Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls are one of my absolute favorite sourdough recipes to make! They are soft and fluffy with a gooey center, and have a sour flavor that balances perfectly with the sweet filling and creamy frosting. They are a labor of love, but this overnight recipe is simple and they always turn out great. I promise you will get asked to make these sourdough cinnamon rolls again and again!

I don’t know about you, but cinnamon rolls were always a love-hate dessert for me. I LOVE the taste, but hate the way they made me feel. They are always overly sweet and all that bread left me bloated and sluggish.

Enter Sourdough Cinnamon Rolls! These rolls are sweet, but balanced because of the sourness of the dough. I have made this recipe for years, and for many people. Everyone loves these cinnamon rolls! It is my most requested and most popular recipe for a reason, it’s a must-try!

How Long Will This Sourdough Cinnamon Roll Recipe Take?

This recipe is an overnight dough. You will need at least 10 hours to ferment the dough. I would begin this process 3 hours before you plan to go to bed, because you will need to stretch and fold for three rounds before it rests overnight.

Most of the work is done the night before you will bake, so make sure to leave yourself plenty of time to get things done. This dough is fermented in the refrigerator, so you can ferment it for up to 20 hours if you needed to.

How to Make Sourdough Cinnamon Rolls

I promise, you don’t have to be a professional to make perfect cinnamon rolls! This recipe is simple and straightforward. There are multiple steps, but if you follow each step these rolls will turn out gooey and delicious! My recipes are always in cups rather than weights. I have found a lot of people are intimidated by weighing their ingredients. You can do the conversions if you prefer to measure in grams!

What You Will Need

Milk: I like to use whole milk, but whatever you have on hand will work.

Water: It doesn’t have to be room temperature, but you don’t want it overly cold.

Sourdough Starter: Active starter will give your rolls the rise you are looking for.

Flour: I use all purpose, you could also use bread flour if you wanted to. I think all-purpose is easiest to work with.

Sugar: Regular granulated sugar is great.

Oil: I like to use avocado oil, but you can use your favorite oil.

Eggs: I have chickens and love to use their eggs in my recipes, but regular large grade A eggs are perfect.

Salt: It enhances flavors and balances out the sweetness, you don’t want to leave it out.

Butter: Unsalted butter works great. If you only have salted butter, adjust the amount of extra salt you put in accordingly.

Brown Sugar: I want the whole roll of dough covered! It gives that gooey delicious center everyone loves in a cinnamon roll.

Cinnamon: You can put at little or as much as you like. It is called a cinnamon roll, so at least some in there is a must!

Day 1

Prepare the Dough

1. Add cooled scalded milk, 1/2 C water and sourdough starter to a large bowl and stir until starter is dissolved. 

2. Add 4 cups flour to starter mixture until it is incorporated. Let sit for 30 minutes. 

3. In a separate bowl, add sugar, oil, eggs, and salt. Mix until sugar dissolves and eggs are incorporated. 

4. Add wet mixture to dough and mix until completely incorporated. 

5. Add the last 3 cups of flour 1 cup at a time until all cups are incorporated.

6. Sprinkle 1/2 C flour on counter and knead dough for several minutes (3-5 mins). 

7. Oil a large bowl and place dough in to rest. Cover and allow to rest for 30 minutes. 

Step 8. Stretch and fold dough 4 times, cover dough, and allow to rest for 60 minutes. Repeat step 8 two more times. 

Step 9. Put dough in refrigerator overnight, or at least 10-12 hours to ferment.

Day 2

Step 10. Take dough out of the fridge and leave it on the counter to proof for 2-3 hours or longer depending on the warmth of your house. 

Step 11. Flour counter, cut dough in half, and roll out dough. Generously spread softened butter on top of dough. Then sprinkle with brown sugar and cinnamon. 

Step 12. Roll the dough tightly into a log. Cut cinnamon rolls into 2 inch wheels. Place rolls in buttered 9×13 baking dish. Cover rolls and allow to rise for 2 hours. 

Step 13. Bake rolls for 25-30 mins at 375 degrees.

Tips for Making the Perfect Sourdough Cinnamon Roll

Sourdough can be intimidating, but I’ve dedicated this blog to making sourdough a breeze! Here are a few tips to give you the confidence to make this delicious dessert.

• Prepare Dough the Day Before: This recipe is an overnight ferment. Make sure to give yourself lots of time to prepare the dough so you can ferment it in the fridge for at least 10 hours. I usually start this dough in the evening and bake it the next day.

• Use Active Sourdough Starter: Make sure to feed your starter at least 12 hours before you start making this dough. Your starter is going to help the dough rise (instead of yeast). You want your dough to rise as much as it can to give it the best flavor and texture!

• Using Sweet Stiff Starter: Sometimes I don’t want any “sour” flavor in my dough, so I make this recipe using a Sweet Stiff Starter. If you want to know how to make it, watch this video. It’s super simple and adds a different sweeter profile that is really yummy.

Save Your Leftovers

If you’ve ever had next-day Cinnamon Rolls, you might have been disappointed because they were dry, stiff, and the frosting melts off in the microwave. I’m going to share my tips on how to keep your rolls moist and just as good the next day!

Storing Cinnamon Rolls: Make sure to cover them with plastic wrap or put them in an airtight container once they have cooled. They will stay moist and soft for about 3 days. After that they will begin to get a little hard. 

In the Freezer: You can freeze your cooked or uncooked cinnamon rolls. I have a full video on how to do that, and how to reheat or cook them afterwards which you can watch below. It is best to freeze them in an aluminum pan so you can cook them without having to transfer the dough.