Sourdough Starter Cinnamon Rolls

There’s something about the smell of warm cinnamon and butter spiraling through the kitchen that makes everything feel slower and softer.

These sourdough cinnamon rolls are a cozy, from-scratch treat: tender, golden swirls with a tangy-sweet crumb and velvety icing that melts into every crease.

They’re not “instant,” but they’re surprisingly low-effort—most of the magic happens while the dough rests—making them perfect for relaxed weekends, holiday mornings, or any time sweet-tooth fans and comfort seekers gather.

I first leaned on this recipe during a hectic week when nothing went as planned.

I prepped the dough the night before, and by Sunday morning the house was filled with the scent of caramelizing sugar and toasted spices.

Everyone slowed down, wrapped their hands around mugs of coffee, and suddenly the week ahead felt manageable.

These rolls shine for brunch spreads, cozy Sunday suppers, or late-night baking therapy. Ready to bring this dish to life?

Why You’ll Love It

• Delivers deep, complex flavor from long-fermented sourdough and rich filling
• Makes extra-soft, fluffy rolls with irresistibly gooey, tender centers
• Simplifies timing with an overnight chill for easy morning baking
• Uses basic pantry ingredients and your existing sourdough starter discard
• Elevates brunch, holidays, or gatherings into a bakery-style, crowd-pleasing treat

Ingredients

• 240 g active sourdough starter — at peak and very bubbly for best rise
• 240 ml whole milk, lukewarm — gently warmed, not hot, to keep starter happy
• 100 g granulated sugar — adds sweetness and helps browning
• 100 g unsalted butter, melted & slightly cooled — avoid adding while piping hot
• 2 large eggs, room temperature — cold eggs can slow fermentation
• 8 g fine sea salt — balances sweetness and strengthens gluten
• 520–600 g all-purpose flour — start low, add only if dough is too sticky
• 120 g unsalted butter, very soft — should be easily spreadable for filling
• 180 g light brown sugar, packed — gives caramel-like, gooey centers
• 2 tbsp ground cinnamon — use fresh, aromatic cinnamon for fullest flavor
• 1 tsp ground vanilla or 2 tsp vanilla extract — vanilla deepens the filling
• 120 g cream cheese, softened — room temp for a smooth icing
• 60 g unsalted butter, softened — combines easily with cream cheese
• 180 g powdered sugar, sifted — sifting prevents lumpy icing
• 1 tsp vanilla extract — classic bakery-style frosting flavor
• 15–30 ml milk or cream — adjust to reach a thick, spreadable icing
• 1 pinch fine sea salt — a tiny bit keeps the icing from tasting flat

Step-by-Step Method

Mix the wet ingredients

Whisk the active sourdough starter, lukewarm milk, sugar, melted butter, and eggs in a large bowl. Mix until smooth with no streaks of egg or starter.

Make certain the milk is just warm, not hot, so it doesn’t harm the yeast in the starter. Set aside briefly while you prepare to add the dry ingredients.

Bring together a soft shaggy dough

Add the salt and 520 g of flour to the bowl. Stir with a spoon or use a stand mixer on low.

Mix until a shaggy, uneven dough forms and no dry flour remains. Scrape down the sides as needed. The dough should look rough but cohesive and slightly sticky at this point.

Knead until smooth and elastic

Knead the dough by hand or with a dough hook for 7–10 minutes. Add only small sprinkles of the remaining flour if the dough is extremely sticky.

Aim for a soft, slightly tacky, very stretchy dough. Stop once it feels smooth, elastic, and pulls away from the bowl or counter cleanly.

Let the dough rise until puffy

Shape the dough into a smooth ball. Lightly grease a large bowl and place the dough inside. Cover tightly with plastic wrap or a clean towel.

Let it rise at room temperature for 6–8 hours, or until roughly doubled in size and noticeably puffy. Warmer kitchens may shorten the rise time markedly.

Mix the cinnamon filling

Combine very soft butter, brown sugar, cinnamon, and vanilla in a medium bowl. Mash and stir until you have a smooth, spreadable paste with no dry sugar pockets.

Adjust texture with a tiny bit more softened butter if it seems too stiff. Keep at room temperature so it spreads easily later.

Deflate and shape the dough rectangle

Lightly flour your work surface. Turn out the risen dough and gently press out the air with your hands.

Pat it into a rough rectangle. Avoid tearing or aggressively punching the dough. This gentle handling keeps the structure intact and makes the next rolling step easier and more even.

Roll into a large even sheet

Use a rolling pin to roll the dough into a rectangle about 40 x 30 cm (16 x 12 inches). Keep the thickness uniform across the surface.

Lightly flour the pin and counter only as needed to prevent sticking. Rotate the dough occasionally to maintain shape and avoid an overly thick center.

Spread the cinnamon filling

Dollop the cinnamon filling over the dough. Use an offset spatula or the back of a spoon to spread it into an even layer.

Leave a 1 cm (½ inch) clean border along one long edge. This bare strip helps the roll seal properly. Make certain every other area is fully covered for consistent flavor.

Roll up the log tightly

Start from the long edge opposite the clean border. Roll the dough up into a tight, even log, keeping tension as you go.

Tug gently as you roll to avoid gaps inside the spiral. When you reach the bare edge, pinch along the seam to seal the log closed. Turn the seam-side down.

Slice into individual rolls

Trim the uneven ends of the log if desired. Mark the log into 12 equal sections, then cut using a sharp knife or dough scraper.

Press straight down rather than sawing to avoid squashing the spirals. If the dough is very soft, chill briefly to firm up before slicing for neater rolls.

Arrange and proof the rolls

Grease a 9×13-inch baking pan. Place the rolls cut-side up, spacing them evenly. Cover tightly with plastic wrap or a clean towel.

Let them rise at room temperature for 2–4 hours until puffy, or refrigerate overnight. If chilled, allow 45–60 minutes at room temperature before baking to finish proofing.

Preheat the oven and bake

Preheat the oven to 180°C (350°F) while the rolls finish rising. Bake the rolls for 22–28 minutes, until lightly golden on top.

Check the centers with a thermometer if you like; they should reach about 88–93°C (190–200°F). Tent loosely with foil if the tops brown too quickly.

Whisk the cream cheese icing

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

Whisk well, then slowly add milk or cream, a little at a time, until you reach a thick, spreadable consistency. Adjust sweetness or salt slightly to taste.

Cool briefly and ice the rolls

Let the baked rolls cool in the pan for 10–15 minutes. Spread or drizzle the cream cheese icing over the warm rolls so it softens slightly and seeps into the spirals.

Serve the rolls warm for the best texture. Store leftovers covered at room temperature for one day, or refrigerate for up to three days.

Ingredient Swaps

• Milk: Use any unsweetened non-dairy milk (oat, almond, soy) 1:1 for dairy-free; evaporated milk works if fresh milk isn’t available.
• Butter: Swap with vegan butter or refined coconut oil (same weight) for dairy-free; salted butter is fine—just slightly reduce added salt.
• Flour: Bread flour can replace all-purpose (start at the lower end of the range); for partial whole wheat, substitute up to 25–30% and add a splash more milk if the dough feels stiff.
• Sugar: Use white sugar or coconut sugar in place of brown sugar in the filling; any fine granulated sugar works in the dough.
• Cream cheese icing: Use vegan cream cheese and vegan butter for dairy-free; or replace with a simple glaze (powdered sugar + milk/plant milk + vanilla) if cream cheese isn’t available.

You Must Know

• Doneness – If the centers look puffy but you’re unsure they’re cooked, use a thermometer and pull them at 88–93°C (190–200°F); the tops should be lightly golden and the very center roll should spring back slowly when pressed, not leave a deep dent.
• Troubleshoot – If the dough hasn’t doubled after 8–10 hours and still feels dense, move it somewhere warmer (around 24–27°C / 75–80°F) and give it another 1–3 hours; a sluggish rise usually means the starter or room is cool, not that you need more flour.
• Avoid – Avoid adding more than about 80 g extra flour beyond the lower range (520 g) unless the dough is truly sticky like glue; a very soft, slightly tacky feel and smooth surface means enough structure, and adding extra flour leads to tight, dry spirals.
• Flavor Boost – For deeper flavor, chill the formed rolls covered for 8–16 hours in the fridge; this slower fermentation heightens the sourdough tang and spices, and the cold dough slices more cleanly into even spirals.
• Scale – To serve a crowd, double all ingredients and use two 9×13 pans; keep rise and bake times essentially the same, but start checking for doneness around 20 minutes since some ovens brown faster with multiple pans.

Serving Tips

• Serve warm with extra cream cheese icing drizzled tableside for indulgent 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.
• Plate individually with a dusting of powdered sugar and a light cinnamon sprinkle.
• For brunch, serve in the baking pan center-table with small plates and shareable utensils.

Storage & Make-Ahead

These rolls keep well covered in the fridge for up to 3 days; rewarm gently before serving so they stay soft.

For make-ahead, chill shaped rolls overnight, then bake in the morning.

Baked, unfrosted rolls also freeze well for about 2 months; thaw, warm, then add fresh icing.

Reheating

Reheat rolls gently to keep them soft.

In the oven at 300°F (150°C), covered, 8–10 minutes.

Or in the microwave 10–20 seconds.

A lidded skillet on low also works.

Cinnamon Rolls in Holiday Traditions

When I think about the holidays, I always picture a pan of cinnamon rolls rising on the counter overnight, promising a slow, sweet morning.

The house is quiet, but that gentle yeasty smell already feels like company.

I love knowing that while we sleep, the sourdough is slowly puffing, building flavor and anticipation.

Final Thoughts

Give these sourdough cinnamon rolls a try and enjoy how the slow rise builds incredible flavor and softness.

Once you’ve made them once, have fun tweaking the spices, fillings, or icing to make the recipe your own.

Frequently Asked Questions

Can I Convert This Sourdough Cinnamon Roll Recipe to a Vegan Version?

Yes, you can. I swap whole milk for creamy oat milk, butter for vegan butter, eggs for aquafaba, and cream cheese for tangy vegan cream cheese—my kitchen still smells like a warm, spiced bakery.

How Do I Troubleshoot Dense or Gummy Sourdough Cinnamon Rolls?

I fix dense, gummy rolls by feeding my starter well, extending the first rise, and keeping the dough soft, not stiff. I also slightly underbake; your kitchen’s warmth and patience often decide how tender they’ll be.

What’s the Best Way to Freeze Unbaked Sourdough Cinnamon Rolls?

I freeze them right after shaping and slight proofing: arrange snugly, wrap the pan in double plastic and foil, then freeze. When you’re ready, thaw overnight in the fridge, proof until pillowy, then bake.

How Do Altitude Changes Affect Proofing and Baking These Rolls?

Altitude makes your rolls proof faster and bake quicker, so I’d watch dough, not clocks. When I bake in the mountains, I shorten proofs, lower yeastiness, and tent early to keep them tender and plush.

Can I Make Mini Sourdough Cinnamon Rolls Using This Same Recipe?

Yes, you can. I’d roll the dough thinner, slice 24–30 smaller spirals, and start checking doneness around 14 minutes. I love serving these bite-sized; they vanish from my breakfast table every time.