The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Irresistibly Fluffy Sourdough Cinnamon Rolls
There’s something magical about the smell of cinnamon rolls baking in the oven. It’s warm, nostalgic, and impossible to ignore. But when you make them with sourdough starter instead of commercial yeast, you unlock a deeper, richer flavor and a softer texture that stays fresh for days.
These Sourdough Cinnamon Rolls are your next weekend baking project—deeply rewarding, a little rustic, and completely irresistible.
Whether you’re a seasoned sourdough baker or trying it for the first time, this recipe is straightforward and packed with helpful details. From the overnight ferment to the luscious cream cheese frosting, each step is designed to make your rolls tender, flavorful, and bakery-beautiful. So tie on your apron, warm up your starter, and let’s roll.
Recipe Snapshot
| Category | Details |
| Yield | 9 rolls |
| Serving Size | 1 roll |
| Prep Time | 30 minutes |
| Rise Time | 9–12 hours (including overnight bulk and second rise) |
| Bake Time | 20–25 minutes |
| Total Time | 10–13 hours |
| Calories per Serving | ~350 |
| Primary Cooking Method | Baking |
| Cooling Time | 15 minutes |
| Occasion | Weekend Breakfast, Brunch |
| Diet Type | Vegetarian |
| Make Ahead | Yes |
Calories are approximate and may vary depending on exact ingredients used.
Sourdough Cinnamon Rolls
Course: BreakfastCuisine: AmericanDifficulty: IntermediateYield
9
rollsPrep time
30
minutesBake Time
20
minutesCalories
350
kcalSourdough cinnamon rolls are a tangy, naturally-leavened take on the classic morning treat. Instead of using instant or active dry yeast, these rolls rise with an active sourdough starter—giving them a more complex flavor and chewier bite.
The process takes longer, but it’s low-effort and high-reward. You’ll make a soft enriched dough, roll it with cinnamon-sugar butter, and let time and fermentation do the magic. Then you’ll bake and top with cream cheese frosting for the ultimate sweet finish.
If you want cinnamon rolls that feel special and homemade in every bite, this sourdough version is it.
Ingredients
- Dough
1/2 cup (120g) active sourdough starter (100% hydration)
3/4 cup (180g) whole milk, warmed to ~90°F
2 1/4 cups (270g) all-purpose flour
1 large egg
1/4 cup (50g) granulated sugar
1/4 cup (56g) unsalted butter, softened
1 tsp vanilla extract
1/2 tsp salt
- Filling
1/2 cup (100g) brown sugar, packed
1 1/2 tbsp ground cinnamon
1/4 cup (56g) unsalted butter, softened
- Cream Cheese Frosting
4 oz (113g) cream cheese, softened
2 tbsp unsalted butter, softened
3/4 cup (90g) powdered sugar
1/2 tsp vanilla extract
1–2 tsp milk (as needed for texture)
Directions
- Build a Smooth, Enriched Dough
In a large bowl, whisk together the active sourdough starter, warm milk, sugar, egg, and vanilla. Stir in the flour and salt to form a shaggy dough. Knead by hand or in a stand mixer for 8–10 minutes until the dough becomes smoother. Then gradually add the softened butter, kneading until fully incorporated and silky. The final dough should be soft, elastic, and slightly tacky—but not wet. - Let It Ferment Overnight
Transfer the dough to a lightly oiled bowl and cover with a damp towel or plastic wrap. Let it sit at room temperature (68–72°F) for 8–12 hours. By morning, the dough should be puffy and doubled in size, with visible air bubbles beneath the surface. - Roll Out and Spread the Filling Generously
Dust your work surface lightly with flour. Roll the dough into a rectangle about 12×15 inches. Spread the softened butter across the entire surface. Mix the brown sugar and cinnamon in a small bowl, then sprinkle it evenly over the butter. Press gently to help the filling stick to the dough. - Shape Into a Log and Slice Neatly
Starting from one long edge, roll the dough into a tight, even log. Use a sharp knife or unflavored dental floss to trim the ends, then slice the log into 9 equal rolls. Arrange them in a greased 9×9 inch baking pan, leaving a little space between each one. - Let Them Rise Until Puffy and Light
Cover the pan and let the rolls rise for 1–2 hours in a warm spot until they’re puffy and nearly touching. If your kitchen is cool, use the oven light trick: turn the oven on for 2 minutes, turn it off, and place the covered rolls inside to proof. - Bake to Golden Perfection
Preheat the oven to 375°F (190°C). Bake for 20–25 minutes or until the tops are golden brown and the centers are cooked through. If the tops brown too quickly, loosely cover with foil halfway through baking. Let the rolls cool in the pan for 15 minutes before frosting. - Make the Frosting and Finish with a Flourish
Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat again until creamy. Add 1–2 teaspoons of milk if needed to adjust consistency. Spread generously over the warm rolls so the frosting melts slightly into the swirls.
Bonus Tips for Sourdough Cinnamon Roll Success
- Use a digital scale for accurate measuring.
- Avoid over proofing—if rolls collapse in the oven, they rose too long.
- Sourdough fermentation is slow; give it time.
- Let cream cheese and butter fully soften before making frosting for a silky finish.
Equipment You’ll Need for This Bake
- Large mixing bowl
- Dough scraper or rubber spatula
- Rolling pin
- 9×9 inch baking dish
- Stand mixer (optional)
- Measuring cups and spoons
- Kitchen scale (recommended)
- Clean kitchen towel or plastic wrap
Make-Ahead Tips for Busy Mornings
You can refrigerate the shaped rolls in the baking dish overnight. In the morning, let them come to room temperature and proof until puffy (about 1 hour) before baking. Baked, unfrosted rolls can be frozen and reheated later.
Storage Instructions to Keep Them Fresh
Store frosted rolls in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. For longer storage, freeze unfrosted rolls for up to 2 months. Reheat in a microwave or oven before serving.
Frequently Asked Questions
Q: Can I use sourdough discard instead of active starter?
A: No. You need an active, bubbly starter for proper rise.
Q: Can I use non-dairy milk or butter?
A: Yes! Almond milk and vegan butter work well, though dough may ferment faster.
Q: Why didn’t my dough rise?
A: Your starter may be too weak. Feed it and try again once active and bubbly.
Q: Can I make these rolls smaller?
A: Yes, slice into 12 smaller rolls and bake 5–8 minutes less.
Q: What’s the best way to reheat leftover rolls?
A: Microwave for 10–15 seconds or warm in a low oven.
Nutrition Facts (Per Roll, Estimated)
| Nutrient | Amount |
| Calories | ~350 kcal |
| Carbohydrates | 42g |
| Protein | 6g |
| Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 55mg |
| Sodium | 210mg |
| Sugar | 19g |
| Fiber | 1g |
| Calcium | 50mg |
| Iron | 2mg |
Nutrition data is approximate and may vary based on exact ingredients used.
Final Thoughts: Your New Favorite Morning Ritual
Baking sourdough cinnamon rolls is more than just following a recipe—it’s a ritual of slowing down, nurturing flavor, and creating joy. These rolls are buttery, sweet, and gently tangy, with a texture that’s soft and springy in every bite. Whether you’re baking for brunch, a holiday morning, or just because, this recipe delivers the kind of cozy satisfaction only homemade cinnamon rolls can bring. Trust the process, enjoy the scent, and don’t forget to lick the frosting spoon.
