How to Make the Best Sourdough Cinnamon Rolls from Scratch

Sourdough cinnamon rolls are a timeless favorite—soft, sweet, and loaded with cinnamon-sugar goodness. Adding sourdough to the mix takes these classic treats to a whole new level, introducing a tangy depth of flavor that’s irresistible.

Whether you’re a baking pro or a beginner, sourdough cinnamon rolls are a must-try for anyone seeking a delicious twist on a beloved classic. Ready to bake? Let’s get started!

Ingredients Needed for Sourdough Cinnamon Rolls:

For the Dough:

• Active Sourdough Starter: 120g (fed and bubbly)
• All-Purpose or Bread Flour: 420g
• Milk: 180g (warm)
• Granulated Sugar: 50g
• Butter: 60g (softened)
• Eggs: 2 large (about 100g total)
• Salt: 6g

For the Filling:

• Brown Sugar: 100g (packed)
• Ground Cinnamon: 12g (about 2 tablespoons)
• Butter: 60g (softened)

For the Glaze:

• Powdered Sugar: 120g
• Cream Cheese: 30g (softened)
• Milk or Cream: 30-40g (adjust for desired consistency)
• Vanilla Extract: 2g (about 1/2 teaspoon)

Optional Add-ins:

• Chopped Pecans or Walnuts: 50g
• Raisins or Dried Cranberries: 40g
• Orange Zest: 2g (about 1 teaspoon)

How to Make the Best Sourdough Cinnamon Rolls from Scratch?

Step 1: Prepare the Dough:

1. Activate the Starter: Ensure your sourdough starter is active and bubbly before using. Before starting the recipe feed it for 4 to 6 hours.
2. Mix the Wet Ingredients: In a large mixing bowl, combine 180g warm milk, 120g active sourdough starter, 2 large eggs (100g), and 50g granulated sugar. Whisk until smooth.
3. Add Dry Ingredients: Gradually add 420g flour and 6g salt to the wet mixture. Mix until a shaggy dough forms.
4. Incorporate Butter: Add 60g softened butter in small chunks, kneading until fully incorporated. Continue kneading for about 8–10 minutes until the dough is smooth and elastic.
5. First Rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 4–6 hours, or until it doubles in size. For a slower fermentation, refrigerate overnight.

Step 2: Roll and Fill the Dough

1. Prepare the Filling: Mix 100g brown sugar with 12g ground cinnamon in a small bowl.
2. Roll the Dough: Once risen, transfer the dough to a floured surface. Roll it into a rectangle about 30×40 cm and 1 cm thick.
3. Spread the Butter: Evenly spread 60g softened butter over the rolled-out dough.
4. Add the Filling: Sprinkle the cinnamon-sugar mixture evenly across the dough. For add-ins, sprinkle 50g chopped nuts or 40g raisins if desired.

Step 3: Shape the Rolls

1. Roll Tightly: Starting from the long edge, roll the dough into a tight log.
2. Cut Rolls: Slice the log into 12 even pieces using a sharp knife or dental floss for clean cuts.
3. Arrange in a Pan: Place the rolls in a greased baking dish, leaving a small gap between them for expansion.

Step 4: Proof the Rolls

1. Second Rise: Cover the pan with a cloth or plastic wrap and let the rolls proof for 2–4 hours at room temperature, or until they become puffy and nearly double in size.
2. Optional Overnight Proof: For convenience, proof the rolls in the fridge overnight and bake the next day.

Step 5: Bake to Perfection

1. Preheat Your Oven: Heat the oven to 180°C (350°F).
2. Bake: Bake the rolls for 25–30 minutes, or until golden brown on top and cooked through.
3. Cool Slightly: Allow the rolls to cool in the pan for about 10 minutes before glazing.

Step 6: Make the Glaze and Serve

1. Prepare the Glaze: Combine 120g powdered sugar, 30g softened cream cheese, 30–40g milk or cream, and 2g vanilla extract. Whisk until smooth and pourable.
2. Glaze the Rolls: Drizzle or spread the glaze over the warm rolls.
3. Serve and Enjoy: Serve warm for the best texture and flavor.

How to Store and Freeze Sourdough Cinnamon Rolls

Proper storage ensures your sourdough cinnamon rolls stay fresh and delicious, whether you’re enjoying them the next day or saving them for later. Here’s how to store and freeze them:

Storing Fresh Sourdough Cinnamon Rolls

At Room Temperature:

• Place the cooled rolls in an airtight container or tightly wrap them with plastic wrap.
• You can store at room temperature for up to 2 days.
• Reheat individual rolls in the microwave for 15–20 seconds to restore softness.

In the Refrigerator:

• Store rolls in an airtight container or wrap tightly with foil.
• You can keep them in the fridge for up to 5 days.
• Before serving, reheat in the microwave or oven at 150°C (300°F) for 5–10 minutes.
• Freezing Sourdough Cinnamon Rolls

Freezing Baked Rolls:

• Allow the rolls to cool completely after baking and glazing.
• Wrap each roll in plastic wrap to protect against freezer burn, then place them in a freezer-safe bag or container.
• Freeze for up to 3 months.
• To reheat, thaw overnight in the refrigerator, then warm in the oven at 150°C (300°F) for 10–15 minutes or microwave for 30 seconds.

Freezing Unbaked Rolls:

• Prepare the rolls through the shaping step but do not let them proof a second time.
• Place them on a baking sheet and freeze until completely solid.
• Transfer frozen rolls to a freezer-safe bag or container, separating layers with parchment paper.
• When ready to bake, thaw overnight in the fridge, let them rise at room temperature until puffy, and bake as usual.

FAQs

1. How long does it take to make sourdough cinnamon rolls?

Sourdough cinnamon rolls typically take 12–24 hours to make, including the time for fermentation. The active prep time is about 1–2 hours, while the rest involves proofing the dough. For convenience, you can let the dough rise overnight.

2. Can I use sourdough discard for this recipe?

Yes, sourdough discard can be used, but the rolls will require an additional leavening agent like commercial yeast, as discard is less active. For best results, use an active sourdough starter to ensure proper fermentation and a tangy flavor.

3. Can I proof the rolls overnight?

Absolutely! After shaping the rolls, you can proof them overnight in the refrigerator. The cold environment slows down fermentation, allowing you to bake fresh rolls the next morning. Let them come to room temperature before baking.

4. How do I know if my dough is properly proofed?

Properly proofed dough will appear puffy and slightly spring back when pressed with a fingertip. Overproofing can cause the rolls to collapse, so keep an eye on them during the final rise.

5. Can I make these rolls vegan or gluten-free?

Yes! For a vegan version, replace milk with plant-based alternatives (like almond or oat milk), butter with vegan butter, and eggs with flaxseed or chia seed substitutes. For gluten-free rolls, use a high-quality gluten-free flour blend and ensure your sourdough starter is also gluten-free.

Yield: 12

How to Make the Best Sourdough Cinnamon Rolls from Scratch

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Make the best sourdough cinnamon rolls with this easy recipe! Perfectly soft, fluffy, and bursting with cinnamon flavor.

Prep Time 20 minutes

Cook Time 30 minutes

Fermenting Time 10 hours

Total Time 10 hours 50 minutes

Ingredients

For the Dough:

• Active Sourdough Starter: 120g (fed and bubbly)
• All-Purpose or Bread Flour: 420g
• Milk: 180g (warm)
• Granulated Sugar: 50g
• Butter: 60g (softened)
• Eggs: 2 large (about 100g total)
• Salt: 6g

For the Filling:

• Brown Sugar: 100g (packed)
• Ground Cinnamon: 12g (about 2 tablespoons)
• Butter: 60g (softened)

For the Glaze:

• Powdered Sugar: 120g
• Cream Cheese: 30g (softened)
• Milk or Cream: 30-40g (adjust for desired consistency)
• Vanilla Extract: 2g (about 1/2 teaspoon)

Optional Add-ins:

• Chopped Pecans or Walnuts: 50g
• Raisins or Dried Cranberries: 40g
• Orange Zest: 2g (about 1 teaspoon)

Instructions

Step 1: Prepare the Dough:

1. Activate the Starter: Ensure your sourdough starter is active and bubbly before using. Before starting the recipe feed it for 4 to 6 hours.
2. Mix the Wet Ingredients: In a large mixing bowl, combine 180g warm milk, 120g active sourdough starter, 2 large eggs (100g), and 50g granulated sugar. Whisk until smooth.
3. Add Dry Ingredients: Gradually add 420g flour and 6g salt to the wet mixture. Mix until a shaggy dough forms.
4. Incorporate Butter: Add 60g softened butter in small chunks, kneading until fully incorporated. Continue kneading for about 8–10 minutes until the dough is smooth and elastic.
5. First Rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 4–6 hours, or until it doubles in size. For a slower fermentation, refrigerate overnight.

Step 2: Roll and Fill the Dough

1. Prepare the Filling: Mix 100g brown sugar with 12g ground cinnamon in a small bowl.
2. Roll the Dough: Once risen, transfer the dough to a floured surface. Roll it into a rectangle about 30x40 cm and 1 cm thick.
3. Spread the Butter: Evenly spread 60g softened butter over the rolled-out dough.
4. Add the Filling: Sprinkle the cinnamon-sugar mixture evenly across the dough. For add-ins, sprinkle 50g chopped nuts or 40g raisins if desired.

Step 3: Shape the Rolls

1. Roll Tightly: Starting from the long edge, roll the dough into a tight log.
2. Cut Rolls: Slice the log into 12 even pieces using a sharp knife or dental floss for clean cuts.
3. Arrange in a Pan: Place the rolls in a greased baking dish, leaving a small gap between them for expansion.

Step 4: Proof the Rolls

1. Second Rise: Cover the pan with a cloth or plastic wrap and let the rolls proof for 2–4 hours at room temperature, or until they become puffy and nearly double in size.
2. Optional Overnight Proof: For convenience, proof the rolls in the fridge overnight and bake the next day.

Step 5: Bake to Perfection

1. Preheat Your Oven: Heat the oven to 180°C (350°F).
2. Bake: Bake the rolls for 25–30 minutes, or until golden brown on top and cooked through.
3. Cool Slightly: Allow the rolls to cool in the pan for about 10 minutes before glazing.

Step 6: Make the Glaze and Serve

1. Prepare the Glaze: Combine 120g powdered sugar, 30g softened cream cheese, 30–40g milk or cream, and 2g vanilla extract. Whisk until smooth and pourable.
2. Glaze the Rolls: Drizzle or spread the glaze over the warm rolls.
3. Serve and Enjoy: Serve warm for the best texture and flavor.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 218Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 280mgCarbohydrates: 31gFiber: 2gSugar: 10gProtein: 8g