You’ll love these cinnamon rolls for their incredibly tender texture, complex flavor, and natural fermentation. The sourdough starter adds depth and structure, making each bite soft and satisfying without being overly sweet. These rolls rise slowly, allowing the flavors to develop beautifully. Plus, they can be made overnight and baked fresh in the morning—ideal for weekend baking or sharing with friends and family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
Active sourdough starter
All-purpose flour
Whole milk
Granulated sugar
Unsalted butter, softened
Eggs
Salt
For the filling:
Brown sugar
Ground cinnamon
Unsalted butter, softened
For the glaze:
Powdered sugar
Milk or cream
Vanilla extract
Optional: cream cheese for a tangier glaze
Directions
In a large mixing bowl, combine sourdough starter, milk, flour, sugar, eggs, and salt. Mix until a soft dough forms.
Knead the dough for 8–10 minutes, then add softened butter and knead until fully incorporated and smooth.
Cover and let the dough rest at room temperature for 4–6 hours, performing stretch-and-folds every hour.
Once doubled in size, transfer the dough to a lightly floured surface. Roll into a large rectangle.
Mix the brown sugar and cinnamon. Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
Roll the dough tightly from the long edge into a log. Slice into 8–12 even rolls.
Arrange the rolls in a buttered baking dish. Cover and proof overnight in the refrigerator (8–12 hours).
In the morning, remove from fridge and let come to room temperature (about 1 hour).
Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until golden brown and cooked through.
While the rolls cool slightly, mix the glaze ingredients until smooth. Drizzle over warm rolls and serve.
Servings and timing
This recipe makes 8–12 cinnamon rolls. Preparation time: 30 minutes (active) Bulk fermentation: 4–6 hours Cold proof: 8–12 hours Bake time: 25–30 minutes Total time: approximately 14–18 hours
Variations
Cream cheese frosting: Swap the glaze for a rich cream cheese frosting.
Nutty filling: Add chopped pecans or walnuts to the cinnamon-sugar layer.
Raisin rolls: Mix raisins into the filling for extra sweetness.
Orange glaze: Add orange zest and juice to the glaze for a citrus twist.
Whole wheat: Replace part of the flour with whole wheat for a heartier roll.
Storage/Reheating
Store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat rolls in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes. To freeze, wrap baked (and unfrosted) rolls tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw and warm before glazing and serving.
FAQs
Can I use sourdough discard?
No, active starter is needed for proper rise and fermentation in this recipe.
Do I have to refrigerate overnight?
Overnight cold proofing enhances flavor and makes baking easier, but you can also proof at room temperature for 2–3 hours if needed.
How sticky should the dough be?
The dough should be slightly tacky but not too sticky—add flour gradually if needed while kneading.
Can I make these dairy-free?
Yes, use plant-based milk, dairy-free butter, and a glaze made with non-dairy alternatives.
Why didn’t my rolls rise?
Your starter may not be active enough, or the room may be too cold. Make sure your starter is bubbly and passes the float test.
Can I use bread flour?
Yes, bread flour will give the rolls more chew and structure.
How do I get evenly shaped rolls?
Use a sharp knife or unflavored dental floss to slice the log cleanly into even rolls.
Can I freeze unbaked rolls?
Yes, after shaping, freeze them on a tray, then transfer to a bag. Thaw overnight in the fridge before baking.
What’s the best way to reheat rolls?
Warm them briefly in the microwave or oven to bring back their soft texture and melt the glaze.
Can I reduce the sugar?
Yes, reduce the sugar in the dough or filling to suit your taste, though it may slightly affect flavor and texture.
Conclusion
Sourdough Cinnamon Rolls are the ultimate comfort bake—soft, tender, and bursting with rich cinnamon flavor. With their naturally leavened dough and indulgent glaze, these rolls are perfect for special mornings or weekend baking projects. A beautiful blend of classic taste and sourdough craftsmanship, they’re sure to become a favorite in your kitchen.
Sourdough Cinnamon Rolls are soft, fluffy, and rich with cinnamon-sugar flavor, featuring a naturally leavened dough for a subtle tang and deep flavor. Topped with a sweet glaze, these rolls are perfect for special mornings or make-ahead brunches.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:14–18 hours
Yield:8–12 rolls
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup active sourdough starter (100% hydration)
3 cups all-purpose flour
3/4 cup whole milk
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon salt
1/2 cup brown sugar (for filling)
2 teaspoons ground cinnamon (for filling)
1/4 cup unsalted butter, softened (for filling)
1 cup powdered sugar (for glaze)
2–3 tablespoons milk or cream (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Optional: 2 oz cream cheese (for a tangier glaze)
Instructions
In a large mixing bowl, combine sourdough starter, milk, flour, sugar, eggs, and salt. Mix until a soft dough forms.
Knead the dough for 8–10 minutes, then add softened butter and knead until smooth and fully incorporated.
Cover and let the dough rest at room temperature for 4–6 hours, performing stretch-and-folds every hour.
Once doubled in size, transfer dough to a lightly floured surface and roll into a large rectangle.
Mix brown sugar and cinnamon. Spread softened butter over the dough, then sprinkle with cinnamon-sugar mixture.
Roll the dough tightly from the long edge into a log and slice into 8–12 even rolls.
Arrange the rolls in a greased baking dish. Cover and refrigerate overnight (8–12 hours).
In the morning, remove from fridge and let come to room temperature for about 1 hour.
Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until golden brown.
While the rolls cool slightly, whisk together glaze ingredients until smooth. Drizzle over warm rolls and serve.
Notes
Use cream cheese in the glaze for a tangy, classic topping.Add chopped pecans, walnuts, or raisins to the filling for extra texture.Swap in some whole wheat flour for a heartier roll.Add orange zest to the glaze for a citrus variation.Slice the log with unflavored dental floss for cleaner cuts.
