Name: Sourdough Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 rolls
Cuisine: American
Ingredients: 1 cup active sourdough starter; 3 cups all-purpose flour; 1/2 cup whole milk, warmed; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon salt; 1/2 cup light brown sugar, packed; 2 tablespoons ground cinnamon; 2 tablespoons unsalted butter, softened (for filling); 1 cup powdered sugar (for icing); 2 tablespoons milk (for icing); 1/2 teaspoon vanilla extract (for icing)

Hey y’all! If you’re a fan of gooey, sweet, and utterly fluffy treats, these Sourdough Cinnamon Rolls are about to become your new favorite indulgence. The natural tang of sourdough starter pairs with a luscious cinnamon-sugar filling and velvety cream cheese glaze for a mouthwatering bite every time. Whether it’s weekend brunch, a holiday breakfast, or just because you deserve it, these rolls will turn any day into a celebration. Let’s get baking!

Why You’ll Love This Sourdough Cinnamon Rolls Recipe

The unique sourdough flavor adds delicious depth and complexity to every bite.
Overnight fermentation gives you bakery-style tenderness and fluffiness.
No commercial yeast needed—your starter does all the work!
Perfect for prepping ahead for stress-free mornings or gatherings.
The gooey cinnamon filling and creamy glaze make every roll irresistible.

Ingredients for Sourdough Cinnamon Rolls

Dough

1 cup (240g) active sourdough starter (100% hydration)
3/4 cup (180g) whole milk, lukewarm
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
4 cups (480g) bread flour
1 tsp kosher salt
1/2 cup (115g) unsalted butter, softened

Cinnamon Filling

1/2 cup (115g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
2 1/2 tbsp (20g) ground cinnamon
Pinch of salt

Cream Cheese Glaze

4 oz (115g) cream cheese, softened
2 tbsp (30g) unsalted butter, softened
1 cup (120g) powdered sugar
2–3 tbsp (30-45ml) milk
1/2 tsp pure vanilla extract
Pinch of salt

How to Make Sourdough Cinnamon Rolls: Step-by-Step Directions

Step 1: Mix & Knead the Sourdough Cinnamon Roll Dough

In a large mixing bowl or stand mixer, combine sourdough starter, milk, eggs, and sugar. Add in the bread flour and salt, mixing on low until a shaggy dough forms. Knead for about 7-10 minutes (by hand or with dough hook) until a smooth dough develops. Add the softened butter one tablespoon at a time, kneading until fully incorporated and dough is glossy, elastic, and slightly tacky—about 5-8 minutes more.

Step 2: Bulk Fermentation (First Rise)

Transfer dough to a lightly greased bowl, cover with damp towel or plastic wrap, and let rise at room temperature for 4-6 hours, or until nearly doubled in size. For enhanced flavor, place dough in the fridge overnight after the initial 2-3 hour rise; allow to come to room temp before shaping.

Step 3: Prepare the Cinnamon Filling

In a small bowl, cream together the softened butter, brown sugar, cinnamon, and pinch of salt until smooth and spreadable.

Step 4: Shape the Sourdough Cinnamon Rolls

On a floured surface, roll dough into a 12×16-inch rectangle. Evenly spread the cinnamon filling across the dough, leaving a 1/2-inch border. Starting at the long side, tightly roll up the dough into a log. Slice into 12 equal rolls using a sharp knife or dental floss.

Step 5: Final Proof

Arrange rolls in a greased 9×13-inch baking pan. Cover and let proof at room temp for 1-2 hours, or until puffy and nearly doubled. The dough may take longer to rise in cool climates—watch for pillowy softness.

Step 6: Bake the Sourdough Cinnamon Rolls

Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes, or until golden brown and the centers are cooked through. If the tops brown too quickly, loosely tent with foil.

Step 7: Make the Cream Cheese Glaze & Finish

While rolls are baking, beat cream cheese and butter until smooth. Add powdered sugar, milk, vanilla, and salt; mix until creamy. Spread glaze over warm rolls and enjoy!

Notes for Perfect Sourdough Cinnamon Rolls

Use an active and bubbly sourdough starter for best rise.
If your kitchen is chilly, let dough proof in a turned-off oven with the light on.
Check out cinnamon roll shaping tips for flawless swirls.

Sourdough Cinnamon Roll Variations

Pecan Sticky Buns: Add chopped pecans and a layer of caramel to the bottom of your pan.
Chocolate Sourdough Cinnamon Rolls: Sprinkle mini chocolate chips over the cinnamon-sugar filling for an indulgent twist.
Maple Glazed: Swap the cream cheese glaze for a rich maple glaze.

Required Equipment for Sourdough Cinnamon Rolls

Stand mixer or large mixing bowl
Dough hook (if using mixer)
Rolling pin
9×13-inch baking pan
Sharp knife or unflavored dental floss
Measuring cups and spoons
Spatula

Storage Instructions & Shelf Life

Store Sourdough Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual rolls for 15–20 seconds or warm in a 300°F (150°C) oven for 8-10 minutes. For longer storage, freeze frosted or unfrosted rolls for up to 2 months; thaw overnight in the fridge and warm before serving.

Suggested Pairings & Serving Recommendations

Serve with hot coffee, chai, or cold brew for a cozy breakfast.
Pair with fresh fruit salad or scrambled eggs for a balanced brunch.
Top with toasted pecans or a drizzle of caramel for dessert flair.

Pro Tips for Incredible Sourdough Cinnamon Rolls

To ensure tender rolls, avoid adding extra flour; dough should be soft but not sticky. See more dough consistency tips at The Kitchn.
Use dental floss for cutting perfectly shaped rolls without squishing them.
For even baking, rotate the pan halfway through the baking time.

FAQ: Sourdough Cinnamon Rolls

Can I make Sourdough Cinnamon Rolls ahead of time?

Yes! After shaping, cover and refrigerate the unbaked rolls overnight. In the morning, allow to come to room temperature and proof before baking as directed.