Sourdough Cinnamon Rolls (Soft, Easy, and Perfect for Overnight Baking)

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I had my sourdough starter, Janet, for over two years before I finally had the courage to try making cinnamon rolls with her. I had heard that cinnamon can slow fermentation, and I was afraid they would turn out flat. So I stuck with what I knew; Hawaiian rolls, sandwich bread, and cookies.

But cinnamon rolls have quickly become one of my favorite things to make with sourdough. The dough is surprisingly simple to mix, and I usually combine everything with a dough whisk instead of pulling out the stand mixer.

Once the dough is mixed, the best thing you can do is mostly leave it alone. I often let it rest in the refrigerator for 12–24 hours before shaping the rolls, which makes the timing incredibly flexible.

I’ve always loved the idea of cinnamon rolls, but many store-bought ones leave a strange aftertaste for me. Sourdough cinnamon rolls are completely different. They have a slight tang from fermentation, but the texture is incredibly soft and fluffy. Homemade sourdough cinnamon rolls are easily some of the best I’ve ever had.

Why Make Cinnamon Rolls with Sourdough?

The natural fermentation of sourdough is what first attracted me to baking with a starter. But what really won me over was the flavor and texture.

Sourdough adds a deeper flavor that regular cinnamon roll dough just doesn’t have. The fermentation process also creates a softer, fluffier texture that stays tender longer.

Another benefit for me personally is digestion. I have struggled with indigestion issues for years, but foods I make using sourdough tend to sit much better for me.

If you’ve been searching for an easy sourdough cinnamon roll recipe that produces soft, fluffy rolls with deep flavor, this method is simple enough for beginners but delicious enough to make again and again.

Ingredients You’ll Need for Sourdough Cinnamon Rolls

For the dough you need sourdough starter, milk, one egg, salt, sugar, butter, baking powder and flour. I weigh everything on my OXO kitchen scale because it makes every batch consistent. I keep my starter Janet in a Weck jar inside her Sourdough Home so I always know exactly where she is in her rise cycle.

The filling is simple. Melted butter, brown sugar and cinnamon are all you need.

For the glaze, powdered sugar, milk and vanilla come together in about two minutes

Step-by-Step: How to Make Sourdough Cinnamon Rolls

Step 1 – Mix the Dough

Add all dough ingredients to a large bowl and mix until just combined. The dough will be soft and slightly sticky, similar to a biscuit dough. Do not overmix. Cover the bowl and let the dough rest at room temperature for 1 hour or refrigerate overnight for better flavor and easier shaping.

Step 2 – Roll Out the Dough

Roll your dough to about ¼ inch thickness. This helps prevent thin spots that won’t hold as much filling.

I use a dough mat with a ¼ inch lip around the edge, which makes it very easy to keep the dough an even thickness.

To get a square-ish shape, roll the dough out in all directions, flip it over, and then roll again until it reaches the thickness you want.

I aim for a dough rectangle that is about 20 inches wide, which allows me to cut evenly sized rolls later.

If your dough ends up slightly longer than 20 inches, simply push the ends inward slightly. This helps shape the ends of the log and keeps your rolls more uniform.

Step 3 – Add the Cinnamon Sugar Filling

For the filling, melt ½ cup of butter and spread it evenly across the dough.

In a bowl, mix 1 cup of brown sugar with 2–3 tablespoons of cinnamon.

If I’m using Saigon cinnamon, I usually use 2 tablespoons because it has a stronger flavor. If I’m using Ceylon cinnamon, which is milder, I use closer to 3 tablespoons.

If you’re unsure, start with 2 tablespoons and adjust next time to your taste.

Spread the mixture evenly over the butter and lightly press it into the dough.

Leave about ¼ inch of bare dough along the bottom edge. This helps seal the roll once it’s rolled up.

Step 4 – Roll the Dough into a Log

Although cinnamon rolls look tightly rolled, the best ones are actually rolled fairly gently.

I start the roll with my fingers and then use the palms of my hands to gently roll the dough toward me. I don’t pull or force it tight.

When you reach the bottom edge, the butter will help seal the dough together.

I also don’t worry about the ends being perfect. Since my dough is slightly longer than 20 inches, I simply push the ends inward a little after rolling.

Step 5 – Measure and Mark the Rolls

To keep the rolls consistent, I measure them before cutting.

I lock a measuring tape at 20 inches and mark every 2 inches along the dough with a butter knife.

Warmer kitchens will speed up the process, while cooler kitchens will slow it down.

You can also place the pans in the refrigerator or freezer at this stage if you want to slow the fermentation process.

This is especially helpful if you want to prepare cinnamon rolls ahead of time for an event or special breakfast.

If freezing, pull the pans out the night before baking and allow the rolls to thaw and double in size before baking.

Pro Tip for Overnight Proofing

If I freeze cinnamon rolls, I often place them in the oven the next morning to help them proof.

I turn the oven on to the lowest temperature (around 170°F), then turn it off once it warms slightly.

Once the oven drops to about 100°F, I place the pans inside.

I tent aluminum foil over the pans so the rolls don’t dry out while they finish proofing.

Baking the Cinnamon Rolls

Bake the cinnamon rolls at 425°F for about 16 minutes.

You’ll know they’re ready when:

• the edges are lightly golden
• the centers are soft but set
• the rolls look puffed and fluffy

The rolls should be lightly golden on the edges and soft in the center. Avoid overbaking, as this can dry them out.

The centers should feel soft but not doughy when lightly pressed.

Optional: If you prefer, you can bake at 375°F for slightly longer for a softer bake.

Glaze (Optional)

Because of my dairy allergy, I don’t use cream cheese frosting. Instead, I make a simple glaze.

Mix:

• 1 cup powdered sugar
• 2 tablespoons coconut milk
• 2 teaspoons vanilla

If the glaze is too thick, add coconut milk ¼ teaspoon at a time until it reaches the consistency you prefer.

I like my glaze fairly thick.

I usually wait about 5 minutes after baking before adding the glaze. The rolls cool surprisingly quickly, and the glaze melts beautifully into the tops.

Tips for Perfect Sourdough Cinnamon Rolls

• Let the dough rest overnight for better flavor
• Measure the rolls so they bake evenly
• Use dental floss for clean cuts
• Avoid rolling the dough too tightly
• Freeze rolls ahead of time for easy baking later

These small tips make a big difference in both texture and consistency.

Final Thoughts

Sourdough cinnamon rolls might sound intimidating, but they are actually much simpler than most people expect.

Once you understand the basic process, they become one of the easiest and most rewarding things you can make with a sourdough starter.

For me, the flavor and texture are far better than traditional cinnamon rolls, and the flexibility of sourdough fermentation makes them easy to fit into almost any schedule.

If you’ve been hesitant to try sourdough cinnamon rolls, I hope this recipe gives you the confidence to try them.

There’s something really special about pulling a pan of warm cinnamon rolls out of the oven, especially when you made them from your own sourdough starter.