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Sourdough Cinnamon Rolls Recipe

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5 from 13 votes

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Use your bubbly, active sourdough starter for this soft and supple small batch sourdough cinnamon roll recipe. No yeast required, all of my easy instructions and photos to help you, and my best tips for preparing them ahead of time. I’ve also included a sample timeline/schedule included to ensure your success!

aerial photo of sourdough cinnamon rolls on a plate

A SOURDOUGH RECIPE THAT ISN’T A LOAF OF BREAD

When I started a sourdough starter, I had so much fun making traditional loaves until I was comfortable branching out into other ways to use it. While I do have a collection of 40+ recipes you can make with sourdough discard, I also have a few recipes for things to make with sourdough starter than aren’t traditional loaves.

These sourdough cinnamon rolls are my favorite place for someone to go once they’ve mastered making cinnamon rolls with traditional yeast. They have a delectably tangy flavor that complements the cream cheese frosting so well, and the nature of sourdough bread-making, which utilizes lots of time, means the dough in these rolls is soft and supple, more so than what you can get with traditional dry yeast.

Aerial photo of a jar of active bubbly sourdough starter.

Once you’ve mastered these rolls, be sure you whip up a batch of sourdough English muffins and sourdough dinner rolls next!

HOW DO SOURDOUGH CINNAMON ROLLS COMPARE?

What I noticed about these sourdough cinnamon rolls that I haven’t experienced with my other homemade cinnamon rolls is a much softer interior.

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While there is nothing hard, crunchy, or dry about my classic cinnamon rolls (in small batch and mini, too!), these sourdough starter cinnamon rolls are something special.

sourdough cinnamon roll on a plate
sourdough cinnamon roll on a plate

An extra soft interior and an ever-so-slight tang thanks to the sourdough absolutely makes these cinnamon rolls a batch to remember. Also, this recipe is SMALL BATCH so you aren’t stuck with 12 rolls.

Unless, of course, that’s what you want to do– instructions for how to do that are in the notes of the recipe.

Sourdough Cinnamon Rolls Recipe ingredients

These rolls are very simple, and they’re very similar to the classic rolls I already have on my site.

We have all the standard ingredients we would use for traditional cinnamon rolls, but since we’re making a sourdough version, we don’t need any yeast. The rest of the ingredients? Totally the same.

SOURDOUGH ROLL DOUGH

For the roll dough, you will need:
• active sourdough starter
• warm milk
• granulated sugar
• vanilla extract
• egg
• all-purpose flour
• unsalted butter

CINNAMON SUGAR FILLING

For the filling, we’ll be using the traditional cinnamon roll filling I always go to:
• unsalted butter
• granulated and brown sugars
• ground cinnamon

CREAM CHEESE FROSTING

All good cinnamon buns need a perfect cream cheese frosting on top.

You’ll need:
• full fat block cream cheese
• unsalted butter
• powdered sugar
• vanilla extract
• salt

See? Ingredients are simple. You just won’t be needing any yeast.

A jar of bubbly sourdough starter on a table with eggs, butter, and other ingredients around it.
A plate with cream cheese and butter on it.

And because we aren’t using any yeast, the process of making these easy sourdough cinnamon rolls will take a bit longer. Let’s talk about that.

BEFORE YOU START…

I highly recommend looking through the steps and the timing so you know what to expect before you find yourself preheating an oven at like 2am. 

Here are some questions to consider before you get started:

HOW LONG WILL THIS TAKE?

This is not a quick recipe. Rise times will vary depending on the temperature of your kitchen. For example, when I make these rolls in the winter, I usually need the full 10-12 hours for my dough to rise. In the summer, I can get away with 4 hours. This is typical and normal. You’ll want your kitchen to be room temperature (which is about 68ºF/20ºC). My best advice? Watch the dough and not the clock!

WHAT IF I RUN OUT OF TIME?

Don’t panic! After the second rise, you can cover and chill the dough in the refrigerator until you are ready to use it. You’ll want the rolls to come back to room temperature before baking them for the best results. 

CAN I FREEZE SOURDOUGH CINNAMON ROLLS AND/OR DOUGH?

You sure can! Freeze fully baked rolls for up to 3 months. Thaw at room temperature. You can also freeze right after shaping and before resting/rising. Wrap tightly in plastic wrap before freezing. When you want to bake the rolls, thaw them at room temperature overnight (about 10-12 hours). See notes in the recipe about freezing parbaked rolls for quicker turnaround time from the freezer. 

a sourdough cinnamon roll on a plate with a bite taken out of it

HOW TO MAKE SOURDOUGH CINNAMON ROLLS

By using your own sourdough starter in place of yeast, we eliminate the quickness of the whole process. While this might seem like a drag, it really does take the same amount of work as traditional cinnamon rolls, but the hands-off time increases.

See my sample schedule below for a rough timeline for making these rolls. You can adjust the time to fit your desired end time.

With traditional yeast, you only need to let your dough rest about 10 minutes before shaping it. It will relax its elasticity, give in to your shaping, and rise beautifully as filled, cut rolls before baking.

Since even active starter works more slowly than traditional yeast, our initial rest (which is actually an initial rise) will take about 8-12 hours instead of just 10 minutes.

FEED YOUR STARTER

You will need bubbly, active starter to make these cinnamon rolls. To ensure it is fully ready to use, give it the float test: drop a small spoonful of the starter into a bowl of water. If it floats, it is ready to use. If it sinks, give it another hour or two and test it again before using.

MAKE THE DOUGH

STEP #1: start by mixing 100g of the the active starter and warm milk until the starter has dissipated.

STEP #2: to that mixture, add the sugar, salt, vanilla, and egg, then whisk together to combine. Since we know the starter is active, we don’t have to wait or “proof” anything like we typically do when working with yeast.

STEP #3: once all of those ingredients are well-combined, add about 1 and ½ cups of the flour and stir (or use your dough hook attachment in the bowl of a stand mixer).

STEP #4: when this dough has come together, add in the softened butter. Adding it in now as opposed to earlier in the melted form will help create fluffy sourdough cinnamon rolls with lots of layers within the layers of the rolls. I use this method with all of my cinnamon roll recipes, and it’s a winner every time for mega texture!

A bowl of sourdough cinnamon roll dough coming together in a bowl with a spatula.
A bowl of sourdough cinnamon roll dough coming together in a bowl with a spatula.
A bowl of sourdough cinnamon roll dough coming together in a bowl with a spatula.

STEP #5: after the butter has been blended, add the remaining 1 cup of flour and blend until dough comes together.

A bowl of sourdough cinnamon roll dough coming together in a bowl with a spatula.
A bowl of sourdough cinnamon roll coming together in a bowl with a spatula.

STEP #6: turn the dough out onto a lightly floured work surface, then knead for a few minutes until dough is uniform.

A ball of sourdough starter cinnamon roll dough on a table with a canister of flour and jar of starter in the background.
A ball of sourdough starter cinnamon roll dough on a table with a canister of flour and jar of starter in the background.
A bowl of sourdough cinnamon roll dough in a ball.

THE FIRST RISE

STEP #7: allow this dough to rise covered in an oiled bowl. This is the bulk fermentation stage and where your sourdough dough will work to create lift and air as well as develop gluten.

After this step in traditional yeast bread making, you’d normally punch the dough down to release any extra air. But because we want to keep the air that we’ve gotten in this dough, we will work carefully in the next step.

Keep in mind that after the initial rise/bulk fermentation, while the dough will look larger and rounder, it won’t be nearly as puffed up as you’re used to seeing after the first rise of a traditional yeast bread. This is ok and to be expected. As long as your dough is larger and rounder, it’s doing what it’s supposed to do!

DO I NEED TO DO STRETCHES AND FOLDS?

Need? No. These are totally optional, but feel free to add this in if you have time, keeping in mind this will add at least 1 hour to your process and up to 3 hours if you want to do several rounds. I don’t recommend doing more than 3 or 4 rounds of stretches and folds. 

HOW To perform a stretch and fold

Let your dough rest for an initial one hour, then grab a portion of the dough on the side farthest away from you and gently stretch it upwards. Fold this portion over the center of the bowl and press it down gently into the spot closest to you. Turn the bowl ¼ of a turn and repeat until you have come full circle around the bowl for a total of 4 turns. Repeat, if desired, every 30 minutes for up to 4 rounds of stretches and folds. 

A hand performing stretches and folds on sourdough roll dough.
The very first pull of the first round of stretches and folds.
A hand performing stretches and folds on sourdough roll dough.
The 4th pull of the first round of stretches and folds.

Again, this step is totally optional, but will add air and volume to your rolls. The photos above and below are from my sourdough dinner rolls recipe, so please note that this dough is a different consistency (much wetter) than the one you’ll be working with for cinnamon rolls. The process of the stretching and folding looks very similar. Take note that the dough becomes softer and more cohesive as the folds progress. 

A sourdough dough that has been stretched and folded.
After one round of stretches and folds.
A sourdough dough that has been stretched and folded.
After two rounds of stretches and folds.
A sourdough dough that has been stretched and folded.
After three rounds of stretches and folds.
A sourdough dough that has been stretched and folded.
After four rounds of stretches and folds.

SHAPE THE DOUGH

STEP #8: once your dough has risen for the first time, carefully turn it out onto your work surface, then use your hands to create a 9″ x 12″ large rectangle. I typically don’t need a rolling pin here because the dough is usually very moldable, but you can use one if you prefer. Just be gentle!

STEP #9: once you have your rectangle, pour the melted butter over it, then sprinkle the cinnamon filling all over the melted butter.

Someone is pouring melted butter onto a rectangle of sourdough cinnamon roll dough.
Someone is brushing melted butter onto a rectangle of sourdough cinnamon roll dough.
Someone is sprinkling cinnamon sugar onto a rectangle of cinnamon roll dough.

STEP #10: roll the dough up tightly into a log, and then cut into 6 even rounds.

Someone is rolling up cinnamon roll dough.
Someone is using a large knife to slice a log of cinnamon rolls into individual rolls.
A log of cinnamon rolls into individual rolls.

THE SECOND RISE

STEP #11: during their second rise, these rounds of dough will press together (sightly) and then puff up beautifully during their time in the oven. They will need about 1 and ½ hours for their second rise.

Aerial photo of a log of cinnamon rolls into individual rolls.
A baking pan with sourdough cinnamon rolls in it.

Are you taking notes? This means you’ll need about 10-14 hours for this whole process. Be sure to plan ahead! And check out the notes section of the recipe card if you want to prepare the rolls ahead of time and bake them in the morning of the next day.

BAKE THE ROLLS

STEP #12: after the rolls have had their second rise, you will see beautifully puffy sourdough cinnamon rolls that are ready for baking.

A pie dish with cinnamon rolls in it.

STEP #13: bake the rolls for 25-30 minutes. You’ll notice that after their time in the oven, the rolls will be practically begging for a slathering of some creamy dreamy cream cheese frosting.

spreading cream cheese frosting on a batch of sourdough cinnamon rolls
sourdough cinnamon rolls in a baking pan

SAMPLE SCHEDULE

NOON ON DAY BEFORE SERVING: feed your starter. It typically takes about 8 hours for a starter to be ready. If you know your starter takes shorter or longer to be ready, adjust this time. 

8PM ON DAY BEFORE SERVING: make the dough and let it rise overnight. Remember those stretches and folds we talked about? You can skip them if you want to go to bed, or you can add in as many as you can manage before calling it a night. Cover the dough and allow it to rise overnight. 

8AM ON DAY OF SERVING: roll, cut, and shape the dough. Let the dough rest and have its second rise. Alternatively, after resting for 1 hour, you can cover the dough and chill it until you are ready to use it. Rest the rolls at room temperature before baking, making sure you’re looking for puffy rolls before baking (remember— watch the dough, not the clock).

10AM ON DAY OF SERVING: this is approximately when you’ll be putting the rolls in the oven. Adjust your previous steps/timeline if you desire a different time for freshly baked sourdough rolls.

Sourdough Cinnamon Roll Recipe Variations

Once you’re comfortable with making cinnamon rolls using a sourdough starter, you can convert any of my yeasted cinnamon roll recipes into a sourdough version!

Check out any of the following ways to jazz up your flavor:
Funfetti Cinnamon Rolls
Coffee Rolls
Lemon Poppy Seed Sweet Rolls
Small Batch Cinnamon Rolls (Makes 6)
Mini Cinnamon Rolls (Makes 24 Bite-Size)
Eggnog Cinnamon Rolls
Caramel Rolls

How to serve Sourdough Starter Cinnamon Rolls

I prefer to serve these rolls warm, so be sure to warm before you eat them if you’re not eating them fresh. You are also not restricted to just traditional cream cheese frosting. Consider my coffee frosting, brown butter cream cheese frosting, or classic vanilla buttercream.

sourdough cinnamon rolls on a plate with drippy cream cheese frosting

How to store Sourdough Starter Cinnamon Rolls

Store these cinnamon rolls at room temperature or in the refrigerator up to 4 days. Rolls freeze well, up to 3 months. Thaw in the refrigerator or at room temperature. Warm rolls before serving for the best experience.

FAQs for Cinnamon Rolls with Sourdough Starter

A sourdough starter is typically ready to bake with about 6-8 hours after a feeding. To ensure it is fully ready to use, give it the float test: drop a small spoonful of the starter into a bowl of water. If it floats, it is ready to use. If it sinks, give it another hour or two and test again before using.

Sourdough starters contain wild yeast and bacteria that can inhibit mold spores and harmful bacteria from forming. Starters can still mold, though, so it’s best to keep an eye on your starter and keep up with regular feedings if you aren’t keeping it in the refrigerator.

Looking for more sourdough recipes or cinnamon roll recipes? Try my sourdough English muffins, coffee rolls, or lemon poppy seed sweet rolls next!

Sourdough English Muffins: Put that sourdough starter to good use and make your own sourdough English muffins from scratch, with all the nooks and crannies you love about the store-bought ones!
coffee cinnamon roll in a dish
A close up of a pan of lemon poppy seed rolls with cream cheese frosting.
sourdough cinnamon rolls on a plate with drippy cream cheese frosting
5 from 13 votes
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Cinnamon Rolls With Sourdough Starter

Use your bubbly, active sourdough starter for this soft and supple small batch sourdough cinnamon roll recipe. No yeast required, all of my easy instructions and photos to help you, and my best tips for preparing them ahead of time. I’ve also included a sample timeline/schedule included to ensure your success!
Prep Time20 minutes
Bake Time35 minutes
Rising Time12 hours
Total Time12 hours 55 minutes
Recipe Author Lynn April
Servings: 6 rolls

Ingredients

DOUGH

  • 100 grams fed sourdough starter about ½ a cup
  • ½ cup (120g) warm milk
  • 2 and ½ Tablespoons (31g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 and ½ cups (300g) all-purpose flour be sure to measure properly
  • 3 Tablespoons (43g) unsalted butter softened to room temperature and cut into 4-6 pieces

FILLING

  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) firmly packed light brown sugar
  • 1 Tablespoon ground cinnamon
  • 2 Tablespoons (28g) unsalted butter melted

CREAM CHEESE FROSTING

  • 2 ounces (56g) cream cheese softened to room temperature
  • 2 Tablespoons (28g) unsalted butter softened to room temperature
  • ¾ cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

DOUGH

  • In a large bowl, whisk together the starter and the milk until starter is dissipated. Add the sugar, salt, vanilla, and egg, and stir to combine.
    100 grams fed sourdough starter, ½ cup (120g) warm milk, 2 and ½ Tablespoons (31g) granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 large egg
  • If using a stand mixer, use your dough hook for this step. If mixing by hand, continue to use a wooden spoon. Add 1 and ½ cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 cup of flour and blend until dough has completely come together. It should easily pull away from the sides of your bowl and dough hook or spoon.
    2 and ½ cups (300g) all-purpose flour, 3 Tablespoons (43g) unsalted butter
  • Turn dough out onto a lightly floured surface and knead for just a couple of minutes until the dough is uniform. Oil the bowl with non-stick spray or butter and return the dough to the bowl, turning to coat. Cover the bowl with a kitchen towel and allow dough to rise for 10-12 hours, or until dough has approximately doubled in size (this can take significantly less time in warmer months– watch the dough and not the clock).

FILLING

  • Spray a baking dish (I like to use an 8" round or 8" square cake pan) with non-stick spray. Set aside.
  • In a medium size bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk together with a fork until combined. Set aside. 
    ¼ cup (50g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, 1 Tablespoon ground cinnamon
  • Using your hands, press the dough out into a rectangle 9" x 12" in size. Be patient and gentle, only using a rolling pin if you feel like you have to. Using your hands gently will keep the dough soft and supple.
  • Pour the melted butter over the rectangle, leaving about 1" of border around the edge.
    2 Tablespoons (28g) unsalted butter
  • Sprinkle the cinnamon-sugar mixture evenly over the melted butter.

ASSEMBLE AND BAKE THE DOUGH

  • Starting with one of the long sides, roll the dough up into a tight 12" log. Using a sharp serrated knife, cut the log into 6 even slices. Place the slices cut side down in the prepared pan (one in the center and 5 around it), then cover loosely and allow to rise for 1 and ½ hours. 
  • When rolls have risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 25-30 minutes or until rolls just start to brown on top. Remove from oven and allow to cool for 5 minutes while you prepare the cream cheese frosting. 

CREAM CHEESE FROSTING

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth.  
    2 ounces (56g) cream cheese, 2 Tablespoons (28g) unsalted butter
  • Turn the mixer speed down to low and add the powdered sugar, vanilla, and salt. Continue mixing until smooth. Set aside.
    ¾ cup (90g) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
  • Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving.

Notes

  1. Make ahead: this dough can be made the ahead of time through step 1 of the “assemble and bake dough” instructions. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight. In the morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 2 in the “assemble and bake dough” instructions.
  2. To freeze: baked rolls freeze well, up to 2-3 months. Thaw overnight in the refrigerator and warm before enjoying.
  3. To freeze unbaked rolls: bake the rolls in step 2 in “assemble and bake dough” instructions for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 20 minutes before icing and serving.
  4. To double this recipe: instead of using an 8″ baking dish, use a 9″ x 13″ or larger, roll dough to 12″ x 18″.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1roll | Calories: 504kcal | Carbohydrates: 83g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 381mg | Potassium: 146mg | Fiber: 2g | Sugar: 39g | Vitamin A: 491IU | Vitamin C: 0.05mg | Calcium: 96mg | Iron: 3mg

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    Hi, I'm Lynn! I'm a mom, a self-taught baker, a biscotti lover, and a sprinkle enthusiast. My goal in this instant gratification, fast-paced world is to help you discover that scratch baking is absolutely something you can do. Recipes for beginners and experts alike!

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    36 Comments

    2. 5 stars
      I have been looking for a sourdough starter recipe to try. These were delicious and my family loved every bite! Thanks for an easy-to-follow recipe.

      Reply

    3. 5 stars
      Started these last night and they are now in the oven, and I must say, the house smells amazing and I KNOW they are going to taste amazing!

      Reply

    4. 5 stars
      I’m often forgetting that I have a sourdough starter in there. This recipe made me remember and it was super yummy! Thanks!

      Reply

    7. 5 stars
      I’m always looking for new ways to cook with sourdough starter, and this cinnamon roll recipe has quickly become one of my family’s favorites. They are soooo tender and tasty, and the cream cheese frosting really takes them over the top!

      Reply

    9. 5 stars
      Not gonna lie… these are my new favorite cinnamon rolls! I never knew how much flavor the sourdough adds to them! It balances the sweetness perfectly!

      Reply

      1. You can, but it’s a completely different recipe, so more than I could put here! Your best bet is to find a discard-specific recipe.

    14. Unfortunately, when you double the recipe by clicking the button, it does not convert the g only the standard measurements, therefore my recipe is way off because I use a food scale to measure if those measurements are there rather than cups because I find it more accurate. Such a bummer. I am sure these would be great with the correct measurements. Not even sure if you can fix that conversion on your end.

      Reply

      1. Hi, Tricia– you’re right, I have no control over that. It’s on the user to check the recipe as written then as scaled. I hope you try it again with the right measurements!

      2. That option must have been removed because it’s no longer there. In any event, I’ve always checked to make sure the weight has doubled also. If not, that’s an easy fix. Simple double everything. The milk is 120g, doubled 240g. Sugar is 31g, doubling it’s 62g. Etc. The recipe sounds delicious 😋

    17. 5 stars
      The Sourdough Cinnamon Rolls are delicious. The have a bit of chewy crunch and soft middle. Such a treat with the cream cheese frosting topping them off nicely. Thank you.
      My laptop won’t stop on the page so I can print the recipe. Do you know why?

      Reply

      1. Thanks so much, Sherry! And I’m not sure why it won’t stop on the page. It should let you click the “print recipe” in the recipe card without issue.

    18. Does it matter if I slice the log into 6 instead of 5? There’s 3 of us, 6 gives each 2. No other reason..lol My daughter has been bugging me for months to make cinnamon rolls. Using my sourdough makes these better!

      Reply

    19. 5 stars
      SO good. I’m new to the sourdough world, and this recipe turned out great! Instructions were easy to follow and I love how Lynn puts the ingredient amounts at each step so you don’t have to flip back to see what the proper measurement is. My family LOVED them – will definitely be making again!

      Reply