Sourdough Cinnamon Rolls are so soft, extra fluffy and beyond delicious! You won’t be able to get over the delicious sweetness from the cinnamon-sugar filling and simple icing which perfectly balances the sourdough tang we all love!
Sourdough breakfast foods are my kyrptonite! From crispy and tender Sourdough Waffles to flaky Sourdough Biscuits topped with Sausage Gravy made with sourdough discard, me and my family love starting our day off with something made with sourdough!
Sourdough Cinnamon Rolls are no exception! But what makes these cinnamon rolls stand out among the rest is how soft and fluffy each bite is! It’s as if you’re savoring the best part of the roll: the gooey, delectable center, of course, in every bite!
Unlike traditional cinnamon rolls, which use yeast, this classic Cinnamon Roll recipe has been elevated by using a sourdough starter to naturally leaven the dough, creating the best cinnamon rolls you’ve ever tasted! I promise you! Fermented for easy digestion, this breakfast treat offers a perfect blend of tangy and sweet flavors.
Each roll is filled with a mixture of dark brown sugar and warm ground cinnamon, for a richer, almost caramel-like sweetness to the filling.
Finally, after they have only cooled slightly, the rolls are topped with a simple, yet delicious, cream cheese frosting that perfectly melts into each crack and crevice. You just can’t beat this homemade goodness!
Perfect for an extra special brunch or cozy Christmas morning, these easy Sourdough Cinnamon Rolls can be prepped the night before, making them a convenient choice for early baking.
Serve these fluffy Sourdough Cinnamon Rolls warm, straight from the oven, for an unforgettable treat that everyone will be raving about again and again.
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WHY YOU’LL LOVE THIS RECIPE:
SOFT AND FLUFFY:
Any true fan knows that a good cinnamon roll needs to be incredibly soft and chewy, these Sourdough Cinnamon Rolls check off all the boxes!
GUT HEALTH BENEFITS:
Unlike commercial yeast, sourdough starter breaks down the phytic acid naturally found in flour, making these delicious Sourdough Cinnamon Rolls easier to digest with a delicious sourdough flavor.
Make Ahead
Find my best tips below to save time and prepare these Sourdough Cinnamon Rolls for easy baking the following morning!
INGREDIENTS
*For precise measurements, scroll down to the bottom of the page to find the recipe card.**
CINNAMON ROLLS:
Bread Flour – For the fluffiest Sourdough Cinnamon Rolls, I recommend using bread flour. The higher protein content in the flour allows for a better rise, which in turn creates a softer and chewier cinnamon roll.
Milk – I used whole milk, but this can be substituted with your favorite non-dairy options as well.
Active Sourdough Starter – A bubbly and active starter will give you the best rise for this cinnamon roll recipe.
Dark Brown Sugar – Unlike light brown sugar, dark brown sugar has a richer, almost caramel-like flavor, which is to die for in these cinnamon rolls. However, light brown sugar can be used as a substitute.
Unsalted Butter – Helps to soften the dough, making a chewier bite.
Large Egg – Brings extra moisture to the dough.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
FILLING:
Unsalted Butter – For easy spreading, be sure to use softened, room-temperature butter.
Dark Brown Sugar – Light brown sugar can be used as a substitute.
Ground Cinnamon
FROSTING:
Cream Cheese – For easy mixing, use room-temperature cream cheese.
Butter – Again, use room-temperature unsalted butter for easy mixing.
Heavy Cream
Powdered Sugar
SUPPLIES
Stand Mixer
Rolling Pin
Rimmed Baking Sheet, Baking Pan, or Large Cast Iron Skillet
Sample Baker’s Schedule
Day 1
4 pm – Mix dough
10 pm – Shape and place unbaked rolls in the fridge
Day 2
6 am – Second rise
9 am – Bake
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Cinnamon Rolls the night before and bake them the following morning – here are some tips!
Prepare the dough and shape the cinnamon rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls 2-4 hours before baking to allow them to rise and get fluffy in a warm place.
**Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Bake as normal.
HOW TO MAKE SOURDOUGH CINNAMON ROLLS
Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
DOUGH
Add the active starter, brown sugar, and warm milk to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling, anything over 120 degrees F can kill the starter and prevent the dough from rising.
Mix on low speed until the ingredients are mixed thoroughly.
To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.
Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl while it is being kneaded and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
Knead the dough for 5 minutes at medium speed.
For the first rise, cover the bowl with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm spot to rise at least 50% increase (Usually 3-7 hours. The rise times can vary depending on the temperature of your kitchen.)
SHAPE
Once the dough has increased by 50%, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.
In a small bowl, stir together the brown sugar and ground cinnamon.
Sprinkle the cinnamon sugar mixture on the entire surface of the dough.
Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 9 equal pieces with unflavored dental floss, string, or a sharp knife.
Or, using a pizza cutter, slice the dough into 9 even stripes, then roll each into a roll for a more polished look.
Grease a 9×13 baking dish or 2 quart baking dish with butter before gently placing the Sourdough Cinnamon Rolls inside, about 1/2-1 inches apart.
Cover with a damp towel or plastic wrap and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hours, depending on the temperature of your kitchen.
Not ready to bake these in the same day? No worries! Cover the unbaked rolls with plastic wrap and store them in the fridge overnight. Before you’re ready to bake the rolls, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge.
**Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Then bake as normal.
BAKE
Preheat the oven to 350 degrees F. Just before baking, pour heavy cream over the Sourdough Cinnamon Rolls. The extra moisture will keep the cinnamon rolls extra soft while baking.
Bake the Sourdough Cinnamon Rolls for 30-35 minutes or until the tops are golden brown.
Remove from the oven and place the cinnamon rolls on a wire rack to cool slightly.
Cream Cheese Frosting
While the cinnamon buns are cooling, prepare the cream cheese frosting.
In a large mixing bowl, beat the room-temperature cream cheese and butter, about 1-2 minutes. Then add the heavy cream and powdered sugar and mix until smooth.
Using and offset spatula, spread the cream cheese frosting over the warm cinnamon rolls so that it can slightly melt into all of the cracks and crevices. Enjoy!
HOW TO SERVE
There’s nothing better than warm Sourdough Cinnamon Rolls fresh from the oven, with slightly melted cream cheese frosting on top! Serve warm with a cup of your favorite tea or hot coffee for a blissful morning treat.
Wanting a more hearty breakfast? Why not serve these up with scrambled eggs, crispy bacon, and fresh fruit!
HOW TO STORE
Store leftover cinnamon rolls in an airtight container in the fridge for up to 3 days. I like to remove them from the fridge for at least an hour before serving so that they are brought back to room temperature.
FAQS
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
This recipe can be prepared with all-purpose flour, but I would highly recommend only using bread flour.
Bread flour contains a higher protein content, which allows for the dough to have a great rise. This gives you the softest and most chewy bite. All-purpose flour will rise, but in my experience, they were more dense.
CAN I MAKE THESE OVERNIGHT AND BAKE THEM IN THE MORNING?
Absolutely! After the bulk fermentation, shape the Sourdough Cinnamon Rolls the night before and store them in the fridge until the next morning. Remove the cinnamon rolls from the fridge for at least 3-4 hours before baking to allow the rolls to rise and puff up before baking. Then bake like normal!
Happy baking!
MORE SOURDOUGH BREAKFAST RECIPES LIKE THIS:
Soft and Fluffy Sourdough English Muffins
Savory Sourdough Strata
Sourdough Dutch Oven (German Pancake)
Crispy and Fluffy Sourdough Waffles
Sourdough Crepes
Soft and Fluffy Sourdough Cinnamon Rolls Recipe
Sourdough Cinnamon Rolls are so soft, extra fluffy and beyond delicious! You won't be able to get over the sweetness from the cinnamon-sugar filling and luscious cream cheese frosting which perfectly balances the sourdough tang we all love!
Ingredients
Sourdough Cinnamon Rolls
- 1/3 cup active sourdough starter (100g)
- 3/4 cup warm milk (175ml)
- 2 Tablespoon dark brown sugar (30g) *see notes
- 4 Tablespoons butter, melted (57g)
- 3/4 teaspoon salt (5g)
- 1 large egg
- 2 1/2 - 3 cups bread flour (350 - 420g)
- 1/2 cup heavy cream, just before baking* (120g)
Filling
- 1/4 cup unsalted butter, softened (30g)
- 2/3 cup dark brown sugar (150g)
- 5 teaspoons ground cinnamon (12g)
Icing
- 2 Tablespoons unsalted butter, room temperature (30g)
- 2 ounces cream cheese, room temperature
- 1 Tablespoon heavy cream (15g)
- 3/4 cup powdered sugar (90g)
Instructions
Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
**Find a Sample Baker's Schedule below.
DOUGH
1. Add 1/3 c active starter (100g), 2 T dark brown sugar (30g), and 3/4 c warm milk (175ml) to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling (no hotter than 120 F) – this could kill the starter and prevent the dough from rising.
*light brown sugar can be substituted for dark brown sugar.
2. Mix on low speed until the ingredients are mixed thoroughly.
3. To the bowl, add 4 T melted unsalted butter (57g), 3/4 tsp salt (5g), and a large egg. Mix on low until fully combined.
4. Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl while it is being kneaded and when the dough feels tacky, not sticky, when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
5. Continue to knead the dough for 5 more minutes at medium speed.
6. For the first rise, cover the bowl with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm spot to rise at least 50% increase (Usually 3-7 hours. The rise times can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise.)
SHAPE
7. . Once the dough has grown at least 50% in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
8. Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.
9. In a small bowl, stir together 2/3 c dark brown sugar (150g) and 5 tsp ground cinnamon (12g).
*light brown sugar can be substituted for dark brown sugar.
10. Sprinkle the cinnamon sugar mixture on the entire surface of the dough.
11. Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 9 equal pieces with unflavored dental floss, string, or a sharp knife.
Or, using a pizza cutter, slice the dough into 9 even stripes, then roll each into a roll for a more polished look.
12. Grease a 2 quart baking dish or large cast iron skillet with butter before gently placing the Sourdough Cinnamon Rolls inside, about 1/2 - 1 inches apart.
13. Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hours, depending on the temperature of your kitchen.
Not ready to bake these in the same day? No worries! Cover the shaped rolls with plastic wrap and store them in the fridge overnight. Before you’re ready to bake the cinnamon rolls, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge.
**Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Then bake as normal.
BAKE
14. Preheat the oven to 350 degrees F. Just before baking, pour 1/2 c heavy cream (120g) over the Sourdough Cinnamon Rolls. The extra moisture from the heavy cream will keep the cinnamon rolls extra soft while baking.
15. Bake the Sourdough Cinnamon Rolls for 30-35 minutes or until the tops are golden brown.
16. Remove from the oven and place the cinnamon rolls on a wire rack to cool slightly.
Cream Cheese Frosting
17. While the cinnamon buns are cooling, prepare the cream cheese frosting.
18. In a large mixing bowl, mix 2 T unsalted butter (30g) and 2 oz room-temperature cream cheese until combined. Add 3/4 c powdered sugar (90g) and 1 T heavy cream (15g) and blend until smooth.
19. Using and offset spatula, spread the cream cheese frosting0 over the warm cinnamon rolls so that it can slightly melt into all of the cracks and crevices. Enjoy!
Notes
Sample Baker's Schedule
Day 1
4 pm - Mix dough
10 pm - Shape and place unbaked rolls in the fridge
Day 2
6 am - Second rise
9 am - Bake
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
MAKE-AHEAD OPTION
If you are looking to prepare these Sourdough Cinnamon Rolls the night before and pop them into the oven the following morning – here are some tips!
Prepare the cinnamon roll dough and shape the cinnamon rolls the night before. Pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls 2-4 hours before baking to allow them to rise and get fluffy in a warm place.
**Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Then bake as normal.
HOW TO SERVE
There’s nothing better than warm Sourdough Cinnamon Rolls fresh from the oven, with slightly melted frosting on top! Serve warm with a cup of your favorite tea or hot coffee for a blissful morning treat.
HOW TO STORE
Store leftover cinnamon rolls in an airtight container in the fridge for up to 2 days. I like to remove them from the fridge for at least an hour before serving so that they are brought back to room temperature.
FAQS
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
This recipe can be prepared with all-purpose flour, but I would highly recommend only using bread flour.
Bread flour contains a higher protein content, which allows for the dough to have a great rise. This gives you the softest and most chewy bite. All-purpose flour will rise, but in my experience, they were more dense.
CAN I MAKE THESE OVERNIGHT AND BAKE THEM IN THE MORNING?
Absolutely! After the bulk fermentation, shape the Sourdough Cinnamon Rolls the night before and store them in the fridge until the next morning. Remove the cinnamon rolls from the fridge for at least 3-4 hours before baking to allow the rolls to rise and puff up before baking. Then bake like normal!
Oh my goodness, these were so yummy and so soft. Thank you for sharing
So thrilled to hear you enjoyed it! Thank you for sharing!
These are the best cinnamon rolls I’ve ever made! I even made them with cold (healthy) starter from my fridge and the timeline was still about the same. Your recipes never disappoint, and at this point whenever I’m looking for a specific sourdough recipe I always check your website first! Highly recommend!
Omg! This recipe is amazing. I did a few substitutions to lower the sugar content like using Monkfruit (I only used 1/2 cup instead of 3/4) for the icing and a brown sugar monkfruit combo in the filling. They were absolutely wonderful. Thank you!
So glad you enjoyed them!
I have always been intimidated to make homemade cinnamon rolls but your recipe made that fear go away. They were so incredibly easy and hands down the most delicious thing I’ve ever made with sourdough. My family is so happy and stuffed and have requested them next week already! This is a keeper for sure.
I absolutely love this, Gina! So thrilled to hear that you and your family enjoyed this recipe. Thank you so much for the kind comment!
How long can I leave them in the fridge after shaping? Is there a max?
Up to 24 hours!
For making ahead, have you tried freezing the cinnamon rolls and then thawing and baking? We will be traveling and I’d love to make these on Christmas, but I won’t have time before to make it all.
You can freeze rolls before or after they have been baked. I would recommend freezing baked rolls without the frosting!
Wanting to bake these Christmas morning but also have plans Christmas Eve. Would I be able to leave the cinnamon rolls in the fridge for 2 nights you think?
The max I would leave unbaked cinnamon rolls in the fridge would be 24 hours, otherwise they might run into the possibility of over proofing.
Okay thank you! So sounds like freezing them unbaked is my best bet in preparing them further ahead of time. Are the baking instructions any different with the frozen cinnamon rolls?
At hour 6 it hadn’t risen for first rise time. So I suck it in my oven. It did finally rise but has been like 16 hours is it safe to still bake with ?
If your kitchen is cooler, it will take your dough longer to rise. Once it has risen, it should be ready to bake!