Sourdough Cinnamon Rolls

If you have a sourdough starter, you can make Sourdough Cinnamon Rolls! The best sourdough cinnamon rolls are made with a soft and fluffy brioche dough, cinnamon brown sugar filling, and cream cheese frosting. 

These soft, fluffy sourdough cinnamon rolls are made with a brioche dough using your active sourdough starter. The recipe is perfect for a weekend treat and uses organic bread flour for a bakery-style result.

This post and recipe will guide you step-by-step through the process of making the BEST homemade cinnamon rolls with a sourdough starter. You can let the dough rise overnight and bake them in the morning, or you can freeze the buns to make later. 

Why You Should Make Sourdough Cinnamon Rolls

If you already make sourdough loaves at home, you’re familiar with the joy of baking with a sourdough starter. Sourdough cinnamon rolls taste like traditional homemade or bakery-style buns.  The natural sourdough fermentation process creates a soft, pillowy dough that’s easy to work with and enhances the flavor. 

Are Sourdough Cinnamon Rolls Healthier Than Traditional?

While cinnamon rolls are not health food, sourdough cinnamon rolls may offer some health benefits compared to traditional rolls. The fermentation process in sourdough can make the dough easier to digest and may help improve nutrient absorption. Some people also find sourdough gentler on blood sugar and their digestion, as this process further breaks down complex carbohydrates.

Ingredients in Sourdough Cinnamon Rolls

• Sourdough starter: This cinnamon roll recipe is leavened with a sourdough starter rather than commercial yeast. You’ll need to feed your starter so it’s just at its peak. It should be very active and bubbly but not have fallen much below its peak height. 
• Milk: I recommend pasture-raised whole milk for richness, but 2% milk will also work. For a dairy-free sourdough cinnamon roll recipe, use plant-based milk. 
• Butter: Butter is another key ingredient in rich brioche dough. You’ll need it for both the dough and the filling. 
• Egg: A whole egg helps to create the perfect rich brioche texture. 
• Sugar: This dough is lightly sweet, and the sugar also helps to activate and feed the wild yeast in the starter. 
• Bread flour: All-purpose flour will work, but I recommend using organic bread flour. I use King Arthur brand. I also use it in my sourdough bread recipes, as it yields lighter bread. 
• Brown sugar: The cinnamon roll filling can be made with granulated, light brown, or dark brown sugar, but I find dark brown creates the richest flavor. 
• Cream cheese: The best cinnamon roll frosting is made with cream cheese, which provides rich creaminess with a hint of tanginess. 
• Powdered sugar: You’ll need powdered sugar to sweeten the frosting and create its structure. 
• Vanilla: Add a hint more warm flavor with vanilla extract. 

Special Equipment: 

• Kitchen scale: I always recommend using a kitchen scale rather than measuring cups for sourdough baking recipes, where the measurements must be precise. 
• Parchment paper: Bake the rolls on parchment paper, which I recommend is unbleached, to catch all the gooey drips at the bottom. 

How to Make Sourdough Cinnamon Rolls

1. Starter: Ensure your sourdough starter is ready to use. This is a critical step, as your dough won’t rise without a healthy starter. Every starter is unique in how long it takes, from when it’s fed until it is ready. For this sourdough cinnamon roll recipe, I make a levain (feed my starter for baking) with 40 grams of starter, 80 grams of water, and 80 grams of flour. This makes enough starter for 100 grams to be added to the dough and enough leftover to feed for future use. 
2. Mix the Dough: The sweet brioche dough is mixed together in a mixing bowl. Then, we let it autolyze (rest) for half an hour before kneading with a dough hook or by hand. 
3. Stretch and Folds: Performing stretch and folds on your dough is optional but will produce a lighter, airer cinnamon roll. Pull one side of the dough up and into the center, working your way around the dough 4 times. You can do this every half hour for the first two hours, but even once will help. 
4. Bulk Rise: If you make your dough in the evening, it will rise overnight. If made in the morning, it will be ready to use in the afternoon. The dough should double in size. The easiest way to tell if your dough has doubled is to keep it in a straight-edged container, as shown above, but a bowl is ok, too. 
5. Make the Rolls: Roll out the dough into a rectangle, fill it with cinnamon brown sugar butter paste, and roll it up. Cut the dough into approximately 1 1/2-inch slices and arrange them on a prepared baking pan. 
6. Final Rise: Let the rolls rest for about an hour. They will puff up slightly but won’t be full-sized yet when ready to bake. 
7. Bake: We want these cinnamon rolls to be soft in the center, so it’s important not to overbake. When they are done, they should be quite pale and just barely beginning to turn golden on top. 
8. Frost: Let your rolls cool for a few minutes, then frost.  Homemade cinnamon rolls are best enjoyed fresh and warm. 

Baker’s Timeline Options for Overnight (or not) Sourdough Cinnamon Rolls

Overnight Sourdough Cinnamon Rolls 

• Evening: Mix and knead dough. Let it rise overnight at room temperature (8–12 hours).
• Morning: Shape the rolls, let them rise again for 1 hour, and bake.

Same-Day Cinnamon Rolls

• Night Before: Feed your starter 
• Morning: Mix and knead dough. Allow it to rise (4–6 hours).
• Afternoon: Shape the rolls, let them rise for 1 hour, and bake.

Make-Ahead Cinnamon Rolls

• Day 1 (Evening): Prepare dough and let it rise overnight. Shape the rolls and refrigerate.
• Day 2 (Morning): Let the rolls come to room temperature for about 1–2 hours, then bake.

FAQ for Perfect Sourdough Cinnamon Rolls

1. How do I know if my sourdough starter is ready to use?
Your starter is ready when it is bubbly, active, and doubles in size 4–6 hours after feeding. The best time to use your starter in baking is just after it is at its peak height and just begins to fall. You can usually see a “wrinkle” on top at this point. to Perform a “float test” by dropping a small amount into water—if it floats, it’s good to go. Remember, timing depends on the specific conditions of your kitchen, so keep an eye on it. 

2. What if my dough doesn’t rise overnight?
This can happen if your starter isn’t active enough or if your kitchen is too cool. Allow the dough more time to rise, or place it in a warmer spot like a turned-off oven with the light on. Using a straight-edged container is the easiest way to tell if your dough has doubled, as it can be hard to eyeball in a bowl. 

3. Why is the final rise important?
The final rise ensures your rolls are light and fluffy. If they’re not puffed up before baking, they may be dense. 

4. Can I use all-purpose flour instead of bread flour?
Yes, however, bread flour provides a lighter structure that works best for cinnamon rolls and sourdough boules. If you only have all-purpose flour, reduce the milk slightly as it absorbs less liquid.

5. My cinnamon sugar filling leaks out during baking. How can I fix this?
To minimize leaks, use softened butter rather than melted butter for the filling and spread it evenly to create a paste. This helps it adhere better to the dough during baking. Some of the filling inevitably leaks to the bottom, creating a delicious caramelization on the bottoms of your rolls! 

6. How can I make cinnamon rolls soft and fluffy? 

Just before baking, pour heavy cream over the tops of the cinnamon rolls! 

7. Can these cinnamon rolls be made vegan?

Yes! To make these vegan:

• Milk: Swap for plant-based milk (almond, oat, soy).
• Butter: Use vegan butter (like Earth Balance or Miyoko’s).
• Egg: Replace with 3 tbsp aquafaba (chickpea liquid) or Bob’s Red Mill Egg Replacer. 
• Cream Cheese: Use vegan cream cheese (e.g., Kite Hill).

8. How did you come up with this recipe? 

I love baking with sourdough and consulted all of the best cinnamon rolls before testing this recipe many times. The BEST cinnamon roll recipe from Ambitious Kitchen was the one I consulted most. 

How to Freeze and Store Homemade Cinnamon Rolls

Freezing Unbaked Rolls

• After shaping the rolls, arrange them on a parchment-lined tray and freeze until firm.
• Transfer frozen rolls to a resealable bag or container.
• To bake, place frozen rolls in a baking dish, cover, and let thaw and rise overnight in the fridge. Bake as directed. You can also bake individual rolls, but reduce the baking time to 20 minutes. 

Freezing Baked Rolls

• Let baked rolls cool completely. Wrap tightly in plastic wrap, then in foil, and freeze.
• To reheat, thaw at room temperature or warm in a 300°F oven until heated through.

Storing Leftovers

• Baked cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. However, these are best served fresh and warm. 
• For that freshly baked feel, reheat individual rolls in the microwave for 15 seconds.

Continue to Content

Yield: 8 buns

Sourdough Cinnamon Rolls

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 12 hours

Total Time 12 hours 45 minutes

These soft and fluffy sourdough cinnamon rolls are the perfect treat for any occasion! They feature a homemade sourdough brioche dough with rich cinnamon-sugar filling, topped with cream cheese frosting. This recipe uses sourdough starter for natural leavening, creating the perfect texture. This recipe includes overnight instructions and you can even freeze them!

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Ingredients

Dough

• 150 g (2/3 cup) milk, whole or 2%, warmed to room temperature
• 35 g (2 1/2 tbsp) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 100 g (1/2 cup) bubbly, active sourdough starter
• 30 g (2 1/2 tbsp) granulated sugar
• 300 g (2½ cups) organic bread flour
• 5 g (1 tsp) fine sea salt

Filling

• 3 tablespoons butter (50 grams)
• ⅓ cup brown sugar (60 g)
• 1 Tablespoon ground cinnamon

Cream cheese frosting

• 4 oz (112g) cream cheese, softened
• 3 tablespoons butter, softened
• ¾ cup (85g) powdered sugar
• ½ teaspoon vanilla extract

Optional

• 1/3 cup heavy cream

Instructions

1. Mix the Dough: In the bowl of an electric mixer, beat the milk, melted butter, egg, sourdough starter, and sugar until well combined, about 1 minute. Add the flour and salt, and mix at low speed until the dough comes together, about 1 minute more. Cover and let the dough rest for 30 minutes.
2. Knead the Dough: Knead the dough with a dough hook on medium speed for 5-8 minutes until smooth and pulling away from the sides. If the dough is too sticky, add another tablespoon of flour. Alternatively, you can knead the dough by hand on a lightly floured surface for 8-10 minutes. 
3. Bulk Rise: Place the dough in a lightly greased bowl and cover with plastic wrap or a damp kitchen towel. Let the dough rise until doubled in size, for 8-12 hours. A straight-edged container makes it easy to see when your dough has doubled.
4. Stretch & Folds (Optional): If desired, perform optional stretch and folds at the 30-minute, hour, and hour-and-a-half marks. This step is optional but will create a lighter cinnamon roll dough. Even one stretch and fold will help.
5. Roll Out the Dough: Once your dough has doubled, gently transfer it to a well-floured surface. Roll it out into a rectangle measuring about 14x11 inches.
6. Add the Filling: Spread softened butter evenly over the dough, leaving a 1/2-inch border around the edges. Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter. Gently press the mixture into the butter to create a sandy paste.
7. Shape the Rolls: Roll the dough tightly into a log starting from one long edge. Pinch the edge gently to seal and place the seam side down. Cut the log into 1 ½ inch pieces using a knife or floss. 
8. Final Rise: Line a 9x9-inch baking pan or round springform pan with parchment paper to catch any drips. Place the rolls into the pan and cover with plastic wrap or a damp kitchen towel. Let rest for 1-2 hours until the dough is puffy. You can skip the final rise at this point and put the rolls into the refrigerator overnight until you're ready to bake them.
9. Preheat and Bake: Preheat your oven to 375°F (190°C). Pour the optional heavy cream over the rolls before baking for extra moisture and richness. Bake for 20–25 minutes. until big and just lightly golden and soft in the center. They should still be quite pale and soft in the middle.
10. Make the Frosting: While the rolls bake, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
11. Frost the Rolls: Allow the rolls to cool for a few minutes, then spread the cream cheese frosting generously over the top. Serve warm and enjoy!

Notes

Measuring Tip

I recommend using a kitchen scale to weigh ingredients for baking, especially sourdough recipes.

Bakers Timeline Tips

Freezing: To freeze unbaked rolls, shape them, freeze until firm, transfer to a resealable bag, then thaw and rise overnight in the fridge before baking as directed, or bake individual rolls straight from frozen, reducing the baking time to 20 minutes.

Overnight Cinnamon Rolls: For freshly baked cinnamon rolls in the morning, make the dough in the evening and let the bulk fermentation happen overnight. Shape and bake in the morning. Alternatively, make the dough earlier in the day, shape the rolls, and refrigerate them until the next morning. Take them out of the refrigerator 1 hour before baking.

Storing

Homemade cinnamon rolls are best the day they are baked. For this reason, I recommend freezing or keeping unbaked rolls in the fridge until you're ready for them.

How to Make Extra Soft Cinnamon Rolls

Pouring heavy cream over the rolls before baking infuses them with more moisture and richness but is completely optional.