These Sourdough Cinnamon Rolls are the kind of breakfast worth waking up early for: pillowy soft, extra buttery, gooey, and topped with sweet vanilla icing. Make them the same day or prep overnight so they're ready to bake on Christmas morning!
"Seriously, the cinnamon rolls are so moist!" my neighbor texted me after I gave her and her family the rest of the pan I had made while retesting this recipe. And I was so happy to hear that because extra soft, moist sourdough cinnamon rolls were exactly what I was going for!
I originally shared this recipe back in 2024, and the dough was quite a bit more involved. It was essentially a brioche-style dough and required an overnight proof. But now that I'm a couple more years into being a sourdough food blogger, I've realized that simpler is often better (at least to me, and I know many of you feel the same!).
So I simplified the ingredients and the entire process. No more complicated dough preparation! Just mix and knead everything in your stand mixer, then choose between making the rolls the same day or refrigerating them overnight.
One of my favorite upgrades is pouring heavy cream over the rolls just before baking. It makes them unbelievably soft and gooey, especially paired with a generous cinnamon sugar filling and thick vanilla icing.
They're the kind of breakfast worth waking up early for and would make such a delicious addition to Christmas morning brunch. I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- Use an active, bubbly starter that's recently been fed and is at or near peak activity. You can also use fresh discard from a recently fed starter (less than 24 hours old), but the dough may take longer to rise.
- Ground Cinnamon- Use your favorite ground cinnamon, adjusting slightly to taste.
- Brown Sugar- Light or dark brown sugar both work in the filling.
- All-Purpose Flour- My preference for these cinnamon rolls because it creates a soft, tender crumb. Bread flour works, but the rolls may be slightly chewier.
- Whole Milk- Helps keep the dough rich and tender. You can substitute with another milk, but I recommend whole milk for the best texture.
- Eggs- Add richness, moisture, and structure to the dough while contributing to the soft, tender texture.
- Butter- You'll use butter in the dough, cinnamon sugar filling, and icing.
- Granulated Sugar- Adds a little sweetness too the dough and helps with browning.
- Heavy Cream- Poured over the rolls just before baking, heavy cream is the secret to an extra soft, gooey texture.
- Kosher Salt- Brings out the flavors in the dough. I use Diamond Crystal kosher salt (2.8 grams per teaspoon). If using Morton's kosher salt or table salt, measure using a scale or reduce the volume by half.
Tips for Success
- Use an active starter. Make sure your starter is bubbly, recently fed, and at or near peak activity.
- Knead until the dough is smooth. The butter and eggs make this a rich dough, so give it the full 10–15 minutes of kneading to develop enough gluten for soft, fluffy rolls.
- Don't add too much flour. The dough should be soft and slightly tacky. Use just enough flour when rolling it out to keep it from sticking.
- Roll the dough tightly. This helps the cinnamon rolls hold their shape and keeps the filling from creating large gaps between the layers.
- Line your baking pan with parchment paper. Even if you're buttering the pan, parchment paper on the bottom makes it much easier to remove the cinnamon rolls and helps prevent any sticky filling from adhering to the pan.
How to Make Sourdough Cinnamon Rolls
Here’s a look at how to make these soft sourdough cinnamon rolls, with step-by-step photos to walk you through the process. For the full ingredient measurements and instructions, head to the recipe card below!
Step 1: Feed your sourdough starter. Feed your sourdough starter 6–12 hours before making the dough, until bubbly and active.
Step 2: Mix the dough. Whisk together the milk, starter, sugar, and eggs. Add the flour, salt, and melted butter.
Step 3: Knead. Use a stand mixer fitted with a dough hook to knead for 10–15 minutes, until smooth and pulling away from the sides of the bowl.
Step 4: Bulk ferment. Cover and let the dough rise at room temperature until nearly doubled, puffy, and bubbly throughout. This can take 4–12+ hours.
Step 5: Prepare the filling. Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours in a 70-75℉ kitchen, but this can vary).
Step 6: Roll and fill. Roll the dough into a 12x20-inch rectangle. Spread the cinnamon filling evenly over the surface, leaving a 1-inch border along one long edge.
Step 7: Shape the rolls. Tightly roll the dough into a log, trim the ends, and cut into 12 equal-sized rolls. Arrange in a buttered and parchment-lined 9x13-inch baking pan.
Step 8: Proof. Cover and let the rolls rise for 1–2 hours, until noticeably puffy.
Step 9: Bake. Pour heavy cream over proofed rolls. Cover loosely with foil and bake at 375°F for 15 minutes. Remove the foil and bake another 20 minutes, until lightly golden.
Step 10: Ice and serve. Whisk together the powdered sugar, melted butter, milk, and vanilla until smooth. Spread the icing over slightly cooled rolls. Serve warm!
Baker's Schedule
Here’s a sample timeline to help you plan your sourdough cinnamon rolls.
- 8:00 PM (Night Before): Feed your starter.
- 8:00-8:30 AM: Mix and knead dough.
- 8:30 AM–4:30 PM: Bulk fermentation (until nearly doubled in size).
- 4:30–5:00 PM: Roll out, fill, and cut into rolls.
- 5:00–7:00 PM (varies): Second proof (until noticeably puffy). Alternatively, cover and refrigerate overnight to bake the next day.
- 7:00–7:35 PM: Bake at 375°F.
- 7:35–8:00 PM: Cool and top with icing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store sourdough cinnamon rolls in an airtight container at room temperature for up to 2 days.
For longer storage, freeze baked sourdough cinnamon rolls for up to 3 months. Thaw at room temperature and warm before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Cinnamon Rolls
Equipment
- Stand mixer with dough hook attachment
- Straight-sided container (optional)
Ingredients
Sourdough Cinnamon Rolls
- 1 cup (240 grams) whole milk
- ½ cup (100 grams) active sourdough starter or "fresh" discard less than 24 hours old
- ¼ cup (50 grams) granulated sugar
- 2 large eggs
- 4 ¼ cups (510 grams) all-purpose flour
- 3 ½ teaspoon (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- ½ cup (113 grams; 1 stick) unsalted butter melted and cooled
- ½ cup heavy cream
Cinnamon Sugar Filling
- ¾ cup (150 grams) brown sugar packed
- ½ cup (113 grams; 1 stick unsalted butter softened
- 4 teaspoons ground cinnamon
Vanilla Icing
- 2 cups powdered sugar
- 4 tablespoons (57 grams) unsalted butter melted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Feed your starter 6–12 hours before you plan to mix the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In the bowl of a stand mixer, whisk together the whole milk, sourdough starter, and granulated sugar. Add the eggs and whisk until well combined. Add the flour, salt, and melted, cooled butter.1 cup (240 grams) whole milk, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 2 large eggs, 4 ¼ cups (510 grams) all-purpose flour, 3 ½ teaspoon (10 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams; 1 stick) unsalted butter
- Attach the dough hook and mix on low speed until the ingredients come together into a dough. Increase the speed to medium and knead for 10–15 minutes, or until the dough is smooth and pulls away cleanly from the sides of the bowl.
- Transfer the dough to a clean bowl or straight-sided container. Cover and let it rise at room temperature until nearly doubled in size, noticeably puffy, and showing bubbles throughout. This can take anywhere from 4–12+ hours, depending on the temperature of your kitchen and the strength of your starter.
- Just before the dough finishes bulk fermenting, mix the brown sugar, softened butter, and cinnamon together in a bowl until well combined. Cover and set aside.½ cup (113 grams; 1 stick unsalted butter, ¾ cup (150 grams) brown sugar, 4 teaspoons ground cinnamon
- Butter a 9x13-inch baking pan and line the bottom with parchment paper. Turn the dough out onto a lightly floured surface and roll it into a 12x20-inch rectangle, about ¼-inch thick. Use just enough flour to keep the dough from sticking. Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border along one of the long edges. Starting at the opposite long edge, roll the dough tightly into a log toward the uncovered edge.
- Use a piece of butcher's twine or a sharp knife to trim the tapered ends, then cut the log into 12 equal-sized rolls, about 1 ¼ inches thick. Arrange the rolls in the prepared baking pan.
- Cover the pan and let the rolls rise at room temperature for 1–2 hours, or until noticeably puffy. To make them ahead, cover the pan and refrigerate the shaped rolls overnight. The next day, remove them from the refrigerator and let them proof at room temperature for 2–4 hours, or until noticeably puffy, before baking.
- Preheat the oven to 375°F about 20 minutes before the rolls finish proofing. Just before baking, pour the heavy cream evenly over the cinnamon rolls. Cover the pan loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 20 minutes, or until the rolls are lightly golden brown.½ cup heavy cream
- While the rolls are baking, whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth.2 cups powdered sugar, 4 tablespoons (57 grams) unsalted butter, 2 tablespoons whole milk, 1 teaspoon vanilla extract
- Let the cinnamon rolls cool for about 20 minutes before pouring the icing over the top. Use a spoon or spatula to spread it evenly over the rolls. Serve warm.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temperature and warm before serving.
- Make Ahead: After shaping the cinnamon rolls and arranging them in the baking pan, cover and refrigerate overnight (up to 24 hours). The next day, remove them from the refrigerator and let them proof at room temperature for 2–4 hours, or until noticeably puffy, before baking as directed.
Julie says
My dough doesn't appear to be rising much if at all. My house is pretty cool so i even tried putting it in oven on “proof” cycle for a bit but seems kind of weird and greasy.. ill try and roll it out tomorrow but im feeling kind of defeated.. even used my new kitchen aid and everything! 😞
Ashley Petrie, RDN, LDN says
Hi Julie - I'm so sorry your dough isn't rising! If the dough gets too warm, it can cause the butter to make it greasy and soft. It becomes a lot easier to handle after some time in the fridge. Since it has several heavy ingredients like butter, eggs, and whole milk, it can take a while for the dough to rise, especially if you're using discard. I always recommend using the freshest discard possible (just a few days old preferably) or even active starter. But sometimes the dough just wants to take its time rising. Just letting it do its thing and trying to be patient (I know it's hard) is your best bet. I hope this helps!
Jennifer Geiselhart says
Did not have luck with this recipe. You have to put flour in the filling or it will all just run out while baking.
Ashley Petrie, RDN, LDN says
Hi! I’m sorry to hear you had trouble with the recipe. Just to clarify, the cinnamon roll filling doesn’t need flour - it should stay in place with the right balance of butter, sugar, and cinnamon. If the filling ran out, it could be due to the dough not being rolled tightly enough or the filling being too warm before baking. If you prefer, you can add a little flour to the filling, but it really shouldn’t be necessary. I hope this helps!