Jumbo Sourdough Cinnabons (same-day bake option)

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.

And the best part? You can make these with a same-day bake option. No waiting!

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Why Use a Sweet Levain?

Milder flavor- the added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.

Why Use a Tangzhong?

Tangzhong is a simple process of heating up milk with flour and creating a roux. Done in minutes, this process pre-gelatinizes the starches allowing the dough to hold more moisture. This process locks in moisture while also strengthens the dough, resulting in pillowy soft texture with an expanded shelf-life. This will give you yeasted results while keeping it sourdough!

Tools Needed:

Stand mixer with dough hook (or strong hands!)- for mixing dough

Mixing bowls- small and large

Saucepan or small pot- for tangzhong

Whisk- for stirring tangzhong

Rolling pin- to roll dough out

9x13-inch baking dish- for baking buns. I love this pan from USA linked here https://amzn.to/4cbFHJN

Offset spatula or butter knife- for spreading butter

Bench scraper or serrated knife- to cut rolls

Digital scale- recommended for accuracy

Kitchen thermometer- (optional) but helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer linked here https://amzn.to/4c73OsQ

Floss- (optional) for cutting cinnamon rolls cleanly

Now let's get baking!

Step 1: Make the Sweet Levain (Night Before)

Baker's Schedule: 8:00 PM- Night Before

Ingredients:

• 25 g active sourdough starter (100% hydration)

• 100g all-purpose flour (¾ cup + 2 tbsp)

• 100 g  water

• 25g granulated sugar (1 tbsp + 2 tsp)

Instructions:

1. Mix all ingredients until a paste forms.

2. Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.

Baker's Schedule: 8:00 AM- Day 1

Step 2: Make the Tangzhong

Ingredients:

• 20g all-purpose flour (2 tbsp)

• 100g whole milk (⅓ cup + 1 tbsp)

Instructions:

1. Whisk milk and flour together in a small saucepan.

2. 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.

3. 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

Ingredients:

• All of the tangzhong

• 200g (3/4 cup) sweet levain

• 2 large eggs, room temperature (100g)

• 80g (1/3 cup) warm milk- (warm to 80 degrees-don't overheat)

• 50g (¼ cup) granulated sugar

• 450 g (3 1/2 cups) all-purpose flour

• 10g (1¾ tsp) salt

• 142g (10 T ) unsalted butter, softened

1 tsp (4g) vanilla 

Instructions:

1. In the bowl of a stand mixer or large bowl, combine tangzhong, sweet levain, eggs, milk, salt and sugar.

2. Add flour and mix with a dough hook on low or use a dough whisk until a shaggy dough forms.

3. 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.

4. 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.

5. Place in a greased bowl, cover, and bulk ferment at warm room temp for 5-6 hours.

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%.

6. Optional: Chill overnight for better flavor and easier shaping.

Step 4: Make the Cinnamon Filling

Ingredients:

• 115g (½ cup) unsalted butter, room temp

• 200 g (1 cup) brown sugar, packed

• 1 1/2 tbsp ground cinnamon

• ⅛ tsp salt

• 2 Tablespoons (30g) flour

Instructions:

1. In a medium bowl, mix all ingredients until smooth and spreadable. Set aside.

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.

Step 5: Shape the Rolls

1. On a lightly floured surface, roll dough into a 18x12-inch rectangle.

2. 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.

3. Roll tightly from the bottom edge into a log, seam side down.

4. Mark 6 even rolls, then slice into 6 equal rolls (about 2 inches wide). A serrated knife or dental floss works best.

5. Place rolls into a greased 9x13-inch pan or large round baking dish.

Step 6: Final Proof

1. 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

Cream Soak:

• 120g heavy cream (½ cup)

1. Preheat oven to 350°F (175°C).

2. Just before baking, slowly pour heavy cream over the tops and around the rolls.

3. Bake for 35-40 minutes, or until golden and set. Internal temp should read 190–200°F.

4. If browning too quickly, tent loosely with foil during the last 10–15 minutes.

While rolls bake, whip up your cream cheese icing.

Cream Cheese Glaze

Ingredients:

• 112g (4 oz) cream cheese, softened

• 56g (¼ cup) unsalted butter, softened

• 225g powdered sugar

• ½ tsp vanilla extract

• Small pinch of salt

1-2 Tablespoons heavy cream (optional)

Instructions:

1. Beat the cream cheese and butter together until smooth and fluffy. Add vanilla and salt; beat to combine.

2. 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)

3. Drizzle over warm rolls right out of the oven or after they’ve cooled slightly.

Storing Options:

Store on counter at room temperature without icing for up to 5 days. Gently warm for 30 seconds in microwave and add icing and enjoy.

Freezing: Freeze rolls without icing after baking, making sure to wrap well with plastic and foil to avoid freezer burn. When ready to eat, allow to rest on counter for 1-2 hours. Gently reheat in oven at 350 F with foil or microwave on low, then ice and enjoy.

These aren’t just cinnamon rolls—they’re an experience. From the slow-fermented flavor to the melt-in-your-mouth texture and creamy glaze, every bite feels like a reward for your patience. Serve them warm, with plenty of napkins and zero regrets. And maybe don’t plan on sharing—you’ve been warned. Only make these Jumbo Sourdough Cinnabons (same-day bake option), if you want the enjoy decadence!

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