Soft Sourdough Cinnamon Rolls

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.

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.

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!

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

• Sourdough Bread: a Beginner’s Guide
• Best Sourdough Pizza Crust (No steel or stone!)
• How to Stretch and Fold Sourdough {Video}
• Ultimate Sourdough Banana Bread
• Best Sourdough Pancakes

Print