Soft and Fluffy Sourdough Cinnamon Rolls Recipe
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These homemade Sourdough Cinnamon Rolls are everything a cinnamon roll should be—soft, extra fluffy, and packed with that classic cinnamon sugar swirl. What I love most about this recipe is the balance of flavor—the rich cinnamon filling with just a hint of that signature sourdough tang. Honestly, I (and everyone who’s tried them) think they’re even better than traditional cinnamon rolls!
I share plenty of make-ahead options so that these sourdough cinnamon rolls can easily fit into your busy schedule, but if you’re short on time, my Sourdough Discard Cinnamon Rolls are a great quicker option and ready in about 2 hours.
Quick Look: Sourdough Cinnamon Rolls
- Prep Time: 30 minutes
- Fermentation Time: 9 hours
- Bake Time: 30 minutes
- Total Time: 10 hours
- Servings: 9 cinnamon rolls
- Calories: ~481 kcal per serving (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Soft, fluffy, and perfectly sweet with warm cinnamon swirled through every layer. The rich, buttery dough pairs with that classic gooey filling and a luscious cream cheese frosting on top, all balanced with a slight sourdough tang that makes them extra irresistible.
- Difficulty: Intermediate – Cinnamon rolls take a little time and patience with the dough and rising, but the steps are simple and totally doable. If you’ve baked with yeast or sourdough before, you’ll feel comfortable jumping right in!
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Why You’ll Love This Recipe
- A good cinnamon roll should be soft, puffy, and slightly chewy. This recipe gives you sourdough cinnamon rolls that hit all of those marks. If you’re looking for something faster, my Sourdough Discard Cinnamon Rolls are ready in just 2 hours!
- Gut-friendly-Because these rolls use a fed, bubbly sourdough starter, the flour naturally breaks down during fermentation. That makes the rolls easier to digest while still giving you that subtle sourdough tang. If you enjoy long-fermented bakes, these Sourdough Orange Rolls are another tasty treat you’ll appreciate.
- Make-Ahead/Overnight option-You can prep the rolls the night before and bake them in the morning, which makes them perfect for holidays or slow weekends. Want something else that’s also great to make ahead for easy baking the next morning? Try these Sourdough Discard Lemon Blueberry Sweet Rolls.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Cinnamon Rolls:
- Bread Flour – For the fluffiest sourdough cinnamon rolls, I recommend using bread flour. The higher protein content gives a better rise, creating a soft and chewy roll.
- Milk -I used whole milk, but you can substitute your favorite non-dairy milk.
- Active Sourdough Starter –A bubbly and active starter gives the best rise and the puffiest dough.
- Dark Brown Sugar – Provides a richer, almost caramel-like flavor. You can use light brown sugar instead if that’s what you have.
- Unsalted Butter – Softens the dough for a chewier bite.
- Large Egg – Adds extra moisture to the dough.
- Salt – Any unrefined salt will do, but I really like Redmond’s Unrefined Salt for the extra minerals.
Filling:
- Unsalted Butter – Use softened, room-temperature butter for easy spreading.
- Dark Brown Sugar – Can substitute with light brown sugar.
- Ground Cinnamon – Adds the warm, spicy flavor sourdough cinnamon rolls are known for.
Frosting:
- Cream Cheese – Room-temperature cream cheese makes it easy to mix into a smooth frosting.
- Butter – Softened butter blends right in with the cream cheese.
- Heavy Cream – Adds just enough liquid so the frosting spreads easily and melts slightly over warm rolls.
- Powdered Sugar – Sweetens the frosting and makes it creamy without any graininess.
Baking Time For Sourdough Cinnamon Rolls
|
Time |
Process |
|---|---|
|
DAY 1 |
Step |
|
4:00 PM |
Mix dough |
|
DAY 2 |
|
|
10:00 PM |
Shape and place unbaked rolls in the fridge |
|
6:00 AM |
Second rise |
|
9:00 AM |
Bake |
MAKE-AHEAD Option
If you want to prepare these Sourdough Cinnamon Rolls the night before and bake them the next morning, here’s how to do it.
Option #1:
You can mix the dough just before bed and let it rise and ferment overnight. The next day, shape the rolls and let them rise a second time before baking.
Option #2:
Prepare the cinnamon roll dough and shape the rolls the night before. Place the covered baking dish in the fridge overnight. Pull out the unbaked rolls 1–4 hours before baking to allow them to rise and get fluffy.
Since this is an enriched dough, it can take longer to rise. The rise time will also depend on your kitchen temperature. A cooler kitchen slows the bulk fermentation and final rise, while a warmer kitchen speeds it up. Then bake as usual.
How to Make Sourdough Cinnamon Rolls
Make the Dough
- In the bowl of a stand mixer with the paddle attachment, combine the active starter, brown sugar, and warm milk. Make sure the milk isn’t hotter than 120°F, or it could kill the starter and prevent the dough from rising. Mix on low speed until fully combined.
- Add the melted butter, salt, and egg and mix on low until incorporated.
- Switch to the dough hook attachment. Add the flour, mixing on medium until incorporated, then knead for 5 minutes on medium speed.
- Cover the bowl and leave the dough to double in size.
Shape the Rolls
- Transfer the dough to a lightly floured surface. Roll into a 16×12-inch rectangle.
- Spread softened butter over the entire rectangle of dough.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle over the buttered dough.
- Using a pizza cutter, cut the dough into 9 equal pieces and roll.
- Cut into 9 equal pieces using unflavored dental floss, string, a sharp knife, or a pizza cutter.
- Grease a 9×9 baking dish or 2-quart dish with butter and place the rolls about 1/2–1 inch apart.
- Cover with plastic wrap and let rise for a second time (second rise) until puffy, about 2–4 hours. If not baking the same day, cover and store the unbaked rolls in the fridge overnight. Pull out before baking and let rise until puffy.
Bake
- Preheat the oven to 350°F.
- Just before baking, pour heavy cream over the rolls for extra softness.
- Bake for 30–35 minutes, or until the tops are golden brown.
- Remove from the oven and cool on a wire rack.
Make the Cream Cheese Frosting
- In a large bowl, beat room-temperature cream cheese and butter for 1–2 minutes.
- Add heavy cream and powdered sugar and mix until smooth.
- Spread frosting over warm rolls so it melts into all the cracks and crevices.
- Grab a roll and take a bite, see how you like it. I’m 100% sure you won’t stop at one!
McKenna’s Helpful Tips
- Lightly flour your countertop. This keeps the sticky dough from sticking and makes rolling and shaping easier.
- Dough will be slightly tacky. That’s normal! Resist adding too much flour. You want the rolls soft and fluffy.
- Stand mixer helps. It saves time and keeps your hands clean, but you can knead by hand if you prefer.
- Watch the rise, not the clock. The dough is ready for shaping when it’s doubled in size, dome-shaped, and airy. Temperature affects rise times, so be patient.
How to Store
Keep leftover cinnamon rolls in an airtight container at room temperature for up to a day. For longer storage, refrigerate for up to three days and let them sit at room temperature for at least an hour before serving. To reheat, warm in the oven at 300°F for 5–10 minutes or microwave a single roll for 20–30 seconds. For extra softness, brush lightly with butter after warming.
Sourdough Cinnamon Rolls FAQs
Can I use all-purpose flour instead of bread flour?
Yes you can, but bread flour is best. Its higher protein content gives the dough a better rise and a softer, chewier roll. All-purpose flour will work, but the rolls may be slightly denser.
Can I make these sourdough cinnamon rolls overnight and bake them in the morning?
Absolutely. After the first rise, shape the rolls and store them covered in the fridge overnight. Pull them out a few hours before baking so they can rise and puff up before going into the oven. Or if you need something quicker, make my Sourdough Discard Cinnamon Rolls – they’re ready to bake in just 2 hours!
Do I need a stand mixer to make the dough?
No, you can knead by hand if you don’t have one. A stand mixer just makes it faster and keeps your hands cleaner, especially with sticky dough.
Why is my dough so sticky?
Sticky dough is normal with sourdough and enriched rolls. Avoid adding too much extra flour, as this can make the rolls dense. Lightly oiling and flouring your countertop and rolling pin helps when rolling and shaping.
If you tried this Sourdough Cinnamon Rolls Rolls recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
FULL RECIPE TUTORIAL
Sourdough Cinnamon Rolls Recipe
Yield: 9 Sourdough Cinnamon Rolls
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!
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Ingredients
Sourdough Cinnamon Rolls
- 100 grams active sourdough starter 1/3 cup
- 175 grams warm milk 3/4 cup
- 30 grams dark brown sugar *see notes 2 Tablespoon
- 57 grams unsalted butter, melted 4 Tablespoons
- 5 grams salt 3/4 teaspoon
- 1 large egg room temperature
- 370 grams bread flour 2 1/2 cups + 2 Tablespoons
- 120 grams heavy cream, warm (just before baking) 1/2 cup
Filling
- 57 grams unsalted butter, softened 1/4 cup
- 150 grams dark brown sugar 2/3 cup
- 12 grams ground cinnamon 2 Tablespoons
Cream Cheese Frosting
- 28 grams unsalted butter, room temperature 2 Tablespoons
- 55 grams cream cheese, room temperature 2 ounces
- 15 grams heavy cream 1 Tablespoon
- 90 grams powdered sugar 3/4 cup
Instructions
Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
DOUGH
- Add active starter, dark brown sugar and warm milk 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.The dough can also be mixed and kneaded by hand. Increase the knead time to 8-10 minutes.Light brown sugar can be substituted for dark brown sugar.100 grams active sourdough starter, 175 grams warm milk, 30 grams dark brown sugar *see notes
- Mix on low speed until the ingredients are mixed thoroughly.
- To the bowl, add the melted unsalted butter, salt, and a large room temperature egg. Mix on low until fully combined.57 grams unsalted butter, melted, 5 grams salt, 1 large egg
- Switch the paddle attachment with the dough hook attachment. Then, mix in the flour, adding 70g (1/2 c) at a time, and mix on medium until incorporated. Stop to scrape the sides of the bowl with a rubber spatula in between each addition of flour. You know 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. The dough should also pass the windowpane test, which means you can stretch out the out a piece of the dough and light can pass through it without it ripping. (If measuring by cups, be sure to fluff up the flour and spoon it into the measuring cups for a more precise measurement.)370 grams bread flour
- Continue to knead the dough for 5 more minutes at medium speed.
- Remove the dough and place it in a lightly greased straight-edge bowl. For the first rise, cover the bowl with the plastic cover or plastic wrap and let the dough rest in a warm spot to double in size. In my 70 degree F kitchen this took about 6-7 hours. The rise times can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.I love this straight-edge bowl as it allows me to clearly see when the dough is done rising.
*See Notes below for Make-ahead options*
SHAPE
- Once the dough has doubled in size, remove the dough onto a clean 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.57 grams unsalted butter, softened
- In a small bowl, stir together dark brown sugar and ground cinnamon.Light brown sugar can be substituted for dark brown sugar.150 grams dark brown sugar, 12 grams 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. (about 1 3/4 inches per roll)Or, using a pizza cutter, slice the dough into 9 even stripes, then roll each into a roll for a more polished look.
- Grease an 9 x 9 inch baking dish, 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.
- Cover with plastic wrap and let rise for a second time until they have noticeably grown and look puffy. This took about 3-4 hours in my 70 degree F kitchen.
- Not ready to bake these in the same day? No worries! See directions in the Notes below.
BAKE
- Preheat the oven to 350 degrees F. Just before baking, pour warmed heavy cream over the Sourdough Cinnamon Rolls. The extra moisture from the heavy cream will keep the cinnamon rolls extra soft while baking.120 grams heavy cream, warm (just before baking)
- Bake the Sourdough Cinnamon Rolls for 30-35 minutes or until the tops are golden brown and the internal temperature is 190 degrees F. If the cinnamon rolls are browning too quickly, cover them with aluminum foil and continue baking.
- 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, mix unsalted butter and room-temperature cream cheese until combined. Add powdered sugar and heavy cream and blend until smooth.28 grams unsalted butter, room temperature, 55 grams cream cheese, room temperature, 15 grams heavy cream, 90 grams powdered sugar
- Using an 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. Serve warm and enjoy!
Notes
This recipe card was updated on 03/06/26.
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 Options
If you are looking to prepare these Sourdough Cinnamon Rolls the night before and bake them the following morning – here are some options and tips! Option 1: Prepare the dough and once it has doubled in size, over the bowl and chill in the fridge overnight. The following morning, shape the cinnamon rolls and allow them to rise and get fluffy in a warm place before baking as normal. Since the dough is cool from the fridge, the second rise will take longer to complete. Option 2: 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 to allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen this took about 3-4 hours. Option 3: Prepare the dough and shape the cinnamon rolls, then pop the covered baking dish into the freezer overnight. Once frozen solid, place the sourdough cinnamon rolls into a freezer-safe bag and store for up to 1 week for the best results. When ready to bake, place the frozen cinnamon rolls in a greased baking dish. Cover and place them in the refrigerator the night before. The next morning, take them out of the fridge and allow them to rise in a warm place until fluffy. Again, in my 70 degree F kitchen, this took about 3-4 hours.Bake, Freeze & Reheat
Otherwise, you can bake the cinnamon rolls as normal, then allow them to cool to room temperature. DO NOT ICE WITH FROSTING. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature or in the fridge overnight. Once thawed, reheat them in a 350 degree F oven for about 15 minutes or until warmed through. Top with icing and serve! **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 final rise, while a warmer kitchen will be quicker. 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!Nutrition
Serving: 1g | Calories: 481kcal | Carbohydrates: 64g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 262mg | Potassium: 136mg | Fiber: 2g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
I want to make this recipe. But I’m wondering if there is a reason that I can’t shape the rolls and let them rise about half way and then put them in the fridge overnight to cut down on time rising in the morning. Thoughts??
Yes, you can absolutely do that! Shape the rolls, let them rise at room temperature just until they look slightly puffy (about 30–50% risen), then cover and refrigerate overnight. In the morning, take them out and let them finish rising until they’re light, airy, and noticeably fuller — this may take anywhere from 45–90 minutes depending on kitchen warmth.
The biggest thing to watch is overproofing in the fridge, so don’t let them rise too much before chilling. If they look more than halfway risen going into the refrigerator, they may overproof overnight. Otherwise, it’s a great way to save time and still get beautifully fluffy rolls!
Can you freeze these? Would you do that after baked but before frosting?
Thanks!
Absolutely! You can freeze them before or after baking! However, if you freeze them shaped before baking, I would plan to bake them within the next week, otherwise they might not rise as well.
Could I make these with pumpkin purée instead of some of the liquid?
I haven’t personally tested swapping in pumpkin purée for some of the liquid in this cinnamon roll recipe, so I can’t say for sure how it would affect the texture or rise. Because these are enriched rolls with a long-fermentation process, adding pumpkin purée could make the dough heavier and wetter, which might affect how well it rises and how soft the rolls turn out.
If you’d like to experiment, I’d suggest replacing a small portion of the milk or cream with pumpkin purée first—maybe start with 1/4 cup—and see how the dough handles it. You might also need to adjust the flour slightly to maintain the right dough consistency.
If you try it, I’d love to hear how it turns out!
Can you make these in the morning and use yeast or baking soda/powder as a discard recipe?
Using yeast will certainly make the dough rise faster! However, this recipe was specifically tested with just sourdough starter to be a 100% sourdough recipe.
I’m interested in making sourdough cinnamon rolls in a school class. Our class periods are about 65 minutes, every other day. We would make the rolls on a Monday, Wednesday, Friday week. Making the dough on Monday, shaping on Wednesday and baking on Friday. Each time proofing in the fridge between classes. Is there a way to make this work? I’d like to do it without adding commercial yeast so we can make a comparison.
Such a fun idea to try these in a class setting! My hunch is that leaving the dough in the fridge for 5 days would over-ferment it and likely break down the structure too much for good rolls. One option would be to make and shape them earlier in the week, freeze the shaped rolls, and then let them thaw/rise in the fridge before baking Friday. That way, you still get the sourdough experience without over-fermenting the dough. Hope you and your students love this recipe!
Wow. I tried 3 times to perfect this recipe and I finally did it! It’s amazing.
Hi, I have tried to make these cinnamon rolls twice now. I follow the recipe with a kitchen scale, but the dough is very liquidy and soft.. too runny to be shaped at all. I keep having to add almost a 10g of flour. Am I missing something?
Hi Elbe! Thanks so much for giving the recipe a try. Since you’re using a kitchen scale (which is great!), my hunch is that humidity may be playing a role—on very humid days, flour absorbs less liquid, which can make doughs feel much wetter than usual. Another possibility is the type of flour (lower protein flours absorb less), or if your starter is on the wetter side.
Adding 10g of flour to bring it together is totally fine. You could also try reducing the milk by 25-50 grams. Let me know if you have any other questions—happy to help!
I’m wanting to double this recipe & divide it out to make 16 rolls, & bake them 2 at a time in little 7×5 tins to sell (microbaker here!) Would I need to adjust the baking time? Also, under Cottage Food Law, I cannot use cream cheese. Do you have a cinnamon roll icing without it? THX!!!
We have an egg allergy. Is there a substitution that would work or could it be omitted?
Hi Heather, I haven’t tested this myself, but with some research, it looks like you can substitute the egg with a flax egg — just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. Let me know if you try it — I’d love to hear how it goes for you!
Made these several times and they’re always a huge hit! So easy and delicious! 🙂 thank you!
So thrilled to hear that, Erin! Thank you for sharing.
These are the best cinnamon rolls ever! They don’t taste too sour, they are just amazing! They do take quite a while to rise but I promise they are worth it!
So glad you enjoyed them, Sadie!
This recipe is delicious. I wonder, could you use the same dough to make donuts?
So glad you enjoyed this recipe, Kennitha! Ooo, that’s an idea. I might just have to try that!
I made these yesterday and baked this morning. Firstly, the recipe is very well written. I love how you put the ingredients needed for each step in the directions portion of the recipe. This was very helpful and prevents a lot of flipping to other pages. These rolls are incredibly delicious and so decadent. I especially loved the frosting as did my 7 year old daughter! The only change I made was to add a touch of vanilla bean paste to the frosting. So perfect with my cup of coffee this morning! I put them in the fridge overnight after shaping, took them out around 6 am and baked around 10. I’ve made yeasted cinnamon rolls and these were so much more tender and bakery-like. I look forward to adjusting this recipe to make orange rolls or pumpkin spice rolls. Thank you so much for sharing these!
Hi Mandy! I am so glad everyone enjoyed these cinnamon rolls. Aren’t they heavenly! Love the inclusion of vanilla bean paste, thank you for sharing!
These were the best cinnamon rolls I have ever made. Made them the day before and did an overnight ferment. While they rose the next morning, the cinnamon and sugar released a bit of a syrup at the bottom of the baking dish and then after baking with the warm cream developed a delish sticky caramel. The cinnamon rolls were fluffy and soft. Definitely a keeper recipe, my family devoured them. Thank you for sharing.
Hi Tammy! Aren’t they heavenly?! Thrilled to hear that you and the whole family loved them. Thank you so much for sharing!
My dough isn’t proofing at the second rise. Can I use the bread proof option on my oven?
Hi Stephanie! Absolutely! This will create a nice and toasty environment for your dough to rise in. Just be sure to check on it often as the dough will rise faster than room temperature.