Sourdough Cinnamon Rolls Recipe The Only 1 You’ll Ever Need!

An easy sourdough cinnamon rolls recipe that will be requested over and over again. If you are looking for layers of swirled cinnamon sugar, baked until golden fluffy deliciousness finished with a dreamy cream cheese icing, you are in the right spot. The sourdough fermentation adds an incredible depth of flavor, balancing sweetness with a hint of sour. These cinnamon rolls will be your new breakfast favorite – perfect for special occasions or lazy weekend mornings!

Why You’ll Love This Recipe:

Fermentation = Flavor: Let the overnight fermentation process make these cinnamon rolls extra soft, and rich in flavor. This is a winning formula in my home with simple ingredients.

Easy Morning Bake: Prep the dough the night before, and bake it fresh the next morning without having to wake up at 5 am for a second rise.

No Yeast Needed: Thanks to the power of your sourdough starter, no commercial yeast is required. Baking soda and baking powder allow these cinnamon rolls to rise to a fluffy delicious place!

Perfect for Holidays or Weekends: Whether it’s Christmas morning or just a cozy family brunch, these cinnamon rolls are worthwhile.

Tips For Making Fluffy Sourdough Cinnamon Rolls:

Plan Ahead: When you start the dough the night (or up to 24 hours) before you want to bake, this allows the grains to ferment fully for extra flavor and digestibility.

Use an Active Starter: Make sure your starter has been fed 4-12 hours before baking so it’s nice and bubbly.

Troubleshoot Dough Stiffness: If your dough feels stiff, especially in colder temperatures, gently warm it by placing it in a slightly warmed oven (set to 150°F for a few minutes, then turned off).

Cutting the Rolls: A go-to for perfectly shaped cinnamon rolls, is to use unflavored dental floss or string to cut them. A sharp knife works too but can sometimes squash the rolls.

Ingredient Swaps: Want to use Einkorn flour? You can, but it’s not a 1:1 swap for all-purpose flour. You’ll need to adjust the liquid or flour amounts accordingly.

Ingredients

For the Dough:

• 1 cup (240g) active sourdough starter
• 3/4 cup (180ml) milk (or plant-based alternative)
• 1/4 cup (60g) melted butter
• 1 large egg
• 1/4 cup (50g) sugar
• 3 cups (360g) all-purpose flour (or adjust for Einkorn flour; see notes below)
• 1 tsp salt

For the Filling:

• 1/2 cup (100g) brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup (60g) softened butter

For the Glaze:

1 tsp vanilla extract

1 cup (120g) powdered sugar

2-3 tbsp milk or cream

A Few Helpful Hints:

Fermentation Benefits: Allowing the dough to ferment overnight helps break down the gluten in the grains, making these cinnamon rolls easier to digest – perfect for anyone who has trouble with gluten.

Skip the Extra Cream: After years of experimenting, I’ve found adding extra cream on top is unnecessary for these rolls to stay soft and gooey.

Chocolate Twist: Try my chocolate sourdough cinnamon roll version for a decadent twist on this classic recipe. Trust me, you won’t regret it!

Step-by-Step Instructions

Day 1: Prepare the Dough

1. In a large bowl, mix the sourdough starter, milk, melted butter, egg, and sugar until well combined.
2. Add the flour and salt. Stir until a rough dough forms.
3. Knead the dough by hand or with a stand mixer until it’s smooth and elastic. This may take 8-10 minutes.
4. Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 8-12 hours (overnight). The dough should double in size.

Day 2: Shape the Rolls

1. Lightly flour your work surface and roll the dough into a large rectangle (about 12×18 inches).
2. Spread the softened butter evenly over the dough.
3. Sprinkle the brown sugar and cinnamon mixture over the buttered surface.
4. Roll the dough tightly from one long edge to the other, forming a log.

Pro Tip for Cutting:

Use unflavored dental floss or string to cut the rolls into 12 even pieces. Place the floss under the log, cross it over the top, and pull to slice. This prevents the rolls from squishing. A sharp knife works too, but be gentle!

Final Rise

1. Arrange the rolls in a greased 9×13-inch baking dish, leaving space between them to expand.
2. Cover and let rise at room temperature for 1-2 hours, or until puffy. If your kitchen is chilly, place the dish in a slightly warmed oven (set to 150°F for a few minutes, then turned off).

Bake

1. Preheat your oven to 375°F (190°C).
2. Bake the cinnamon rolls for 20-25 minutes, or until golden brown.

Make the Glaze

1. In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth.
2. Drizzle the glaze over the warm rolls and let it soak in for the ultimate gooey treat.

Ingredient Notes and Tips

• Einkorn Flour: If you want to use Einkorn flour, keep in mind it’s not a 1:1 swap for all-purpose flour. Start by reducing the liquid slightly or adding a bit more flour until the dough feels right.
• Troubleshoot Dough Stiffness: In colder temperatures, your dough may feel stiff. To warm it up, place it in a slightly warmed oven (set to 150°F for a few minutes, then turned off) for a cozy environment.

Why Sourdough Cinnamon Rolls?

Using sourdough starter not only adds incredible flavor but also makes these rolls easier to digest.

The long fermentation process breaks down the grains, so your body can absorb the nutrients more efficiently. Plus, the slight tang pairs perfectly with the sweet, cinnamon-filled layer.