Soft, fluffy, and buttery Sourdough Cinnamon Rolls with layers of cinnamon sugar, topped with the best cream cheese frosting. The combination is memorable, and this recipe is destined to become my family’s new Christmas tradition.
This post may contain affiliate links. Read my disclosure policy.
We love simple yet indulgent breakfast recipes that make weekends and holidays feel extra special. From Potato Crust Quiche to fluffy Lemon Ricotta Pancakes, if you are looking to add a little something special to your holiday breakfast table this year, these Sourdough Cinnamon Rolls are a must-try!
Sourdough Cinnamon Rolls Video
I’ll walk you through how to whip up these irresistible Sourdough Cinnamon Rolls and discover a few clever tricks to make this recipe effortless. And you’ll love my trick for rolling them up!
Sourdough Cinnamon Roll Recipe
For years, we’ve been making our Overnight Cinnamon Rolls on Christmas morning (there’s a make-ahead option for these, too!), but these Sourdough Cinnamon Rolls feel a little lighter—at least on my conscience—than a traditional yeast bread recipe. So, this year, we’re switching things up and using this Sourdough Cinnamon Roll recipe instead!
This recipe uses active sourdough starter for rising. If you’re new to sourdough, check out our tutorials on How to Make a Sourdough Starter and How to Feed a Sourdough Starter and you’ll be on your way to creating the best sourdough recipes in no time!
The cinnamon-sugar filling and frosting for these rolls are from the beloved Cinnamon Roll recipe in my Cookbook, while the dough is a delicious adaptation from Amanda Francis of The Real Sourdough Mom. The inspiration for this recipe came from one of my writers, a true sourdough pro, who shared it in her Instagram stories. I couldn’t resist trying it for myself!
Ingredients for Sourdough Cinnamon Rolls
Here’s a quick explanation of the ingredients. You’ll find the exact measurements in the print-friendly recipe card below.
- Active sourdough starter – This will make your cinnamon rolls puffy with a subtle sourdough flavor.
- Milk and Butter – Add moisture and richness, making the dough soft and pliable. Ensure melted butter is cooled.
- Vanilla extract – Adds flavor and aroma
- Eggs – room temperature, give the dough richness and structure.
- Flour – Bread flour will yield a chewier texture, while all-purpose flour makes softer rolls. Both work well.
- Granulated sugar – Adds sweetness and feeds the wild yeast in the starter for the fermentation process (rise).
- Salt – Strengthens the dough’s gluten structure.
- For the Filling – combining butter, brown sugar, and cinnamon creates a gooey, warm, spiced filling.
- For the Frosting – it’s so easy with butter, cream cheese, vanilla extract, powdered sugar, and salt.
Tips for the Best Cinnamon Rolls
- Don’t over-bake your cinnamon rolls or they will be dry (see tips above on when to pull them out of the oven).
- Let the cinnamon rolls proof until they’re puffy and resemble marshmallows so they’ll bake up light and airy.
- Don’t overproof the rolls or place them in an oven that’s too warm for proofing. Over-proofing and excessive heat can kill or exhaust the yeast, make the butter ooze out, and mess up the baking rise.
- Frost your cinnamon rolls while they’re very warm. The frosting will partially melt and fill the crevices, keeping the rolls moist.
How to Make Sourdough Cinnamon Rolls
- Mix the Ingredients – In the bowl of a stand mixer fitted with the whisk, combine the active sourdough starter and milk, and whisk until smooth. Add the butter (be sure to let it cool before adding), vanilla extract, eggs, sugar, and salt, then whisk until smooth.
- Add Flour and Knead – Using the dough hook attachment, gradually add the flour while mixing on low/medium speed, then knead on speed 2 with the dough hook for 8 to 10 minutes. The dough should feel soft and moist but won’t stick to the bowl or clean fingertips (alternatively, you can knead by hand for 6 to 8 minutes).
- Rest and Refrigerate Dough – Transfer to a clean bowl, cover with plastic wrap, and rest at room temperature 2 hours to relax the gluten. Option: You can refrigerate the covered dough overnight for 8 to 15 hours. It won’t rise much and that’s normal.
Pro Tip:
There are 2 make-ahead options in this recipe. You can refrigerate the dough after making it in step 3, or you can refrigerate the formed rolls overnight once they are in the baking dish. Make it work on your schedule.
How to Fill the Sourdough Cinnamon Rolls
- Roll out the Dough – Before rolling, let it sit at room temperature for 1-2 hours for easier rolling and faster proofing. Transfer the dough on a lightly floured surface and roll it into a 17×10-inch rectangle, squaring off the short sides. Prep your pan: Butter the bottom and sides of a 9×13 metal baking dish.
- Add Filling – Dot the surface of the dough with 6 tablespoons of softened butter and spread evenly (an offset spatula makes it easier). In a bowl, combine the brown sugar and cinnamon and sprinkle it all over the dough, using all of it!
- Cut & Roll – Using a pizza cutter or knife, slice the dough into 12 even strips. Roll up each strip tightly like a sleeping bag, one at a time, pinching the end to prevent unraveling while rising. Place the rolls in the prepared baking dish, evenly spaced. (Make-Ahead Option: You can cover with plastic wrap and refrigerate overnight at this point or up to 12 hours if needed. Before baking, remove from the refrigerator 1 hour to bring to room temperature, then proceed with the second proofing in step 4).
- Second Proofing – Cover with a damp kitchen towel and let them proof in a warm room for 2-3 hours, or until they have puffed nicely. If your kitchen is cooler, place the dish in the oven with the light on (around 80-90°F) to speed up proofing. You don’t want it too hot or the butter can melt out. Don’t forget to remove the dish before preheating the oven for baking!
- Bake – When the cinnamon rolls have puffed, preheat the oven to 400°F. Bake on the center rack for 18 to 20 minutes or until lightly golden at the edges. The center of the rolls should reach 190-200°F on an instant-read thermometer. Make sure you don’t over-bake or your rolls will be dry and hard.
How to Make Cinnamon Roll Frosting
- Prepare Frosting – You want to frost the rolls when they come out of the oven so while the rolls are baking, prepare the icing. In a large mixing bowl, beat the butter and cream cheese together until smooth. Add the vanilla, powdered sugar, and a pinch of salt. Start on low speed to incorporate the sugar then beat on high speed for 2 to 3 minutes, scraping down the bowl as needed, until the icing is light, fluffy, and whipped.
- Frost and Serve – Let the baked rolls cook for just 5 minutes then spread the frosting generously over the warm rolls. You’ll see it melt slightly over the rolls, and your mouth will start watering. Serve immediately and enjoy!
When are the Cinnamon Rolls Done Baking?
Bake until the internal temperature reaches 190-200°F on an instant-read thermometer. They are done when the edges begin to turn golden. Avoid letting them brown as this can lead to over-baking and dryness.
What is the Best Baking Dish for Cinnamon Rolls?
Metal pans, especially aluminum or stainless steel, conduct heat efficiently for even baking with soft centers and crisp edges. They also help prevent over-baking.
While ceramic or glass pans can work, they aren’t ideal because they don’t conduct heat as quickly. They take more time to show color which leads to over-baking if you aren’t checking with a thermometer.
Storage Instructions
Let your cinnamon rolls cool completely to room temperature before covering or storing. I keep them on the counter for a day, then refrigerate since the frosting is dairy-based.
- To Refrigerate: Place the rolls in an airtight container or cover the baking dish tightly with plastic wrap to keep them fresh, moist and soft. Refrigerate up to 5 days.
- To reheat: Place the cinnamon rolls in a 350°F oven for about 5-10 minutes, or microwave them for 20-30 seconds; just until warm. You can also place a damp paper towel in the microwave with your rolls to keep them soft.
I hope these sourdough cinnamon rolls become a treasured holiday tradition for you just as they are for my family.
More Sourdough Recipes
If you love these Sourdough Cinnamon Rolls and are ready to put your sourdough starter to good use, here are some of our favorite ways to make the most of your active starter.
- Sourdough Bread
- Sourdough Cheese Crackers
- Sourdough Pizza Dough
- Easy Sourdough Pancakes
- Sourdough Discard Crackers
Sourdough Cinnamon Rolls Recipe
Ingredients
- 125 grams active sourdough starter, (2/3 cup)
- 130 grams milk, room temperature (½ cup + 1 Tbsp)
- 170 grams unsalted butter, (1 ½ sticks), melted and cooled
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 500 grams all-purpose flour , or bread flour (4 cups)
- 2 Tbsp granulated sugar
- 1 tsp fine sea salt
For the Filling:
- 85 grams unsalted butter, (6 Tbsp) softened, plus more to grease the pan
- 142 grams packed light brown sugar, (2/3 cup)
- 1 ½ Tbsp ground cinnamon
For the Frosting:
- 56 grams unsalted butter, (4 Tbsp) softened
- 4 oz cream cheese, softened
- 1 ½ tsp vanilla extract
- 120 grams powdered sugar, (1 cup confectioners sugar)
- Pinch of fine sea salt
Instructions
How to Make the Sourdough Dough:
- Combine the Ingredients: In the bowl of a stand mixer, combine active sourdough starter and milk, and whisk until smooth. Add the melted and cooled butter, vanilla, eggs, sugar, and salt, then whisk until fully combined.
- Add Flour and Knead: Using the dough hook attachment, gradually add the flour while mixing on low to medium speed. Once all the flour is incorporated, knead on speed 2 with the dough hook for 8 to 10 minutes, or until the dough no longer sticks to the bowl. The dough should feel very soft and moist but not stick to clean, dry fingertips (you can also knead by hand for 6 to 8 minutes).
- Rest and Refrigerate the Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest at room temperature for 2 hours. (*Make-ahead Option: You can refrigerate the covered dough overnight for 8 to 15 hours).
Filling and Rolling the Cinnamon Rolls:
- Roll out the Dough: Remove dough from the refrigerator 1-2 hours before rolling it out. Lightly flour your work surface. Turn the dough onto the floured surface and roll it into a 17×10-inch rectangle, squaring off the short sides. Butter the bottom and sides of a 9×13 metal baking dish.
- Spread butter and Cinnamon Sugar: Dot the surface of the dough with 6 tablespoons of softened butter, then spread it evenly using a spatula or offset spatula. In a small mixing bowl, combine the brown sugar and cinnamon, then sprinkle the mixture generously over the dough. Don’t hesitate to use all of it!
- Cut and Roll: Cut the dough into 12 strips using a pizza cutter. Roll each strip tightly, one at a time, and pinch the edges to seal them to prevent the rolls from unraveling while rising. Place the rolls in the buttered baking dish, evenly spaced. (*Make-Ahead Option: You can cover with plastic wrap and refrigerate overnight at this point or up to 12 hours if needed then take it out of the refrigerator 1 hour before proofing).
- Second Proofing: Cover with a damp kitchen towel and let them proof in a warm room for 2 to 3 hours, or until puffed and visibly larger. If your kitchen is cooler, place the dish in the oven with the light on (around 80-90°F) to speed up proofing. Be sure to remove the dish before preheating the oven for baking!
- Bake: Preheat oven to 400˚F when the cinnamon rolls are nearly done proofing. Bake on the center rack for 18 to 20 minutes or until lightly golden at the edges. The center of the rolls should reach 190-200°F on an instant-read thermometer. Avoid overbaking, as this will make the rolls dry.
How to Make the Cinnamon Roll Frosting:
- Prepare the frosting while the rolls are baking. In a large mixing bowl, beat the butter and cream cheese together until smooth. Add the vanilla, powdered sugar, and a pinch of salt. Start mixing on low speed until the powdered sugar is incorporated, then increase to high speed and beat for 2 to 3 minutes, scraping down the bowl as needed until the icing is light, fluffy, and whipped.
- Spread on Frosting Once the cinnamon rolls are out of the oven, let them cool for 5 minutes. Spread the frosting generously over the very warm rolls, allowing it to melt slightly. Serve immediately and enjoy!
Notes
Nutrition Per Serving
Filed Under
Dear Natasha… I made these for a gathering in my home and they were all the rage! Everyone LOVED them! The only negative feedback I received is that for some who were here, they felt the rolls were too large (girls, you know). I’m wondering if you have ever rolled them out perhaps 21×8 (instead of 17 x 10) and cut into 15 strips ??? If I tried this, would have any thought about whether or not I should adjust the baking time? Thank you for the recipe. Definitely a keeper.
Hi Ann! I’m so glad they were a hit. I have not tried that specific size. You can make them smaller too, just be sure they fit well into your pan. If the pan is too large, they won’t rise as much and they will bake faster since they are flatter.
As for the baking time, keep an eye on them in the oven, since they are smaller they would likely bake through quicker so I’d start checking sooner.
Hi! Not sure what happened, but I let the dough proof in the bowl overnight and it has sat out for 2 hours and it’s just very dense and no rise has happened like with a loaf sourdough recipe. Should it sit longer before I start rolling out or is this normal?
Thank you!
Hi Victoria, what you are describing is normal. If you put it in the refrigerator overnight, you need to let it come to room temp for 1-2 hours before rolling out the dough.
I made a double batch for my family, now they won’t stop asking me to make them again, ugh lol you really do have the best recipes Natasha! Thank you! I appreciate you so very much!
You’re so welcome, Diane! These always go so fast when we make them and I’m so glad you love them too.
With the rest & refrigerate stage, do I rest on counter for 2 hrs and then refrigerate? Or can I just refrigerate immediately? Thanks!
Hi Desiree, it needs to rest at room temperature. Cold temperature will slow down the natural yeast and they won’t rise properly.
I love these! Can I leave them in the fridge for longer than 8-15 hours before I proof and bake? I need them to wait a good 30 hours – will that work?
It’s possible to leave them in the fridge for longer than 8–15 hours — up to 30 hours but be mindful of over proofing and make sure that the dough is protected in the fridge.
I’m excited to try this! I’m new to sourdough. If I choose to refrigerate during the second proofing, how do I approach step 3 “rest and refrigerate”? Could I still refrigerate for a couple hours? Or should I just let it sit in room temperature for 2 hrs? My kitchen is pretty cold for reference.
Hi Demi, are you planning to have them rise in the refrigerator for 2 hours instead of proofing them in a warm spot, then that won’t work. They need a warm environment to proof and rise before baking. You can put them into an oven with the light on or into a warm microwave, but they won’t rise well if it’s cold.
Thank you! I might stick the dough in the oven with the light on for 2 hours then make the rolls that night and only refrigerate them overnight to bake them following morning.
My husband hates sourdough but he loves these. I make a different frosting but the roll itself is very good.
Now I was thinking about making this and sending it to my mom in a different state. Would it be okay for a few days at room temperature?
Hi Madyson. With the frosting, they should be refrigerated within 1 day. Without the frosting, 2-3 days if stored and sealed well.