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
Hubba hubba!! These cinnamon rolls tasted amazing!😋 Make them!! I had a strong starter that more than doubled, and I followed instructions closely. I didn’t put dough in the fridge at all since it said optional, and I missed the note.😬 Took them out of oven just as edges started to brown just a bit. Checked temp, and it read 192. They have the slightest crisp outer edge, and then suddenly it just melts in your mouth. Perfect taste and texture. It’s the best tasting cinnamon roll frosting I’ve ever tried as well. You’ve done it again, Natasha! Every recipe I’ve ever tried of yours has turned out delicious! I don’t comment often, but here I am writing you a book over these cinnamon rolls! Lol Thank you, and I will be making them again and again!
Thanks for sharing your experience trying this recipe. I’m glad it was a huge success!
I just made these and they came out great. I didn’t have any powdered sugar so I sweetened the frosting with make syrup and it worked. My family loved them. Thank you for this recipe!!!
Hello, so I let the dough sit for two hours at room temp before putting it in the fridge do you think that will screw up the end result? I read the directions wrong.
Hi Rosemary, it should still be ok since it’s a very slow rising dough. I let it rest at room temp before refrigerating on the first rise in step 3.
Flavor was good, but they are too hard. I like a softer cinnamon roll.
Hi Cathy! I’m sorry they didn’t turn out quite right. Common reasons are too much flour → dough was too stiff, over baked/dried out, starter was not at peak- poor rise, under-proofing leading to a tight dough.
Your dough should be soft and slightly sticky. Make sure to use active starter that’s at peak. The type of pan can also affect how they bake.
All your dishes and pastry are exelent
I like your style and the way you cook.
Sense if humor is amazing
Thank you for that wonderful compliment, Irena! I’m so happy to hear you’re enjoing my recipes and blog!.
So, I made these yesterday with unfed starter from the refrigerator (left it at room temp for 1 hour). Mixed the dough- added some fresh guavas and let it proof for 4 hours until it doubled in size and then refrigerated the dough. When I rolled it out I cut it into 16 pcs and let it proof at room temp for another 3 hours and they puffed some more. Topped with guava sauce.
Needless to say- my family is asking me to make it again – Ty for this recipe- it’s really easy and delicious
You’re welcome, Di! I’m so glad you loved it.
Thank you for such an amazing recipe. I’ve made it twice and they’ve been amazing both times. How do you recommend storing leftovers??
Hi Brandi, great question, I have notes and tips on that under the “Storage Instructions” section of the recipe post.
Can I freeze the raw rolled buns, thenqt a later date defrost overnight and bake in the AM?
Hi Lisa! Please see the notes in step 3 for make-ahead instructions after they are rolled and before baking. Also, I put the frosting on them after they are baked and they reheat nicely with the frosting on them.
Hello!
I am curious if after I rolled the dough up, if it can sit in the fridge longer than 12 hours? I started and went through all the steps but want to finish with the second rise and baking in the morning, however it’s almost 1pm… any suggestions??
Hi Monica! You could leave them a little longer, up to a day.
If I substituted bread flour for
All purpose flour, would that work??
Hi Claudia! Bread flour will yield a chewier texture, while all-purpose flour makes softer rolls. Both work well.
Can I make the dough one day proof it over night, then the next day, warm the dough to roll them and the refrigerate again so they are ready the following morning?
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).
Do you need to let it rest at room temp before putting it in the fridge
Hi Elisabeth, here’s how we make our overnight Cinnamon rolls.
Hi Natasha, I have a question about the step you pasted here. Do I proof it for 2 hours and then put it in the fridge over night? Or just put it in the fridge right away?
Hi Amy! You can refrigerate the dough after making it in step 3, you do not need to let it rise at room temperature for 2hrs. You can also refrigerate the formed rolls overnight once they are in the baking dish.
I’m new to sourdough and have enjoyed learning from you. I’m excited to make these for Christmas eve when my kids are here. Would it be too much to mix day 1, rest at room temp for 2 hrs then refrigerate til next afternoon. Then day 2 let the dough sit out a couple hrs, roll and form into rolls, cover and refrigerate. Day 3 proof them on the counter for a few hrs then bake?
Hi Kathy! I’m so glad you’re giving sourdough a try! You’re going to get hooked in no time. This recipe is flexible so that should work, the main concern would be over proofing. the cold-fermentation steps you outlined should help develop a deeper flavor.
Thank you! My family loved these cinnamon rolls.
Hi Kathy, I haven’t tested it over 3 days, but theoretically that should work. Let me know how it goes. I’m also going to be making these sourdough cinnamon rolls for Christmas morning.
Are you able to bake these and freeze them? What is the best way then to defrost and reheat?
Hi Alaine! You can thaw them in the refrigerator overnight. The easiest way to reheat them is in the microwave, 10–15 seconds at a time until warm.
With the frosting on them or have them put the frosting on after they’ve been reheated? Is there a complete make ahead option to where they take them out and then bake them? And I have some people that don’t use a microwave for various reasons.
Hi Alaine, see the notes in step 3 for make-ahead instructions after they are rolled and before baking. Also, I put the frosting on them after they are baked and they reheat nicely with the frosting on them. Please see storage instructions box where I included reheating instructions in the oven.
Any make a few days ahead option? Could you freeze once the rolls are made?
Hi Elizabeth. Yes, you can freeze them after they’ve cooled.
I made these Cinnamon rolls yesterday during a snow storm in Cincinnati and they are absolutely the most delicious cinnamon rolls I have ever made!! Natasha, I absolutely love ALL of your recipes!!
Thank you for sharing! I’m happy to hear that you are loving my recipes!
These look delicious! Do you do any Gluten Free baking or have any hints on conversion?
Hi Fern, I have not tried this with gluten free flour to advise. If you experiment, let me know how you liked the recipe.
These were a hit! I am new to my sourdough journey and this is the first thing I made that was not just bread. I followed the recipe exactly. I made the dough in the morning, let it proof all day, rolled them out in the evening and placed in my baking dish, then put them in the fridge overnight. In the morning, it took them about 3 hours to proof in the oven with the light on. Then baked and frosted. Delicious! I will say, trying to cut into 12 made some really small ones, I will try to make them into 9 or 10 next time. Definitely will make again! Thanks Natasha!
You’re welcome Susan! These are a must around the holidays!
How are these different from your regular cinnamon roll recipe? It looks like they don’t puff up a much?
This version is lighter than a traditional yeast bread recipe.
Did you let proof during the day until double in size or just until the day ended?
Can you leave the dough in the fridge longer? Like 2 days? I did not have time to roll them out the next day.
Hi Vanessa, I haven’t tried more than a day in the refrigerator so I’m not sure if that would dry them out or negatively affect their texture. If you test this, please let me know how it goes.
I was wondering why my cinnamon rolls after baking them, and I set them out after a day it becomes hard? I want it to be soft even after a day.
HI Aliyah, cinnamon rolls as with most breads and baked goods will be softest on day 1. Once you cool to room temperature, cover so it doesn’t dry out. If it’s refrigerated, they need to be reheated to re-soften the cinnamon rolls. I hope that helps.
I have pizza dough made that has proofed for 72 hours. I used 00 flour. Will this work with your recipe?
Hi Lisa! Yes, you can — but it will be very different from a classic cinnamon roll.
If made a levain could I use in place of starter? I have one leftover I didn’t use. Made of 38 bread flour, 38 whole wheat, 38 starter and 76 water.
Hi Sarah! If it’s active and still bubbly it may work. When you drop a spoonful in water, it floats then it should have enough strength to use it in this recipe. If it’s not active, feed it again with equal parts flour and water.
Hi Natasha,
For some reason my rolls never proofed 🙁 I took the dough out of the fridge 2h before shaping and then left them in the over with the light on but after 4h they are still the same… Do you have any idea why that might be?
Hi Estelle, if you refrigerated the dough before forming the dough, the dough won’t proof much and that’s normal. The proofing happens more after the rolls are formed.
That’s my problem, after I rolled them it didn’t proof at all, still baked them though and it was very good, just not as fluffy as yours 🙁 I absolutely love your blog by the way it has been my go-to for cooking, I try your recipes all the time!
Hi again, was your starter fed and active when you used it (more than doubled after feeding it?)? That is the ideal stage for using starter to ensure it’s happy and growing, otherwise it will take a very long time for dough to proof if using discard or not activated starter, for example.
Yes it was more than double! I did take out the dough out of the fridge and let it rest for several hours on the counter before shaping it (forgot about it), maybe that was it? It also was around 70 degrees in my apartment so maybe the combination of those two altered the results.
It’s very possible that was it over proofed sitting out, Estelle. I wish I could be more helpful from a far.