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
Jackie Lane, UK says
Hello! Thanks for a great recipe, my rolls were very tasty. Going to make more today in the style of a Chelsea Bun, think your basic sweet dough is very adaptable. I like the overnight method very much, get good results and it’s easy.
Emilie Raffa says
Sounds absolutely brilliant! I think I might try this too. And yes: my basic sweet dough is VERY adaptable. Some readers have added up to 115 g total of butter to the original formula making it super rich and lush. Enjoy. x
Jenni says
Just looking to make this tomorrow but wondering is it a must to use a stand mixer with a paddle attachment? As I only have a handheld mixer.
Emilie Raffa says
Hi Jenni! Because it’s a dough and not a batter, the paddle attachment or dough hook even, if your best bet. A hand held mixer might not work. I would make the dough by hand instead.
Vicki Parr says
Just made these and they were incredible. So yum!! Delicious.
Emilie Raffa says
So glad you liked them! Enjoy! xx
Kim says
Hiii and thanks for the recipe! I will definitely be making these again for friends in a few days.
This was my first time using my sourdough starter, which I started ~12 days ago. I fed my starter at 9:30 AM, which doubled in volume around 1 PM. Bulk fermentation took around 6.5 hours in a slightly warmer than room temperature oven. And then the final proof after forming the rolls took around 1.5 hours. I think I went a little long on the bake; the bottoms were a tad bit more crusty than I’d like for a cinnamon roll. Next time, I’ll cut down on the bake time or bake in the upper third of my oven.
For the frosting, I used whole milk greek yogurt since I didn’t have any cream cheese and it worked out fine. Turned out more tart than I’d like but suits the hubby’s taste.
Overall, your recipe produced the best cinnamon rolls I’ve ever made. The crumb was exactly what I want in a cinnamon roll; soft, airy, and tears apart beautifully. Can’t forget, they were also delicious. The flavor of the wild yeast is a lot less promiment than when I bake with commercial yeast, which is exactly what I was looking for. The recipe takes a while to come together, but is most definitely worth it! :)
Emilie Raffa says
Fantastic Kim! Glad the rolls were a hit! Thanks so much for taking the time to share your feedback :) xx
Sammy says
Hi!
First-off, I love the way you approach baking. Simple, straightforward, purpose-driven’ what a breath of fresh air. You’re now me “go-to” resource because you reliably cut the BS so I don’t have to ;)
I used some of my days-old starter (not yet ready) along with a tiny bit of yeast to make these. Also, I substituted 1/3 of the flour with GF pancake mix. INCREDIBLE results, but have you ever encountered caramelized sugar at the bottom of the pan before? It rendered a but of an unpleasant chew. Do you speculate this was due to too much sugar or not tight enough rolling?
Sister, I’ve gone from zero-to-hero with my baking thanks to you! As a gluten-sensitive person, can’t tell you how much I appreciate this!
Emilie Raffa says
Hi there! Thanks so much for your feedback. I really appreciate it :)
Love your version, by the way! Very creative with the GF pancake mix. Yes, sometimes there will be caramelized sugar at the bottom. But it shouldn’t be thick or chewy. It could be because of the rolling… Or, the filling could have started to melt faster than the dough was baking. How accurate is your oven temp?
PS: so glad sourdough is helpful to you. My son is GF sensitive and this type of baking is LIFE CHANGING.
Ashley says
These were amazing! Best I have ever had and worth all the work that went into them. Love
Emilie Raffa says
Thanks so much Ashley! Glad you enjoyed them :)
Anita says
I’m in the process of making a sourdough starter – day 5, and I’ve been saving the discard during the process. Is this discard usable or must I wait to start saving after the sourdough starter is finally ready? Also, I woul love to make thes cinnamon rolls, but I have an egg allergy, do you know of an egg substitute that might work in the recipe?
Emilie Raffa says
Anita, sometimes the discard from the creation process is too sour to use. I typically don’t recommend it, but you are the best judge of this. Once the starter has been created, typically that discard is better to use. But again, this will vary from baker to baker.
For the cinnamon rolls, unfortunately, I have not tested the recipe with an egg substitute. But it’s on my list as a few others have asked the same question!
Laura Hopkins says
We did these today! They were even better than the ones from Cook’s Illustrated! Amazing job! One question: How do you clean your bowls? I’m gumming up sponges and I’ve tried different tips online but they don’t seem to work. What do you do?
Emilie Raffa says
Hi Laura! That’s very kind of you to say, thank you :) Ahh… the million dollar question. Messy dough! Spray a rubber spatula quickly/lightly with cooking spray and then use it to scrape down the bowl. Works for me!
Tara says
Hi Emilie,
I’m not a baker, but would love to try this recipe. It looks delicious! I have one question though. What is bubbly, active starter? Is it just baking yeast? I’m in the U.S. and was wondering if there was a brand you could recommend.
Thank you!
Emilie Raffa says
Hi Tara! This recipe is made with sourdough starter instead of commercial yeast. It’s a live fermented culture of flour and water, than makes bread dough rise. You can either make yourself (see my Beginner Sourdough Starter Recipe) or get some from a friend. Hope this helps!
Tara says
Thank you! I’ll let you know how they turn out!
Jennifer says
Hi there,
It’s my first time ever doing anything with sourdough, and I want to re-ask a question that was asked earlier but not answered. When the recipe says to stretch and fold the dough and repeat this four times (before the long period of raising), do you mean we should give the dough four stretches (grabbing 4 different parts of the ball, so to speak….) and then leave it to rise, or that we should repeat the whole “stretch and fold” exercise four times, letting the dough rest after each time? The recipe sounds very much like it means the former, so that’s what I assumed, but I’m now looking at other recipes and they’re asking for four stretch-and-folds with a 30-60 minute rest between each stretch-and-fold.
I’m now waiting for the overnight raise, so probably too late to do anything different, but I’d love to know.
Emilie Raffa says
Hi there! To clarify, you’ll do 1 set of stretch an folds which means grabbing the dough 4 times, working your way around the bowl. Your initial assumption is correct. Now, with regards to the other recipes this technique can be repeated with a 30-60 minute rest in between each set. Hope this makes sense!
Jennifer says
Thanks, Emilie! The recipe is quite clear, but all my cross-referencing ended up making me nervous. The rolls turned out fabulous, by the way. I got my starter from a small local bakery whose bread I’ve been buying for years, and it seems to be amazingly active. And thanks for the straightforward recipe. There’s a lot out there online that makes working with sourdough seem less like regular baking and more like a day spent working in a lab!
Emilie Raffa says
Yay! So glad it worked out, Jennifer. Totally know what you mean by the way… everyone seems to have their own way! No labs for me ;)
Alyssa says
Making this recipe now. I am not sure if I measured something wrong but the dough was runny and I needed to add a lot more flour! Probably about a cup. It’s still super sticky but I got worried about adding too much. I hope it will be okay!
Emilie Raffa says
Hi there! Sounds like there’s too much liquid in the dough! It shouldn’t be super sticky. Hopefully you were able to reconcile the texture? Next time, try weighing your ingredients instead- it will help with accuracy :)
Marianne Hope says
First time with this recipe, used brown sugar instead of white in the dough and twice as much butter – so yummy!
Emilie Raffa says
Yum! That sounds SO GOOD! I’ve done it with extra butter too. Love it. Thanks, Marianne! xx
Michelle says
First time trying my hand at sourdough cinnamon rolls (though not new to cinnamon roll baking with traditional yeast) Followed your recipie and instructions precisely however when it came to cutting the rolls the dough collapsed with the rolled centers not staying in place. Dough is currently rising again before I place them in the oven but it looks like a sticky tacky mess not neat rolls.. any suggestions for me on getting the dough to be more stable when rolling and cutting?
Emilie Raffa says
Hi Michelle! Oh no! It’s hard to say without seeing the dough myself… but it’s possible the dough wasn’t rolled tight enough?
But let’s go back to the actual dough first… it shouldn’t be sticky at this stage. It’s possible there was too much liquid in the dough (accidental measurement) and/or the dough was over proofed (rose for too long). Weighing your ingredients will give you the best results, too. Try these suggestions and see how you go. x
Maya says
Hi,
My rolls are currently in the oven! I’m excited. I have a question though. When I was making these I found the dough to be VERY sticky. I was nervous to add too much flour. I am using a stoneground all purpose flour. Is that going to change how much hydration I need? My gut feeling was to add liquid not flour but I refrained. I couldn’t get them to roll tightly either. Maybe it’s a problem with my dough? They do look pretty incredible through my oven window!!! I will comment again once I have tasted them.
Thanks!
Maya
Daliah Silver says
Hello! I have an active starter and planning to use for the first time in your cinnamon rolls recipe. However, I have a question about what to do with the starter afterwards. I regularly feed it in the mornings. if I use 100g of the starter this evening for an overnight rise, do I feed the starter today (evening, 12 hours early), or wait until the scheduled feeding (tomorrow, regular time)? When I feed it, do I still remove the normal practice of 100g before feeding water and flour? Or is using the 100g of starter for the recipe sufficient? Thank you!
Emilie Raffa says
Hi there! Right after using your starter to make dough, feed it right away. You’ll always need to replenish your starter after using it, whether you making the dough in the morning or the evening. It’s an immediate step to do afterwards. Does that make sense?
When feeding your starter, always discard a portion of it first. The exact amount doesn’t have to match what’s needed in the specific recipe you’re making. I know some bakers do this; it’s not necessary. For example, you can discard 50 g only, even though you’ll need 100 g for the recipe. Just replenish what’s left it the jar with equal parts flour and water by weight.
Rimma says
Hi Emilie. I am wondering what is the process of making the dough if I am doing it by hand?
Any tips? I am so excited to try these!
Emilie Raffa says
Hi there! It can be done, the dough will just be a bit sticky to work with! You’ll also need to knead the dough by hand after mixing (in lieu of using the stand mixer). Go slow. Flour your counter. You’re looking for a soft and supple texture; add a sprinkle of flour if needed. Hope this helps!
Heather Miller says
Could you prep these to the point where you would bake and instead freeze?
Sarah says
Such a beautiful recipe! The first couple of times I followed this letter to the tee. And then my poppy thanked me for the coffee scrolls and I thought… that’s an idea! So last night I did a double batch and made half with walnuts and dried apple (then this morning followed the cinnamon and sugar method) and with the other half did slivered almonds (and this morning added ground coffee with the sugar and butter intead of cinnamon). They have both turned out beautifully! However next time I might mix a coffee shot with the dough for more coffee flavour… ? Hmmm. Creative juices are flowing again!
I have ordered your book Em and am looking forward to it arriving this week!
Emilie Raffa says
Hi Sarah! OMG… I’m totally drooling right now. I love all these ideas. The coffee and sugar butter? GENIUS!!! You’ve inspired me to play around with this recipe!! xx
PS: and thanks for your support re: the book. Much appreciated!
Andi says
I’d love to try these with my newly cultivated starter – what hydration level starter do you recommend?
Emilie Raffa says
Hi there! 100% hydration works best.
Alex says
Hi there,
These taste delicious however….when I removed from oven to cool the rolls shrank in the middle! There were big gaps of air in between my layers of dough. Help!
Emilie Raffa says
Hi Alex! Oh no! Sorry to hear that. I’ll be honest with you: this has never happened to me before. Perhaps they weren’t rolled tight enough during the shaping process? If I find out any additional info, I’ll post back here for you :)
Mai Takahashi says
Hi! I tried out this recipe and though it’s delicious, it came out super dry and dense. Do you think it had anything to do with the starter? I followed the recipe to a t.
Emilie Raffa says
Hi there! I’ll need a bit more info to really diagnose the issue (i.e. starter type, brand of flour, rising temp. etc). However, typically dense bread is due to lack of sufficient gluten development. Make sure to not rush the bulk rise, and allow the dough to double or more. xx
Danielle says
If I mix the dough in the morning can I put it in the fridge to rise to make them the following morning? I didn’t think I could leave it out on the counter for 24 hours?
Emilie Raffa says
Hi Danielle, you can leave the dough out overnight. But as an alternative, you can make the dough in the morning and when it’s fully risen, pop the whole bowl in the fridge overnight (covered). Finish the rest of the steps the following morning.
Caroline says
Great gooey cinnamon rolls. I baked it in a ditch oven with the lid on for half of the baking time. Followed the recipe exactly and it was delicious! Wish I could post the photos here for you to see. Delicious!
Emilie Raffa says
Oooo love this idea! I bet the texture was super fluffy from the Dutch oven. Thanks for sharing :)
Emilie Raffa says
Are you on IG? You can post and tag me there! @theclevercarrot
Elizabeth says
Hi! I’m a relatively new baker, and so far each of your recipes has turned out wonderfully — these cinnamon rolls included! I’ve made them a few times, to adjust for my oven temperature, sourdough starter health, etc. I’m really happy with the size, fluffiness (wow…) and sweetness (the mixture is perfect). My only “challenge” is that the filling oozes to the bottom of the pan and quickly forms a crunchy layer when removed from the pan. Is there a trick to a little less “ooze”? I’m thinking of adding some more butter to the coat when I add the filling, or letting it sit a bit longer after I sprinkle the filling onto the dough. Thoughts? (And thank you for your thorough recipes and instructions! It’s been wonderful to have so many successes as a beginning baker.)
Katherine says
I have made these and they were so much smaller than yours and were slightly crunchy. I adjusted how thin I rolled the dough out and how tightly I rolled into the cinnamon rolls the second time I made them. But they were still not nearly as fluffy and soft as yours. What else should I adjust?
Emilie Raffa says
Hi Katherine! It’s possible the second rise was too short. You want the cut rolls to look nice and puffy before baking. When properly proofed, you’ll get better oven spring (height). Now, I’m not sure why they were slightly crunchy though… could be because your first batch was smaller. Let me know how it works out :)
Jen says
I used your recipe for my first ever attempt at cinnamon rolls. I’ve only been baking with sourdough for a few months. I doubled the recipe without any issues. I made the dough in the morning, let it proof all day, rolled the dough that night and let the rolls rest again for a couple hours at room temp and refrigerated over night. I set them out at room temp for about an hour this morning and baked for 40 mintues. They turned out BEAUTIFULLY and were a huge hit at my family function today. Perfect size and sweetness IMO. Thank you for the detailed instructions and tasty rolls!
Emilie Raffa says
Hi Jen! Thanks so much for your feedback. And your thoughtful tips! Next time, I have to try doubling the dough myself :) Thanks again!
Flora says
Just wondered what kind of consistency the sourdough starter should be? Mine is more like a thick dough consistency, even when fed and hydrated, but there are still plenty of bubbles in it!
Emilie Raffa says
Hi Flora! Typically, a 100% hydration starter should have a pancake “batter-like” consistency, similar to plain yogurt. If yours is too thick, just add a splash of water! It’s forgiving. :)
Anna says
The best cinnamon rolls ive ever made!! Thank you!
Emilie Raffa says
THANK YOU!!!! xx
Nadya says
Hi – I’m just wondering if this recipe can be done by hand? I’m a poor student and don’t have access to a hand mixer!
Emilie Raffa says
Hi Nadya! I’m sure it can be done by hand… however I haven’t tested it myself so I’m unable to advise! If you experiment, please let us know :)
Lisa W says
I have a stand mixer hidden at the back of a cupboard and it takes me longer to get it out than it does to mix by hand. Just be prepared for sticky fingers ;-) I set the timer for the same as the stand mixer and just lift and fold the dough over itself.
I love this recipe and it turns out perfectly every time, we like our just dusted with icing sugar…..slowly working my way through the book as well.
Emilie Raffa says
Yay! I’m so glad you commented here- we were all wondering if making the dough by hand would work. Thank you or letting us know! Enjoy the book, Lisa :)
Vicki Finley says
I made these last year for Christmas morning and will do so again this year. They were a big hit! But for Thanksgiving tomorrow, I thought I’d try to make them as dinner rolls. I made the dough tonight and it came out absolutely silky and divine. I can’t wait to see how they turn out. After rolling them out. I’m going to brush them with honey butter instead of cinnamon and bake. Maybe I’m crazy but I think they’ll be delicious. Fingers crossed :-) And Happy Thanksgiving!
Emilie Raffa says
Hi Vicki! OMG… this sounds awesome. I don’t think you’re crazy (I’m actually drooling over the thought of melted honey butter). Hope you enjoyed them!
Addison says
Hi! I was wondering if I might be able to add pumpkin puree to this recipe? If so, what would you suggest? Thanks so much!!
Ina says
Going to try this recipe for breakfast tomorrow morning. I used to have a strong aversion to sourdough but now I can’t get enough. I just started my first starter a couple of weeks ago and I have already made pancakes, facoccia, and chiabatta with it. Earlier today I was looking for a sourdough English muffin recipe and that blog suggested your book, later I was looking for a cinnamon roll recipe and found your blog. What a happy coincidence!
Ina
Emilie Raffa says
Hi Ina! Oooo! I love when things like this happen… what a happy coincidence indeed ;)
Ina says
The cinnamon roles were a big hit with my family! I have never liked cinnamon roles myself because they tend to be dry and disgustingly sweet. These were perfect on both accounts! Nice and moist and just the right amount of sweet. I replaced half of the sugar for the filling with Truvia and powdered Swerve for the Icing to bring the sugar content even lower for my diabetic husband. He loved them!
Emilie Raffa says
Hi Ina! Ooooo wonderful! Thanks for sharing your tips :)
Alexsa says
Hello! Thank you for the wonderful recipe. It was my first time making them and they turned out great. Except I have a problem… For some reason my cinnamon rolls and my sourdough bread, which I followed your sourdough recipe, did not brown on top. The bread is cooked but just is very white. Any help?! Thanks a million!
Emilie Raffa says
Hi Alexsa! Hmm… that’s a good question. In my experience, bread that doesn’t brown is usually under proofed. But it’s tough to say for sure without seeing a picture! I would try extending the bulk rise a bit and see what happens. Hope this helps a bit! x
Stani says
I saved your recipe some time ago and finally made them today and OMG they are soooo good. I mixed the dough yesterday afternoon and let them proof in the fridge til noon today. The taste is amazing! Thank you for sharing!
Emilie Raffa says
Hi Stani! Yay! So glad you liked them :)
Teresa says
I made these and my kids ate them and declared them too tangy. Then I ate one and declared them wrong. Delicious.
Emilie Raffa says
Haha, that’s awesome Teresa! Kids are just so brutally honest, you know? xx
Angie says
Thank you for sharing this amazing recipe. I have now made them multiple times & am delighted to report they are now my go to cinnamon roll recipe.
After testing I have found par baking 30 minutes, allowing to cool completely, wrapping in parchment & aluminum foil then place in freezer. The night before I want to serve them I place in fridge to thaw overnight, unwrap from foil & place in pan with parchment still attached to rest while oven heats. I bake for 10-15 minutes and they are as delicious as fresh made. I have tested up to 1 month in freezer so far.
Emilie Raffa says
Hi Angie! I lOVE this tip! Thanks so much for sharing. I’ve never tried par baking the rolls before before (but am going to try it now!). I know some of the other readers here will appreciate this as well. x E
Christy says
So delicious! I appreciate the less sweet frosting.
Emilie Raffa says
Hi Christy! Same. Sometimes the traditional frosting can be too much, you know? Glad you appreciate it :)
Christina says
I just made these and they are so good? One question: my rectangle got much bigger than recipe, and it seems like it was thinner so that the rolls are tighter and the finished product is a little crisper or drier than I would like. How thick do you leave the rectangle before rolling it? I was thinking about just going for your size, but dough might be slightly different sizes. Thank you!
Emilie Raffa says
Hi Christina! Yay! I’m so happy you liked them :)
Ok so for the rectangle thickness… I actually don’t remember off the top of my head. However, it doesn’t really matter because if you roll the dough to appx. 16 x 12-inches per the recipe, the thickness will automatically be correct. Does that make sense? That’s why when it was rolled out too large, it became too thin, and the rolls were more crispy (which sounds kind of good, by the way, lol). I literally use a ruler or tape measure for these things! Hopefully this helps a bit for next time.
Bluecheeser says
Very delicious, I would recommend adding raisins for some extra flavour, and warm from the oven is PERFECT
Pam says
Great recipe and very delicious. I have been craving cinnamon rolls over the past year. I was diagnosed with a fructan intolerance last year so either have to eat gluten free products or items done with a long fermentation process. The fermentation breaks down the fructan so I can tolerate items made from wheat or rye. I’ve always loved to bake and have made my own bread for many years. I bought your cookbook “Artisan Sourdough Made Simple” and now I bake to my heart’s content. I have a whole wheat starter and a white flour starter. The long fermented sourdough of course is much better than the gluten free items. I recently found this cinnamon roll recipe and had to try it. Directions were easy to follow and they came out. Wonderfully. Thank you for opening the world of sourdough to me so I can continue baking. ?
Pam
Crystal says
I didn’t read the directions before jumping into mixing, so I used the full 4 Tbsp butter in the dough and mixed all the dough ingredients in one step. They still turned out amazing! Thanks for the recipe!
Emilie Raffa says
Hy Crystal! Ok, so I’ve actually done this before too. And in fact, I almost like them better with more butter, lol. A happy mistake, no? ;)
Amy says
Loved the recipe. They turned out perfect! I’ll likely double it next time
Emilie Raffa says
Awesome! Thanks for the feedback, Amy :)
Cay says
This was one of the most comprehensive recipes I found for sourdough cinnamon rolls, so I had to try these out! I used my ~1yr old starter, which helped cut down the overall sweetness of the final product.
My ONLY complaint was that when I baked them, a lot of butter and filling spilled out of the rolls and ended up creating a sticky mess on the bottom. Not a big deal, but the rolls didn’t have much cinnamony taste. When I make these again, I will probably let them puff up in the fridge once they are cut (to seize the butter a bit more?)
Overall, I will definitely be making these again!
Emilie Raffa says
Hi Cay! Thank you :) Ok so for the butter issue… this hasn’t happened to me with this particular recipe, but with others, and it’s usually because the oven is not at the correct temperature (it’s too low). Perhaps this could be the case for you? Use an oven thermometer if you have one, to double check. Or, like you mentioned, perhaps let the rolls puff up in the fridge to solidify the butter. Just make sure they’re nice and puffy before baking, otherwise they’ll be on the dense side. x E
Molly Smith says
Perhaps the best cinnamon roll I have ever eaten (and definitely ever made). These are AMAZING!!!
Emilie Raffa says
Oh my goodness- THANK YOU, Molly :)
Christin says
I am an avid baker and recently found out I have a sensitivity to Fructans which I believe is the sugar attached to gluten. I am able to eat fermented wheat flour like sourdough so I’m learning how! I have learned that the sourdough sold in restaurants and stores is not real sourdough (after several hours of pain.) The gluten needs time with the yeast so they can eat the fructan.
Here’s my question: I’m experimenting with rise times. Can I let these rise longer? Would I put the dough in the refrigerator or go ahead with rolling the rolls then let them rise in the refrigerator? In my little bit of research I’m finding I need 16-24 hours to be able to eat without side effects.
Emilie Raffa says
Hi Christin,
Great question. In your case, I would allow the dough to bulk rise at room temp until double in size (the exact length of time will depend on your current temperature). Then, loosely cover the bowl with lightly oiled plastic wrap and chill overnight. This should give you enough time. In the morning, remove the cold dough from the bowl and proceed with the rest of the recipe. Note: if your dough is very cold, allow for extra time during the second rise; the rolls should go in the oven soft and puffy, not dense and hard.
Elky says
Hi, I just got your book and I love it. I’m definitely going to try these cinnamon buns, as cinnamon buns is a staple here…I once spotted an excellent tip in Cuisine at Home, take a length of thread or thin unflavored dental floss ,use that to cut the rolls , works like a charm. put the threat under the roll, pick up the 2 sides and pull each end over to the other side, neatly slicing thru the roll.
Emilie Raffa says
Oh yes! Thank you! I’ve heard of this tip as well (although I’ve yet to try it). Apparently it works to slice soft goat cheese logs, too. PS: So glad you like the book :)
April says
I made these over the weekend and they were heavenly!
Emilie Raffa says
Hi April! Yay! So glad you like them :)
Gisele says
I am a newbie to baking and sourdough. Made these plain, with leftover starter and sans mixer and they turned out delicious!! Thank you!
Emilie Raffa says
Hi Gisele! Welcome! Oh, that’s wonderful to hear. Thanks so much for stopping by with your feedback :)
Laura says
Hey! I just measured 60g of milk into a liquid measuring cup and it looks like a bit less than 1/3 cup. Do you use 1/3 or 2/3 cup milk? Thanks!
Emilie says
Hi Laura! Oh my goodness- it’s actually a typo! It should read 160 g milk (2/3 cup). So sorry about that! Thanks for catching the error :)
Mary says
These were the best cinnamon rolls I’ve ever made and the family gobbled them up. Unfortunately, I made a batch for later and froze the rolls. Took them out of the freezer the night before but found in the morning they disnt rise. There was a bit of liquid in the bottom of them pan. What did I do wrong? I was so bummed.
Carrie says
Hi! Thank you for such a thoughtful post! I am making your buns tonight. I just wondered how long after feeding our starter can we use it in this recipe? Thank you!!!!
Emilie says
Hi Carrie! Great question. It all depends on your starter- it’s different for everyone. Generally speaking, the stronger the starter and warmer the temperature, the faster it will bubble and rise.
For example, my starter is super, super strong. It’s over 10 years old. I feed it at room temp. every day (or every other day, if I forget), and it’s ready to use in only 1 hour, even in winter.
On the flip side, if you have a newer starter, it can take anywhere from 2-12 hours or more before it’s ready to use, assuming you are feeding and caring for it correctly.
Overall, the timing can definitely be frustrating. But with practice and most importantly observation, you’ll have a better understanding.
Hope that makes sense! Keep on feeding that starter!