Sourdough Cinnamon Rolls – Soft, Fluffy & Easy Recipe

Sourdough cinnamon rolls are a delightful twist on the classic cinnamon roll, combining the deep, tangy flavors of naturally fermented dough with the warmth of cinnamon and sugar. Unlike traditional cinnamon rolls that rely on commercial yeast, sourdough versions use a natural starter, creating a rich taste and soft, pillowy texture. The fermentation process not only enhances the flavor but also makes the rolls easier to digest and more gut-friendly.

If you love the idea of homemade cinnamon rolls but want a healthier and more flavorful alternative, sourdough cinnamon rolls are the perfect choice. Whether you’re an experienced sourdough baker or a beginner, this guide will walk you through everything you need to know to make these irresistible treats at home. From the benefits of sourdough to the best baking tips, let’s dive into the world of naturally leavened cinnamon rolls!

Benefits of Sourdough Cinnamon Rolls

Health Benefits of Naturally Leavened Cinnamon Rolls

One of the biggest reasons people love using sourdough is its health benefits. The natural fermentation process helps break down gluten, making it easier to digest for many people. The longer fermentation time also reduces phytic acid, which can interfere with the absorption of essential nutrients like calcium, iron, and zinc. As a result, sourdough-based baked goods can be more nutritious than those made with regular yeast.

Additionally, sourdough fermentation produces beneficial bacteria and organic acids that support gut health. These probiotics can aid digestion and contribute to a healthier microbiome.

The natural fermentation process helps break down gluten, making the rolls easier to digest. It also reduces phytic acid, allowing for better absorption of essential nutrients.

Sourdough also contains beneficial bacteria and organic acids, which promote gut health. If you enjoy gut-friendly desserts, you might also like these Wafer Cookies: Crispy & Delicious Treats, which offer a satisfying crunch with minimal processing.

Why Sourdough Sweet Rolls Have Better Flavor and Texture

Sourdough cinnamon rolls have a distinct depth of flavor that you won’t find in regular cinnamon rolls. The fermentation process brings out mild tangy notes, balancing the sweetness of the cinnamon-sugar filling. The texture is also superior—light, fluffy, and slightly chewy, with a soft crumb that stays moist longer than yeast-based rolls.

Natural Leavening and Digestion-Friendly Properties

Unlike instant or active dry yeast, a sourdough starter contains wild yeast and lactic acid bacteria that naturally leaven the dough. This slow fermentation process allows for better flavor development and a more structured rise, giving the rolls a delightful airiness while still being substantial. Many people who experience bloating or sensitivity to commercial yeast find that sourdough-based baked goods are easier on their stomachs.

Ingredients for the Best Sourdough Cinnamon Rolls

Making the perfect sourdough cinnamon rolls starts with choosing high-quality ingredients. Each component plays a crucial role in achieving the ideal balance of flavor, texture, and structure. Let’s break down the essential ingredients and how they contribute to the final result.

Key Ingredients and Their Roles

1. Sourdough Starter – This is the heart of your cinnamon rolls. A mature and active sourdough starter provides natural leavening, enhancing both flavor and texture. For best results, your starter should be bubbly and recently fed before mixing it into the dough.
2. Flour – The type of flour you use significantly impacts the texture of the rolls. Bread flour gives a chewier, more structured roll, while all-purpose flour creates a softer, more delicate crumb. A mix of both can yield the best of both worlds.
3. Milk – Whole milk adds richness and tenderness to the dough, making the rolls extra soft. If you prefer a dairy-free version, you can substitute it with almond milk, oat milk, or coconut milk.
4. Butter – Butter contributes to the flavor and tenderness of the dough. It also helps create a soft, melt-in-your-mouth texture. Use unsalted butter to control the salt content.
5. Eggs – Eggs provide structure and richness, resulting in a fluffier dough. They also help with browning during baking.
6. Sugar – A small amount of sugar in the dough feeds the yeast in the starter and enhances the overall flavor. For a deeper, caramelized taste, you can use brown sugar instead of white sugar.
7. Salt – Salt is essential for balancing flavors and strengthening the gluten structure. Without it, the dough may taste bland and feel weak.

Choosing the Right Flour for Homemade Sourdough Rolls

• Bread Flour – Contains higher protein (12-14%) and helps develop a stronger gluten network, which is ideal for structured, chewy rolls.
• All-Purpose Flour – Lower protein content (10-12%) results in a softer, more tender roll.
• Whole Wheat Flour – Adds a nuttier, heartier taste but should be used in combination with white flour to prevent the rolls from becoming too dense.

For best results, use unbleached flour, as it retains more nutrients and natural flavors.

Best Sweeteners and Spices for Fermented Cinnamon Buns

• Brown Sugar vs. White Sugar – Brown sugar has molasses, giving the filling a deeper, caramel-like flavor. White sugar creates a lighter, sweeter taste.
• Cinnamon – The key spice in cinnamon rolls! Use high-quality ground cinnamon for the best aroma and warmth.
• Vanilla Extract – A touch of vanilla enhances the overall flavor of the dough and filling.
• Nutmeg (Optional) – A pinch of ground nutmeg can add depth and complexity to the cinnamon flavor.

By carefully selecting these ingredients, you’ll create a dough that is easy to work with and bakes into soft, flavorful sourdough cinnamon rolls.

Step-by-Step Guide to Making Sourdough Cinnamon Rolls

Now that we’ve covered the essential ingredients, it’s time to dive into the process of making soft, flavorful sourdough cinnamon rolls. This step-by-step guide will walk you through each stage, from preparing your sourdough starter to rolling and shaping the dough.

Preparing the Starter for Sourdough Sweet Rolls

Before making the dough, ensure your sourdough starter is active and bubbly. Feed your starter about 4 to 6 hours before you plan to mix the dough. It should have doubled in size and be full of bubbles when it’s ready to use.

✅ Tip: If your starter is refrigerated, take it out the night before and give it one or two feedings to reactivate it.

How to Mix and Knead the Perfect Dough

Ingredients for the Dough:

• ½ cup (120g) active sourdough starter
• ¾ cup (180ml) warm milk
• ¼ cup (50g) sugar
• 1 large egg
• 3 cups (375g) all-purpose or bread flour
• ½ teaspoon salt
• 4 tablespoons (56g) softened butter

Instructions:

1. Mix Wet Ingredients – In a large mixing bowl, whisk together the sourdough starter, warm milk, sugar, and egg until combined.
2. Add Dry Ingredients – Gradually add the flour and salt, mixing until a shaggy dough forms.
3. Knead the Dough – Add the softened butter and knead for about 8–10 minutes until the dough becomes smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes.
4. Rest the Dough – Cover the bowl with a damp towel and let the dough rest for 30 minutes. This allows the flour to fully absorb the liquid and makes kneading easier.
5. Knead Again – After resting, knead the dough a few more times to strengthen the gluten structure.

✅ Tip: The dough should feel soft and slightly tacky but not overly sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

First Rise (Bulk Fermentation)

• Place the dough in a greased bowl and cover it with a damp towel or plastic wrap.
• Let it rise at room temperature (70-75°F or 21-24°C) for 8 to 12 hours, or until it doubles in size.
• If your kitchen is cooler, bulk fermentation may take longer. If needed, place the bowl in a slightly warm oven (turned off) to speed up the process.

✅ Tip: For the best flavor, allow for a long, slow fermentation overnight. This enhances the dough’s structure and makes it easier to digest.

Preparing the Cinnamon-Sugar Filling

Ingredients for the Filling:

• ½ cup (100g) brown sugar
• 2 tablespoons (15g) ground cinnamon
• 4 tablespoons (56g) softened butter

Instructions:

1. In a small bowl, mix the brown sugar and cinnamon together.
2. Spread the softened butter evenly over the dough before sprinkling the cinnamon-sugar mixture on top.

Rolling and Shaping the Dough

1. Lightly flour a work surface and roll the dough into a large rectangle (about 12×18 inches).
2. Evenly spread the cinnamon-sugar filling over the surface.
3. Starting from the long side, tightly roll the dough into a log.
4. Use a sharp knife or unflavored dental floss to cut the log into 10-12 even rolls.

✅ Tip: To get clean slices, use a piece of dental floss instead of a knife. Simply slide the floss under the roll, cross the ends over the top, and pull to cut.

Second Proofing for Maximum Softness

• Place the rolls in a greased baking dish, leaving some space between them to allow for expansion.
• Cover loosely with plastic wrap or a towel and let them rise at room temperature for 4-6 hours or until puffy and doubled in size.
• If you prefer overnight rolls, refrigerate them after shaping and let them proof in the morning for 1-2 hours before baking.

✅ Tip: A good way to check if the dough is ready is to gently press a roll with your finger—if it slowly springs back, they’re ready to bake!

If you love desserts with rich layers, you might also enjoy this Easy Crepe Cake Recipe, which features delicate, thin crepes stacked with sweet filling.

Baking & Finishing Your Sourdough Cinnamon Rolls

Ideal Baking Time & Temperature for Sourdough Cinnamon Rolls

Oven Temperature & Baking Time

• Preheat your oven to 375°F (190°C) about 20 minutes before baking.
• Bake the rolls for 20-25 minutes, or until they are golden brown on top and fully cooked in the center.
• If the tops start to brown too quickly, loosely cover them with foil during the last 5-10 minutes of baking.

✅ Tip: To check for doneness, gently tap the center of a roll—if it sounds slightly hollow and springs back, they’re done!

Best Glazes & Frostings for Naturally Leavened Cinnamon Rolls

Cinnamon rolls aren’t complete without a delicious topping! Here are three popular options:

1. Classic Vanilla Glaze (Light & Sweet)

Ingredients:

• 1 cup (120g) powdered sugar
• 2 tablespoons milk (or water for dairy-free)
• ½ teaspoon vanilla extract

Instructions:

1. Whisk all ingredients together until smooth.
2. Drizzle over the warm rolls for a glossy, lightly sweetened finish.

2. Cream Cheese Frosting (Rich & Tangy)

Ingredients:

• 4 oz (113g) cream cheese, softened
• 2 tablespoons butter, softened
• ½ cup (60g) powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Beat cream cheese and butter together until creamy.
2. Add powdered sugar and vanilla, mixing until smooth.
3. Spread generously over warm rolls for a rich, decadent topping.

3. Maple Cinnamon Glaze (Warm & Cozy)

Ingredients:

• 1 cup (120g) powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon milk
• ½ teaspoon cinnamon

Instructions:

1. Mix all ingredients until smooth.
2. Drizzle over the rolls for a warm, slightly spiced finish.

✅ Tip: For extra indulgence, sprinkle chopped nuts or a dusting of cinnamon on top of the glaze!

Storage & Reheating Tips for Fermented Cinnamon Buns

Storing Leftovers

• At Room Temperature: Store in an airtight container for up to 2 days.
• In the Refrigerator: Store for up to 5 days, but warm them before serving for the best texture.
• In the Freezer: Freeze unglazed cinnamon rolls in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Instructions

• Oven: Warm at 300°F (150°C) for 10 minutes.
• Microwave: Heat for 20-30 seconds for a quick warm-up.

✅ Tip: Adding a small cup of water to the microwave while reheating helps keep the rolls soft!

Common Mistakes & Troubleshooting Sourdough Cinnamon Rolls

Even with the best ingredients and techniques, small mistakes can affect the outcome of your sourdough cinnamon rolls. Here’s a guide to troubleshooting the most common issues and ensuring your rolls turn out soft, flavorful, and perfectly baked every time.

Over-Proofing or Under-Proofing the Dough

✅ The Problem:

• Over-proofed dough becomes too airy and collapses during baking, leading to dense or deflated rolls.
• Under-proofed dough doesn’t rise enough, making the rolls tough and chewy instead of soft and fluffy.

✅ How to Fix It:

• Use the poke test: Press a finger into the dough lightly. If it springs back slowly, it’s ready to bake. If it springs back too quickly, it needs more proofing.
• Follow the recommended proofing times, but also consider your room temperature—cooler kitchens need longer proofing, while warm environments speed up fermentation.

Dry or Tough Cinnamon Rolls

✅ The Problem:

• Adding too much flour can make the dough dry and stiff.
• Overbaking can cause the rolls to lose moisture.

✅ How to Fix It:

• Use a kitchen scale to measure ingredients precisely. The dough should be soft and slightly tacky, but not sticky.
• Check for doneness by tapping the center of a roll—if it sounds slightly hollow and springs back, they’re done.
• Brush the tops of freshly baked rolls with melted butter to keep them soft.

Filling Leaking Out During Baking

✅ The Problem:

• If the filling spills out while baking, the bottom of the rolls can become overly caramelized or burnt.

✅ How to Fix It:

• Spread softened butter (not melted) over the dough before sprinkling the cinnamon-sugar mixture.
• When rolling, don’t roll the dough too tightly, as it can push the filling out.
• Chill the shaped rolls for 10 minutes before baking to help set the filling.

Rolls That Don’t Rise Enough

✅ The Problem:

• If your rolls don’t puff up properly, your sourdough starter may not be active enough.

✅ How to Fix It:

• Use a recently fed, bubbly, and active sourdough starter for the best rise.
• Let the dough ferment in a warm place (70-75°F / 21-24°C) for better yeast activity.
• If your starter is sluggish, give it a few extra feedings before making the dough.

Cinnamon Rolls That Are Too Tangy

✅ The Problem:

• Sourdough cinnamon rolls naturally have a mild tang, but if they’re too sour, it may be due to an excessively long fermentation.

✅ How to Fix It:

• Reduce the fermentation time, especially if your kitchen is warm.
• Use a younger sourdough starter (one that has been fed recently) to lessen the sourness.

By avoiding these common mistakes, you’ll consistently achieve light, fluffy, and delicious sourdough cinnamon rolls!

Creative Variations for Sourdough Cinnamon Rolls

Once you’ve mastered classic sourdough cinnamon rolls, it’s time to get creative! Here are some delicious variations to customize your rolls with unique flavors, fillings, and dietary adaptations.

1. Chocolate, Nut & Fruit Additions to Fermented Cinnamon Buns

Adding nuts to your cinnamon rolls gives them a delightful crunch and extra richness.

✅ Options:

• Pecans: Classic choice for a buttery crunch.
• Walnuts: Adds a slightly earthy, nutty flavor.
• Almonds: Light and slightly sweet, great for a refined crunch.
• Hazelnuts: Pairs beautifully with chocolate-based fillings.

How to use them:

• Sprinkle chopped nuts over the cinnamon-sugar filling before rolling up the dough.
• Toast the nuts beforehand to enhance their flavor.

2. Fruit-Infused Cinnamon Rolls

Adding fruit brings a natural sweetness and a burst of freshness to your rolls.

✅ Options:

• Dried Fruits: Raisins, cranberries, or chopped dates add chewiness.
• Fresh Berries: Blueberries, raspberries, or diced strawberries for a juicy twist.
• Apples: Finely chopped apples add a tart contrast to the sweet cinnamon filling.

How to use them:

• Mix dried fruits into the filling.
• Press fresh berries into the dough before rolling.
• Toss apple pieces with cinnamon and brown sugar before layering them into the filling.

3. Chocolate Lovers’ Cinnamon Rolls

For a more indulgent take, add chocolate to the filling or glaze.

✅ Options:

• Dark Chocolate Chips: Sprinkle them inside for a gooey center.
• Cocoa Powder: Mix with cinnamon for a mocha-flavored filling.
• Nutella or Chocolate Spread: Spread a thin layer over the dough before adding cinnamon sugar.
• White Chocolate Drizzle: Perfect for a sweet finishing touch.

How to use them:

• Add cocoa powder to the cinnamon-sugar mix for a rich flavor.
• Spread a layer of Nutella before rolling up the dough.
• Sprinkle chocolate chips before rolling for a melty surprise.

4. Spiced & Seasonal Twists

Switch up the spices to match different seasons!

✅ Options:

• Pumpkin Spice Cinnamon Rolls: Replace cinnamon with a mix of cinnamon, nutmeg, ginger, and cloves.
• Chai-Spiced Rolls: Use cardamom, ginger, cloves, and cinnamon for a chai tea-inspired flavor.
• Maple Cinnamon Rolls: Swap the glaze for a maple glaze with a hint of cinnamon.

How to use them:

• Mix the spices with the cinnamon-sugar filling.
• Infuse the glaze with seasonal flavors like pumpkin spice or maple.

5. Dairy-Free and Vegan Adaptations

Making sourdough cinnamon rolls without dairy or eggs is simple!

✅ Substitutions:

• Milk → Almond, oat, or coconut milk
• Butter → Coconut oil or vegan butter
• Egg → Flax egg (1 tbsp flaxseed + 3 tbsp water, mixed and set for 5 min)

✅ How to keep them soft:

• Use a little extra plant-based milk in the dough to keep it tender.
• Brush the tops with coconut oil before baking to prevent dryness.

Tip: If you love baked goods with a caramelized crust, try the Brown Butter Cookies for a chewy, flavorful dessert.

Frequently Asked Questions

1. Do sourdough cinnamon rolls need to be refrigerated?

Sourdough cinnamon rolls do not need to be refrigerated if they will be eaten within 1-2 days. Store them in an airtight container at room temperature to keep them soft. However, if you need to keep them longer, refrigeration is recommended:

• Refrigerate for up to 5 days, but warm them before serving to restore their softness.
• Freeze for up to 3 months for long-term storage. Thaw overnight in the fridge and reheat before serving.

✅ Tip: Refrigeration can dry out the rolls, so always warm them slightly before eating!

2. Why didn’t my sourdough cinnamon rolls rise?

If your sourdough cinnamon rolls didn’t rise properly, it could be due to several factors:

• Inactive sourdough starter – Your starter may not be strong enough. Make sure it’s active, bubbly, and recently fed.
• Cold kitchen temperature – Sourdough ferments slowly, especially in cooler environments. Try placing the dough in a warm spot (75-80°F / 24-27°C) to speed up rising.
• Underproofing – The dough may need more time to rise. Unlike commercial yeast, sourdough fermentation takes much longer—be patient!

✅ Tip: If your dough isn’t rising after 10-12 hours, move it to a slightly warmer area and give it more time.

3. Is it possible to let cinnamon rolls rise too long?

Yes! Over-proofing can cause the rolls to collapse, spread too much, or taste overly sour. Signs of over-proofing include:

• Dough that becomes too soft or sticky.
• Rolls that deflate after baking instead of holding their shape.
• A strong, sour aroma (caused by excessive fermentation).

✅ How to avoid it:

• Follow the recommended fermentation times and use the poke test—if the dough springs back slowly, it’s ready.
• If refrigerating overnight, don’t leave them out for too long before baking (1-2 hours at room temperature is usually enough).

4. Do sourdough cinnamon rolls taste sour?

Sourdough cinnamon rolls have a slight tang, but they shouldn’t taste overly sour unless they ferment for too long. The natural fermentation process enhances the flavor, making them more complex and rich compared to regular cinnamon rolls.

✅ How to control the sourness:

• Shorter fermentation = milder flavor. Let the dough rise just until doubled.
• Use a well-fed starter. A young, active starter will produce a sweeter, more balanced flavor.
• Add a bit of sugar or honey to the dough. This helps balance the tanginess with a little extra sweetness.

If you prefer a stronger sour flavor, let the dough ferment longer or use an older starter.

Conclusion

Sourdough cinnamon rolls are a delightful combination of rich, sweet flavors and the deep complexity of naturally fermented dough. Unlike traditional cinnamon rolls made with commercial yeast, sourdough versions offer enhanced texture, longer shelf life, and gut-friendly benefits due to the fermentation process.

By following the step-by-step guide, choosing the right ingredients, and avoiding common mistakes, you can create soft, fluffy, and flavorful cinnamon rolls every time. Whether you enjoy them with a classic vanilla glaze, a rich cream cheese frosting, or a seasonal twist, these homemade rolls are sure to impress!

Sourdough baking requires patience and practice, but once you master the process, you’ll never want to go back to store-bought cinnamon rolls. Experiment with different variations, fillings, and flavors to make this recipe truly your own.

Now, it’s time to enjoy your homemade sourdough cinnamon rolls—warm, gooey, and absolutely delicious! Happy baking! 🍽️😊

Sourdough Cinnamon Rolls – Soft, Fluffy & Naturally Fermented Treats

These sourdough cinnamon rolls are soft, fluffy, and packed with a delicious cinnamon-sugar filling. Naturally leavened with a sourdough starter, they have a deep, rich flavor with just the right amount of tang. Perfect for breakfast, brunch, or a special treat, this recipe requires an overnight rise for the best texture. Enjoy them with a classic vanilla glaze or a rich cream cheese frosting!

Print Recipe Pin Recipe

Prep Time 12 hours hrs

Cook Time 25 minutes mins

Total Time 12 hours hrs 30 minutes mins

Course Breakfast/Dessert

Cuisine American

Servings 12

Equipment

• Mixing bowls (large & medium)
• Stand mixer with dough hook (optional)
• Measuring cups & spoons
• Whisk
• Rolling Pin
• Sharp knife or dental floss (for cutting rolls)
• Baking dish (9×13 inch)
• Pastry brush
• Oven

Ingredients

  

• For the Dough:
• ½ cup 120g active sourdough starter (recently fed & bubbly)
• ¾ cup 180ml warm milk (whole, almond, oat, or coconut)
• ¼ cup 50g granulated sugar
• 1 large egg
• 3 cups 375g all-purpose or bread flour
• ½ teaspoon salt
• 4 tablespoons 56g softened butter
• For the Cinnamon-Sugar Filling:
• ½ cup 100g brown sugar
• 2 tablespoons 15g ground cinnamon
• 4 tablespoons 56g softened butter
• For the Cream Cheese Frosting: Optional
• 4 oz 113g cream cheese, softened
• 2 tablespoons butter softened
• ½ cup 60g powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Prepare the Dough:
• In a large mixing bowl, whisk together the sourdough starter, warm milk, sugar, and egg until well combined.
• Add the flour and salt, mixing until a shaggy dough forms.
• Knead in the softened butter until fully incorporated. Knead for 8-10 minutes by hand (or 5 minutes in a stand mixer) until the dough is smooth and elastic.
• Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.
• Bulk Fermentation (First Rise):
• Cover the bowl with a damp towel and let it ferment overnight (8-12 hours) at room temperature until doubled in size.
• Prepare the Cinnamon Filling:
• In a small bowl, mix together the brown sugar and cinnamon.
• Spread softened butter evenly over the rolled-out dough before sprinkling the sugar mixture on top.
• Roll and Shape the Cinnamon Rolls:
• Lightly flour a surface and roll the dough into a rectangle (about 12×18 inches).
• Spread the cinnamon filling evenly over the dough.
• Roll the dough tightly from the long edge into a log.
• Cut the log into 10-12 equal rolls using a sharp knife or dental floss.
• Place the rolls into a greased 9×13-inch baking dish, leaving space between them.
• Second Rise:
• Cover the dish and let the rolls proof for 4-6 hours at room temperature (or refrigerate overnight and proof for 1-2 hours before baking).
• Bake the Cinnamon Rolls:
• Preheat oven to 375°F (190°C).
• Bake for 20-25 minutes, or until golden brown.
• Make the Frosting & Serve:
• Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
• Spread the frosting over the warm rolls and enjoy!

Notes

If your kitchen is cold, the dough may need extra fermentation time.
For a stronger sourdough flavor, let the dough rise longer in the fridge (cold fermentation).
Rolls can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.
Dairy-Free Option: Use plant-based milk and butter substitutes.

Keyword Sourdough cinnamon rolls, homemade cinnamon rolls, naturally leavened cinnamon rolls, fermented cinnamon buns, sourdough sweet rolls, overnight cinnamon rolls