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Sourdough Cinnamon Rolls are irresistibly soft, super fluffy, and absolutely mouthwatering! The cinnamon-sugar filling paired with a simple icing creates the perfect balance of sweetness and that signature sourdough tang we all adore. You won’t be able to stop at just one!
Sourdough breakfast treats are sooo good! Fore example, Sourdough Buttermilk Waffles are a family favorite and I can’t resist starting the day with something made from sourdough.
And these Sourdough Cinnamon Rolls? Total game-changer! What sets them apart is how each bite is ridiculously soft and fluffy. It’s like you’re savoring the gooey, melt-in-your-mouth center of the roll with every single bite.
Unlike your typical cinnamon rolls that use yeast, these are naturally leavened with sourdough starter, giving them an irresistible depth of flavor and that perfect balance of tang and sweetness. The fermentation also makes them easier to digest—so you can enjoy every bite without a second thought!
The filling is a luscious mix of dark brown sugar and warm cinnamon, bringing a rich, almost caramelized sweetness that makes these rolls extra indulgent. And, just when you think they can’t get any better, a simple cream cheese frosting is drizzled on top, melting into every crevice for an extra hit of creamy goodness.
Perfect for a special brunch or cozy Christmas morning, these Sourdough Cinnamon Rolls can be prepped the night before, making them an easy choice for fresh-baked mornings.
Serve them warm, right out of the oven, for an unforgettable treat that will have everyone coming back for seconds—and maybe thirds!
WHY YOU’LL LOVE THIS RECIPE:
SOFT AND FLUFFY:
A true cinnamon roll fan knows the importance of a soft, chewy bite—and these Sourdough Cinnamon Rolls deliver just that! Every bite is pillowy and satisfying, with the perfect balance of tenderness and fluffiness.
GUT HEALTH BENEFITS:
Unlike store-bought yeast, sourdough starter naturally breaks down the phytic acid found in flour, making these cinnamon rolls easier to digest. Plus, you get that signature tangy sourdough flavor that elevates the entire treat.
MAKE-AHEAD FRIENDLY:
Prep these cinnamon rolls the night before for a super easy, fresh-baked breakfast the next morning. I’ve included my best tips below to save time and make your mornings a little easier.
INGREDIENTS
For exact measurements, scroll down to the recipe card at the bottom of the page.
FOR THE CINNAMON ROLLS:
- Bread Flour – For the fluffiest, most tender rolls, bread flour is the way to go. Its higher protein content gives the dough a better rise, making for soft and chewy cinnamon rolls.
- Milk – I used whole milk, but feel free to swap in your favorite non-dairy milk if needed.
- Active Sourdough Starter – A bubbly, active starter is key for the best rise and flavor in your cinnamon rolls.
- Dark Brown Sugar – Dark brown sugar brings a rich, caramel-like flavor that really shines in these rolls. If you don’t have it, light brown sugar works fine too!
- Unsalted Butter – Butter softens the dough and adds flavor, giving you that melt-in-your-mouth texture.
- Large Egg – Adds moisture to the dough, helping it stay soft and rich.
- Salt – I love using Redmond’s unrefined salt for an extra mineral boost, but any unrefined salt will work.
FOR THE FILLING:
- Unsalted Butter – Softened to room temperature for easy spreading.
- Dark Brown Sugar – Again, for that deep, caramelized sweetness (light brown sugar is a fine substitute).
- Ground Cinnamon – The classic spice that makes cinnamon rolls so irresistible.
FOR THE FROSTING:
- Cream Cheese – Use room-temperature cream cheese for smooth mixing.
- Butter – Room-temperature unsalted butter ensures easy blending with the cream cheese.
- Heavy Cream – Adds richness to the frosting for a silky finish.
- Powdered Sugar – Sweetens the frosting to perfection.
SUPPLIES:
- Stand Mixer
- Bench Scraper
- Rolling Pin
- Rimmed Baking Sheet, Baking Pan, or Large Cast Iron Skillet
- Parchment Paper
Need Your Own Sourdough Starter?
Order your own organic dehydrated (but very much alive) sourdough starter here!
Our homemade organic sourdough starter is named Fiona and was made from scratch using three ingredients.. organic flour, water, and wild yeast from an organic apple we picked from our very own orchard at Delgado Homestead.
Sample Baker’s Schedule
Day 1:
- 4 pm – Mix dough
- 10 pm – Shape the rolls and refrigerate overnight
Day 2:
- 6 am – Allow the rolls to rise
- 9 am – Bake
Note: This schedule is based on a 68-70°F environment. Warmer kitchens will speed up the process, while cooler temperatures will slow it down.
MAKE-AHEAD OPTION
If you’re planning to bake these Sourdough Cinnamon Rolls the next morning, here’s how to prep them the night before!
- Prepare the dough and shape the cinnamon rolls the night before. Cover the dish and refrigerate overnight.
- When you’re ready to bake, remove the rolls from the fridge 2-4 hours before baking, allowing them to rise and puff up in a warm place.
Pro Tip: Since this is an enriched dough, the rise time may take longer. Cooler kitchens will lead to longer fermentation, while warmer kitchens will speed things up.
HOW TO MAKE SOURDOUGH CINNAMON ROLLS
Pro-tip: For the most accurate results, use a kitchen scale to measure ingredients!
DOUGH
- In the bowl of a stand mixer, combine the active starter, brown sugar, and warm milk (make sure the milk is no hotter than 120°F to protect your starter). Mix on low speed until fully combined.
- Add melted butter, salt, and the egg, and mix on low until everything is incorporated.
- Switch to the dough hook attachment. Add 1 cup of flour (140g) at a time, mixing on medium speed. Scrape the sides of the bowl with a spatula between each addition. Continue adding flour until the dough pulls away from the bowl and feels tacky, not sticky (be careful not to add too much flour, or the dough may turn dense).
- Knead the dough on medium speed for 5 minutes.
- For the first rise, cover the bowl with a clean towel or plastic wrap, and let it rest in a warm spot until it has increased in size by at least 50% (this usually takes 3-7 hours, depending on your kitchen temperature).
SHAPE
- Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a 16×12 inch rectangle.
- Spread softened butter over the entire surface of the dough.
- In a small bowl, combine brown sugar and ground cinnamon, then sprinkle this mixture evenly over the dough.
- Starting at the long edge closest to you, carefully roll up the dough into a log. Trim off the uneven edges, then cut into 9 even pieces using a sharp knife, unflavored dental floss, or string.
- Alternatively, you can use a pizza cutter to slice the dough into 9 strips, then roll each strip into a separate roll for a polished look.
- Grease a 9×13-inch baking dish (or similar-sized dish) and arrange the rolls inside, about 1/2-1 inch apart. Cover with a damp towel or plastic wrap, and let them rise for a second time. This usually takes 2-4 hours, depending on the warmth of your kitchen.
Not ready to bake yet?
Cover the unbaked rolls with plastic wrap and refrigerate overnight. When you’re ready to bake, remove them from the fridge 2-4 hours beforehand to allow the dough to rise further.
BAKE
- Preheat the oven to 350°F.
- Before baking, pour heavy cream over the rolls—this adds moisture and helps them stay extra soft.
- Bake for 30-35 minutes, or until the tops are golden brown.
- Remove from the oven and cool slightly on a wire rack.
Cream Cheese Frosting
- While the rolls are cooling, beat the room-temperature cream cheese and butter for 1-2 minutes.
- Add heavy cream and powdered sugar, mixing until smooth.
- Use an offset spatula to spread the frosting over the warm cinnamon rolls, letting it melt into all the cracks and crevices. Enjoy!
HOW TO SERVE
Nothing beats warm Sourdough Cinnamon Rolls fresh from the oven, topped with slightly melted cream cheese frosting! Serve them with a cup of your favorite tea or hot coffee for a blissful morning treat.
Want something heartier? Pair them with scrambled eggs, crispy bacon, and fresh fruit for a full breakfast!
HOW TO STORE
Store leftover cinnamon rolls in an airtight container in the fridge for up to 3 days. To serve, let them come to room temperature or warm them in the microwave for a few seconds.
FAQs
Can I use all-purpose flour instead of bread flour?
You can, but I recommend bread flour for the best results. Bread flour’s higher protein content helps create a better rise, resulting in softer, chewier rolls. All-purpose flour will work, but the rolls may be denser.
Can I make these the night before and bake them in the morning?
Yes, absolutely! Shape the rolls the night before, store them in the fridge, and let them rise for 2-4 hours the next morning before baking as usual. This will give you fresh rolls with minimal effort!
Best Ever Sourdough Cinnamon Rolls
These Sourdough Cinnamon Rolls are unbelievably soft, incredibly fluffy, and utterly delicious! The sweet cinnamon-sugar filling and creamy, luscious frosting perfectly complement the tangy flavor of the sourdough, making every bite irresistible.
Notes
Sample Baker’s Schedule Day 1
- 4:00 PM – Mix dough
- 10:00 PM – Shape the dough and place unbaked rolls in the fridge
- 6:00 AM – Allow the rolls to do their second rise
- 9:00 AM – Bake
MAKE-AHEAD OPTION
Want to prep these Sourdough Cinnamon Rolls the night before and bake them fresh in the morning? Here’s how:Prepare the dough and shape the cinnamon rolls the night before. Then, cover and refrigerate the rolls overnight. The next morning, take them out of the fridge and let them rise for 2-4 hours in a warm spot before baking.
Important: Because this is an enriched dough, it may take longer to rise, especially in cooler environments. The dough will rise more quickly in a warmer kitchen. Once they’ve puffed up, bake as usual.
HOW TO SERVE
There’s nothing quite like warm Sourdough Cinnamon Rolls fresh from the oven, with the frosting gently melting on top. Serve them with a cup of your favorite tea or a hot coffee for a cozy and indulgent breakfast.HOW TO STORE
Store any leftover cinnamon rolls in an airtight container in the fridge for up to 2 days. Before serving, take them out of the fridge and let them sit at room temperature for at least an hour for the best texture and flavor.Ingredients
- Sourdough Cinnamon Rolls
- 1/3 cup active sourdough starter (100g)
- 3/4 cup warm milk (175ml)
- 2 Tablespoon dark brown sugar (30g) *see notes
- 4 Tablespoons butter, melted (57g)
- 3/4 teaspoon salt (5g)
- 1 large egg
- 2 1/2 – 3 cups bread flour (350 – 420g)
- 1/2 cup heavy cream, just before baking* (120g)
- Filling
- 1/4 cup unsalted butter, softened (30g)
- 2/3 cup dark brown sugar (150g)
- 5 teaspoons ground cinnamon (12g)
- Icing
- 2 Tablespoons unsalted butter, room temperature (30g)
- 2 ounces cream cheese, room temperature
- 1 Tablespoon heavy cream (15g)
- 3/4 cup powdered sugar (90g)
Instructions
- Pro Tip: For the best results, use a kitchen scale to ensure precise measurements.
- Sample Baker’s Schedule:
- DOUGH
- In the bowl of a stand mixer with the paddle attachment, combine 1/3 cup active sourdough starter (100g), 2 tablespoons dark brown sugar (30g), and 3/4 cup warm milk (175ml). Make sure the milk is warm, not hot (no more than 120°F), as anything higher can kill the starter and prevent the dough from rising.
- Note: You can substitute light brown sugar for dark brown sugar.
- Mix on low speed until the ingredients are fully combined.
- Add 4 tablespoons melted unsalted butter (57g), 3/4 teaspoon salt (5g), and 1 large egg. Mix on low until fully incorporated.
- Switch the paddle attachment for the dough hook. Add 1 cup flour (140g) at a time, mixing on medium speed until the flour is fully incorporated. Scrape the sides of the bowl with a rubber spatula between each addition. The dough is ready when it pulls away from the sides of the bowl and feels tacky (not sticky) when poked.
- Be careful not to add too much flour, as it could result in a dense dough.
- Knead the dough for 5 more minutes on medium speed.
- For the first rise, cover the bowl with a clean tea towel, plastic wrap, or a shower cap. Let it rest in a warm spot until it has increased in size by at least 50%. This usually takes 3-7 hours, depending on the temperature of your kitchen (warmer kitchens will rise faster).
- SHAPE
- Once the dough has risen by 50%, transfer it to a lightly floured work surface. Use a rolling pin to shape the dough into a 16-inch by 12-inch rectangle.
- Spread softened butter over the entire surface of the dough.
- In a small bowl, mix 2/3 cup dark brown sugar (150g) and 5 teaspoons ground cinnamon (12g).
- Light brown sugar can be substituted for dark brown sugar.
- Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Starting from the long edge closest to you, roll the dough into a tight log. Trim off the uneven edges, then cut the dough into 9 equal pieces using unflavored dental floss, string, or a sharp knife.
- Alternatively, use a pizza cutter to slice the dough into 9 even strips, then roll each strip into a neat roll for a polished look.
- Grease a 2-quart baking dish or large cast iron skillet with butter and place the cinnamon rolls inside, spacing them about 1/2 to 1 inch apart.
- Cover with a damp towel and let them rise for the second time, about 2-4 hours, until they are puffy and noticeably larger. This rise time will depend on the temperature of your kitchen.
- If you’re not baking them the same day, cover the rolls with plastic wrap and store them in the fridge overnight. Allow them to rise for a few extra hours before baking, as the cold dough will need additional time to warm up and rise.
- BAKE
- Preheat your oven to 350°F. Before baking, pour 1/2 cup heavy cream (120g) over the cinnamon rolls. This extra moisture will help keep the rolls extra soft while baking.
- Bake for 30-35 minutes or until the tops are golden brown.
- Remove from the oven and let the rolls cool slightly on a wire rack.
- CREAM CHEESE FROSTING
- While the cinnamon rolls cool, prepare the cream cheese frosting.
- In a large mixing bowl, beat 2 tablespoons unsalted butter (30g) and 2 oz room-temperature cream cheese until smooth. Add 3/4 cup powdered sugar (90g) and 1 tablespoon heavy cream (15g), then mix until smooth and fluffy.
- Use an offset spatula to spread the cream cheese frosting over the warm cinnamon rolls, allowing it to melt slightly into every crack and crevice. Enjoy!
