Sourdough Cinnamon Rolls
by sourdoughjesha on December 15, 2022
Learn how to make the best sourdough cinnamon rolls from scratch with this easy, beginner-friendly recipe. Pillowy soft, filled with sweet cinnamon sugar and topped with a delicious cream cheese frosting.
Updated on January 17th, 2026 with improved recipe, clearer instructions, and updated tips.
It’s officially cinnamon roll season, and this recipe makes the best ever sourdough cinnamon rolls from scratch. They’re big, pillowy soft, and perfectly gooey and delicious! Cinnamon rolls are one of my absolute favorite treats of all time, and I’m honestly obsessed with these rolls! I’ve spent years perfecting the recipe to create the best possible sourdough cinnamon rolls, and I’m so excited to share them with you! They’re naturally fermented with sourdough starter, and each roll is generously filled with sweet cinnamon brown sugar and topped with melt-in-your-mouth cream cheese icing.
These easy sourdough cinnamon rolls are perfect for beginner sourdough bakers following my simple step-by-step instructions. All you need are a few simple ingredients and some basic kitchen equipment to make the best cinnamon rolls you’ve ever had! Whether it’s for your Saturday morning weekend tradition or a special occasion, these cinnamon rolls will become an instant favorite!
Looking for more beginner-friendly sourdough baking recipes? Check out my easy sourdough bagels, beginner sourdough bread, and sourdough chocolate chip cookies.
Why You Will Love These Sourdough Cinnamon Rolls
- Easy to make: These sourdough cinnamon rolls are so easy to make and are a fantastic recipe for beginner sourdough bakers. There is even an overnight option so you can mix the dough the night before and enjoy freshly-baked rolls the next morning!
- Soft and fluffy: With the perfect soft and fluffy texture, these are hands down the best sourdough cinnamon rolls ever!
- Absolutely delicious: Each roll is filled with a generous swirl of sweet cinnamon brown sugar filling, then finished with a rich, melt-in-your-mouth cream cheese frosting. Seriously, they’re so good!
- Sourdough: These cinnamon rolls are made with sourdough starter, so they’re bursting with flavor and have all of the gut-healthy benefits of sourdough.
Ingredients for Sourdough Cinnamon Rolls
This cinnamon roll recipe only requires simple, whole food ingredients.
- Flour: For the perfect soft texture, I recommend all-purpose flour (I love King Arthur’s all purpose flour).
- Whole milk: Whole milk is best, but you can substitute it with 2% milk.
- Sugar: Use white granulated sugar for the dough
- Sourdough starter: Use active sourdough starter, not sourdough discard, for this recipe.
- Unsalted butter: I recommend using unsalted butter for the dough, the filling, and the frosting
- Eggs: Egg helps add richness to the dough and creates a softer texture.
- Salt: Salt is key for flavor and helps to control the fermentation process!
- Brown sugar: Brown sugar adds an extra depth of flavor to the filling and pairs perfectly with cinnamon.
- Cinnamon: For the perfect cinnamon flavor in the filling!
- Cream cheese: Use full-fat cream cheese for the icing.
Tools to Make Sourdough Cinnamon Rolls
Here are some kitchen tools I recommend that will help make this cinnamon roll recipe.
- Stand mixer or mixing bowl. Either using the dough hook on your stand mixer or mix by hand in a large mixing bowl.
- Rolling pin. For rolling out your dough definitely use a rolling pin.
- Floss or Serrated knife. Floss creates the perfect roll every time but you can use a knife too!
- 9×9 inch pan. I recommend using a 9×9 inch baking pan, however any baking pan will do.
How to Make Sourdough Cinnamon Rolls
Day 1: Mix the Dough and First Rise
- Mix the dough: Start by mixing the milk and melted butter in the bowl of a stand mixer. Make sure the mixture is warm but not hot before adding the egg, sugar, and sourdough starter. Whisk until everything is well combined, then add the flour and salt. Using the dough hook attachment, mix for 6 – 8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise (Bulk Fermentation): Transfer the dough to a greased bowl, cover, and let it rise at room temperature until it has doubled in size. This process will take about 6 – 8 hours depending on the temperature of your kitchen and the activity level of your sourdough starter.
- (Optional) Stretch and fold: About 30 minutes into the rise, you can strengthen the dough with a simple stretch and fold. Lightly wet your hands, gently stretch one side of the dough up and over itself, rotate, and repeat until all sides have been folded in.
- Cold Proof (second rise): Once the dough has finished its first rise, transfer it to the refrigerator to cold proof overnight or for up to 24 hours. This step improves both the flavor and texture of the rolls, and the nutrition! A long and slow fermentation with sourdough starter helps to release vitamins and minerals, improves digestibility, and increases fiber and antioxidants.
Day 2: Shape and Bake the Cinnamon Rolls
- Roll out the dough: When you’re ready to shape, lightly oil and flour your work surface and roll the chilled dough into a large rectangle that is approximately 14 inches by 8 inches.
- Make the cinnamon sugar filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Fill, roll, and slice: Spread the cinnamon sugar mixture evenly over the dough. Starting from the long side, roll the dough up tightly into a log, then slice it into evenly sized rolls.
- Final rise: Place the rolls into a greased or parchment-lined baking pan. Cover and let them rise at room temperature until puffy and soft.
- Bake: Bake the cinnamon rolls at 375F for 25 – 30 minutes, until golden brown and baked through. While they cool slightly, prepare the cream cheese frosting.
- Make the frosting and serve: Beat the cream cheese and butter until smooth, then mix in the vanilla and powdered sugar. Spread the frosting over the warm rolls and enjoy.
Sourdough Baker’s Schedule
Here is my recommended baking schedule so you have delicious, fresh-baked sourdough cinnamon rolls ready for Saturday morning.
- Friday Morning (8:00 AM): Mix the dough and let it rise.
- Friday Afternoon/Evening (4:30 PM): Transfer the dough to the refrigerator to cold proof overnight.
- Saturday Morning(7:30 AM): Shape, final rise, and bake!
Overnight Option
Alternatively, you can prepare the dough in the evening and proof it overnight on the counter so you have cinnamon rolls ready to bake the next morning.
Friday Night (8:00 PM): Mix the dough and let it rise overnight.
Saturday Morning (7:30 AM): Shape, final rise, and bake!
How to Store Sourdough Cinnamon Rolls
Store any leftover cinnamon rolls covered at room temp for 1-2 days and then simply move them to the fridge for up to one week. I like to reheat my rolls in the toaster oven to get them soft again. You can also freeze cinnamon rolls by keeping them in an airtight or covered container. When you’re ready to eat them, simply defrost the cinnamon roll at room temperature, then warm them in the oven for 10-15 minutes at 350f or until golden.
Are Sourdough Cinnamon Rolls Healthier?
Yes! Sourdough cinnamon rolls are a healthier option than traditional cinnamon rolls because the dough goes through a natural fermentation process with sourdough starter. During a long fermentation, wild yeasts and lactic acid bacteria pre-digest the flour, which helps to release nutrients, like B vitamins and minerals, breaks down gluten, and boosts prebiotic fiber and antioxidants. It also lowers the glycemic index of the dough and makes it easy to digest, making sourdough cinnamon rolls an overall healthier option.
Tips for Making the Best Sourdough Cinnamon Rolls
- Don’t add hot butter and milk: Make sure the melted butter and milk mixture is warm but not hot (it should be no warmer than 95 degrees Fahrenheit) before adding the additional ingredients. You don’t want to kill the yeasts in your sourdough starter.
- Use room temperature butter for the filling: Room temperature butter will mix and spread easily across the dough and holds up the best while baking. If you use melted butter it may leak out while baking.
- Don’t skip the final rise: Make sure your rolls are light and puffy before baking. Leaving them in a warm place in your kitchen can help expedite this process.
- Use active sourdough starter: It’s key that you use ripe, active starter for these sourdough cinnamon rolls. Make sure to feed your starter roughly 6 – 12 hours before mixing the dough.
I’m so excited for you to make this sourdough cinnamon roll recipe! They are such a staple on holiday mornings, those special occasions, or for an extra special breakfast. Share your cinnamon rolls creations with me over by commenting below, or over on Instagram and TikTok!! Can’t wait to see what you make.
Sourdough Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 330 g (2¾ cups) all purpose flour
- 160 g (⅔ cup) whole milk
- 50 g (¼ cup) granulated sugar
- 100 g (½ cup) sourdough starter
- 57 g (4 Tablespoons) unsalted butter
- 1 egg
- 5 g (1 teaspoon) salt
For the Filling
- 43 grams (4 tablespoons) unsalted butter
- 100 g (½ cup) light or brown packed sugar
- 1 tablespoon cinnamon
Cream Cheese Frosting
- 113 g (4oz) cream cheese, softened softed to room temperature
- 28 g (2 tablespoons) unsalted butter, softed to room temperature
- 80 g (⅔ cup) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Day 1: Mix The Dough
- Mix the dough: In the bowl of a stand mixer, add the milk and melted butter. Make sure the mixture isn’t too hot (it should be around 90-95 degrees Fahrenheit) before adding the next ingredients. Add the egg, granulated sugar, and sourdough starter. Whisk everything together until combined. Add the flour and salt and mix together using the dough hook attachment until a dough forms. Continue to knead the dough on medium speed for 6 – 8 minutes until a smooth dough forms and pulls away from the sides of the bowl.330 g (2¾ cups) all purpose flour, 160 g (⅔ cup) whole milk, 50 g (¼ cup) granulated sugar, 100 g (½ cup) sourdough starter, 57 g (4 Tablespoons) unsalted butter, 1 egg, 5 g (1 teaspoon) salt
- First rise: Transfer the dough to a greased bowl, cover, and let it rise for 6 – 8 hours until it roughly doubles in size.
- (Optional): Stretch and Fold: After the dough has rested for 30 minuntes perform one set of stretch and folds. To perform one set of stretch and folds, begin by adding some water to your hands – this helps prevent sticking. Grab one side of the dough and stretch it up and over towards the middle. Rotate the dough and repeat this with the other side. Repeat two more times until all sides are done.
- Second rise (cold proof): After the dough is done rising, transfer it to the fridge to cold proof overnight or up to 24 hours.Note: Skip this step if following the overnight option. See notes section for details!
Day 2: Shape the Cinnamon Rolls and Bake!
- Roll out the dough: The next day, remove the dough from the refrigerator. Lightly flour your work surface and turn the dough out onto the table. Roll it out into a 14-inch by 8-inch rectangle.
- Make the cinnamon sugar filling: In a small bowl, add the softened butter, brown sugar, and cinnamon, and mix together until combined.43 grams (4 tablespoons) unsalted butter, 100 g (½ cup) light or brown packed sugar, 1 tablespoon cinnamon
- Add the filling: Use a rubber spatula or icing knife to spread the filling evenly over the entire surface of the rectangular dough. From the long side, roll the dough up into a 14 inch long log. Slice the dough into 10 – 12 even (roughly 2’’) slices.
- Final rise: Place the rolls into a greased or parchment-lined 9-inch or 10-inch round or square baking pan. Cover and let rise for 1 – 2 hours at room temperature until puffy.
- Bake: Preheat the oven to 375°F. Bake for 25 to 30 minutes, until golden brown on top (or the internal temperature is 195 – 200 degrees Fahrenheit). Remove the pan from the oven and make the cream cheese frosting while the rolls cool.
- Make the cream cheese frosting: In a medium-sized bowl, or the bowl of a stand mixer with the paddle attachment, add the cream cheese and butter and beat until smooth and creamy. Add the vanilla extract and beat in the powdered sugar until fully combined. Spread the frosting over the cinnamon rolls with a knife or cake spatula.113 g (4oz) cream cheese, softened softed to room temperature, 28 g (2 tablespoons) unsalted butter, softed to room temperature, 80 g (⅔ cup) powdered sugar, 1 teaspoon vanilla extract
- Serve and enjoy!
Notes
- Friday Night (8:00 PM): Mix the dough and let rise overnight.
- Saturday Morning (7:30 AM): Shape the cinnamon rolls, final rise, and bake!
Everything is very open with a precise description of the challenges. It was truly informative. Your website is very helpful. Thank you for sharing!
Awe thanks so much!!
Hi Jesha! Could these be frozen raw to gift to someone to cook on holidays?
My dough didn’t rise at the bulk fermentation any idea what I could of done wrong?
Hi Bianca! This can happen from time to time. Is your starter active? Did it double in size prior to mixing? Whenever a dough does not rise it’s usually because the starter is not active.
To make it more convenient in the morning, can I skip the first overnight fermentation and go straight to shaping, then chill the shaped rolls overnight? So then in the morning I can just let them do the final proof and bake. Or do you have any other suggestions? This recipe looks amazing though!
Hi Zoey! Yes def. Shape them before the overnight fermentation. Make sure you really cover them well so the tops don’t dry out! Let me know how you like them!!
Thank you! Also should the butter be softened or melted in the recipe?
Softened is best! But melted works too.
I made these for Mother’s Day and they were SO amazing!! I did the overnight proof in shape like you suggested and substituted light brown sugar instead of the coconut sugar, and the whole family loved it! Thank you so much for the recipe, I will definitely be repeating.
Hi Zoey! Ahhhh, I am SO happy to hear this! Continue to keep me posted on your sourdough baking journey!!
I literally make these once a week freeze them individually, so I can have cinnamon rolls throughout the week! I have the biggest sweet tooth so having a homemade sweet treat that is made with such wholesome ingredients has helped me regulate my weight.
Cinnamon rolls are one of my favorite baked goods and it feels like I finally found the original cinnamon roll recipe and everything else on the Internet was derived from this 😆
Hi!! Thank you so much for taking the time to leave this review. It means so much to me!! It was so hard to find a recipe for cinnamon rolls that fit my needs too. There is nothing better than slow fermented grains lol! Have a wonderful day and please keep in touch.
What an idea that is! Your comment about how this is the recipie to beat, everyone else’s can’t even compare is more of a reason why I’m gunna make this recipie. Wholesome goodness right there.
Hi! I just did the overnight proofing and it dough deflated. It doubled in size after sitting at room temperature for about 8 hours then I put it in the fridge and it deflated. Is that normal? I’m about to make the filling now.
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Disappointed to see such a glaring discrepancy between the body of the post calling these “already dairy free” to the recipe actually calling for butter (dairy) and cream cheese (dairy).
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hi, do I understand xorrectly that when I want to ferment my dough overnight in the fridge I skip the bulk fermentation step? I should mix my dough and put it straight to the fridge, right? Also, if I will keep it in the fridge for 16 hours (or even more) it will be okay?
I have already made them once and they were amazing, but I just want to clarify 🙂 This time I’m making them with poppy seed filling!
Hi, can I do the bulk fermentation overnight? What would happen if it fermented for say 10 hours instead of dight? Thank you!
Took me about 4 times to perfect these but they were still amazing every time! Easy to follow recipe and the final result was worth the 2 day chilling and resting process. My husband and both little ones absolutely loved them.
Hello!
I plan to make a triple batch for some parties this weekend. To make it dairy free without the butter, can I use coconut oil or vegan butter sticks? Or better yet, which dairy free option do you recommend best to substitute for the butter in this recipe?
Thanks a bunch!
Also, the recipe calls for only 350g of flour. But 2 and 3/4 cups comes closer to 450g. Could depend on your flour type though.
Hi, can i make this recipe without eggs?
Can i make this recipe without eggs.
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Help! Just put the dough in the fridge, and it did double, but it still is very sticky. Will that get better overnight, or do I have a problem? Any suggestion what I could do if it it too sticky to work with tomorrow?
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Do you have any egg substitutes that you have tried here? My son has an egg allergy.
Waiting on the Blueberry Sourdough rolls recipe!
I haven’t made anything from your website yet but everything looks so amazing! I have been watching your youtube videos for a while and didn’t know you posted the recipes; thankfully they are all right here! Thank you for taking your time to come up will all these creative deserts that have great ingredients and directions!
Also, Ephesians 2:8 “For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. For we are his workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.”
I had to make some adjustments with the butter cause I leave in a VERY very hot and humid place (south of Mexico) but the dough still looks really hydrated and smells really good! Since the weather here is super hot it only took like 3 hours of bulk fermentation so I’m gonna leave it all day in the fridge and bake it at night, hopefully it all goes well when I bake it, but so far it’s been really good, easy and I’m very excited to see how they turn out!
Holy to the moly! This recipe is superb! And to know I’m eating a “healthier” version of cinnamon rolls that actually tastes better makes it all worth the time to make these too! The only negative is that it makes one batch and I have to double it for more! Ha! Someday, I’ll experiment with best freeze times. I made this recipe once and and am currently pending a second batch — and the next 24 hours until they are in my belly, is torture. The first batch was perfect. The only thing I added/changed was including about a 1/4 cup brown sugar to the filling. I didn’t combine the butter and sugar/cinnamon, I just smeared the butter with gloved hands, added an even light layer of dark brown sugar then the cinnamon/coconut sugar mix. Pretty sure coconut sugar is a secret ingredient moving forward. So good!!!! Highly recommend this one!
Also, the recipe calls for only 350g of flour. But 2 and 3/4 cups comes closer to 450g. Could depend on your flour type though.
Absolutely loved this recipe!
I would definitely recommend this recipe!
Loved these! Simple enough recipe & is a healthier alternative to traditional cinnamon rolls 👍🏻
Absolutely loved this recipe!
Love this recipe! Can I lengthen the fridge proof to 24 hours instead of 12? Will that change the dough?
Hi Hope, I’m so happy you love this recipe! Yes, you can definitely lengthen the fridge proof to 24 hours instead of 12. You can actually go even longer, but I’d recommend not pushing past 48 hours in the fridge.
Best sourdough cinnamon rolls I’ve tried, and I’ve tried quite a few recipes! The only thing I would change is the frosting – I like a light vanilla glaze but that is just a taste preference. My other family members like cream cheese frosting the best! I did the room temperature rise, rolled out, filled, and shaped the rolls, then refrigerated overnight. I baked them the next morning after allowing them to get puffy. This saved me some time for an earlier breakfast!