"These are about to become your favorite sourdough cinnamon roll recipe. They have a rich brown butter cinnamon sugar filling and are topped with an indulgent brown butter cream cheese frosting"
How are they different than other sourdough cinnamon roll recipes? Brown butter in the filing and frosting is the secret ingredient that makes these rolls stand out.
The dough for this recipe rises using sourdough starter instead of baker’s yeast. If you’re not sure what a sourdough starter is, check out my “How to Make a Sourdough Starter” post to learn all about it.
Because these rolls use sourdough starter, which has long rise times, it allows you a convenient overnight rise that will give you warm gooey cinnamon rolls for breakfast.
To make cinnamon rolls to bake later, cover the pan of unbaked rolls tightly and refrigerate for up to 24 hours, or place them in the freezer for up to a week.