Sourdough Cinnamon Rolls: A Step-by-Step Guide to the Perfect Tangy-Sweet Treat
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These Sourdough Cinnamon Rolls combine the comforting flavors of classic cinnamon rolls with the unique tang of sourdough. The overnight fermentation process not only enhances the flavor but also makes the dough easier to work with.
Ingredients Overview
- For the Dough:
- 3 cups all-purpose flour
- ¼ cup sugar
- 1½ tsp sea salt
- ¾ cup milk
- 1 egg
- 4 tbsp butter
- ⅓ cup sourdough starter active and bubbly
- For the Cinnamon Sugar Filling:
- 4 tbsp butter room temp
- 1 tbsp ground cinnamon
- ¾ cup brown sugar
- For the Cinnabon Gooey-Style Option (Optional):
- 1 cup heavy cream
- For the Cinnamon Roll Glaze:
- 2 cups powdered sugar
- 3 tbsp butter melted
- 1 tsp vanilla extract
- Pinch of cinnamon
- 5 tbsp heavy cream
Mix the Dough
Start by warming the milk and butter in a small stockpot over medium-low heat until the butter melts. Let it cool slightly.
In a mixing bowl, whisk together the cooled milk mixture, sugar, sourdough starter, and egg. Then add in the flour and salt.
Using a stand mixer with a dough hook (speed #2), knead the dough for 5–8 minutes until it becomes elastic and smooth.
Let the Dough Rise (Overnight or Fridge Method)
Transfer the dough to a buttered bowl and cover it with plastic wrap and a towel.
Let it rise overnight at room temperature (8–12 hours) until doubled in size.
Fridge Option: Let the dough rise in the fridge overnight. Before rolling out, bring it back to room temperature for 1–2 hours.
Fill and Shape the Rolls
Butter a 9×13” or 12” round baking dish.
On a lightly floured surface, roll out the dough into a 14×12” rectangle. Spread the cinnamon-sugar filling (butter, brown sugar, and cinnamon) evenly across the surface.
Roll the dough tightly from the long side and slice into 9 even rolls using floss or a sharp knife.
Place them in the buttered dish with space between each.
Second Rise Before Baking
Cover the dish with plastic wrap and a towel. Let the rolls rise again until doubled in size, about 1–2 hours.
They should be puffy and nearly touching when ready to bake
Bake the Rolls (Gooey Option Included)
Preheat your oven to 350°F (175°C).
Bake for 30–35 minutes, until golden brown on top.
Let them cool slightly before glazing.
Make the Glaze and Finish
In a bowl, mix powdered sugar, melted butter, vanilla, cinnamon, and heavy cream until smooth.
Pour the glaze generously over the warm rolls so it melts into all the swirls and layers.
Serve warm and enjoy every soft, sticky bite.
Tips for Working With Sourdough Dough
Sourdough cinnamon roll dough is a little different from your typical yeast dough—it’s stickier and softer, and it can vary depending on your starter’s hydration level.
If your dough feels too wet and doesn’t come together, don’t panic. Gradually add up to ½ cup of extra flour, a little at a time, until it forms a soft but cohesive dough. It should still feel sticky—that’s normal.
If you’re already baking with sourdough, trust your instincts. A little patience and a gentle hand go a long way with this dough.
Your Top Sourdough Cinnamon Roll Questions—Answered
How do I know if my sourdough starter is ready?
It should be bubbly, active, and pass the float test—drop a spoonful into water, and if it floats, it’s good to go!
Can I use sourdough discard instead?
No. This recipe needs an active starter to rise properly. Save the discard for crackers or pancakes.
Why such a long rise?
Natural fermentation takes time! The extended rise gives you better flavor and texture. Use a warm spot to speed things up.
Can I refrigerate the dough?
Yes! After the first rise, refrigerate overnight. Let it come to room temp before rolling and shaping.
How do I get that gooey Cinnabon texture?
Pour 1 cup of warm heavy cream over the rolls before baking for that ultra-soft, caramel-like finish.
Enjoy Your Sourdough Cinnamon Rolls
There’s nothing better than pulling a pan of warm, homemade sourdough cinnamon rolls out of the oven—especially when they’re soft, gooey, and packed with cinnamon-sugar flavor. Whether you go the classic route or pour on the heavy cream for that extra indulgence, these rolls are guaranteed to be a hit. They take some time, but the end result is 100% worth it. Trust me, once you try these, you’ll never go back to store-bought!