sourdough

Sourdough Cinnamon Rolls

June 5, 2026

Soft, Fluffy, Bakery-Style Cinnamon Rolls Made with Natural Sourdough

These sourdough cinnamon rolls are incredibly soft, rich, and packed with layers of cinnamon-sugar filling. The long fermentation develops a deep flavor while keeping the rolls light and fluffy. Finished with a smooth cream cheese frosting, they’re perfect for breakfast, brunch, holidays, or whenever you’re craving a homemade bakery-style treat.

Why You’ll Love This Recipe

Naturally leavened with sourdough starter
Soft and fluffy texture
Rich cinnamon-sugar filling
Make-ahead friendly
Perfect for special occasions or weekend baking
Delicious with or without cream cheese frosting

Yield

12 large cinnamon rolls

Preparation Time

Active Time: 45 minutes
Bulk Fermentation: 6–8 hours
Overnight Proof (Optional): 8–12 hours
Baking Time: 25–30 minutes

Ingredients

For the Dough

500g bread flour
100g active sourdough starter
240ml whole milk, lukewarm
2 large eggs
75g unsalted butter, softened
75g granulated sugar
10g salt

For the Cinnamon Filling

150g brown sugar
2 tablespoons ground cinnamon
85g unsalted butter, softened
1 teaspoon vanilla extract (optional)

For the Cream Cheese Frosting

225g cream cheese, softened
60g unsalted butter, softened
180g powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (if needed)

Equipment Needed

Large mixing bowl
Rolling pin
9×13-inch baking dish
Bench scraper or sharp knife
Stand mixer (optional)
Measuring scale

Step 1: Prepare the Dough

In a large mixing bowl combine:

Active sourdough starter
Lukewarm milk
Eggs
Sugar

Whisk until well combined.

Add:

Bread flour
Salt

Mix until a shaggy dough forms.

Add softened butter gradually and continue mixing until incorporated.

Step 2: Knead the Dough

Knead by hand for approximately 10–12 minutes or use a stand mixer for 8–10 minutes.

The dough should become:

Smooth
Elastic
Slightly tacky

Perform a windowpane test to check gluten development.

Step 3: Bulk Fermentation

Place the dough into a lightly greased bowl.

Cover and allow to ferment at room temperature for 6–8 hours, depending on room temperature and starter strength.

The dough should increase noticeably in size and become puffy.

Step 4: Prepare the Filling

In a small bowl combine:

Brown sugar
Cinnamon

Mix thoroughly and set aside.

Step 5: Roll Out the Dough

Transfer the dough onto a lightly floured surface.

Roll into a rectangle approximately:

18 x 12 inches (45 x 30 cm)

Spread softened butter evenly over the surface.

Sprinkle the cinnamon-sugar mixture evenly across the dough.

Press lightly to help it adhere.

Step 6: Shape the Rolls

Starting from the long side, tightly roll the dough into a log.

Pinch the seam closed.

Using a sharp knife or bench scraper, cut into:

12 equal rolls

Step 7: Arrange in Baking Dish

Grease a 9×13-inch baking dish.

Place the rolls evenly spaced inside.

Cover loosely with plastic wrap or a clean towel.

Step 8: Final Proof

Allow the rolls to proof until puffy and nearly doubled.

This usually takes:

2–4 hours at room temperature

Place in the refrigerator overnight for 8–12 hours and bake the next day.

Step 9: Bake

Preheat oven to:

350°F (175°C)

Bake for:

25–30 minutes

The rolls should be:

Light golden brown
Fully baked in the center

Internal temperature should reach approximately 190°F (88°C).

Step 10: Prepare the Frosting

In a mixing bowl beat together:

Cream cheese
Butter

Until smooth.

Add:

Powdered sugar
Vanilla

Mix until creamy.

Add milk if needed to achieve desired consistency.

Step 11: Frost the Rolls

Allow rolls to cool for 10–15 minutes.

Spread frosting generously over the warm rolls.

The frosting will melt slightly into the swirls, creating a rich bakery-style finish.

Optional Variations

Maple Cinnamon Rolls

Replace vanilla with maple extract in the frosting.

Chocolate Cinnamon Rolls

Sprinkle chocolate chips over the filling before rolling.

Nutty Cinnamon Rolls

Add chopped pecans or walnuts.

Orange Cinnamon Rolls

Add orange zest to both filling and frosting.

Storage Instructions

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze unfrosted rolls for up to 2 months.

Reheating

Microwave individual rolls for 15–20 seconds or warm in a 300°F (150°C) oven for 5–8 minutes.

Pro Tips for Perfect Sourdough Cinnamon Rolls

Use an active, bubbly starter.
Don’t rush fermentation.
Roll the dough tightly for defined swirls.
Weigh ingredients for best results.
Frost while slightly warm for bakery-style texture.
Overnight proofing develops even more flavor.

Nutrition (Approximate Per Roll)

Calories: 350–420
Protein: 7g
Carbohydrates: 50g
Fat: 14g

Final Result

These Sourdough Cinnamon Rolls are soft, fluffy, rich, and packed with cinnamon flavor. With their tender crumb, gooey filling, and creamy frosting, they taste just like something you’d find in a high-end bakery—only better because they’re homemade. 🍥✨🍞