Okay, hear me out, sourdough cinnamon rolls might just be the most underrated way to use your starter. Most people think sourdough’s all about rustic loaves, but what if we took it somewhere softer, warmer, and way more comforting? Because what if your sourdough starter could give you soft, warm, cinnamon-swirled rolls that actually make your whole kitchen smell like fall?
This isn’t one of those fussy, 12-step “technical challenge” type of recipes. It’s the kind you make because it feels good, because you want something slow, simple, and sweet by the end of it. This is a recipe using sourdough starter that’s more about comfort than perfection… and yes, the dough is as soft as you’re imagining.
If you’ve got a jar of starter staring at you from the fridge (again), this is your sign. These rolls are slightly tangy, deeply spiced, and ridiculously good fresh out of the oven. We’re not changing the cinnamon roll game, we’re just elevating it with a slow-fermented twist.
What Makes These Sourdough Cinnamon Rolls So Good
It’s sourdough… but make it sweet.
You already know what your starter can do for bread, but wait ‘til you taste what it does to cinnamon rolls. That subtle tang? Total game-changer.
The dough basically does the work while you rest.
This is one of those magical slow-rise recipes where time and fermentation do all the heavy lifting, no stress, no rush, just reward.
You get that bakery-level vibe.
These rolls look like you picked them up from a small-batch café. But nope, these are your creation, and that makes them seriously next-level.
You’ll bake these once… and then again next weekend.
Because once they’re gone, your brain’s going to whisper: “Hey, remember those cinnamon rolls? Yeah… do that again.”
The Good Stuff You’ll Use
- Whole Milk: I like using whole milk because it gives the dough a soft, rich texture. It’s best if it’s lukewarm to help the yeast work its magic.
- Salted Butter: You can use salted butter to add flavor and moisture. It draws out a rich, delicate sweetness that takes the rolls to another level.
- Egg: I recommend adding an egg to get that tender, fluffy dough with a nice golden color.
- White Sugar: Maybe keep the sugar moderate here, it adds just enough sweetness without overpowering the sourdough tang.
- Active Sourdough Starter: This is the star! I like using a bubbly, active starter because it gives the rolls their signature tang and helps the dough rise nicely.
- All-Purpose Flour: It forms the perfect base for soft, pillowy rolls.
- Brown Sugar: I like brown sugar in the filling for its rich, caramel-like flavor that melts beautifully.
- White Sugar (for the filling): You can add white sugar to balance out the brown sugar and keep the filling sweet but light.
- Cinnamon: It’s the kind of warm, aromatic spice that turns any bite into autumn itself. Maybe don’t be shy with it!
- Nutmeg: I recommend a small pinch, it adds cozy depth without being overpowering.
- Ginger: You can add ginger for a little bright kick that lifts all those warm spices.
- Cream Cheese: I like cream cheese in the glaze because it adds a tangy creaminess that pairs perfectly with the cinnamon.
- Butter (for the glaze): It’s best if the butter is softened; this helps keep the glaze silky and spreadable.
- Powdered Sugar: Maybe sift the powdered sugar into the glaze to make it smooth and lump-free.
- Vanilla: I recommend vanilla extract to round out the glaze with a warm, comforting flavor.
How to Make Sourdough Cinnamon Rolls
Step 1: Get cozy with your starter and wet ingredients
The night before, grab a big bowl and mix your gently warmed whole milk (think bathwater, not boiling!), melted salted butter, the egg, and your white sugar. Stir it up until it feels like they’re having a little party together. Then fold in that bubbly, active sourdough starter. This combo is your dough’s warm-up act, setting the stage for softness and flavor.
Step 2: Time to pull it all together
Sprinkle your all-purpose flour and salt on top, then mix gently until you get slightly messy dough. Don’t freak out if it looks rough, it’s supposed to! Scrape the bowl clean, lay a loose cover over the top, and give the dough a calm 10-minute breather. This “autolyse” step is like giving your flour a nice drink before the kneading party starts.
Step 3: Knead like you mean it… but don’t overthink it
If you have a stand mixer, let the dough hook work its magic for 4-5 minutes until the dough feels smooth and springy. No mixer? No worries! Just get your hands dirty and knead on a floured surface until the dough’s tacky but not sticky. This step builds strength and structure, think of it as stretching and waking up those gluten muscles.
Step 4: Fold, seal, and leave overnight.
After kneading, cover the dough and give it a quick 20-minute break. Reach for one edge of the dough, lift it high, and fold it inward like a cozy tuck. Then, turn the bowl a quarter turn and repeat this gentle stretch-and-fold motion all around the dough. This method helps build strength and structure evenly, giving your rolls their soft, springy texture without any heavy kneading.
Cover with a damp towel and tuck it away in a cozy, warm spot overnight. When you wake up, your dough should have doubled and be ready to roll (literally).
Step 5: Roll out your dough rectangle like a pro
Flour your countertop well and gently deflate your dough by pressing down. Roll it out into a rectangle, aiming for just under half an inch thick. Keep the longer side facing you, that makes rolling up way easier, trust me.
Step 6: Butter up and spice it nice
Brush the entire surface with melted salted butter, don’t be shy here. Sprinkle the combined brown and white sugars across, followed by a layer of cinnamon, nutmeg, and ginger. This is where the soul of your rolls lives, so pile it on with love.
Step 7: Roll it slow, slice it clean
Dust your hands with flour and roll the dough tightly from the long edge, taking it slow so you don’t rip the dough. Once it’s a nice log, slice it into about 1½-inch rounds.
Step 8: Let the rolls chill and puff
Place the slices in a greased pan or cast-iron skillet with a little breathing room, they’ll expand, so don’t pack them too tight. Cover loosely and let them rest for 1 hour until they puff up nicely. This wait is tough, but oh-so worth it.
Step 9: Bake until golden and irresistible
Place them in a 180°C (350°F) oven for about 35-40 minutes, aiming for a golden crust and that warm cinnamon scent wafting through your home. If they brown too fast, tent with foil like a pro to keep things even.
Step 10: The grand finale, glaze like a boss
While your rolls cool just enough to handle, whip up your glaze by mixing softened butter, cream cheese, powdered sugar, and vanilla. Drizzle or dollop it generously over the rolls. Enjoy!
Mistakes to Avoid (So Your Sourdough Cinnamon Rolls Turn Out Amazing)
Rushing the rise:
Sourdough needs time to do its thing, it’s not in a hurry, and neither should you be. If the dough hasn’t doubled overnight, give it more time in a warm spot. Trust me, well-risen dough = fluffy rolls.
Using too much flour while kneading:
I get it, sticky dough can be annoying. But if you keep adding flour, your rolls could turn out dense and dry. It’s okay if the dough is a little tacky, it’ll smooth out as it rests.
Measuring flour the wrong way:
Scooping directly with your cup? It packs in too much flour! I always fluff the flour first, spoon it into the cup, and level it off with a knife for better accuracy.
Skipping the parchment paper or proper greasing:
Nothing’s worse than beautifully baked rolls that won’t come out of the pan. I always line or grease well, just in case.
Forgetting to feed your starter ahead of time:
Trust me, if your starter isn’t bubbly and full of life, your rolls won’t be either. They’ll come out dense and underwhelming. I recommend feeding it the morning before you start baking, so by the time you’re ready, it’s super active and ready to work its magic.
What to Serve with Sourdough Cinnamon Rolls
- Cold brew coffee with a splash of vanilla cream: That deep roast flavor balances the sweetness and highlights the cinnamon beautifully.
- Spiced chai latte: It echoes the cozy spices in the rolls, basically a warm hug in a mug.
- Toasted nuts (like pecans or walnuts): Serve them in a little bowl on the side for extra crunch, and a fun contrast to the soft, pillowy texture.
- A dollop of whipped cream cheese: It melts slightly on a warm roll and gives it a tangy twist, so good.
- A side of roasted fig halves with sea salt: Sweet, jammy, and just unexpected enough to impress your guests (or your future self).
How to Store Your Sourdough Cinnamon Rolls
At room temperature (short-term love):
Keep them in an airtight container for up to 2 days, just make sure they’re completely cool before sealing to avoid soggy tops.
In the fridge (if you’re stretching the magic):
Pop them into a sealed container and store for up to 5 days. I recommend gently warming them up in the microwave for 10–15 seconds or a few minutes in the oven at low heat to bring back the softness.
Freezer-friendly (future-you will thank you):
Wrap each roll individually in plastic wrap, then pop them in a freezer bag or airtight container. Freeze for up to 2 months. Reheat straight from frozen, microwave, oven, or even steam for a moist finish.
Storing with icing?
It’s best to store them unglazed, then add the icing fresh when serving. It keeps the texture perfect and makes every bite feel like Day 1.
More Sourdough Recipes To Make
How to Make Perfect Sourdough Cinnamon Rolls at Home
Ingredients
The Roll Base
- ½ cup active sourdough starter bubbly
- 2½ cups all-purpose flour
- ¼ cup melted salted butter
- 1 whole egg
- ⅔ cup whole milk gently warmed
- ¼ cup white sugar
The Spiced Filling
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ¼ cup melted salted butter
- 2 tablespoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
The Sweet Drizzle
- 3 to 4 tablespoons cream cheese softened
- 2 tablespoons butter softened
- 3 to 4 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- The evening before baking, mix your whole milk, melted salted butter, egg, and sugar in a big bowl until everything’s combined and smooth. Then stir in your lively sourdough starter, making sure it’s well blended.
- Sprinkle the flour and salt over the wet ingredients, and mix gently until a rough, sticky dough forms. Don’t worry if it looks messy, that’s exactly how it should be! Gently cover and rest for around 10 minutes so the flour can soak up the liquid.
- Next, knead the dough for about 4 to 5 minutes until it feels soft, smooth, and a little tacky, either with a stand mixer or by hand on a floured surface. Avoid adding too much flour; a slightly sticky dough is perfect.
- After kneading, give the dough a short rest of 20 minutes. Pull an edge upward, fold it inward, rotate the bowl, and repeat to build balanced dough strength. Cover loosely with a damp cloth and leave it to rise overnight in a warm area until it doubles.
- When you’re ready to bake, gently press down the dough and roll it out on a floured surface into a rectangle, just under half an inch thick. Position the longer side facing you for easier rolling.
- Brush the dough all over with melted salted butter, then sprinkle the sugar mixture evenly across the surface. Add cinnamon, nutmeg, and ginger for that warm, spicy kick.
- Roll the dough up carefully from the long edge, keeping it tight but gentle. Slice the roll into segments about one and a half inches wide.
- Place the slices in a greased pan or skillet with enough space between each so they can puff up. Cover them loosely and let them rest for about an hour until they’re noticeably puffed.
- Bake in a preheated oven at 180°C (350°F) for 35 to 40 minutes, until golden and fragrant. If the tops brown too quickly, cover loosely with foil halfway through baking.
- Finally, while the rolls are still warm, whisk together softened butter, cream cheese, powdered sugar, and vanilla to make a luscious glaze. Drizzle or spread it generously over the rolls, then enjoy every mouthwatering bite!
Notes
- Leftover glaze? It’s delicious drizzled over pancakes or stirred into your morning coffee.
- If your starter is extra bubbly, you can dial back the rising time a bit, just keep an eye on your dough, not the clock!
- If your kitchen is cold, proof your dough near a warm spot like on top of the fridge or inside a turned-off oven with the light on.
- Try swapping out nutmeg for a pinch of pumpkin pie spice for an extra fall vibe.
