Looking for THE BEST soft sourdough cinnamon roll recipe from scratch? These easy, overnight rolls are it! Made with bubbly, active sourdough starter & tips shared for make-ahead options.
Sourdough cinnamon rolls. Soft, feathery scrolls of luscious sweet dough filled with swirls of warm cinnamon-sugar. Can you think of anything more cozy for breakfast (besides a slice of warm and toasty sourdough bread)?!
I must confess however, I wasn’t always a fan. Traditional cinnamon rolls were always too sweet for my taste and all that heavy, sugary glaze made me nauseas. And plus, with all the recipes out there (and there are tons) I thought to myself: does the world really need another cinnamon roll recipe? Turns out, the answer is yes.
Why This Recipe Works
- Rolls are baked in a 9-inch springform pan. This is my secret. The higher sides traps in more moisture, keeping the rolls soft, light and luxurious. The rolls will rise higher as they bake too.
- Bubbly active sourdough starter lends a lovely flavor that will make you weak in the knees!
- Rolls can be made in advance! I’m sharing my fool-proof methods to fit any baker’s schedule.
How To Make The Best Sourdough Cinnamon Rolls
TIP: Before you begin, check out my Baker’s Schedule. You’ll have a better idea of when to start the dough and how to prep ahead.
Mix the Dough & Let it Rise
- This dough is made in a stand mixer. If you don’t have one, don’t worry- it can be done by hand (the texture will be sticky).
- Start in the evening, let the dough rise overnight at room temperature, and bake the following morning. The dough is ready when it has doubled in size.
How long will it take? Rise times will vary according to temperature. For example, my dough took 12 hrs. @ 67 F (made at 8:00 PM and ready by 8:00 AM). Your room temperature may differ than mine which will effect the rise time. This is normal. Always watch the dough and not the clock!
Roll the Dough
- The following morning, lightly oil and flour your countertop. This is THE BEST tip in the world by the way. The dough won’t stick! I use an all-natural olive oil spray from Trader Joe’s. Works like a charm.
- Remove the dough from the bowl, gently pat into a rough rectangle and let rest to relax the gluten. It will be easier to roll out.
- Lightly dust the dough and your rolling pin with flour. Roll the dough into a 16 x 12-ish rectangle. Use a tape measure for accuracy; you’ll end up with approximately 8 rolls to fit a 9-inch springform pan.
Make the Cinnamon-Sugar Filling
- Melt 2 tbsp of butter in a shallow pan or microwave; set aside.
- Combine the cinnamon, sugar and flour in a small separate bowl. Once the butter has cooled brush the entire surface of the dough.
- Sprinkle with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands. The texture will go from dry and sandy to almost wet-looking.
Roll & Cut the Dough
- Working with the long side, roll the dough into a log pressing down as you go.
- Take your time with this step. You want the log to be tight so the swirls stay in tact when baked. Once you get to the end, make sure the dough is facing seam side down.
- Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. For best results, gently “mark” the dough first so that each piece is roughly the same size before cutting. I’m the worst at eyeballing stuff like this. It really helps!
TIP: If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath and try working with it again.
Second Rise
Place the rolls into a parchment lined pan and let rest for about 1- 2 hours, or until the dough puffs up.
Run out of time? After resting for 1 hour, cover the dough and chill in the fridge until ready to use. Before baking, give the rolls more time to plump up at room temperature, if necessary. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and pop in the freezer (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Bake the Cinnamon Rolls
- Place the dough on the center rack and bake @ 350 F for 30-40 minutes, or until light golden brown. You can make the glaze while the rolls are in the oven.
- Once finished, cool the cinnamon rolls in the pan for 15 minutes and then remove to a wire rack.
For the Glaze
- Combine softened butter, whipped cream cheese and sifted powdered sugar in the stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed.
- Alternatively, skip the glaze and dust with powdered sugar instead!
Time To Eat!
Close your eyes and take a bite… the warm, caramelized cinnamon sugar is absolutely out-of-this-world! And all that fluffy dough? You won’t be able to eat just one!
**Baker’s Schedule**
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
Alternatively, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this will prevent any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Additional Sourdough Recipes & Resources
- Best Sourdough Pancakes
- Sourdough Bread: a Beginner’s Guide
- Beginner’s Guide To Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- How to Stretch and Fold Sourdough {Video}
- Ultimate Sourdough Banana Bread
Soft Sourdough Cinnamon Rolls
- Prep Time: 15 hours
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 rolls
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft, overnight sourdough cinnamon rolls are the perfect weekend or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filing, they are guaranteed to be a huge hit.
Ingredients
Sweet Dough
- 160 g (2/3 cup) milk, whole or 2%
- 28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
- 1 large egg
- 100 g (1/2 cup) bubbly, active sourdough starter
- 24 g (2 tbsp) granulated sugar
- 300 g (2½ cups) King Arthur all-purpose flour
- 5 g (1 tsp) fine sea salt
- cooking spray or oil, for coating
Cinnamon-Sugar Filling
- 28 g (2 tbsp) unsalted butter (see notes below for variation)
- 100 g (1/2 cup) granulated sugar
- 3 tsp. ground cinnamon
- 1 level tbsp. flour
Glaze
- 2 tbsp unsalted butter, softened
- ⅓ cup whipped cream cheese, room temperature
- ¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
- 1–2 tbsp milk
Notes, Tips & Variations
- For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.
- Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.
- Recent recipe update: to prevent the cinnamon sugar filling from leaking while the rolls bake, instead of using 28g (2 tbsp) of melted butter, combine 84 g (6 tbsp) softened butter with the rest of the cinnamon-sugar filling ingredients listed above.
Instructions
Baker’s Schedule
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
As an alternative, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this prevents any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Make the Dough
In the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using.
Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple and pull away from the sides of the bowl when ready. If it’s too sticky add a small bit of flour.
Bulk Rise
Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.
Stretch and Fold the Dough (optional step): about 30 minutes- 1 hr. into the bulk rise stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl (4 folds total). For video guidance, click here. This optional step will increase the overall volume of the rolls and aerate the dough.
Roll the Dough
In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.
Lightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-ish rectangle using a tape measure for accuracy. If the dough resists, let rest for 5-10 minutes and try again.
Make the Cinnamon-Sugar Filling
If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
If using the melted butter version: brush the entire surface of the dough, including the top, bottom and sides with 28 g (2 tbsp) melted butter. Use all of it. Combine the sugar, cinnamon and flour in a bowl. Sprinkle the mixture onto the dough leaving a 1/2-inch border around the edges. Smooth it out with your hands until it looks wet and sandy.
Shape & Cut the Dough
Starting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.
Cut the dough into 2-inch sections using a oiled knife or bench scraper. I lightly “mark” the dough first to make sure each piece is roughly the same size.
Second Rise
Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.
Bake the Cinnamon Rolls
Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.
Remove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
Make the Glaze
While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.
To serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These rolls are best enjoyed slightly warm on the same day they are baked.
Comments
Paige says
Hi! I want to double this recipe for Easter. Should I double the recipe in total or just make one batch in one bowl and another batch in a separate bowl? Thank you!
Mari says
I’m excited to try this recipe! They are currently in the oven! I found the softened butter filling really hard ro spread in the dough! Will try the melted version next time!
My corners have no filling 👎🏼
kate spence says
I would like to double the recipe for Easter. if so, should I put into a 9X 13 pan?
thank you
Taite says
I just finished a batch and put them in my 9×13 and ended up with three rolls to deal with. I put them in a small Pyrex dish and it went so well.
Janeen says
Made these last night. Let them bulk in frig. Got up this morning and rolled them out after leaving on counter for 2 to 3 hours. They are fabulous. I did accidentally use bread flour in first batch. However they were delishous! I used all purpose this time. Anxious to compare. As a rule I like all purpose the best. We will see.
Tiffany says
Hi! If I want to put the dough into the fridge until the day after tomorrow, do I bulk rise overnight tonight, or let rest 1 hour then put in fridge? Thanks!
Rona says
I couldn’t believe how well these turned out! I’m relatively new to sour dough —got some starter from my sister. My stand mixer broke so I stirred the dough with a wooden spoon for a few minutes and then left on the counter overnight—in the morning the dough was wonderfully easy to handle. I love your website and excited to try more of your recipes!
Julie says
These turned out well. Accidentally used bread flour so not sure how that affected it. Also, the sugar kind of hardened on the bottoms.
Janeen Roberts says
I also used bread flour. They are great. Wouldn’t surprise me if they are better with it. Texture is fabulous!
Amanda Manni says
Omg wow! These were amazing! I can never eat a store bought cinnamon roll ever again! Thank you!
Emmy says
I made both regular recipe and the richer dough recipe. They were both good, but the dough with 2 tablespoon of butter was slightly dry and the one with 8 tablespoons of butter was a tad bit buttery for my taste. I think 4 or 5 tablespoon should be fine. I would also add 1/2 cup of sugar to the dough to bring up the flavor.
Margaret says
These were delicious even without the glaze. I only had a 6 inch spring form, so they were extra dense. I cooked their internal temperature was 200 degrees and it seemed about perfect.
Rachel says
Wow! Because of this website I have fallen in LOVE with making sourdough! I have tried the starter recipe, obviously, and this recipe for cinnamon rolls. My husband says they are better than Cinnabon and we crave Cinnabon! Thank you so much for this amazing site!
Mari says
I have been looking & trying recipes using only sourdough. This recipe came out so soft & tasty! The glaze is amazing 💖
Audrea says
Soft and fluffy! Best I’ve ever made! Such a great recipe! I made an apple cinnamon raisen filling and glazed with maple cream cheese frosting! To die for! Love the springform pan, really kept them moist around the edges! You know your stuff! Thank you!
Jean M Erickson says
Can I substitute monk fruit for the 24 gms of granulated sugar in the dough recipe?
Emilie Raffa says
Great question! I’ve never tried this before so I’m unable to advise with specifics. Please let me know if you experiment- it will help others with the same question. Thanks :)
Andrea says
These were a hit this morning. They were fluffy and delicious. Very tangy. I will say, I did use the softened butter version and it did leak out of the pan and smoke up my life so I might use another pan next time. I would suggest putting a pan under your pan to catch the butter. Other than that, I say go for it! I’m going with 4 stars due to the burning butter. Lol
BunnyLover says
I just got into sourdough baking and your recipes are the best! I was super confused when I first started but you really helped! These cinnamon rolls are delicious, have great texture, and aren’t to sweet!
A says
Oh man. I was getting really good at making sourdough bread. So I was ready to make a cinnamon roll recipe. Lovely dough, perfect instructions, all was well UNTIL I put the rolls + parchment paper in a SPRINGFORM. Why. 😭
I had guests over for dinner, and was baking these rolls for dessert. My giddy self was excited to impress all. And then all the butter seeped through the SPRINGFORM pan and smoke filled the house and we all sat in a dark fog trying to pretend that the smoke burning our eyes isn’t a big deal. Why the springform? 😭 Anywho. I will attempt again but will choose my baking dish more wisely. Reader, beware!
Ronna Foster says
Oh no!! I did the softened butter variation and used spring form and didn’t have this problem. Maybe that would help next time.
Beka says
I did the springform pan also and did not have this issue whatsoever. The parchment and springform helps the dough puff up and rise beautifully. I wonder if your rolls weren’t wrapped tightly enough?
a says
I did soft butter, parchment paper, the whole nine yards. I don’t know what it was! I’ll give the recipe another go but I’m still so embarrassed! Ha!
Katie says
Did you happen to get the springform pan at Walmart? I haven’t tried this recipe, but my experience when those pans was similar.
Ronna Foster says
This recipe is amazing! They were perfect! Thank you!!
Cathy Perinovic says
Delicious flavor but I couldn’t get the nice rise you did. Having issues with bread rising as well. Starter is bubbly and using at peak. Home is cooler so giving more time to rise. Do you have any suggestions? Love your website and all of your info!!
Beka says
Ma’am, these are the best cinnamon rolls I have ever had. Sourdough or not!! I love that they do not include yeast. I’m a few months into my sourdough adventure and have made these multiple times. I constantly recommend them in the sourdough groups I am part of. I love so many of your recipes. Thank you thank you thank you!! <3
Renee says
Emilie –
These are the best cinnamon rolls ever! Pillowy, just right sweetness and cinnamon. I followed your directions exactly, using the variations for more butter and flour in the dough and softened butter to spread the cinnamon sugar filling. I don’t have a stand mixer, so I just used my hands and it was fun to make! Will definitely make these again. And huge thanks to you for all the details and tips in ALL your recipes. Your instructions are excellent.
Kathy Garrett says
This recipe checked all of the boxes for me. I started feeding my starter two days before Valentine’s Day. The tips were so helpful and the dough was easy to roll out and shape. My first thought was these better be worth all of the steps. They were moist and a perfect ratio of soft dough, filling and glaze. I won’t change anything when I make them again. Thanks!
Tracy Clark says
I’ve made these once and they turned out SO good! So good in fact, that I am entering them in a contest… Lol. Just wondering if I can make them smaller? 10-12 rolls? Would I adjust the baking time?
Hannah Page says
Best cinnamon rolls I have ever made!
Elizabeth R Simpson says
These are simply amazing! So soft. I didn’t have any cream cheese but I did have macarpone and just added about of teaspoon of salt. I did use the 8 tablespoons of butter for the sponge which was a good choice and 6 tablespoons of butter for the filling. It’s a keeper!
Gail says
How do you make the dough without a stand mixer?
LMW says
These are good, I prefer yeast cinnamon rolls recipe better. I have made sourdough cinnamon rolls before, but not this recipe. I was missing the sweetness of the dough. The sourdough definitely came through this time. A few tweaks I recommend: You do not need 6 tbsp of butter for the soft butter spread on the dough before rolling. 4 will do. I would reduce the butter used as well in the 8 tbsp version. 4-6 might be better. The dough was beautiful, easy to roll, not sticky and rose in 8 hours. I think it resulted the crumb in the dough to be a bit heavier. All in all still good.
Amy says
Been making these for years and love them…
If I want to refrigerate them overnight (after being shaped and cut) how long should I let them sit at room temperature before baking?
Alyssa Dragon says
These are by far my favorite sourdough recipe! I don’t too much care for cinnamon rolls because they always seems tough and dry, but these?!?! Devine!
Question, am I able to make this with a sweet stiff starter and would I use the same amount (in grams) as bubbly starter?
Barb Hall says
This is SO GOOD. I have made this recipe numerous numerous times. So good. I secretly add orange zest to the dough, and orange juice to the icing for a riff on the recipe. This recipe is good for like every occasion. Saturday mornings, rainy days, bad break-up with boyfriend, celebrate a promotion, holiday mornings.. everything.
Ashley Tristao says
I made my dough this morning and it seems kind of dry stiffer is this normal or should it be a wet consistency? If so how do I fix this?
Katie Candelaria says
I’m having that issue too. How did yours turn out?
Samantha Hill says
I am having the same issue! I tried twice and I keep getting a dryer dough, not sure what I’m doing wrong!!
Kim says
Can I use any unbleached all purpose flour or does it have to be king aurthor?
Anna mcgarvey says
Wow! I have never had such fluffy cinnamon rolls, they are everything you would want in a cinnamon roll, I skipped the stretch and folds otherwise I followed thr recipe to a T and put in fridge over night and my house is warm and bf only took 5 hours total, dough temp was 76 f
(I did add the extra butterand flour)
Thanks for a great recipe!
Lorri Mayes says
This was the first time I have ever made cinnamon rolls. They were so delicious. I keep thinking about how good they are. The dough was so easy to work with, using softened butter, for the filling was perfect with no leakage. The dough rolled up tight on its own. And the frosting was out of this world. the only thing I will do different next time is possibly thin the frosting a little bit more and put it on a little sooner out of the oven. Thank you so much.
Amy says
I tried this recipe a couple weeks ago and have made them several times now. In the 4 years I’ve been playing with sourdough this is one of the best recipes I’ve tried.
I did do things a little different. I like to make my dough mid morning, early afternoon and leave it to rise until the evening. In the evening I then make my rolls, put them into a greased pan, cover them and then place the pan in the fridge overnight for a cold proof. In the morning I pull my pan out of the fridge, pour milk or heavy cream all over my rolls and place them in the oven while my oven is preheating. I then let them bake for the time it takes to preheat the oven plus the 30-40 min at baking temperature.
I also doubled the recipe each time I made them and they came out great.
Jessica says
So I followed the instructions and decided to put the extra butter (8tbsp) and flour (3cups) in the dough. I mixed it to a good consistency and put it in a bowl and wrapped with plastic wrap and placed in fridge. Upon finding it this morning it hasn’t risen much at all and is HARD lol (my guess is from all that yummy butter). Can I still continue like normal? Any guesses on what I did wrong?
Thanks for an awesome recipe,
Jess
Chavalah says
I’m thinking the bulk rise was meant to be on the counter and not the fridge?
Kat says
You dont have to proof in the fridge! with enriched dough it can be harder to proof in the fridge, because the butter does weigh down the dough. I leave it on the counter overnight :)
Hannah says
Am I able to let the dough bulk rise 10-12 hrs during the day and then cut/shape in the evening and let sit in the refrigerator overnight? I saw the freeze option… but wanted to make sure they could stay in the fridge obvernight right after shaping
Emilie Raffa says
Yes! You can do this :)
Terry says
I’m trying to make cinnamon rolls glaze directions say: If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
There is no flour in ingredients. Please advise
Maya says
I’ve made these using 10g less of milk and they somehow still ended very wet. I used a strong flour and my started isn’t the sweetest either. Could it be because I live in a cold/humid place ? (UK)
I find myself always having to reduce the hydration quite a lot when making sourdoughs. Not sure what’s happening.
Still I’m sure they’ll taste great !
Clint Lovell says
Evidently, this is a very forgiving recipe. I had a major grandson distraction while trying to put these cinnamon rolls together, yet the end result was still excellent. I believe that if I can do it the right way next time these will be epic…
Laura says
Years ago, my cousin taught me to cut the cinnamon roll log with dental floss. Slide it underneath and pull the ends across like tightening shoe laces and it creates a clean cut without flattening the dough.
Brilliant recipe!
Clint Lovell says
Thanks for the tip…
Sophie Metlewsky says
I love the dental floss technique to cut the cinnamon buns. I came across that tip some 40 years ago. GREAT tip… no squashing the buns!