Sourdough Cinnamon Rolls That Rise Overnight and Bake Into Gooey, Sweet Perfection

If you’ve been baking with sourdough and want to branch out beyond bread, these Sourdough Cinnamon Rolls are the ultimate treat. They’re soft, fluffy, and filled with cinnamon-sugar goodness—but with an added depth of flavor that only sourdough can give.

Even better? The dough rises overnight, so most of the work happens while you sleep. In the morning, you just roll, fill, slice, and bake. Want to go full indulgence? Pour heavy cream around the rolls before baking for that signature gooey center, just like your favorite mall-style cinnamon roll.

Whether it’s for a weekend brunch, holiday morning, or cozy baking project, this recipe is a must-try.

Why You’ll Love These Sourdough Cinnamon Rolls

Image Credit: Danielle, The Salty Cooker

Overnight rise makes the dough easier to work with and full of flavor
Sourdough starter adds a subtle tang that balances the sweetness
Make them classic or gooey with a simple heavy cream trick
Freezer-friendly—you can bake ahead and glaze when ready

Ingredients

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 Filling:

4 tbsp butter, room temperature
1 tbsp ground cinnamon
¾ cup brown sugar

Optional for Cinnabon-Style Rolls:

1 cup heavy cream

For the Glaze:

2 cups powdered sugar
3 tbsp butter, melted
1 tsp vanilla extract
Pinch of cinnamon
5 tbsp heavy cream

Instructions:

1. Prepare the Starter
Feed your sourdough starter at least 4 hours before making the dough. It should be bubbly and active.

2. Make the Dough
Warm the milk and butter in a saucepan over medium-low heat until the butter melts. Let cool slightly.
In a mixing bowl, combine the milk/butter mixture with sugar, sourdough starter, and egg. Stir well.
Add the flour and salt. Mix with a stand mixer and dough hook for 5–8 minutes, until smooth and elastic.

3. First Rise (Overnight)
Transfer dough to a buttered bowl. Cover with plastic wrap and a towel. Let it rise at room temp for 8–12 hours.
Fridge option: Refrigerate overnight and allow to come to room temp for 1–2 hours before shaping.

4. Roll and Fill
Butter a 9×13 or 12-inch round baking dish.
Roll dough into a 14×12-inch rectangle. Mix together the butter, cinnamon, and brown sugar, then spread evenly over the dough.
Roll up tightly from the long side and cut into 9 even pieces. Place rolls in the prepared dish, leaving space between each.

5. Second Rise
Cover and let the rolls rise again until doubled in size—usually 1–2 hours.

6. Bake
Preheat oven to 350°F (175°C).
Optional: Pour 1 cup of heavy cream around the rolls before baking for a gooey texture.
Bake for 30–35 minutes, until golden brown.

7. Glaze
While rolls are slightly cooling, whisk together powdered sugar, melted butter, vanilla, cinnamon, and heavy cream.
Drizzle over warm rolls and serve immediately.