Butter Sourdough Cinnamon Rolls (Next-Level Flavor!)

A Bakery-Worthy Treat Right From Your Kitchen

If you thought cinnamon rolls couldn’t get any better, let us introduce you to your new obsession: Brown Butter Sourdough Cinnamon Rolls. This recipe brings together the tangy complexity of sourdough with the nutty richness of browned butter, creating a deeply flavorful, indulgent treat that’s miles ahead of anything you’ve had from a can or a bakery.

Soft, sticky, and full of character, these cinnamon rolls are the perfect centerpiece for a slow weekend breakfast, cozy holiday brunch, or an impressive make-ahead dessert.

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🌟 Why These Cinnamon Rolls Are Next-Level

• Brown butter magic – Adds depth and a nutty aroma to both the filling and the glaze.

• Sourdough base – Offers a naturally leavened, tender dough with subtle tang.

• Overnight option – Plan ahead and bake fresh in the morning.

• Glossy brown butter glaze – Not your average icing—this one has soul.

• Gourmet flavor, homemade love – They taste like you bought them at a bakery… but better.

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🛒 Ingredients

Dough

• 1 cup (227g) active sourdough starter (100% hydration)

• ¾ cup (180ml) whole milk, lukewarm

• 1 egg

• ¼ cup (50g) granulated sugar

• 4 tbsp (57g) browned butter, cooled slightly

• 3 ½ cups (420g) all-purpose flour

• 1 tsp salt

Filling

• ⅓ cup (75g) browned butter, cooled but spreadable

• ½ cup (100g) light brown sugar

• 1 tbsp ground cinnamon

• ¼ tsp nutmeg (optional for warmth)

Brown Butter Glaze

• 3 tbsp browned butter, warm

• ¾ cup (90g) powdered sugar

• 2–3 tbsp milk

• 1 tsp vanilla extract

• Pinch of salt

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🕒 Suggested Timeline (Overnight Method)

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👩‍🍳 How to Make Brown Butter Sourdough Cinnamon Rolls

Step 1 – Brown the Butter

In a saucepan over medium heat, melt all the butter for the recipe (about 10–11 tbsp total). Stir constantly as it foams, then turns golden brown and smells nutty. Pour it into a heatproof bowl and set aside to cool, then separate amounts for dough, filling, and glaze.

💡 Tip: Brown butter can go from golden to burnt quickly. Watch closely once it starts foaming.

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Step 2 – Make the Dough

1. In a large bowl, combine the sourdough starter, lukewarm milk, egg, sugar, and 4 tbsp browned butter.

2. Mix in the flour and salt until a shaggy dough forms.

3. Knead on a lightly floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 6–7 minutes, until smooth and elastic.

4. Place the dough in a greased bowl, cover, and let rise at room temperature overnight (8–10 hours) until doubled in size.

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Step 3 – Shape and Fill the Rolls

1. In the morning, roll the dough into a 12×16-inch rectangle.

2. Spread the softened brown butter evenly over the surface.

3. Mix the brown sugar, cinnamon, and nutmeg (if using), then sprinkle generously over the buttered dough.

4. Roll up tightly from the long edge and slice into 9 even rolls.

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Step 4 – Final Proof

Place the rolls in a greased or parchment-lined 9×9-inch baking dish. Cover and let them rest in a warm place for 1.5–2 hours, until puffy and nearly doubled.

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Step 5 – Bake

Preheat your oven to 375°F (190°C). Bake the rolls for 25–28 minutes, or until golden brown and cooked through.

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Step 6 – Glaze While Warm

While rolls bake, whisk together the brown butter glaze ingredients until smooth. Adjust milk for desired consistency.

Drizzle generously over warm rolls and serve immediately for ultimate gooeyness.

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🌿 Optional Add-Ins for Extra Flavor

• Chopped toasted pecans or walnuts in the filling

• Cardamom or orange zest for a holiday twist

• Espresso powder in the glaze for mocha vibes

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🍽 Storage + Reheating

• Room Temp: Store leftovers in an airtight container for up to 2 days.

• Fridge: Keeps well for up to 5 days. Reheat before serving.

• Freeze (Unbaked): Freeze rolls after shaping. Thaw overnight in the fridge and bake as directed.

❓ FAQs – Brown Butter Sourdough Cinnamon Rolls

What does brown butter do in this recipe?

Brown butter adds a rich, nutty depth of flavor that enhances both the dough and the glaze. It transforms the classic cinnamon roll into something truly gourmet.

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Can I use sourdough discard instead of active starter?

For best texture and rise, use active starter. Discard doesn’t have the leavening power needed unless you supplement with yeast or baking powder (which this recipe doesn’t).

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Do I have to let the dough rise overnight?

The overnight rise is recommended for flavor and texture, but if your starter is very active, you can shorten the bulk rise to 6–8 hours in a warm spot and bake the same day.

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Can I make this recipe dairy-free?

You can try substituting plant-based butter, but you’ll lose the nutty flavor of true browned dairy butter. The rolls will still be good, but not quite the same.

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Why are my rolls dense?

Underproofed dough is often the culprit. Ensure the rolls puff up significantly before baking. A warm environment helps speed up the second rise.

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🧁 Final Thoughts

These Brown Butter Sourdough Cinnamon Rolls are everything a cinnamon roll should be—soft, sticky, indulgent, and sophisticated. The slow-fermented sourdough dough adds complexity, while the brown butter deepens the flavor profile to something truly unforgettable.

Whether you’re hosting brunch or treating yourself on a quiet weekend, this recipe turns a comforting classic into a culinary experience. One bite, and you’ll never go back to ordinary cinnamon rolls again.