There’s something extra special about homemade cinnamon rolls, and when they’re made with sourdough, they’re even better.
These sourdough cinnamon rolls are soft, fluffy, and perfectly swirled with a buttery cinnamon-sugar filling. The overnight rise makes them easy to fit into your schedule, and it also gives them incredible flavor and texture. They bake up pillowy and tender, with that slight tang from the sourdough that balances the sweetness beautifully.
This is the kind of recipe that feels impressive but is actually very manageable.
Why You’ll Love These
- Made with active sourdough starter
- Soft and tender crumb
- Overnight bulk rise = flexible timing
- Perfect for holidays, brunch, or slow weekends
- Family-approved (always the first thing to disappear!)
The dough is enriched with milk, butter, and egg, which gives it that soft, bakery-style texture. The optional stretch and fold during bulk fermentation adds even more structure and height — I recommend it if you have the time.
Overnight = Better Flavor
Letting the dough rise overnight at a cooler room temperature develops deeper flavor without making the process complicated. You mix the dough in the evening, let it bulk rise, and shape it the next morning. After a short second rise, they’re ready to bake.
It’s low effort with high reward.
Filling Options
I recommend softened butter mixed directly with the cinnamon-sugar, as it gives a thicker, more traditional filling layer. Make sure you roll the log tightly so those swirls stay defined.
That Cream Cheese Glaze
The glaze is simple but essential — soft butter, whipped cream cheese, powdered sugar, and just enough milk to make it silky. Spread it over the rolls while they’re still slightly warm so it melts into all the layers.
Or keep it simple and dust with powdered sugar.
Serving & Storage
These are best enjoyed warm the day they’re baked. If you have leftovers, store them covered at room temperature and gently reheat (8 seconds in the microwave will do the trick) before serving.
They’re perfect for:
- Holiday mornings
- Weekend brunch
- Hosting guests
- Or just because you’re craving something cozy
The Perfect Sourdough Cinnamon Rolls
Ingredients
- 115 g unsalted butter melted
- 160 g whole milk
- 1 large egg
- 100 g active sourdough starter
- 24 g granulated sugar
- 360 g AP flour
- 5 g fine sea salt
Filling
- 84 g unsalted butter softened
- 100 g granulated sugar
- 3 tsp. ground cinnamon
- 1 tbsp. flour
Icing
- 2 tbsp unsalted butter softened
- ⅓ cup cream cheese room temp
- ¼ cup powdered sugar
- 1.5 tbsp milk
Instructions
Make the Dough
- In a small bowl, combine the melted butter with the milk, allow the milk to cool the temp of the butter.
- In the bowl of a stand mixer fitted with the paddle attachment, add the egg, sourdough starter, and sugar. Mix to combine
- With the mixer running, slowly pour in the milk mixture.
- Add the flour and salt and mix until a rough, sticky dough forms (about 1 minute). Scrape down the sides of the bowl, cover with a damp towel, and rest for 30 minutes.
- Switch to the dough hook and knead on medium-low speed for 8-10 minutes. The dough should be soft, full and pulling away from the sides of the bowl.
Bulk Rise
- Cover with plastic wrap and let rise overnight for 8–12+ hours, or until doubled in size.
Optional Stretch & Fold
- About 30–60 minutes into the bulk rise, perform one set of stretch and folds:
Roll the Dough
- Prepare a 9-inch springform pan by crumpling and laying out parchment paper.
- Lightly oil your countertop. Turn the dough out and gently pat into a rough rectangle. Let rest 10 minutes before rolling it out.
- Coat the rolling pin with oil and roll dough into an approximately 16 x 12-inch rectangle. If the dough resists, let it rest 5–10 minutes longer.
Make the Cinnamon-Sugar Filling
- Mix butter with sugar, cinnamon, and flour. Spread evenly over the dough using an offset spatula, leaving a ½-inch border around the edges.
Shape & Cut
- Starting on the long (16-inch) side, roll the dough tightly into a log, pressing gently as you go. The log should be snug to keep the swirls intact. Finish seam side down.
- Cut into 2-inch sections using an oiled knife or bench scraper, 8 equal pieces.
Second Rise
- Place the rolls into the lined pan, cover and let rise 1–2 hours, or until puffed.
Bake
- Preheat oven to 350°F.
- Bake on the center rack for 30–40 minutes. The tops should be lightly golden brown.
- Cool in the pan for 15 minutes then transfer to a wire rack.
Make the Glaze
- Use the whisk attachment to whip the cream cheese, then add in the softened butter and sifted powdered sugar and mix until smooth. Add milk as needed to thin. Spread over slightly warm rolls.
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