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
Matt Stark says
The recipe says 5g of salt or 1 tsp. That would be 1/2 tsp and 1 tsp would be 9g, right. Which should it be?
Emilie Raffa says
Matt, 5 g salt is approximately 1 tsp.
Kara says
I love this recipe! And your book, it is falling apart I use it so much! Trying to figure out how to bake these rolls right when we wake up tomorrow morning. How long do you think they are okay to retard in the fridge? I will be rolling/cutting the dough in the next couple of hours… should I freeze for a few hours and then leave out all night? Or would they be okay in the fridge for 18ish hours? Thanks!
Kara says
Shoot, I just saw someone asked the same thing! I read through comments yesterday to see if anyone had, it must not have posted yet.
Natalie says
Hey! I mixed these this morning and they are about 7 hours into the 12 hour rise, but they haven’t risen very much, but still have 5 hours left. I make sourdough often, but I’ve never done cinnamon roll so I’m really not sure how much they should rise. Any ideas about what could have happened? My starter was active and bubbly. I’m doing the freeze ahead option and added the extra butter and flour. Should I let it rise longer than the recommended 12 hours? Would love your idea.
Emilie Raffa says
Hi there! Temperature controls rise times. My guess is that both the dough and environmental temperature is too cold. I would move it to a warm spot and give it as much time as it needs to rise.
For a quick warm spot: turn your oven on for 10-15 seconds, and then shut it off immediately (make sure the oven temp is no higher than 85-90 F). Place the covered bowl of dough inside.
Natalie says
I think I was able to salvage it by warming the oven a little and letting them sit in there a couple hours. I stuck them in the freezer and will pull them out tomorrow night to rise and back Christmas morning. I’m thinking my house is just too cold right now so do you think they would do ok if I do the overnight thaw and rise by sticking them in the oven like you recommended? I’m worried I’ll wake up and they will not have risen.
Emilie Raffa says
That’s great! Yay!
I’ve never had a problem with the overnight thaw, and my kitchen is actually really cold. They need a minimum of 10-12 hrs. when the temp is 67-68 F, so back track your start time accordingly for the defrost. I would not put them in the oven; the filling will melt. You can always put the rolls in a warmer room. Enjoy!
Samantha George says
What did I do wrong? Mine don’t fill the pan. Trying not to cry!! Haha! I doubled the recipe. You think just put more into one pan? This was my favorite roll recipe to follow. I’m so excited to eat them. I just need to figure out how to correct my errors.
Emilie Raffa says
Hi Samantha! To clarify- how many cut rolls did you end up with? And what size pan? Thanks!
Melissa says
Hi, there! I’d like to make these on Christmas morning. If I start the bulk rise the night of the 23rd and then fill, roll, and cut the morning of the 24th, can I refrigerate them in the pan at that point to simply be baked on Christmas morning, or do I have to freeze them? Thanks in advance!
Emilie Raffa says
Hi Melissa! When I do this, I typically only refrigerate the rolls for up to 12 hrs. I’ve never done it for longer (so what you’re suggesting might be too long!). This is obviously subject to experimentation, but I doubt you want to wing it on Christmas ;)
As an alternative, you could always make the dough on the 24th in the morning/afternoon, and then fill, roll and cut later in the evening to chill overnight. Does that make sense?
Melissa says
Yes! That makes sense, thank you! The only thing that worries me about that plan is having enough time on the 24th to feed my starter and get it active and complete the bulk rise in time to fill and roll before bed. But I think if I start early enough on the 24th, that it just may work. Thanks for your help. Like many people I started my starter during the early days of the pandemic and we’ve been going strong ever since. I appreciate your great recipes and I love your soft sourdough sandwich bread recipe! Thank you!
Audrey Richards says
This is so me too!! Thank you for asking my exact question – I think you read my mind.
H A says
Same here!
Maplebear says
Would this work in a cast iron Dutch oven?
Emilie Raffa says
I believe so, yes. Enjoy!
KK says
I made them this morning. I had to bake a little bit longer in the Dutch oven but they turned out perfect. They looked just like your pictures and tasted incredible. So fluffy inside! These will be our new Christmas morning tradition. Thanks so much for the perfect recipe.
Chris says
I am so excited to make these for Christmas morning! Would regular cream cheese as opposed to whipped make a big difference? Can I whip it with a mixer/hand mixer? Thanks!
Emilie Raffa says
Chris, you can definitely use regular cream cheese. The whipped version is just lighter. You can certainly whip it with a mixer, if you’d like. Enjoy!
Carmen says
Delicious! I love it!
Emilie Raffa says
Yay! Thanks Carmen! :)
Mar says
HI! since I couldn’t find all-purpose flour I was wondering what other kinds of flour could I substitute it with? 00 flour, 0, 1?
Emilie Raffa says
Ooo… good question. I’d go with 00 for this recipe, adding more liquid if the dough seems too dry. The texture should be soft and supple, not sticky.
Ryoko says
Can you share any pictures or what kind of dough consistency that you are looking for before you let the dough rise overnight? It came out very soft roll and yummy, but it took 50min to bake. I was able to manage, but it was very sticky and wet dough even when I rolled the dough into a log. Thank you!
Emilie Raffa says
Ryoko, the texture should be soft and supple after mixing, not sticky. If the dough was too wet for you, there was either too much liquid in the dough (always weigh with a scale for best results), the protein content in your flour was too low (all brands are different), or the environmental temperature + dough temperature was too warm which (this also makes dough sticky). As for the extended bake time, note sure- could be an oven temperature issue or to compensate for the extra liquid in the dough. Hope this helps!
Sofie says
I am so tempted to try this out.. but being in tropical country, I am concerned the long rising time with egg involved might not be good idea.. can I add instant yeast to give it quicker rise and if so, how much should I add?
I am great supporter of your blog and love your chocolate chips cookies recipe!
Thank you for your prompt response always!
Emilie Raffa says
Hi Sofie! Makes perfect sense. Personally, I think you’ll be fine if you do the bulk rise during the day, shape the rolls, and then chill overnight. The following morning (after they’ve plumped up at room temperature), pop them in the oven.
Alternatively, if you want to add instant yeast instead, try 2 tsp. Keep in mind though, since your omitting the sourdough starter you’ll have to increase the flour & milk quantity to make up for it. I don’t know exactly how much since I haven’t tested it; but you can add little by little in the mixer if the dough seems too dry.
Hope this helps!
Sofie says
Thank you Emilie! So grateful you gave an overnight response ans the moment I read your reply when I woke up in the morning, I just jumped straight to feed my starter.
I kept your recipe as it is and just added 2 tsp of instant yeast. Oh my! The dough double beautifully in less than an hour in my tropical island. After shaping it proofed within 30 mins.. haha..
But turned out.. wow wow wow! Very soft, light and yummy! Thank you! If there is a 6 star rating, your recipe and support definitely worth that!
Oh one last bit, my husband who kept repeating he doesn’t like cinnamon bread gives it a big thumbs up!
Have a Merry Xmas and great year ahead! Heartfelt thanks again!
Leidy says
Sofie,
When you added the 2 tsp yeast, did you omit the egg? My household has an egg allergy so looking to adapt this recipe without the egg. We do have egg replacer but I find that that doesn’t always yield the best results.
Thanks!
Sofie says
Hi,
I followed Emilie’s recipe exactly, just added the yeast for quick rise. I guess you can omit egg and add more milk/liquid? Guess it is best to ask Emilie for advice. :)
Emilie Raffa says
Yay! So glad it turned out well! Thank you so much for your kind words! Have a beautiful holiday, Sofie. xx
Brenda says
I made this recipe and it was dangerously good. I tried another sour dough recipe but the rolls got hard immediately not so with these.I’m a rasin and nut lover so I added them along with dark brown sugar 1/4 c. Will make again!
chinnaddington says
These look so delicious and tasty! I can’t wait to give this recipe a try! So excited!
Therese says
This recipe is fantastic! I followed as written (no extra butter or flour). The dough was really easy to work with and each step worked out exactly as written. Thank you for writing such easy-to-follow recipes that result delicious outcomes that meet or exceed expectations!
Kami says
ingredient. I am new to baking and want to try this on Christmas morning
Kami says
Can you tell me what a bubbly sour dough starter is please. Is this something I buy as an ingredient. I am new to baking
Katherine says
Hi, it is possible to get some starter from a friend or sometimes you can find a sourdough group on Facebook or Facebook marketplace to get some from. I made my own from a Cultures for Health pack I got from Amazon. Sourdough is a super fun hobby if you decide to start. Honestly this cinnamon roll recipe is enough reason on its own lol it is amazing!
Emilie Raffa says
Kami, bubbly active sourdough starter is the natural leavening agent used in lieu of instant yeast. You can make your own here, or as another baker has suggested, your can purchase one online.
Renee says
These are the best ever, dangerously good!!!
Sondra Jay says
Can I do the bulk method and leave them on the counter over night for the full 8-12 hours before I roll them out in the morning? If I decide to do the option fold how long should they rise before I roll them out?
Emilie Raffa says
Sondra, yes: this is the method I use in the fall/winter when our room temperature is around 68 F. The optional fold is done during the bulk rise, so the 8-12 hr. timeframe would be the same.
Kailin says
Hi Emilie! These were amazing! I actually accidentally let the bulk rise go about 20 hours (poor planning) and it seemed like they were totally fine! I’m going to make another batch for my friend, but she is Lactose (milk protein) intolerant. I saw your butter recommendation, but I’m wondering if you think cashew milk would be an okay substitute as well? I usually use it to bake with as a substitute, but wasn’t sure if the sourdough would be more finnicky. Any thoughts?
Emilie Raffa says
That’s great! Yay! Love when surprises work out like that ;)
Re: the milk sub, cashew milk should be fine as long as it’s unsweetened.
Shannon says
I’m also lactose intolerant and used soy milk (silk brand) and vegan butter (earth balance brand) and the cinnamon rolls turned out great!
Felipe says
What did you use for vegan glace?
Kandra says
We love this cinnamon roll recipe. It is so much better with thr extra butter. We use buttermilk for the milk in the recipe and they came out so delicious! We froze half and those came out perfectly.
Emilie Raffa says
Isn’t it better with more butter? Love the buttermilk addition too- I bet the rolls were extra fluffy.
Lauren D says
Hi! I’m so excited to try this recipe today as a test run for Christmas morning! I fed my starter earlier today, and it’s already almost at its peak (much faster than its taken recently…maybe because we finally broke down and turned on the heat? Haha!). I don’t want to miss the peak, so I think I’m going to have to make these soon. After they have time to double on the counter, can I put them in the fridge overnight before rolling them out and doing the second rise tomorrow?
Thanks!
Emilie Raffa says
Hi Lauren! Just to confirm, you’re asking if you can refrigerate the bulk dough (after it has doubled in size)?
If so, the answer is yes, absolutely. In the morning, you would roll out and shape the rolls.
I hope I’ve answered your question correctly! Please let me know. Have fun enjoy!
Lauren D says
Yes, that was exactly my question! Thank you so much, can’t wait to bake them today!!
Neeti Patial says
Hello there,
I found your recipe online really liked it. But, I have a question- After making the dough, and doing stretch and fold for 1 hour- can I keep the dough inside the refrigerator for the bulk rise and next morning roll it after keeping the dough in room temperature for some time?
Emilie Raffa says
Hi there! Yes, you can. But since the dough is made with sourdough (as opposed to instant yeast) it won’t rise much in the fridge. You’ll have to give it more time to double in size the following day.
Eliz says
Thank you for this recipe, the instructions and pictures made it easy to follow. My rolls turned out very dry, any advice on what I might have done? Also what do you think about substituting whole wheat pastry flour for the all-purpose?
Emilie Raffa says
Hi there! It’s possible the rolls were over baked and/or there was too much flour in the dough (always weigh your ingredients when possible for accuracy). I wouldn’t sub whole wheat pastry flour for the all-purpose flour; the texture of the dough will not be the same without additional adjustments.
Sofie says
Hi, possible to replace butter with oil in this recipe?
Emilie Raffa says
Hi Sophie! Unfortunately, it won’t come out the same. However, if you’re looking for a dairy-free sub, many bakers have had success with a plant based butter like Miyokos.
Connie says
Everyone LOVES these cinnamon rolls! If I make them to put on a Christmas cookie tray and made them smaller. Maybe cutting them 1” thick. How would that change the cooling time? Any idea? I can just wing it but would hate to waste a batch, so if you have any idea I would appreciate it! Live your recipes! Thanks!
Connie says
Sorry! I meant cooking time! Not cooling time!
Emilie Raffa says
Hi Connie! I totally get it. The things is, I haven’t tested it myself, so I do not have exact specifics. However, I’d check at the halfway mark to start. You’ll know they’re done when the rolls are light golden brown in color!
Kathryn Lloyd says
This looks so lovely! Do you think it would be possible to substitute brown rice flour, or some other gluten-free flour(s) for wheat flour in this recipe?
Emilie Raffa says
Hi Kathryn! Unfortunately, it’s not an even swap. To make this GF, you would need a GF starter & a specific GF sourdough cinnamon roll recipe.
Beth says
This is my favorite cinnamon roll recipe! Thank you for sharing it here and writing such clear directions!
Morgan Austin says
Love your recipes! Gluten question for you, is your son ( I think that’s the one you’ve mentioned sensitive to gluten) able to eat these cinnamon rolls? Hope I’m not being to personal. Just cooking for someone with a sensitivity so I thought I would ask. Love your cookbook!
Thanks,
Morgan
Emilie Raffa says
Hi Morgan! Yes! I have a son who is gluten sensitive and sourdough is the only bread he can digest. It’s funny, because when he was much younger and no idea what sourdough was (including the health benefits), he would tell me “Mommy, your bread is the only kind that doesn’t make my stomach hurt…” It’s like he knew. Anyways, totally not too personal to ask! Just keep in mind, what works for him may not work for others but it’s worth a shot :)
Lysa says
Can this be done without the egg? We have an egg allergy in the house
Emilie Raffa says
Hi there! Haven’t tried it myself, but I know many readers have used an egg substitute with success.
Laura says
Help! I put my dough in the fridge to bulk rise out of habit with a different recipe I usually follow. It’s been in for 8 hours and I still want to make them this morning. Will they turn out okay?
Emilie Raffa says
Hi there! Unfortunately, sourdough won’t rise much in the fridge overnight. Only doughs made with rapid rise instant yeast will do so. You’ll have to continue to let the dough rise at room temperature or in a warm spot now, until double in size. Then afterwards, you can continue with the rest of the steps!
Jeanne Blankenship says
Great recipe! We had these Thanksgiving morning. My favorite recipes in the book are the cinnamon walnut raisin bread and the rolls with cranberries and pecans. We had all of these for the holiday too!
Sarah B says
Wow! Made with the extra butter and flour method. It was a hit today. Everything you do is spot on. Thanks for another fantastic sourdough recipe!!
Liz Steger says
This is the best cinnamon roll recipe! I added more flour (about a cup more) so that the dough wasn’t so sticky and they turned out perfect!
Jenny says
Thankyou Emilie, I love making these cinnamon scrolls (they’re called scrolls in Australia!). I’ve just rolled a new batch with flour in the filling, although my family enjoy the “sticky bottoms”.
I find that cutting the dough with cotton thread works well for me. Love your book, thanks again.
Laura Beadle says
Hello! Thank you for this lovely recipe. I get a good bulk rise after 12hrs but once I’ve shaped, the second rise take ages! I have to leave out of the fridge for 12hrs again (in the fridge there’s very little rise). Do you have any tips to improve the second rise time? Or any I doing something wrong? Thank you
Emilie Raffa says
Hi there! Can you tell me your exact method?
Are you putting the dough in the fridge right after shaping? Or did you let it rest at room temperature first (for 1 hour) before chilling? This makes a big difference. The dough won’t rise much in the fridge which is why it needs a boost at room temperature (only doughs made with instant yeast continue to rise quickly when chilled; not sourdough). Otherwise, the dough will need more time to puff up. I like to keep my rolls by the stove while the oven is preheating.
Jeni says
I have your book and I love it–I always tell my friends to skip the mansplaining chefs who make sourdough recipes so complicated and check out your blog for easy straightforward recipes!
I’ve been dying to ask you a question for awhile! Every time I make one of your recipes that includes milk in the dough–I’ve made these cinnamon rolls twice, share and tear roles, the soft whole wheat, English Muffins–I notice a really odd metallic flavor….or if i can describe it as a blue cheese flavor? Do you know what I’m talking about at all? I’ve googled a lot to try and figure out if any other bakers have experienced this and have come up empty. Recipes without milk do not have this flavor. The end result of the recipes with milk always turn out great in terms of texture and crumb, it’s just this odd taste. Any ideas?
Emilie Raffa says
Hi Jeni! Thank you so much. I really appreciate the kind feedback :)
Regarding the bleu cheese flavor: I’ve never, ever heard of this before! But I’m so intrigued!
So tell me more… what type of starter do you have (flour type etc)? Tap or filtered water? Brand of flour? How long & at what temperature do your bulk your dough at? Any additional info, including and changes to original recipes and methods would be great! Not sure if I have the answer for you, but it’s worth investigating.
Jeni says
Thanks for your response! I just now remembered to come back to the post to check for a reply :)
I have a 50/50 hydration starter that I feed with either King Arthur or Trader Joe’s AP flour using scale for equal gram feeding with tap water
I bulk rise overnight and kitchen is usually 70 degrees or cooler depending on the season. Interestingly enough, a new baker opened up a little shop in my neighborhood and I bought a loaf of his Japanese milk bread using sourdough starter and I caught a hint of this flavor in it as well. Is it just me!?!
Emilie Raffa says
Hi Jeni! Thanks for circling back! OK, so to me, there’s nothing unusual in your sourdough routine that would yield that type of flavor. I think it might be your tastebuds, lol. If I come across any new info, I’ll be sure to update here :)
Joey Sundvall says
I have made these twice in the last month! They are amazing! The tip about oiling and flouring the work surface before rolling them out was magic! I did not have any issues at all. Will be making many more batches of these, that I am sure!
Vishi Gardner says
I have your cookbook and have tried many recipes. I have made the cinnamon rolls in the past and they came out perfect. Recently I made the recipe again and they looked perfect when I took them out of the oven but after they sat on my counter a while the cinnamon rolls toward the center fell and were doughy. What did I do wrong this time?
Emilie Raffa says
Hi Vishi! This has happened to me before. Your rolls were slightly undercooked. Bake them for a bit longer next time, covered in foil if they’re browning too quickly, and you should be good to go :)
Morgan says
Holy crap these are so good! I made a couple of adjustments. I used the extra butter and flour for the dough. I doubled the butter and cinnamon sugar mixture for the middle. Cooked them for 35 mins then added melted butter to the top along with the frosting. I also added vanilla and a touch of salt to the frosting. They’re amazing! Do yourself a favor and make these! You’re going to fall in love! Great recipe!
Emilie Raffa says
OMG…. yum. Amazing. Thanks Morgan! xx
Clare M says
These turned out amazingly well for my first try at cinnamon rolls, thanks to your great recipe! I loved almost everything about them, but I’m wondering if you have any tips for how to get the butter/sugar to stay inside the rolls during their rise in the pan? After I cut the rolls and put them in the pan to puff back up again before baking I noticed that most of the butter had melted out from the insides and was pooling on the bottom of the pan, so when they came out of the oven the insides were mostly dry instead of delicious and sticky. Is this normal? Was my rising temperature too warm and caused the butter to melt? Thanks so much! I can’t wait to bake again :)
Jacqui says
Clare,
I’m not who you’re asking, but perhaps they’re not rolled tightly enough? That would be my first guess. If your kitchen is very hot, that could be part of it, too. I’m in the southern US, and they do fine rising on my countertop. I did roll my last batch tighter, and they were the best ever!
I hope this helps. 😊
Jacqui
Katie Comb says
Fantastic recipe! This was my first time making cinnamon rolls and it won’t be my last! I made them by hand as I don’t have a stand mixer, it was quite time consuming and sticky, I had to add a little extra flour but I got there in the end, and it was worth the effort!
Jess says
Do you think I could prep the rolls, let them rise, refrigerate them overnight and bake the next day? Thanks for the recipe!
Emilie Raffa says
Hi there! Yes, you can. If they are not plump and puffy enough the following morning, give them more time at room temperature before baking.
Samantha May says
Hello,
I have been baking with sourdough for years know and it’s safe to say, I’m obsessed! I have been on the search for the perfect soft, slightly sweet dough and this recipe is the best I have found! Thank you so much for sharing.
I have made the recipe three times, and each time, I find that I have to add a substantial amount more flour during the kneading step. I’d say about 1/3 cup. Without this addition, my dough is more like a thick batter consistency. Have any other bakers experience this with this recipe?
Emilie Raffa says
Fantastic Samantha, thank you!
Regarding the texture of the dough, flour is like a sponge. Different brands will absorb more or less water, so it’s normal to adjust the consistency if needed. I use Kind Arthur all purpose flour for this recipe without having to add more flour. However, if you’re using a different brand (and the dough needs more flour) than by all means, do so! Totally fine.
Diane says
I made these they are so yummy! I did change the glaze as my hubby doesn’t like cream cheese glaze. They are so worth the time. I will be making them again. The dough was so delicious that I’m going to try it with a pecan cinnamon roll! Thanks so much for sharing this wonderful recipe! I couldn’t have got a better cinnamon tool from a bakery!
Diane says
Can I make this with my discard?
Emilie Raffa says
It may not rise. Bubbly active starter is best.
Danielle says
I have made these with starter past the active stage and they worked out fine. I needed a longer rise to let the yeast wake back up, but they puffed ok.
Paula Moss says
Traveling for Thanksgiving and wanted to bring these rolls with me frozen for the weekend. Can these be frozen and at what point? Ideally I’d like to freeze them in the springform pan just before cooking. How would you recommend baking – straight from the freezer to the oven or let refrigerate overnight?
Stephanie says
I’m wondering the same thing. The first time I tried baking cinnamon rolls I made the recipe by Little Spoon Farm and while it was good, this is better. She gives these freezing instructions….”To freeze the baked, unfrosted rolls, cover them tightly with both plastic wrap and aluminum foil. When ready to serve, let them thaw and reheat in the oven at 350°F until heated through, and then glaze while they are warm.
You can freeze unbaked cinnamon rolls, in a disposable baking pan. Arrange them in the pan, cover them tightly with both plastic wrap and aluminum foil. Then you’ll just need to remove them, allow them to thaw, and continue the baking and icing process.” Hope that helps, I haven’t tried it yet to see if it works with this recipe but I’m about to.
Emilie Raffa says
Hi Stephanie! Thanks for your feedback and tips :) I’ve just commented on this as well (see my note above). I’m going to re-test it this week or weekend and update the post.
Becky D says
Hi Emilie, I made this a few weeks ago and LOVED it, I am a complete novice and so appreciate all the little tips – they make all the difference! The recipe no longer says to heat the milk, is this right?
Emilie Raffa says
Hi Becky! Yay, I’m go glad you like them! Thanks for the feedback :)
I just updated the instructions yesterday, making them more streamlined (and easier to read). You do not need to heat the milk. When adding it to the hot melted better, the milk will naturally cool down the overall temperature faster. Some bakers were adding the butter and milk mixture to the dough when it was too hot, which made the dough too sticky to work with. The cool milk helps to avoid this.
Emilie Raffa says
Hi again!
Ok, so I re-tested a few make-ahead options.
For best texture, I recommend freezing the rolls (unbaked).
Instructions: place shaped and cut rolls directly in the springform pan, cover with plastic wrap, and pop in the freezer. The night before you want to bake, remove the plastic wrap, cover with fresh plastic wrap and defrost overnight at room temperature appx. 67 F (it should take 10-12 hrs). In the morning, they should be plump and puffy and ready. Bake @ 350 F for 35-40 minutes or until light golden brown.
Emilie Raffa says
Hi Paula! I’ve been meaning to re-test this (many readers have asked the same thing) but haven’t had the chance yet. However, I do know this: I wouldn’t bake the dough from frozen.
Instead, I’d shape them in the pan, freeze, defrost in the fridge overnight at room temperature until puffy before baking (this is would be the second rise step). You also might want to add a heaping spoonful of flour to the cinnamon sugar mixture to prevent the filling from leaking out during the overnight defrost.
Suzanne says
Made this recipe today! It was a succes and the kids loved it too. Second batch om the make! Added more butter this time (and a little bit more flour).
Greetings from Holland!
Emilie Raffa says
Hello Holland! Thanks for the feedback, enjoy :)
Alison says
Hi! I love these cinnamon rolls! If I wanted to make them into pumpkin cinnamon rolls, how would you recommend I do this?
Karla from Costa Rica says
I’ve always used my aunt’s cinnamon roll recipe which was passed on by her mother in law and never ever had the urge or need to change.
But —- this pandemic has me going rogue and testing all sorts of recipes. I landed on the clever carrot blog because my cousin uses your sourdough recipe. My first, your sourdough noir (epiiiiic), my second, your rustic sourdough for beginiers. This rolls were my third recipe from you and BOY were they goooooood. Ive never had such a fluffu layery dough. Tangy enough to burst the sweetnest… the best!
Emilie Raffa says
Yay! Love this! You had me laughing too ” this pandemic has me going rogue…” Glad you liked the recipe, and thanks for your feedback :)
Edith says
I have only recently started working with sourdough and this recipe is such a nice change from a regular loaf. It works perfectly every time and I think I like it better than sourdough bread! I have made a slight change in that I start my dough early in the morning so that the bulk rise happens during the warmth of the day (I’m in southern Ontario). I then roll and cut the dough in the evening and allow the buns to proof overnight in the fridge. I am not a morning person, so by doing this, I have a pan of delicious cinnamon rolls ready to bake in the morning. I can not describe how wonderful it is to have a hot pan of cinnamon buns first thing in the morning. Thank you for the amazing recipe.
Emilie Raffa says
Edith, that’s what sourdough baking is all about! Experimenting and making adjustments to suit your schedule. Glad to hear you like the rolls!
Brian says
Delicious! Making for the second time and realized just now I forgot to include the salt. Will that mess up my dough?
Emilie Raffa says
Brian, I’ve done this plenty of times! It won’t mess up the dough, but it will lack flavor. Perhaps this will be overshadowed by the cinnamon filling and sweet glaze ;)
Joanna says
These are the best cinnamon buns I’ve ever had, and each time I’ve made them I think “I can’t believe I made those!” ;-) Thank you for sharing yet another fabulous recipe. I particularly appreciate how well you write a recipe – the instructions are always so clear and help guide readers/bakers around any potential mishaps. I have your cookbook and am working my way through every recipe and they are all winners!
Emilie Raffa says
Joanna thank you so much! Really appreciate the kind feedback. Enjoy the book! xx
raphaela dernocoure says
I’m a big fan of your recipes. I have your cookbook. And have been baking sourdough for a good 6 months. The first time I made your scrolls they were good. The second time they were really sour. What do you uninitiated we have wrong?? Over proofed? Or my starter was wrong acidity?
Emilie Raffa says
Hi there! It’s most likely how the dough was proofed. In my experience, when you do a warm bulk rise followed by a colder second rise the dough will be more sour when baked. The acidity levels of your starter can effect the taste too. Refresh (feed) more often before using to adjust the acidity levels.
Siri says
Following every steps and turn out very very good I’m happy with the results Thank you. For sure I gonna buy your cook book😁😍
Emilie Raffa says
Fantastic, thank you SO MUCH!!!