Sourdough Cinnamon Rolls

There’s something about the sight of golden spirals, their edges just caramelized and the centers glossy with cinnamon-sugar, that instantly slows the world down.

These sourdough cinnamon rolls are a cozy, from-scratch dessert (or indulgent breakfast) with a gentle tang that balances all that buttery sweetness.

They’re not “instant,” but the dough works while you rest—perfect for prepping the night before and baking in under 30 minutes in the morning.

They’re ideal for comfort seekers, families, and anyone learning sourdough who wants a rewarding, forgiving project.

I still remember a winter weekend when a tough week left everyone quiet at the table; a pan of these rolls, pulled from the oven in a fragrant cloud of cinnamon and vanilla, turned the mood around in minutes.

They shine for lazy Sunday brunches, holiday gatherings, or late-night baking therapy.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers deep, tangy-sweet flavor you can’t get from yeasted rolls
• Creates ultra-soft, fluffy layers thanks to long, slow fermentation
• Makes mornings easier with an overnight, make-ahead friendly dough schedule
• Uses simple, familiar ingredients—no specialty flours or additives required
• Crowds love them, from brunch gatherings to cozy weekend baking sessions

Ingredients

• 120 g active sourdough starter (100% hydration) — use recently fed and bubbly for best rise
• 240 g whole milk, warm — gently warmed to just above room temperature
• 75 g granulated sugar — regular white sugar for clean sweetness
• 1 large egg, room temperature — take out of fridge 30 minutes before mixing
• 75 g unsalted butter, melted and cooled — cool so it doesn’t scramble the egg
• 500 g all-purpose flour — medium protein (about 11%) for soft, tender rolls
• 8 g fine sea salt — helps strengthen gluten and balance sweetness
• 100 g unsalted butter, softened — very spreadable for easy filling
• 150 g brown sugar, packed — light or dark; dark gives deeper caramel flavor
• 12 g ground cinnamon — choose fresh, fragrant cinnamon for best aroma
• 2 g fine sea salt — sharpens the cinnamon-sugar flavor
• 115 g cream cheese, softened — full-fat block style for smooth icing
• 60 g unsalted butter, softened — room temperature for easy mixing
• 180 g powdered sugar, sifted — sifting prevents lumpy icing
• 5 ml pure vanilla extract — real vanilla adds better flavor than imitation
• 15–30 ml whole milk, as needed — add gradually to reach thick pourable texture
• 1 g fine sea salt — a pinch to balance sweetness in the icing

Step-by-Step Method

Mix the Wet Ingredients

Whisk the active sourdough starter, warm milk, granulated sugar, egg, and melted cooled butter in a large bowl. Make the mixture smooth and cohesive.

Assure the milk is warm, not hot, to avoid harming the starter or egg. Set aside briefly while you prepare to add the dry ingredients.

Form the Shaggy Dough

Add the flour and salt directly to the wet mixture. Stir with a spatula until no dry flour remains.

Create a rough, shaggy dough that holds together but still looks uneven. Scrape the sides and bottom of the bowl as you mix so all ingredients are fully incorporated.

Knead Until Smooth and Elastic

Turn the dough onto a lightly floured surface or keep it in the mixer bowl. Knead by hand 8–10 minutes, or in a stand mixer on low for 6–8 minutes.

Aim for a smooth, elastic dough that feels soft and slightly tacky. Avoid adding too much extra flour as you work.

Bulk Ferment the Dough

Shape the dough into a tight ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel.

Let it ferment at room temperature for 4–6 hours. Wait until the dough looks puffed and has increased in volume by about 50%, not necessarily doubled.

Chill to Firm the Dough

Transfer the covered bowl to the refrigerator after bulk fermentation. Chill the dough for 4–8 hours or overnight.

Let it firm up to make rolling easier and shaping cleaner. Keep it covered to prevent drying. Plan this chill step into your schedule, especially if baking in the morning.

Make the Cinnamon Filling

Stir the softened butter, brown sugar, cinnamon, and salt together in a medium bowl. Mix until you have a smooth, spreadable paste with no dry pockets.

Adjust consistency by mixing thoroughly rather than adding liquid. Set aside at room temperature so it stays soft for spreading.

Roll Out the Dough Rectangle

Turn the chilled dough onto a lightly floured surface. Use a rolling pin to roll it into a rectangle about 12×18 inches, with the long side facing you.

Keep thickness even for uniform baking. Gently lift edges occasionally to ensure it doesn’t stick to the counter.

Spread the Filling Evenly

Spoon the cinnamon filling onto the dough. Spread it evenly over the surface with an offset spatula or back of a spoon.

Leave a 1-inch clean border along the top long edge. Press the filling gently into the dough so it adheres and doesn’t squeeze out while rolling.

Roll and Seal the Log

Start from the long edge closest to you. Roll the dough tightly into a log, keeping tension even as you go.

Pull gently toward you while rolling to keep the spiral snug. When you reach the top edge, pinch the seam to seal it well. Turn the log seam-side down.

Slice the Cinnamon Rolls

Trim the ends of the log if they’re uneven. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.

Mark the log visually into halves, then quarters, then twelfths for even pieces. Slice cleanly to preserve the spiral shape and prevent squashing.

Arrange and Proof the Rolls

Grease a 9×13-inch baking pan thoroughly. Place the rolls cut side up in the pan, spacing them slightly apart. Cover loosely with plastic wrap or a clean towel.

Proof at warm room temperature for 3–4 hours, or until very puffy and nearly touching. Expect sourdough proofing to be slower.

Preheat the Oven

About 20 minutes before baking, preheat your oven to 375°F (190°C). Position a rack in the center of the oven for even baking.

Keep the proofing rolls covered while the oven heats. Check that they look well-risen and airy before you proceed to bake.

Bake Until Golden and Done

Place the pan in the preheated oven. Bake 22–25 minutes until the rolls are lightly golden on top.

Check the center rolls for doneness; they should reach about 190°F (88°C) internally. Tent loosely with foil if the tops brown too quickly before the centers are cooked through.

Prepare the Cream Cheese Icing

Beat softened cream cheese and butter together in a bowl until smooth and creamy. Add sifted powdered sugar, vanilla, and salt.

Mix thoroughly, then add enough milk to create a thick, pourable consistency. Adjust with tiny splashes of milk as needed. Keep the icing at room temperature.

Cool Slightly and Ice the Rolls

Set the baked rolls on a wire rack, still in the pan. Cool 10–15 minutes so they set but remain warm.

Spread or drizzle the cream cheese icing generously over the tops. Let it melt slightly into the warm rolls. Serve while soft, or cool completely before covering for later.

Ingredient Swaps

• Milk: Use any unsweetened plant milk (oat, soy, almond) or water + 1–2 tbsp oil for dairy-free; evaporated milk works in a pinch.
• Butter: Swap with vegan butter or neutral oil (use 15–20% less oil by weight than butter).
• Egg: Replace with 60 g unsweetened applesauce, a “flax egg” (1 tbsp ground flax + 3 tbsp water), or a commercial egg replacer.
• Flour: Use bread flour for chewier rolls; for whole wheat, replace up to 1/3 of the flour and add 10–20 g extra milk if the dough feels dry.
• Cream cheese: Substitute vegan cream cheese, thick Greek yogurt (drained if runny), or a simple glaze of powdered sugar, vanilla, and milk.

You Must Know

– Flavor Boost • If you want a stronger bakery-style profile, add 2–3 g freshly grated nutmeg or cardamom to the filling and a pinch (1–2 g) of salt extra in the icing; the warm spices and slightly saltier icing make the cinnamon and tangy starter taste more pronounced without extra sugar.

Serving Tips

• Serve warm with extra cream cheese icing drizzled tableside for customization.
• Pair with hot coffee, chai, or cold brew to balance the rolls’ sweetness.
• Add fresh berries or sliced fruit on the side for color and brightness.
• Dust lightly with powdered sugar just before serving for a bakery-style finish.
• Plate individually on small dessert plates, garnished with a mint leaf or cinnamon stick.

Storage & Make-Ahead

Store baked rolls covered in the fridge for up to 4 days.

Rewarm gently in a low oven or microwave before serving.

For make-ahead, shape and refrigerate overnight.

Then finish proofing and bake in the morning.

Baked (un-iced) rolls freeze well up to 2 months.

Thaw, warm, then ice.

Reheating

Reheat rolls gently to keep them soft.

Cover and warm in a 300°F (150°C) oven, briefly microwave with a damp towel, or steam covered in a skillet over low heat until warmed through.

Holiday Brunch Traditions

When I warm a pan of sourdough cinnamon rolls on a chilly morning, the way the butter and cinnamon perfume the whole kitchen always feels like an invitation to linger—and that’s exactly what makes them perfect for a holiday brunch tradition.

I love setting the pan in the center of the table, icing just beginning to melt into the spirals, and watching everyone reach in, fingertips brushing, steam curling into the cold air.

You can build a whole brunch around them: a bowl of jewel-bright clementines, a pitcher of freshly squeezed orange juice, strong coffee, maybe soft scrambled eggs on the side.

The rolls anchor everything, turning a simple morning into a slow, shared ritual you’ll crave every year.

Final Thoughts

Give these sourdough cinnamon rolls a try and enjoy the cozy mix of tangy, buttery, and sweet flavors fresh from your oven.

Once you’ve made them once, have fun tweaking the filling or icing to make them your own—extra cinnamon, different spices, or even a touch of citrus zest are all fair game.

Frequently Asked Questions

Can I Freeze Unbaked Sourdough Cinnamon Rolls for Later Baking?

Yes, you can freeze them. I’d shape the rolls, let them puff slightly, then freeze on a tray. Later, you’ll thaw overnight in the fridge, proof till pillowy, then bake—warm, fragrant spirals unfurling.

How Do I Adapt This Recipe for High-Altitude Baking Conditions?

You’ll shorten proofs slightly, add 10–15 g flour, and reduce sugar by a spoonful. I’d also bake a bit hotter, watch closely, and let the dough feel softly springy, like a warm pillow.

What’s the Best Way to Make These Cinnamon Rolls Vegan-Friendly?

You’ll swap milk, butter, egg, and cream cheese for oat milk, vegan butter, a flax egg, and tangy vegan cream cheese. I still whisk, knead, and bake until the kitchen smells like warm, spiced snow.

How Can I Turn This Dough Into a Savory Roll Variation?

You can keep the dough, skip sugar, then swirl in garlicky herb butter, grated cheese, and flaky salt. I’d roll, slice, bake, and serve them warm, fragrant and pillowy beside a steaming bowl of soup.

Are There Gluten-Free Adjustments That Still Keep the Rolls Soft and Fluffy?

Yes, but I’ll guide you carefully: I’d swap in a high‑quality gluten‑free bread flour blend, add psyllium husk gel, extra egg, and a touch more milk, keeping the dough thick, silky, and gently spoonable.