Sourdough Cinnamon Rolls

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My dreamy Sourdough Cinnamon Rolls give an easy twist on the classic ooey-gooey favorite! The magic of sourdough elevates these fluffy rolls beyond just sweet to deeply flavorful and irresistible.

• Bakery-special: Soft and pillowy rolls swirled with sugar and spice are topped with a luscious cream cheese glaze.
• Perfect for planning ahead: These easy sourdough cinnamon rolls proof overnight, so they’re perfect for a holiday brunch.
• Game-changing ingredient: Sourdough gives the rolls a subtle yeasty tang that balances the sweetness of the filling and glaze.
• Beginner-friendly: I’ve got you! My simple step-by-step directions make this recipe doable for anyone.
• A true showstopper: Serve these aromatic sweet rolls warm from the oven, and the day instantly feels special.

If you want to make people happy, bake cinnamon rolls! Over my years as a professional chef, I’ve seen it again and again—people are amazed and excited when fresh, from scratch sweet rolls appear on the table. And bonus—your kitchen will smell incredible as they bake! My new Sourdough Cinnamon Rolls have an extraordinary flavor thanks to the active sourdough starter in the dough. I love how using sourdough starter—a naturally fermented mixture of flour and water—adds depth and complexity, bringing baked goods to the next level. If you don’t have a sourdough starter, here are step-by-step directions to get you started with sourdough baking.

My best tip for you here is to look for tell-tale signs that your dough is ready. Rising can vary from batch to batch depending on the kitchen temperature. Before baking, be sure the rolls have doubled in size, look expanded and puffy, and are lightly touching each other. After you make these sourdough cinnamon rolls, try my other sourdough-enhanced recipes like Soft Sourdough Dinner Rolls, Sourdough English Muffins, and Same-Day Sourdough Bread.

Table of Contents

• What are Sourdough Cinnamon Rolls?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sourdough Cinnamon Rolls
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Cinnamon Roll Recipes

What are Sourdough Cinnamon Rolls?

Sourdough Cinnamon Rolls are enriched sweet rolls made with sourdough starter in the dough, a buttery cinnamon sugar filling swirl, and a creamy glaze. The recipe uses slow fermentation—the cinnamon rolls rise overnight—which gives them a deep flavor and a tang that balances the sweetness. Sourdough Cinnamon Rolls can be traced back to kanelbullar, Swedish rolls that are a beloved treat with coffee.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Stand mixer
• Whisk
• Plastic wrap
• Tea towel
• Rolling pin
• Parchment paper
• 10-inch (25-cm) springform pan
• Rimmed baking sheet
• Serrated knife
• Fine mesh sieve
• Offset spatula

Key Ingredients and Substitutes

Sourdough Cinnamon Roll Dough

Bread flour

• Bread flour has a higher protein content than all-purpose flour. This gives the rolls more structure so they can rise high without collapsing.
• Importantly, the higher protein content gives the rolls a pleasing chew.

Granulated sugar

• Granulated sugar sweetens the rolls.
• Importantly, sugar attracts and retains moisture, which helps keep the rolls from drying out.
• Substitute: Use an equal amount of light brown sugar for a note of molasses flavor.
  • Using brown sugar may make your rolls slightly softer.

Salt

• Salt enhances the flavors and keeps the rolls from tasting flat.
• Additionally, salt helps with the rise and strengthens the gluten.

Eggs

• Using eggs in the dough helps bring the ingredients together into a cohesive dough.
• Additionally, the egg enriches the dough, adding flavor and moisture.
• Substitute: In place of each egg, use a flax egg (Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let sit for 5 minutes, then mix into the dough).
  • See my guide to 12 Best Egg Substitutes in Baking Recipes & How to Use Them for more options.

Active sourdough starter

• The active sourdough starter provides natural leavening and makes the rolls rise.
• Active sourdough starter adds depth and a mild tang. (It doesn’t make the cinnamon rolls taste sour.)
• Importantly, its acidity tenderizes the gluten.
• Substitute: If you don’t have sourdough starter, you can use 1 1/4 teaspoons of instant yeast, but your rolls won’t have the same flavor and texture as those made with the original recipe.

Whole milk

• Whole milk adds flavor and contributes to a rich texture in this sourdough cinnamon roll recipe.
• Substitute: Use the same amount of non-dairy milk if you prefer.

Butter

• Butter makes these cinnamon sourdough rolls soft and tender.
• Additionally, the butter adds flavor to the dough.
• Salted or unsalted butter is fine.
• Substitute: Use the same amount of softened (semi-solid) coconut oil instead.

Cinnamon-Sugar Filling

Butter

• Butter creates a spreadable, smooth filling mixture.
• In addition, butter contributes a rich flavor to the filling.
• Substitute: If you prefer, use the same amount of softened (semi-solid) coconut oil.

Granulated sugar

• Granulated sugar sweetens the filling.
• As the rolls bake, the sugar melts into the butter and caramelizes, creating the signature rich, sticky, swirled center.
• Substitute: Use an equal amount of light or dark brown sugar for a thicker, richer filling.

Cinnamon

• Cinnamon contributes the rolls’ signature spicy sweetness and warmth.

Flour

• Flour thickens the filling, giving it rich body and keeping it from leaking out.

Salt

• Salt brings out the flavors and balances the sweetness.

Cream Cheese Glaze

Cream cheese

• Cream cheese in the glaze gives it a tangy flavor that pairs perfectly with the sweet filling.
• In addition, the thick, rich texture of cream cheese gives the glaze a velvety texture.

Butter

• Butter makes the cream cheese frosting spreadable and smooth, and gives it a soft set.
• Importantly, butter adds creamy flavor and balances the tanginess.
• Substitute: In place of the butter, you can use 3 tablespoons (1 1/2 oz/43 g) of full-fat Greek yogurt.

Powdered sugar

• Powdered sugar acts as the base of the cream cheese glaze.
• Additionally, the powdered sugar makes it sweet.
• Always sift powdered sugar before using to make sure your glaze is lump-free.
• Don’t worry if you’re out of powdered sugar—with my easy recipe, you can always make your own.

Vanilla extract

• Vanilla extract adds a warm sweetness that rounds out the flavors.
• Substitute: Use an equal amount of Vanilla Bean Paste.

How to Make Sourdough Cinnamon Rolls

Make the Sourdough Cinnamon Roll Dough (24 hours in advance)

1. Combine dry ingredients: In the bowl of a stand mixer with a dough hook, add the flour, sugar, and salt.
2. Whisk wet ingredients: In a measuring jug, whisk together the eggs, sourdough starter, and milk.

3. Finish dough: Turn the machine on medium speed and pour in the wet ingredients, then toss in the butter. Knead until smooth and glossy, about 8 to 10 minutes. The dough will be very soft.

4. Proof dough: Transfer to an oiled bowl, cover with cling wrap and a tea towel, and let proof in a warm place for about 4 hours or until doubled.

Cinnamon-Sugar Mixture

5. Make filling: In a small mixing bowl, mix together the butter, sugar, cinnamon, flour, and salt until evenly combined. Set aside.

Assemble and Rest the Sourdough Cinnamon Rolls

6. Prepare pan: Butter and line with parchment a 10-inch (25 cm) springform pan. Set aside.
7. Roll out dough: On a lightly floured work surface, roll the dough into a 16 x 20 inch (40 x 50 cm) rectangle.

8. Top with filling: Spread the Cinnamon-Sugar Filling evenly over the dough, leaving a ½ inch (12 mm) border along both long edges.

9. Roll dough: Starting from a long edge, roll the dough into a tight log.

10. Cut: Using a serrated knife, slice the log into 9 equally-sized pieces, about 2 inches (5 cm) long.

11. Add rolls to pan: Arrange the rolls cut-side up in the prepared pan (8 around the edge and 1 in the center). Cover with cling wrap and a tea towel, and refrigerate overnight.

Proof the Sourdough Cinnamon Rolls (the next day)

12. Proof rolls: In the morning, place the cinnamon rolls in a warm place to proof until doubled in size, about 2 hours.

13. Prepare to bake: Toward the end of the rising time, preheat the oven to 350°F (180°C).

Bake the Sourdough Cinnamon Rolls

14. Bake rolls: Bake for 30–35 minutes, until golden brown.

15. Cool: Let cool in the pan for 15 minutes, then release the sides of the pan and transfer the rolls to a serving plate.

Glaze and Serve

16. Make glaze: In a small bowl, whisk together the cream cheese, butter, powdered sugar, and vanilla extract until it has a smooth consistency.

17. Finish and serve: Spread the glaze over the warm rolls and serve immediately.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Learn how to make and maintain a starter. My post gives easy step-by-step instructions.
  • You’ll love using the sourdough starter and sourdough starter discard in recipes like Sourdough Pizza Crust and Sourdough Discard Crackers.
• Schedule your time: When making these cinnamon rolls from sourdough starter, it’s best to start the dough in the late afternoon the day before you want to eat them, and be sure to pull the rolls out of the refrigerator the next morning several hours before you plan to serve them.
• A very soft dough is intentional. Avoid adding too much extra flour, or the rolls will be dense rather than tender.
• Cut the rolls evenly with a serrated knife. Making sure the rolls are the same size ensures they’ll bake evenly, too.
• Be patient with the rise. Enriched doughs are heavy and will take longer to rise than standard bread doughs.
  • Proofing the cold rolls in the morning can take a long time. If your oven has a proof setting, use it. If not, you can create a warm environment by turning your oven on for 1 minute, then turning it off and placing the rolls inside.
• Place your pan on a rimmed sheet pan while baking to avoid a mess. Springform pans can leak.
• Watch for over-browning. If the tops of the rolls begin browning too quickly, loosely tent the pan with foil during the final 10 minutes of baking.
• Consider keeping the glaze separate. If you anticipate leftovers, serve the rolls with the glaze on the side: the cream cheese glaze can make leftover rolls difficult to reheat. You can always enjoy leftover glazed rolls cold—they still taste great.

Make-Ahead and Storage Instructions

Make-ahead tips

• Fully assemble these rolls, place them in the prepared pan, and let them rise overnight in the fridge.
• The next day, proof the rolls at room temperature for two hours before baking.

How to store leftovers

• Store leftovers in an airtight container in the refrigerator for up to two days.
• The glazed rolls are difficult to reheat correctly, so if you’re making more rolls than you will finish in one sitting, serve the glaze separately, or enjoy the leftover glazed rolls cold from the fridge.

FAQs

Can I make these rolls without eggs?

• Yes, you can make these rolls without eggs.
• In place of each egg, use a flax egg instead (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes before mixing into the dough).
• Also see my guide to the 12 Best Egg Substitutes in Baking Recipes & How to Use Them for more options.

How do I make sure my cinnamon rolls from sourdough starter have the perfect rise?

• Be sure you’re using an active bubbly starter. See my sourdough guide for starter troubleshooting.
• Proof the dough overnight. You want to start the dough the afternoon before you’re planning to bake and serve the rolls.
• Be sure to give yourself time in the morning. The rolls need to double in size and be puffy before baking. This should take about two hours, but it could take longer. A cool kitchen temperature could slow the dough rise.
  • I recommend using your oven’s proofing setting if it has one, or turning your oven on for 1 minute, then turning it off and placing the rolls inside.
• Do not overproof the rolls. When they look ready, press on the surface of the dough with a finger. If the indentation slowly springs back, the rolls are ready to bake.

Can I make these rolls in another pan?

• The springform pan has high sides to support the rolls’ rise, and a removable bottom for ease.
  • You can also use a regular 10-inch (25-cm) round cake pan or an 8×8-inch (20×20-cm) pan. The pan should have sides at least 2 inches (5 cm) high.
  • Butter pan well and line it with parchment paper before using.

More Cinnamon Roll Recipes

• Cinnamon Roll Cake
• Chocolate Cinnamon Rolls
• Easy Cinnamon Rolls
• Cinnamon Roll Monkey Bread
• Upside Down Banana Bread Cinnamon Rolls

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