Sourdough cinnamon rolls are a delightful twist on the classic sweet treat, combining the tangy complexity of sourdough with the comforting warmth of cinnamon and sugar. Unlike traditional cinnamon rolls made with commercial yeast, sourdough rolls rely on a natural sourdough starter, which not only enhances the flavor but also provides a unique, soft, and fluffy texture.
These rolls are perfect for any occasion, whether you’re serving them for a cozy weekend breakfast, a holiday brunch, or as an indulgent dessert. The slow fermentation process involved in sourdough baking gives these cinnamon rolls a deeper flavor profile that’s hard to achieve with quick-rise recipes. Plus, the natural fermentation makes them easier to digest for some people compared to traditional yeast-based rolls.
In this blog post, I’ll walk you through every step of the process, from preparing your sourdough starter to crafting the perfect cream cheese frosting. Whether you’re new to sourdough baking or looking to expand your repertoire, this guide will help you create cinnamon rolls that are not only delicious but also bakery-quality.
Let’s dive into the world of sourdough cinnamon rolls and discover how to make these soft, gooey, and perfectly spiced treats right in your kitchen!
Table of Contents
Why Choose Sourdough for Cinnamon Rolls?
If you’re wondering why sourdough is the ultimate choice for cinnamon rolls, you’re in for a treat! Sourdough adds a depth of flavor and a unique texture that sets it apart from traditional yeast-based recipes. Here’s why sourdough is the perfect base for crafting cinnamon rolls that are soft, flavorful, and unforgettable:
Enhanced Flavor and Texture
The natural fermentation process of sourdough creates a complex flavor profile that’s tangy, slightly sweet, and incredibly rich. This fermentation also develops the dough’s structure, resulting in tender and fluffy rolls with just the right amount of chew. The tang of sourdough perfectly balances the sweetness of the cinnamon-sugar filling, creating a harmony of flavors in every bite.
Natural Fermentation Benefits
Sourdough isn’t just about flavor; it’s also better for digestion. The natural fermentation process breaks down some of the gluten and starches in the flour, making it easier on the stomach for many people. Additionally, sourdough baking retains more nutrients than quick-rise methods, as the slower process allows for better nutrient absorption.
Longer Shelf Life
Thanks to the natural acids produced during fermentation, sourdough baked goods stay fresh longer. These acids act as natural preservatives, keeping your cinnamon rolls soft and moist for days without artificial additives. This makes sourdough cinnamon rolls an excellent make-ahead option for special occasions or meal prep.
A Creative and Rewarding Process
Baking with sourdough is an art that connects you with traditional baking techniques. The process of feeding your sourdough starter, waiting for the dough to ferment, and seeing your rolls rise beautifully in the oven is incredibly satisfying. It’s a rewarding way to slow down and enjoy the craft of baking.
A Versatile Base for Customization
The sourdough dough is highly versatile and can be adapted to your preferences. Add a touch of cardamom for a Scandinavian twist, incorporate chopped nuts or dried fruit for extra texture, or experiment with alternative sweeteners like honey or maple syrup. Sourdough opens up endless possibilities for creativity in your cinnamon roll recipe.
Essential Ingredients and Tools
Before diving into the step-by-step process of making sourdough cinnamon rolls, it’s essential to gather all the ingredients and tools you’ll need. Having everything ready will make the process smoother and more enjoyable, especially since sourdough baking requires careful timing and precision.

Key Ingredients
Each ingredient plays a critical role in creating soft, fluffy, and flavorful sourdough cinnamon rolls. Let’s break them down:
- Sourdough Starter
- The star of this recipe, a sourdough starter, provides natural leavening and a unique tangy flavor. Make sure your starter is active and bubbly before you begin, as this ensures the dough will rise properly. If you’re new to sourdough, a well-maintained starter fed with equal parts flour and water is your best bet.
- Flour
- All-purpose flour is ideal for a soft and tender dough, but you can also mix in bread flour for added structure. Experimenting with whole wheat or spelt flour can add a nutty flavor, but keep it minimal to maintain the rolls’ light texture.
- Milk or Buttermilk
- Warm milk or buttermilk adds richness to the dough and keeps it soft and moist. Buttermilk, in particular, enhances the tangy flavor of sourdough. Non-dairy milk alternatives like almond or oat milk work well for a dairy-free option.
- Sugar
- Sugar sweetens the dough and feeds the sourdough starter. White granulated sugar is common, but brown sugar or honey can be used for added depth.
- Eggs
- Eggs enrich the dough, providing structure and a luxurious softness. They also contribute to the golden color of the baked rolls.
- Butter
- Softened butter is a key ingredient in both the dough and the filling, adding richness and a melt-in-your-mouth quality. For the filling, use unsalted butter to balance the sweetness of the cinnamon and sugar mixture.
- Cinnamon and Brown Sugar (Filling)
- A generous mixture of cinnamon and brown sugar creates the classic, gooey filling. For a special touch, add a sprinkle of cardamom or nutmeg.
- Cream Cheese (Frosting)
- The ideal finishing touch is a decadent cream cheese icing. Combine cream cheese with powdered sugar, vanilla extract, and a splash of milk for a smooth, spreadable consistency.
Essential Tools
The right tools will simplify the baking process and ensure your sourdough cinnamon rolls turn out perfectly:
- Mixing Bowls
- A set of mixing bowls in various sizes is necessary for combining ingredients and proofing the dough. Opt for glass or stainless steel for easy cleanup.
- Rolling Pin
- A sturdy rolling pin helps you roll out the dough evenly for consistent cinnamon rolls. If you don’t have one, a clean wine bottle can serve as a substitute.
- Stand Mixer with Dough Hook
- While kneading by hand is possible, a stand mixer with a dough hook attachment saves time and effort, especially for enriched dough like this one.
- Baking Pan
- A 9×13-inch baking pan or a similar-sized dish is perfect for arranging the rolls. To keep it from sticking, make sure it’s well-greased or lined with parchment paper.
- Bench Scraper
- A bench scraper is handy for dividing the dough and lifting sticky dough off the counter during kneading.
- Kitchen Scale
- Measuring ingredients by weight ensures accuracy, particularly for flour and sourdough starter, which can vary in volume when measured with cups.
- Thermometer
- A kitchen thermometer helps you check the dough temperature and ensures the milk is warmed to the correct temperature for the recipe (around 100–110°F).
- Plastic Wrap or Damp Towel
- Use plastic wrap or a damp kitchen towel to cover the dough during proofing to prevent it from drying out.
- Pastry Brush
- A pastry brush allows you to evenly spread melted butter over the dough before adding the filling.
Step-by-Step Guide to Making Sourdough Cinnamon Rolls
Making sourdough cinnamon rolls is a rewarding process that combines traditional baking techniques with a bit of modern creativity. This step-by-step guide breaks down each stage of the recipe to help you create perfectly soft, gooey, and flavorful rolls every time. Let’s get started!

Step 1: Prepare the Dough
The dough is the cornerstone of each delicious cinnamon bun. Here’s how to make it:
- Activate Your Sourdough Starter
- Start with an active, bubbly sourdough starter. Feed your starter 4–6 hours before you begin (or overnight, depending on its activity level) to ensure it’s ready to leave the dough.
- Combine Wet Ingredients
- In a large mixing bowl, combine warm milk (or buttermilk), eggs, melted butter, sugar, and your sourdough starter. Whisk until everything is well blended. Ensure the milk is warm (about 100–110°F) to help the dough rise, but not too hot, as it can kill the starter.
- Incorporate Dry Ingredients
- Add the flour and salt to the wet ingredients gradually. Mix until a shaggy dough forms. At this point, you can knead by hand or use a stand mixer with a dough hook attachment. Knead for 8–10 minutes until the dough is smooth and slightly sticky.
- First Rest and Bulk Fermentation
- Place the dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise at room temperature for 6–8 hours, or until it doubles in size. The fermentation time may vary depending on the activity of your starter and the room temperature.
Step 2: Proofing the Dough
Proofing is a crucial step for developing flavor and texture in sourdough cinnamon rolls.
- Degas and Shape the Dough
- Once the dough has completed its bulk fermentation, gently deflate it by pressing down with your hands. Transfer it to a lightly floured surface and let it rest for 10–15 minutes to relax the gluten.
- Roll Out the Dough
- Using a rolling pin, roll the dough into a large rectangle, approximately ¼-inch thick. Aim for dimensions around 18×12 inches to ensure uniform rolls.
Step 3: Rolling and Filling
This is where your cinnamon rolls start to take shape.
- Prepare the Filling
- In a small bowl, mix softened butter, brown sugar, and cinnamon until it forms a paste. For added flavor, consider adding a pinch of nutmeg, cardamom, or vanilla extract.
- Spread the Filling
- Using a pastry brush or an offset spatula, evenly spread the cinnamon-sugar mixture over the rolled-out dough, leaving a small border (about ½ inch) around the edges.
- Roll the Dough
- Tightly roll the dough into a log, beginning with one of the long sides. Use gentle pressure to keep the roll even and avoid tearing the dough.
- Cut the Rolls
- Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces. For precise cuts, mark the log lightly before slicing.
- Arrange in the Pan
- Place the rolls in a greased 9×13-inch baking pan, leaving a bit of space between each roll for expansion during the second proof.
Step 4: Final Proof and Baking
This is where your rolls rise and bake to golden perfection.
- Final Proof
- Cover the baking pan with plastic wrap or a damp towel and let the rolls proof for 4–6 hours, or until they’ve puffed up significantly and are touching each other. Alternatively, proof the rolls overnight in the refrigerator for a more pronounced sourdough flavor.
- Preheat the Oven
- When the rolls are ready, preheat your oven to 375°F (190°C).
- Bake the Rolls
- The rolls should be baked for 20 to 25 minutes, or until the tops are golden brown. To ensure consistent cooking, turn the pan halfway through baking. Avoid overbaking, as this can make the rolls dry.
Step 5: Frost and Serve
The final touches bring everything together.
- Prepare the Cream Cheese Frosting
- While the rolls are cooling slightly, make the frosting by combining cream cheese, powdered sugar, vanilla extract, and a splash of milk. Beat until smooth and creamy.
- Frost the Rolls
- Spread the frosting over the warm rolls, allowing it to melt slightly and seep into the layers. For a lighter glaze, drizzle the frosting and serve extra on the side.
- Serve and Enjoy
- Serve the rolls warm for the best texture and flavor. Pair with coffee, tea, or milk for a perfect indulgent treat.
Tips for Perfect Sourdough Cinnamon Rolls
Making sourdough cinnamon rolls is a labor of love, but with the right techniques and attention to detail, you can achieve bakery-quality results every time. Here are some expert tips to help you master this delicious treat and troubleshoot any potential issues along the way.
Overnight Proofing for Convenience
- Why Overnight Proofing Works: If you’re short on time or want to enjoy freshly baked rolls in the morning, overnight proofing is a game-changer. The slow fermentation process enhances the flavor and allows the dough to rise gradually in the refrigerator.
- How to Do It: After shaping the rolls and arranging them in the baking pan, cover them tightly with plastic wrap and refrigerate overnight. In the morning, let the rolls come to room temperature (about 1–2 hours) before baking.
Achieving a Soft and Gooey Texture
- Hydration is Key: Ensure your dough has the right level of moisture. A slightly sticky dough will result in softer rolls, so don’t be tempted to add too much flour during kneading.
- Generous Filling: Don’t skimp on the cinnamon-sugar filling! A well-filled roll creates that gooey, indulgent interior that everyone loves. Be sure to spread the filling evenly to avoid dry spots.
- Bake Time and Temperature: Keep an eye on the rolls while baking. Overbaking will dry them out, while underbaking will leave them dense. A golden-brown top is your cue to check for doneness.
Avoiding Common Mistakes
- Inactive Starter: Ensure your sourdough starter is bubbly and active before beginning. An inactive starter won’t provide enough rise, resulting in dense rolls.
- Overproofing or Underproofing: Watch your dough carefully during both proofing stages. Underproofed dough will be dense and won’t rise properly, while overproofed dough may collapse during baking. The rolls should be puffy but still hold their shape before going into the oven.
- Uneven Rolling: Roll out the dough evenly to ensure consistent baking. Thicker areas of dough may remain undercooked, while thinner areas can become dry.
Customizing Flavors
- Add-Ins for Variety: Enhance your rolls with extras like chopped nuts, raisins, or dried cranberries. Sprinkle these over the filling before rolling up the dough.
- Spice It Up: While cinnamon is classic, adding a pinch of nutmeg, cardamom, or allspice can elevate the flavor. For a citrusy twist, try zesting an orange or lemon into the filling.
- Alternative Sweeteners: Experiment with honey, maple syrup, or coconut sugar in the filling or dough for a different flavor profile.
Perfecting the Frosting
- Balance the Sweetness: If you prefer less sweetness, reduce the powdered sugar in the frosting and let the tanginess of the cream cheese shine.
- Add a Flavor Boost: Mix in a splash of vanilla extract, almond extract, or even a touch of espresso powder to enhance the frosting.
- Frost While Warm: Spread the frosting while the rolls are still warm so it melts slightly and coats the rolls beautifully. For a thicker frosting, let the rolls cool completely before applying.
Baking Like a Pro
- Use the Right Pan: For uniform baking, use a 9 x 13-inch pan, but for smaller amounts, use individual ramekins or round cake pans.
- Preheat the Oven: To guarantee uniform baking, always preheat your oven. Place the rolls on the middle rack for optimal heat distribution.
- Steam for Soft Rolls: To create a softer crust, place a small dish of water in the oven while baking. The steam helps keep the rolls tender and moist.
Storing and Reheating
- Storage Tips: Keep leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Reheating for Freshness: To reheat, microwave the rolls for 15–20 seconds or warm them in a low-temperature oven for 5–10 minutes. Add a small pat of butter on top before reheating for extra moisture.
Finishing Touches: Frosting and Serving Suggestions
The finishing touches on your sourdough cinnamon rolls are just as important as the baking process itself. A well-crafted frosting and thoughtful serving suggestions can take your rolls from delicious to absolutely irresistible. Here’s how to ensure your sourdough cinnamon rolls are perfectly presented and enjoyed to the fullest.

Crafting the Perfect Frosting
Frosting is the crowning glory of cinnamon rolls, and a rich, creamy topping enhances the flavor and texture of your baked goods. Here’s how to make the perfect frosting:
Cream Cheese Frosting
- Ingredients: Cream cheese, powdered sugar, vanilla extract, and a splash of milk or heavy cream.
- Method:
- Beat the softened cream cheese until it’s creamy and smooth in a mixing bowl.
- Gradually add powdered sugar, mixing until fully incorporated. Adjust the sweetness to your preference.
- Add vanilla extract for flavor and a splash of milk to achieve your desired consistency.
- Beat the frosting until light and fluffy, then spread generously over the warm rolls.
Alternative Frosting Options
- Vanilla Glaze: Combine powdered sugar, vanilla extract, and milk to make a simple, pourable glaze. Drizzle it over the rolls for a lighter finish.
- Maple Frosting: Add a touch of maple syrup to your cream cheese frosting for a warm, fall-inspired flavor.
- Cinnamon Buttercream: Whip up a buttercream frosting with a hint of ground cinnamon for a spiced twist.
Frosting Pro Tip
- Frost your cinnamon rolls while they’re still slightly warm for a melty, gooey effect. If you prefer a thicker layer, let the rolls cool completely before applying the frosting.
Serving Suggestions
Once your sourdough cinnamon rolls are frosted to perfection, it’s time to serve them in the most delicious way possible.
Best Served Warm
- Warm rolls highlight their soft, gooey texture and enhance the flavors of the cinnamon filling and tangy frosting. Heat them briefly before serving if they’ve cooled.
Pairing Ideas
- Beverages: Serve your cinnamon rolls with a hot cup of coffee, chai tea, or a frothy latte for the perfect pairing. For a refreshing twist, pair them with a glass of cold milk or iced coffee.
- Add a Side: Complement your rolls with a side of fresh fruit, such as berries or orange slices, to balance the richness.
For Special Occasions
- Serve the rolls on a decorative platter or in individual ramekins for a more elegant presentation during brunches or holiday gatherings. For an added decorative touch, dust the top with powdered sugar. Add a sprinkle of powdered sugar on top for an extra touch of flair.
Storing and Reheating Leftovers
Proper Storage
- Room Temperature: Keep any leftover rolls in a sealed container at room temperature for no longer than two days. If you want to consume them right away, keep them at room temperature.
- Refrigeration: Refrigeration: Keep the rolls in the refrigerator for up to a week in an airtight container for extended storage.
Reheating Tips
- Microwave: Heat individual rolls in the microwave for 15–20 seconds for a quick warm-up. To keep the moisture in, cover with a moist paper towel.
- Oven: Reheat multiple rolls in a low-temperature oven (around 300°F) for 5–10 minutes until warmed through. Add a small pat of butter on top before reheating for extra richness.
Creative Serving Variations
Make It Extra Decadent
- Add a drizzle of caramel sauce or chocolate syrup over the frosting for a luxurious dessert-like treat.
- Sprinkle chopped pecans, walnuts, or toasted almonds over the frosted rolls for added crunch and flavor.
Breakfast-Inspired Twist
- Serve your cinnamon rolls with a dollop of whipped cream or a scoop of vanilla ice cream for a special breakfast-dessert hybrid.
- For a holiday brunch, pair your cinnamon rolls with festive drinks like hot chocolate, eggnog, or mulled cider.
On-the-Go Option
- Wrap individual rolls in parchment paper or foil for a portable breakfast or snack option. These are perfect for busy mornings or packing for a road trip.
FAQs
Is a sourdough starter necessary to create sourdough cinnamon rolls?
No, a sourdough starter is essential for this recipe, as it acts as the natural leavening agent. However, if you don’t have a starter, you can use commercial yeast for a similar result, though the flavor won’t have the same tangy depth.
How long does it take to bake cinnamon buns with sourdough?
Making sourdough cinnamon rolls typically takes 12–24 hours, including bulk fermentation and proofing time. For a quicker option, you can proof the rolls overnight in the refrigerator and bake them the next morning.
Can I freeze sourdough cinnamon rolls?
Yes, sourdough cinnamon rolls can be frozen:
- Before Baking: Shape the rolls, arrange them in a pan, and freeze them. When ready to bake, thaw in the refrigerator overnight, let them proof, and bake as directed.
- After Baking: Once baked, allow the rolls to cool fully before freezing them in an airtight container. Reheat in the oven or microwave before serving.
How can I determine whether my sourdough starter is sufficiently active?
An active sourdough starter should be bubbly, have doubled in size after feeding, and have a pleasant, tangy aroma. Drop a small spoonful of the starter into the water; if it floats, it’s ready to use.
Can whole wheat flour serve as a replacement for all-purpose flour?
Yes, but denser rolls may come from using only whole wheat flour. For the best texture, substitute up to 50% of the all-purpose flour with whole wheat flour and adjust the hydration as needed.
Conclusion
Congratulations! You’ve just unlocked the secrets to creating the most delicious and satisfying sourdough cinnamon rolls. These rolls are more than just a treat—they’re a testament to the art of slow, thoughtful baking. By combining the tangy complexity of sourdough with the sweet, gooey decadence of cinnamon and sugar, you’ve crafted a dessert (or breakfast!) that’s sure to impress.