The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
These overnight sourdough cinnamon rolls are soft, fluffy, loaded with a gooey cinnamon sugar filling, and topped with creamy vanilla buttercream icing. Every bite tastes like the ooey-gooey center of a cinnamon roll! They’re easy enough for beginner sourdough bakers and have become one of my favorite recipes to make for holidays, weekends, and special breakfasts.
This is also a recipe I know inside and out. I spent years testing and perfecting these cinnamon rolls while running my farmers market bakery, where I made and sold thousands of them. They would regularly sell out within the first hour of the market! After making them over and over again, I learned all the little tricks that give you that soft dough, gooey center, and bakery-style cinnamon roll at home.
One of my favorite things about this recipe is the easy overnight timeline. I make the dough in the evening, let it ferment overnight, then roll, fill, rise, and bake the cinnamon rolls the next morning. I’ll walk you through my exact timeline below, along with all the tips I learned from making these in large batches.
One of the best things about this recipe is that even though sourdough can sometimes feel complicated, these cinnamon rolls are easy to follow and beginner-friendly. I’ll walk you through the entire process and my overnight timeline so you know exactly what to do and when to do it.
The dough is also incredibly customizable! Over the years, I’ve made different flavors and sizes, from jumbo sourdough cinnamon rolls to mini versions. The flavor variations were always a huge hit at the farmers market and people would even ask for my pumpkin spice cinnamon rolls in the middle of summer! I’ll share some of my favorite variations below.
Why You’ll Love This Recipe
- Easy overnight timeline: Make the dough in the evening and wake up ready to roll, rise, and bake.
- Soft and fluffy: The sourdough dough bakes up incredibly soft with a bakery-style texture.
- Extra gooey centers: The cinnamon sugar filling creates that rich, gooey center everyone fights over.
- Vanilla buttercream icing: Creamy vanilla buttercream melts right into the warm cinnamon rolls.
- Beginner-friendly: You don’t need to be a sourdough expert! I’ll walk you through the entire process.
- Tested thousands of times: This is the same recipe I made and sold thousands of times through my farmers market bakery.
- Easy to customize: Make jumbo or mini rolls, or change up the filling for different flavors and seasons.
How I Perfected These Sourdough Cinnamon Rolls
When I first started experimenting with sourdough a few years ago, one of the first recipes I wanted to perfect was sourdough cinnamon rolls. This was also around the time I launched my farmers market business, so I had plenty of opportunities to test, tweak, and make this recipe over and over again.
I actually started by selling the cinnamon rolls to neighbors through Facebook Marketplace. Each weekend, I documented the process on TikTok as I baked, packaged, and sold them. Once they became such a hit with my neighbors, I started bringing them to the farmers markets and they would regularly sell out within the first hour!
At the height of the business, I was making and selling thousands of these cinnamon rolls each month, with customers coming back for them again and again. After making this recipe that many times, I learned exactly what works, from getting the dough soft and fluffy to creating that extra-gooey cinnamon center. Those are all the little tips I’m sharing with you in this recipe!
Why I’m Sharing My Sourdough Cinnamon Roll Recipe
After stepping back from my farmers market business to spend more time with my family, I knew this was one of the recipes I wanted to finally share on the blog. People used to travel from different states to grab these cinnamon rolls at the market, and it makes me so happy knowing that now anyone can make them right at home!
And if you own a bakery or sell at farmers markets, I’d love to see you add these to your menu. After seeing how quickly they sold out week after week, I have a feeling your customers will love them too!
Overnight Sourdough Cinnamon Roll Timeline
One of my favorite things about this recipe is how easily it fits into an overnight schedule. I prepare the starter and dough the day before, let the dough ferment overnight, and then shape and bake the cinnamon rolls the next morning.
Here’s the exact timeline I typically follow:
8:00 AM — Feed the sourdough starter.
Feed your starter so it has plenty of time to become active and bubbly.
7:00 PM — Make the cinnamon roll dough.
Mix and knead the dough, complete the resting and stretch-and-fold steps, then cover it and leave it on the counter overnight.
6:30 AM — Roll, fill, and shape the cinnamon rolls.
Roll out the dough, spread on the cinnamon sugar filling, shape the rolls, and place them in your prepared baking dish. Cover and allow them to rise.
9:00 AM — Bake the cinnamon rolls.
Bake until the rolls are fluffy, risen, and golden brown.
9:55 AM — Make the vanilla buttercream and frost.
Allow the cinnamon rolls to cool slightly before spreading the vanilla buttercream over the top.
Tip: Don’t worry if your schedule doesn’t match mine exactly! Sourdough timing can vary depending on the temperature of your kitchen and how active your starter is. Use this timeline as a guide and look for the visual cues throughout the recipe to know when your dough is ready.
Just look at that ooey-gooey center!
As a kid, I loved waking up to the smell of cinnamon rolls baking. It’s such a nostalgic memory for me, and I always dreamed of having the perfect cinnamon roll recipe to make for my own family on weekend mornings.
I know this is the recipe I’ll be making for the rest of my life, and I hope my kids will carry on the tradition one day. Maybe these sourdough cinnamon rolls will even become a tradition in your home, too!
We love changing up the flavors for holidays and special occasions. One Christmas, I filled the rolls with blueberry pie filling, and they were such a hit! I’ll share more of my favorite flavor variations below.
WATCH THE VIDEO BELOW TO SEE HOW EASY THESE SOURDOUGH CINNAMON ROLLS ARE TO MAKE! THE TUTORIAL WILL HELP YOU BAKE THEM SMOOTHLY!
How to Activate Your Sourdough Starter for Cinnamon Rolls
For my overnight timeline, I like to feed my sourdough starter around 8:00 AM so it’s active and ready when I make the dough that evening. Your timing doesn’t have to be exact! How quickly your starter activates will depend on the temperature of your kitchen and how active your starter is.
Sourdough Starter Ingredients
- Sourdough starter
- All-purpose flour
- Filtered water
Combine the sourdough starter, flour, and filtered water in a jar. I like to use cooler water when I want to slow the activation process and warmer water when I want to speed it up slightly.
Your starter is ready to use when it’s active, bubbly, and has approximately doubled in size.
New to sourdough? If you need help creating, feeding, or maintaining a starter, check out my sourdough starter guide.
Sourdough Cinnamon Roll Dough Ingredients
You only need 7 simple ingredients to make the soft and fluffy sourdough cinnamon roll dough:
- Whole Milk: Adds richness and helps create a soft, tender dough.
- Unsalted Butter: Gives the cinnamon rolls their rich, buttery flavor.
- Active Sourdough Starter: Make sure your starter is active and bubbly before adding it to the dough.
- Eggs: Add richness and help give the dough its soft texture.
- Sugar: Adds just enough sweetness to the dough.
- Bread Flour: Gives the dough structure while still creating soft, fluffy cinnamon rolls.
- Sea Salt: Balances the sweetness and enhances the flavor of the dough.
Tip: I recommend measuring the sourdough starter and bread flour with a kitchen scale for the most consistent results. The exact measurements for every ingredient are in the recipe card below.
How to Make the Sourdough Cinnamon Roll Dough
For my overnight schedule, I typically start making the dough around 7:00 PM. Remember, the timing doesn’t have to be exact. You can adjust it to fit your schedule.
Mix the Dough
Melt the butter, then mix it with the cold milk. This helps cool the melted butter before it’s added to the other ingredients.
In a large mixing bowl, combine the eggs, sugar, and active sourdough starter. I use the bowl of my electric mixer since I’ll be using it for kneading later.
Add the butter and milk mixture and stir with a spatula until combined. Fold in the bread flour and sea salt until a dough forms.
Let the Dough Rest
Cover the bowl with a towel and let the dough rest for 35 minutes. Don’t worry if the dough looks a little flaky at this point—that’s normal!
Knead the Dough
Attach the dough hook to your electric mixer and knead on low speed for 6 minutes.
The dough should become softer and smoother as it kneads. If it’s sticking heavily to the sides of the bowl, add flour one tablespoon at a time as needed. The dough should be soft but not overly sticky.
Second Rest
Cover the dough again and let it rest for another 45 minutes.
Stretch, Fold & Ferment Overnight
After the second rest, stretch and fold the dough for about 30 seconds. Cover the bowl and leave the dough on the counter to ferment overnight.
By morning, the dough should have approximately doubled in size and be ready to roll, fill, and shape.
Gooey Cinnamon Sugar Filling
This is what gives these sourdough cinnamon rolls their extra-gooey centers! The filling is intentionally rich and sweet, but you can easily adjust the sweetness to your preference.
Cinnamon Sugar Filling Ingredients
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Sea Salt
- Flour (bread flour or all-purpose flour both work)
A Note About the Sweetness
This filling is for the sweet lovers! It’s the filling I used when selling these cinnamon rolls at the farmers market, and it creates that extra-sweet, gooey cinnamon center.
If you prefer a less-sweet cinnamon roll, you can cut back on the filling. You can also reduce the granulated sugar and lean more heavily on the brown sugar and cinnamon.
After spreading the filling over the dough, I sprinkle a little flour and sea salt over the top. The flour helps soak up some of that buttery cinnamon sugar mixture, while the sea salt balances all that sweetness.
Roll & Prepare the Overnight Cinnamon Rolls
In the morning, turn the risen dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle. Now you’re ready to add that gooey cinnamon sugar filling!
My Favorite Baking Pan for Sourdough Cinnamon Rolls
After making this recipe more times than I can count, a glass baking dish is my favorite for the best results. I generously coat the dish with butter and lightly sprinkle it with flour before adding the cinnamon rolls.
I personally prefer this method over parchment paper because the gooey cinnamon sugar filling can sometimes stick to the paper. The butter-and-flour coating also catches some of the filling that melts out of the rolls as they bake, creating a delicious buttery cinnamon sugar mixture at the bottom of the pan.
I’ve also found that my cinnamon rolls tend to brown more quickly on the bottom when I use a metal pan, so if you’re using one, just keep an eye on them as they bake.
How to Fill, Roll & Shape Sourdough Cinnamon Rolls
Spread the Cinnamon Sugar Filling
Spread the cinnamon sugar filling evenly over the rolled-out dough. I like to make the filling extra thick along the bottom edge of the dough because this will eventually become that extra-gooey center of the cinnamon roll.
Sprinkle the flour and sea salt evenly over the filling.
Roll & Seal the Dough
Starting at the long edge, roll the dough into a tight log.
My rolling tip: When you reach the final layer of dough, pull it gently over the log and pinch the seam closed with your fingers. This helps keep the roll tightly together. You can watch me demonstrate this technique in the video above!
Cut the Cinnamon Rolls
Slice the log evenly into 10 cinnamon rolls. Gently press each roll down to help keep the dough and filling tightly packed.
You can also customize the size here! Cut thicker slices for jumbo cinnamon rolls or thinner slices for smaller rolls.
Transfer & Let Rise
Arrange the cinnamon rolls in your prepared baking dish, leaving a little room between them to expand.
Cover the dish and let the cinnamon rolls rise for 2 to 3 hours, or until they look noticeably puffy and have expanded in the pan.
How to Bake Sourdough Cinnamon Rolls
Preheat the oven to 350°F.
Bake the cinnamon rolls on the middle rack for 45–50 minutes, or until they are fully risen and golden brown on top.
If you’re baking multiple pans at once, I recommend rotating their positions in the oven about halfway through baking to help them bake more evenly.
Don’t Skip the Gooey Cinnamon Drizzle!
This is one of my favorite tricks from making these cinnamon rolls at the farmers market!
As soon as the cinnamon rolls come out of the oven, use a spoon to scoop up some of that warm, gooey cinnamon sugar mixture from the bottom of the baking dish and drizzle it right back over the tops of the rolls.
Let the cinnamon rolls cool in the pan for about 10–15 minutes before adding the vanilla buttercream icing.
Vanilla Buttercream Icing for Sourdough Cinnamon Rolls
While the cinnamon rolls are baking, I make the vanilla buttercream icing so it’s ready to spread over the warm rolls after they’ve cooled slightly.
Vanilla Buttercream Ingredients
- Butter
- Powdered Sugar
- Milk
- Vanilla Extract
How to Make the Vanilla Buttercream
Melt the butter and allow it to cool slightly. Mix in the powdered sugar, then add the milk and vanilla extract. Stir until the icing is smooth and creamy.
If the buttercream is too thick, add a little more milk. If it’s too thin, add more powdered sugar until you reach your desired consistency.
Once the cinnamon rolls have cooled for about 10–15 minutes, generously spread the vanilla buttercream over the tops. I love adding it while the rolls are still slightly warm so some of the icing melts into all those swirls and gooey centers.
Why Vanilla Buttercream Instead of Cream Cheese Frosting?
I’ve always preferred vanilla buttercream on these sourdough cinnamon rolls. The dough already has that subtle tangy sourdough flavor, so the sweet vanilla buttercream balances it beautifully without overpowering the cinnamon filling.
Of course, if you’re a cream cheese frosting person, you can absolutely use your favorite cream cheese icing instead!
Sourdough Cinnamon Roll Flavor Variations
Once you master the classic recipe, you can have so much fun changing up the filling! Over the years, I’ve experimented with all kinds of sourdough cinnamon roll flavors, especially when I was baking for the farmers market.
Here are some of my favorites:
- Nutella: Add Nutella to the cinnamon sugar filling and drizzle a little extra over the warm cinnamon rolls for an extra-decadent chocolate version.
- Blueberry: Add blueberry pie filling and fresh blueberries to the cinnamon sugar filling. I love adding a little extra blueberry filling over the rolls after they come out of the oven!
- Pumpkin Spice: Add pumpkin puree and pumpkin spice flavors to the cinnamon sugar filling for a cozy fall version.
- Peach: Add peach pie filling and fresh peaches to the cinnamon sugar filling for a fruity summer cinnamon roll.
- Apple: Add apple pie filling and fresh apples to the cinnamon sugar filling. This one is perfect for fall!
- Raspberry: Add raspberry pie filling and fresh raspberries for a sweet and tart variation.
- Gingerbread: For Christmas, try my gingerbread sourdough cinnamon rolls! They have all those warm gingerbread spices with the same soft and fluffy sourdough base.
I’m always experimenting with new flavors, but the classic gooey cinnamon sugar version will forever be my favorite!
Sourdough Cinnamon Roll FAQs
Can I make sourdough cinnamon rolls overnight?
Yes! This recipe was specifically designed to work with an overnight timeline. I make the dough in the evening, let it ferment overnight, then roll, fill, shape, rise, and bake the cinnamon rolls the following morning. I included my exact overnight schedule above to make the process easy to follow.
How do I know when my sourdough cinnamon roll dough is ready in the morning?
By morning, the dough should have approximately doubled in size. Remember that sourdough timing can vary depending on the temperature of your kitchen and how active your starter is, so pay attention to the dough rather than relying only on the clock.
Why aren’t my sourdough cinnamon rolls rising?
First, make sure you started with an active sourdough starter. Your starter should be bubbly and approximately doubled in size before you use it in the dough. A cooler kitchen can also slow down the rising process, so your cinnamon rolls may simply need more time.
Can I freeze sourdough cinnamon rolls before baking?
Yes! After shaping the cinnamon rolls, freeze them individually on a baking sheet and then transfer them to a freezer-safe container or bag. When you’re ready to bake them, allow the rolls to thaw and rise until they are puffy and ready to bake, then bake according to the recipe instructions.
Can I freeze baked sourdough cinnamon rolls?
Yes. Allow the cinnamon rolls to cool completely, wrap them well, and store them in the freezer. Reheat individual rolls when you’re ready to enjoy them.
Can I make these cinnamon rolls less sweet?
Absolutely. The filling in my original recipe is intentionally very sweet and gooey. If you prefer a less-sweet cinnamon roll, reduce the amount of filling or cut back on the granulated sugar while keeping plenty of brown sugar and cinnamon.
Can I use cream cheese frosting instead of vanilla buttercream?
Yes! Vanilla buttercream is my personal favorite with the subtle tang of the sourdough, but cream cheese frosting works too. Feel free to use whichever you prefer.
Can I make jumbo or mini sourdough cinnamon rolls?
Yes! This dough is easy to customize. Cut the rolled dough into fewer, thicker pieces for jumbo bakery-style cinnamon rolls or into smaller pieces for mini cinnamon rolls. Just keep in mind that changing the size can affect the baking time.
How should I store leftover sourdough cinnamon rolls?
Let the cinnamon rolls cool completely before storing them in an airtight container. They’re best when fresh, but you can keep them at room temperature for about 2–3 days or freeze them for longer storage. Warm an individual cinnamon roll briefly before serving for that soft, gooey texture again.
The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
Equipment
- Electric Mixer with Dough attachment
Ingredients
Sourdough Starter
- 1/4 Cup Sourdough Starter (not activated)
- 1 Cup All-Purpose Flour or more if needed
- 1 Cup Filtered Water (colder for a slower process, warmer for quicker) *see notes
Sourdough Cinnamon Rolls Dough
- 1 1/3 Cups Whole Milk
- 1/2 Cup Butter (unsalted & melted) 1 stick
- 200 Grams Active Sourdough Starter
- 2 Large Eggs
- 1/4 Cup Sugar
- 620 Grams Bread Flour
- 2 Teaspoons Sea Salt
Cinnamon Sugar Filling
- 5 Tablespoons Melted (unsalted) Butter
- 1 1/2 Cups Brown Sugar
- 1/2 Cup Sugar
- 1/4 Teaspoon Sea Salt
- 5 Tablespoons Ground Cinnamon
- 1 Tablespoon Flour (bread or all-purpose) sprinkled on top after spreading over the dough
Vanilla Buttercream Icing
- 1/2 Cup Butter (Melted, but cooled)
- 4-5 Cups Powdered Sugar more if needed
- 4-5 Tablespoons Milk more if needed
- 1 Tablespoon Vanilla
Instructions
Activate Sourdough Starter
- In the Morning (for an Overnight Timeline): At 8 AM, prepare the sourdough starter by combining the unactivated sourdough starter, all-purpose flour, and filtered water in a jar. Adjust the consistency as needed: if it’s too runny, add a few extra tablespoons of flour; if it’s too thick, stir in a tablespoon of filtered water. Watch the video for guidance.To help control the activation process: If you’ll be out all day, use cold water to slow the activation, or lukewarm water to speed it up.
Sourdough Cinnamon Rolls Dough
- In the Evening: At 7 PM, once the starter is activated, begin preparing the sourdough cinnamon roll dough.Melt the butter, then mix it with the cold milk until the butter cools down. Set this mixture aside for later use.
- In the bowl of an electric mixer, combine the eggs, sugar, and activated sourdough starter. Once fully mixed, add the butter-and-milk mixture, stirring until well combined.Next, fold in the bread flour and sea salt, mixing thoroughly. Cover the bowl with a towel and let the dough rest for 35 minutes. At this stage, the dough will have a flaky texture.
- Attach the dough hook to your electric mixer and knead the dough on low speed for 6 minutes. If the dough sticks to the sides, add a tablespoon of flour as needed. It will be a softer, less-tough dough, but it shouldn’t be sticky.Once kneaded, cover the dough with a towel and let it rest for another 45 minutes.After the resting period, stretch and fold the dough. Cover it again and leave it on the counter overnight. By morning, the dough should have doubled in size.
- In the Morning: At 6 AM, place the dough onto a floured surface and roll it out with a rolling pin into a rectangular shape.*The dough will be ready to work with as early as 4 AM.
Cinnamon Roll Filling
- Melt the butter, then combine it with the brown sugar, granulated sugar, and cinnamon.
- Spread the cinnamon sugar filling evenly over the dough. Make sure the filling is extra thick along the very bottom edge of the dough (this will become the center of the rolls). Sprinkle the flour and sea salt evenly over the filling.
- Roll the dough into a long, tight log, then slice it evenly into 10 individual cinnamon rolls. Gently press each roll down to help keep the filling and dough tightly packed (you can see how I did this in the video).
- Place the cinnamon rolls in the prepared baking dish. *For best results, use a glass baking pan coated in butter and lightly sprinkled with flour. This helps absorb any excess cinnamon sugar filling, turning it into a delicious caramel-like paste (instead of burning) that enhances the flavor of the rolls. I drizzle this sweet mixture over the top of the rolls immediately after baking.
- Cover the cinnamon rolls and let them rise for 2 to 3 hours.
- Bake the cinnamon rolls at 350°F for 45-50 minutes, or until golden brown and fully risen.*Place them on the middle rack to prevent burning on the top or bottom. If you’re baking multiple pans, alternate their positions in the oven every 20 minutes for even cooking.
- As soon as the cinnamon rolls come out of the oven, drizzle the extra cinnamon sugar filling from the pan over the top. Let the rolls cool in the pan for 10 minutes before adding the buttercream icing.
Vanilla Buttercream Icing
- Melt the butter and mix in the powdered sugar. Then add the milk and vanilla, stirring until smooth. *If the mixture is too thick, add a little more milk; if it’s too runny, add more powdered sugar until you reach your desired consistency. Evenly coat the cinnamon rolls with the buttercream icing.
Notes
How to Store Sourdough Cinnamon Rolls
Allow leftover cinnamon rolls to cool completely before transferring them to an airtight container.
For the best texture, warm an individual cinnamon roll in the microwave for about 10–15 seconds before serving. It brings back that soft, fluffy texture and makes the cinnamon sugar center perfectly gooey again!
Freezing Sourdough Cinnamon Rolls
These cinnamon rolls freeze beautifully! You can freeze them either before or after baking.
Before baking: After shaping the cinnamon rolls, freeze them in a single layer until solid, then transfer them to a freezer-safe container or bag. When you’re ready to make them, thaw the rolls overnight in the refrigerator, then allow them to rise before baking.
After baking: Allow the cinnamon rolls to cool completely, then wrap them well and store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
More Sourdough Recipes You’ll Love
If you love these sourdough cinnamon rolls, here are a few more of my favorite sourdough recipes to try next:
Pumpkin Spice Sourdough Bagels
Overnight Sourdough Bagels
Golden Sourdough Bread for Beginners
How to Make Sourdough Starter
Pumpkin Spice Sourdough Bread
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Sourdough Pizza Crust
Gingerbread Sourdough Cinnamon Rolls
Perfect for Gifting & Sharing
These sourdough cinnamon rolls are also one of my favorite things to make when I’m bringing breakfast somewhere or gifting baked goods to friends and family. I recently made a batch for a church breakfast and packed them in these adorable bakery boxes. They looked so cute all boxed up, and it made transporting them so much easier!
If you’re making cinnamon rolls for a holiday breakfast, brunch, teacher gift, neighbor, church event, or just to brighten someone’s morning, a simple bakery box makes them feel extra special. I’ll link the bakery boxes I use here because they’re the perfect size for cinnamon rolls!
I’m so excited for you to make these sourdough cinnamon rolls! This recipe has such a special place in my heart after making and selling thousands of them over the years, and I love that I finally get to share all of my best tips with you here.
If you have any questions while making them, leave me a comment below and I’ll do my best to help!
And if you make the recipe, please come back and leave a rating. Your ratings and comments help support my blog and let me know which recipes you’d like to see more of. I hope these become a favorite in your home, too!
I made these on Sunday for my family after eagerly waiting for you to share the recipe, and they were an absolute hit! This is the first cinnamon roll recipe that has ever worked perfectly for me and the texture was soft, gooey, and absolutely delicious.You were right and we did lick the plates clean! My family couldn’t stop raving about them! Tomorrow, I’m making your olive oil cake, and if it’s anything like these rolls, I know it’s going to be amazing. I can’t wait to try it! Thank you for fabulous recipes as always!
Thank you, Tina!!! You are in for a real treat with the olive oil cake!! 🙂
So far the dough is the most amazing dough I’ve ever worked with when making sourdough cinnamon rolls! Wow! So I’m going to put my dough in the fridge overnight becasue it rose way too fast! Hoping they will rise in the morning!!!
For some reason the stars didn’t register for five!!! I’m so sorry! It’s a total five star recipe!!!!!!!
“The most amazing cinnamon rolls you’ve ever made mom!!” WOW!!!
I haven’t made these and don’t plan to, as I’m not a baker and never will be, but I can attest that these are the best cinnamon rolls I’ve ever eaten. We’ve missed you at the markets and getting these cinnamon rolls on Saturdays. My new goal is to find someone brave enough to make them for me!
Awww thank you, Heather! This is such a sweet comment 🙂
I have ordered these cinnamon rolls at markets and have been sad not to see you there! Will you be selling more locally? I suppose I can always try to make them myself but that may be a disaster.
I may be doing a few pop ups sometime soon!:) I think you can totally do this recipe!
Wow! My entire family thinks I’m a genius baker after making these cinnamon rolls on Sunday morning. I can’t believe how good they were, so it’s no wonder you were selling out so fast. I was nervous to try making them since I only started my sourdough journey a few months ago, but now I’m ready to try more flavors! They were very easy to make.
Way to go!!!:) Sourdough is intimidating until you try it and then it gets so easy!! I’m happy your family loved them! Let me know what flavor you try out next.
Yup. Best sourdough cinnamon rolls I’ve ever made!!!!
I just made these for my family and have never made cinnamon rolls before this recipe. It was very easy to follow! Oh man they are good! I cut the vanilla cream in half and it was still plenty. We might cut back on some of the filling next time, just a bit, as they are very sweet! It’s a cinnamon roll, I know they are meant to be sweet and gooey which these definitely are! We also cut them thinner which made them perfect size and gave us more to share with the neighbors! I still give them a 10 out of 10!
Thank you so much, James!! Great work on making your very first cinnamon rolls!:)
Came to tell you that I found your recipe on Pinterest! I sent a picture over there since I wasn’t sure how to do that here. It turned out really amazing and I loved the filling ratio. I added this to my recipe box thank you for allowing us to print.
Aw thank you, Suzzane!!
I’ve made these before and they are absolutely amazing! If I don’t want to freeze them, after the shaping process can I just stick them in the fridge until I’m ready to bake? Say 2 days tops? Thank you!
Hi, Megan!
I’m so happy you loved this recipe.
I wouldn’t leave them in the refrigerator after shaping for two days. They will get super sour/and may even overproof. Your best option is to freeze them on a baking tray after shaping them, and once they’re frozen, put them in a ziplock bag, when you’re ready the night before, place them in the baking dish, cover, and leave them out on the counter overnight to thaw. You can bake them that morning!
The first 35 minute rest, does this need to be in a warm spot? Since my kitchen runs a little cold, I wasn’t sure what to do.
Also, is the step of melting the butter then adding cold milk there to help create little butter balls to speckle the dough?
Hi, Amanda!
It does not 🙂 Just the overnight.
Adding cold milk to the butter helps cool down the hot butter, you don’t want to mix in super hot liquid with the starter and eggs. It can ruin the cinnamon rolls. By the end of kneading, all of the thick butter is blended perfectly in the dough.
The dough was soft, pillowy and the easiest sourdough cinnamon roll dough to work with. I cut back on the filling as I do not like overly sweet treats. This was a very easy recipe to follow with great results.
Thank you, Quinn!!
I have made these twice now and they are amazing!
I am curious if my filling hardening on the bottom after cooling is normal? I made them on a glass dish the first time coated in butter and flour and on a cookie sheet the next time coated in the same.
So glad you loved these!
You may need to add more flour into the filling/on bottom of pan. That way it becomes more of a paste and not candied from the sugar.
My husband and kids were running back and fourth to the kitchen for more all day! I wanted to practice making these before we have a big Thanksgiving party this year. I’m going to make them for everyone to enjoy after the Turkey Trot!
Hi, Sara!
Thank you for the sweet feedback! So so so happy this recipe turned out for you. I’m also making these Thanksgiving morning for our guests! Going to add cranberries, oranges, and some cinnamon sticks on top to garnish!:) Have a great Thanksgiving and kick butt at the Turkey Trot!!
Love the rolls! Sourdough has become my hobby as I’m freshly retired! May i please have Carrot Cake version!
Thank you!!!
Sharon Schwartz
Hi, Sharon!
So happy you loved them 🙂 Yes! Going to be posting that around March for Easter 🙂
Hi! I am fairly new to sourdough and looking forward to trying this recipe! I have been doing 1:1:1 ratio for activating my starter and it’s been fine but following your recipe with 1/4c start + 1c flour + 1c water, I have a layer of water separated near the bottom. Not sure what I did wrong or how to fix it? I did take my starter right from the fridge so not sure if that’s why? If you have any tips, I’d really appreciate it. I am eager to try these cinnamon rolls!
Hi, Janie!
You may just need to add more flour. Even when adding certain ratios, the thickness can always be different depending on original starter/flour/or water temps. It needs to be like a thick pancake batter when you put it away to activate.
I will try that, thanks!
Hello, going to give these a try for thanksgiving morning. I won’t have much time that morning. Can I put prepared rolls in fridge with filling overnight to be ready to bake first thing?
Hi, Carly!
The best thing for you to do is make the cinnamon rolls the day before (or days before), freeze after filling them with the cinnamon sugar, and then take them out to rise overnight (about 7 hours)
Thanks! To confirm, put in the freezer even if it’s just 1 day vs fridge before allowing overnight rise?
You could always put them in the fridge to rise overnight (if they are already packed in the baking dish) but there’s always that chance they may overproof.
Success and Yummy! – Joeanne
thank you for the feedback!!
The cinnamon rolls were fabulous. Made this for the family on Thanksgiving morning!
Thank you, Brittany! 🙂 So glad you enjoyed 🙂
These were AMAZING!! I won my boyfriend’s family over!
LOVE HEARING THAT! WOO!
Only sourdough recipe I’ll ever use!
Love this recipe! Easy to make! So good! Found on Pinterest!
Thank you!!
The dough was sticky like you mentioned, but after letting it rise overnight, it was easy to work with and the cinnamon rolls were very good! I added more brown sugar and less white sugar.
do you cover the cinnamon rolls too bake??
Nope! just to rise 🙂
THANK YOU! This was only my fourth time making a sourdough recipe, with the first being your sourdough bread! These cinnamon rolls are unbelievable, like, truly unbelievable! I don’t think I’ve ever had a cinnamon roll that made me go back for seconds… && thirds. The dough was so easy to work with, and I can’t wait to try more flavors. I’m thinking about making the blueberry one for Christmas!
This just made my morning!! I’m so happy these rolls turned out perfect for you, and you’re going to LOVE the blueberry ones!!
These Cinnamon Rolls are the most delicious, sinful, delectable, “holy cow I have never eaten anything so good!” My husband said they are the best he has ever had!! These will be my definite go too for Cinnamon rolls! 🤗
Hi, Jodi!! Thank you for sharing the feedback!! 🙂 I’m so so so glad these will be your go-to from now on! what an honor 🙂
My family love these! I’ve made them a few times and they always turn out great. Is it possible to cold ferment them? Maybe after rolling? I want to make them for Christmas Eve morning but we won’t be home the night before to mix the dough. Do you think it would work if i make the dough tonight, roll them in the morning, put them in the fridge for day, then take them out for the second rise before baking?
That sounds like it will work, but I have never tried that before! This recipe is so forgiving that as long as you’re not leaving it in the refrigerator for two long, it should bounce back and turn out just as good!
These were really good!!! Perfect cinnamon rolls the first try! A few thoughts: make sure to read her whole blog before the recipe itself. I missed a lot of helpful hints and comments about the recipe not reading through it, unfortunately. I wish she said how thin to roll it out/how big, I should have rolled mine out a bit thinner! I also recommend not using as much cinnamon sugar inside, I have a bunch leftover now. But overall, not too challenging of a recipe. Just some unknowns! The taste was perfect!
Only cinnamon rolls I’ll ever make now!
Yay! feeling honored 🙂
OMG THE BEST CINNAMON ROLL RECIPE EVER EVER EVER!
Thank you so much!!
Found on Pinterest! Great Recipe!
Thank you!!
I halved the filling as your notes recommend for people who are sensitive to sweets and the recipe was perfect. Thank you!
Amazing 🙂 so glad you customized it to fit your preference!!
This recipe has never failed me! Made for the family on Christmas morning and everyone was dying over how good they were! I want to try your almond ones next!
Aww yay!!:)
Wondering where I can watch the video? Thanks in advance!
Hi! It’s embedded at the top of the blog post! 🙂
A great recipe always
I wish I could post photos of my cinnnamon rolls from Christmas morning. They were so delicious and fluffy! I liked the icing a lot and maybe too much!
Awww!! You can always email me or send me a photo on social media! Love seeing recreations!! So glad these worked for you! Merry Christmas!
The family loved it! I even made it using dairy free products such as olive oil, butter, sticks, and coconut milk. No one even knew the difference.
Best cinnamon roll recipe I have baked
This recipe is so great! I wanted to ask what size rectangle do you roll ;your dough out to and what size do you slice the rolled dough.
These are amazing! The icing was a little too sweet for us, so I threw 6 oz of cream cheese in it and it was perfect. This will be my new cinnamon roll recipe!
These cinnamon rolls are absolutely amazing! fantastic right out of the oven. I made a batch and froze them after rolling but before proofing. I cannot get these rolls to rise after taking them out of the freezer. I placed them in a prepared baking dish and left them out on the counter for 12+ hours without any sign of rising?
Hi!
Your kitchen may not be warm enough. Try placing them in the oven with door open and light on and keep them covered to help them rise!
I think the cooking time might be a bit too long but amazing!!
These were delicious!
These rolls were insane!
I am making these once Addison as they are delicious! I don’t have a mixer so when you are supposed to use the dough hook, I just mix by hand for 6 minutes and it works great! Thank you for sharing!
A great recipe to make, very easy to follow, delicious
I’ve made these cinnamon rolls twics, and both times they were perfect! They are the best cinnamon rolls I’ve ever tasted.
Love hearing that!! thank you, Eileen!!
Have made them twice! Both so good! I used aluminum pie pans the second time and did note the bottoms were hard. Do you ice them before or after putting them in your containers to sell?
Definitely set the aluminum on a pan since it’s much thinner than a glass/ceramic baking sheet. And make sure to flour/butter the pan to prevent them from hardening.
I frost them after I put them in individual containers.
Followed the recipe exactly except kneaded the dough by hand. Simple steps, dough is very easy to work with and these turn out great every time.
This was a great sourdough recipe! My wife and I have been trying new sourdough recipes on the weekends and she found yours on Pinterest.
I am so thrilled with this recipe! They are delicious! Can’t wait to make more!! They were perfect.
I made one batch that had no sugar (except in the dough). For that batch, I used more fried apples and replaced the sugar with half honey and half pure maple syrup. These were delicious, as well. There was too much filling on the honey maple ones, so I used half, spread the rest on after baking, and drizzled diluted icing for more of a glaze.
Yum!!
These were so good! Everyone raved.
So glad:)
10/10
These cinnamon rolls turned out so well, I could cry😭 So fluffy and sweet! My first successful recipe with sourdough. Saving this recipe so I can make them again and again! Thank you!
Love hearing that, Mattie!! 🙂
can i leave them on the counter 1-2 days unbaked?
Hi, Daryian. You cannot. They’ll overproof and turn into a big mess, be very sour from the starter, and if you’re looking to leave them out, you’ll need to bake them first, or store them in the freezer unbaked.
My family & everyone that tried these absolutely loved them! They turned out huge, moist, & delicious! I made one slight adjustment at the suggestion of my son & added a slight brushed layer of the buttercream prior to adding the cinnamon sugar mix & rolling the dough. Chef’s kiss! Amazing!
Awww love hearing that, Amber!!!
So good. Maybe the best I’ve had! Just make sure to check them while in the oven. Mine finished 10min before the estimated bake time.
They turned out perfect! I did use less sugar because they are really sweet.
Hello! I am excited to try this recipe! Is it possible to refrigerate or freeze to bake at a later time?
It’s best to freeze the dough to bake, but also great if you bake, freeze, defrost, and frost at a later time!
Wow, these were delicious. I like to have it as soon as it comes out of the oven and then I get them out of my house as soon as possible so I don’t eat them all. A few folks that I gave them to said it was giving Cinnabon a run for their money. I especially love the buttercream frosting over cream cheese. Will definitely make these again. This is only the second recipe I’ve ever made with my sourdough starter, and I just started my sourdough starter a few weeks ago when I made my first loaves of bread.
These turned out beautiful! Very yummy! My husband doesn’t like sourdough bread so I didn’t tell him until after he raved about them! This recipe comes out with a large amout of rolls. Next time I will split them into two different pans and freeze one for later.
So good! I’ve tried other sourdough cinnamon roll recipes that don’t even compare. I don’t love cream cheese frosting, so this buttercream version gets my vote too. These cinnamon rolls speak for themselves. I double the rolls and halve the frosting/glaze. Absolutely perfection.
Thank you so much for the feedback, Melanie!! Reminds me I need to make a batch soon!! xo
I don’t think I’ve ever left a review on a recipe before. But I have to say that these are the best cinnamon rolls I have ever HAD, let alone MADE myself! They’re so soft and not bready, dry, or too sweet. I’ve made them 3 or 4 times now, and I’ve found that the recipe is pretty forgiving (I overproofed once and they still turned out perfectly). They’re also super straightforward and easy to make. Thank you for sharing this recipe – it will be my go-to forever!
Hi, Christine!
This just made my day and I appreciate you taking the time to write a review! I’m so glad my recipe will now be a staple in your house! Thanks for putting a smile on my face today!!
This recipe is amazing. After making sourdough bread for a few years, I’ve had countless fails at cinnamon rolls and just gave up until I saw your overnight recipe. It’s soo great!
I have a question about the pie filling? Can you omit the cinnamon sugar part and just use the pie mixture?
Thank you.
Hi, Jill!
Thank you so much! You absolutely can. Just make sure to sprinkle a little flour into it so it locks it into the rolls.
This recipe is beyond complete perfection! The best dough, the best cinnamon filling, the best icing, followed up with clear and concise instructions. I’ll never try another cinnamon roll recipe again! Thank you!!!
Thank you so much, Paula!!!!
Hi! Trying this recipe out for Christmas but I have a few questions. Due to health needs, we use organic flour and need to overproof our dough for gluten-sensitive needs. So,
1) can I use an organic, unbleached all-purpose flour instead of the bread flour option?
And
2) can I overproof the dough or will it ruin it? I make sourdough and I do a 12 hour proof on counter then another 12 in fridge and that helps us digest the gluten content better. Wondering if I can do it similarly here.
TIA!!
Wow!! These rolls are awesome. My family really enjoyed them. Thanks I finally found a great recipe for cinnamon rolls. Loved your tips.
So glad you loved them, Lynn!
These look amazing! I have a question though! When you say inactive sourdough starter, are you referring to discard from fridge or unfed sourdough starter? Thanks!
sourdough starter that has been in the fridge unfed!:)
Amazing!!!
I made the full recipe and just froze the other raw rolls for another time.
Just needed a bit more flour during the 6min mixer stage, it was too sticky.
Beautiful cinnamon rolls. Lovely dough. Not too sweet even with buttercream.
These are so good!! I put heavy cream in the bottom of the pan before a bake them
If the sourdough is active how much should I use? (I didn’t read the instructions well and I fed the whole batch this morning). Should I use the same volume of the flour and water the recipe calls for?
So yours is activated? like you fed it prior?
if so, just use 200 grams (of active) starter.