Cozy Coffee Combo: Sourdough Cinnamon Rolls & Creamy Icing

Your morning coffee just found its perfect match—warm sourdough cinnamon rolls with sweet, tangy icing.

🍞 A Better Morning Starts Here

There’s something magical about that first sip of coffee in the morning—but pair it with a warm, gooey sourdough cinnamon roll, and suddenly you’ve entered breakfast heaven. This recipe brings together two of life’s greatest pleasures: fresh-baked sourdough cinnamon rolls and a generous slather of creamy icing, with a cozy cup of coffee on the side.

These naturally leavened rolls are slow-fermented for the perfect balance of sweetness and tang, filled with buttery cinnamon sugar, and topped with a rich glaze made with real cream cheese and vanilla. Think: café-style indulgence made right in your own kitchen.

💛 Why You’ll Love This Cinnamon Roll + Coffee Combo

• ✅ Naturally leavened with active sourdough starter

• ✅ Soft, fluffy texture with a slight tang from fermentation

• ✅ Not-too-sweet cinnamon sugar filling

• ✅ Creamy icing made with cream cheese + vanilla

• ✅ Perfectly pairs with any style of coffee—latte, drip, espresso

• ✅ Easy to make ahead or enjoy fresh out of the oven

Whether you’re baking for a lazy weekend, a brunch gathering, or just because you deserve something amazing—this cozy combo delivers.

☕ Best Coffee Pairings

Wondering what coffee works best with cinnamon rolls? Try:

• Espresso or cortado: Cuts through the richness

• Creamy latte: Echoes the sweetness of the icing

• Cold brew: Adds contrast with its deep, bold notes

• Cinnamon spiced coffee: Double up on the cinnamon goodness

• Chicory or mocha: Rich flavors match the roll’s heartiness

🧾 Ingredients

Dough:

• 1 cup active sourdough starter (fed within 6–8 hours)

• ¾ cup warm milk (dairy or unsweetened plant-based)

• ¼ cup granulated sugar

• 1 large egg

• ½ cup unsalted butter, softened

• 1 tsp vanilla extract

• 1 tsp salt

• 4 to 4¼ cups all-purpose flour

Filling:

• ¾ cup packed brown sugar

• 1½ tablespoons ground cinnamon

• ½ teaspoon ground cardamom (optional for warmth)

• ¼ cup softened butter

Creamy Icing:

• 4 oz cream cheese, softened

• 3 tablespoons butter, softened

• 1 cup powdered sugar

• 1½ teaspoons vanilla extract

• 1–2 tablespoons milk or cream (for desired consistency)

• Pinch of salt

🥣 Instructions

Step 1: Mix the Dough

In a large bowl, whisk together the sourdough starter, warm milk, sugar, egg, butter, and vanilla.

Add flour and salt gradually, mixing until a soft dough forms. Knead for 8–10 minutes until the dough is smooth and slightly tacky.

💡 Tip: If using a stand mixer, use the dough hook on medium-low speed for 6–8 minutes.

Step 2: Bulk Ferment (First Rise)

Cover the bowl with a damp cloth or plastic wrap. Let the dough rise at room temperature for 4–6 hours, or until nearly doubled in size.

For deeper flavor and convenience, refrigerate overnight after this rise.

Step 3: Roll, Fill, and Shape

On a lightly floured surface, roll the dough into a large rectangle (about 12×18 inches).

Spread the softened butter over the dough. Mix together the brown sugar, cinnamon, and optional cardamom, and sprinkle it evenly across the surface.

Roll the dough up tightly from the long side. Slice into 9–12 rolls.

Step 4: Final Proof

Place rolls in a buttered 9×13-inch baking dish or cast iron pan. Leave space for expansion.

Cover and let rise at room temperature for 2–3 hours, or until puffy and touching.

⏰ Overnight Option: Place covered rolls in the fridge overnight. Let sit at room temperature for 45–60 minutes before baking.

Step 5: Bake

Preheat your oven to 375°F (190°C).

Bake the rolls for 22–28 minutes, until golden on top and just set in the center.

💡 Tent with foil after 20 minutes if tops brown too quickly.

Step 6: Make the Icing

While the rolls bake, whisk together softened cream cheese, butter, powdered sugar, vanilla, milk, and salt until smooth and spreadable.

Step 7: Ice & Serve with Coffee

Once the rolls are out of the oven and slightly cooled, slather with creamy icing. Pour your favorite coffee and enjoy warm for the ultimate cozy moment.

🧁 Optional Add-Ins

• Chopped toasted pecans or walnuts for texture

• A dash of orange zest in the icing for brightness

• Swap brown sugar for maple sugar for extra warmth

• Top with a sprinkle of cinnamon sugar before baking

🧊 Make-Ahead & Storage Tips

• Refrigerate dough overnight after the first rise for easy morning baking

• Freeze shaped rolls before final proof for long-term storage

• Reheat baked rolls in the oven at 300°F for 8–10 minutes or microwave for 20 seconds

• Store leftovers in an airtight container for up to 4 days

❓ FAQ: Sourdough Cinnamon Rolls & Icing

Can I use sourdough discard?

No—this recipe needs active sourdough starter for rise and structure. Discard won’t work unless you add yeast.

Can I make this recipe dairy-free?

Yes! Use plant-based milk, vegan butter, and a dairy-free cream cheese alternative for the icing.

Can I skip the cream cheese in the icing?

Absolutely. Swap in a simple glaze: 1 cup powdered sugar, 1–2 tablespoons milk, and a splash of vanilla.

My rolls didn’t rise much—what happened?

Make sure your starter is strong and bubbly. If your kitchen is cool, let the dough rise longer or place it in a warm (not hot) oven with the light on.

What coffee works best with these rolls?

We love a cinnamon latte, mocha, or even a simple Americano. Anything rich and balanced pairs beautifully with the rolls’ sweet tang.