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 way too sweet for my taste and all that heavy, sugary glaze made me nauseas. And plus, with all the recipes out there (and there are tons) I thought to myself: does the world really need another cinnamon roll recipe? Turns out, the answer is yes.
Why This Recipe Works
- Rolls are baked in a 9-inch springform pan. This is my secret. The higher sides traps in more moisture, keeping the rolls soft, light and luxurious. The rolls will rise higher as they bake too.
- Bubbly active sourdough starter lends a lovely flavor that will make you weak in the knees!
- Rolls can be made in advance! I’m sharing my fool-proof methods to fit any baker’s schedule.
How To Make The Best Sourdough Cinnamon Rolls
TIP: Before you begin, check out my Baker’s Schedule. You’ll have a better idea of when to start the dough and how to prep ahead.
Mix the Dough & Let it Rise
- This dough is made in a stand mixer. If you don’t have one, don’t worry- it can be done by hand (the texture will be sticky).
- Start in the evening, let the dough rise overnight at room temperature, and bake the following morning. The dough is ready when it has doubled in size.
How long will it take? Rise times will vary according to temperature. For example, my dough took 12 hrs. @ 67 F (made at 8:00 PM and ready by 8:00 AM). Your room temperature may differ than mine which will effect the rise time. This is normal. Always watch the dough and not the clock!
Roll the Dough
- The following morning, lightly oil and flour your countertop. This is THE BEST tip in the world by the way. The dough won’t stick! I use an all-natural olive oil spray from Trader Joe’s. Works like a charm.
- Remove the dough from the bowl, gently pat into a rough rectangle and let rest to relax the gluten. It will be easier to roll out.
- Lightly dust the dough and your rolling pin with flour. Roll the dough into a 16 x 12-ish rectangle. Use a tape measure for accuracy; you’ll end up with approximately 8 rolls to fit a 9-inch springform pan.
Make the Cinnamon-Sugar Filling
- Melt 2 tbsp of butter in a shallow pan or microwave; set aside.
- Combine the cinnamon, sugar and flour in a small separate bowl. Once the butter has cooled brush the entire surface of the dough.
- Sprinkle with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands. The texture will go from dry and sandy to almost wet-looking.
Roll & Cut the Dough
- Working with the long side, roll the dough into a log pressing down as you go.
- Take your time with this step. You want the log to be tight so the swirls stay in tact when baked. Once you get to the end, make sure the dough is facing seam side down.
- Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. For best results, gently “mark” the dough first so that each piece is roughly the same size before cutting. I’m the worst at eyeballing stuff like this. It really helps!
TIP: If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath and try working with it again.
Second Rise
Place the rolls into a parchment lined pan and let rest for about 1- 2 hours, or until the dough puffs up.
Run out of time? After resting for 1 hour, cover the dough and chill in the fridge until ready to use. Before baking, give the rolls more time to plump up at room temperature, if necessary. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and pop in the freezer (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Bake the Cinnamon Rolls
- Place the dough on the center rack and bake @ 350 F for 30-40 minutes, or until light golden brown. You can make the glaze while the rolls are in the oven.
- Once finished, cool the cinnamon rolls in the pan for 15 minutes and then remove to a wire rack.
For the Glaze
- Combine softened butter, whipped cream cheese and sifted powdered sugar in the stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed.
- Alternatively, skip the glaze and dust with powdered sugar instead!
Time To Eat!
Close your eyes and take a bite… the warm, caramelized cinnamon sugar is absolutely out-of-this-world! And all that fluffy dough? You won’t be able to eat just one!
**Baker’s Schedule**
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
Alternatively, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this will prevent any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Additional Sourdough Recipes & Resources
- Best Sourdough Pancakes
- Sourdough Bread: a Beginner’s Guide
- Beginner’s Guide To Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- How to Stretch and Fold Sourdough {Video}
- Ultimate Sourdough Banana Bread
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Soft 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 the perfect weekend or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filing, they are guaranteed to be a huge hit.
Ingredients
Sweet Dough
- 160 g (2/3 cup) milk, whole or 2%
- 28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
- 1 large egg
- 100 g (1/2 cup) bubbly, active sourdough starter
- 24 g (2 tbsp) granulated sugar
- 300 g (2½ cups) King Arthur all-purpose flour
- 5 g (1 tsp) fine sea salt
- cooking spray or oil, for coating
Cinnamon-Sugar Filling
- 28 g (2 tbsp) unsalted butter (see notes below for variation)
- 100 g (1/2 cup) granulated sugar
- 3 tsp. ground cinnamon
- 1 level tbsp. flour
Glaze
- 2 tbsp unsalted butter, softened
- ⅓ cup whipped cream cheese, room temperature
- ¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
- 1–2 tbsp milk
Notes, Tips & Variations
- For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.
- Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.
- Recent recipe update: to prevent the cinnamon sugar filling from leaking while the rolls bake, instead of using 28g (2 tbsp) of melted butter, combine 84 g (6 tbsp) softened butter with the rest of the cinnamon-sugar filling ingredients listed above.
Instructions
Baker’s Schedule
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
As an alternative, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this prevents any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Make the Dough
In the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using.
Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple and pull away from the sides of the bowl when ready. If it’s too sticky add a small bit of flour.
Bulk Rise
Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.
Stretch and Fold the Dough (optional step): about 30 minutes- 1 hr. into the bulk rise stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl (4 folds total). For video guidance, click here. This optional step will increase the overall volume of the rolls and aerate the dough.
Roll the Dough
In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.
Lightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-ish rectangle using a tape measure for accuracy. If the dough resists, let rest for 5-10 minutes and try again.
Make the Cinnamon-Sugar Filling
If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
If using the melted butter version: brush the entire surface of the dough, including the top, bottom and sides with 28 g (2 tbsp) melted butter. Use all of it. Combine the sugar, cinnamon and flour in a bowl. Sprinkle the mixture onto the dough leaving a 1/2-inch border around the edges. Smooth it out with your hands until it looks wet and sandy.
Shape & Cut the Dough
Starting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.
Cut the dough into 2-inch sections using a oiled knife or bench scraper. I lightly “mark” the dough first to make sure each piece is roughly the same size.
Second Rise
Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.
Bake the Cinnamon Rolls
Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.
Remove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
Make the Glaze
While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.
To serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These rolls are best enjoyed slightly warm on the same day they are baked.
Comments
Larissa says
I am absolutely a novice when it comes to sourdough. That being said, I found this recipe very easy to follow. The Cinnamon rolls turned out amazing!! They’re so good. I will absolutely be making this recipe again!
Roxanne Reed says
I already have a wonderful cinnamon roll recipe but needed something to use my starter with. These are fabulous! Highly recommend!
Karen says
I made these with blueberries and crasins, monkfruit sour cream butter frosting. Omgoodness. Thanks for the recipe. I used a stick of butter and 3 cups flour and substituted milk for cream top yogurt and the sugar for honey in the dough.
Gretchen Radler says
I’ve made these at least a dozen times now, I usually make a triple batch and share with our neighbors. I have changed the glaze a little bit. Instead of butter and vanilla I add, browned butter and smoked rum. That way it’s a little more savory. Thank you for sharing your love of sourdough, now I can long rise for my gluten sensitivity:)
Perrie says
Hi there, making these now 😊
Are the milk and butter supposed to be heated to a boil or just heated?
It only says me x in a pan and add when cool
Macye says
I’ve made these multiple times and absolutely love them! I have a friend who is dairy free and was sad she couldn’t eat them. Do you have any adjustments I could use to make it dairy free?
Nathan Wells says
I have a similar recipe that used a half cup melted coconut oil, half cup water (I added a few more splashes after mixing since it was dry), and half cup honey rather than milk, butter, and sugar. Recipe called for 120 g starter and 640 grams of flour. A teaspoon of both baking soda and baking powder was called for adding after the bulk rise. Two eggs were also added at this time. I think they puffed up more but didn’t have as much of the tangy sourdough flavor this recipe has. Maybe the baking soda and powder drowned it out?
Emilie Raffa says
Hi Nathan! You are correct. Baking soda and/or baking powder actually neutralizes the sour taste in sourdough recipes, which is why it can be both desirable (or not) depending on what you’re making.
Nathan Wells says
Thank you again for this recipe and responding! I missed the tang :(
My starter is often probably not as active as it should be. My bread rises usually take 12 hours and sourdough has been 24. Works out well with my schedule that way though.
Jen says
How about ghee or coconut oil?
LC says
I found the sour flavor off putting with the sweet filling and frosting but love the idea of using my sourdough start for this. Any tips on how to make the dough less sour?
Emilie Raffa says
Hi there! The taste of these cinnamon rolls shouldn’t be sour; the sourdough starter just adds a deepened flavor. If you find them to be too sour, this can happen sometimes. It’s most likely due to how the dough was fermented, the condition of your sourdough starter and/or the temperature. Did you make any notable changes to the recipe?
Susan says
Made these last night/this morning and so YUMMY! Next time I am going to try spreading the softened butter over the dough and then sprinkle the cinnamon sugar mixture. When I mixed the cinnamon sugar mixture into my butter it was kind of dry and hard to spread.
Everyone at my house is asking for more cinnamon rolls.
Kristin says
Hello
My daughter is allergic to eggs. What egg substitute do you recommend if any?
Thank you!
Effie says
Last night I made the dough and I baked these rolls for the 1st time this morning. They are AMAZING! The only small changes I made were to add a bit of brown sugar to the filling. Once the filling was spread over the dough I added some chopped pecans and then rolled the dough. I didn’t make the glaze, I didn’t dust with confectioner’s sugar. They were absolutely delicious “naked”. These will be part of my Sourdough rotation now!
Kimmee says
The absolute best cinnamon rolls I’ve made. I only had buttermilk for the dough and it turned out lovely!!
Ann says
Hi! How can I make this in a 9×12″ pan? Do I double the recipe? Thank you
Carlie says
Hi there.
I made these scrolls yesterday and whilst they are still a hit with the family, they didn’t rise very well and tasted doughy.
I was after some advice on how I could improve them, is it something to do with the sourdough starter I used ? The ride time ?
Thanks.
Julie says
Hi Emilie,
I’m wondering about the addition of flour to the cinnamon-sugar? What does it do?
Thanks.
Grady says
I just made your cinnamon roll recipe and it was 5 star great! I want to make your cinnamon raisin bread next. When reviewing the recipe you said to “Lightly score the dough around the tops and sides to create a border.”. I’m unclear on what you mean by around the top and sides. Can you please clarify this for me. Thanks!
Emilie Raffa says
Fantastic, thanks Grady! Ok, so for the cinnamon bread: imagine the dough as a long, flattened rectangle (or oval shape). “Scoring” refers to gently “marking” the perimeter of the rectangle (top, bottom, left and right sides) to make a border. Does the make sense? The cinnamon-sugar filling goes inside the perimeter.
Grady says
So, score it while the dough is rolled out into the flat rectangle. Yes, that makes sense. Thanks
Joyce says
Thank you for this beautiful cinnamon scroll recipe. The rolls were nice and light and fluffy. Although I might try the less buttery version next time, as they were quite buttery, to see which I prefer.
I have a couple of tips that might help anyone who is making these. I rolled the dough onto a lightly oiled piece of parchment and then used it like a sushi mat for rolling the scrolls which made it super quick and easy. Our parchment is 30cm (or 12 inches) wide, so it’s great for using as a measuring guide when rolling too.
I also cut them using fishing line (like you do with clay) which avoids squishing them when you cut. You could also use unflavoured dental floss to do this.
Jennifer says
I am about to make this but the schedule doesn’t work out for me due to when my starter is at it’s peak and ready to use. My starter is always ready around mid afternoon. Can I make the dough and refrigerate it till evening then take it out and let it bulk rise overnight? Would that work? Thank you!
Emilie Raffa says
Hi Jennifer! Great question. I would make the dough when your starter is ready, and let it rise for a few hours at room temperature to give it a boost. Then chill the whole bowl in the fridge overnight. The next day, give it more time to rise at room temp. (if needed) before proceeding with the next steps. In comparison to what you’ve suggested, I wouldn’t chill the dough right away after the initial mix; it’s needs a bit of warmth to get the fermentation going. Does that make sense? Hope so!
Jen says
Yes it makes great sense thank you so much for replying so quickly!!! I’m a big fan of yours!! Thank you!
Emilie Raffa says
You’re very welcome, Jen! xx
Sarah says
Can I use refrigerated discard instead of fresh starter? Wanting to get rid of some of mine and this looks like a delicious recipe!
Emilie Raffa says
Hi Sarah! If it’s strong enough to make the dough rise, then yes, you can use it! However, I would feed it several times at room temperature to re-activate it. If it doesn’t pass the float test, don’t use it.
Mandy says
Good but I recommend using a regular or ceramic baking pan. I made extra filling and it just leaked out!
Emilie Raffa says
Thanks Mandy! Good to know for extra filling :)
Ami says
You mentioned For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.
Do I increase the amount of starter or it remains at 100 grams ?
Emilie Raffa says
Hi there! You no not need to change the starter quantity; it remains at 100 g.
EB says
Great cinnamon roll recipe. I love the tangy sourdough flavor and the soft texture of the dough. I did have issues with the filling leaking during baking, which caused the oven to smoke a bit. Totally my fault though. I did line the pan with parchment paper, but only the bottom circle part. Had I paid more attention, I would have lined it as shown in the pictures with the parchment coming up a bit on the sides. Will definitely be making again!!
MN says
Amazing recipe! Turned out perfect and delicious. I used the softened butter for the filling and it was so moist and tasty. I did the overnight rise and it didn’t seem like it rose at all, but I still rolled it out and made them and they were perfect! Thank you!!!
Brittney says
I have made this recipe over and over. It is tried and true! Thank you so much!
Jacqui says
Sounds delicious! Wanted to let you know: You have a typo in the ingredients list for the cinnamon-sugar mixture. It says “vatiation”, instead of “variation”.
Emilie Raffa says
Excellent eyes. Thanks for catching that Jacqui. All fixed!
Jacqui says
You’re more than welcome! 😉Congratulations on such a lovely, successful blog! 👏🏻
Emilie Raffa says
Ahhh so sweet… THANK YOU! xx
Sydney says
LOVE these cinnamon rolls! I’m new to the sourdough world, but have made many batches of these that all turned out delicious. Thank you for all the details in the recipe!
Question: would it work out well if I doubled this recipe to make two batches at once?
Emilie Raffa says
Thanks Sydney! Yes: you can double the recipe. I would bulk rise in two separate bowls. Or, if you have a large, high-sided dough container (the kind that comes with a lid) you can use that too.
Kate says
Absolutely spectacular recipe. DO use the richer dough adjustment. I also recommend making a little more cinnamon filling than this calls for- I think they would have been that much better a little gooey-er.
Used my rye starter, bulk rise was overnight on the counter. I woke up before dawn to set the rolls in the pan for the final rise since breakfast needed to be at 8am that day. Absolutely worth the early morning!
Making them again now: Going to get the dough set about 6 hours after feeding the starter, which will be about 3-4pm. Then the bulk rise will be in the fridge overnight, and I’ll take it out and start the shaping and final rise at around 8am tomorrow, hoping to bake it at 10:30 for brunch.
Charity says
I have a question… is it safe to have eggs in the dough and let it rise for so long at room temperature? I looked at other sourdough cinnamon roll recipes and didn’t find any that asked for eggs. Just curious and wanting to make sure. :) Thank you!
Kate says
We didn’t get sick, but I think if you’re concerned about this, use pasteurized eggs!
Emilie Raffa says
Hi there! Great question. Although some sourdough cinnamon roll recipes do not contain egg, adding eggs, milk and other ingredients to enrich bread dough is very common (think: soft, fluffy brioche). This recipe follows suit. However, with regards leaving the dough out to rise: I’ve always been taught that sourdough, specifically the acidity levels/friendly bacteria, changes the chemistry of the bread dough as it begins to ferment. Now of course, use your judgement here. If the weather is hot, and you’d rather let the dough rise for a few hours at room temp and then chill it, please do (just give it more time to rise, if needed, when you’re ready to continue). Use pasteurized eggs. Go with your gut. I’ve never had any issues with the recipe as written, especially at the indicated cool rising temp. of 68 F. Hope this helps :)
Judith says
I did your receipt to the letter but instead of your filling, I used almond paste and poppyseed. It was so good I made a second batch and took to work. Thank you, they were a hit!
Megan says
Is it fine with the first 30 min rest before you do the dough hook if the dough rests like 1 hour to 1.5 hours?
Emilie Raffa says
Hi there! Yes, if your room temp is moderate and not too hot.
Megan says
How long can the first rise go for? I started at 430pm yesterday and it’s doubled and is in the fridge now as of this morning. I just am working. Would it be ok if the first rise is 24 hours?
Emilie Raffa says
Hi Megan! The dough should be ok. It’s good that it’s in the fridge; this will slow down the rise. The only thing to look out for is the dough over proofing (it will rise and then deflate). That’s when you know it’s gone for too long. Additionally, a long rise time might deepen the sour flavor. But this really all depends. I wouldn’t be too worried!
Megan says
After 48 hours perfect cinnamons rolls are upon us. They don’t even have a very sour flavor either. Thanks for your help Emily! The rises were 24 hours each. 12 in the fridge and 12 on the counter basically.
Emilie Raffa says
You are very welcome, Megan. Sourdough is flexible once you get the hang of it, experimenting with what works and what doesn’t. I’m glad they turned out successfully! :)
Mary Hansen says
These are hands down the best cinnamon rolls I have ever made. I’ve made them multiple times always with great results. Easy to follow instructions create perfect rolls every time. Thank you for the recipe.
~Mary
Guy says
What the advantage of this recipe over using one for regular yeast?
Corrie Zubia says
How long can I let the rolls rest in the springform pan in the fridge? Could I roll and cut them in the AM on one day and then refrigerate them until the following morning? Or would it be better to pop them in the freezer until nighttime and then thaw them on the counter overnight? Seems silly to only freeze them for a few hours, but I want them to be as light and fluffy as possible!
Jacki Manley says
Definitely just refrigerator. They should still be good! I throw my sourdough goods in the fridge all the time, sometimes for 2 days and it always turns out well!
These are my favorite recipe!
Lynnae says
*rolls
Lynnae says
These sour dough rooms are cinnamon bundles of joy!!!!
Amber says
I ended up putting these in the refrigerator after I assembled them in the spring form pan. I pulled them out 3 hours before I baked them to allow them to come to room temperature and rise. They turned out wonderful!!
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?