Brown Butter Sourdough Cinnamon Rolls

Our Favorite Cozy-Weekend Recipe (On Repeat Since 2023)

There are recipes you try once… and then there are recipes that quietly become part of your family rhythm.

This brown butter sourdough cinnamon roll recipe falls squarely into the second category.

I found this recipe in 2023 on the Made in Motherhood blog, a year or two after creating my very first sourdough starter. Back then, I was still learning how to read dough, how temperature affects fermentation, and how patience (lots of it) is often the most critical ingredient.

Since that first bake, these cinnamon rolls have become our cinnamon rolls. The ones we make on slow weekends. The ones requested for birthdays, holidays, and “just because” mornings. The ones that make the whole house smell like butter, caramel, and comfort before the coffee is even done brewing.

If you’re looking for a cinnamon roll that’s:

• deeply flavorful without being overly sweet
• soft and pillowy with just a hint of sourdough tang
• rich, thanks to brown butter in both the filling and the frosting

…this is the recipe you’ll come back to again and again.

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Why Sourdough Cinnamon Rolls Are Worth the Time

Let’s address the elephant in the room: sourdough cinnamon rolls are not a quick bake.

They require planning, a slow rise and they ask you to trust the process.

But what you get in return is magic.

Sourdough brings depth to what is otherwise a very sweet pastry. Instead of sugar hitting you all at once, you get balance. The dough develops structure, tenderness, and a subtle tang that plays beautifully with the caramelized brown butter and cinnamon.

And from a digestion standpoint? Many people find long-fermented sourdough baked goods easier on their systems — another reason this recipe has stayed in our rotation.

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The Star Ingredient: Brown Butter (Twice!)

If you’ve never browned butter before, prepare to become a little obsessed.

Brown butter transforms regular butter into something nutty, warm, and almost caramel-like. In this recipe, it shows up twice:

1. In the cinnamon sugar filling
2. In the frosting

That extra step elevates these rolls from good to are you kidding me? good.

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A Note on Credit & Adaptation

This recipe was originally found on the Made in Motherhood blog and has been a staple in my kitchen since discovering it. Over time, I’ve made small rhythm-of-life adjustments, mostly in timing and feel, but the heart of the recipe remains true to the original.

I always believe in giving credit where it’s due, especially when a recipe becomes part of your story.

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Ingredients

The Dough

• 200 g whole milk
• 120 g active, bubbly sourdough starter
• 70 g granulated sugar
• 1 large egg, room temperature
• 430 g bread flour
• 5 g salt
• 6 tablespoons unsalted butter, room temperature (85 g)

The Filling

• 8 tablespoons unsalted butter (113 g)
• ¾ cup brown sugar (160 g)
• 2 teaspoons ground cinnamon (6 g)
• ⅛ teaspoon salt (1 g)
• 1 tablespoon all-purpose flour (9 g)

The Frosting

• 4 tablespoons unsalted butter (57 g)
• 3 oz cream cheese, softened (85 g)
• 2 cups powdered sugar (250 g)
• 2 teaspoons vanilla extract (8 g)
• 1 tablespoon milk (14 g)

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Plan Ahead: Sourdough Timing Matters

Before you start, take a moment to plan.

Sourdough baked goods rely on long fermentation, and this dough needs time to rise properly. I usually start the dough in the afternoon or early evening and let it bulk ferment overnight.

Think of this as slow food — the kind that fits beautifully into a cozy weekend rhythm.

Related Read: MY TOP 10 EASY SOURDOUGH RECIPES FOR BEGINNERS

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Step-by-Step Instructions

1. Mix the Dough

In a large bowl, whisk together the active sourdough starter and milk until fully dissolved. Add the sugar and room-temperature egg, whisking until smooth.

Sift in the flour and salt, stirring until a shaggy dough forms. Add the room-temperature butter and mix until fully incorporated.

Tip: Your butter should be soft enough that you can easily press your finger through it. Cold butter will fight you here.

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2. Strengthen the Dough

Cover the bowl with a damp cloth and let the dough rest for 20 minutes. This allows the flour to hydrate fully.

After resting, knead the dough:

• Stand mixer: Medium speed with a dough hook for about 12 minutes.
• By hand: Knead for roughly the same amount of time

The dough should become smooth and pull away from the sides of the bowl.

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3. Bulk Fermentation (Overnight Rise)

Cover the bowl and let the dough ferment at about 71°F (21°C) for 8–10 hours, or overnight, until doubled in size.

Temperature matters here — cooler homes may need more time, while warmer homes may need slightly less.

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4. Make the Brown Butter Filling

In a small saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until it turns golden brown and smells nutty — about 5 minutes.

Remove from the heat, then combine the brown butter with brown sugar, cinnamon, salt, and flour in a small bowl. Set aside.

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5. Roll & Fill

Lightly flour your work surface. Gently shape the dough into a square, then roll it into a 16″ x 16″ rectangle.

Spread the brown butter filling evenly over the dough, leaving a one-inch margin along one edge to help seal the roll.

Roll the dough tightly into a log, starting from the opposite edge. Lightly wet the margin before sealing and let it rest seam-side down.

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6. Cut the Rolls

Using a sharp, non-serrated knife, cut the log into 12 equal rolls. Wetting your knife every few cuts helps prevent dragging and tearing.

Arrange the rolls in a greased 9″ x 13″ pan, evenly spaced.

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7. Second Rise

Cover the pan and let the rolls rise at about 71°F (21°C) for 1–2 hours, until visibly puffy and touching.

If your kitchen is cool, this step may take longer — patience pays off here.

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8. Bake

Preheat your oven to 350°F (177°C).

Bake the rolls on the center rack for 25–30 minutes, until lightly golden and cooked through.

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9. Brown Butter Frosting

While the rolls bake, brown the butter for the frosting using the same method as before.

In a bowl, combine the hot brown butter with cold cream cheese, mashing with a fork until mostly smooth. Add powdered sugar, vanilla, and milk, mixing until creamy and velvety.

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10. Frost & Serve

Let the rolls cool for about 15 minutes, then generously spread the frosting over the warm rolls.

Serve immediately — preferably with coffee, pajamas, and no plans.

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Why This Recipe Never Gets Old

Every time I make these, I’m reminded why I fell in love with sourdough baking in the first place.

It’s not about perfection. Instead, it’s about slowing down and creating something with your hands that brings people together.

If you’re new to sourdough or looking for a special bake that feels both indulgent and intentional, these brown butter sourdough cinnamon rolls are the perfect place to start.

And fair warning: once you make them, they tend to become the cinnamon roll everyone asks for.

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