Sourdough Cinnamon Rolls Recipe

Is there anything more irresistible than the smell of warm cinnamon rolls straight from the oven? These Sourdough Cinnamon Rolls are a baker’s dream; soft, fluffy, and swirled with just the right amount of cinnamon-sugar goodness. Made with sourdough starter discard, this recipe requires no stand mixer and only one overnight rest, making it approachable even for beginners.

The slow ferment brings out an incredible depth of flavor, and the next morning you’ll be rewarded with rolls that bake up golden and tender every single time. Topped with a simple yet luscious glaze, they are guaranteed to make your kitchen smell like a bakery and your table feel like a special occasion, even on an ordinary weekend morning.

Why You’ll Love It

These sourdough cinnamon rolls are a bakery-level indulgence at home. The dough is easy to mix, the filling is rich and aromatic, and the overnight ferment means you wake up ready to bake without fuss. They are an ideal treat for a cozy weekend breakfast, a holiday brunch spread, or even a midweek pick-me-up when you want something sweet and comforting.

The sourdough discard lends them a unique tang, making the flavor richer than that of typical cinnamon rolls, while the texture remains light and pillowy.

Sourdough Cinnamon Rolls Recipe

Fluffy, golden, and swirled with cinnamon-sugar, these sourdough cinnamon rolls are easy to make with an overnight ferment and finished with a sweet vanilla glaze that melts right into the warm rolls.

Ingredients

For the Dough:

• 8 tablespoons (113 g) cold butter
• 2 ½ cups (300 g) all-purpose flour (see notes)
• ⅓ cup (100 g) sourdough starter discard
• 1 cup (240 g) buttermilk (see notes)
• 1 tablespoon + 1 teaspoon (25 g) honey or granulated sugar
• ¾ teaspoon (4 g) fine sea salt
• 1 teaspoon baking powder (added later)
• ½ teaspoon baking soda (added later)

For the Cinnamon-Sugar Filling:

• ¾ cup (150 g) light brown sugar
• 2 teaspoons ground cinnamon
• 4 tablespoons (56 g) butter, melted

For the Glaze:

• 1 tablespoon (14 g) butter, melted
• 1 cup (120 g) powdered sugar
• 1 teaspoon (5 g) vanilla extract
• 2 tablespoons (30 g) milk

Step-by-Step Instructions

The Night Before:

1. Mix the Dough. Grate the cold butter into a mixing bowl. Add the flour and cut in the butter with a pastry cutter until crumbly. Stir in sourdough discard, buttermilk, honey, and salt until combined. Cover the bowl tightly and let it rest on the counter for 10–12 hours. (Do not add baking soda or baking powder yet!) This long ferment develops flavor and gives the dough its signature tenderness.

The Next Morning:

2. Prepare the Filling and Glaze. Stir together the brown sugar and cinnamon until evenly mixed. In a separate bowl, whisk together the glaze ingredients until smooth, then set aside. Preheat the oven to 375°F (190°C) and butter a 12-inch cast-iron skillet or similar baking pan.

3. Add Leavening Agents. Combine baking soda and baking powder in a small bowl. Sprinkle the mixture over the fermented dough and gently mix it in by hand until it disappears into the dough.

4. Roll Out the Dough. Generously flour your work surface. Roll the dough into a 12 x 24-inch rectangle, making sure the thickness is even.

5. Assemble the Rolls. Brush the rectangle with melted butter. Sprinkle evenly with cinnamon-sugar mixture, leaving a ½-inch border around the edges. Roll up tightly from the long side and cut into 12 even pieces using a sharp knife or bench scraper. Arrange them in the skillet with space for rising.

6. Bake. Bake for 35–40 minutes, until the tops are golden brown and the filling is bubbling. While baking, prepare the glaze if not already done. Remove from the oven and drizzle glaze over the hot rolls so it seeps into all the swirls.

7. From Frozen: After shaping, freeze rolls in a lined tin wrapped in plastic and foil for up to 3 months. Bake directly from frozen at 350°F (176°C) for 40–45 minutes, no thawing required.

Notes

• In warmer kitchens: reduce buttermilk to ¾ cup (180 g) and increase flour to 2 ¾ cups (345 g) to reduce stickiness.
• Use the scoop and level method if you don’t have a kitchen scale to avoid measuring errors.
• For a lighter glaze, thin powdered sugar with milk to your preferred consistency.
• No cast-iron skillet? Use a baking sheet or springform pan. Bake 25–30 minutes, tenting with foil halfway if the rolls brown too quickly.
• If using an active sourdough starter, skip the baking soda and baking powder. After shaping, allow the rolls to rise for 1–1.5 hours before baking for a natural lift.

Nutrition (per roll): ~334 calories, 51 g carbs, 4 g protein, 13 g fat

Variations and Substitutions

• Dairy-Free: Use plant-based butter and a non-dairy milk alternative for both dough and glaze.
• Glaze Options: Swap vanilla for almond extract, orange zest, or a drizzle of maple syrup for a seasonal twist.
• Filling Twist: Add raisins, dried cranberries, or chopped pecans for added texture and flavor. A sprinkle of cardamom or nutmeg can also bring a cozy aroma.

Tips for Success

What are my best tips for sourdough cinnamon rolls?

• Don’t rush the overnight rest, as it allows the sourdough to work its magic and develop that signature flavor.
• Make sure your surface and rolling pin are well-floured before rolling to avoid sticking and tearing.
• Use dental floss or a very sharp knife to cut the rolls for neat swirls.
• Bake until the rolls are truly golden brown, not just pale, for the best texture and caramelization.
• Serve them warm with extra glaze on the side for anyone who wants more sweetness.

Storage and Reheating

Room Temp: Store in an airtight container up to 2 days, refrigerate up to 5 days for longer freshness, or freeze baked rolls for up to 3 months. To reheat, place rolls in the oven at 325°F (160°C) for 10–15 minutes until warmed through. For individual portions, you can also microwave for 20–30 seconds, though the oven method keeps them fluffier.

FAQs About Sourdough Cinnamon Rolls

Conclusion

These Sourdough Cinnamon Rolls are a true celebration of comfort and homemade baking. With their tender crumb, swirls of sweet cinnamon-sugar, and warm vanilla glaze, they turn an ordinary morning into a memory worth savoring.

They are the kind of recipe that not only fills your kitchen with irresistible aromas but also brings people together around the table. Once you’ve tried them, you’ll want to bake them for every brunch, family gathering, or whenever you crave something truly special.

Have you baked these sourdough cinnamon rolls yet? Share your results in the comments below; I’d love to hear how they turned out for you. And don’t forget to pass this recipe along to a friend who enjoys homemade sweets as much as you do!

Brittany Harris

Sourdough Cinnamon Rolls Recipe

Fluffy, golden, and swirled with cinnamon-sugar, these sourdough cinnamon rolls are easy to make with an overnight ferment and finished with a sweet vanilla glaze that melts right into the warm rolls.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 10 hours hrs

Total Time 11 hours hrs

Servings: 12 rolls

Course: Breakfast

Cuisine: American

Calories: 334

Ingredients Method Notes

Ingredients

  

For the Dough:

• 8 tablespoons 113 g cold butter
• 2 ½ cups 300 g all-purpose flour (see notes)
• ⅓ cup 100 g sourdough starter discard
• 1 cup 240 g buttermilk (see notes)
• 1 tablespoon + 1 teaspoon 25 g honey or granulated sugar
• ¾ teaspoon 4 g fine sea salt
• 1 teaspoon baking powder added later
• ½ teaspoon baking soda added later

For the Cinnamon-Sugar Filling:

• ¾ cup 150 g light brown sugar
• 2 teaspoons ground cinnamon
• 4 tablespoons 56 g butter, melted

For the Glaze:

• 1 tablespoon 14 g butter, melted
• 1 cup 120 g powdered sugar
• 1 teaspoon 5 g vanilla extract
• 2 tablespoons 30 g milk

Method

 

The Night Before:

1. Mix the Dough: Grate the cold butter into a mixing bowl. Add the flour and cut in the butter with a pastry cutter until crumbly. Stir in sourdough discard, buttermilk, honey, and salt until combined. Cover the bowl tightly and let it rest on the counter for 10–12 hours. (Do not add baking soda or baking powder yet!)

The Next Morning:

1. Prepare the Filling and Glaze: Stir together the brown sugar and cinnamon until evenly mixed. In a separate bowl, whisk together the glaze ingredients until smooth, then set aside. Preheat the oven to 375°F (190°C) and butter a 12-inch cast-iron skillet or similar baking pan.
2. Add Leavening Agents: Combine baking soda and baking powder in a small bowl. Sprinkle the mixture over the fermented dough and gently mix it in by hand until it disappears into the dough.
3. Roll Out the Dough: Generously flour your work surface. Roll the dough into a 12 x 24-inch rectangle, making sure the thickness is even.
4. Assemble the Rolls: Brush the rectangle with melted butter. Sprinkle evenly with cinnamon-sugar mixture, leaving a ½-inch border around the edges. Roll up tightly from the long side and cut into 12 even pieces using a sharp knife or bench scraper. Arrange them in the skillet with space for rising.
5. Bake: Bake for 35–40 minutes, until the tops are golden brown and the filling is bubbling. While baking, prepare the glaze if not already done. Remove from the oven and drizzle glaze over the hot rolls so it seeps into all the swirls.
6. From Frozen: After shaping, freeze rolls in a lined tin wrapped in plastic and foil for up to 3 months. Bake directly from frozen at 350°F (176°C) for 40–45 minutes, no thawing required.

Notes

• In warmer kitchens: reduce buttermilk to ¾ cup (180 g) and increase flour to 2 ¾ cups (345 g) to reduce stickiness.
• Use the scoop and level method if you don’t have a kitchen scale to avoid measuring errors.
• For a lighter glaze, thin powdered sugar with milk to your preferred consistency.
• No cast-iron skillet? Use a baking sheet or springform pan. Bake 25–30 minutes, tenting with foil halfway if rolls brown too quickly.
• If using an active sourdough starter, skip the baking soda and baking powder. After shaping, allow the rolls to rise for 1–1.5 hours before baking for a natural lift.