Sourdough Cinnamon Rolls

These Sourdough Cinnamon Rolls combine the best of both worlds – the familiar comfort of a classic cinnamon roll with an elevated sourdough twist. While sourdough baking might seem challenging, this recipe makes it simple, since most of the work happens overnight while you sleep. Picture your favorite mall cinnamon roll, but better – these have a wonderful subtle tang that perfectly balances the sweet cinnamon-sugar filling. You can make them the traditional way, which is delicious on its own, or create an extra-special treat by adding heavy cream before baking (similar to those famous Cinnabon rolls everyone loves). The smell of butter, cinnamon, and fresh-baked bread fills the whole house, and once you add that vanilla cream glaze, it’s nearly impossible to resist grabbing one while they’re still warm.

Why You’ll Love These Sourdough Cinnamon Rolls

• Perfect for Planning Ahead: These rolls rise overnight, which means you get to wake up to almost-ready cinnamon rolls – just what I need when hosting weekend guests.
• No Waste Baking: Uses up that sourdough starter you’ve been feeding all week – and trust me, the tangy flavor it adds is worth keeping that starter alive.
• Mall Nostalgia, Homemade Comfort: That heavy cream trick before baking creates the same gooey bottom as those famous mall cinnamon rolls we all grew up with.
• Fool-Proof Method: The dough is surprisingly forgiving – even if you’re new to sourdough, the detailed rise times and temperatures make it hard to mess up.
• Freezer Friendly: Make a batch on Sunday, freeze a few, and reheat whenever you need a fresh-baked cinnamon roll fix (they taste just as good!).

Ingredients Needed To Make These Easy Sourdough Cinnamon Rolls

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Flour
• Sugar
• Sea salt
• Milk
• Egg
• Butter
• Sourdough starter (active and bubbly)
• Brown sugar
• Ground cinnamon
• Heavy cream
• Powdered sugar
• Vanilla extract

How To Make This Sourdough Cinnamon Roll Recipe

1. Make sure your sourdough starter is active and bubbly.
2. Warm up milk and butter until melted, then cool slightly. Stir with sugar, starter, and egg. Add flour and salt, then knead the dough until elastic.
3. Let the dough rise overnight at room temperature or in the fridge. It should double in size.

4. Use a rolling pin to roll out the dough into a rectangle on a floured work surface. Spread with butter, cinnamon, and brown sugar mixture.

4. Roll up the dough tightly and slice into rolls with a sharp knife or dental floss. Place them in a buttered baking dish with space between each roll.

6. Let rolls rise again until puffy and doubled in size.

7. Optional: Pour heavy cream around rolls for extra gooey texture.
8. Bake until golden brown.

9. While rolls are cooling, mix up the glaze ingredients until smooth. Pour over warm rolls.

10. Serve and enjoy while warm!

Note:

Sourdough starters can vary quite a bit in hydration and consistency, which means your dough may turn out wetter or drier depending on your starter. If your dough feels very wet and doesn’t come together, you may need to add up to ½ cup of extra flour, a little at a time, until it forms a cohesive (but still sticky) dough. This dough will likely feel different than traditional yeast doughs—it’s stickier and less smooth. If you’re using a sourdough starter, you probably have some bread-baking experience, so trust your instincts and adjust as needed!

Commonly Asked Questions

How do I know if my sourdough starter is active enough for this recipe?

Your sourdough starter should be bubbly and have a slightly tangy aroma before using it in the dough. To test it, drop a small spoonful into a glass of water—if it floats, it’s ready to go! If it sinks, give it a few more feedings before using it in your cinnamon rolls.

Can I use sourdough discard instead of an active starter?

No, this recipe requires an active sourdough starter because the natural yeast in the starter is responsible for the dough’s rise. Sourdough discard won’t provide the same fermentation or fluffy texture, so it’s best reserved for recipes that don’t rely on yeast, like pancakes or crackers.

Why do the cinnamon buns need such a long rise time?

Since these rolls rely on natural fermentation instead of commercial yeast, they take longer to rise. The extended bulk fermentation develops deep flavor and a soft, fluffy texture. You can speed up the process slightly by using a warm spot, like a proofing box or an oven with the light on.

Can I refrigerate the dough overnight?

Yes! If you want to prep ahead, place the covered dough in the fridge after the first rise. Let it sit out at room temperature for 1-2 hours before rolling and shaping to ensure it’s soft and easy to work with.

How do I get that gooey, Cinnabon-style texture?

For extra indulgent, gooey cinnamon rolls, pour warm heavy cream over the shaped rolls right before baking. This helps create a rich, caramelized texture on the bottom while keeping the rolls soft and pillowy.

What’s the best way to store sourdough cinnamon rolls?

Keep leftover cinnamon rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. Just know that refrigeration can dry them out slightly, so warming them up before serving is best.

How do I reheat them to keep them soft?

To reheat, microwave a roll for about 20 seconds or until warm. If you want to reheat multiple rolls, place them in a baking dish, cover with foil, and warm them in a 300°F oven for about 10 minutes to restore their soft, fresh texture.

Can I freeze these cinnamon rolls?

Yes! You can freeze them before baking (after shaping) or after baking (without glaze). If freezing unbaked rolls, let them thaw overnight in the fridge and do their final rise before baking. If freezing baked rolls, warm them up in the oven before adding the glaze.

Can I use cream cheese frosting on these rolls?

Yes! Feel free to spread your favorite cream cheese frosting on top for a decadent spin!

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!