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.
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.
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!
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
- Sourdough Bread: a Beginner’s Guide
- Best Sourdough Pizza Crust (No steel or stone!)
- How to Stretch and Fold Sourdough {Video}
- Ultimate Sourdough Banana Bread
- Best Sourdough Pancakes
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.
Keywords: sourdough, sourdough recipes, sourdough cinnamon rolls, cinnamon rolls, best sourdough cinnamon rolls, sourdough bread, sourdough starter
Comments
Joanna Gonzalez says
These were the best sourdough cinnamon rolls I have ever made. SO SOFT. I used coconut sugar in the filing and maple in the icing just to avoid the processed sugars and they were great!
★★★★★
Bernice says
I think I did something terribly wrong.
I opted to use the 8 Tbs. of butter and now I can’t get it to pull away from the sides of my mixing bowl.
I keep adding more and more flour, but it’s still bery sticky.
Help please?
Mathew says
You weren’t supposed to add the 8 grams of butter to the dough that was for the cinnamon strudel mixture
Vickie says
Made these today. They were excellent!! I’ve made sourdough cinnamon rolls for years, but these are probably the best. However, I didn’t do the recommended glaze. My family insists on a brown sugar, butter and chopped pecans topping for cinnamon rolls. Will definitely make these in the future.
★★★★★
Stacy says
Can you 1/2 the recipe for this? Does it come out the same? Has any readers done this?
Carol Gindt says
I am not a baker…let me re-phrase that – after making this recipe (and others from Clever Carrot), I AM a baker! It was shear success! I read every comment posted before I attempt a recipe. I followed another person’s comment about pouring 1/2 cup of heavy cream on the rolls before baking (as she said her grandmother always did that). I will continue to this, as the rolls were so moist and flavorful (and grandmothers have years of tried and true recipes, right? :)
I was gifted sourdough starter from a friend (that had been in his family for many years). I was worried I would destroy this gift, as I live north of the Arctic Circle, and ingredients in our village are hard to come by. My best discovery has been your recipes! Everything I have made (sourdough sandwich bread, pancakes, bagels, sourdough onion rings, and discard crackers) turned out perfectly. Thank-you for filling my newly retired days with a new hobby, and a happy full husband!
★★★★★
Tamara says
This was great! Yummy and fluffy. Thanks so much for sharing.
Rebecca says
These cinnamon rolls are off the hook! My children and husband gobbled them up in 5 minutes flat. We opted for the richer dough and added more lard (we are dairy free) and the extra 1/2 cup of four. Truly delicious. Thank you
★★★★★
Erika says
This is my go-to recipe for sourdough cinnamon rolls! Straight forward instructions and delicious rolls devoured instanly!!
★★★★★
Dave Walker says
I’ve used other recipes for Cin’n rolls with varied results. I used yours and honestly could not have been more satisfied. The overnight bulk rise is brilliant for time managing and the technique for applying the filling to a fragile dough without the stress of risking damaging it is such a fantastic tip.
I am now asked to provide them for family gatherings, what greater endorsement could there be for these delicious little rolls. Thanks Emilie.
★★★★★
Alli says
I made these and they are to die for!!! Thank you!
One question, what would you say is the best way to store and reheat them for a few days?
-Alli
★★★★★
Rosey says
I made these vegan and they were absolutely amazing! If anyone is curious about making them plant based… Modifications were unsweetened soy instead of milk, a flax egg (1 tbsp ground flax + 3 tbsp water) and vegan butter. I made a simple glaze with powder sugar and non dairy milk. 10/10 recommend and looking forward to the next special occasion (or random Sunday) to make these!!
★★★★★
Nancy F. says
I am excited to make this recipe for the first time! I noticed you said to mix melted butter with milk, but didn’t specify if I should warm up the milk too. I didn’t think about that when I mixed both together and the butter clumped up due to the cold milk. I hope I didn’t mess up my dough 😬😳
Kelsie says
I love this recipe! Simply the best cinnamon rolls you can have. Has anyone had success with rolling and filling them, then leaving them overnight in the fridge and backing the next day?
★★★★★
Katarina says
I did! The overnight adjustment works just fine. The dough turns slightly sour of course, as expected, but it pairs well with the sweet filling. So yummy and so convenient having them ready to bake first thing in the morning!
★★★★★
Bridget says
Fantastic! Best cinnamon rolls I’ve ever made. I went with the advice and used a stick of unsalted butter with 360g bread flour. I spaced out and forgot to use all purpose because I fed my starter too. Did not disappoint. Moisture, texture, crumb was on point! I only used 1/4 c powder sugar. Husband thought it could of been sweeter. But to me.. they are perfect!! They def boosted my confidence to continue making enriched dough.
★★★★★
Katherine Short says
OMG! I made the 8T. Butter with 3 cups of flour. In refrigerator over night and didn’t raise one enth. Good start too that make fabulous bread. So what happened?!
★★★
Emilie Raffa says
Hi Katherine! This recipe doesn’t call for an overnight rise in the fridge. That’s why it didn’t rise! The temperature is too cold. In my experience, only cinnamon rills made with instant yeast (not sourdough) can power through an overnight rise in the fridge. Next time, allow the dough to rise at a cool room temperature first, and then after a few hours, transfer to the fridge if you want. When ready to continue, remove the dough from the fridge and let it double in size.
Katherine Timmes says
Wow did I misread that! I warmed up dough and made it work. I must reread. Thanks.
★★★★
Emilie Raffa says
No worries at all! It’s actually good to know for any future baking. Glad it worked out :)
Wendy Juhl says
Oh no! I also read the instructions as letting sit for an hour, then into fridge. Followed by taking out in the morning and letting the dough come to room temp before assembling and baking. Wrong? I’m almost done with that hour rise…
Thanks.
Elizabeth says
Many people who have to eat gluten free can tolerate sour dough bread due to the fermentation process. Since this recipe uses sour dough starter, can gluten free people tolerate this recipe as well or would it need to go through more fermentation? (I use regular bread flour to make sour dough bread and I used it in this recipe as well).
Aimee C says
I made these and they were absolutely amazing! I had people ask if they could pay me to make them! If I want to make these gluten free, what would I need to change besides gluten free all purpose flour?
★★★★★
Elizabeth says
I didn’t realize it said to rest overnight basically on the counter so I put it in the fridge overnight. 🫠 is there anything to save this or start over?
Bridget says
I would think you could let it come to room temp and rise a bit more at room temp, then continue on. The bulk rise in the fridge would just have been slower than a bulk rise on the counter, right?
Noura says
This recipe was easy to work with and didnt take a lot of time like typical recipes requiring a sourdough starter. I am normally a terrible baker but this time the cinnamon rolls were a hit! Thank you!
★★★★★
Amanda says
Help! Making these in advance for Sunday morning (today is Thursday). I plan to prep the dough tonight & let it bulk rise overnight, and roll the dough Friday. Should I put them in the fridge until Sunday morning or freezer??
Justina says
Can I cut and place in fridge before last rise over night then pull out and let let last rise in morning?
Carrie says
Did this work for you? Did you let them come back to room temp in the morning before baking?
Justina says
This did work for me. The last rise was a tad noticeably less plump than normal but it did end up working well! I love this recipe, it’s so easy. I like to put dulce de leche on top instead of cream cheese.
★★★★★
CJ says
This is the timeline I use for an earlier morning bake: I make my leaven in the morning so it is ready to go by late morning. I then make my dough and let it sit at room temp for the majority of the day. I then roll out and cut, place into pan and cover for cold proofing (fridge) overnight. The next morning I pull them out of the fridge, let them sit for about two hours and then I bake. Just prior to putting into the oven I do pour about a 1/2 cup heavy whipping cream over – my late grams’ trick for the perfect cinnamon rolls. They turn out perfectly every time!
Priscilla Grochowski says
Help I am in the midst of making your wonderful sourdough cinnamon rolls, which I have made many times, only to discover I am out of powdered sugar! What would be a good idea for a topping for these delicious rolls? Thanks!💜
★★★★★
Nate says
Put white sugar in a vitamix blender or food processor in high and make powdered sugar! Works great!
Priscilla Grochowski says
Wow, Nate! That’s a great idea! I ended up walking to the neighborhood market and got some, but I will keep this in mind for the future!💜
★★★★★
Rachel says
So delicious. I made these for Sunday morning, thinking we could eat them throughout the week. It’s Monday and they’re gone. There’s only two of us in my household. Didn’t have any cream cheese so just skipped the glaze, didn’t even miss it. Thank you!
★★★★★
Connie says
I am not a baker! But with the step by step instructions of these recipes, my first loaf of sourdough bread was perfect! No joking 🙃 Now I am making the cinnamon rolls, will be ready for the oven in the morning! Can’t wait to try!
Thanks for the encouragement along the way and reminders to be patient!
★★★★★
e.m. says
Can I make this recipe egg free?
Rose says
The second time was definitely better. I let the dough rise longer. Recipe was easy to follow,but read it completely before starting. I couldn’t roll as tightly as needed. I also added raisins to the cinnamon mix.
★★★★
Marilynn says
Is there any reason I can’t substitute almond milk for cow’s milk in the dough?
Carrie says
I only had heavy whipping cream and plain unsweetened almond milk in the house. I used 2 TBSP hwc, and then filled the rest with almond milk. Came out fine. However, I haven’t made it following the recipe so I don’t have anything to compare to.
Denise J Ragozzino says
This is my favorite sourdough cinnamon roll recipe! However, I have been doing it wrong. I make the dough, roll the rolls and then refrigerate in wax paper overnight. Should this work? They are not as puffy as I would like.
★★★★★
Alice Malia says
I’ve made these once and they were DIVINE. I’m making a second time and just competed the first dough phase but help it tastes soooo salty!? I added 5g of salt as per the recipe. Unfortunately I don’t think i actually tasted the Dough last time so I don’t have anything to compare it to. Help what should I do?! Will it get less salty when it rests and rises?? Or can I do anything to make it less salty? I really don’t want to start again!