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. Reheat before serving for the best texture.

Can I freeze them?

 Yes! You can freeze unbaked rolls after shaping or freeze baked rolls. Thaw and bake or reheat as needed.

What glaze works best?

Caramel glaze is a classic choice, but you can also use cream cheese frosting or a simple powdered sugar icing.

Are they healthier than regular cinnamon rolls?

The fermentation process in sourdough can make the rolls easier to digest, but they’re still an indulgent treat.

Other Sourdough Recipes You Will Love:

Sourdough Pumpkin Cinnamon Rolls with Caramel Glaze

Sourdough Lemon Blueberry Scones with Lemon Glaze

How to make Homemade Sourdough Donuts with Glaze

Best Pull Apart Sourdough Monkey Bread Recipe

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