Sourdough Cinnamon Rolls
This is the BEST recipe for sourdough cinnamon rolls made from scratch with your sourdough starter discard, (or active sourdough starter.)
Soft, fluffy, buttery overnight cinnamon rolls drenched with the most delicious cinnamon roll glaze ever!
This is an easy sourdough cinnamon rolls recipe that you and your family are going to love. Just like our sourdough recipes for pancakes, pop tarts, or sourdough crepes, this is one breakfast recipe that you'll want to make on repeat!
We've made this sourdough cinnamon roll recipe one of our family traditions during the holidays. Everyone loves the smell of these buns baking in the oven on Thanksgiving and Christmas morning and the flavor is out of this world!
The dough is mixed by hand and allowed to ferment on the counter overnight, with no yeast necessary. When you wake up, add the leavening agents, roll out the dough, and bake right away.
There's no need for a second rise. This is truly a beginner's recipe for easy sourdough cinnamon buns!
Ingredients needed
Dough Ingredients
- unfed sourdough starter discard: This recipe was created to use unfed starter but it can be made with active sourdough starter.
- unsalted butter: Make sure the butter is as cold as possible. This will make it easier to shred.
- all-purpose flour: Half of the flour can be swapped with whole wheat flour but note that you will need to adjust the liquid slightly. After mixing the dough, adjust the flour/buttermilk to get the correct consistency in the dough.
- honey
- buttermilk: Whole milk, skim milk or plant milk can be substituted for buttermilk.
- salt
- baking soda
- baking powder
Cinnamon Sugar Filling
- melted butter
- ground cinnamon
- brown sugar: Coconut sugar is a good substitute for brown sugar in this recipe.
Cinnamon Roll Glaze
- powdered sugar
- melted butter
- vanilla extract
- milk
Sample Baker's Schedule
- 7:00 PM: Mix the dough. Allow the dough to ferment at room temperature overnight.
- 7:00 AM: Add baking soda and baking powder. Assemble cinnamon rolls.
- 7:30 AM: Bake, glaze and serve!
How to make the best sourdough cinnamon rolls
Step 1: Mix the dough
The night before you want to bake the cinnamon rolls put together the dough ingredients to ferment on the counter overnight.
Using the large holes of a cheese grater, grate cold butter into a mixing bowl.
Add the flour to the bowl of grated butter and use a fork to gently toss them together until the butter is coated with the flour.
Next, you will use a bench scraper to "cut" the butter into the flour. This will help to evenly distribute the butter throughout the dough.
Use a chopping motion to cut the pieces of butter into the flour until you get pea-sized crumbs.
TIP: If you do not have a bench scraper, use a pastry cutter or a fork for this step.
Add the sourdough starter discard, buttermilk, honey, and salt to the bowl. Use a stiff spatula to mix the ingredients until they are completely combined.
NOTE: The baking powder and baking soda will be added to the dough AFTER the dough has risen overnight. These leavening agents allow you to bake the cinnamon rolls right away instead of waiting for a second rise.
Step 2: Bulk fermentation (Overnight rise)
Cover the bowl with a lid and let the dough rest overnight at room temp.
How long should I let my dough rise overnight?
The dough can be left to ferment for 10-12 hours in a kitchen where the temperature is 68-70°F (20-21°C).
If your kitchen is cooler, it may require more time, while a warmer kitchen will need less time.
Take note of the temperature of your kitchen so you know how long to leave the dough to ferment. An over-fermented dough will be sticky and hard to work with.
If your kitchen is very warm, above 75°F (24°C), reduce the rising time to 7-8 hours to prevent the dough from over-proofing. See tips for warmer kitchens.
Step 3: Mix in the baking soda and baking powder
In the morning, move the oven rack to the middle position and preheat your oven to 375°F (190°C).
Sprinkle the baking powder and baking soda over the dough and mix it in with your hands.
The dough should be soft and pliable. If it is sticky, use flour on your hands to help prevent sticking.
NOTE: 100 grams of active sourdough starter can be used if desired in this recipe. (Omit the baking soda and baking powder the next morning as they will not be needed for leavening.) After cutting the cinnamon rolls out, let rise in the skillet for 1 to 1 ½ hours at room temperature before baking.
Step 4: Roll out the dough
Generously flour your work surface. Turn the dough out onto the floured surface and then flour the top of the dough.
TIP: Don't be afraid to use too much flour in this step to prevent the dough from sticking to the work surface or your hands.
Use a rolling pin to roll the dough out into a 12" x 24" rectangle with a ¼" thickness onto the floured work surface.
Step 5: Prepare the filling
Brush the melted butter onto the surface of the dough using a pastry brush.
Sprinkle the cinnamon-sugar mixture evenly over the top, leaving a ½ inch around the edges.
Step 6: Roll and Cut the Cinnamon Rolls
Starting on one side of a long edge, roll the dough into the shape of a log.
TIP: If the dough is sticking to the surface as you are rolling the dough into a log shape, use a bench scraper to gently loosen and lift it up from the work surface and continue to roll.
Use the bench scraper to cut the dough log into 12-13 equal portions. They will be about 1 ⅕ inches wide.
You can also use dental floss or a sharp knife to slice the rolls.
Coat the inside of a cast iron skillet with butter and arrange the cinnamon rolls in the skillet.
If you have extra portions from the end of the log, tuck them into spaces between the rolls.
Step 7: Bake
Bake for 35-40 minutes or until the cinnamon rolls turn a light golden brown on top.
Step 8: Make the Glaze
Melt the butter in a small bowl. Stir in the powdered sugar, vanilla extract, and milk until the glaze is smooth and creamy.
TIP: For a lighter cinnamon roll glaze, mix 1 cup of powdered sugar with a teaspoon of milk. Give it a stir and add a little more milk at a time until you get the consistency you're looking for.
Remove the sourdough cinnamon rolls from the oven and glaze while they are hot.
How to store and freeze
Store any leftover cinnamon rolls at room temperature for 2-3 days, loosely covered.
You can freeze rolls before or after they have been baked. We recommend freezing baked rolls without the frosting.
To freeze baked cinnamon rolls, transfer them to a freezer-safe container such as a ziploc bag, separated by parchment paper. Store them in the freezer for up to 3 months.
When ready to serve, let them thaw and reheat in the oven at 350°F until heated through, and then glaze while they are warm.
You can freeze unbaked cinnamon rolls in a disposable baking pan. After cutting the rolls, arrange them in the pan, and cover them tightly with both plastic wrap and aluminum foil.
When you are ready to bake them, allow the rolls to thaw, and continue the baking and icing process.
Common questions
Adjustments for warmer kitchens
In warmer months of the year, the hydration of this dough can be challenging to work with and adjustments can be made so that the dough is not too sticky after it has risen overnight.
When mixing the dough make the following adjustments for a less sticky dough.
- Buttermilk: reduce to ¾ cup (180g) of milk
- Flour: increase to 2 ¾ cups (330g) flour
What can I bake cinnamon rolls in?
I love to use my 12" cast iron skillet for baking these sourdough cinnamon rolls. It's the perfect size for this recipe and it creates an even distribution of heat.
Other baking vessels you can use to bake cinnamon rolls are:
- 10" spring-form pan
- 9" x 13" baking dish (If using a glass dish, allow more baking time versus metal dishes.)
- baking sheet lined with parchment paper
Can I assemble cinnamon rolls and bake the next day?
Arrange the unbaked rolls in a baking dish. Cover the dish with plastic wrap and store them in the refrigerator for up to 24 hours.
Remove the dish from the fridge and allow the rolls to sit at room temperature while the oven is preheating before baking.
More easy sourdough recipes
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Sourdough Cinnamon Rolls Recipe
EQUIPMENT
- Mixing Bowls
INGREDIENTS
- 8 tablespoons (113 g) butter (cold)
- 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 (hold back in initial mix)
- ½ teaspoon baking soda (hold back in initial mix)
Cinnamon-Sugar Filling
- ¾ cup (150 g) light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (56 g) butter (melted)
Cinnamon Roll Glaze
- 1 tablespoon (14 g) butter (melted)
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 g) vanilla extract
- 2 tablespoons (30 g) milk
INSTRUCTIONS
The night before
- Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)
The next morning
- Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.
- Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.
- Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.
- Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand.
- Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.
How to Bake from Frozen
- Shape the rolls and place them in a round disposable tin lined with parchment paper. Cover with plastic wrap and then tightly with foil before freezing for up to 3 months. When you're ready to bake, preheat the oven to 350°F (176°C). Uncover the rolls and bake them for 40-45 minutes, or until the tops are golden brown. There is no need to thaw first.
NOTES
- In warmer kitchens, the following adjustments will result in a less sticky dough:
- Buttermilk: reduce to ¾ cup (180g) of milk.
- Flour: Increased from to 2 ¾ cups (345g) flour.
- No kitchen scale? Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- For a lighter cinnamon roll glaze, mix 1 cup of powdered sugar with a teaspoon of milk. Give it a stir and add a little more milk at a time until you get the consistency you're looking for.
- No cast iron skillet? A baking sheet or spring-form pan can be used in place of a cast iron skillet. Bake the rolls for 25-30 minutes. Tent the rolls with a piece of foil at the 15-20 mark to prevent them from 0ver-browning if needed.
- Active sourdough starter can be used if desired but skip adding the baking soda and baking powder to the dough. After cutting the cinnamon rolls out, let rise in the skillet for 1-1.5 hours at room temperature before baking.
- If using a spring-form pan, make sure to put a baking sheet on the rack below it to catch any drippings that may leak out to avoid any issues with your oven.
Nutrition
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This is probably my family’s favorite sourdough recipe! They love it and we have shared them with so many friends. Thanks for a delicious recipe!
My kids and myself LOVE these cinnamon rolls. I always love to try new things with my sourdough and I tried this and now I refuse to buy store bought cinnamon rolls anymore.
10/10 recommend.
I made these rolls this morning and they taste so good! My dough did not rise at all but I went ahead and made them, the dough wasn't sticky but a little dry. I use a large plastic mixing bowl and cover it with a shower cap. Room temp was 70-72 degrees. My elevation is 1500'. I used Costco all purpose unbleached flour. Any ideas on why my dough didn't rise?
Easiest cinnamon roll recipe I’ve made yet! And they are delicious! Instead of cinnamon I made a blueberry filling and topped with mascarpone and lemon zest. Thanks for the great recipe
This sounds amazing! So happy you love the recipe. Thank you for sharing your twist on it!
Sooooo tasty!
Thank you for posting this recipe. I've been wondering what to do with all the sourdough discard. This is a great basic recipe that you can tweak using other ingredients. The first time I tried this, I couldn't roll out the dough--it was too moist. So I dumped it into a loaf pan and swirled the cinnamon/sugar mixture throughout. It was very good but for me too much sugar, even though I reduced the amount. The second time, I divided it in two, placing 1/2 in bottom of (6x8?) pan. Then I sprinkled 3 tbsp. of sugar, 1/2 c. of frozen blueberries, and dotted with 1/4 c. cream cheese, topping it with the remainder of the dough. It worked, but next time I'll eliminate the cream cheese. Oh, I did use freshly milled kamut grain. Thanks again.
so...I live in Colorado at 6,400 ft. so I was afraid I wouldn't get a good rise overnight for the cinnamon rolls especially since we had one of our famous Spring snow storms, but I had discard that begged being used. So I mixed in the flour and other ingredients, covered my bowl and hoped for the best. This morning we woke up to snow again, I peeked in the howl and even though it kinda doubled it was pretty dry on top. I added the leavening ingredients, mixed it by hand as much as possible,rolled out the dough, sprinkled in the cinnamon and brown sugar, rolled them and cut them. They baked up beautifully and my husband said they were perfect.."just the right amount if moisture without being doughy" and to my surprise they weren't dry. I'll be trying more of your easy recipes Amy. Thank you.
These are delicious! The only thing I did different was I used a Dutch oven since I did not have a skillet and I also added a third of a cup of heavy cream right before baking and they turned out amazing!
I absolutely love this recipe! I had a friend request I make them ahead of time for her for Mother's day. How do I prep for that? Mainly wondering if you still add the baking powder/soda in the morning and can then freeze/refrigerate? Thanks!!
You can freeze rolls before or after they have been baked. We recommend freezing baked rolls without the frosting. To freeze baked cinnamon rolls, transfer them to a freezer-safe container such as a ziploc bag, separated by parchment paper. Store them in the freezer for up to 3 months. When ready to serve, let them thaw and reheat in the oven at 350°F until heated through, and then glaze while they are warm.
You can freeze unbaked cinnamon rolls in a disposable baking pan. After cutting the rolls, arrange them in the pan, and cover them tightly with both plastic wrap and aluminum foil.When you are ready to bake them, allow the rolls to thaw, and continue the baking and icing process.
Amazing recipe! I made them last night/this morning and they are probably the best cinnamon rolls I’ve ever had. They are very light and fluffy! I doubled the glaze just because my family always likes extra, and it was sooo yummy!