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.
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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
Hi Natasha,
These cinnamon rolls look delicious! I wonder if there is a way to make them smaller. I want to take them for holy hospitality at church, but they’re quite large and I think smaller size would make it easier to mingle. Thanks!
Hi Tina, you can definitely make them smaller. They may take less time to bake, keep that in mind.
Thank you for this wonderful recipe! I made these rolls for Christmas and they are truly a special treat, everyone fell in love! I just let them rise couple more hours since I didn’t see them growing.
Merry Christmas Natasha.
Hi Katy! Thank you so much for sharing your experience with the recipe! I’m glad it was enjoyed.
I made these and the recipe was flawless! I bake a ton and sourdough as well.. the ease of this recipe and the instructions was wonderful! You are my go to for so many recipes now! Thank you! These are perfect!!
Thank you for the wonderful review, Terri! I’m so glad to hear that.
Made this for Christmas and it will be the only recipe I’ll use from now on, it’s the best! The dough was easy to work with and roll out. Only modification was I made 50% more filling because everyone likes more cinnamon gooeyness. Baked for full 20 minutes and it didn’t dry out. Also proofed longer (5 hrs). The crumb was fluffy, soft and light so I can see how Natasha’s husband can easily eat 3 in one sitting. My family swooned over these rolls. Thank you Natasha, this recipe is fantastic!
These were amazing. Made recipe as written, no tweaking, and it was perfect. Husband said they’re the best cinnamon buns I’ve ever made so definitely a keeper!
How can you make these for breakfast with 2 hours being to room temp and a second proof for two hours following? I’m sad, should have read further, went to prep for Christmas morning but way too much time or sm I missing something? Merry Christmas!
Hi Pauline, If you put it into a warm spot like the oven with the light on, it will proof faster. It really depens on the temperature of your room which can speed up the proofing. Just be sure you don’t put it in too warm of an oven or it can melt the butter.
Made these for Christmas Eve. They turned out beautiful! Five star recipe the sourdough gives the dough such a great flavor.
Hi Natasha can you Say how can i freezer My cinamon rolls dough ,thanks u😊
HI Claud, I haven’t tried freezing sourdough cinnamon roll dough but one of my assistants did and it didn’t work out very well so I probably wouldn’t recommend freezing just the dough. You could probably freeze the finished rolls though. Also see the Make-ahead option that I shared in step 3.
This is the second time I’ve made these sour dough cinnamon rolls since Natasha posted the video. They are delicious! I am going to freeze this batch and have them on Xmas morning. My only question is it took over 5 hours to do the final rise, both times? It didn’t seem to matter, turned out beautiful and delicious.
Natasha: you stated you posted the scale you used but I was unable to find it in the notes. Could you please share? Spasibo!
Hi Tatiana, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. You can also find the Kitchen Scale (Affiliate link) here.
Good in every way! I learned a new technique! Natasha’s hint to cut the thinly rolled out COLD dough into things strip w/pizza cutter, THEN roll up separately gave me the most beautiful rolls in 40 years of baking!
Im so excited to try this. If you make ahead, do you recommend pulling the rolls out of the fridge and letting them sit at room temperature for two hours before baking or would you recommend a longer amount of time?
HI Samantha, once they are at room temperature, then it takes 2-3 hours to proof at room temperature. I would take them out of the refrigerator for 1 hour to let them come to room temperature then put them in a warm spot like the oven with the light on to help them proof faster. In a warm oven, it should take 1 to 1 1/2 hours. You want them to look puffy before baking.
These are SO good! I love that they are sourdough so I can tolerate them (less gluten), and your original frosting recipe is PERFECT! Not too sweet, not too thin, just a perfect sweet touch. I switched from a glass pan to a metal pan per your suggestion and was surprised at how much more they rose during the bake. We will be making these again next week for Christmas with some chopped pecans inside as well.
I’m so glad you can tolerate them too! That’s so great! Thank you so much for sharing that with me.
These turned out perfectly! Simple, easy instructions and fluffy cinnamon rolls. Will be making these again Christmas morning for the family.
Hi – how can I make these ahead? Do I have to bake them and then just warm Christmas morning or do can I make them and store, then bake Christmas morning?
I also mentioned the make ahead option after step3 in the recipe “Make-Ahead Option: You can cover with plastic wrap and refrigerate overnight at this point or up to 12 hours if needed).”
How do you make your sourdough starter to make your sourdough cinnamon buns ?
Hi Audrey! I linked it in the recipe card, click on active sourdough starter in red font.
Do you think you can use gluten free flour to make this? Like Bob’s Red Mill 1:1 baking flour? If so would you do anything different in the recipe?
Hi Jean, I have not tried this with gluten free flour to advise. If you experiment, let me know how you liked the recipe.
Hello Natasha. You mentioned 2/3 cups before and after active sourdough starter. I’m confused. Can you explain bc I want to try your recipe. Thank you and Merry Christmas to you and your family
Hi Nana, you would just need 2/3 cups of sourdough starter for this recipe.
Wow, thanks for sharing the tip on cutting the dough and then rolling it. I have been doing it the wrong way all this time lol. I used to roll the entire dough into a log and then cut and then had to fix the cut ends because of the depression from cutting a log of dough. Also love that extra knowledge of a French rolling pin. I am planning to make a half dozen as a thank you gift for the hostess so that she can pop it in the oven the next morning, a sort of relaxation moment from a day of cooking for the holiday table. I’m sure her family will enjoy it the next morning consider it an after Christmas treat. I’m sure her family will enjoy it the next morning. Consider it an after Christmas breakfast from yours truly from 🙂
I’m so glad that tip was helpful, Shar! Thank you so much for sharing that with me.
I don’t want to rate this recipe without making it first, but it looks so AMAZING! I love watching your videos and making your recipes. I must admit, there are some that intimidate me. I’ve been cooking probably longer than you are old. However, you are so inspirational. I just want to thank you for ALL of your recipes and videos. Please, keep up the good work. There are so many of us “home cooks and housewives” that appreciate what you do! p.s. Love your little spunk and attitude 😉
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.