Recipe

Sourdough Cinnamon Rolls

Soft, pillowy cinnamon rolls with a subtle sourdough tang, a buttery brown sugar cinnamon swirl, and a thick cream cheese frosting. Overnight rise friendly and freezer ready.

By Matt Campbell

•

4.9

A pan of freshly baked sourdough cinnamon rolls with cream cheese frosting swirled on top, sitting on a wooden countertop in warm morning light

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If regular cinnamon rolls are a hug, sourdough cinnamon rolls are a hug with better posture. You get that cozy, buttery cinnamon situation we all want, plus a gentle tang from the starter that keeps the sweetness in check and makes the whole thing taste just a little more grown up.

This recipe is built for real life. We do an overnight rise so your morning self does not have to start proofing dough at 6 a.m. The dough is soft and enriched, the filling goes heavy on brown sugar, and the frosting is thick enough to drag a spoon through. If you have sourdough discard, you can use it here too, with one small reality check: discard that is very old or not active can make enriched dough rise slowly (or not much at all). If you want the easiest, fluffiest outcome, use active starter, or peek at the FAQ for the yeast option.

Hands spreading softened butter over rolled out enriched sourdough dough on a floured counter

Why It Works

Soft and fluffy texture: enriched dough with butter, milk, and egg bakes up pillowy, not bready.
Better flavor than standard rolls: sourdough adds a subtle tang and depth without making them taste sour.
Overnight method: long fermentation develops flavor and makes the schedule easy.
Filling that stays put: a butter-forward, brown sugar cinnamon mixture that melts into a sticky spiral.
Make-ahead and freezer friendly: prep the night before, freeze unbaked or baked, and rewarm like a hero.

Pairs Well With

Hot coffee or cold brew
Fresh fruit salad
Scrambled eggs with chives
Crispy bacon or breakfast sausage

Storage Tips

How to Store and Reheat

Room temperature

Store frosted rolls in an airtight container for up to 2 days at room temperature. If your kitchen is warm, I recommend refrigerating after day 1.

Refrigerator

Refrigerate up to 5 days. The frosting firms up in the fridge, which is not a problem, it is just a vibe shift.

Reheating (best texture)

Microwave: 15 to 25 seconds for one roll. Add 5 to 10 seconds if it is straight from the fridge.
Oven: cover with foil and warm at 300°F for 10 to 15 minutes.

Freezing (baked)

Freeze baked rolls (frosted or unfrosted) up to 2 months. Wrap each roll tightly, then place in a freezer bag. Thaw overnight in the fridge or at room temp, then warm gently. If freezing frosted rolls, the frosting may look slightly textured after thawing, but it still tastes great.

Freezing (unbaked, best make-ahead)

After shaping and slicing, place rolls in the pan, freeze until firm, then wrap well. Freeze up to 1 month for best rise. When ready to bake, thaw in the fridge overnight, then let rise at room temp until puffy before baking.

Common Questions

Can I use sourdough discard?

Yes. Use discard at 100% hydration (equal weights flour and water). Discard will give less lift than a very active starter, so the rise may take longer. If your discard is very old or very sleepy, the rolls can bake up dense and extra tangy. Watch the dough, not the clock, and see the intro and yeast note below if you want a little insurance.

Do I still need yeast?

This recipe uses only sourdough starter for leavening. If you need a faster, more predictable timeline (or you are working with discard that is not very active), you can add 1 to 2 teaspoons instant yeast to the dough. It will reduce fermentation flavor, but your rolls will still be excellent.

My dough feels sticky. Did I mess up?

No. Enriched sourdough dough is supposed to be soft. If it is unmanageably sticky, add flour 1 tablespoon at a time while kneading. Also, chilling the dough for 20 to 30 minutes makes rolling much easier.

How do I know the overnight rise is done?

The dough should look puffy and expanded, usually close to doubled. A gentle poke should leave an indentation that slowly fills back in.

Why did my filling leak out?

A little leakage is normal and delicious. To reduce it: do not overfill to the very edge, roll the log snug (not crushed), and use softened butter instead of melted butter in the filling.

Can I make these dairy-free?

You can, but the texture will change. Use plant milk and a good vegan butter in both dough and filling. For frosting, use vegan cream cheese and butter.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with dough hook or a large mixing bowl for hand kneading
Kitchen scale (recommended for consistent dough)
Rolling pin
9x13-inch baking dish or similar sized pan
Bench scraper (helpful for shaping)
Unflavored dental floss or a sharp serrated knife for slicing
Instant-read thermometer (optional, helpful for doneness)

The first time I made sourdough cinnamon rolls, I was convinced it was going to be one of those projects that looks cute online and then quietly ruins your Saturday. But the overnight rise turned it into the opposite. Mix at night, roll when you are half awake, bake, and suddenly your kitchen smells like a bakery that also gives good advice. The sourdough tang is the part that gets me every time. It is like the rolls have a little personality, not just sugar doing karaoke over butter.

Sourdough Cinnamon Rolls

(4.9 Reviews)

Prep Time 35 mins (plus overnight rise)

Cook Time 25 mins

Total Time 14 hrs 0 mins

Servings 12 rolls

Ingredients

Dough

100 g active sourdough starter (100% hydration)
240 g whole milk, warm (about 95°F to 105°F)
1 large egg
60 g granulated sugar
8 g fine sea salt (about 1 1/4 teaspoons)
60 g unsalted butter, softened
420 g all-purpose flour, plus more for rolling

Brown Sugar Cinnamon Filling

85 g unsalted butter, softened
200 g packed light brown sugar
2 tablespoons ground cinnamon
1 tablespoon all-purpose flour (helps thicken and reduces leakage)
Pinch of salt

Cream Cheese Frosting

113 g cream cheese, softened
56 g unsalted butter, softened
180 to 240 g powdered sugar (start with 180 g and adjust)
1 teaspoon vanilla extract
1 to 2 tablespoons milk or heavy cream (optional, to loosen)
Pinch of salt

Instructions

Make the Dough (Night Before)

Mix wet ingredients. In the bowl of a stand mixer, whisk together the starter, warm milk, egg, and sugar until mostly smooth.
Add dry, then butter. Add the flour and salt. Mix on low until a shaggy dough forms, then add softened butter in pieces. Knead with the dough hook on medium-low for 6 to 10 minutes, until smooth and elastic. The dough should be soft and slightly tacky, not soupy.
First rise. Transfer to a lightly buttered bowl, cover, and let rise at room temperature until puffy and close to doubled, 8 to 12 hours depending on starter strength and room temp.

Fill, Shape, and Second Rise (Morning)

Make the filling. In a bowl, mix softened butter, brown sugar, cinnamon, flour, and salt into a thick paste.
Roll the dough. Lightly flour your counter and roll the dough into a rectangle about 16x12 inches.
Spread and roll. Spread filling evenly over the dough, leaving a 1/2-inch border on one long side. Roll up tightly from the opposite long side into a log. Pinch the seam to seal.
Slice. Cut into 12 even rolls using floss or a serrated knife.
Second rise. Place rolls in a buttered 9x13-inch pan. Cover and let rise until very puffy and the rolls are touching, 1 to 3 hours depending on room temperature.

Unbaked sourdough cinnamon rolls sliced and arranged in a buttered baking dish before the final rise

Bake

Heat oven. Preheat to 350°F.
Bake. Bake 22 to 28 minutes, until golden and set. If you want to be precise, the center of the rolls should read about 190°F.
Cool slightly. Let cool 10 to 15 minutes before frosting so it melts a little, but does not disappear completely.

Frost

Beat frosting. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Add a splash of milk or cream if you want it looser.
Finish. Spread over warm rolls, then do your best to let them sit for five minutes before going in for the dramatic center roll.

Make-Ahead Options

Overnight shaped (fridge): After slicing and placing in the pan, cover and refrigerate overnight. In the morning, let sit at room temp until puffy (about 1 to 2 hours), then bake.
Freeze unbaked: Freeze sliced rolls in the pan until firm, wrap well, and freeze up to 1 month. Thaw overnight in the fridge, then rise at room temp until puffy before baking.

Nutrition information is estimated.

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