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Baking sourdough cinnamon rolls combines the tangy flavor of natural starter with the sweet, comforting taste of cinnamon and sugar. These fluffy sourdough cinnamon rolls are soft, tender, and perfect for breakfast, brunch, or special occasions. Best of all, you don’t need commercial yeast, just your active sourdough starter!
Why Sourdough Cinnamon Rolls Are Worth the Effort
Sourdough adds depth of flavor, chewiness, and incredible aroma to traditional cinnamon rolls. Unlike regular rolls, sourdough brings a natural tang and improved digestibility. With this recipe, you’ll enjoy bakery-quality rolls at home without complicated techniques.
Benefits of this recipe:
- Uses a natural sourdough starter
- Soft, fluffy texture
- Sweet cinnamon filling with buttery richness
- Glazed for irresistible flavor
Tip: Sourdough adds flavor depth and natural tang while improving digestibility, making these rolls more complex than traditional cinnamon rolls.
Ingredients
Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240ml) whole milk, lukewarm
- ½ cup (100g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 ½–4 cups (420–480g) all-purpose flour
Cinnamon Filling:
- ½ cup (100g) brown sugar, packed
- 2 tablespoon ground cinnamon
- ¼ cup (55g) unsalted butter, softened
Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoon milk or cream
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Make the Dough
- Mix starter, warm milk, and sugar until smooth.
- Add melted butter, egg, vanilla, and salt.
- Gradually stir in flour until a sticky dough forms.
- Knead 8–10 minutes until elastic and smooth.
Bulk Fermentation
- Let dough rise 4–6 hours at room temperature (or overnight in fridge). Dough should roughly double in size.
Prepare the Filling
- Mix brown sugar and cinnamon. Set aside softened butter.
Shape the Rolls
- Roll dough into a 12×18 inch rectangle.
- Spread butter evenly, sprinkle cinnamon sugar on top.
- Roll into a log and cut into 12–15 rolls.
Proof the Rolls
- Place in greased pan, cover, and proof 1–2 hours at room temperature (or
overnight in fridge).
Bake
- Preheat oven to 375°F (190°C). Bake 25–30 minutes until golden.
Glaze
- Whisk powdered sugar, milk, vanilla, and salt. Drizzle over warm rolls.
Tips for Perfect Fluffy Rolls
- Use a bubbly, active starter for maximum rise.
- Keep the dough slightly sticky for a soft texture.
- Optional overnight proof enhances flavor and tenderness.
- Brush tops with melted butter after baking for extra richness.
Same-Day Sourdough Cinnamon Roll Schedule
Make sure your starter is at peak activity: bubbly and doubled after its last feeding.
8:00 AM Feed your starter so it will peak by around 10:30–11:00 AM.
10:30 AM Mix dough: Combine starter, milk, butter, sugar, egg, salt, and flour. Knead until smooth.
11:00 AM – 2:00 PM Bulk fermentation at room temperature until roughly doubled in size. Perform a stretch-and-fold halfway through if desired.
2:00 PM Prepare filling, roll out dough, add butter + cinnamon sugar, roll into log, and cut into rolls.
2:30 PM – 4:00 PM Proof rolls in baking dish at room temperature until puffy.
4:00 PM Preheat oven to 375°F (190°C). Bake rolls for 25–30 minutes.
4:30 PM Cool slightly and drizzle with glaze. Serve warm.
Note: Timing may vary depending on room temperature; warmer kitchens will accelerate
fermentation.
Overnight Sourdough Cinnamon Roll Schedule
Evening (6:00 PM) Feed starter so it will be active by dough mixing time.
Evening (7:00 PM) Mix dough, knead until smooth. Begin bulk fermentation at room temperature for 30–60 minutes.
Evening (8:00 PM) Shape rolls with cinnamon-sugar filling. Place rolls in greased baking dish. Cover tightly and refrigerate overnight.
Morning (7:00 AM)Remove rolls from fridge. Let them rest at room temperature for 30–60 minutes to take the chill off and allow a little final proofing.
Morning (8:00 AM) Preheat oven to 375°F (190°C). Bake rolls for 25–30 minutes until golden brown.
Morning (8:30 AM) Glaze rolls and serve warm.
Tips for Both Schedules
- Peak starter activity: Always aim to mix dough when your starter is at its peak;
this ensures strong rise and fluffy rolls. - Room temperature adjustments: If your kitchen is cold, proof times may
lengthen; if warm, check earlier. - Optional stretch-and-fold: For added strength, gently stretch and fold the
dough 1–2 times during bulk fermentation.
FAQ for Sourdough Cinnamon Rolls
Q: Can I use frozen starter?
A: Yes! Thaw and feed 1–2 times before using.
Q: How do I keep rolls soft?
A: Store cooled rolls in an airtight container or brush with melted butter while warm.
Q: Can I make this vegan?
A: Substitute plant-based milk and butter, and use a flax or chia egg instead of a regular egg.
These fluffy sourdough cinnamon rolls are perfect for bakers of all levels. With natural starter, simple ingredients, and a sweet glaze, they’re a comforting treat that impresses friends and family. Bake a batch today and enjoy the warm, tender, tangy, and sweet experience of homemade sourdough rolls. If you think these sourdough cinnamon rolls are the perfect sourdough breakfast recipe, be sure to check out my sourdough pancakes as well!
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Fluffy Sourdough Cinnamon Rolls
Ingredients
Dough
- 1 cup 240g active sourdough starter (100% hydration)
- 1 cup 240ml whole milk, lukewarm
- ½ cup 100g granulated sugar
- ⅓ cup 75g unsalted butter melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 ½-4 cups 420–480g all-purpose flour
Cinnamon Filling
- ½ cup 100g brown sugar, packed
- 2 tablespoon ground cinnamon
- ¼ cup 55g unsalted butter, softened
Glaze
- 1 cup 120g powdered sugar
- 2-3 tablespoon milk or cream
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
Make the Dough
- In a large bowl, combine the active starter, warm milk, and sugar. Mix until the starter dissolves.
- Stir in melted butter, egg, vanilla, and salt.
- Gradually add the flour, mixing until a sticky dough forms. You can use a stand mixer with a dough hook or mix by hand.
- Knead the dough for 8–10 minutes (or until smooth and elastic). If it’s very sticky, add small amounts of flour, a tablespoon at a time.
Bulk Fermentation
- Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
- Let it rise at room temperature for 4–6 hours, or until roughly doubled in size. For a slower, more flavorful dough, you can refrigerate overnight.
Prepare the Filling
- In a small bowl, mix brown sugar and cinnamon.
- Set aside the softened butter to spread over the dough.
Shape the Roll
- Lightly flour a clean surface and roll the dough into a rectangle, roughly 12×18 inches.
- Spread the softened butter evenly over the dough.
- Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
- Using a sharp knife, cut the log into 12–15 equal rolls.
Proof the Rolls
- Place the rolls in a greased 9×13-inch baking dish or lined sheet pan, leaving a little space between each.
- Cover and let them rise at room temperature for 1–2 hours, until puffy. (You can also proof in the fridge for a slow rise, 4–6 hours.)
Bake
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 25–30 minutes, until golden brown and cooked through. If they brown too quickly, cover loosely with foil for the last 5–10 minutes.
Glaze
- In a small bowl, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth.
- Drizzle over warm rolls just before serving.
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