Sourdough cinnamon rolls baking in the oven, golden brown and perfectly puffed up.

Sure, cinnamon rolls are always a good idea. But what if I told you there’s a way to make them…next-level? Enter sourdough cinnamon rolls. These light, fluffy swirls of dough are infused with the tangy magic of sourdough starter, giving them a depth of flavor that’s downright addictive.

Regular cinnamon rolls are sweet and comforting, yeah. But add the complexity of sourdough—a subtle tang that balances perfectly with gooey cinnamon and sugar—and now we’re talking. Whether you’re a lifelong sourdough baker or the star of a budding quarantine baking phase like the rest of us, these sweet rolls deserve a spot on your weekend baking list.

So roll up those sleeves (haha, pun fully intended) and let’s get started.

Table of Contents

Why Make Sourdough Cinnamon Rolls?

If you’re wondering why you should ditch your go-to cinnamon roll recipe for a sourdough version, hear me out:

Flavor Explosion: Sourdough starter introduces a slight tang that balances all the sweetness from the cinnamon-sugar filling. It’s like a symphony of flavors in your mouth 😏.
Fluffy AF: The long fermentation process creates soft, pillowy rolls that practically melt in your mouth. (Seriously, brace yourself for the fluff.)
Sourdough Starter Heroics: Perfect way to use up that starter or discard sitting in your fridge. Waste not, want not!
Make-Ahead Friendly: Sourdough recipes thrive on overnight proofing, making these rolls the ultimate weekend treat with minimal early-morning effort.

Still not convinced? Trust me when I say that once these rolls hit the oven and that cinnamon-sugar aroma fills your house, you’ll get it.

What You’ll Need for Sourdough Cinnamon Rolls

Mixing dough for sourdough cinnamon rolls with a wooden spoon in a large mixing bowl.

Good cinnamon rolls don’t require fancy ingredients or equipment—just a little time and love.

Ingredients

Dough:

1/2 cup sourdough starter (120g) – Either fed or discard works here!
3/4 cup whole milk (180 ml) – Warm, but not hot (around 100°F/38°C).
1 large egg – Room temperature because nobody likes cold eggs in dough.
3 cups all-purpose flour (375g) – Bread flour works too for extra chewiness!
1/4 cup granulated sugar (50g) – For just a touch of sweetness.
1 1/2 teaspoons salt – Because balance is everything.
1/4 cup unsalted butter (50g) – Softened, but not melted.

Filling:

1/2 cup unsalted butter (120g) – Softened, for spreading (yes, there’s lots of butter happening here).
2/3 cup brown sugar (120g) – Packed firmly, and light or dark will work.
1 tablespoon ground cinnamon – Feel free to adjust if you’re a cinnamon maniac (like me).

Cream Cheese Icing:

4 oz cream cheese (113g) – Softened and tangy because life is better with cream cheese.
1/4 cup unsalted butter (50g) – Softened.
1 cup powdered sugar (120g) – Sifted for a lump-free glaze.
1 teaspoon vanilla extract – Because it’s magical.
2 tablespoons milk (30 ml) – Adjust for desired consistency.

Tools

A mixing bowl (or stand mixer with a dough hook if you fancy).
A rolling pin for gently spreading that dough into the perfect rectangle.
A sharp knife or dough scraper for clean slicing.
A 9×13-inch baking dish (or equivalent pan that hugs your rolls like a warm blanket).
Plastic wrap or a towel for overnight proofing.
A trusty oven (obviously).

How to Make the Tangiest, Fluffiest Sourdough Cinnamon Rolls

This process involves a few steps but trust me, every one is 100% worth it. Follow along, and you’ll master these in no time.

Mix & Knead the Dough

In a large bowl, whisk together the sourdough starter, warm milk, egg, and sugar until smooth.
Add the flour and salt, mixing until a shaggy dough forms.
Incorporate the softened butter, kneading by hand or using your stand mixer with a dough hook. Knead for 8-10 minutes until the dough is smooth and elastic. (Pro tip: If it’s too sticky, add a dusting of flour. Too dry? A splash of milk will save you.)

First Rise (AKA Magic Happens)

Rolling out sourdough cinnamon roll dough and spreading butter, cinnamon, and brown sugar.

Cover the bowl with plastic wrap or a damp towel and let it sit at room temp for 6-8 hours, or overnight in the fridge. The dough should double in size and have tiny bubbles from fermentation.

Roll, Fill, and Slice

Lightly flour your work surface and roll out the dough into a large rectangle (about 16×12 inches).
Spread the softened butter across the dough, leaving a small border along the edges. Sprinkle generously with brown sugar and cinnamon—don’t skimp here!
Starting from the long edge, roll the dough into a tight log. Slice into 12 even pieces (a sharp knife or unflavored floss works wonders here).

Second Rise (More Magic)

Arrange the rolls in a greased 9×13 pan, leaving a little room between each for growth. Cover and let them proof until slightly puffy (about 2 hours at room temp, or overnight in the fridge).

Bake to Golden Perfection

Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown. (Pro Tip: Cover with foil if they brown too quickly.)

Make it Rain Icing

While the rolls cool slightly, whisk together the icing ingredients until smooth. Drizzle generously over the warm rolls because more is more.

Pro Tips for Perfect Sourdough Cinnamon Rolls

Overnight Proofing = Game-Changer: Letting the dough chill in the fridge overnight develops better flavor and makes prep a breeze the next morning.
Butter EVERYWHERE: Butter your pan like your life depends on it to avoid sticky bottoms. You’ll thank me later.
Keep It Cozy: Proofing dough loves warmth, so pop it in the oven with the light on (but no heat!) to create a cozy environment.

Sweet or Savory? Pairing Ideas

Sure, sourdough cinnamon rolls are perfection on their own, but if you’re hosting brunch, why not make it extra special? Pair these rolls with:

A plate of sourdough pancakes for extra breakfast glory 🥞.
Fresh fruit and coffee to balance the richness.
Crispy bacon or sausage for a savory contrast.

FAQs About Sourdough Cinnamon Rolls

Can I Use Sourdough Discard?

Yes! Discard works beautifully here, but if you love an extra tangy twist, try using active, bubbly starter.

Do I Have to Proof Overnight?

Technically, no. But trust me, the longer fermentation time enhances flavor and texture.

What if I Don’t Have Cream Cheese?

No problem! A powdered sugar glaze (just powdered sugar + milk + vanilla) works great too.

Final Thoughts: Your Next Great Baking Adventure

Sourdough cinnamon rolls are more than just a recipe—they’re a chance to create something special. The process is just as rewarding as the end result. Whether you’re serving these rolls to family, friends, or yourself (no shame), they’re guaranteed to bring a smile to anyone’s face.

So dust off that rolling pin, crank up your favorite playlist, and get ready for a baking experience that’s as sweet and comforting as a warm hug. Oh, and don’t forget to share your creations online—I’ll totally be lurking in the comments section with frosting-smeared thumbs.

Happy baking, my fellow dough enthusiast!