There's something magical about pulling a pan of warm, golden sourdough cinnamon rolls from the oven while the house is still quiet. The glaze drips down the sides, pooling in sweet little rivers between each roll.
These aren't your average Sourdough Cinnamon Rolls. They're soft, impossibly tender, and filled with that deep, tangy flavor only a naturally leavened dough can give you. No instant yeast here, just your bubbly sourdough starter doing all the work overnight while you sleep.

What You'll Love About These Sourdough Cinnamon Rolls
Flexible timing. You start the dough in the evening, let it rise overnight, and shape them in the morning. Or you can make them ahead and freeze them. Either way, the schedule works around your life.
Real sourdough flavor. This isn't a discard recipe (though you can adapt it). You're using active, bubbly starter, which means you get that authentic naturally leavened cinnamon rolls taste with a subtle tang that balances all the sweetness.
Bakery-quality texture. Soft, gooey centers with slightly golden edges. The kind of texture that makes people ask if you bought them from a fancy bakery.
Beginner-friendly. If you can feed your starter and use a stand mixer, you can make these. The dough is forgiving, and the instructions walk you through every step.
Jump to:
- What You'll Love About These Sourdough Cinnamon Rolls
- Sourdough Cinnamon Rolls Ingredients
- How to Make Sourdough Cinnamon Rolls
- Smart Substitutions
- How to Store These Sourdough Cinnamon Rolls
- Equipment For Sourdough Cinnamon Rolls
- Top Tip
- Perfect Pairings
- FAQ
- Why This Sourdough Cinnamon Rolls Deserves a Spot in Your Kitchen
- Related
- Pairing
- Sourdough Cinnamon Rolls
Sourdough Cinnamon Rolls Ingredients
For the Sweet Dough
- 160 g (⅔ cup) milk, whole or 2%
- 28 g (2 tbsp) unsalted butter, melted
- 1 large egg
- 100 g (½ cup) bubbly, active sourdough starter
- 24 g (2 tbsp) granulated sugar
- 300 g (2½ cups) King Arthur all-purpose flour
- 5 g (1 tsp) fine sea salt
- cooking spray or oil, for coating
For the Cinnamon-Sugar Filling
- 28 g (2 tbsp) unsalted butter
- 100 g (½ cup) granulated sugar
- 3 teaspoon ground cinnamon
- 1 level tablespoon flour
For the Glaze
- 2 tablespoon unsalted butter, softened
- ⅓ cup whipped cream cheese, room temperature
- ¼-½ cup powdered sugar, sifted
- 1-2 tablespoon milk
SEE RECIPE CARD FOR QUANTITE
How to Make Sourdough Cinnamon Rolls
Step 1: Mix the Dough
In the evening, melt your butter and combine it with the milk in a small bowl. Let it cool for a few minutes while you get everything else ready. You don't want it too hot, or it'll make the dough sticky and hard to handle.
Add the egg, sourdough starter, and sugar to your stand mixer bowl with the paddle attachment. Mix it together until combined. With the mixer running on low, slowly pour in that milk and butter mixture.
Now add your flour and salt. Mix it just until you have a rough, shaggy dough, about a minute. It'll look messy and sticky, and that's exactly right. Scrape down the sides of the bowl, cover it with a damp towel, and walk away for 30 minutes. This rest time helps the flour absorb the liquid.
After 30 minutes, switch to your dough hook and knead on medium-low speed (setting 2 or 3 on most mixers) for 6-8 minutes. The dough should become soft, smooth, and start pulling away from the sides of the bowl. If it's still super sticky, add just a tiny bit of flour, maybe a tablespoon at a time. But don't add too much - this dough is meant to be on the softer side.
Step 2: Let It Rise Overnight
Transfer your dough to a buttered medium bowl. Cover it tightly with plastic wrap and let it rise overnight until it doubles in size. At room temperature (around 67-68°F), this usually takes 8-12 hours.
Here's a little trick: if you want extra fluffy rolls, do one round of stretch-and-folds about 30-60 minutes into the rise. Just grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat three more times. It adds some structure and helps with volume.
Step 3: Roll Out Your Dough
In the morning, line a 9-inch springform pan with parchment paper. Lightly oil and flour your counter.
Turn the dough out onto your work surface and gently pat it into a rough rectangle. Let it rest for 10 minutes. This relaxes the gluten and makes rolling much easier.
Dust the top of the dough and your rolling pin with a bit of flour. Roll it into a 16x12-inch rectangle. If the dough fights back and keeps shrinking, let it rest another 5-10 minutes and try again.

Step 4: Add the Filling
Here's where you have two options. The newer method uses softened butter mixed right into the filling, which helps prevent leaking. The original method brushes melted butter on first.
Updated method (recommended): Mix 84 g (6 tbsp) softened butter with the sugar, cinnamon, and flour until you have a spreadable paste. Use an offset spatula to spread it evenly over the dough, leaving about a half-inch border along the edges.
Original method: Brush the dough with 28 g (2 tbsp) melted butter. Mix the sugar, cinnamon, and flour together and sprinkle it evenly over the butter, leaving that half-inch border. Use your hands to smooth it until it looks wet and sandy.

Step 5: Roll and Cut
Starting from the long 16-inch side, roll the dough up tightly into a log. Press gently as you go to keep it snug. When you reach the end, make sure the seam is on the bottom.
If your hands get sticky, just rub a little oil or flour on your fingertips. Use a bench scraper or oiled knife to mark the log into 2-inch segments, then cut through. You should get 8 beautiful rolls.

Step 6: Second Rise
Arrange your rolls in the lined springform pan. They don't need to touch yet - they'll puff up and fill in the gaps. Cover loosely and let them rest for 1-2 hours until they look puffy and soft.
If you're freezing or refrigerating, this is the time to do it. Just follow the timing notes from earlier.
Step 7: Bake
Preheat your oven to 350°F. Bake the rolls on the center rack for 35-40 minutes. Start checking at 30 minutes. The tops should be light golden, not too dark.
Here's something important: let them cool in the pan for 15 minutes after baking. This gives all that butter in the filling time to soak back into the rolls instead of pooling at the bottom. Then lift them out using the parchment paper and transfer to a wire rack.

Step 8: Make the Glaze
While the rolls cool slightly, make your glaze. Combine the softened butter, whipped cream cheese, and sifted powdered sugar in your stand mixer. Beat until smooth. Add milk, a tablespoon at a time, until you reach your desired consistency. Some people like it thick and spreadable, others like it thin enough to drizzle.
Spread or drizzle the glaze over the warm rolls. They're best enjoyed while they're still a little warm, preferably on the day you bake them.
Smart Substitutions
Milk: You can use any milk you have. Whole milk makes them richer, but 2% works great too. Even oat milk or almond milk will work if you need dairy-free.
Butter: For dairy-free rolls, swap in coconut oil or vegan butter. The texture changes slightly, but they're still delicious.
Filling: Want to switch it up? Try adding a handful of chopped pecans or mini chocolate chips to the filling. Or replace half the Sourdough Cinnamon Rolls with cardamom for a Scandinavian twist.
Glaze: Not a cream cheese fan? Make a simple powdered sugar glaze with just powdered sugar, milk, and a splash of vanilla. Or skip the glaze completely and dust with powdered sugar.
How to Store These Sourdough Cinnamon Rolls
Room temperature: Keep them in an airtight container for up to 2 days. They're best on day one, but still good on day two if you warm them up slightly.
Refrigerator: They'll last 3-4 days in the fridge. Warm individual rolls in the microwave for about 15-20 seconds.
Freezer: Freeze baked rolls (with or without glaze) for up to 3 months. Wrap them tightly in plastic wrap, then aluminum foil. Thaw at room temperature and warm in a 300°F oven for about 10 minutes.
You can also freeze the unbaked, shaped rolls as mentioned earlier. This is my favorite method because you get that fresh-baked smell and texture whenever you want it.
Equipment For Sourdough Cinnamon Rolls
- Stand mixer with paddle and dough hook attachments
- Medium bowl for the overnight rise
- 9-inch springform pan (makes removing the rolls super easy)
- Parchment paper
- Rolling pin
- Offset spatula for spreading the filling
- Bench scraper or oiled knife for cutting
- Wire rack for cooling
- Measuring tape if you want to be precise about that 16x12-inch rectangle
Top Tip
Want to know what really takes these over the top? Right after they come out of the oven and while they're still in the pan, I brush the tops with a tiny bit of melted butter mixed with a pinch of Sourdough Cinnamon Rolls. It creates this amazing, slightly crispy, spiced top layer that everyone fights over.
Also, if your filling tends to leak out (mine did the first few times), that updated method with the softened butter mixed into the filling makes a huge difference. It's a thicker paste that stays put better than the melted butter method.
Perfect Pairings
These soft Sourdough Cinnamon Rolls are pretty amazing on their own, but here's what I like to serve alongside them:
Hot coffee or tea. The slight bitterness balances all that sweetness. I love mine with a strong black coffee or chai tea.
Fresh fruit. Sliced strawberries, blueberries, or orange segments add a bright, fresh contrast. It makes you feel like you're eating a balanced breakfast, even though you're basically having cake.
Scrambled eggs and bacon. If you want a full brunch spread, add some protein. The savory elements make the sweet Sourdough Cinnamon Rolls even better.
Maple sausage links. Sweet and savory together is always a winner. Plus it looks impressive when you're feeding guests.
FAQ
Can I use sourdough discard that's been in the fridge for a week?
For this recipe, you really need active, bubbly starter rather than discard. The fermentation power makes these Sourdough Cinnamon Rolls rise properly and gives them that signature texture. If you only have week-old discard, feed it and wait until it's active and doubled before using it. That said, there are great sourdough cinnamon rolls recipes out there that use yeast plus discard - those are perfect for using up older starter.
Why didn't my Sourdough Cinnamon Rolls rise properly?
Usually this comes down to starter activity or temperature. Make sure your starter has doubled in size and passes the float test before using it. Also check your room temperature - if it's too cold (below 65°F), the rise will take much longer. Try placing the dough in a slightly warm oven with just the light on, or near a warm spot in your kitchen. Grandma always put hers on top of the fridge where it was warmer.
Can I freeze these before baking?
Absolutely! Shape the Sourdough Cinnamon Rolls and place them in your parchment-lined springform pan. Cover tightly with two layers of plastic wrap and freeze. The night before you want to bake them, replace the plastic wrap with fresh wrap and let them defrost in the fridge for 10-12 hours at around 67°F. They'll puff up as they thaw and then you can bake as directed. It's like having a bakery in your freezer.
How do I know if my Sourdough Cinnamon Rolls starter is ready to use?
Your starter should have doubled (or even tripled) in size within 4-8 hours of feeding. It should be bubbly throughout, not just on top, and smell pleasantly tangy and yeasty. Here's the float test: drop a small spoonful into a glass of water. If it floats, it's ready. If it sinks, give it more time. When you're making enriched sourdough pastry like these Sourdough Cinnamon Rolls, you really need that strong, active starter.
Why This Sourdough Cinnamon Rolls Deserves a Spot in Your Kitchen
There's something deeply satisfying about making homemade Sourdough Cinnamon Rolls from scratch. Yes, it takes time. But most of that time is just waiting while the dough does its thing. The actual hands-on work? Maybe 30 minutes total.
And the payoff is huge. You get rolls that taste like you drove to a fancy bakery, except they're warm from your own oven and filled with the kind of love and attention you can't buy. The long-fermented cinnamon rolls have this depth of flavor that makes regular Sourdough Cinnamon Rolls taste flat by comparison.
Plus, there's that moment when you pull them from the oven and your whole house smells like a cozy Sunday morning should smell. That's the kind of thing people remember.
Whether you're making these for a special brunch, a holiday breakfast, or just because it's Saturday and you deserve something wonderful, these Sourdough Cinnamon Rolls deliver. They're soft, gooey, perfectly sweet, and filled with that subtle sourdough tang that makes them absolutely irresistible.
So feed that starter, set your timer for tomorrow morning, and get ready for the kind of bakery-style Sourdough Cinnamon Rolls that'll have everyone asking for seconds. And thirds. And maybe one more for the road.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls
Ingredients
Equipment
Method
- Combine and cool the milk and melted butter in a small bowl until lukewarm.
- Add the egg, starter, and sugar to the stand mixer bowl and blend briefly.
- Slowly stream in the milk mixture with the mixer running, then add flour and salt to form a sticky dough.
- Let the dough rest for 30 minutes covered with a damp towel.
- Switch to the dough hook and knead on medium-low until smooth and stretchy, adjusting flour lightly if needed.
- Place dough in a buttered bowl, cover, and let it rise overnight until doubled.
- Optional: perform a single stretch-and-fold sequence within the first hour to improve texture.
- Line a 9-inch springform pan with parchment and set aside.
- Lightly flour the counter, ease the dough out, and pat gently into a rectangle.
- Rest the dough 10 minutes to relax gluten.
- Roll the dough into a 16×12-inch rectangle, dusting lightly with flour if it resists.
- Mix softened butter, sugar, cinnamon, and flour, then spread over the dough leaving a small clean border.
- Starting from the long edge, roll into a tight log and place seam-side down.
- Slice the log into even sections about 1½–2 inches wide.
- Arrange pieces in the prepared pan and allow them to rise until puffy, about 1–2 hours.
- Bake at 350°F for 35–40 minutes until lightly golden on top.
- Let the rolls cool in the pan for 15 minutes, then lift them out onto a rack.
- Beat butter, cream cheese, and powdered sugar, adding milk until smooth and pourable.
- Spread glaze over warm rolls and serve immediately.













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