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Soft and fluffy Sourdough Cinnamon Rolls made with a gooey cinnamon filling and topped with a cream cheese frosting. This recipe is the classic cinnamon roll you know and love, naturally leavened with active sourdough starter.
Cinnamon Rolls are a favorite for a reason! They are so delicious with their gooey filling and soft texture. These easy sourdough cinnamon rolls rise overnight and then bake the next morning. This will be a staple recipe for your family, whether it is Christmas morning, Easter, or just as a special treat! And if you love cinnamon rolls as much as I do, you’ll want to try my Cinnamon Roll Sourdough Focaccia.
Table of Contents
- Why you’ll love this Sourdough Cinnamon Roll recipe
- Ingredients for the Sourdough Cinnamon Rolls
- Cinnamon Roll Variations
- How to make Sourdough Cinnamon Rolls
- Recipe Tips
- Sample baking schedule
- Can Cinnamon Rolls be made ahead of time?
- How to store the Sourdough Cinnamon Rolls
- Frequently Asked Questions
- More sourdough Breakfast Recipes
- Sourdough Cinnamon Rolls Recipe
Why you’ll love this Sourdough Cinnamon Roll recipe
- This easy cinnamon roll recipe rises while you sleep so you can can have these ready in the morning.
- The cream cheese frosting is rich and tangy and pairs so well with the sweetness of the rolls.
- Made with active sourdough starter, in place of yeast, this long-fermented dough can be easier to digest.
- Super soft and fluffy rolls filled with cinnamon sugar.
“My first attempt at making cinnamon rolls ever. This recipe is fantastic. Mine came out just perfect. Better than any bakery bought ones. Highly recommend this recipe.” -Tracy
Ingredients for the Sourdough Cinnamon Rolls
- Bubbly sourdough starter – You’ll want to use a sourdough starter that is bubbly and at its peak to help the cinnamon rolls rise.
- Butter – I recommend using unsalted butter to control the amount of salt but you can use salted as well. Butter is used in the dough, filling and frosting. Be sure to melt the butter before adding it to the dough. Butter
- Milk – Any type of milk works but I prefer whole milk to get the softest roll. You could also use a dairy-free alternative, I would recommend full-fat coconut milk.
- Flour- Unbleached all-purpose or bread flour is what I recommend.
- Cream cheese – Use room temperature cream cheese so the frosting blends together more easily.
- Sugars – You’ll need white granulated sugar for the dough, brown sugar for the filling, and powdered sugar for the frosting.
See all the ingredients and amounts in the recipe card below.
Cinnamon Roll Variations
While you can’t go wrong with a classic sourdough cinnamon roll, if you want to switch things up, try my Cookies and Cream Chocolate Sourdough Rolls for a rich, chocolatey twist, my Sourdough Maple Cinnamon Rolls for a cozy bacon and maple-infused version, or my Sourdough Cinnamon Star for a festive treat.
Or if you love fruit flavors, try my Sourdough Strawberry Rolls, Apple Crisp Sourdough Cinnamon Rolls, and Peach Cobbler Sourdough Cinnamon Rolls. And my Carrot Cake Sourdough Cinnamon Rolls and Sourdough Pumpkin Cinnamon Rolls are another spin on the classic flavors.
How to make Sourdough Cinnamon Rolls
The Night before:
Step 1: In the bowl of a Stand Mixer or large mixing bowl add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and all-purpose flour.
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
Step 2: Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally 70℉-75℉) for 8-12 hours until doubled in size.
The next morning:
Step 3: Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 17″) on a lightly floured surface with a rolling pin.
Step 4: Spread the softened butter all over the dough. Mix together the cinnamon and brown sugar together in a small bowl. Sprinkle overtop the butter.
Step 5: Roll up the dough tightly and using a large piece of dental floss or a bench scraper, cut the roll into 12 even slices.
Step 6: Place the rolls in a greased 9×13 pan.
Step 7: Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
Step 8: Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.
Step 9: Make the cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.
Step 10: Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Serve warm and enjoy!
Recipe Tips
- Leave the dough to rise in a warm spot between 70-75 degrees Fahrenheit. See the frequently asked questions above on ways to warm up your dough if your house is cooler.
- If your kitchen is warmer than 75 degrees Fahrenheit you can either leave the dough for less time or reduce the amount of starter to 150 grams.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
- Use unflavored dental floss to slice the dough into 12 clean pieces without squishing it or losing any filling. Simply slide the floss underneath the dough, cross the ends over the top, and pull in opposite directions to make a clean, even cut.
Sample baking schedule
For this recipe, you need to use a sourdough starter that is active and bubbly. For that reason, you will need to give your sourdough starter time to double before making your cinnamon roll dough.
Here is an example schedule for your timeline for baking your cinnamon rolls. The timeline can depend on the temperature and the activity of your starter, so your time may vary. This schedule assumes the dough temperature is in the low to mid 70’s.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (20 grams starter: 90 grams flour: 90 grams water) | Day one: 9 am |
| Mix dough together First rise | Day one: 9 pm |
| Roll out dough and add filling Second rise | Day two: 7 am |
| Bake the cinnamon rolls and make the icing | Day two: 8 am |
Can Cinnamon Rolls be made ahead of time?
Cinnamon rolls can definitely be made ahead of time which can be especially helpful for a busy holiday morning. Here are a few options but note that if you leave the dough in the fridge overnight the rolls will have more tang as they are fermenting for a longer period of time.
- Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don’t leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them. Then make the dough the morning prior. Follow all the instructions for the first and second rise. Once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don’t use a glass pan).
- Bake & Reheat– This is a great option because you don’t have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
- Final Rise & Bake- If you prefer to have the rolls freshly baked the morning of I find this is a good option. For this method, feed your starter in the evening 2 nights prior and make the dough in the late morning/early afternoon the day before you want the rolls. Once the dough has doubled, shape the rolls as normal and place into the fridge. Or if you prefer to assemble in the morning, refrigerate the dough after it doubles. Then in the morning, shape the rolls. I don’t recommend leaving the rolls longer than 12 hours as you don’t want them to overproof. In the morning place the rolls in a warm spot to rise and get puffy before baking. Note the rolls may take a little longer to rise since the dough will need to come to room temperature.
How to store the Sourdough Cinnamon Rolls
If you are storing the rolls without the icing, they can be stored on the counter for 1-2 days in an airtight container. To make them last longer, you’ll want to store them in the fridge. If the cinnamon rolls have icing then they should be stored in the fridge and can last up to 5-7 days. To reheat the cinnamon rolls place them in the microwave for 30 seconds or until warm and gooey.
Frequently Asked Questions
Enriched doughs, meaning doughs with fats added, typically have a harder time rising, which is why rise times are usually much slower. If after your dough sits all night it has not risen at all it is most likely one of two things.
Your kitchen was cold so the dough just will take longer to rise. Especially in colder months, I recommend placing the dough in a draft-free warm spot like the oven with the light on or microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
Two, your sourdough starter was not strong enough. You want to make sure your starter is healthy and active and consistently doubling in size with each feeding before using it in a recipe.
I recommend freezing the cinnamon rolls without the icing. Place them in a freezer-safe container or bag and store for up to 3 months. If don’t want to pull them out all at once put parchment paper in between the rolls.
When you are ready to eat them, thaw them the night before and reheat in the oven at 350°F or microwave until warmed.
Yes it will be fine left overnight! The good bacteria in your sourdough starter will fight off any unwanted bacteria.
Yes! If you prefer to add heavy cream to your rolls before baking to add extra goodness simply pour 2/3 cup on top right before baking.
If you would like a quicker rise time, you can use yeast to speed up the process. Use sourdough discard instead of active starter and add in 2¼ teaspoons (7 grams) of instant yeast. The first rise will take 1-2 hours, and then the second rise will take about 1-2 hours as well.
More sourdough Breakfast Recipes
Fall Sourdough Recipes
Sourdough Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Icing
Fall Sourdough Recipes
Sourdough Pumpkin Scones with Brown Butter Icing
Fall Sourdough Recipes
Apple Crisp Sourdough Cinnamon Rolls
Fall Sourdough Recipes
Sourdough Pumpkin Mini Muffins
Tried this Sourdough Cinnamon Rolls or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 310 grams milk, warm, 1 ¼ cup
- 57 grams butter, unsalted and melted, ¼ cup
- 1 large egg, 50 grams
- 100 grams sugar, ½ cup
- 5 grams salt, 1 teaspoon
- 200 grams active sourdough starter, scant 1 cup
- 650 grams all-purpose flour, 4 ⅔ cup
Cinnamon-Sugar Filling
- 220 grams brown sugar, 1 cup
- 113 grams butter, unsalted and softened, ½ cup
- 12 grams cinnamon, 1 ½ Tablespoons
Cream Cheese Frosting
- 56 grams butter, unsalted and softened, ¼ cup
- 112 grams cream cheese, softened, ½ cup
- 240 grams powdered sugar, 2 cups
- 2 grams salt, ¼ teaspoon
- 2 grams vanilla extract , ½ teaspoon
- 20-30 grams milk, 2-3 Tablespoons
Instructions
The Night Before
- In the bowl of a stand mixer or large mixing bowl add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and all-purpose flour. 310 grams milk, 57 grams butter, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour
- Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
- Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
- Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally 70℉-75℉) for 8-12 hours until doubled in size.
The Next Morning
- Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11" x 17") on a lightly floured surface.
- Spread the softened butter all over the dough. Mix together the cinnamon and brown sugar together in a small bowl. Sprinkle overtop the butter. 113 grams butter, 12 grams cinnamon, 220 grams brown sugar
- Roll up the dough tightly and using a large piece of dental floss or a bench scraper, cut the roll into 12 even slices.
- Place the rolls in a greased 9×13 inch pan. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
- Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.
- Make the cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.56 grams butter, 112 grams cream cheese, 240 grams powdered sugar, 2 grams salt, 2 grams vanilla extract , 20-30 grams milk
- Let the rolls cool for 5-10 minutes and then cover with the icing.
Video
Notes
Pro tips:
- Leave the dough to rise in a warm spot between 70-75 degrees Fahrenheit. See the frequently asked questions above on ways to warm up your dough if your house is cooler.
- If your kitchen is warmer than 75 degrees Fahrenheit you can either leave the dough for less time or reduce the amount of starter to 150 grams.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
How to make cinnamon rolls ahead of time:
- Bake & Reheat– This is a great option because you don’t have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
- Final Rise & Bake- If you prefer to have the rolls freshly baked the morning of I find this is a good option. For this method, feed your starter in the evening 2 nights prior and make the dough in the late morning/early afternoon the day before you want the rolls. Once the dough has doubled, shape the rolls as normal and place into the fridge. Or if you prefer to assemble in the morning, refrigerate the dough after it doubles and then shape in the morning. I don’t recommend leaving the rolls longer than 12 hours as you don’t want them to overproof. In the morning place the rolls in a warm spot to rise and get puffy before baking. Note the rolls may take a little longer to rise since the dough will need to come to room temperature.
- Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don’t leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them and make the dough the morning prior. Follow all the instructions for the first and second rise and then once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don’t use a glass pan).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these to the T
They are like really tangy almost like there’s a cream cheese flavor I’m not sure how to explain but they were just odd and they are sweet sweet. The dough itself was beautiful and nice to work with and had a lovely rise not my favorite I won’t be using this recipe again
Tried these for the first time this weekend and it was a huge hit! Probably the best cinnamon rolls I’ve ever tasted. I did have some issues with the middle rolls not being cooked enough and the outer ones being just fine. Any tips to avoid the doughy center rolls without burning the outer rolls?
Hi Krystal! Are you using a metal or glass pan? I find metal works better. Also if the edges are browning but the middle ones aren’t ready you can put foil over the top of the pan and continue baking to help prevent the edges from getting to dark. Thanks!
I have a glass one. I’ll have to try metal next time. Thanks!
I originally meant to make bread, but when I saw this cinnamon roll recipe I quickly changed my mind. I started Friday night and had fresh baked cinnamon rolls Saturday morning. This recipe is extremely simple!!!
The cinnamon rolls reminded me of waiting all day for my grandmother’s to rise and be baked. It was a chore for her back then. I’m sure she would enjoy this recipe tremendously!
Thank you for sharing and just know that I intend to make this a common recipe in my home.
Thanks so much Lori! So glad you liked the recipe.
Hi! This recipe is ALWAYS a crowd pleaser! I always make a double batch and send some to my neighbors when they’re fresh and they have quickly become a neighborhood favorite.
I’m making it for a large group this weekend and am wondering if I can refrigerate the rolls covered in Saran Wrap for 12-24 hours prior to baking to make it fit into my schedule better? I’ve refrigerated them overnight before and had success there but am wondering if you’ve ever pushed it closer to that 24 hour mark. Thanks in advance!
Hi Anna, I’m so glad you like the recipe! They can be refrigerated before baking the only concern is if they sit for too long they can start to overproof, which will lead to denser rolls. To try and prevent that you could do a slightly shorter second rise on the counter before putting them in the fridge.
The other thing to note is the longer they sit prior to baking the more tangy they will become. Doing a full 24 hours in the fridge will make the dough much tangier, so be aware of that.
I made these for my family & everyone absolutely LOVED them!!! Thank you!!!
These Cinnamon Rolls are to-die-for! They are by far the best Cinnamon Rolls I’ve ever made. My daughter said that they’re the best she’s ever eaten! Thank you for the great recipe and instructions.