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.
Keywords: sourdough, sourdough recipes, sourdough cinnamon rolls, cinnamon rolls, best sourdough cinnamon rolls, sourdough bread, sourdough starter
Comments
Katie says
I made these and they were perfect! Then, I did them again the exact same way and they were SWIMMING in liquid. I followed the recipe to a T and did the freeze version. Any suggestions?
Kathy says
Sourdough cinnamon rolls were great. Recipe instructions were perfect
★★★★★
debra walter says
Even though there is butter, milk and eggs in the dough I can leave on the counter to rise overnight? No reason to worry about all the raw ingredients being left out of the refrigerator?
Cate says
Read the comments and make these cinnamon rolls!! So so straight forward. I followed the recipe and did the overnight chill option in the fridge so that I could wake up and bring them to room temperature and then stick them in the oven. They were divine! I added a 1/2 cup of heavy cream to them before baking to keep them moist and it was a bit too much. Next time I’ll try 1/4 cup. I also used softened butter in the filling and it was super easy! Thanks Emilie!
★★★★★
Libby says
These look soooooo good. I want to make 14 pans of these to take to an event, and I am not in the position to buy that many spring-form pans. Do you have any suggestions for helping to keep these soft and fluffy when baking in disposable aluminum pans?
Liana says
hey! so I decided to make these the other day and so I have a pretty big fam so I made two portions everything went well until it made 33 rolls!!!!!! So I threw some in the freezer will be perfect for another time! Thanks for the wonderful recipe Emile! Delicious!
Amy says
Any suggestion on using a different pan?
Liana says
yes I used a different pan everything turned out good so I think its ok to use another pan!
★★★★★
Tanya Ann Oliver says
Wow, first time making cinnamon scrolls and boy, these are gorgeous. I added the extra butter and the dough is like a soft brioche.
Will make again.
★★★★★
Marian says
I just made these and they are delicious! The only thing I changed: I used Truvia brown sugar and Swerve powdered sugar. Followed your recipe and tips to a T. We decided since a little less sweet, might add 1-2 tsp more cinnamon and 2 TB more butter in the filling and it will be perfect with the alternate sweeteners. Thanks for the recipe!
★★★★★
Laura says
These are exceptional and I especially love the frosting. I tried this recipe out as an experiment a few months ago and it is so good it has replaced my normal cinnamon roll recipe that I used for years. Modifications work too: yesterday I accidentally added two eggs instead of one and the result was spectacular! Thank you!
★★★★★
Marisa says
These are hands down the best cinnamon rolls I have ever made. This recipe is the only one I will use from now on. They are so tender and delicious! They were easy to make too. Thank you for a great recipe!
★★★★★
Cherie McKenzie says
Sourdough cinnamon buns were excellent. Very soft and puffy. Thank you. 2nd time froze after cutting, before 2nd proof. Took out in evening for next day baking. Would not rise. What could I have done wrong?
★★★★★
Miranda says
Wow. I’ve never made cinnamon buns before, let alone sourdough cinnamon buns but this recipe was easy to follow and turned out DELICIOUS. I used the softened butter filling plus the extra butter in the dough. I also chopped up some apples we had and rolled them inside with the cinnamon sugar mixture and it was amazing, definitely recommend!
★★★★★
Ana says
Can these be made into more (smaller) rolls, or will that affect rise and/or cook time? I’m going to be making for a gathering so I’m thinking of either making smaller rolls or attempting to double the recipe. Thanks!
Whitney says
This recipe is fantastic! I definitely liked using the softened butter method for the filling. The filling leaked to the bottom quite a bit on my first bake so the next time I added a tiny amount of flour which helped. However, the leaky filling essentially turned into the gooey caramel on the bottom which was delightful, so the flour addition really wasn’t necessary for taste purposes.
I also love how the recipe has weights and measurements listed. Thank you, sweet angel, for writing the recipe for anyone to easily follow. I will continue making these over and over!
★★★★★
Cindy says
Thank you. Thank you, thank you! My mom had a Herman for over 40 years. I lost her recipe and the dough is very close. I think I will need to double it as hers made a 13×9 pan. Also, she melted butter in the bottom of the pan and sprinkled with brown sugar, when she flipped the pan over, sticky butterscotch cinnamon rolls.
★★★★★
Amanda says
Wow, I made the cinnamon rolls and they are so good! So far I have had great luck with the sourdough starter recipe and now these rolls. These were so easy to prep the night before and bake the next morning for a fresh breakfast. This recipe frees me from the guilt of having a treat because I know it has clean ingredients, and nothing is better than homemade! Can’t wait to try more recipes from the clever carrot!
★★★★★
Mary Lou says
Made these this morning and added a chopped apple. I did the 8 tablespoons of butter version of they are amazing ❤️ I used less powdered sugar than recipe called for and they turned out great.
★★★★★
Mary says
★★★★★
alice toth says
I have been searching for a good VEGAN sourdough cinnamon roll recipe to no avail so I modified this one by using vegan butter sticks (Country Crock) and I used Bob’s Red Mill vegan egg replacer powder for the egg. The cinnamon rolls came out beautifully!!!!! Soft and fluffy! I did opt for the richer recipe version she has in the “Notes, Tips & Variations” by using the additional butter and flour AND I used the updated cinnamon sugar filling suggestion. I did not use the Glaze recipe offered instead opting for a vegan version without cream cheese. I will definitely be adding this recipe to my binder of keepers and making again!
★★★★★
Lysandra Silva says
Hi there, how would you suggest baking these in a foil to go pan? Would like to take these camping or for an event. Let me know what your instructions would be as far as baking them goes. Thank you!
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
Sarah says
There actually is an option to add 8 tablespoons of butter to the milk mixture that goes into the dough, along with an extra 60g of flour. Bernice sounds like maybe the milk mixture was too warm, and per the author’s direction, should try letting the whole thing cool down and then come back and try again.
★★★★★
Ashley says
Yes you were supposed to add 8 in the dough- it’s literally in the suggested changes to make.
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
★★★★★
Morgan Baumstark says
Hi there! I’m dairy free as well and want to try to make these! Can you elaborate on the ratios you used to avoid using the milk? :)
Rebecca Schwartz says
I have now made this recipe 3 times! I have used coconut oil instead of the butter, both in the dough and filling. For the milk I have used the organic almond milk – costco brand and coconut milk – can. Both are delicious. I did follow her recipe for the richer dough. I used the exact ratios in her recipe with no modifications other than subbing the dairy.
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!!
★★★★★
Morgan Baumstark says
Did you just do a 1:1 sub for the 2% milk to soy? :)
Rosey says
Yes! It worked great.
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!
★★★★★
Laurel says
YES! I did the bulk rise in 4 hours as my kitchen is really warm from constant baking. After the rise I then rolled out, put in room temp butter,cinnamon and dark brown sugar mix, rolled into from and wrapped tight in plastic wrap and popped in the fridge overnight. Pulled them out at 5:30am, cut them to shape, put in my greased tin and let them rise beside the warming oven until 6:30 when they get all big and fluffy. Then I pour about a cup of heavy whipping cream all around the sides and over the top of the rolls. My oven runs on the hotter side so mine go in at 360° for 18 minutes.
They are the best flipping cinnamon rolls I have ever made or had!
★★★★★
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).
Debra says
From my experience I would say that after the second rise cold ferment in the refrigerator for 24 hours. The longer the fermentation the healthier. The fermentation helps destroy the gluten, which is why people with gluten issues can eat long fermented sourdough.
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??
Mary Beth says
What did you end up doing?!! I need to make mine ahead (Thursday) for Saturday morning
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!