Sourdough Cinnamon Rolls – Cast Iron & Cream Cheese Icing
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Made in a Cast Iron Skillet – No Waste, All Flavor
There’s something magical about sourdough cinnamon rolls — especially when they’re homemade and baked in a cast iron skillet. This cozy recipe turns your discard into golden, swirly, cinnamon sugar perfection that’s sweet, tangy, and worth every single bite.
My recipe was inspired by Homemade Food Junkie’s recipe, I added my own farmhouse spin, baked them in cast iron, and — of course — used grams because I like my baking precise, not chaotic. 😉
And to top it off? But, I skipped the usual glaze and made a lemon cream cheese icing that brings the whole thing to life. It’s sweet, tangy, and just fancy enough to make me feel like I have my life together.
Not quite ready to dive into the sourdough life?
No worries, friend — I’ve got you covered with my original Yeast Cinnamon Rolls too!
👉 Click here to check out the classic version!
Why You’ll Love These Rolls:
- Sourdough starter (or discard!) = flavor-packed + no waste
- Ultra soft dough, cinnamon swirl filling, and a citrusy cream cheese topping
- Cast iron bakes them up with perfect golden edges
- Prep ahead for a cozy, stress-free breakfast treat
- Honestly, the smell alone could convince your neighbors to love you
Ingredients (in grams because we do things right here):
Dough:
- 150g sourdough starter or discard
- 180g warm milk
- 50g granulated sugar
- 2 large eggs (about 100g)
- 57g unsalted butter, softened
- 420–450g bread flour (I used 440g Ballerina Farm Protein Flour)
- 6g salt
- Optional: splash of vanilla extract for extra cozy
Filling:
- 113g butter, softened
- 150g dark brown sugar
- 15g cinnamon
- Optional: pinch of nutmeg
Lemon Cream Cheese Icing:
- 113g cream cheese (room temp)
- 57g unsalted butter (softened)
- 100g powdered sugar
- 2–3 tsp milk or cream
- 1 tsp vanilla extract
- 1–2 tsp lemon juice
- Optional: zest of 1 lemon (because yes, we’re being fancy)
How I Make My Cast Iron Cinnamon Rolls:
1. First, mix the dough.
In a large bowl or stand mixer, combine the starter, milk, sugar, eggs, butter, and flour. Mix and knead until the dough is smooth and slightly tacky. Cover and let rise 4–6 hours at room temp, or overnight in the fridge.
2. Next, roll it out.
Roll the dough into a rectangle on a floured surface. Generously spread the cinnamon filling over the surface like you’re frosting a sheet cake. Now, roll it up tightly into a log. Uneven edges? Who cares — we’re rustic around here.
3. Make the filling.
In a small bowl, mix the softened butter, brown sugar, cinnamon, and a pinch of nutmeg until smooth and spreadable.
4. Time to slice.
Grab plain (unflavored!) dental floss to cut even swirls. It gives a cleaner cut than a knife and doesn’t smush your layers.
5. Arrange in cast iron.
Lightly grease your cast iron skillet and arrange the slices with a little space between each one. They need room to rise again.
6. Let them rise again.
Cover with a towel and let the rolls proof for 1–2 hours, or until they’re soft, puffy, and nearly touching.
7. Bake until golden.
Pop them in a 375°F (190°C) oven for 20–25 minutes until golden brown and bubbling.
If they’re browning too quickly, tent them loosely with foil.
8. Meanwhile, make the icing.
Whip the cream cheese and butter until smooth. Add powdered sugar, vanilla, lemon juice, and zest. Adjust with a splash of milk or cream if it’s too thick.
9. Finally, ice them while warm.
Once baked, slather that dreamy lemon cream cheese icing over the warm rolls so it melts into every swirl like citrusy, tangy heaven.
Making These Sourdough Cinnamon Rolls – Behind the Scenes
From My Skillet to Yours
And there you have it! These sourdough cinnamon rolls are soft, sweet, tangy, and baked to perfection in your favorite cast iron skillet. With that lemon cream cheese icing? It understood the assignment.
If you make these, I want to see them! Tag me over on Instagram @SimplyBlessedDesignz and show off those golden swirls. Bonus points if you eat one straight from the skillet — no shame here.
📌Pin It for Later
Save this recipe for the next time your discard’s lookin’ sad and you need a reason to bake something boujee but blessed.
More from the kitchen:
Craving something savory next? Try my Homemade Sourdough Discard Skillet Pizza — made right in a cast iron pan with fresh herbs and gooey cheese. It’s an easy, flexible recipe that turns your discard into something totally crave-worthy! OR try my Parmesan Crusted Chicken with Garlic Sauce
Soft & Gooey Sourdough Cinnamon Rolls (Cast Iron)
Ingredients
Dough:
- 150 g sourdough starter or discard
- 180 g warm milk
- 50 g sugar
- 2 large eggs about 100g
- 57 g unsalted butter softened
- 420 –450g bread flour I used 440g
- 6 g salt
- Optional: splash of vanilla extract
Filling:
- 113 g unsalted butter softened
- 150 g dark brown sugar
- 15 g cinnamon
- Optional: pinch of nutmeg
Lemon Cream Cheese Icing:
- 113 g cream cheese room temp
- 57 g unsalted butter softened
- 100 g powdered sugar
- 1 tsp vanilla extract
- 1 –2 tsp lemon juice
- Optional: lemon zest
- Splash of milk/cream if needed
Instructions
- In a large bowl or stand mixer, combine sourdough starter, warm milk, sugar, eggs, softened butter, and bread flour. Mix and knead until the dough is smooth and slightly tacky. Cover and let rise 4–6 hours at room temperature, or overnight in the fridge.
- In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until smooth and spreadable. Set aside.
- Roll the dough into a rectangle on a floured surface. Spread the filling evenly over the surface.
- Roll the dough up tightly into a log. Slice into rolls using plain (unflavored) dental floss for clean swirls.
- Grease a cast iron skillet and arrange the rolls with a bit of space between each one to allow room for rising.
- Cover the skillet and let the rolls proof for 1–2 hours, or until they are soft, puffy, and nearly touching.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown and bubbling. If browning too quickly, loosely tent with foil.
- While the rolls are baking, beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Add a splash of milk or cream to thin if needed.
- Spread the lemon cream cheese icing over the warm rolls and let it melt into every swirl.
Notes
- I bake mine in a cast iron skillet for that golden, rustic bottom crust.
- You can prep ahead and refrigerate overnight after step 4.
- These freeze beautifully — if you can keep them around that long!
About the Host
Hey sweet friend — I’m Ashley, the heart behind SimplyBlessedDesignz and the voice of Unscripted Conversations.
I’m a faith-filled creative who believes in Jesus, Dollar Tree flips, and showing up even when life gets messy. Whether I’m podcasting, crafting, or cooking something from scratch, my prayer is always the same: that you leave here encouraged and reminded you’re never alone.
Grab your coffee, pull up a chair, and let’s do this life—one grace-filled day at a time. 💛
