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
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.
Keywords: sourdough, sourdough recipes, sourdough cinnamon rolls, cinnamon rolls, best sourdough cinnamon rolls, sourdough bread, sourdough starter
Comments
Anna says
I’ve made these close to half a dozen times. They are a heavily requested weekend menu item! My dough rarely takes more than six hours for a good rise so it’s hard for me to let them sit overnight especially if it’s summertime! The only thing I really change is that I make a salted caramel icing to top them which is to die for!
★★★★★
Amber says
I love these rolls! I’ve made them about a dozen times and they are a crowd favorite! I want to make them this weekend but I’m a bit time constrained and would like to premake these the morning before my company arrives. If I pop my dough into the refrigerator in the spring form pan ready to bake can I leave it there until the next morning? Or should I put it in the freezer and then pull them out to thaw overnight?
★★★★★
Jeni says
I would say go with refrigerator. I’m curious what you went with doing and how it worked out!
★★★★★
Stacy says
Soooooo good! Gonna double the recipe for more ! Didn’t make the glaze and brushed butter and they were still incredible
★★★★★
carrie curran says
My whanau love these! I do add the extra butter but also an egg yolk to the dough mix and they come out so fluffy and full of flavour! I do prefer them now with the cream cheese glaze as it’s not as sweet :)
Amali Kennedy says
These were THE BEST…. CINNAMON ROLLS I HAVE EVER TASTED!!!!!
I made them because I have recently gotten a sourdough starter and thought i would try my hand at it and I made them for my family for breakfast and they said “These are better than Cinnabon!” This recipe is awesome!
★★★★★
Wilma says
The best!!! I made the richer dough recipe. Also, doubled the ingredients for the filling. Used cream, confection sugar, and vanilla for icing. Made the icing fairly thin so it would soak in. My grandson is in the SPECIAL OPS of the Air Force. Cinnamon rolls are one of his favorite foods. He was home for a few days, and he devoured them. He gave me an A+. I was thankful I was able to make the delicious rolls for him
★★★★★
Michelle says
Ummm saving this absolutely amazing recipe. Mine came out better than any bakery rolls. Save, save, save! Thank you for this sourdough recipe!!
★★★★★
Cmg says
Delicious
★★★★★
Ellen G says
I only let the dough rise for about 8 hrs cuz the temperature where I am is hot enough. The dough looked like it doubled in size. But when I rolled it, it was sticky, so tears easily. When I baked them, about 40min under 350 Fahrenheit, the color was still whitish, so I baked a bit longer till light golden. But it came out a bit on the dry side… what did I do wrong.
Mitchell says
I need to make 82A 100 rolls can I just multiply the whole recipe or is there a certain formula I have to go by
Jennifer says
The cinnamon rolls turned out fantastic. Second proof was a little over 12 hours due to unexpected errand. Still cooked up perfectly. Had just the right amount of sweet & sourness. Thank you for a great recipe. I also have your book & have loved every recipe I have tried so far. I am a beginner at sourdough. About 3 months in and loving it!
★★★★★
Kimberly Moore says
Best cinnamon rolls I’ve ever had. I added some walnuts and golden raisins. I also added brown sugar on top of the white. Decadent !
★★★★★
Sourdough Cinnamon bipuns says
This is the second bake I have done with sourdough. The buns are the best cinnamon buns I have made! I made the soft dough adjustment with more butter and flour, and I’m so glad I did. Thank you for your videos, and step by step directions.
★★★★★
G Ho says
Yummy cinnamon buns and easy to make. Thank You for sharing.
★★★★★
Oaksoon says
Can you make the dough and use the same day instead of leaving overnight to make the cinnamon rolls?
Sutton says
Can I use a dairy free milk to replace using regular milk?
Emilie Raffa says
Absolutely! Unsweetened almond or oat milk would be fantastic.
Hélène says
I soaked my rolls in 1c heavy cream while rising before baking. AMAYzing! Try it. Just pour it over once they’re in the pan.
Teresa Ayoroa says
Great recipe,it’s a keeper 💕
★★★★★
Andrea says
Hi!
I’m wondering if I can make the dough, let it rise for about 8 hours, put in fridge over night and then in the morning assemble, let it rise for the second time and then bake?
Kimberly Moore says
This is exactly what I did and it worked. I let it sit from refrigerator for an hour tho
Wendy Graham says
I made the dough to make a “nut roll” (as we call it in my area). I split the difference in the 2 suggested options of quantities of butter and flour and kneaded the dough by hand less vigorously than I do for commercial yeast bread for about 6 minutes. It is delicious! I’m planning to make another roll tomorrow and will then make “sticky buns” (as we call them…probably known universally as butterscotch pecan rolls). Great recipe…amazing results…love the clear step by step instructions.
★★★★★
Heather says
Can you use a milk alternative for this recipe? Like coconut maybe?
Mallory says
These were absolutely incredible. I’ve never made cinnamon rolls with a starter before as I’m just getting into sourdough. Cooking them in the parchment with a springform was perfect, it held all of the filling in that has melted out of the bottom and then it caramelized on the bottom so the rolls were even better. I will be using this recipe only. I did everything as stated with the soften butter filling, and an extra 1/4 cup of powdered sugar.
★★★★★
Teri says
This recipe turned out EXCELLENT!
★★★★★
Holli says
These turned out fantastic! I don’t have a mixer so did it by hand. I did 4 sets of stretch and folds at 30 minute intervals, and the dough turned out soft and yummy. I didn’t have all-purpose flour on hand so I used bread flour and a little white whole wheat. Even with the changes, these were delicious! We will be making them again soon. Thank you so much for sharing!
★★★★★
Constance says
We loved these! I made these as a one day recipe, started around 9am and baked at 7pm. They were just the right amount of sweet and sour. They are still soft the next day. This is a recipe that I’ll be printing and adding to my recipe binder.
★★★★★
Hannah says
These taste incredible! I’ve made them once and am in the process of baking a second time, but I can’t seem to get them neat at all. My dough seems fine until I start rolling it out and then it becomes a mess, almost as if it’s over proofed. I’m afraid to let them rise a second time in case they totally fall apart on me. I wonder if I should chill before rolling or if my dough is just too wet to start with? Also I subbed in oat milk and vegan butter for these, not sure if that would contribute to this issue.
★★★★★
Tonya Harlan says
I wish I could post a picture- these rolls had so much volume! Followed the modifications (minus a few Tblsp of the butter), and added vanilla to the glaze. I doubled the recipe with no issues. Everyone raved about how delicious!
★★★★★
JOAN RICHARD says
These are amazing. I made the richer version and the dough is incredible. I wish I could think of other things to make with it. It is so fluffy. The only thing I would change is more cinnamon the next time, otherwise they ar perfection.
Igo Gomes says
I’ve tried this recipe and I like it a lot! However, I found my buns a little bit too sour for my taste and for most of my tasting panel friends’ 😅😅! I don’t know if the problem was my starter or the long chilling in the fridge before baking (after the second rise I chilled the dough for an additional day). I’ll try differently next time!
★★★★
Emilie Raffa says
Hi there! The long chilling is the issue. This will deepen the sour flavor. I would only chill the shaped rolls (second rise) for up to 12 hours. Hope this helps!
Martha says
I enjoyed making this recipe, it was clear with extra information as I began to question certain steps. I’m not very familiar with baking with sourdough so I need to experiment more. I followed the recipe exact until the filling part, I opted for melted coconut out and coconut sugar instead of regular, wrapped in plastic and froze them to bake over the weekend instead. Here is where something went wrong and I am not sure what..I changed the plastic wrap and let them defrost & rise at room temp, warmish environment (did not take temp but deff not cold – myb next time I should take exact temp?) and they didn’t rise. I’m still baking and eating them lol but interested in knowing what to change to have a better outcome. If anyone has suggestions please share
Emilie Raffa says
Hi Martha! A few things you can do: Next time, allow the dough to rise first before chilling/freezing overnight. One hour is best, but you can go up to 2 hours depending on temperature (the colder it is, the longer it will take). This way, the dough has a head start- it should look puffy. Second, when defrosting, give it more time at room temperature if needed. The dough won’t need to rise necessarily; it just needs to puff up and look less dense before baking. Both of these tips should help.
Martha says
Thank you I will adjust next time!
★★★★★
Wendy says
“allow the dough to rise first before chilling/freezing overnight. One hour is best” This advice is not included in your Baker’s Schedule alternatives. Not everyone will go through the comments to catch this tip. This sounds like good advice and ought to be added. No rating because I haven’t made this yet. Fairly new to sourdough and looking for breads other than crusty boules.
Emilie Raffa says
Hi Wendy! This step is actually mentioned 3 times outside of the comment section here. In the body of the post, you’ll find it under Second Rise, Baker Schedules, and in the recipe itself at the bottom of the post.
Geralyn says
I just made one of the baker’s schedule alternatives and did not catch that comment either – my rolls definitely did not puff up for the 2nd proof after freezing and I’m wondering if that’s why.
Renee says
I followed the dough recipe as directed (egg at room temperature), but I let my bread machine prepare the dough and left it in the machine overnight. Then, finished the next steps according to the recipe the next morning. It turned out perfect. For the icing, I made a marscapone frosting. I can’t wait to make it again.
★★★★★
Ginny says
I made this recipe after taking Emilie’s Baking class. She clearly demonstrates every aspect of the recipe. She’s a fabulous teacher. It gave me the confidence to try. Wow! What a great experience!
The above pictures and explanation I used as a review as I prepared them. I served the rolls to company and received rave reviews such as, “Best ever cinnamon rolls”. Thank you
★★★★★
Tracey says
By the sound of the directions, it seems like the milk is heated but nowhere in the recipe does it say to heat the milk. Adding melted butter to cold milk will not heat the milk.
Emilie Raffa says
Hi Tracey! The directions do not specify to heat the milk first. It’s added directly to the hot melted butter. The whole mixture becomes warm. Works like a charm!
Sadie says
With more than 200 reviews for these delilcious rolls it almost seems redundant to add another one. I’ve tried many recipes for cinnamon rolls, both yeasted and sourdough, and this is definitely one of the best. The recipe is well written and the photos are helpful. The dough is smooth, soft, and easy to work with. The subtle changes I made to the recipe wouldn’t have altered the structure of the dough. I used a mix of dark brown and granulated sugar in the filling, added cardamom and orange zest to the dough, made 10 rolls in a 10″ springform pan, and slathered the rolls with a cream cheese frosting while warm instead of the glaze. After a 10 hour rest at 68° the dough had not risen noticeably. I set it in a warm oven for 2 hours until it was almost, but not quite doubled. The final proof was 2 hours. It didn’t stick to the counter and rolled easily into a log with lots of spirals. I set the springform pan on a baking sheet to catch any butter than oozed out while baking, which it did. I removed the outside ring of the pan after the rolls had cooled for 15 minutes then frosted them before separating. Once they’re pulled apart the sides dry out a bit, but otherwise they’re soft with a bit of a chew, and not cloyingly sweet even with the frosting. Great recipe!
★★★★★
Balaji says
Using my mature starter, I found this recipe results in amazing sweet and tangy fluffy rolls!
★★★★★
Yumika says
Hi Emilie! I can’t wait to try this recipe out this weekend. I’ve made my sourdough starter using strong bread flour, is that fine for this recipe? Is there any reason why you’ve opted for all-purpose flour vs strong bread flour?
Thanks!
Yumika
Susan says
I’m thrilled. The flavor and texture are splendid. I’ve never had the success baking with yeast as I have with sourdough starter. No sour taste at all. I did the 1/2 cup of butter richer dough suggested in the notes.
Mistakenly I cut the sugar and cinnamon a bit. Not next time.
I wonder if this dough might be used for a sticky pecan PA Dutch bun recipe?
Thank You sharing your awesome not too difficult recipe and techniques.
★★★★★
Lynn says
These were absolutely stunning! Has anyone doubled or tripled the batch? I need to make cinnamon rolls for a crowd at an upcoming event, and I would love to use this recipe. I just need to find a way to multiply it!
★★★★★
Robin LaDuc says
I made this and they came out great I have a question is it ok to leave them in the parchment paper for me to serve tomorrow morning
★★★★★
Julie Grace says
These look fabulous and I can’t wait to make them. I don’t have a stand mixer, though. Is there any specific technique I need to know about if I’m using just my two hands? Do I knead until the dough gets to a particular consistency or how do I know when it’s right and ready?
Alexis D. says
I made this for Christmas morning brunch for my family and it was an absolute hit. I followed the dough recipe to a T before I saw the note at the bottom about 8 tbsp of butter and 3 cups of flour but it, again, turned out fantastic. The only thing I did differently was decreasing the amount of white sugar in the filling and added in brown sugar to make up the difference since I like both sugars in mine. I highly recommend this recipe!
Another note, I left my dough out on the counter overnight and it more than double in size. I was slightly worried that the dough would not turn out as good but it was fine. However, I am not Paul Hollywood.
★★★★★
Brittany says
Thank you! These are by far the best ever. Better then any restaurant that serves a yeast roll. You really can’t even compare sourdough to yeast. Never going back. I have played around with this recipe and my favorite is with 6Tbs of butter and baking in the round spring form pan. I made gifts from the 8×8 pan with 9 1.5 inch rolls, but 8 rolls cut closer to 2” is THE BEST . I make my own frosting with orange oil 😍. I also prefer the over night schedule and a long bulk ferment with the oven light on. I do just 1/2 TBS more of butter in the filling and I dust with flour using a had strainer before rolling.
Thanks again for posting! Your sourdough recipes are my favorite and I share them with everyone. I wish I could post the pictures! I filled mine with nuts and raisins.
★★★★★
Pam says
It’s Christmas morning and I was proud to treat my family to the best cinnamon rolls I’ve ever baked. The make-ahead freezer method worked like a charm. Left them out before bed last night and they rose beautifully overnight. I popped them right in the oven when we came downstairs and they were ready just as we finished opening gifts. A perfect Christmas breakfast! This will be my go-to recipe from now on!
★★★★★
Brittany says
Yay! My sister did that too!! The freezer method. I love the overnight 😍😍merry Christmas with the best rolls!
★★★★★
Lisa says
Add a few tablespoons of flour to cinnamon sugar mixture . It glues it in. Good luck! Im trying this advice as I write this. 🤞
Emilie Raffa says
Yes! Flour totally helps. There’s already 1 tbsp. included in the recipe. But perhaps a bit more might help. Enjoy!!
Maryanna says
I make cinnamon rolls every year for Christmas morning and I am excited to try these again this year!
I made my dough Wednesday and Thursday I rolled them out and cut them. They’ve been sitting in my fridge. We are planning on baking them tomorrow. Is that too long in the fridge? Is it too late to freeze them? I don’t want them to overproof.
Sheena says
I love this recipe. Such amazing fluffy cinnamon rolls! Any tips for keeping more of the cinnamon sugar mixture in the rolls? When I transfer them from my pastry board to my springform, have the sugar ends up falling out. I end up trying to scoop what I can back onto the top of them. Help!
★★★★★
Emilie Raffa says
Hi there! When sprinkling the sugar mixture over the butter brushed dough, make sure to smooth it over and pat it down. The texture will become more wet, rather than sandy and loose, which will help keep it in tact. Also, make sure the dough is rolled nice and tight!
Jenna says
Do you have a suggestion for what to use instead of egg (kid has an egg allergy…). I’ve seen applesauce as a replacer for some cinnamon roll recipes, but I’m just not sure how much to use in place?
Thank you!
Emilie Raffa says
Hi Jenna! I haven’t tested this specifically, so I’m unable to advise. However, readers have commented here that both flax eggs and standard egg replacers work.
Emmalie says
Hi, after I roll them up can I leave these for over 24 hrs in the fridge? will they not over proof? thanks!
Emilie Raffa says
Emmalie, I would advise up to 12 hrs. in the fridge for the second rise. It’s possible the dough can go longer. But 24 hrs might be too long. The dough might over proof and/or taste too sour.
Lisa Keys says
I have been making cinnamon rolls for 40 years and this is the best recipe using the 8 tablespoons of butter in the dough for sure
★★★★★
Emilie Raffa says
Lisa, I agree with you! So rich and tender with the extra butter!
Lisa Keys says
Merry Christmas and thanks for sharing your goodness
★★★★★
Emilie Raffa says
Merry Christmas to you too! My pleasure xx
Amanda says
I am making these tonight for tomorrow! Do I let the dough sit in the fridge for the bulk rise (overnight) or out on the counter? Only asking because of the milk and egg.
Thank you!
Emilie Raffa says
Amanda, overnight on the counter is fine in winter, about 65- 68 F. The bulk dough won’t rise in the fridge (like cinnamon rolls made with instant rapid rise yeast). Sourdough takes a lot longer!