Easy Sourdough Cinnamon Rolls

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Would this even be a baking page if I didn’t include my version of the -best- sourdough cinnamon rolls ever?! These rolls are so fluffy I could rest my head on them like a pillow and so delicious I’d eat them every day for breakfast—if only my body didn't need protein and fiber and things other than bread. sigh.

The sourdough adds a subtle, complex flavor to these buttery, cinnamon-filled rolls. To make them even more indulgent, I top them with a luscious cream cheese frosting. As they bake, your house will smell like a cozy mix of spices and butter—basically a delicious treat and potpourri all in one.

This is another one of my classic recipes that I just can’t stop making. Try it, and your friends, family, and stomach will thank you later!

Freshly baked sourdough cinnamon rolls topped with creamy icing, ready to delight with their warm, homemade goodness.

Why Make Sourdough Cinnamon Rolls?

Sourdough cinnamon rolls take a classic comfort bake and elevate it with deeper flavor, better structure, and a more satisfying texture. Using sourdough instead of commercial yeast allows the dough to ferment slowly, creating rolls that are soft and fluffy while still holding their shape.

The long fermentation enhances flavor without making the rolls taste sour. Instead, it balances the sweetness of the cinnamon-sugar filling and rich icing, resulting in a more complex, bakery-style roll. Sourdough also strengthens gluten naturally, which helps the rolls bake up light and tender rather than dense.

Another benefit is flexibility. Sourdough dough can be cold fermented overnight, making cinnamon rolls easier to prepare ahead of time—perfect for holidays, weekends, or special occasions. The result is a cinnamon roll that feels indulgent, thoughtfully made, and worth the extra time.

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Recipe

Servings: 6 Prep time: 8 hours (including rising) Baking time: 30 minutes

Dough:

• 90g active, bubbly starter

• 200g warm milk

• 1 Large egg

• 60g softened butter, unsalted ( 4 TBSP)

• 400g all-purpose flour

• 10g salt

• 40g sugar (optional)

  
  

Filling:

• 100g softened butter, unsalted (1 stick)

• 120g brown sugar

• 1.5 TBSP ground cinnamon

• pinch of salt

Cream Cheese Frosting:

• 115g cream cheese, room temp (1.5 packs)

• 2 tbsp butter, room temp

• 1 cup powdered sugar

• 1/2 tsp vanilla

• 1-2tbsp milk ( as needed)

Instructions

Step 1: Mix Dough

In a large bowl combine starter, warm milk, egg, and sugar. Whisk until smooth. Add flour and salt and mix until a shaggy dough forms. Now you will incorporate 4 tbsp of softened butter. Knead for 5-7 mins, or until the dough passes the windowpane test.

*after adding the butter, you will feel like the dough looks like and feels like a disaster--especially if kneading by hand-- just keep kneading!! The dough will eventually get very smooth and elastic.

Step 2: Bulk Rise

Cover and let rise until dough appears 30-50% larger. This may take 4-6 hours depending on the temperature of the dough.

If your kitchen is cold this may take longer. I like using a sourdough temp chart to determine a better idea of time.

Step 3: Overnight Chill (optional, but recommended)

Place Dough in the fridge for 6-12 hours. This will make your dough easier to work with and improve the overall flavor.

Step 4: Shape

Roll out dough into a 12x16 inch rectangle. Spread on the softened butter.

Combine cinnamon, brown sugar and salt and sprinkle evenly over the surface of your dough and rub in.

Roll tightly from the long side, and cut into 9 Rolls.

Place rolls in a greased 8x8 or 9x9 pan. Cover and let rise until puffy and doubled. (2-4 hours)

Step 5: Bake

Bake at 350F 25-30 mins, until lightly golden. You want the internal temp to be 190-195F. Let cool

Step 6: Frost

Frost & Enjoy!

Frosting:

Whip together cream cheese, butter, powdered sugar, and vanilla until fluffy. (3-5 mins) Add 1-2 tbsp of milk, if needed.

NOTES:

• If you want SUPER gooey rolls, pour 1/4C of heavy cream around the rolls before baking

• Use whole milk for richer dough

• Do not overbake. Start checking on your cinnamon rolls after 20 mins, and I HIGHLY recommend using a thermometer to check the internal temperature.

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Example Baking Schedule

Sample baking schedule for Bulk ferment + cold proofing option:

8am  Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

2pm Mix your dough and bulk ferment

7pm Shape your dough into rolls and place in the fridge overnight

Next day

7am pull out dough and allow to proof in your oven with the light on and door cracked open (no heat)

9am Bake

Sample baking schedule for bulk ferment only baking

1pm Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

8pm Mix your dough and bulk ferment

7am Shape and allow to proof in your oven with the light on and door cracked open (no heat)

9am Bake

These times may vary depending on the temperature of your home. For bulk fermentation, your dough should rise 30-50%. Check out my Bulk Fermentation Chart by Temperature for your exact timing.

Troubleshooting & Tips for Sourdough Cinnamon Rolls

Rolls Are Dense or Heavy

Possible causes:

• Starter not active enough

• Under-fermented dough

• Dough wasn’t kneaded sufficiently

Solutions:

• Use a bubbly, active starter at peak rise

• Allow bulk fermentation until the dough looks puffy and has risen about 30–50%

• Knead until the dough is smooth, elastic, and slightly tacky

  
  

Dough Is Too Sticky to Work With

Possible causes:

• Warm butter or kitchen temperature

• High hydration

Solutions:

• Chill the dough briefly before shaping

• Lightly oil your hands instead of adding excess flour

• Add flour only 1 tablespoon at a time if needed

  
  

Rolls Didn’t Rise During Final Proof

Possible causes:

• Dough or environment too cold

• Over-fermented during bulk

Solutions:

• Proof in a warm spot (oven off, light on works well)

• If bulk fermentation was long, shorten the final proof

  
  

Filling Leaks Out During Baking

Possible causes:

• Too much filling

• Rolls rolled too loosely

Solutions:

• Spread filling evenly, avoiding thick layers

• Roll the dough tightly and pinch the seam closed

  
  

Tops Are Browning Too Quickly

Possible causes:

• Oven temperature too high

• Sugar-heavy filling

Solutions:

• Tent loosely with foil halfway through baking

• Bake on the center rack and verify oven temperature

  
  

Tips for Best Results

• Don’t rush fermentation: Flavor and texture improve with time

• Cold dough is easier to shape: Overnight refrigeration makes cleaner rolls

• Use softened, not melted butter: This keeps the filling in place

• Slice with floss or a sharp knife: For clean, even rolls

• Bake until just set: Overbaking can dry out the rolls

  
  

How to Store & Freeze Sourdough Cinnamon Rolls

Short-Term Storage (1–2 Days)

• Store completely cooled rolls in an airtight container at room temperature

• Avoid refrigeration, which can dry them out

  
  

Freezing Baked Cinnamon Rolls (Up to 2 Months)

• Let rolls cool completely

• Wrap individually or store in a freezer-safe container

• Freeze for up to 2 months

To reheat:Warm in a 300°F oven for 10–15 minutes or microwave briefly until soft.

Freezing Before Baking (Make-Ahead Option)

• Shape and slice rolls, then place on a parchment-lined pan

• Freeze until solid, then transfer to a freezer bag

• Freeze for up to 2 months

To bake:Thaw overnight in the refrigerator, allow to proof until puffy, then bake as directed.

Similar Sourdough Recipes

• Sticky buns

• Chocolate Sprinkle Donuts

• Brioche Dinner Rolls

Share Your Experience

If you try this Cinnamon Roll recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your results, any adjustments you made, or questions that came up along the way.

Hearing from readers helps improve future recipes and gives others helpful insight when they’re baking at home. If you have feedback or tips from your own experience, you’re always welcome to share them here.