Easy Sourdough Cinnamon Rolls From Scratch

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There’s something about homemade cinnamon rolls that just makes a morning feel special. Add sourdough to the mix and they get even better!

These sourdough cinnamon rolls are soft and fluffy with a buttery cinnamon-sugar filling and a creamy vanilla frosting. The sourdough gives them a little extra flavor without making them taste overly sour.

They do take a little more time than traditional cinnamon rolls because the sourdough starter needs time to work its magic, but most of that time is hands-off.

You can make the dough the night before, shape the rolls in the morning, and have fresh cinnamon rolls ready for breakfast.

They’re also a great way to put your sourdough starter to work beyond making bread.

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Why You’ll Love These Sourdough Cinnamon Rolls

Soft and fluffy
Full of cinnamon flavor
Made with sourdough starter
No commercial yeast needed
Can be prepared the night before
Perfect for weekend breakfasts and holidays
Freezer friendly

Ingredients

For the Dough

1 cup active sourdough starter
3/4 cup warm milk
1 large egg
4 tablespoons butter, softened
1/4 cup granulated sugar
3 cups all-purpose flour
1 teaspoon salt

For the Cinnamon Filling

1/2 cup butter, softened
3/4 cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon all-purpose flour

For the Cream Cheese Frosting

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed

How to Make Sourdough Cinnamon Rolls

1. Make the Dough

In a large mixing bowl, combine the sourdough starter, warm milk, egg, softened butter, and sugar.

Add the flour and salt and mix until a soft dough forms.

Knead the dough for about 5–7 minutes, either by hand or with a stand mixer, until it becomes smooth and elastic. The dough should feel soft and slightly tacky but shouldn’t be overly sticky.

2. Let the Dough Rise

Place the dough in a lightly greased bowl and cover it.

Let it rise in a warm place for about 4–6 hours, or until it has noticeably increased in size.

The exact timing will depend on how active your starter is and how warm your kitchen is.

Sourdough dough doesn’t always follow the clock, so look for a dough that has become puffy and risen rather than relying only on the number of hours.

3. Make the Cinnamon Filling

While the dough is rising, mix the softened butter, brown sugar, cinnamon, and flour together until you have a spreadable mixture.

4. Roll Out the Dough

Turn the dough onto a lightly floured surface.

Roll it into a rectangle approximately 14 x 18 inches.

Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

5. Roll and Cut

Starting with one of the long sides, carefully roll the dough into a log.

Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.

I like using dental floss because it cuts through the dough without squishing the rolls.

6. Let the Rolls Rise Again

Place the rolls into a greased 9 x 13-inch baking dish.

Cover and let them rise for another 2–4 hours, or until they’re noticeably puffy and beginning to crowd one another.

If you want to make them ahead, cover the pan and place it in the refrigerator overnight. Let the rolls come back to room temperature and become puffy before baking.

Overnight preparation is one of the nice things about sourdough cinnamon rolls—you can do most of the work ahead of time.

7. Bake

Preheat your oven to 375°F.

Bake the cinnamon rolls for 22–27 minutes, or until the tops are lightly golden and the centers are cooked through.

Don’t overbake them. You want them soft and tender in the middle.

Let them cool for about 10 minutes before frosting.

How to Make the Cream Cheese Frosting

While the cinnamon rolls are cooling, beat the cream cheese and butter together until smooth.

Add the powdered sugar and vanilla and mix until creamy.

Add milk a little at a time until the frosting reaches your desired consistency.

Spread the frosting over the warm cinnamon rolls.

And then, of course, serve them while they’re still warm!

Can I Make Sourdough Cinnamon Rolls the Night Before?

Yes!

After cutting the cinnamon rolls and placing them in the baking dish, cover the pan tightly and refrigerate overnight.

The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature until they’ve become puffy. Depending on your kitchen and how active your starter is, this can take a couple of hours.

Then bake as directed.

This makes them especially nice for holidays when you don’t want to spend the entire morning in the kitchen.

Naturally leavened sourdough cinnamon roll recipes commonly use an overnight refrigerator rise for exactly this reason.

Tips for Making the Best Sourdough Cinnamon Rolls

Use an active starter. Since there is no commercial yeast in this recipe, your starter needs to be active and bubbly enough to properly leaven the dough.

Don’t add too much flour. The dough should be soft and slightly tacky. Adding too much flour can give you dense cinnamon rolls.

Give them time to rise. Sourdough doesn’t always work on a strict schedule. If your kitchen is cool, the dough may need more time.

Don’t overbake them. Cinnamon rolls should be soft and tender in the middle. Baking them too long can leave them dry.

Wait before frosting. Let the rolls cool for about 10 minutes after coming out of the oven. They’ll still be warm enough for the frosting to melt slightly over the tops without completely disappearing.

How to Store Sourdough Cinnamon Rolls

Store leftover cinnamon rolls in an airtight container at room temperature for a day or two.

Because these have cream cheese frosting, refrigerate them for longer storage.

You can also freeze the baked rolls. For the best texture, freeze them before frosting and add fresh frosting after thawing and warming.

Can I Use Sourdough Discard?

This particular recipe relies on the natural fermentation from an active sourdough starter, so I wouldn’t substitute inactive discard if you’re making it without commercial yeast.

That’s different from recipes such as sourdough waffles, pancakes, crackers, or biscuits where discard can be used primarily for flavor and moisture while another leavening method does the work.

If you’re looking specifically for ways to use discard, your Sourdough Waffles, Sourdough Tortillas, Sourdough Discard Pancakes, and Sourdough Discard Biscuits are better choices.

More Sourdough Recipes

If you’ve got a sourdough starter going, there are so many things you can make with it!

Try these next:

Follow my Sourdough Recipes board on Pinterest.