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Jumbo Sourdough Cinnabons (same-day bake option)

Joselyn Buehler
If there were ever a cinnamon roll to stop time, this would be the one. These jumbo sourdough cinnabons are the ultimate labor of love—crafted with a silky tangzhong paste for unmatched softness, naturally leavened with a sweet sourdough levain, and filled with layers of buttery cinnamon sugar. The secret weapon? A luxurious cream bath right before baking that melts into the rolls, making every bite gooey, rich, and completely irresistible. Whether you’re baking for a cozy brunch or just need a little extra magic in your week, these rolls deliver comfort in its dreamiest form.
4.95 from 19 votes
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Prep Time 8 hours
Cook Time 40 minutes
Servings 6

Equipment

  • 1 Stand mixer with dough hook (or strong hands!)
  • 1 Mixing bowls
  • 1 Saucepan or small pot
  • 1 Whisk
  • 1 Rolling Pin
  • 9x13-inch baking dish
  • Offset spatula or butter knife
  • Bench scraper or serrated knife
  • Digital scale
  • Kitchen Thermometer
  • Floss or pizza wheel

Ingredients
  

Jumbo Sourdough Cinnabons (same-day bake option)

Make the Sweet Levain (Night Before):

  • 1 (25g) Tablespoon sourdough starter (100% hydration, active or inactive)
  • ¾ (100g) cup all-purpose flour
  • 1/2 (100g) cup water
  • 1 (25g) Tablespoon granulated sugar

Make the Tangzhong:

  • 2 (20g) Tablespoons all-purpose flour
  • 1/3 (100g) cup whole milk

Make the Dough:

  • All of the tangzhong
  • 3/4 (200g) cup sweet levain
  • 2 large eggs room temperature
  • 1/3 (80g) cup warm milk (warm to 80 degrees-don't overheat)
  • 1/4 (50g) cup granulated sugar
  • 3 1/2 (450g) cups all-purpose flour
  • 1 3/4 (10g) tsp sea salt
  • 10 (142g) Tablespoons unsalted butter, softened
  • 1 (4g) teaspoon vanilla 

Brown Sugar Cinnamon Filling:

  • 1/2 (113g) cup unsalted butter, room temp
  • 1 (200g) cup brown sugar, packed
  • 1 1/2 Tablespoons ground cinnamon
  • 1/8 tsp salt
  • 2 (30g) Tablespoons all-purpose flour

Cream Bath:

  • 1/2 (120g) cup heavy cream

Cream Cheese Glaze:

  • 4 (112g) oz cream cheese, softened
  • 1/4 (56g) cup unsalted butter, softened
  • 1 3/4 (225g) cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1-2 Tablespoons heavy cream adjust as needed for consistency

Instructions
 

Step 1: Make the Sweet Levain (Night Before)

  • Mix all ingredients until a paste forms.
    1 (25g) Tablespoon sourdough starter (100% hydration, active or inactive), ¾ (100g) cup all-purpose flour, 1/2 (100g) cup water, 1 (25g) Tablespoon granulated sugar
  • Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.

Step 2: Make the Tangzhong

  • Whisk milk and flour together in a small saucepan.
    2 (20g) Tablespoons all-purpose flour, 1/3 (100g) cup whole milk
  • Cook over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.
  • Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.
    Prepare your dough while tangzhong cools.

Step 3: Make the Dough

  • In the bowl of a stand mixer or large bowl, combine tangzhong, sweet levain, eggs, milk, vanilla, salt and sugar.
    All of the tangzhong, 3/4 (200g) cup sweet levain, 2 large eggs, 1/3 (80g) cup warm milk, 1/4 (50g) cup granulated sugar, 1 (4g) teaspoon vanilla , 1 3/4 (10g) tsp sea salt
  • Add flour and mix with a dough hook on low or use a dough whisk until a shaggy dough forms.
    3 1/2 (450g) cups all-purpose flour
  • With the mixer on medium-low, add butter a tablespoon at a time, letting each piece incorporate before adding the next. Alternatively if mixing this dough by hand, knead one tablespoon of butter into the dough at a time.
    10 (142g) Tablespoons unsalted butter, softened
  • Knead for 10–15 minutes, or until smooth, elastic, and slightly tacky. The dough should pass the windowpane test. If using a stand mixer, I suggest using your hand to scrape the dough down and kead for a minute after 8 minutes to make sure ingredients are incorporated, then complete remaining kneading time on low. Do not cut your kneading time short.
  • Place in a greased bowl, cover, and bulk ferment at warm room temp for 5-6 hours.
  • Note: Perform 1 stretch and fold after 30 minutes if using stand mixer. If you mixed this dough by hand perform 3 sets of stretch and folds at 30 minute intervals during the first 2 hours. Dough should rise about 90-100%. At this point you can continue to shape rolls, or you can cover your dough and refrigerate overnight for cold fermentation.

Step 4: Make the Cinnamon Filling

  • In a medium bowl mix flour, brown sugar, cinnamon, and salt. Set aside dry mixture for later. Make sure butter is set out to soften for filling for later.
    Note: If refrigerating dough overnight, remove from refrigerator at this time and allow to rest 30 minutes at room temperature to take off the chill.
    1 (200g) cup brown sugar, packed, 1 1/2 Tablespoons ground cinnamon, 1/8 tsp salt, 2 (30g) Tablespoons all-purpose flour

Step 5: Shape the Rolls

  • On a lightly floured surface, roll dough into a 18x12-inch rectangle with the 12-inch edges being the bottom and top.
  • Spread 1/2 cup butter over dough, leaving 1/2 inch border at the top edge of the dough. Then spread cinnamon filling over butter evenly with an offset spatula, leaving a ½-inch border on top edge.
    1/2 (113g) cup unsalted butter, room temp
  • Roll tightly from the bottom edge into a log, seam side down.
  • Mark 6 even rolls, then slice into 6 equal rolls (about 2 inches wide). A serrated knife or dental floss works best.
  • Place rolls into a greased 9x13-inch pan or large round baking dish.
    Optional: As long as you made your dough the same day, you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.

Step 6: Final Proof

  • Cover and let rise at warm room temp (74–78°F) for 2 hours, or until noticeably puffy and nearly doubled.

Step 7: Cream Bath & Bake

  • Preheat oven to 350°F (175°C).
  • Just before baking, slowly pour heavy cream over the tops and around the rolls.
    1/2 (120g) cup heavy cream
  • Bake for 35-40 minutes, or until golden and set. Internal temp should read 190–200°F.
  • If browning too quickly, tent loosely with foil during the last 10–15 minutes.

Step 8: Cream Cheese Glaze

  • While rolls bake, whip up your cream cheese icing. Beat the cream cheese and butter together until smooth and fluffy. Add vanilla and salt; beat to combine.
    4 (112g) oz cream cheese, softened, 1/4 (56g) cup unsalted butter, softened, 1/2 tsp vanilla extract, 1/8 tsp sea salt
  • Add the powdered sugar and beat until light and creamy. Add cream and beat into frosting if desired to adjust consistency. (More cream makes thinner frosting).
    1 3/4 (225g) cups powdered sugar, 1-2 Tablespoons heavy cream
  • Drizzle over warm rolls right out of the oven or after they’ve cooled slightly.
Course Pastries and Donuts
Cuisine Sourdough
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