Do you love divinity? Have you ever even had divinity?! If not, I’m truly sorry—because that NEEDS to change. Traditionally, divinity is a Southern candy made with whipped egg whites, sugar syrup, and vanilla, creating a fluffy, marshmallow-like treat that melts in your mouth. Now imagine that same nostalgic sweetness layered onto my favorite obsession: sourdough cinnamon rolls. The rolls start with a tangy, naturally leavened dough, swirled with buttery cinnamon-sugar filling, baked until golden, and then crowned with a cloud of divinity frosting. It’s gooey, fluffy, and downright heavenly—a classic candy reimagined in the coziest way possible.”
Ingredients
Dough
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm milk (dairy or plant-based)
- ½ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 4–4½ cups all-purpose flour
- 1 tsp salt
Filling
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- Optional: ½ cup chopped pecans or walnuts
Divinity Frosting (Marshmallow-style) - 2 large egg whites
- 1½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Dough
- In a large bowl, whisk together sourdough starter, warm milk, sugar, egg, and melted butter.
- Add flour and salt gradually, mixing until a soft dough forms.
- Knead 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 3–4 hours (or overnight in the fridge) until doubled.
Filling & Assembly - Roll dough into a large rectangle (about 12×18 inches).
- Spread softened butter evenly, then sprinkle with brown sugar and cinnamon.
- Add nuts if using.
- Roll tightly into a log and slice into 12 rolls.
- Place in a greased baking dish, cover, and let rise 1–2 hours until puffy.
Baking - Preheat oven to 350°F (175°C).
- Bake rolls for 25–30 minutes until golden brown.
- Cool slightly before frosting.
Divinity Frosting - In a saucepan, combine sugar, corn syrup, and water. Heat to 240°F (soft-ball stage).
- Meanwhile, beat egg whites with salt until stiff peaks form.
- Slowly drizzle hot syrup into egg whites while mixing on high speed.
- Add vanilla and continue beating until thick, glossy, and marshmallow-like.
- Spread generously over warm rolls.
Shop My Kitchen
Luvan Glass Mixing Bowls with Lids Set
My go-to bowls are glass—sustainable, non-reactive, and perfect for sourdough. They let me watch the rise without disturbing the dough. While stainless steel bowls are safe, they conduct heat, which can speed up fermentation. That’s sometimes useful in a chilly kitchen, but in warmer conditions it can push your dough too far, too fast.
Order my Texas Cottage–licensed sourdough starter today! Decades old, it’s packed with all that yummy fermentation your gut loves. And trust me—you’ll want it, because the toppings on these bad boys are pure indulgence (and definitely not gut-friendly). Balance it out with the starter that’s as good for you as it is delicious!
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