Sourdough Cinnamon & Pecan Rolls

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Light & fluffy sourdough cinnamon rolls filled with pecans & topped with brown butter & cream cheese frosting. These take 2 days to make but it’s worth the wait.

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sourdough cinnamon pecan rolls

The Dough.

The dough for these cinnamon rolls are made with a sourdough starter. If you need to make one, my recipe can be found here.

This dough takes a lot longer to prove than a yeasted dough would. We’re talking 24 hours plus!
Although this seems like a long time, it really is needed to develop flavour & texture. The good news is that most of this time is hands off.

When it comes to cutting the dough into rolls, the best & cleanest way is to use unflavoured dental floss. If you’ve got a super sharp knife, you could use that but make sure to clean the blade between cuts.

Before cooking the buns, we pour double cream all over. This makes cinnamon buns that are soft, gooey & sticky!

The Filling.

sourdough pecan cinnamon filling

The filling for these rolls is made from a combination of butter, dark brown sugar, cinnamon, vanilla, flour, salt & pecans. Feel free to have a platy with different nuts & spices or maybe add in some chopped chocolate?

The Frosting.

Possibly my favourite ever frosting! To make this, we first brown some butter then beat it into cream cheese along with icing sugar & vanilla.
Once the cinnamon rolls are frosted & cooled, if they’re not eaten straight away, they will need to go in the fridge. A 20 second burst of heat in the microwave will bring them back to room temperature.

Equipment Used.

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More Recipes.

Sourdough Cinnamon & Pecan Rolls

Light & fluffy sourdough cinnamon rolls filled with pecans & topped with brown butter & cream cheese frosting. These take 2 days to make but it's worth the wait.
Total Time2 days
Course: Dessert, Snack
Servings: 9 People
Author: Ben Racey


  • 9" x 13" Baking Tin
  • Stand Mixer
  • Laser Temperature Gun


To Feed The Starter

  • 75 g Strong White Bread Flour
  • 75 g Strong Wholemeal Flour
  • 150 g Water – 78°f/26°c
  • 150 g Mature Sourdough Starter


  • 500 g Strong White Bread Flour
  • 200 g Mature Sourdough Starter 40%
  • 75 g Light Brown Sugar 15%
  • 8 g Maldon Salt 1.6%
  • 275 g Whole Milk @Room Temp 55%
  • 1 Medium Egg At Room Temperature
  • 125 g Unsalted Butter – Cut Into Small Pieces & Softened 25%
  • 150 ml Double Cream


  • 150 g Dark Brown Sugar
  • 100 g Unsalted Butter Softened
  • 2 tsp Ground Cinnamon
  • 1 tsp Vanilla Essence
  • 1 tbsp Plain Flour
  • ¾ tsp Table Salt
  • 100 g Pecans Toasted & Roughly Chopped


  • 165 g Cream Cheese At Room Temperature
  • 100 g Unsalted Butter
  • 80 g Icing Sugar Sifted
  • 1 tsp Vanilla Paste
  • Pinch Table Salt


  • Feed your sourdough starter with the amounts above. Leave at room temperature until it has reached its’ peak. This should take around 4-6 hours.
  • To make the dough, place the flour, sugar, salt, sourdough starter, milk & egg into the bowl of a stand mixer with the dough hook attached. Mix at a medium speed until you have a smooth dough.
    With the mixer still running at a medium speed, add the butter a couple of pieces at a time. Continue mixing until the dough passes the windowpane test, roughly a further 10 minutes.
  • Transfer the dough to a lightly greased, shallower bowl (this makes the coil folds easier to do) & leave at room temperature until risen by 50%, around 3-5 hours.
    During the first 2 hours of the bulk ferment, give the dough a coil fold every 30 minutes.
  • Once the dough has risen, cover the bowl with clingfilm & refrigerate overnight, up to 24 hours.
  • Lightly grease a 9×13” baking tin & line with baking parchment.
  • To make the filling, mix together the butter, brown sugar, cinnamon, vanilla, flour & salt until smooth.
  • Next, tip the cold dough onto a lightly floured surface & roll out to a 30cm x 40cm rectangle.
  • Spread the filling evenly over the surface of the dough & sprinkle over the chopped pecans.
  • Starting at the longest edge, tightly roll the dough up. Trim each end slightly & cut the dough into 9 evenly sized pieces. Place the rolls into the lined baking tin (in 3 rows of 3), cover with clingfilm & leave at room temperature to rise by another 50%, around 3-4 hours.
  • Preheat your oven to 180°c/160°c fan.
  • Once the rolls have risen, pour the double cream over evenly & bake for 30-35 minutes, until risen & golden brown. Leave to cool completely in the tin.
  • To make the frosting, first brown the butter then refrigerate until firm.
    Next, place the brown butter into the bowl of a stand mixer & using the paddle attachment, mix until smooth. Add in the cream cheese, sugar & vanilla & beat until light & smooth, around 2 minutes.
  • Spread the frosting over the cooled cinnamon rolls & serve.
    Once frosted, it’s best to store these in the fridge. Leave to come to room temperature before serving.


Cooking In An Aga.

Bake the rolls on the bottom set of runners in the baking oven.
The flour that I use in this recipe is Shipton Mill’s Canadian white bread flour. You can use any strong white bread flour but I get the best results using this one.
Make sure that the dough ingredients are at room temperature. Using cold ingredients will affect the dough’s fermentation.
The best way to cut the rolled dough without damaging the layers is with unflavoured dental floss. If you don’t have any to hand, carefully using a serrated knife works well.
This recipe calls for a sourdough starter & brown butter. My recipes for both of these can be found on my blog.

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