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. Makes 8 rolls.
Sourdough cinnamon rolls: soft, feathery scrolls of luscious sweet dough filled with gooey swirls of warm cinnamon-sugar. Can you think of anything more cozy for breakfast besides a slice of toasted sourdough bread?!
I must confess however, I wasn’t always a fan. Traditional cinnamon rolls were too sweet for my taste and the heavy, sugary glaze was a bit much. And with all the recipes out there (and there are tons) I wondered: does the world really need another cinnamon roll recipe? Yes! It does, especially when it solves the problems most cinnamon rolls have.
Why My Recipe Works
- Softer, taller rolls. Baking in a 9-inch springform pan is my secret. The higher sides traps in more moisture, making the rolls light and luxurious, with a squishy high rise.
- Subtle tangy flavor. Bubbly, active sourdough starter naturally leavens the dough and lends a lovely taste 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 {Step-By-Step Recipe}
Before your begin: check out my Baker’s Schedule. You’ll have a better idea of when to start the dough and how to prep ahead.
Step 1: Mix The Dough
To Start: Make the dough in the evening. I suggest using a stand mixer (the dough is sticky). If you don’t have one, mixing and kneading can be done by hand. The goal is a soft, supply, buttery dough.
Step 2: Bulk Rise
Cover the bowl with lightly oiled plastic wrap. Let the dough rise overnight at a cool room temperature (68 F) until double in size. The dough will look domed, puffy and airy when it’s done rising.
How long will it take to rise? Temperature controls time. For example, my dough took ~12 hrs. @ 67 F. Your room temperature may differ from mine which will effect the rise time. This is normal. Watch the dough and not the clock!
Step 3: Roll the Dough
The following morning, lightly oil and flour your countertop. This is THE BEST tip by the way. The dough won’t stick! I use an all natural olive oil spray from Trader Joe’s. Works like a charm.
Ok, so now: 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 in a 16 x 12-ish rectangle. When first testing recipes, I never thought the above dimensions were that important. But it’s actually crucial: you’ll get ~8 rolls to fit a 9-inch springform pan.
Step 4: 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.
Step 5: 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 to the swirls stay in tact when baked. Once you get to the end, face the dough seam side down.
Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. I’ve found that gently “marking” the dough first ensures each piece is roughly the same size before cutting. I’m the worst at eyeballing this stuff.
Tip: If at any point the dough sticks (it tends to get warm from the heat of your hands), lightly oil or flour your finger tips and try working with it again.
Step 6: Second Rise
Place the rolls into a parchment-lined springform pan and let rest for about 1-2 hours, or until the dough puffs us.
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. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and freeze (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Step 7: Bake The Cinnamon Rolls
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. The warm cinnamon will smell incredible!
Step 8: Make 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. You could also 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! And if you like this recipe, be sure to try my other homemade breakfast favorites: sourdough pancakes, waffles, crêpes and scones.
Sample 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.
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Soft & Gooey Sourdough Cinnamon Rolls
- Prep Time: 15 hours
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 rolls 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft, overnight sourdough cinnamon rolls are perfect for breakfast, brunch, 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
Renee says
BEST cinnamon rolls I’ve ever tasted in my life. And I have tried hundreds.
I make it will all the extra butter. FABULOUS.
Bonnie says
This is absolutely one of my FAVORITE recipes of all time. If you go slow, and follow her steps and explanations, you will be amazed they actually turn out and look like her pictures. Beware: When you bite into her cinnamon roll you just made and take that first bite, you will find yourself making yummy noises. Take your time eating it and enjoy every bite and then stare at the rest of them to decide if you can stop at 2.
Nikki says
These were a hit in our house!
Cobia says
Getting ready to make these!! I can’t help but wonder if I am reading your “tips” correctly.
I’m reading your “deluxe” version is 1) Add an extra 6 TBS butter for the dough and then 2) add an extra 4 TBS butter to the cinnamon mix. Total butter = 14 TBS butter instead of the original recipe of 4 TBS butter total. That’s 3.5 times butter compared to the original recipe.
I LOVE butter… I’m not complaining. I’m just saying this sounds like a disproportionate amount of variation to the original recipe.
Lauren says
She off sets the extra butter in the dough with 60 grams of more flour and 1tbsp more flour in the filling.
Michelle Gallaga says
I followed the recipe exactly as stated and it was absolute perfection! I was ready to give up doing sourdough because my breads just come out too heavy but this recipe changes my mind. The rolls were fluffy, just the right amount of sweetness and just delicious.
Hailey says
This recipe was so easy and turned out amazing! My 5yo daughter said if she could give it 100 thumbs up she would. My kids have dairy allergies so I substituted with vegan butter and oatmilk and they still turned out great. Super soft and fluffy.
Anaa says
Can i use plant based milk & a flax egg?
Lonny says
I did. I used plant based half and half instead of milk (for the extra fats!) and flax egg, and the came out beautifully.
Brooke says
Most delicious cinnamon rolls! Thank you for the wonderful, clear, and thorough recipe!
Kimberly says
This is a great recipe.
Stephanie Badgerow says
Does anyone have the nutrition facts? My dad’s a diabetic so trying to find out how much sugar. I tried substituting some of the regular sugar for different alternatives, but nothing comes out 😔
Laurie says
Try allulose – behaves just like sugar in baking recipes.
Carissa says
I’m a diabetic and put it into a recipe builder! Each roll without icing is 44 carbs. Not exactly diabetic friendly but maybe doable paired with some protein!
Trisha says
I love this recipe! The dough is so lovely to work with. And not overly sweet. I use the extra butter dough and melted butter filling. After rolling cutting and letting rise 1-2 hours, I’ve left them in the fridge for up to 48 hours, let them come up to room temp then baked. They turn out perfectly still!
Cheryl says
My dough doesn’t seem to be rising! Been 8 hours any hints?
Placed it in the oven with a pan with boiling water
Patricia says
Will this work with bread flour or all purpose bleached flour?
Summer says
I have made these multiple times and love them!
This go around my dough didn’t double. I didn’t use a stand mixer, not sure if that’s why, my house is at 66 degrees usually takes about 10-12 hours. It doesn’t look any different from when I made the dough last night. Can I do anything about this? Will they still turn out? It’s for company I hope you can reply! Thank you
Joanne fenoff says
I have made these mult6times and love them!
Can I use the same recipe for a savory pizza roll with pepperoni and cheese or will it be to sweet. How would I modify it. Thanks gir your input.
cyril tobin says
Used this recipe a half dozen times now … always a hit with the grandkids. I usually use a bit o vanilla in the cream cheese topping. Seems to add a bit of flavour but certainly not necessary.
Isabel says
Double the recipe! This dough was perfect. I made it last night and the cinnamon rolls this morning. I did add a little more flour to the mixer once I saw it wasn’t making the dough ball. A minute later it was perfect for the bulk rise. I make a lot of sourdough (thanks to your book) but this one isn’t in it. Thanks to your Clever Carrot, I’ve got a keeper. It is currently doing the last rise and I have no doubt they’ll be gone quickly. By the way, I was gifted your book with a sourdough starter in 2020 and have done the same for aspiring bakers. The best gift ever🫶
Megan Evans says
Do you allow for the 2nd rise before freezing?
Jess says
Would it be OK to let them sit in the fridge up to 48hrs before baking? I’m assuming it’ll just a yield a more sour flavor.
Emilie Raffa says
I haven’t done this before, but it’s definitely worth a try! And yes, the flavor might become more sour with an extended rest in the fridge.
Gabbie says
This is my go-to cinnamon roll recipe! I used both variations (more butter) and love how the dough tastes and feels. I highly recommend this recipe!
Julia says
Such a good recipe! I did the enriched dough update, but for the softened butter filling, I took a gamble and subbed about half of it with pumpkin purée. They were positively addictive! Highly recommend.
Barron Stringfellow says
These cinnamon rolls are beyond amazing! They are pure decadence!!!!
Trace says
Really good. You won’t regret it. Freeze a few, bake a few now.
becca bozarth says
OMG!!! Best cinnamon rolls I have ever made. I am eating myself sick!! The sweet and sour flavor is amazing! Can’t wait to share with friends and family! Thank you for this wonderful recipe! Seriously they were incredible!!!
Debra says
These turned out nice and soft, but I wish the dough itself was a bit sweeter. If I make again can I add sugar to the dough without throwing off the recipe?
Megan says
I accidentally made the dough with 1/2 cup of sugar and they turned out pretty tasty 🙂
AnnaLaura says
Hi there! I was just wondering if you recommended letting the rolled and cut rolls rise for the last time before freezing?
Allison says
These turned out wonderfully, with an open tender texture. I made the overnight version and doubled the recipe. The dough is very soft and hydrated. I didn’t add any more flour than the recipe called for and by the morning, the flour was fully hydrated and the texture really lovely. I would avoid the temptation to add more flour to make the dough easier to handle. I only added flour to the surface of the dough when I was rolling out the cinnamon rolls. I also add 1/4-1/2 teaspoon of cardamom to the cinnamon.
Raechel says
These are the BEST cinnamon buns!! I have made them numerous times using the enriched dough variation! Only recipe I use now:)
Kim says
So I see most everyone commenting has had great success. Not sure what I did wrong but mine seem very dense. Not light and fluffy. What did I do wrong?
Jill says
Could you prep the dough in the morning and let them
Bulk rise all day and prepare and cut them in the evening and then just refrigerate over night? If so, would you need to let them sit out at room temp for a while before baking?
Abigail says
This is an INCREDIBLE recipe! Wow, everything is so clear in the directions, and it turned out perfect! Please keep making recipe’s like this. Such high quality taste. These cinnamon rolls are my dream.
Rachel says
Can I bake this in a cast iron pan??
Kari says
The best sweet rolls!!! I’m new to sourdough life… I’m not the best at keeping starter alive haha, but so worth all the trouble of sour dough process as this recipe makes even my imperfections hidden…recipe is outstanding and worth every minute of your efforts to achieve such flakey layers, so much flavor and the softest sweet rolls. I highly suggest to use the extra addition of butter and flour at bottom of recipe she added as optional. My family & I Loved them!! Thank you so much for sharing!
Krista says
Great recipe! Have made it several times and my friends and coworkers enjoy them. If we don’t eat all of them fresh out of the oven, what is the best way to reheat? I’ve wrapped a moist paper towel around them and placed in the microwave for 10-20 seconds and they come out well, but wondering if anyone has any experience with rewarming in the oven.
Liv says
Put them in a baking pan, if they are not already in one, add a tiny bit of water, cover with foil, Reheat in oven at 350, for 15 min.
Hilary DeLong says
Made these for Easter brunch. They were fabulous! So light and fluffy, with just the right amount of cinnamon sweetness and gooey frosting. Everyone loved them!
Everything I have tried from your site has been wonderful! Thank you for all of these amazing recipes.
Michelle says
I made these for Easter breakfast and they were perfect! I used the 2 tbsp of butter in the dough and the softened butter for the filling. I did add some finely chopped pecans on the top of the filling before I rolled them up and they were everything I wanted in a cinnamon roll! Not too sweet, perfect balance of flavor! I will definitely use this recipe everytime I make cinnamon rolls 😋
Jules says
They turned out pretty well! The only thing that did not go well was mixing and spreading the softened butter with the cinnamon sugar mixture.
Emily Bishop says
For this, is this JUST the dough or is this everything, shaped, filled, etc?
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.
Paige says
Hi! I want to double this recipe for Easter. Should I double the recipe in total or just make one batch in one bowl and another batch in a separate bowl? Thank you!
Mari says
I’m excited to try this recipe! They are currently in the oven! I found the softened butter filling really hard ro spread in the dough! Will try the melted version next time!
My corners have no filling 👎🏼
kate spence says
I would like to double the recipe for Easter. if so, should I put into a 9X 13 pan?
thank you
Taite says
I just finished a batch and put them in my 9×13 and ended up with three rolls to deal with. I put them in a small Pyrex dish and it went so well.
Janeen says
Made these last night. Let them bulk in frig. Got up this morning and rolled them out after leaving on counter for 2 to 3 hours. They are fabulous. I did accidentally use bread flour in first batch. However they were delishous! I used all purpose this time. Anxious to compare. As a rule I like all purpose the best. We will see.
Tiffany says
Hi! If I want to put the dough into the fridge until the day after tomorrow, do I bulk rise overnight tonight, or let rest 1 hour then put in fridge? Thanks!
Anonymous says
Rona says
I couldn’t believe how well these turned out! I’m relatively new to sour dough —got some starter from my sister. My stand mixer broke so I stirred the dough with a wooden spoon for a few minutes and then left on the counter overnight—in the morning the dough was wonderfully easy to handle. I love your website and excited to try more of your recipes!
Anonymous says
Julie says
These turned out well. Accidentally used bread flour so not sure how that affected it. Also, the sugar kind of hardened on the bottoms.
Janeen Roberts says
I also used bread flour. They are great. Wouldn’t surprise me if they are better with it. Texture is fabulous!
Amanda Manni says
Omg wow! These were amazing! I can never eat a store bought cinnamon roll ever again! Thank you!
Anonymous says
Anonymous says
Emmy says
I made both regular recipe and the richer dough recipe. They were both good, but the dough with 2 tablespoon of butter was slightly dry and the one with 8 tablespoons of butter was a tad bit buttery for my taste. I think 4 or 5 tablespoon should be fine. I would also add 1/2 cup of sugar to the dough to bring up the flavor.