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
Nicole says
Hi there! This was my 3rd sourdough cinnamon roll recipe I’ve tried & it worked! They’re turned out so wonderful! I do have a question though. When they’re in the step of being rolled up in the pan waiting for them to get puffy. The better seems to melt and then they’re sitting this pool of butter. That butter then bakes to the bottom of the roll & makes my rolls not squishy but hard on the bottom. They are even hard to separate and gives them this hard baked butter taste, which is not that yummy. Is there anyway to avoid this from happening? I let them sit about 2 hours to puff up. Thank you so much! Totally coming back for more of these.
Emilie Raffa says
Hi Nicole! So great to hear!
Ok, so regarding the butter, it definitely shouldn’t melt during the second rise. Is the temperature warm by you? Is the melted butter really hot when you add it to the cinnamon and sugar mixture? These could be the issues.
I would recommend finding a cooler spot for the second rise, allow the melted butter to cool before using, and add a bit of flour to the filling (about 1 tbsp.), to bind the filling mixture together. This will help with the pooling at the bottom of the pan.
Emily says
Hi there, Just wanted to let you know that we love this recipe! We made several batches and delivered warm cinnamon rolls to the doorsteps of good friends in the neighborhood.
With fall settling in, I was thinking about adapting the recipe to include pumpkin in the dough and pumpkin spice in the filling. Would you suggest halving the milk and replacing with pumpkin puree? Thank you!
Emilie Raffa says
Ooo, yes! Pumpkin spice sounds absolutely perfect.
As for the pumpkin puree, I know this can be done. However, I haven’t tested it myself so I’m unable to advise on exact measurements/ adjustments. But in short: you would indeed have to play around with the liquid content.
If you experiment, let us know! xx
Libby Watson says
I’ve never made cinnamon buns before, so I was super nervous to make these. The instructions were very clear, thorough, easy to follow, and eased my worries. The final result was beautiful and delicious. They proved too tempting to resist, and I ended up eating 2.
Jayne Wragg says
I have made the cinnamon scrolls twice in two days, to say they are a success is an understatement! Thanks, easy and convenient. We are coming into summer so may need to watch the proving a little.
Debi says
Absolutely amazing! I’d stack them up against Cinnabon any day!
Emilie Raffa says
Thank you, Debi! Love this!xx
Rick says
Used your recipe for my first ever attempt at cinnamon rolls, and I am as green as grass in the kitchen. I started the night before and had quite the rise by morning. Seemed to not be getting my second rise, ended up waiting about 4 -1/2 hrs. Had plenty of filling, ended up with some over sweet glaze. Looking forward to do this recipe again, any tips on using block cream cheese instead of whipped? Fairly certain it will work if I can find the substitution rate. Thanks for sharing your recipe, have a great day.
Emilie Raffa says
Hi Rick! It will definitely work. Try using about 1/4 c of block cream cheese instead of whipped. Just make sure it’s soft and at room temperature for easy mixing. If at any point you need to adjust the texture or sweetness, more liquid and/or sugar can be added. Enjoy!
Sarah says
I still totally use 1/3 of a cup. It’s riches it up quite a bit.
Emily Leishman says
These turned out great! My family loved them! I loved the idea of using sourdough for cinnamon rolls and this recipe was perfect. Not overly sweet, and the perfect texture. Not to dry, which is my pet peeve with cinnamon rolls. Loved it!
Rebecca says
These are the best cinnamon rolls I’ve ever tasted. I added orange zest, raisins, and subbed brown sugar in the filling. Perfect texture! Thanks so much for the recipe!
Robert says
Great recipe! My family loves these cinnamon rolls. I don’t keep whipped cream cheese. What does the whipped cream cheese weigh?
Mary says
These are fantastic, as all your recipes are…First proof was faster than I expected, so I found myself shaping rolls at 0130. Thankfully, I rather anticipated this so had the filing mixed, and the pan ready. The second proof was finished on the cupboard and baked in time for breakfast. Very delicious and easy. We’ll definitely make these again!
Heather says
Gorgeous!!
Demi says
Is there any way to use my sourdough discard for this recipe?
KB says
Great recipe! I made it this morning for our Sunday breakfast and all four of us loved it! My carnivore diet hubby was even tempted to try and then he ate two! Thank you. Love all of your recipes and the instructions are so in depth and easy to follow!
Emilie Raffa says
Fantastic! Yay! Thanks, KB :)
LFBC says
OMG, these are divine! The detaiIed instructions were great, especially for a beginner like me. I don’t usually post but had to since I was testing my starter before doing bread, not really sure if it would work without help. A couple of things to note is that my initial rise only took about 5 hours or so. I know the climate and humidity can speed things up and I understand (through hours of research) that you have to catch the 1st rise before overproofing. By this point it was midnight and I wasn’t baking that late, so I shaped and put in fridge overnight. Next day, I took out of fridge for 2nd rise, took a couple of hours but I was happy I waited. Then baked and the oven spring was even greater. Other than rise times, followed instructions.
Laura H says
These rolls are perfection. They will join our “mates” in the mornings and afternoons of this quarantined Buenos Aires. Thank you for this recipe!!!
Emilie Raffa says
Yay! Enjoy! xx
Rachel Lei says
I have made this recipe many many times since the pandemic started. It is wonderful! I have a pan of rolls — a double recipe — in the fridge right now that went through a 1st proof. I will bring them back to room temp in the morning and let the rise a little before baking. It’s worked well for me a couple times now. Thank you!!
Emilie Raffa says
Excellent, thanks for the feedback Rachel!
Kari says
Started these during a 3 digit heat wave in California at around 4pm on a Saturday (my kitchen was probably 78 degrees). They were ready by 9pm. I made them up and put them in 2 pans. Somehow I got 16. (mine were probably slight bigger than canned refrigerator rolls). I refrigerated 8 and froze 8. The next morning around 8am, I pulled out of fridge and set on counter for an hour. I put in oven just after 9am for 30 min. They were absolutely delicious. Probably the best I can remember. My kids loved them too. I also made dairy free – used almond milk and earth balance butter due to my husband having a dairy allergy. Thanks for the wonderful recipe. Cant wait to see how the frozen set do.
Emilie Raffa says
Fantastic! So glad you liked them :)
Brinda Govindarajan says
I want to makes these but I am dairy intolerant. Any replacement to milk? Also, Can i make the cinnamon rolls, leave it out to rise, retard in fridge and bake next day morning? Should I bring the rolls to room temperature before baking?
Emilie Raffa says
I’d use unsweetened almond milk (or another dairy alternative of your choice). Some readers have made it with coconut milk too. You can retard in the fridge overnight. The next day, have a look to see if they need to rise more. If so, let rest at room temperature until puffy and no longer dense.
Grace says
Hey! I’m not sure if you still read the comments on this but I have a problem- I got all the way to the cooking part and realized my oven is broken. I put the dough in the coldest part of my fridge and I’ll have the oven fixed by tomorrow, but I was wondering if I should try to defrost the dough to room temp before baking or if that would lead to overproofing. I don’t know if having the dough cold would cause it to burn either. Please help!
Emilie Raffa says
Hi Grace! It’s tough to say without seeing the dough myself… But personally, I’d wait for the dough to warm up at room temperature before baking. You’ll have a nicer interior texture. Cold dough can sometimes create denser rolls. Hope you get this in time! x E
Bailey says
Hello! I am in the process of making your cinnamon rolls although slightly messed up the schedule. My dough has been proofing at room temperature for approximently 3 hours although by the time it has been 8 it’ll be very late. If i was to continue to let the dough rise at room temperature for another 5 hours, could i then leave the dough in the fridge overnight? or do you have any recommendation on how to spend up the rise process so that i can complete them tonight.
Thanks in advance!
Emilie Raffa says
Yes! If you run out of time, you can chill the whole bowl overnight and then continue the next day. Or, to speed up the process, you’ll need to find a warm environment around 75-80 F. A proofing box or a microwave (switched off) with the light turned on are great options for next time.
Donna says
Until recently when a friend shared her starter, I had never had any experience with using Sourdough. A few recipes were provided including one for quick cinnamon rolls, but the texture was much more dense than the yeast breads my Mother used to make.
I did a search and came across Emilie’s recipe with its’ very detailed steps, and even a timeline to follow! Well I have to tell you that I was extremely pleased with the results. The rolls were so light with flaky layers and the dough wasn’t too sweet. Success on the first try!
The only change in process for me was not to spread the oil and flour directly on the counter to avoid a messy cleanup. I put down a sheet of freezer paper and spread the oil and flour on that. Wiping the counter first with a damp cloth holds the paper in place nicely. I creased the paper as a sizing guide for rolling, and used the paper to assist in creating the final roll after the filling was added.
Our buns always had extras in the filling, so I added about 1/2 tsp nutmeg and a dash of cloves to the brown sugar mixture, and then sprinkled with raisins and fruit peel. A piece of plain dental floss or string was used for cutting. Slide it under the roll, cross the ends, and pull to keep the rolls round.
The second time I made these, soft margarine replaced the butter and I just spread it on ad lib with a spatula. Likely more was used than in the recipe, but it produced more of the sticky filling I remember growing up.
Emilie, your recipe is excellent with clear, detailed explanation. Thank you. It’s a keeper!!
Emilie Raffa says
This sounds absolutely delightful, Donna. Thanks so much for your kind comment.
Andrea says
Hello, instead of leaving the dough on my counter top overnight, can I put the dough in the refrigerator as I’m in a very humid climate. Greetings from Singapore :)
Emilie Raffa says
Absolutely. You can make the dough during the day to rise at room temperature and the chill the whole bowl overnight, if you’d like. Or, bake the rolls on the same day, in the afternoon or in the evening depending on how early you start.
Andrea says
Thanks Emilie for your quick reply. May I know how long should I leave it at room temperature before popping it into the fridge overnight? Thanks
Emilie Raffa says
I can’t say for sure because it depends on the temperature and the strength of your starter. For example, if it’s warm around 80- 85 F, perhaps the rise time will take 4-5 hours at room temperature. However, it’s best to keep your eye on the dough and not the clock. It should double in size when ready. Hope this helps!
Andrea says
Yes, this has been very helpful! I will keep you posted on how the buns turn out. Thank you! :)
Andrea says
The rolls were delicious! Thank you for sharing the recipe and your help! :)
Melissa Niednagel says
Loved these! I’m just shocked at the baking time. Mind were 190 deg after 20 min in a 350 degree oven! :0 Not sure how yours don’t burn at 40 min! Just putting that out there in case someone else has a similar issue. Amazing rolls though and loved the tips!
Emilie Raffa says
Hi there! It could be the temperature of the dough. Colder dough always takes a bot more time. I will update the recipe with a baking note to clarify- thanks!
Louise says
Thank you so much for this cinnamon roll recipe. I am a lover of cinnamon rolls & I would dare to say a connaisseur of these fine treats. Everything about about this recipe is perfect. Instructions were exactly what I needed as a new-to-sourdough baker, cinnamon flavour was mmmmmmm and the tender flaky dough was a delight and oh! that glaze. The world only needs this version of a cinnamon roll recipe. Will be making these again both with the sourdough as well as its discards (who came up with that name for a perfectly good food?) once again thank you, merci,
Oleg says
Thank you for the recipe, these rolls are delicious! Do you have any tips on baking this for the crowd in batches, doubling or tripling the recipe? Thanks!
Wendy Parrington-Jones says
Hi Emilie,
Celia introduced you to me and I have your Artisan Sourdough book I have made several of the recipes but the baguettes are my absolute fav. My daughter now also has your book to go with Celia’s encouragement and her fav recipe is your English muffins. Thank you for such a wonderfully instructive book. Go well.
Emilie Raffa says
Hi Wendy! Thanks so much for reaching out! Glad to hear you are enjoying the book :)
Shoby says
Well everything was going great until it was time to bake. My oven is gas, and spot on, however… 45 min at 350 and my rolls were 275! Over baked and very dry. They didn’t look like they were over baking as they didn’t brown until the very end. So disappointing after spending so much time. I really did appreciate the detailed instructions and all the great tips- and the dough was very easy to handle. I’m sure it’s a five star recipe without over baking.
Well, the silver lining is that I’m using the leftover rolls in bread pudding.
P.s – I cant find any other recipes for cinnamon rolls that bake for that long- what is the reason for this?
Emilie Raffa says
Oh no! I totally get what you mean. Sourdough takes time. And when it doesn’t come out, it can certainly be frustrating (although bread pudding is not a bad thing!). Regarding the other recipes: if you’re comparing mine to a dough made with commercial yeast, baking powder, or baking soda instead of pure sourdough, the bake time will most likely be less. Additionally, some recipes bake at a higher temperature which will take less time as well. Hope this helps a bit!
Ally says
Howdy! I’m making some treats for my daughters lunchbox, sans the glaze. Wondering if these would be able to be frozen after cooking for use in a lunchbox or if they’d be a bit sad?
Emilie Raffa says
That’s a great question. You know, I feel like they would get a bit soggy from the filling but it doesn’t hurt to give it a try (you just never know!). I think kids would eat them no matter what ;)
LENA says
Do you add the starter straight out from the fridge or you make a Levain from the starter then add to the dough mix?
Emilie Raffa says
Any recipe that calls for “bubbly, active starter” refers to one that has been fed. I do not add it straight from the fridge without feeding it first (it’s not active).
Dee says
My husband said that this was the best thing he has tasted in a long time! And I make a lot of ‘nice’ things so that’s saying something!! I want to try make the dough but make chocolate horns out of it one time. Just to experiment. But the cinnamon rolls were just out of this worrrrld. Anyway! Out of curiosity. If I double the recipe and bake in a bigger tray, will I need to increase the bake time?
Emilie Raffa says
Oh, that’s wonderful! It’s always nice when something’s a hit ;) Regarding the bake time: you should not have to increase it as long as they rolls the same thickness/weight per the recipe here. Hope this makes sense!
Jennifer Koenig says
I made these the other week and they are amazing. I am thinking of making a yeast version and was wondering if there were any recipe conversions for the starter/yeast and milk or flour. Thanks so much!
Wendy Pedersen says
I don’t have a springform pan. Will this be a problem?
Emilie Raffa says
You can use another pan- it’s fine!
Pamela Miller says
I finished making these rolls this morning. They are fabulous. Three weeks ago I made for the first time sourdough starter. My husband wanted cinnamon rolls and since I have starter in the refrigerator, I thought I would give it a try. I made the dough last night. This morning I was wide awake at 4:30 am so I decided to finish making them. I added 1/4 tsp of cardamom to the filling. The sough was soft, pliable, and strong. I followed all your instructions to a tee. I can’t wait to try another one of your recipes.
Renu says
What can be the egg substitute for this recipe -thanks Renu
Lacey says
I use flax eggs in this recipe. 1 Tbs flax meal, 2.5Tbs water per egg..
Christine says
Is it okay to leave the dough out for so long with milk butter and eggs in it?
Emilie Raffa says
If you’re bulking at the specific temperature indicated in the recipe, than yes, it’s fine.
Jil says
Could these be frozen after you place them in the pan for their final rise? And then take them out and allow them to to thaw and then do the final rise? Making a few batches but would like to freeze some for a brunch this weekend.
Amy Westmoreland says
This is my question, too. I’d like to have them made in the freezer for a quick bake in the morning. I was thinking that I would make them, freeze them, and take them out of the freezer and keep in the fridge overnight before allowing them to come to room temperature and bake in the morning. I have good luck freezing the basic sourdough for pizzas, and I just let the dough come to room temp and roll out for the pizza.
Melissa says
I had the same question? Did either of you try freezing?
Emilie Raffa says
Hi there! Haven’t had a chance to test this- will update when ready :)
Louise says
Hello! I don’t have anything like a mixer with a bread or dough hook attachment. Is this dough just too messy to work by hand? Cheers from Sydney, Australia :-)
Mel says
I don’t have a mixer and just I needed by hand. It worked great! The most delightful recipe!
Angela says
They were perfect. I chilled the dough in the fridge for almost 24 hours then let them sit for 2 to get to room temp and then finished. They were so light and fluffy. Thank you!
Pat says
I started this recipe around 7:30 PM, on the eve of Father’s Day. I live just 10° north of the equator and with my warm tropical climate, my kitchen rarely drops below 70°F overnight. I decided I needed to keep the dough from over-proofing, so I mixed the dough and instead of doing a 30-minute bench rest, I put it in the refrigerator for 45 minutes in the stand-mixer bowl. Then I scraped the dough into a lightly buttered bowl and did the first stretch and fold of the very cold, stiff dough. I continued with a total of 5 stretch and folds at 20-minute intervals and then left it to proof overnight on the kitchen counter. When I got up this morning, around 7:00 AM, I found a bowl full of beautiful dough that had more than doubled. I continued with the rest of the steps in the recipe as written, and found the second rise only took an hour at 72°F. These baked for 43 minutes, and they are without a doubt the best cinnamon rolls I have ever tasted. Emilie, thank you so much for this fantastic recipe. I’ll be making these frequently.
Sarah Griffiths says
Wow! Made these today and they were the best cinnamon rolls I have ever made. The dough was quite sticky when I made it and I was a bit sceptical if they would work but they really are amazing, so light and fluffy. I also have the book ‘Artisan Sourdough for Beginners’, bought by my husband for my ‘lockdown’ birthday and it has been so useful as I navigate my way through my sourdough journey. Thank you so much for sharing all these fabulous recipes!
Pat says
I’m planning to try this recipe later today. I just discovered I am totally out of AP flour and with the driving restrictions in my country, we are not allowed to drive this weekend. Has anyone been successful using this recipe with Bread flour? I have plenty of it on hand.
Tiana says
It might be a little more bready due to the higher gluten protein in bread flour. You might not have to knead it as much but it should work fine with bread flour
Pat says
Thanks, I did go ahead and made them with bread flour and they were incredible. Next time I will try it with AP flour, but I really don’t expect there will be much of a difference. Excellent recipe.
Erica says
I am an admitted sourdough minimalist when it comes to handling the dough. After making the following substitutions: vegan butter, soy milk, raw sugar & no egg, I mix up the dough & knead by hand for a couple of minutes and then let it sit overnight in a glass bowl with a plastic lid. In the morning – now for an utterly unconventional step – I knead in 1 tsp baking powder prior to rolling out the dough. (I initially tried this because I was worried about not using an egg substitute and also to prevent the rolls from being too sour.) After a 2 hour rise in an 8” x 8” Pyrex, I bake for 35 mins. Thank you for this PERFECT recipe!!
Katie says
The texture and flavor was amazing! Is anyone else having issue with a sugary liquid accumulating under the rolls during the final proof and then becoming caramelized during backing? The bottoms of mine had a slightly sugary/sticky layer that my kids didn’t like. Any ideas on how to avoid this next time? Regardless…this recipe is a keeper!
JohnsonPhx says
Slept right through my alarm during the bulk rise phase… Woke up 5hrs later and it had quadrupled instead of doubled. (This is Phoenix, mid-June).
But they turned out AMAZING.
And I’ve been making cinnamon rolls, from scratch, for a boutique hotel in Scottsdale, daily, for several years.
This recipe is not only a keeper, but one to be closely kept.
Did I mention they turned out great? No, AMAZING.
nicole Siddle says
Hi Emilie, quick question! I want to start the dough tonight to shape them tomorrow but only cook them on Friday morning for a birthday breakfast? is that okay to let them rest while shaped for at least 12 hrs? thank you!!!
Kathryn says
This recipe works!!
Someone in my family has a dairy allergy so I subbed in soya milk and Pure sunflower spread.
Was pleasantly surprised at the light, fluffy texture of the buns which is what I was after
Buns are not too sweet, and this can be adjusted according to how much cream cheese frosting is put on top
Thank you xx
Ashley Johnson says
ok. I never go back and comment on a recipe…. BUT these were sooooo good! They did take a really long tome to proof, but I think that just gave it time to give it a bit of extra sour flavor. I started my dough at 7 pm, rolled it and put into my springform at 9 am, and didn’t bake until about 1:30 pm. They are BY FAR one of the best desserts to come out of my kitchen :)
Trish Brown says
THese were delicious and so easy!
Lauren says
Can you sub all-purpose flour for whole wheat or bread flour?
Kristen Wozniak says
I’m going to be making this soon but wanted clarification. During the initial rise prior to proofing overnight it says we are to do a fold..is this 4 sets once every 30 minutes
Emilie Raffa says
Stretch and folds are done during the bulk rise (4 sets, spaced 30 minutes apart). Hope this helps!
sigrid patterson says
I used this recipe omitting the sugar in the dough and filling with vegemite and grated cheddar cheese for a delicious (albeit very Australian) version of these scrolls. Absolutely delicious.
Sharon says
Made these lást night and this morning for my husband’s birthday. They were wonderful! However, I used a springform pan, lined with parchment about halfway up the sides, and the good sugary goo leaked out all over my oven. What a mess!
Emilie Raffa says
Oh no! Try a cookie sheet underneath the pan next time. That should help if it happens again. :)