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
Ingrid says
Hi!
Do I need to proof the dough before rolling out the cinnamon rolls and freezing?
Ana says
How long can the cinnamon rolls chill in the fridge before baking? I would love to make them for Christmas morning, but they’d have to chill in the fridge for about a day and a half before baking with my schedule. Thanks!
alyson says
I have the same question!
Jen says
Hi! I was looking for the same info- she answered in another comment. Recommended chill time is up to 12 hours.
Ana says
As an update – I placed the cinnamon rolls in the fridge probably around noon Saturday and didn’t bake until 8 am Monday. I thought they had a sour tinge to them, but no one else did, so I think I already put it in my head, haha. They were delicious! It’s good to know that they still come out even if you’re busy the day before!
Lenora Roland says
That’s fine. I just did that today.
Kaufman says
I only have a hand mixer is that fine to mix the dough? Do you mix the starter with water? If so, how much water do I mix? My dough is coming out so hard.
Chelsea says
Is it just 100g of starter or do I need to mix it with water? My dough is super thick. If I need to put water in it how much?
Helen McCormick says
Did you add 160 g (2/3 cup) milk, whole or 2%?
Keely says
Looking for some advice! I just made the dough but I don’t have a dough hook. What can I do? I have a kitchen aid mixer but not the dough hook.
Emilie Raffa says
Hi Keely! Use the paddle attachment- it’s fine. The dough might look like batter during the initial mix (this is from the attachment) but you can pull it together with your hands to form a ball at the end. Hope this helps!
Keely says
Thank you so much!
Tamera says
OMG the best cinnamon roll recipe ever!!! I did improvise a little
I sauteed an apple diced small in a little brown sugar and butter finished with a few tablespoons dark rum, added 1/2 C chopped pecans mixed it all with the cinnamon sugar filling chilled it a bit and used this mixture for the filling. It did take it over the top of yumminess
Julia Brooks says
Question:
Could you replace the milk with eggnog? Thanks!
Emilie Raffa says
Ooo. Yum. That sounds really good. I’ve never tried it, but if you experiment let me know. The extra sugar, eggs and cream will definitely make the rolls richer and therefore might brown a little bit more… but other than that, I don’t see why not!
Allie says
Question! After placing the cinnamon rolls in the pan, is 24hr in the fridge too long before baking? I’d prefer to avoid freezing if I can. Thanks!
Emilie Raffa says
Hi Allie! You can, but the taste might be too sour. Some bakers have reported this, as chilling the dough for an extended period of time will deepen the flavor. But sourdough is different for everyone! My recommendation is up to 12 hours (and then perhaps when you have time to experiment, extend the time and see how they come out).
Tricia says
I am trying these games to the first time. I started yesterday.. such pretty dough to work with. I let it rise, but ran out of time,(story of my life, but I’m okay with it 😊). I actually slept in this morning, I never do that! Ha!!so I made my honey a couple eggs, and proceeded on to my dough. I let it rest to room temp, about 60-65 min., then rolled out, and let rest while I mixed my butter, cinnamon mixture.
Rolled it, cut it and put in my spring form.. They’re huge! Love it! They’re resting now.. Thank you for this recipe!! Truly a fun dough to play with, using my levain. Excited to taste them in a couple hours. I needed to get my message on here before I forget and get busy. Happy Holidays!! And Thanks Again!! Tricia
Emilie Raffa says
Tricia, thank you. I’m so glad you took the time to comment because your experience is a true testament of how flexible the process is. And you didn’t fight it- you just went with the flow, trusting that it would turn out albeit your schedule and sleeping in (what’s the like? lol). I’m super thrilled you liked the recipe. Happy holidays :)
Michael panzine says
Cody Ukich says
Could you make these in a disposable round or rectangle pan instead of a springform? I’m going to freeze a couple batches and thought that would be easier. Thanks!
Emilie Raffa says
Hi there! I haven’t tried it, but I’m sure it would work. I’ve seen it done before!
Meredith says
For what it’s worth… I doubled it and it works fabulously. (Also added some orange zest in the glaze. So good!)
I ended up proofing the dough almost 18 hours. It was a very slow rise.
I put nine rolls in each 8 x 8 aluminum pan.
They baked really evenly, and it worked great!
I par-baked them for 10 minutes at 350, cooled them completely, wrapped them in saran wrap, and froze them.
here, after taking them out of the freezer, I thawed them completely, and finished baking!
They are amazing! Household favorite. Thank you for the recipe.
Meredith G. says
Hey! Do you have any advice to scale up this recipe? Have you made it 2x or 3x before?
We love making single batches but I want to make/freeze a bunch for Christmas presents this year!
Emilie Raffa says
Hi Meredith! I’ve only doubled the recipe, using a large, high-sided dough tub with lid (and measuring marks) to track the dough’s growth during the bulk rise. From there, I proceeded with the rest of the recipe, freezing the dough in (2) separate springform pans. If you don’t have multiple baking pans, consider disposable tins? Another reader just asked about this. Although I haven’t experimented with disposable tins, it’s worth a shot.
Jeanette Witten says
Fantastic recipe – I actually made these vegan very easily by substituting vegan options (flax egg, soy milk and vegan butter). They were perfect! Thanks so much for the wonderful recipe!
Emilie Raffa says
Excellent! Thanks for sharing your tips!
Hilda Chacon says
Lydia says
There’s a reason this cinnamon roll recipe has a high star rating. It is so good! Better than any others I’ve tried. I topped them with a brown butter bourbon maple buttercream. ⭐️⭐️⭐️⭐️⭐️
I don’t usually leave reviews but this one needed it. And While I’m familiar with the workings of sourdough, All the helpful tips were an added bonus too.
Emilie Raffa says
OMG brown butter bourbon maple butter cream sounds soooo amazing (I even like saying it). Please share how you did this. I’m drooling!
Abbie says
Made these today and they truly are the best cinnamon rolls we’ve ever had! Light, fluffy, delicious!
So good. And thank you for the clear directions!
Emilie Raffa says
Fabulous! Thanks for the feedback Abbie!
Tish Ann says
I’ve tried just about every sourdough cinnamon roll recipe I’ve come across and yours is the only one I keep coming back to! This recipe is perfection!
Emilie Raffa says
Thrilled you liked it. Thank you! xx
Ashleigh says
I’m the type of person who tried new recipes, even for the same dish, I get it from my mother. This is one recipe I do not leave. I make this recipe a couple times a year for special events and always for Christmas. Sourdough is a labor of love and it is my contribution to the holiday. I have baked them the same day, I have refrigerated them for later baking and I have froze them and they all turn out brilliantly. I follow the recipe exactly and all her notes. And I most definitely use the “richer dough”, is there any other choice?!
One thing I do differently which I learned from another cinnamon roll recipe, during the final rise of the rolls (in the pan), add 1/2 cup slightly warmed heavy cream. Pour it over the top of the cinnamon rolls and let them rise until ready to bake. It gives them extra moisture that is to die for.
Thank you for a recipe I’ll use forever, which is saying a lot for this family.
Emilie Raffa says
This is such helpful feedback- thank you Ashleigh! I’ve heard of this cream pouring business over the rolls during the final rise and I’m totally intrigued. I can literally picture that extra, steamy moisture. Love it. Happy holidays to you and your family! xx
Julie Burton says
This recipe sounds wonderful! I have a question for the bake ahead can you just put them in the fridge overnight instead of the freezer? Or will they rise too much?
Emilie Raffa says
Hi Julie! Chilling in the fridge over night (instead of freezing) is totally fine. I typically let the rolls rest for 1 hour at room temp. first, then chill. They won’t rise much in the fridge. So, give them more time if needed the next day prior to baking.
Kristin says
Just made these today using the recipe notes that use a higher quantity of butter and they were DELICIOUS! Best cinnamon rolls our family has ever had. I think we keep our house around 65F at night, so it took around 14-15 hours for my dough to double in size, after placing it in our warm laundry room for about 3-4 of those hours.
Emilie Raffa says
Fantastic feedback, thank you Kristin! So glad you like them :)
Deborah says
Hi Emilie,
Thanks for this recipe. I’ve used it successfully a couple of times. One time, I froze the shaped rolls for several days. Can they stay in the freezer for up to a month, and still bake up like a dream?
Emilie Raffa says
Great question! It depends. If your starter is strong, frozen rolls should last up to 1 month. If you run into any issues with the rise, it could be that your starter has lost a little of its power. The freezer can do that in some cases with sourdough.
Deborah says
Thanks for your reply, Emilie. The rolls had already been in the freezer for nearly a month by the time I received your advice. As it turns out, I DO have a nice, lively starter; however, the monthlong freeze did NOT work. I took the rolls out of the freezer 12+ hours before I’d hoped to bake them. They never rose at all, even after coddling in a slightly warm oven. Baked anyway, and this was a colossal fail. Should I have allowed the shaped rolls to rest for 1-2 hours before freezing? I shaped them, panned them, then put them in the freezer directly. The experiment continues…
Lindsey W Baird says
I’ve tested 3 different sourdough cinnamon rolls and this was by far the best!
Emilie Raffa says
Thanks so much Lindsey! xx
Steve says
These rolls are amazing. The overnight rise process works perfectly and the end result is a light, fluffy and tangy roll w great flavors. I’ll be making these on a regular basis!
Emilie Raffa says
Thank you Steve! I’m thrilled the recipe worked out for you.
Kristen says
Hi there! I love all of your recipes and was excited to try your cinnamon rolls! I did everything as listed to make ahead. I took them out of the freezer, replaced the wrap, and left them on the counter at room temperature overnight. This morning there was a lot of excess liquid in the bottom of the pan. I poured it out and while baking, there is more liquid. Hopefully they still taste good, but any thoughts for the next time? Thanks !
Emilie Raffa says
Hi Kristen! Great question. This is such a common issue (and solutions are hot or miss). However, what first comes to mind is temperature: what was your current room temp when you made the rolls? Warm? Cold? Too warm and the rolls will “melt.” Consider resting in the fridge overnight if need be. Also, you can try using softened butter instead of melted butter in the filling. Oh… and I just saw someone online post the “flap trick” where they tuck a portion of the dough underneath the cut rolls, covering the underside, to help prevent the filling from leaking out of the bottom during baking. I haven’t tried it but it sounds interesting. Hope this helps :)
Matilda says
I forgot to do the stretch and folds during bulk fermentation! These will be for company, so should I start over? Or do the stretch/fold now and continue with the recipe?
Emilie Raffa says
Hi there! I know my response is past due… but next time, if you forget the stretch and folds, just continue with the recipe! No need to start over. In fact, now you have a baseline for comparison.
Cathy says
Would love to try this recipe, but, I live in the us and don’t want to convert it to us measurements.
Tigger says
I see both types of measurements listed.
Ally says
I also live in the US and have made these several times using the measurements given. When baking, measurements in grams provide more accurate results. BUT the recipe does have conversions listed if you don’t have a food scale.
Katie says
I made these and they were perfect! Then, I did them again the exact same way and they were SWIMMING in liquid. I followed the recipe to a T and did the freeze version. Any suggestions?
Emilie Raffa says
Hi there! Another reader had this issue with the freeze version. What was your current room temp when you made the rolls? Warm? Cold? Too warm and the rolls will “melt.” Consider resting in the fridge overnight if need be. Also, you can try using softened butter instead of melted butter in the filling. There’s also this thing called the “flap trick” where you tuck a portion of the dough underneath the cut rolls, covering the underside, to help prevent the filling from leaking out of the bottom during baking. I haven’t tried it but it sounds interesting. Hope this helps, and keep me posted if you experiment :)
Kathy says
Sourdough cinnamon rolls were great. Recipe instructions were perfect
Emilie Raffa says
Thank you Kathy!
debra walter says
Even though there is butter, milk and eggs in the dough I can leave on the counter to rise overnight? No reason to worry about all the raw ingredients being left out of the refrigerator?
Emilie Raffa says
Hi Debra! When sourdough is added to the recipe, it changes the composition of the ingredients as everything begins to ferment. However, go with your gut. If you’d rather do the bulk rise at a warmer room temp for a few hours, transfer the dough to the fridge, and then continue to let the dough rise the next day, you can do that too.
Cate says
Read the comments and make these cinnamon rolls!! So so straight forward. I followed the recipe and did the overnight chill option in the fridge so that I could wake up and bring them to room temperature and then stick them in the oven. They were divine! I added a 1/2 cup of heavy cream to them before baking to keep them moist and it was a bit too much. Next time I’ll try 1/4 cup. I also used softened butter in the filling and it was super easy! Thanks Emilie!
Libby says
These look soooooo good. I want to make 14 pans of these to take to an event, and I am not in the position to buy that many spring-form pans. Do you have any suggestions for helping to keep these soft and fluffy when baking in disposable aluminum pans?
Liana says
hey! so I decided to make these the other day and so I have a pretty big fam so I made two portions everything went well until it made 33 rolls!!!!!! So I threw some in the freezer will be perfect for another time! Thanks for the wonderful recipe Emile! Delicious!
Amy says
Any suggestion on using a different pan?
Liana says
yes I used a different pan everything turned out good so I think its ok to use another pan!
Tanya Ann Oliver says
Wow, first time making cinnamon scrolls and boy, these are gorgeous. I added the extra butter and the dough is like a soft brioche.
Will make again.
Marian says
I just made these and they are delicious! The only thing I changed: I used Truvia brown sugar and Swerve powdered sugar. Followed your recipe and tips to a T. We decided since a little less sweet, might add 1-2 tsp more cinnamon and 2 TB more butter in the filling and it will be perfect with the alternate sweeteners. Thanks for the recipe!
Laura says
These are exceptional and I especially love the frosting. I tried this recipe out as an experiment a few months ago and it is so good it has replaced my normal cinnamon roll recipe that I used for years. Modifications work too: yesterday I accidentally added two eggs instead of one and the result was spectacular! Thank you!
Marisa says
These are hands down the best cinnamon rolls I have ever made. This recipe is the only one I will use from now on. They are so tender and delicious! They were easy to make too. Thank you for a great recipe!
Cherie McKenzie says
Sourdough cinnamon buns were excellent. Very soft and puffy. Thank you. 2nd time froze after cutting, before 2nd proof. Took out in evening for next day baking. Would not rise. What could I have done wrong?
Miranda says
Wow. I’ve never made cinnamon buns before, let alone sourdough cinnamon buns but this recipe was easy to follow and turned out DELICIOUS. I used the softened butter filling plus the extra butter in the dough. I also chopped up some apples we had and rolled them inside with the cinnamon sugar mixture and it was amazing, definitely recommend!
Ana says
Can these be made into more (smaller) rolls, or will that affect rise and/or cook time? I’m going to be making for a gathering so I’m thinking of either making smaller rolls or attempting to double the recipe. Thanks!
Ashley says
Hi, I made smaller rolls, they had more layers but I spread the dough thin. I got about 14 rolls and I put them in the oven to rise with the light on and they rose in about 2 hours. I baked at the normal temp for about 37 minutes. So nothing really changed!
Whitney says
This recipe is fantastic! I definitely liked using the softened butter method for the filling. The filling leaked to the bottom quite a bit on my first bake so the next time I added a tiny amount of flour which helped. However, the leaky filling essentially turned into the gooey caramel on the bottom which was delightful, so the flour addition really wasn’t necessary for taste purposes.
I also love how the recipe has weights and measurements listed. Thank you, sweet angel, for writing the recipe for anyone to easily follow. I will continue making these over and over!
Cindy says
Thank you. Thank you, thank you! My mom had a Herman for over 40 years. I lost her recipe and the dough is very close. I think I will need to double it as hers made a 13×9 pan. Also, she melted butter in the bottom of the pan and sprinkled with brown sugar, when she flipped the pan over, sticky butterscotch cinnamon rolls.
Amanda says
Wow, I made the cinnamon rolls and they are so good! So far I have had great luck with the sourdough starter recipe and now these rolls. These were so easy to prep the night before and bake the next morning for a fresh breakfast. This recipe frees me from the guilt of having a treat because I know it has clean ingredients, and nothing is better than homemade! Can’t wait to try more recipes from the clever carrot!
Mary Lou says
Made these this morning and added a chopped apple. I did the 8 tablespoons of butter version of they are amazing ❤️ I used less powdered sugar than recipe called for and they turned out great.
Mary says
alice toth says
I have been searching for a good VEGAN sourdough cinnamon roll recipe to no avail so I modified this one by using vegan butter sticks (Country Crock) and I used Bob’s Red Mill vegan egg replacer powder for the egg. The cinnamon rolls came out beautifully!!!!! Soft and fluffy! I did opt for the richer recipe version she has in the “Notes, Tips & Variations” by using the additional butter and flour AND I used the updated cinnamon sugar filling suggestion. I did not use the Glaze recipe offered instead opting for a vegan version without cream cheese. I will definitely be adding this recipe to my binder of keepers and making again!
Lysandra Silva says
Hi there, how would you suggest baking these in a foil to go pan? Would like to take these camping or for an event. Let me know what your instructions would be as far as baking them goes. Thank you!
Joanna Gonzalez says
These were the best sourdough cinnamon rolls I have ever made. SO SOFT. I used coconut sugar in the filing and maple in the icing just to avoid the processed sugars and they were great!
Bernice says
I think I did something terribly wrong.
I opted to use the 8 Tbs. of butter and now I can’t get it to pull away from the sides of my mixing bowl.
I keep adding more and more flour, but it’s still bery sticky.
Help please?
Mathew says
You weren’t supposed to add the 8 grams of butter to the dough that was for the cinnamon strudel mixture
Sarah says
There actually is an option to add 8 tablespoons of butter to the milk mixture that goes into the dough, along with an extra 60g of flour. Bernice sounds like maybe the milk mixture was too warm, and per the author’s direction, should try letting the whole thing cool down and then come back and try again.
Ashley says
Yes you were supposed to add 8 in the dough- it’s literally in the suggested changes to make.
Vickie says
Made these today. They were excellent!! I’ve made sourdough cinnamon rolls for years, but these are probably the best. However, I didn’t do the recommended glaze. My family insists on a brown sugar, butter and chopped pecans topping for cinnamon rolls. Will definitely make these in the future.