Cinnamon Roll Sourdough – Soft & Gooey Bliss

Cinnamon roll sourdough transforms your tangy starter into the most incredible breakfast treat you’ll ever make. These aren’t your typical sharp, overly sour sourdough rolls – they’re perfectly balanced with just enough tang to complement the sweet cinnamon filling.

There’s something magical about waking up to the smell of cinnamon and sourdough mingling in your kitchen. After years of perfecting this cinnamon roll sourdough recipe in my own home, I’ve discovered the secret lies in the overnight rise and proper timing. My grandmother always said the best recipes take patience, and these sourdough cinnamon buns prove she was absolutely right. The enriched dough creates sourdough bread cinnamon rolls that pull apart like cotton candy, with ribbons of gooey brown sugar cinnamon throughout. Let’s get cooking!

Why You’ll Love This Sourdough Cinnamon Rolls Recipe

These sourdough bread cinnamon rolls represent the perfect marriage of tangy sourdough flavor and classic cinnamon roll comfort, much like my Sourdough Baguette Recipe that showcases sourdough’s versatility. I’ve tested this recipe countless times in my kitchen, tweaking the timing and technique until I achieved that ideal balance of flavors and textures.

• Incredibly soft and fluffy texture – the long fermentation creates the most tender, pillowy crumb
• Perfect balance of tangy and sweet – sourdough adds complexity without overpowering the cinnamon
• Uses your active sourdough starter – finally, a sweet application for that bubbly starter on your counter, similar to how it shines in these Sourdough Discard Protein Bagels
• Flexible timing options – make in one day or spread over three days to fit your schedule
• Make-ahead friendly – prep the night before and bake fresh in the morning
• Impressive but achievable – looks bakery-quality but uses techniques any home baker can master

The combination of overnight fermentation, rich butter, and that signature cream cheese glaze creates cinnamon roll sourdough that’s truly unforgettable. This recipe has become my go-to for special occasions and lazy weekend mornings alike, alongside seasonal favorites like my Sourdough Pumpkin Bagels.

Ingredient Notes List

All-Purpose or Bread Flour: I recommend weighing your flour for consistent results – this enriched dough needs proper gluten development to support all the butter and eggs, creating that perfect tender structure.

Whole Milk: The fat content in whole milk is crucial for creating incredibly tender sourdough cinnamon rolls and helps develop that soft, pillowy texture we’re after.

Unsalted Butter: Room temperature is key – it should give slightly when pressed but not be melty, and I always cut mine into small cubes ahead of time for easier incorporation.

Large Eggs: Room temperature eggs incorporate more smoothly into the dough, and I usually take mine out about an hour before mixing for best results.

Active Sourdough Starter: Your starter should be at peak activity – bubbly, doubled in size, and passing the float test for the best rise and flavor development in these cinnamon roll sourdough treats (learn more about The Science of Sourdough Starters from Serious Eats).

Light Brown Sugar: The molasses content adds moisture and depth to the filling, creating those beautiful caramelized ribbons throughout the finished rolls.

Ground Cinnamon: I always use fresh, high-quality cinnamon – the difference in aroma and flavor is remarkable, especially when you’re featuring it as the star ingredient, much like in my Cinnamon Sugar Bagels where cinnamon truly shines.

Cream Cheese: Make sure it’s completely softened at room temperature for a smooth, lump-free glaze that drapes perfectly over your warm rolls.

Quick Reference: Ingredient Measurements

Use this handy conversion table to get perfect measurements every time – whether you prefer weighing ingredients or using measuring cups.

Ingredient	Amount
All-purpose flour	477g (3¾ cups)
Whole milk (cold)	133g (½ cup + 1 tbsp)
Unsalted butter (room temp)	191g (¾ cup + 5 tbsp)
Large eggs (room temp)	191g (4 large eggs)
Granulated sugar	48g (¼ cup)
Fine salt	11g (2 tsp)
Active sourdough starter	200g (1 cup)
Light brown sugar (filling)	215g (1 cup packed)
Cream cheese (glaze)	114g (4 oz, softened)

Detailed Equipment Notes

For this sourdough cinnamon rolls recipe, you’ll need a stand mixer with a dough hook attachment. The enriched cinnamon roll sourdough dough requires significant mixing time, and hand mixing would be quite challenging. I use a KitchenAid and mix on speeds 1-4 as specified.

A rolling pin is essential for shaping these sourdough cinnamon buns – I recommend a straight, non-tapered wooden pin for even rolling. In a pinch, an empty wine bottle works, but a proper pin makes the job much easier.

You’ll also need a 9×13 inch baking pan for your sourdough bread cinnamon rolls. I prefer USA Pan’s nonstick version, which eliminates the need for parchment paper, but any similar-sized pan works with proper greasing.

The Perfect Filling and Glaze Combination

Sweet Cinnamon Sugar Mixture

This cinnamon roll sourdough filling strikes the perfect balance of sweetness and spice. The mixture will appear more chunky than spreadable, which is exactly what we want – it creates beautiful pockets of caramelized sugar throughout the finished sourdough cinnamon rolls.

Ingredients:

• 1 cup (215g) light brown sugar
• ¼ cup (40g) all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt

Mix all ingredients in a bowl until just combined with only a few clumps remaining. The flour helps absorb moisture and prevents the filling from becoming too liquid during baking. Keep covered until ready to use, as brown sugar dries out quickly.

Dreamy Cream Cheese Topping

The cream cheese creates an incredibly velvety texture while adding a subtle tang that complements both the sourdough and cinnamon flavors perfectly.

Ingredients:

• 4 oz (114g) cream cheese, softened to room temperature
• ½ cup (62g) powdered sugar
• 3 tablespoons (37g) whole milk
• 1 teaspoon vanilla extract

Using a mixer fitted with the whisk attachment, beat everything until smooth and creamy. The mixer ensures no cream cheese lumps remain – this glaze should be perfectly silky.

Getting Your Sourdough Starter Ready

When I call for “active sourdough starter” in this cinnamon roll sourdough recipe, I mean starter that’s at its peak height and hasn’t yet fallen. If your starter has peaked and fallen more than an hour ago, the sourdough cinnamon rolls may develop a slightly more pronounced sour flavor.

I maintain my starter with regular feedings to keep acidity levels moderate for perfect sourdough bread cinnamon rolls. The target is a starter that’s doubled in size, bubbly throughout, and passes the float test when you drop a spoonful in water – this ensures your sourdough cinnamon buns will have that ideal tangy-sweet balance..

Complete Step-by-Step Method

Morning Prep: Creating Your Enriched Dough (Start at 8:30 AM)

I always start by cutting my butter into small cubes and setting them aside to reach room temperature – this step is crucial for smooth incorporation later. Your butter should feel cool but pliable, not hard or melty.

My target dough temperature: 72-75°F (22-24°C)

In a medium bowl, whisk together the cold eggs, milk, sugar, and your bubbly sourdough starter until well combined. This creates your liquid foundation.

Add flour and salt to your stand mixer bowl fitted with the dough hook. On the lowest speed, slowly stream in the liquid mixture over about 3 minutes. The dough will look shaggy and wet – don’t worry, this is perfect.

Let this rough dough rest for exactly 10 minutes. I use this time to clean up my workspace – the flour needs this hydration time to fully absorb the liquid.

Building Dough Strength

After resting, increase to medium speed and mix for 5-6 minutes until the dough transforms into a smooth mass that pulls away from the bowl sides. All those rough patches should disappear, though it won’t completely clean the bottom.

If your dough seems too wet and sticky to come together, add flour one tablespoon at a time until it forms a cohesive ball.

The Butter Integration

This step creates that signature silky texture we’re after. With the mixer on low speed, add your room-temperature butter cubes one at a time, waiting for complete absorption before adding the next piece.

This process takes patience – about 8-10 minutes total – but the result is a glossy, elastic dough that’s still wonderfully soft and slightly tacky.

First Rise with Gentle Strengthening (9:00 AM – 11:15 AM)

Transfer your silky dough to a lightly greased bowl – I prefer using a clear container so I can watch the magic happen as it rises.

Place in a warm spot around 76°F (24°C) for about 2 hours and 15 minutes. During this time, I perform what I call “gentle strengthening” – stretch and fold the dough every 45 minutes for a total of 3 sets.

For each strengthening set, wet your hands slightly, grab one edge of the dough, stretch it up, and fold it over to the opposite side. Rotate your bowl a quarter turn and repeat until you’ve folded all four sides. This builds structure while keeping the dough tender.

Essential Chilling Time (11:15 AM – 2:30 PM)

This is my secret weapon for easy rolling! Cover your dough and refrigerate for at least 3 hours. The extended chill time makes rolling so much easier and actually improves flavor development.

Weekend Baker’s Tip: This is the perfect breaking point if you want to spread the work across two days. The dough can rest in the fridge overnight, and you’ll wake up to perfectly chilled, workable dough.

Rolling, Filling & Cutting Magic (2:30 PM)

Before pulling the dough from the fridge, prepare your sweet cinnamon mixture as described above.

Generously flour your work surface – I mean really go for it! Remove your well-chilled dough (it should feel firm and cold) and place it on the floured surface. Dust the top and grab your rolling pin.

Roll into a 10×20 inch rectangle with the long side facing you. Work quickly and efficiently – if the dough starts warming up and becoming sticky, pop it back in the fridge for 15 minutes.

My Rolling Success Tips:

• Keep that rolling pin in the freezer during the chill time — a little trick I also use when shaping Homemade English Muffins for perfect texture.
• Use your bench scraper to unstick any areas
• Avoid overworking with warm hands

Spread your chunky cinnamon mixture evenly across the dough, leaving about an inch clear at the far edge for sealing.

Starting from your edge, roll the dough away from you, keeping it snug but not overly tight. Work from left to right, one revolution at a time.

Once you have your beautiful log, use a sharp knife to cut 12 equal portions – I aim for about 1¾ inches each. Transfer these gorgeous spirals to your prepared baking dish with a little breathing room between each one.

The Final Puff and Bake (3:00 PM – 6:00 PM)

Place the pan in a warm location around 77°F (25°C) for the final rise. I often create a warm environment by placing the pan near (not on) a warm oven or in a slightly heated room.

The rolls need 2-3 hours to properly proof. They’re ready when they feel soft and light to the touch, have nearly doubled in size, and may be just touching each other.

Don’t worry if you see sugary liquid leaking from the rolls or if some layers separate slightly – this creates beautiful, rustic texture in the finished product.

Bake – 4:30 p.m.

Preheat your oven to 400°F (200°C) during the final 30 minutes of proofing. This ensures the oven is fully heated and ready.

Bake for 20-25 minutes until the rolls are golden brown and well-colored. The internal temperature should reach 190°F (88°C) for fully baked rolls.

Remove from oven and let cool for 5-10 minutes before applying the cream cheese glaze. The slight cooling prevents the glaze from melting completely but allows it to soak in slightly.

How to Store & Reheat Cinnamon Roll Sourdough

I usually store leftover sourdough cinnamon rolls covered at room temperature for up to 2 days, or refrigerated for up to 5 days. The sourdough actually helps them stay moist longer than regular cinnamon rolls.

For longer storage, wrap individual rolls tightly in plastic wrap and freeze for up to 3 months. Always freeze them without glaze – make fresh glaze when ready to serve.

For best results when reheating, I prefer using a 350°F oven for 10-15 minutes until warmed through, the same method I recommend for my Mini Bagels to keep them soft and fresh. You can microwave individual rolls for 20-30 seconds, but the oven method maintains that perfect texture. Always add fresh glaze after reheating for the best presentation and flavor.

What to Serve With Cinnamon Roll Sourdough

Crispy Bacon or Sausage Links: The salty, smoky flavors create a perfect savory contrast to the sweet, tangy rolls while adding satisfying protein to your breakfast spread.

Fresh Mixed Berries: A bowl of strawberries, blueberries, and raspberries adds bright acidity and natural sweetness that beautifully complements the rich sourdough flavors, while a slice of Healthy Breakfast Bread rounds out a balanced morning spread.

Strong Coffee or Cold Brew: The bold, slightly bitter notes in coffee pair exceptionally well with the cream cheese glaze — and for a heartier breakfast, try pairing with a Cinnamon Raisin Bagel.ast experience.

Greek Yogurt with Honey: The creamy, protein-rich yogurt provides a lighter contrast to the indulgent rolls, while honey echoes the sweetness without overwhelming.

Freshly Squeezed Orange Juice: The bright citrus notes cut through the richness and complement the sourdough’s natural tang, creating a well-balanced meal.

Scrambled Eggs with Chives: Fluffy eggs add protein and a subtle savory element that pairs beautifully with these special sourdough cinnamon buns for a complete brunch spread.

Timing and Schedule Options

This sourdough cinnamon rolls recipe offers incredible flexibility to fit your schedule:

Same-Day Sunday Special: Start mixing your cinnamon roll sourdough at 8:30 a.m., and you’ll have fresh rolls by 6:00 p.m. Perfect for weekend baking when you’re home all day.

Two-Day Weekend Warrior: Complete through the first rise on day one, refrigerate overnight, then shape and bake your sourdough cinnamon buns the next morning. This is my preferred method for fresh breakfast sourdough bread cinnamon rolls.

Three-Day Holiday Helper: Mix and rise on day one, shape your cinnamon roll sourdough on day two and refrigerate, then proof and bake on day three. Great for special occasions when you want to spread the work across multiple days while still enjoying homemade sourdough cinnamon rolls.s.

Troubleshooting Common Issues

Dense or Heavy Rolls: Usually caused by under-proofed dough or inactive starter. Ensure your starter passes the float test and give the final proof adequate time – the rolls should feel very soft and light, much like the airy crumb in my Overnight NY-Style Bagels.

Overly Sour Flavor: This happens when using overly ripe starter or extending fermentation times too long. Use starter at peak activity and stick to the recommended timing, just as I do when baking Greek Yogurt Bagels to ensure a balanced flavor.

Filling Leaking Out: This is normal and actually creates beautiful caramelized areas. If excessive, ensure you’re not overfilling and that your roll is tight enough.

Dough Too Sticky to Handle: The dough should be soft and slightly tacky. If it’s unmanageably sticky, work in small amounts of flour during mixing, or ensure proper chilling before shaping.

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