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 gooey swirls of warm cinnamon-sugar. Can you think of anything more cozy for breakfast besides a slice of toasted sourdough bread?!
I must confess however, I wasn’t always a fan. Traditional cinnamon rolls were too sweet for my taste and the heavy, sugary glaze was a bit much. And with all the recipes out there (and there are tons) I wondered: does the world really need another cinnamon roll recipe? Yes! It does, especially when it solves the problems most cinnamon rolls have.
Why My Recipe Works
- Softer, taller rolls. Baking in a 9-inch springform pan is my secret. The higher sides traps in more moisture, making the rolls light and luxurious, with a squishy high rise.
- Subtle tangy flavor. Bubbly, active sourdough starter naturally leavens the dough and lends a lovely taste 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 {Step-By-Step Recipe}
Before your 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
To Start: Make the dough in the evening. I suggest using a stand mixer (the dough is sticky). If you don’t have one, mixing and kneading can be done by hand. The goal is a soft, supply, buttery dough.
Bulk Rise
Cover the bowl with lightly oiled plastic wrap. Let the dough rise overnight at a cool room temperature (68 F) until double in size.
How long will it take to rise? Temperature controls time. For example, my dough took ~12 hrs. @ 67 F. Your room temperature may differ from mine which will effect the rise time. This is normal. Watch the dough and not the clock!
Roll the Dough
- The following morning, lightly oil and flour your countertop. This is THE BEST tip by the way. the dough won’t stick! I use an all natural olive oil spray from Trader Joe’s. Works like a charm.
- Ok, so now: 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 in a 16 x 12-ish rectangle. When first testing recipes, I never thought the above dimensions were that important. But it’s actually crucial: you’ll get ~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 to the swirls stay in tact when baked. Once you get to the end, face the dough seam side down.
- Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. I’ve found that gently “marking” the dough first ensures each piece is roughly the same size before cutting. I’m the worst at eyeballing this stuff.
Tip: If at any point the dough sticks (it tends to get warm from the heat of your hands), lightly oil or flour your finger tips and try working with it again.
Second Rise
Place the rolls into a parchment-lined springform pan and let rest for about 1-2 hours, or until the dough puffs us.
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. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and freeze (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Bake The Cinnamon Rolls
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. The warm cinnamon will smell incredible!
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. You could also 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! And if you like this recipe, be sure to try my other homemade breakfast favorites: sourdough pancakes, waffles, crêpes and scones!
Sample 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.
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Soft & Gooey Sourdough Cinnamon Rolls
- Prep Time: 15 hours
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 rolls 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft, overnight sourdough cinnamon rolls are perfect for breakfast, brunch, 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
Aliyah Thao says
Can this dough be made the day of and use the day of instead of overnight ?
Genesis Garcia says
After shaping the rolls, how long can they stay in the fridge before baking?
Thanks!
C says
Just have to share that I have been making these for a while now and my whole family is obsessed. I get so many requests to make these and bring them to brunches. I’ve even made them a few times in a muffin pan and frozen the baked rolls so my kids can take them out and have some whenever they want. I quickly found out that means they eat them nonstop so I had to stop that 😄 There has even been a time or two when my starter was acting funny and the dough didn’t quite rise like it should, but I trusted the process and baked them up and they turn out amazing 100% at the time!
Joanna says
Can you swap out the refined sugar for coconut sugar or maple syrup?
Weronika says
Omg, I made them yesterday. My first sourdough cinnamon rolls and they are much better than the ones made with yeast, which I thought were unbeatable. They are incredible! Thank you for this recipe. I increased butter and flour and used soft butter in filling as mentioned in tips & notes and I added a bit of walnuts. Thank you, thank you, thank you!
Kathleen says
Oh my gosh!☺️🥰😍😘. Thank you for this detailed, perfect recipe!!! They are the most loved cinnamon rolls. I will never use another recipe for my cinnamon rolls again. Wow!!!! A 20 out of 10!!!😋😍. I did quadruple the recipe so I could share with loved ones!!! 😋
Denise says
Hi Emilie, Can I leave out the egg? Or is there another option sub? Would flax or aquafaba work maybe?
Anna says
Outside crunchy, inside soft. 😋 Next time trying to make extra gooey no crunchy outside.
Meredith says
I’m so excited to bake these tomorrow. I am wondering if you have ever tried baking them in a cast iron skillet? I’m wondering if the bake time/temp would be different.
The best cinnamon rolls I ever had were done that way and unfortunately the restaurant closed!
Carrie says
Hi! I’ve made these several times and are so yummy each time. I’m planning on baking for my sons school but there’s an egg allergy. Will it be ok if I omit the egg???
Rosemary says
Absolute perfection! I’ve been making sourdough bread for 10+ years and this was my first go at cinnamon rolls. I’ve made cinnamon rolls with regular yeast before and really did not enjoy working withthe dough. This show on the other hand could not have been easier even after the 12 hour rise. I hardly had to flour my pastry cloth or rolling pin. Thank you so much for this beautiful recipe. I shall be making it over and over again.
Suzy says
Thank you so much for this fabulous recipe! I’m relatively new to sourdough and my first attempt at these (by hand) was patisserie standard (if you imagined they looked like your photo though!) I’ve just done them again with the mixer AND the glaze and oh my word! Sublime! They’re going to be our first choice when I make sourdough anything now! I feel like a proper baker (and I steer clear of baking usually, being a creative and self-made dishes!) If anyone is tempted to try these, DO IT! You won’t be disappointed!
Emma says
After shaping the rolls, how long can they stay in the fridge before baking?
Thanks!
Abbey says
My partner and I love this recipe! They bake up so soft and fluffy, I use a thermometer to make sure they reach at least 190F. I did have a question though, every time I bake them they never have a golden brown top. They stay pale despite the inside being fully cooked. It doesn’t affect taste as they’re still somewhat crisp on top but for aesthetics I wish they’d brown a little bit. Do you have any tips to make that happen? I bake them in a 9×9 nonstick metal pan.
Ang says
Put egg wash on top before you bake it. 1 egg and 1 Tbsp of water. Mix together and brush it on top of the cinnamon roll
Shay says
These were delicious! They came out perfect and very easy to make. I kept mine in the fridge over night, and baked in the morning. Will definitely make again.
Sharon says
Do you let them come to room temp before baking
Michelle says
These are so delicious! I used super bubbly starter and it worked beautifully. I left them to bulk ferment on the bench overnight, and was worried the dough was over fermented, but it was perfect, so easy to use. I’ll be making them on high rotation.
Emilie Raffa says
Beautiful! Thanks for sharing your feedback Michelle! 🥰
Tara Taylor says
Thank you for putting the ingredients in cups, not just grams!
Kathryn says
Hi, could I use a Rye Sourdough starter?
Zoe Marin says
These have quickly turned into a family favorite! A great recipe for those just getting into baking with sour dough starter (like me). Thank you!
Ella says
Hi! After thawing the frozen rolls about a quarter of a cup of liquid has acquired in the bottom of the tin i froze them in. It looks and smells similar to the liquid the forms on the starter when it’s in the fridge (hootch). Should i dump it out? Will this affect the outcome of the baked product? Thanks!
Johanna Walker says
Hey! These are a weekly Saturday morning staple in my house! Always go for extra butter!
I have an odd questions, do you think if I leave out the sugar I could then turn these into a sort of savory roll and add a cheese/ garlic mix. I can’t seem to find any recipes but feel like that could work?
Emilie Raffa says
Hi there! Absolutely. You can 100% use this dough without the sugar for savory rolls. Let me know how it turns out— your cheese/garlic combo sounds delicious 🥰
Natalie says
These are the best I have made. I had a go to (non-sourdough) but it has now been replaced! Thank you so much for the great recipe.
Deb says
These are a favorite in my house. Tip: add a 1/4-1/2 top of cardamom in the filling. It elevates the flavor a touch. I also use a tap of vanilla paste in thr glaze. Again, slight adjustment that elevates the elegance of a seemingly simple dish. I use the extra butter/extra flour suggestion as well
Teresa says
This is a perfect sourdough cinnamon roll recipe. I use 8 tbsp of Kerry gold butter for the richer dough (say yes to more butter!)I make them Saturday morning, rise all day, and make the rolls at night. Stick it in the fridge overnight then in the morning leave out for an hour. And bake! Just the right amount of sourness to go along with the sweetness of the cinnamon roll. I’ve made this 3 times so far and each time it’s perfect.
Jaclyn says
These are my go-to cinnamon rolls. They are wonderful. I like to make the filling as a loose paste (very soft melty butter) to make it easier to spread. Works like a charm.
Stephanie Alvarado says
I followed the recipe exactly. These turned out sooo delish! The frosting is sooo delectable.
I will say, I had to add moisture to the initial dough because my mixer couldn’t handle it. I also had to use the dough hook instead of the paddle attachment.
Megan says
Is it possible to double this recipe and they still turn out just as good?
Vanda H says
I just made these and had one warm out of the oven. It was my first time making cinnamon rolls. I used King Arthur flour, Kerrygold butter, Saigon cinnamon, and Philadelphia cream cheese. These are so delicious and tender! I’m still licking frosting off my fingers. I like a strong starter and use mostly rye flour. I can definitely taste the tang against the sweet. So much better than Cinabun or other sweet rolls. Nicely balanced with complex flavors. I’m keeping this recipe.
CharlesB says
I love making these. I do it every time I get my starter going for bread because I have extra starter and this is a perfect use of that. I always do the full stick of butter with the extra flour. I also do the one stretch and fold in the middle of the one-hour stand before going in the fridge overnight. For the filling, I use brown sugar not white. I also don’t measure it or the cinnamon. I use enough brown sugar to fully cover the surface of the rolled out rectangle and then sprinkle cinnamon heavily over that whole area as well (3 teaspoons is such a tiny amount). I also chop pecans and include that across the surface before rolling it all up.
Sharon Wagiella says
The best cinnamon rolls EVER! My friends tell me it’s the best roll they’ve ever had!
Sue says
Such a great recipe! I was suffering from sourdough loaf fail fatigue and needed to make something that I knew was a winner. I tried this, and the dough was so soft and silky and easy to work with. The second time I made it I put it in jumbo muffin tins instead of the springform pan. The bottoms formed a kind of caramel from the butter and cinnamon sugar. Oh my gosh to die for!
Jami says
Delicious recipe! If I want these early the next morning, I start them around 10 am, let them bulk rise all day, roll them out and allow to puff up before placing in the fridge overnight. In the morning, I set them out for an hour, preheating the oven, and bake them. This works if you want to eat them earlier in the morning and don’t want to get up at the crack of dawn!
Holly says
Yes I opted in to ALL the extra butter! The whole family loved these! I used another frosting recipe that another person posted in the comments!
August says
Was looking for a recipe to use sourdough starter and am so glad I found this. Of course I did the extra butter. I carefully had to add a bit more flour and it was needed. The dough is fabulous – soft, chewy. Yum. I modified the filling, baking, and icing just because I loved that part from an old favorite and wasn’t ready to try something new. The dough is a keeper. Thank you.
Sharon Wagiella says
My friends said that this was the tastiest thing they had ever eaten! Beautifully moist and delicate with the sourdough giving a hint of acidity that complements the sugary cinnamon filling.
Ellen says
Soooo good!! A labor of love but worth it!
EN says
My first attempt at making these and they did not disappoint. Scrumptiously delicious 😋 Easy to follow instructions and I will be making many more of these. Thank you!
Bea says
Help! I made this recipe but my rolls didn’t rise during bulk fermentation and during the second rise. What did I do wrong?!
Jasmine Price-Allen says
Your sourdough starter may not have been ready yet
Melania Barlow says
I love all your recipes. I recently found out that I am allergic to the protein of the milk so I can’t use animal milk and butter. How can I substitute the butter? Lard? Or coconut butter
Alysha says
You can use a non dairy milk and coconut oil! Coconut oil mimics butter nicely in baked products.
Juli G. says
Oh My Goodness. So delicious, I just made these for Father’s Day. Unfortunately, I did not know that I was out of Cinnamon, but I ended up using Trader Joe’s Bourbon Vanilla Bean Paste, and a few drops of Cardamom Flavoring, and they out of this world. I also put a bit of the paste in the icing as well.
Linda says
Great recipe!
Crystal says
I’ve made this recipe a couple of times and it is sooo good! I am going to make some for company and will be making it ahead. Have you ever made the glaze ahead of time too? If so, do you have any tips about that or simply store in the refrigerator and set out to soften a few hours ahead of time?
Rowan says
Absolutely incredible taste. I’ve never commented on a recipe before but this one is worth singing about.
Kasi says
Definitely keeping this recipe and have already shared it with family! I just made these and they are A-MAZ-ING. I did the overnight method and woke up this morning to finish them up so my family had a nice Sunday treat for breakfast. For the second rise, I put them in the oven with the oven light on (but the oven OFF) and they took about an hour before they were ready. I love that you gave options and updates on the recipe. I did the extra butter and flour in the dough and the softened butter for the filling instead of melted. Turned out beautifully!
I did use my own frosting recipe but that’s only because it’s tried and true and we love it. 4oz cream cheese, 1/4 cup butter, 1/2 TBSP ground cinnamon, and 2 cups powdered sugar. (Add a tiny splash of milk to thin if needed).
Thanks so much for sharing these fantastic recipes! ❤️
Holly says
Thank you for posting your frosting recipe! I added a tablespoon of vanilla extract to it and it was AMAZING
Kasi says
You’re very welcome. Sometimes I will add 1/2 tsp vanilla too! It’s soo good both ways. But it’s definitely my favorite frosting on really anything! I’m glad you liked it ☺️
Kari says
These cinnamon rolls were so good and easy to make! Great recipe and instructions
Mary says
How can I make this without egg? Daughter has an allergy
Nettie says
I’ve replaced with the bobs red mill egg replacer and they turned out great!
Doreen says
I am vegan so I would substitute with unflavored oat milk (I prefer this over almond, soy, cashew, etc) then use the vegan unsalted Becel butter. Violife also makes a great vegan cream cheese but there are lots of different ones on the market.
DYama says
These were the best cinnamon rolls I’ve ever made. I opted for the more butter in the dough version, and boy, it was delicious!
Will definitely be making them again. Thanks for the recipe!
Maria says
The taste of these is incredible, but my dough never rose fully. I let it bulk rise for 9 hours and then shaped them and let them sit in the fridge overnight. I took them out and let them rise for another 12 hours because they never got big and puffy. When I baked them, they were bigger… but I could tell they weren’t fully proofed. Any recommendations?
Judy says
Hello, needing some assistance. I make these rolls on a regular basis, baking them right away. They always turn out beautifully. My family and friends love them. I decided to try the make ahead and freeze method. This did not go well for me. The rolls did not rise, they were flat and the filling bubbled out of the middle. I know all was good with the starter as I made two batches of the buns. One I baked immediately, the other I froze. Can you provide me with any insight as to what I did wrong? I did let them thaw overnight.
michelle wille says
These are amazing! I just did a stretch and fold with no mixer and they are perfect!