Sourdough Cinnamon Roll Recipe: Who doesn’t love the sweet, gooey comfort of a cinnamon roll? Now, imagine that warm, cinnamon-sugar goodness made with the tangy, rich complexity of a sourdough starter. If you’re looking for a way to use your active sourdough starter beyond just making bread, these sourdough cinnamon rolls are a must-try. They’re not just delicious—they’re absolutely irresistible.
Sourdough adds a unique flavor and a healthier twist to the classic cinnamon roll. It naturally leavens the dough, making it airy, soft, and flavorful without using commercial yeast. And for those who already keep a starter on hand, it’s the perfect way to give it purpose. This recipe does take time, but that slow fermentation process is what gives it its incredible texture and depth.
Whether you’re a seasoned sourdough baker or a newbie wanting to try something sweet, this step-by-step guide will walk you through everything you need to know. You’ll learn how to make the dough, shape your rolls, and even whip up a silky glaze to drizzle on top. Let’s get baking!
Ingredients You’ll Need
Let’s talk ingredients. Great cinnamon rolls start with the right components—each playing a vital role in flavor, texture, and structure. Here’s what you’ll need, broken down into sections for clarity.
For the Dough:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- ¾ cup (180ml) whole milk (lukewarm)
- ¼ cup (50g) granulated sugar
- 1 large egg
- 4 tbsp (60g) unsalted butter (softened)
- 3 ½ cups (420g) all-purpose flour
- 1 tsp salt
The dough is the foundation. Your sourdough starter acts as the natural leavening agent, replacing commercial yeast. Whole milk adds moisture and richness, while butter makes the dough tender and soft.
For the Filling:
- ½ cup (100g) brown sugar (packed)
- 2 tbsp ground cinnamon
- 4 tbsp (60g) unsalted butter (softened)
This is where the magic happens. Brown sugar gives that molasses-like depth, cinnamon brings warmth, and the butter helps it all melt beautifully into the dough during baking.
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp milk or cream
- ½ tsp vanilla extract
Simple but effective. This glaze is sweet, creamy, and just thin enough to drizzle over warm rolls for that dreamy finishing touch.
Make sure all your ingredients are at room temperature before starting. This helps everything mix more easily and evenly, especially when working with a sourdough-based dough that’s slower to ferment.
Preparing Your Sourdough Starter
Before you even think about mixing your dough, your starter needs to be in top shape. A sluggish or unfed starter can lead to flat, dense rolls—not the fluffy, cloud-like ones we’re aiming for.
Feed Your Starter:
The night before baking, feed your starter as you normally would. A good rule of thumb is:
- 1 part starter
- 1 part flour
- 1 part water (by weight)
Leave it in a warm place (around 70–75°F or 21–24°C) for 4–6 hours or overnight, depending on how active it is. It should double in size and be bubbly and airy when it’s ready to use.
Signs Your Starter is Ready:
- Doubled in volume
- Bubbly on the surface
- Slightly tangy aroma
- Passes the “float test” (a spoonful floats in water)
Using a ready starter is key to getting the dough to rise properly. Underfed or inactive starter won’t ferment the dough well and will leave you disappointed.
Making the Dough
Now that your starter is alive and kicking, let’s get to the heart of this recipe—the dough. This process takes time, but the results are so worth it.
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine the active sourdough starter, warm milk, sugar, egg, and softened butter. Mix until the ingredients are combined and smooth.
Step 2: Add Dry Ingredients
Gradually add the flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment if you prefer.
Step 3: Bulk Fermentation
Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it ferment at room temperature for 6–8 hours. It should double in size.
This slow rise is where the sourdough magic happens. During this phase, the dough develops structure and flavor, making the final rolls incredibly tender and rich.
Rolling and Filling the Dough
Here comes the fun part—turning that fluffy dough into cinnamon-packed spirals.
Step 1: Roll the Dough Out
Lightly flour your surface and roll the dough into a large rectangle, about 12×18 inches. Try to keep the thickness even throughout.
Step 2: Spread the Filling
In a small bowl, mix the brown sugar and cinnamon. Spread the softened butter across the dough evenly, then sprinkle the cinnamon-sugar mixture on top. Press it down lightly to help it stick.
Step 3: Roll It Up
Starting from the long side, tightly roll the dough into a log. Use a sharp knife or dental floss to cut into 9–12 equal pieces, depending on your preferred roll size.
Step 4: Second Rise
Arrange the rolls in a greased baking dish, cover, and let them rise at room temperature for 1–2 hours, or until puffy. You can also cover and refrigerate them overnight, then bake in the morning.
Baking the Cinnamon Rolls
Once your sourdough cinnamon rolls have completed their final rise, it’s time to bake them to golden perfection. This step is where all your patience pays off, and your kitchen fills with the incredible aroma of cinnamon and fresh bread.
Preheat and Bake
Preheat your oven to 375°F (190°C). Place the rolls in the center rack and bake for 20–25 minutes, or until they’re golden brown on top and cooked through. If you’re using a glass or ceramic baking dish, it might take a few extra minutes.
You’ll know they’re done when:
- The tops are golden and slightly crispy
- The center rolls are no longer doughy
- The smell is absolutely irresistible
Tips for Even Baking
- Rotate the pan halfway through baking for even browning
- Tent with foil if the tops brown too quickly
- Use a thermometer to ensure the center reaches around 190°F (88°C)
Remove the rolls from the oven and let them cool slightly while you prepare the glaze. Don’t skip the cooling—it helps the glaze stay on top instead of melting right off.
Making the Glaze
A proper cinnamon roll isn’t complete without that sweet, creamy glaze dripping over the top. It’s the perfect contrast to the warm spices and soft bread, creating a bite that’s pure bliss.
How to Make the Glaze:
In a medium bowl, whisk together:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Adjust the consistency:
- Add more milk for a thinner drizzle
- Add more sugar for a thicker spread
Glazing the Rolls:
Pour the glaze over the warm (not hot!) cinnamon rolls. Spread it out with a spoon or spatula so it sinks slightly into the rolls and forms a gorgeous icing layer on top.
For an extra decadent touch, try one of these glaze variations:
- Cream Cheese Glaze: Mix in 2 oz of softened cream cheese for a tangy finish
- Maple Glaze: Add 1 tablespoon of maple syrup for a richer, earthy sweetness
- Coffee Glaze: Replace milk with strong brewed coffee for a subtle mocha flavor
Overnight Option
Want to enjoy warm cinnamon rolls fresh in the morning without waking up at 4 a.m.? The overnight method has your back.
How to Do It:
- After slicing and placing the rolls in the pan, cover them tightly with plastic wrap.
- Refrigerate overnight (up to 16 hours).
- In the morning, let them come to room temperature for 1–2 hours.
- Bake as usual at 375°F (190°C).
This method is great for busy mornings, holidays, or brunch guests. The slow overnight proof enhances flavor even more, making your rolls taste like they came straight from a bakery.
Storage and Reheating Tips
Cinnamon rolls are best fresh, but let’s face it—you probably won’t eat them all in one sitting. Here’s how to store and reheat them without sacrificing texture or flavor.
Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days, though they may dry out slightly.
- Freezer: Wrap tightly in plastic wrap and foil, freeze for up to 3 months.
Reheating:
- Microwave: Heat individual rolls for 20–30 seconds.
- Oven: Bake at 325°F (163°C) for 10 minutes, covered with foil to prevent drying.
- Air Fryer: Reheat at 300°F (149°C) for 3–5 minutes for a slightly crisp edge.
If freezing, glaze the rolls after reheating for the freshest taste and texture.
Troubleshooting Common Issues
Even the best bakers run into hiccups. Here are some common problems and how to fix them.
1. Dough Didn’t Rise
- Starter may not have been active
- Kitchen too cold
- Not enough time given for bulk fermentation
Solution: Always use a bubbly, fed starter and let the dough rise in a warm spot.
2. Rolls Are Dense
- Under-proofed or over-kneaded dough
- Too much flour added
Solution: Keep the dough slightly tacky. Don’t rush fermentation—give it time to rise fully.
3. Cinnamon Sugar Leaked Out
- Filling too runny
- Rolled too loosely
Solution: Use softened, not melted, butter and roll the dough tightly.
4. Rolls Burned on Top
- Oven too hot
- Placed too close to upper heating element
Solution: Lower the oven rack, or tent with foil partway through baking.
Troubleshooting helps improve your bake every time. So if your rolls weren’t perfect, don’t stress—just learn and tweak for next time!
Health Benefits of Sourdough
Most people associate cinnamon rolls with indulgence (and rightfully so), but when made with sourdough, you get a few surprising health benefits that elevate this sweet treat into something a bit more wholesome.
1. Easier to Digest
Sourdough fermentation breaks down gluten and phytic acid, making it gentler on your stomach. This can be a game-changer for people with mild gluten sensitivity (though not suitable for celiacs).
2. Lower Glycemic Index
The natural fermentation process of sourdough slows down how quickly sugars are absorbed into the bloodstream. That means a slower, more even energy release—less of a sugar crash!
3. Rich in Nutrients
Fermented dough increases the bioavailability of essential nutrients like magnesium, iron, and zinc. You’re not just eating a treat—you’re sneaking in some vitamins and minerals too.
4. Gut Health Boost
The beneficial bacteria and yeasts in sourdough promote a healthy gut microbiome, which impacts everything from digestion to immunity and even mental health.
While these health perks don’t cancel out the sugar and butter, they do make sourdough cinnamon rolls a more nutrient-dense choice than traditional recipes.
Flavor Enhancements and Add-ins
Want to take your sourdough cinnamon rolls to the next level? The base recipe is fantastic, but adding some creative twists can make them even more special.
Flavor Boosters:
- Orange Zest: Adds a fresh, citrusy punch to the filling or glaze.
- Cardamom: A sprinkle with cinnamon creates a more complex, aromatic flavor.
- Nutmeg: Just a dash deepens the warm spice profile.
Filling Add-ins:
- Chopped Pecans or Walnuts: For crunch and extra flavor.
- Raisins or Dried Cranberries: Adds sweetness and texture.
- Chocolate Chips: For a gooey, dessert-like twist.
Topping Ideas:
- Cream Cheese Frosting: Tangy and rich, it’s a classic upgrade.
- Salted Caramel Drizzle: Decadent and perfect for a holiday brunch.
- Toasted Coconut: Gives a tropical crunch to each bite.
These variations let you personalize your rolls for different seasons, special occasions, or just to shake things up a bit.
Why Choose Sourdough Over Commercial Yeast
With so many recipes using instant yeast, why go through the extra time and effort of using sourdough?
1. Flavor Complexity
Sourdough develops a deep, tangy flavor that yeast simply can’t replicate. The slow fermentation brings out subtle nuances that make every bite more satisfying.
2. Natural and Ancient
Sourdough is one of the oldest leavening methods. No additives, no commercial yeast—just flour, water, and time. It’s baking in its purest form.
3. Improved Texture
The long rise gives you a pillowy interior and a slight chewiness that balances perfectly with the gooey filling.
4. More Forgiving Timing
With sourdough, you can adjust your baking schedule. Do a long, slow ferment in the fridge if needed—it actually enhances flavor rather than hurting it.
In short, sourdough cinnamon rolls take a little more time, but they reward you with an artisan-quality result every single time.
Making Sourdough Rolls Vegan-Friendly
Yes, you can make this recipe completely plant-based without sacrificing flavor or texture. Here’s how to adjust the ingredients:
Swap These Ingredients:
- Milk: Use oat milk, almond milk, or soy milk.
- Butter: Vegan butter or coconut oil.
- Egg: Use ¼ cup of unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water).
- Glaze: Use plant-based milk and a vegan powdered sugar (some are processed with bone char—read the label!).
The dough still comes out tender, fluffy, and deliciously tangy. You’ll get all the flavor and comfort of traditional cinnamon rolls, minus the dairy and eggs.
Tips for Beginner Bakers
Sourdough baking can feel intimidating, but don’t worry—these tips will guide you through the process like a pro, even if it’s your first time.
1. Plan Ahead
Sourdough rolls aren’t a quick bake. The dough needs time to ferment and rise—be patient and plan accordingly.
2. Keep It Warm
Fermentation thrives in warmth. Keep your dough in a cozy spot, like the top of your fridge, inside the oven with the light on, or wrapped in a warm towel.
3. Don’t Over-Flour
A common beginner mistake is adding too much flour, which makes the dough dry. It’s okay if it’s a little sticky; trust the process.
4. Use Parchment Paper
When baking, line your pan with parchment to prevent sticking and make cleanup easier.
5. Practice Makes Perfect
The more you bake with sourdough, the better you’ll understand its behavior. Don’t stress about perfection—just enjoy the journey (and the rolls!).
Serving Suggestions
You’ve baked the perfect batch of sourdough cinnamon rolls—now it’s time to serve them up in style. Whether you’re enjoying them solo with a cup of coffee or presenting them at a weekend brunch, here are some delicious serving ideas.
1. Classic Morning Treat
Serve warm with a hot mug of coffee, tea, or chai. A dusting of extra cinnamon or a dollop of whipped cream can elevate the experience.
2. Brunch Spread Centerpiece
Sourdough cinnamon rolls make a stunning centerpiece for brunch. Pair with:
- Fresh fruit (berries, melon, citrus slices)
- Scrambled eggs or a veggie quiche
- Bacon or plant-based sausage
3. Dessert Delight
Heat slightly and serve with a scoop of vanilla ice cream and a drizzle of caramel sauce. Yes, dessert for breakfast is a thing—and it’s glorious.
4. Holiday Favorite
Make them for Christmas morning, Mother’s Day, Easter brunch, or any celebration. You can even prep them a day ahead using the overnight method.
When serving a crowd, double the recipe and use a large casserole dish. Just be warned: they disappear fast!
Making Ahead and Freezing Tips
Planning ahead? These sourdough cinnamon rolls are incredibly freezer-friendly, both before and after baking.
Freezing Before Baking:
- After slicing the rolls and placing them in a pan, cover tightly with plastic wrap and foil.
- Freeze for up to 1 month.
- When ready to bake, thaw overnight in the fridge.
- Let rise at room temperature for 1–2 hours, then bake as usual.
Freezing After Baking:
- Let rolls cool completely.
- Wrap individually in plastic wrap and foil.
- Freeze for up to 3 months.
- Reheat in the microwave or oven as needed (glaze after reheating for best results).
This makes it super convenient to enjoy fresh cinnamon rolls any time the craving hits—just grab, heat, and indulge.
Adjusting for High Altitude or Humidity
Baking can be affected by climate, especially when working with sourdough. Here’s how to make adjustments based on your environment:
High Altitude Tips:
- Reduce sugar by 1–2 tablespoons.
- Increase liquid slightly to keep dough from drying.
- Shorten rise times—dough may proof faster.
High Humidity Tips:
- Flour may absorb less water, so use slightly more.
- Knead a bit longer to strengthen the gluten structure.
- Store ingredients in a dry place to prevent clumping.
It’s all about observing your dough and adapting as needed. When in doubt, trust the feel of your dough more than the clock.
Tools You’ll Need
While sourdough cinnamon rolls don’t require fancy equipment, having the right tools can make the process smoother and more enjoyable.
Essential Tools:
- Large mixing bowl
- Kitchen scale (for accuracy)
- Rolling pin
- Sharp knife or unflavored dental floss (for slicing)
- Bench scraper (for clean cuts and cleanup)
- 9×13” baking dish or cast-iron skillet
- Parchment paper
Nice-to-Have Extras:
- Stand mixer with dough hook
- Proofing basket (optional, if you want a structured rise)
- Pastry brush (for spreading butter evenly)
These tools help you stay organized and efficient, especially when baking larger batches.
FAQs about Sourdough Cinnamon Roll Recipe
1. Can I make sourdough cinnamon rolls without eggs?
Yes! You can replace the egg with applesauce or a flax egg. They’ll still be soft and delicious.
2. How long does it take to make sourdough cinnamon rolls from start to finish?
Typically 12–18 hours including fermentation time. Most of it is hands-off.
3. Can I use discard sourdough starter for this recipe?
It’s best to use an active, fed starter for proper rise. Discard won’t give the dough enough lift.
4. Why are my cinnamon rolls tough?
You may have over-kneaded the dough or added too much flour. Keep it soft and slightly sticky.
5. Can I bake the rolls in a cast-iron skillet?
Absolutely! Cast-iron gives a beautiful golden crust and even baking.
Conclusion
Sourdough cinnamon rolls might take more time and patience than the standard version—but the payoff is absolutely worth it. They’re soft, flavorful, gooey, and have that signature tang that only sourdough can offer. Plus, you get the satisfaction of transforming something as simple as flour, water, and starter into a bakery-worthy treat.
From prepping your starter to glazing the final product, every step in this recipe is a celebration of homemade goodness. Whether you enjoy them fresh from the oven or freeze for later, they’re guaranteed to be a hit. Once you’ve made sourdough cinnamon rolls, there’s no going back.
Happy baking!
