Sourdough Cinnamon Rolls (Soft, Easy, and Perfect for Overnight Baking)

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I had my sourdough starter, Janet, for over two years before I finally had the courage to try making cinnamon rolls with her. I had heard that cinnamon can slow fermentation, and I was afraid they would turn out flat. So I stuck with what I knew; Hawaiian rolls, sandwich bread, and cookies.

But cinnamon rolls have quickly become one of my favorite things to make with sourdough. The dough is surprisingly simple to mix, and I usually combine everything with a dough whisk instead of pulling out the stand mixer.

Once the dough is mixed, the best thing you can do is mostly leave it alone. I often let it rest in the refrigerator for 12–24 hours before shaping the rolls, which makes the timing incredibly flexible.

I’ve always loved the idea of cinnamon rolls, but many store-bought ones leave a strange aftertaste for me. Sourdough cinnamon rolls are completely different. They have a slight tang from fermentation, but the texture is incredibly soft and fluffy. Homemade sourdough cinnamon rolls are easily some of the best I’ve ever had.

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Why Make Cinnamon Rolls with Sourdough?

The natural fermentation of sourdough is what first attracted me to baking with a starter. But what really won me over was the flavor and texture.

Sourdough adds a deeper flavor that regular cinnamon roll dough just doesn’t have. The fermentation process also creates a softer, fluffier texture that stays tender longer.

Another benefit for me personally is digestion. I have struggled with indigestion issues for years, but foods I make using sourdough tend to sit much better for me.

If you’ve been searching for an easy sourdough cinnamon roll recipe that produces soft, fluffy rolls with deep flavor, this method is simple enough for beginners but delicious enough to make again and again.

Ingredients You’ll Need

Everything is measured by weight here, I use this OXO kitchen scale and it makes the whole process so much more consistent.

Dough

• 120 grams sourdough starter (I keep Janet in a WECK jar inside her Sourdough Home, perfect for tracking her rise)

• 120 grams milk (or coconut milk)

• 1 egg

• 5 grams salt

• 12 grams sugar

• 170 grams butter

• 4 teaspoons baking powder

• 300 grams flour

Mix all dough ingredients (including baking powder) until combined

Let the dough rest for 1 hour or overnight before shaping.

Filling

• ½ cup melted butter

• 1 cup brown sugar

• 2–3 tablespoons cinnamon

Glaze

• 1 cup powdered sugar

• 1–2 tablespoons milk

• 1 teaspoon vanilla

Ingredient Notes

I am allergic to dairy... not lactose intolerance, but a full allergy to dairy products. Because of this, I substitute the butter with non-dairy butter and the milk with homemade cashew milk.

You can also use unsweetened almond milk or store-bought cashew milk if that is easier.

I’ve also noticed that most non-dairy butters contain salt. Because of this, I usually reduce the salt in the recipe by about half.

This dough is soft and enriched, similar to a biscuit-style dough rather than a traditional kneaded bread dough. It does not require extensive kneading or stretch and folds.

Step-by-Step: How to Make Sourdough Cinnamon Rolls

After mixing the dough, you can either let it rest at room temperature for about 1 hour or refrigerate it for 12–24 hours. I prefer refrigerating for better flavor and flexibility.

Once your dough has rested, you’re ready to shape your cinnamon rolls.

Step 1 – Roll Out the Dough

Roll your dough to about ¼ inch thickness. This helps prevent thin spots that won’t hold as much filling.

I use a dough mat with a ¼ inch lip around the edge, which makes it very easy to keep the dough an even thickness.

To get a square-ish shape, roll the dough out in all directions, flip it over, and then roll again until it reaches the thickness you want.

I aim for a dough rectangle that is about 20 inches wide, which allows me to cut evenly sized rolls later.

If your dough ends up slightly longer than 20 inches, simply push the ends inward slightly. This helps shape the ends of the log and keeps your rolls more uniform.

Step 2 – Add the Cinnamon Sugar Filling

For the filling, melt ½ cup of butter and spread it evenly across the dough.

In a bowl, mix 1 cup of brown sugar with 2–3 tablespoons of cinnamon.

If I’m using Saigon cinnamon, I usually use 2 tablespoons because it has a stronger flavor. If I’m using Ceylon cinnamon, which is milder, I use closer to 3 tablespoons.

If you’re unsure, start with 2 tablespoons and adjust next time to your taste.

Spread the mixture evenly over the butter and lightly press it into the dough.

Leave about ¼ inch of bare dough along the bottom edge. This helps seal the roll once it’s rolled up.

Step 3 – Roll the Dough into a Log

Although cinnamon rolls look tightly rolled, the best ones are actually rolled fairly gently.

I start the roll with my fingers and then use the palms of my hands to gently roll the dough toward me. I don’t pull or force it tight.

When you reach the bottom edge, the butter will help seal the dough together.

I also don’t worry about the ends being perfect. Since my dough is slightly longer than 20 inches, I simply push the ends inward a little after rolling.

Step 4 – Measure and Cut the Rolls

To keep the rolls consistent, I measure them before cutting.

I lock a measuring tape at 20 inches and mark every 2 inches along the dough with a butter knife.

Then I cut the rolls using unflavored waxed dental floss.

To do this, slide the floss under the log, bring the two ends up, and cross them over each other like scissors. This cuts the dough cleanly without squishing the rolls.

This is the easiest way I’ve found to get evenly shaped cinnamon rolls.

Step 5 – Place the Rolls in the Pan

Line your pan with parchment paper or lightly butter it.

Cinnamon rolls and butter go together perfectly, and the butter often mixes with the brown sugar during baking to create a caramel-like sauce.

Space the rolls about 2 inches apart so they have room to expand.

As they rise, they will expand outward until they touch and then continue rising upward.

Step 6 – Let the Rolls Rise

Cover the pan with plastic wrap or the plastic lid if you are using disposable aluminum pans.

Let the rolls rest on the counter for about 4 hours, or until they have puffed up and are touching each other.

Depending on the temperature of your home, this can take anywhere from 2–6 hours.

The most important indicator is that the rolls look puffy and are touching each other in the pan.

Warmer kitchens will speed up the process, while cooler kitchens will slow it down.

You can also place the pans in the refrigerator or freezer at this stage if you want to slow the fermentation process.

This is especially helpful if you want to prepare cinnamon rolls ahead of time for an event or special breakfast.

If freezing, pull the pans out the night before baking and allow the rolls to thaw and double in size before baking.

Pro Tip for Overnight Proofing

If I freeze cinnamon rolls, I often place them in the oven the next morning to help them proof.

I turn the oven on to the lowest temperature (around 170°F), then turn it off once it warms slightly.

Once the oven drops to about 100°F, I place the pans inside.

I tent aluminum foil over the pans so the rolls don’t dry out while they finish proofing.

Baking the Cinnamon Rolls

Bake the cinnamon rolls at 425°F for about 16 minutes.

You’ll know they’re ready when:

• the edges are lightly golden

• the centers are soft but set

• the rolls look puffed and fluffy

The rolls should be lightly golden on the edges and soft in the center. Avoid overbaking, as this can dry them out.

The centers should feel soft but not doughy when lightly pressed.

Optional: If you prefer, you can bake at 375°F for slightly longer for a softer bake.

Glaze (Optional)

Because of my dairy allergy, I don’t use cream cheese frosting. Instead, I make a simple glaze.

Mix:

• 1 cup powdered sugar

• 2 tablespoons coconut milk

• 2 teaspoons vanilla

If the glaze is too thick, add coconut milk ¼ teaspoon at a time until it reaches the consistency you prefer.

I like my glaze fairly thick.

I usually wait about 5 minutes after baking before adding the glaze. The rolls cool surprisingly quickly, and the glaze melts beautifully into the tops.

Tips for Perfect Sourdough Cinnamon Rolls

• Let the dough rest overnight for better flavor

• Measure the rolls so they bake evenly

• Use dental floss for clean cuts

• Avoid rolling the dough too tightly

• Freeze rolls ahead of time for easy baking later

These small tips make a big difference in both texture and consistency.

Final Thoughts

Sourdough cinnamon rolls might sound intimidating, but they are actually much simpler than most people expect.

Once you understand the basic process, they become one of the easiest and most rewarding things you can make with a sourdough starter.

For me, the flavor and texture are far better than traditional cinnamon rolls, and the flexibility of sourdough fermentation makes them easy to fit into almost any schedule.

If you’ve been hesitant to try sourdough cinnamon rolls, I hope this recipe gives you the confidence to try them.

There’s something really special about pulling a pan of warm cinnamon rolls out of the oven, especially when you made them from your own sourdough starter.

Full Recipe: Sourdough Cinnamon Rolls

Scroll for step-by-step photos and tips above, or use this quick version below.

Yield: 12 rolls

Bake Temp: 425°F

Bake Time: 16 minutes

Ingredients

Dough

• 120 g sourdough starter

• 120 g milk (or coconut milk)

• 1 egg

• 5 g salt

• 12 g sugar

• 170 g butter

• 4 tsp baking powder

• 300 g flour

Filling

• ½ cup butter

• 1 cup brown sugar

• 2–3 tbsp cinnamon

For the cup measurements I reach for my measuring cups.

Glaze

• 1 cup powdered sugar

• 1–2 tbsp milk

• 1 tsp vanilla

Instructions (condensed)

1. Mix all dough ingredients until combined

2. Let rest 1 hour or refrigerate overnight

3. Roll dough to ¼ inch thickness

4. Add butter, sugar, and cinnamon

5. Roll into a log and cut into 12 rolls

6. Place in pan and proof 2–4 hours

7. Bake at 425°F for 16 minutes

8. Let cool slightly and add glaze

If you try these, I’d love to hear how they turned out for you!

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Sourdough Tools I Actually Use

If you’re getting started (or just want to simplify your setup), these are the exact tools I use in my own kitchen.

I’ve gathered everything in one place to make it easy:

Everything You Need to Start Baking Sourdough

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FAQ

Can sourdough cinnamon rolls be made overnight?

Yes. The dough can be mixed and refrigerated for 12–24 hours before shaping the rolls.

Can sourdough cinnamon rolls be frozen?

Yes. You can freeze them before baking or after baking.

What’s the best way to cut cinnamon rolls evenly?

Using unflavored waxed dental floss produces clean cuts without squishing the dough.

Can you make cinnamon rolls with sourdough discard?

Yes. This recipe works well with discard because baking powder helps provide lift.

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If you love baking with your starter, my Sourdough Peanut Butter Hawaiian Cookies and Sourdough Oatmeal Raisin Cookies are both reader favorites.

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