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!

Sourdough cinnamon rolls in a cast iron skillet.

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.

A woman cutting butter into flour with a bench scraper.

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.

A woman adding salt, baking powder and baking soda to a bowl of dough.

The dough should be soft and pliable. If it is sticky, use flour on your hands to help prevent sticking.

A woman mixing cinnamon roll dough by hand.

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.

A woman rolling out cinnamon roll dough with a rolling pin.

Step 5: Prepare the filling

Brush the melted butter onto the surface of the dough using a pastry brush.

Brushing butter onto cinnamon roll dough.

Sprinkle the cinnamon-sugar mixture evenly over the top, leaving a ½ inch around the edges.

Sprinkling cinnamon onto cinnamon roll dough.

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.

A woman cutting cinnamon rolls with a bench scraper.

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.

A woman placing unbaked cinnamon roll dough into a cast iron skillet.

Step 7: Bake

Bake for 35-40 minutes or until the cinnamon rolls turn a light golden brown on top.

Sourdough cinnamon rolls fresh out of the oven.

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.

Closeup picture of glazed cinnamon rolls.

More easy sourdough recipes

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