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
Donna Coats says
Have you tried this recipe with 50% whole wheat flour? I saw one commenter used 25% and apparently it was ok. I’d like to do 50% but I’m afraid it could be too dense.
Emilie says
Hi Donna,
Great question. Unfortunately, I haven’t tried it with 50% ww flour. My initial thoughts is that it would be too dense following the recipe as is, without making additional adjustments (i.e. more butter, liquid, etc). Hope this helps!
Kelly says
These are amazing!! My mom gave all the siblings and grandkids a starter from my Gramdmother’s kitchen after she passed. I used it in these cinnamon rolls and they are the best. I am so thankful I found this recipe. So good to mix it up a bit from just bread loafs and rolls.
Freda says
Amazing, just simply amazing.! I made my first Starter about a month ago and was getting bored with making just sourdough bread when I ran across your cinnamon roll recipe. As far as I’m concerned, cinnamon rolls should only be made with a sourdough starter from here on out! The first batch had kinda of dry texture, but were delicious non the less. My second batch this week, I accidentally used all 4 Tbl spoons of the butter in my dough, intentionally used bread flour instead of All Purpose flour, and used my Food Processor insted of beating and kneading the dough by hand since I do not have a Stand Mixer. What a glorious, wonderful difference that made. Oh my, my, my. They are moist, rich, and so delectable. I could eat the whole pan, and hate that I promise to share 6 of the 12, with my son and his family. LOL. I always add a little extra starter and flour to get at least 12 per batc, to make it worthwhile for the time it takes. These are the best cinnamon rolls I have made, and eaten in my life and I thank you sooo much for sharing your awesome recipe. :)
Tiffany says
This recipe was so much fun! I fed my starter Friday night; made the dough Saturday night; rolled the dough with cinnamon-sugar and butter early Sunday morning; then baked half of the rolls (4) on parchment paper snuggly in my cast iron skillet. They puffed up so great! BUT the final texture seemed a little dry and bready. I wasn’t as happy as I had hoped. SECOND time around, the following weekend, I thawed out 2 frozen rolls inside of my oven overnight. They never puffed up, even while trying to warm them more the next morning. I didn’t want to waste them, so I baked them anyways (but for a shorter time than the original bake time). I was scared they would be dense and “incomplete” but I actually enjoyed them better than the first batch. They reminded me of cookie dough! So delicious. The next time I make these, I might use a whole lot more butter while incorporating a little bit of oil during the baking stage. Anyways, thank you! Looking forward to reading more recipes of yours.
Juliana says
I tried making these with the second timeline for putting them in the freezer. They turned out so sour they were almost inedible, and we are very accustomed to eating sourdough baked goods. My guess is my sourdough is too active to need such long rising times, but as I did the overnight rises I wasn’t able to go to the next step when they were doubled in size. In both steps the dough was visibly over proofed. Also, my kitchen was quite chilly as in 62-65 degrees, so it wasn’t that it was too warm. My suggestion is if you know that you have a very active sourdough, it certainly won’t take the 8-12 hours that the recipe recommends.
Jenny says
These are so good. In case anyone is curious, I made these vegan by subbing vanilla oat milk for the milk, vegan butter for regular, and left out the egg. They were delicious! I think the batch I made with an egg were slightly better, but if you’re baking for a crowd with dietary restrictions, they’ll never know. Thanks for the recipe and I love you book! I’m trying to make every recipe. I think I’ve done about half, and they have all turned out perfect.
Morgan says
I made these two days ago. They were my first attempt at something “sourdough” except for bread. They were AMAZING. Delectable. They turned out perfect and were fun to make! Thank you for this recipe. My three-year-old daughter and I finished off the last roll this morning….guess I need to make another batch :)
Catherine says
Hi there! I loved this recipe so much the first time that I whipped up some more last week. I made two batches and baked one (it was perfect), then froze the other according to your suggestion. I just baked up the frozen rolls and was really disappointed- they didn’t rise well (I left them for over 12 hours), and while thawing they ended up sitting in a puddle of sugary syrup. Any thoughts? x
Stephanie says
These are phenomenal! Just the perfect amount of sweetness for our family with a terrific punch of cinnamon flavor. Texture was perfect. I had a lot of discard starter that needed using so I went the commercial yeast route and adjusted my timeline accordingly. Added 1 1/2 teaspoons of instant yeast and recipe went without a hitch. I had never baked my cinnamon rolls in a springform pan with parchment. Genius! Easy to get them out of the pan and made for the easiest clean up. Big, beautiful, photo worthy cinnamon rolls! Another batch is in the freezer ready to go for a feature treat. I look forward to making them with a fully fed active starter in the future. Thank you!
Michelle Coburn says
I’ve tried other starter recipes and methods, but a friend gave me yours to try and it’s yielded the best sourdough yet! I just bought your book and am making your cinnamon roll recipe today. I had to make it like my Nana did, and add chopped nuts, a little brown sugar on the bottom and a few raisins in her honor! It’s rising now, and can’t wait to taste. The bread is amazing!! Do you have any recommendations on how to get the tangier sourdough flavor? Otherwise, it’s fabulous, thanks for your posts and advice!
Irene says
Do you think they will be ok frozen for a month? We will have family in town but i don’t always have time to bake, so thinking of doing it in advance! Thank you for this recipe, they are delicious!
Emilie says
Hi Irene,
Yes- as long as they’re wrapped properly, one month is fine. The goal is to avoid freezer burn, so even longer than 1 month is fine as long as they look ok! Glad you like the recipe, thanks!
Madi Hewitt says
Hey there
I’m so excited to try out this recipe!! Only question is, the part where you rest for 30 minutes and then fold. Do you repeat this four times including letting it rest for 30 minutes between each fold or do you just fold each side?
Sarah says
Made these yesterday and they were prefect. Thank you! Sourdough cinnamon rolls has been on my “baking bucket list” for some time.
Melissa says
These look great! I’ve been searching for something new besides the standard loaf to try, and I think these will be next!
Question on timing- could I make the dough in the morning, let rise all day, then shape in evening, put in the fridge, pull out to come to room temp, then bake (on day 2)? I’m pretty confident working with my starter, but I’m still working out my timing. Thank you!
kristin says
This is my same question!
Helen says
Can you make these rolls with an egg? The rolls look really
good. We follow a vegan diet and don’t use eggs.
Helen says
The above post is to say without an egg.
Emilie says
Hi Helen, to be honest I wouldn’t make this recipe without the egg. If you cannot have egg, feel free to play around with an egg substitute, although I’m not sure how it will turn out. I would definitely experiment to see what comes up!
Sarah says
These are simply decadent! I do not have a mixer, so I hand kneaded them. I used my truty, thick rubber spatula when it called for a paddle attachment and my hands when it called for a dough hook. The dough was perfect! It was beautiful, easy to handle, and easy to roll out. The first time I made them, I swapped the cinnamon filling for 4 oz cream cheese and a few tablespoons of raspberry preserves. Incredible! The second time I made this cinnamon filling, and they were equally delicious. This is my go-to sweet roll recipe now!
Emily says
mmmmmm….do you think this can be done no-knead? no kitchen-aid but we do love our no-knead bread…
Linda says
Okay, the spraying the surface with oil then flour is GENIUS!
It made rolling up the cinnamon buns so easy. I’m really enjoying your website since I am new to sourdough (and maybe obsessed with it!)
The cinnamon buns are proofing right now and will soon be in the oven… and I can hardly wait! Thanks for the awesome recipe.
Adri says
As far as I am concerned, Cinnamon Rolls are one of the five basic food groups. Just ask my husband.
This is an absolutely superb post. Your step by step lesson is clear and addresses every eventuality, and your photographs are divine.
May I add that I am loving your book, Artisan Sourdough Made Simple. Congratulations to you on a job very well done, amica.
Sarah says
THESE ARE AMAZING! I bought your book a couple of months ago and it is my most used SD resource. This was my first time trying the sweet dough, and it’s to die for. I am a trained pastry chef and make cinnamon rolls all the time. My husband said these are the BEST he’s ever had! The best I’ve ever made, and the best he’s ever had, period! Thank you!
Rachel Alice says
I’ve made these time and time again. Last time I added blitzed walnuts in with the cinnamon sugar mixture- so good! I love your sourdough book too :) Thank you!
Julia Anné Franko says
I loved this recipe! I made my rolls a little bit smaller and thinner (the yield was 12) and and I was short on time, I skipped the little steps, like letting the dough rest for 15, 30 minutes.
Thank you, thank you, thank you, for sharing!
Julia
Sarah Lawrence says
Im planning on serving these tomorrow morning for a fun brunch with friends. I try to stay away from dairy so do you think I could use almond milk instead?
Also, I was going to go ahead and make the dough now, let it rise for about 10 hours and then assemble everything. Do you think I could just put them in the fridge until tomorrow morning and then bake them in the morning? I just dont want to put them in the freezer tonight and then them be too hard to bake in the morning! Any advice would be so appreciated!
Thanks so much!
Warmly,
Sarah Lawrence
Emilie says
Hi there! I’ve never made these rolls with almond milk, but I don’t see it being a problem :)
And yes- you can refrigerate the assembled rolls, covered in lightly oiled plastic wrap. But, in the morning, make sure to give the dough enough time to puff up before baking.Dense dough = dense bread. Does that make sense? Sometimes, I’ll put the rolls in my oven (off) with the light turned on for 30 minutes or so. The warmth helps to speed things up.
Hope this helps!
Eileen says
Thank you for the very thorough and detailed recipe! I’m pretty sensitive to sugar, so I cut the filling sugar in half and then when I was putting it in, I probably only used half of that. For the record, my husband and daughter liked them that way, but I thought I went a bit too far. Also subbed in about 25% whole wheat flour. I’m new to sourdough and appreciate this contribution to my education. This recipe is bulletproof.
Cath says
Oh My YUM! We have just eaten these fresh out of the oven! Absolutely declicous. Thank you Emile for another scrumptious recipe xo
Liz says
I saw a link to this recipe yesterday (1/19) and was so enamored of the recipe, I bought your cookbook AND made the dough last night, baked this morning and ooo-la-di-dah … these are wonderful.
The dough is a dream to work with, easy to put together and all went according to your overnight schedule. My starter is active and strong and not sour so worked wonderfully. I measured by weight and did not tweak a thing except to add raisins to half of the rolls.
I very much appreciate the “Baker’s Schedules”! While I can and mostly must figure out for myself the timing, it is certainly handy to have that done for me :) I make a cracker from discard but saw your “puff crackers” and those might happen this weekend also.
Love what I’ve seen in the cookbook so far – I bought the Kindle version. I’ve been working with sourdough a bit over 2 years and no issues so I bought primarily for the recipes and have a number marked to make. Directions are clear and great photos. Oh, your blog photos are gorgeous as well.
Laura | Tutti Dolci says
These rolls are simply dreamy!!
Karen Burns says
Oh, My! This recipe is perfection. I don’t frost mine either and they are absolutely delicious. I have your book and am learning a great deal about sour dough :-) I truly love the fact that these are not overly-sweet. I was sick the entire month of December and missed my baking, so I’m back at it. Thank you for posting this!
Ryan says
Hello! These look absolutely delicious! I really want to try these someday soon, but the only problem is that I don’t have a stand mixer! I know you way that you need to make these using one, but would it be possible to do it by hand? I know it would be a lot harder, but is it possibls!
Thanks!
vera says
Good morning,
Just baked the cinnamon rolls that was frozen for one week, followed your instructions exactly.
They looked perfect when I froze them, defrosted overnight but did not puff up like i hoped for or like your photo.
Baked them for 50 min till lightly brown to 190 degrees
The texture was dense and not light and airy like yours
I would like make them again any suggestions? I made two batches the other batch is still in the freezer.
Thank you for sharing and for your reply. I have your book and eveything I made was FABOLUS
Vera
Emilie says
Hi Vera! Since temperature dictates time, it’s possible that the temperature (where the dough was rising) was just too cold. That’s why in the morning the dough wasn’t puffy. This happens sometimes. For your next batch, I would defrost overnight in a warmer spot if possible, and see if that helps. If you can’t find a warmer spot, try giving the dough more time in the morning before baking. Once the dough puffs up properly, the final texture should be more light and airy. As a rule of thumb, what your dough looks like before it goes into the oven is usually an indicator of what it will look like after it’s baked. If the dough looks dense, the end product might be too! Hope this helps, good luck! x And PS: thank you SO MUCH for supporting the book!
Courtney Webb says
Hi Emilie,
My rolls didn’t puff up after I popped them into the cake pan after rolling and cutting them. My only thought is maybe I rolled the dough too thin..Any thoughts?
I am sure they will still taste delicious – and I am keen to try them again asap!
Thanks so much x
Emilie says
Hi Courtney! How long did you let the dough rise for (after it was cut)? And what temperature is your kitchen (or wherever the dough was rising)? Typically, temperature dictates time, and if they didn’t puff up to your liking, it’s most likely because the weather was too cold. It’s currently 13 F outside here in NY and my kitchen is draaaaaaaafty! My dough is taking forever to rise! I would suggest finding a warmer spot and see if that helps. I don’t believe it’s because the dough was rolled out too thin. Hope this helps! x
Andra says
Tripled the recipe for Christmas morning breakfast… they were absolutely outstanding. I made the dough the night of the 23rd, let rise overnight, rolled out the afternoon of the 24th, let rise for about an hour until puffy, refrigerated until the morning of the 25th, let sit at room temp for an hour, then baked. Amazing!! Thank you SO much!
Andra
Emilie says
Hi Andra! Ooooo, that’s sounds fantastic! Did you triple the recipe as written? Or make three different batches of dough? I’m curious because another reader wanted to know about increasing the quantity, and since I haven’t done so, I suggested making the batches separately (you can never be too sure with baking!). Thanks for sharing your tips with us! x
Andra says
I tripled as written, and used a bench scraper to divide the dough in thirds after the overnight rise. I have a larger capacity stand mixer, and I have been working with sourdough for a few years now, so I felt comfortable tripling as I knew what to watch for in regards to dough readiness. Hope this helps! Thanks again!!
Nicole Bennett says
I used a similar timetable for a doubled recipe! I didn’t want to do 2 separate batches because that would have required too many bowls and switching things in the mixer. ;) They came out delicious! I just tagged you on IG so you can see them if you want.
Here was my schedule (partially dictated by our plans; thankfully it worked out!):
12/30: dough finished at 8:45pm. I let it rise overnight on the counter (prob about 65 degrees) then put in the fridge at 6:30 am.
12/31: rolled the dough out at 1pm, put it in the fridge at 3:30pm.
1/1: removed from fridge at 8am, baked at 9am.
Thank you for the recipe, Emilie! I also just bought your book and can’t wait to try so many recipes (you had me at bagels). I found you via Min Kim and am so glad to follow you now. xo
Gabby says
Thanks for the recipe, definitely a keeper! Made these for christmas breakfast. Overnight fermented in the fridge though since my starter is super active and needed to be slowed down a bit after quickly filling the bowl. These came out great. Not super sweet or gooey. We each ate two easily. Thanks and merry christmas!
Emilie says
Hi Gabby, thank you so much for your feedback! I’ve done an overnight bulk ferment too; it works wonders! It’s especially easy to roll out the cold dough. Glad you enjoyed the recipe :)
Maryam says
I am in the midst of making these amazing wonders. I have made brioche ones that were great but were very heavy so I am looking forward to having these tomorrow!
One question: the remaining 14g of butter is what you use to spread on the rolled out dough, correct? I figured that was where the remainder of the divided butter went but wanted to make sure.
Merry Christmas!!!
Emilie says
Hi Maryam! Yes! You are absolutely correct: the remaining 14 g of butter is to be used on the rolled dough. Thank you so much for catching that! xx
Jaddel says
What remaining 14g? I thought it was 28 for the dough and 28 for the filling
Emilie Raffa says
Hi there! Not sure what you’re referring to… There’s a total of 56 g of butter (28 g for the dough & 28 g for the filling).
Mimi Chau says
hi! This looks so delish! I was wondering how long could I keep the rolls in the freezer after frozen?
Emilie says
Hi there! As long as they’re wrapped and stored properly, maybe 1-2 months? You’re basically trying to prevent freezer burn and unnecessary thawing. If all looks good then the frozen rolls should be fine.
Payton says
Looks delish! Is there any chance I can make this without a starter? Sorry to be a pain…
Emilie says
Hi Payton! You’re not a pain ;) In a perfect world, swapping the sourdough starter for instant yeast would be an easy substitute, but it’s not. Because the starter is part water and part flour, removing it will change the consistency of the dough. Since I haven’t experimented with this myself, I’m unable to give you the measurements! Sorry about that! :)
Alyse says
Thank you so much for this simple but delicious recipe. I am going to start the dough in just a few minutes, and add some toasted pecans to the filling mixture, for my husband’s smile.
I have both of your books and they are great.
I love your clear and relatively uncomplicated recipes.
Thank you.
Emilie says
Hi Alyse! Sounds SOOOOOOOOO good. I love pecans. I can just imagine what this would taste like with a good old nutty crunch. Yum! Might have to try that myself next time. And thank you from the bottom of my heart for supporting BOTH books. xx
Wilnette says
Hi I was wondering if I could use the discard from my refrigerated sourdough starter when I feed it this week? I love your pictures and all the tips. Thanks!
Emilie says
Hi there! I wouldn’t use discarded starter for this recipe, because you need bubbly, active starter to make the dough rise. Otherwise it will be flat! Does that make sense?
As an alternative (and not to confuse you), you could probably use discarded starter (as long as it’s in very good condition and not discolored etc. etc) + commercial yeast as a substitute if you wanted to. Just a thought! x
Kelly Mulcair says
Can I use Bisquick? LOL. What a thoughtful tutorial Emilie – your passion is apparent on every line and your rolls look simply divine. Most of all, Merry, Merry Christmas to you and your beautiful boys! x.
Emilie says
You always make me laugh, my dear friend. Hope you had a lovely, warm, and merry holiday. Hugs to you! xoxo
Ayu Kusuma Wardhanie says
hi Emilie!
just curious is it possible for me to add a lil commercial yeast spike for faster proofing time? just in case the need of baking some in such a short time.
thankyou! x
Emilie says
Hi Ayu, Yes! You can add commercial yeast to this recipe to speed up the proofing time (I’m assuming you’re still keeping the sourdough stater in the dough as well.). Just keep an eye on it as it begins to rise so you have a better idea regarding timing. Enjoy! x
Asha Shivakumar says
Oh I need to make this asap. Thankfully my starter is looking good and strong and this would be such a nice addition to our holiday table. Gorgeous one Emilie. Loving all your tips in there. xx
Kim Hood says
I’m going to start making these today. Thank you for the adaptation to the book recipe (I’m working through your book – it’s fabulous) and your tips- the ability to make and freeze in advance is a gift!
I also have to try scrunching my parchment as you suggest. That might reduce the bad language.
Fernando says
Hi Emilie.
That sounds amazing, fluffy and full of flavor. But I have a question: I don’t know how to prepare the starter. Can you teach me how to make it? Thanks and warm greetings from Brazil
Emilie says
Hi there! I don’t have a recipe posted on the site; it’s in the book. I also sell my personal starter in small batches if your interested! Please send me an email :)
Maren says
This recipe could not have come at a better time. I’ve been baking with sourdough for a couple of years and I’m always on the lookout for a better sourdough cinnamon roll recipe. This one looks perfect. Thank you!
p.s. I just bought your book and can’t wait to start on the focaccia!
Maren
Emilie says
Hi Maren! I love when magical things like that happen ;) Thanks so much for supporting the book! I really appreciate it. Happy Holidays! PS: I’m make the focaccia for Christmas Eve (with lemons and capers…) xx
Melanie C. says
I am so excited to try these. I have been baking bread my whole life but never tackled sourdough
until now. I bought your book last month and have been having a great time. The bread is out of this world and the waffles are the best I’ve ever made. I am using a heating sleeve I usually use on my kombucha crock to surround my sourdough starter jar to keep it nice and warm since my kitchen is always cold. Works like a charm. I will be making these cinnamon rolls for Christmas morning.
Thanks, Emilie!
Emilie says
Yay! I love comments like this! I’m thrilled you like the book, Melanie (aren’t those waffles yummy?). The heating sleeve tip is a fantastic idea. Thanks for sharing that with us. Enjoy the cinnamon roll and Merry Christmas! xx
Melanie C. says
Made the waffles this morning (Christmas Eve) and have the cinnamon rolls frozen waiting to defrost tonight for tomorrow morning. I can’t wait to taste them!
Merry Christmas to you and yours, Emilie.
Emilie says
Hi Melanie! Sounds fantastic! Hope you enjoy every last crumb :) Merry Christmas!
Nancy Sutton says
Thanks for the details… exact rise time and room temp (although it went in some ears and out the other! :) And how to treat the dough, etc, etc. Very, very well done, I think :)
Emilie says
Hi Nancy! Thanks so much. I’m glad you appreciate my thoroughness ;) Happy Holidays!
Anne says
They look divine Emilie and so inspiring that I’m going to the kitchen straight away to start feeding my starter. Incidentally, since reading your book and following your tips, my starter is looking much perkier than it did previously.
Emilie says
Ahh… that’s so wonderful to hear! Sourdough starters can be so fickle, you know? I hope enjoy these rolls. Merry Christmas!
Kathleen says
Thank you I was wondering if I could double the recipe for a large crowd?
Emilie says
Hi Kathleen!
To feed a crowd, I wouldn’t double this recipe; I would just make two separate batches of the dough (that’s what I do). I haven’t doubled it myself, so I’m not sure if it would need a few adjustments. xx
Angela says
I tripled the recipe and they turned out awesome…. made 24 rolls placed in two 9×13 pans (12 ea. pan)
Michelle Shulman says
I doubled the recipe. The overnight rise took considerably less time – maybe 6 hours. At 8 hours the dough was overflowing the bowl. My room temperature was only about 74 F so I was surprised by how vigorous it was. However, this didn’t seem to make any difference to the final product at all. The flavor and texture were amazing.
Emilie Raffa says
Hi Michelle! Fantastic! I’m not surprised the dough took less time than expected to rise. In fact, just a 2 degree increase for example, can make all the difference in the world. That’s why home baker’s are constantly adjusting their baking schedules to accommodate fluctuations in temperature as the seasons change. Kind of cool, you know? Glad it worked out and you enjoyed the rolls :)
Angela says
I did double it and it works fine!
I love this recipe!!
Thanks!,,
Emilie Raffa says
Fantastic! xx
Carole Pierce says
This sounds wonderful. I too, am adverse to overly sweet buns. But, one question. The overnight
rise, room temperature or in the fridge? Thanks.
Emilie says
Hi Carole,
Thank you! The overnight rise is at room temperature.
Emily says
I had the same question! These look amazing, and I am going to try them. I love your sourdough book!!!
Emilie says
Hi Em! Yay! I’m SO glad you like the book. Hope you like these too- we love them in our house! xx
Philip says
Thanks Emilie!!! I was just about to look for a sourdough cinnamon roll recipe and this popped up in my email! Can’t wait to give it a try!
Emilie says
You’re welcome, Philip! I love when stuff like that happens. Voila! Enjoy- it’s a good one :)