The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
Sourdough Cinnamon Rolls with Vanilla Buttercream Icing
These overnight sourdough cinnamon rolls are loaded with cinnamon sugar filling and generously layered in vanilla buttercream; every bite tastes like the ooey gooey center! They may be the best cinnamon rolls you’ll ever eat. Once you make them, you’ll be requested to make them repeatedly! They have become a holiday tradition in my family.
One of the great things about this recipe is that while sourdough can sometimes be overcomplicated, this one is easy to follow and perfect for beginners!
I’ll also share flavor variations, which were always a big hit. People were asking for the pumpkin spice sourdough cinnamon rolls in the middle of the summer months. This dough is super customizable, meaning you can easily switch up the fillings or even adjust the size, whether you want to make jumbo cinnamon rolls or mini versions!
The Perfect Sourdough Cinnamon Rolls
When I first started experimenting with sourdough a few years ago, I decided to try my hand at sourdough cinnamon rolls. This was also when I launched my farmer’s market business, and after a lot of tweaking, I finally perfected the sourdough cinnamon roll recipe.
When I started selling these sourdough cinnamon rolls at the market, they’d sell out within the first hour! I was selling thousands each month, and people kept coming back for more. That’s when I knew I had something special. I first started selling them to neighbors on the Facebook marketplace (check out some of my older TikTok videos, which I documented each weekend!), and then, after successfully selling out, I took them to the markets with me!
Sharing The Famous Sourdough Cinnamon Roll Recipe:
Why share this recipe now? Right? This year, I decided to take a big step back from the business to focus more on being a mom, something I wrote about in my last recap. Now that I have more time away from the market grind, I’m thrilled to share many of the recipes that were hits, starting with these sourdough cinnamon rolls. I might even do an updated post about what it was like working the markets (there were times I stayed up for 48 hours straight!), but for now, let’s focus on these cinnamon rolls!
I want everyone to be able to try them at home without having to travel from different states to grab one at the market! And if you’re a bakery owner, I’d love to see you make these for your shop. I bet they’ll sell out just as quickly!
The Sourdough Cinnamon Roll Timeline
My personal timeline for sourdough cinnamon rolls goes a little something like this:
8:00 AM Feed the starter to activate it.
7:00 PM Make the dough.
6:30 AM Roll out the dough, add the filling, shape the cinnamon rolls, and let them rise.
9:00 AM Bake the rolls.
9:55 AM Make the icing and spread it evenly over the top.
Just look at the ooey gooey center of that cinnamon roll!
As a kid, I loved waking up to the smell of cinnamon rolls. It’s such a nostalgic memory for me. I’ve always dreamed of having the perfect cinnamon roll recipe to wake my children up with on the weekends, filling the house with that wonderful baking aroma. I know this is the recipe I’ll be making for the rest of my life! I hope they’ll one day carry on the tradition, or maybe you can bring this recipe into your home and start a tradition of your own! This past Christmas, I made these sourdough cinnamon rolls filled with blueberry pie filling, and they were a hit.
WATCH THE VIDEO BELOW TO SEE HOW EASY THESE SOURDOUGH CINNAMON ROLLS ARE TO MAKE! THE TUTORIAL WILL HELP YOU BAKE THEM SMOOTHLY!
Overnight Sourdough Cinnamon Rolls with a Vanilla Buttercream Icing are so easy to make. They have the softest and fluffiest dough! The centers are overflowing with gooey cinnamon filling and finished with vanilla buttercream icing. This is the only cinnamon roll recipe I’ll be making from now on.
Let’s go over the ingredients and steps to make these sourdough cinnamon rolls.
The Best Sourdough Cinnamon Rolls: Activate the Sourdough Starter
You can change up my timeline to fit your schedule. The hours do not have to be precise, as this is such an easy recipe, even if you make a few mistakes!
Sourdough Starter Ingredients:
- Sourdough Starter (not activated)
- All-purpose Flour (or more if needed)
- Filtered Water (colder for slower activation, warmer for quicker activation)
Are you unsure where to find a sourdough starter, or are you new to sourdough starters? Check out my blog post dedicated to creating a sourdough starter and how to keep it activated and alive. Click here to read that blog post!
Activate Sourdough Starter for Cinnamon Rolls:
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.
You will know when the sourdough starter is ready because it should have doubled in size.
Sourdough Cinnamon Roll Dough Ingredients:
- Whole Milk
- Melted Unsalted Butter (1 stick)
- Active Sourdough Starter
- Large Eggs
- Sugar
- Bread Flour
- Sea Salt
Only 7 simple ingredients in the sourdough cinnamon roll dough!
How to Make Sourdough Cinnamon Rolls (The Dough)
Evening: (7 PM) – you can change the timeline to fit your schedule.
Mix the Dough Ingredients:
- Mix the melted butter with cold milk until the butter has cooled.
- Set this mixture aside.
- In a large mixing bowl (I use the electric mixer bowl since I’ll be using it again later), mix the eggs, sugar, and activated sourdough starter together.
- Once fully mixed, add the butter and milk mixture to the bowl.
- Stir until well combined (use a spatula to stir and not the electric mixer)
- Fold in bread flour and sea salt and mix thoroughly.
Rest the Dough
Cover the bowl with a towel and let the dough rest for 35 minutes. (At this stage, the dough will have a flaky texture.)
Knead the Dough
- Attach the dough hook to your electric mixer.
- Knead the dough on low speed for 6 minutes.
- Add a tablespoon of flour as needed if the dough sticks to the sides.
- The dough will be softer and less tough but should not be too sticky (it’ll firm up overnight.)
Second Rest:
- Once kneaded, cover the dough with a towel and let it rest for another 45 minutes.
Stretch & Fold Dough Before Bed:
After the resting period, stretch and fold the dough for about thirty seconds.
Cover it again and leave it on the counter overnight.
By morning, the dough should have doubled in size.
When I first wake up, I like to prepare my baking dish by coating it with butter and flour, and then I make the cinnamon sugar filling before starting on the rolls.
Cinnamon Sugar Filling:
- Melted Unsalted Butter
- Brown Sugar
- Sugar
- Ground Cinnamon
- Sea Salt (sprinkled on top after spreading filling over the dough)
- Flour (bread or all-purpose, sprinkled on top after spreading filling over the dough)
important note for the sweetness on this filling!!
note* This filling is for the sweet lovers, cut this recipe in half if you do not like a cinnamon roll to be overly sweet! You can also cut back on the white sugar, and use more brown sugar with the cinnamon. Adding more flour also helps with sweetness overload.
Prepare the Overnight Cinnamon Rolls
Morning Preparation: At 6 AM, place the dough onto a floured surface and roll it out into a rectangle shape using a rolling pin.
Cinnamon Roll Tip: Use Glass Baking Pan for Best Results
I do not recommend using parchment paper to bake cinnamon rolls. The parchment paper can easily stick to the cinnamon sugar at the bottom of the pan, making it nearly impossible to remove from the rolls you worked so hard to bake. Instead, use a ceramic or glass baking pan coated with butter and flour for the best results.
Glass baking pans are my favorite and a true no fail option for these sourdough cinnamon rolls. Using aluminum pans can cause the bottoms of the rolls to cook too quickly and potentially burn.
Spread the Cinnamon Sugar Filling
Evenly spread the cinnamon sugar filling over the rolled-out dough, ensuring it’s extra thick at the bottom (the center of the roll). Sprinkle flour and sea salt evenly over the filling.
Shape the Cinnamon Rolls
Roll the dough into a long, tight log. Slice the log into 10 individual cinnamon rolls. Gently press each roll down to ensure the filling and dough remain tightly packed.
Rolling Tip for Cinnamon Rolls
Bring the final layer of dough over the log and pinch it shut with your fingers when you’re finished rolling. **See video for demonstration**
With this recipe, you can make the rolls smaller or larger.
Transfer Cinnamon Rolls to Prepared Baking Dish
Transfer the cinnamon rolls to a prepared baking dish. Use a glass baking pan coated in butter and sprinkled with flour for best results. This combination helps absorb any excess filling, transforming it into a delicious sugar paste that enhances the rolls’ flavor.
Final Rise
Cover the cinnamon rolls and let them rise for 2 to 3 hours.
Baking Sourdough Cinnamon Rolls
Preheat the Oven: Preheat the oven to 350 degrees.
Bake the cinnamon rolls for 45-50 minutes or until they are 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.
Drizzle Warm Cinnamon Glaze on Top
As soon as the cinnamon rolls come out of the oven, drizzle any extra cinnamon sugar filling from the bottom of the pan over them. Let the rolls cool in the pan for 10-15 minutes before applying the buttercream icing.
Easy Vanilla Buttercream Icing for Cinnamon Rolls
Ingredients:
- Melted Butter (but slightly cooled) – if you do not have an electric mixer, you can melt the butter and mix in ingredients. You may need more powdered sugar.
- Powdered Sugar (more if needed)
- Milk (more if needed)
- Vanilla Extract
I make the icing when the rolls are in the oven to give the icing time to cool down from the melted butter.
Vanilla Buttercream Icing Instructions:
Prepare the Icing: Melt the butter and mix in the powdered sugar. Then, add the milk and vanilla, combining everything until smooth. If the mixture is too thick, add more milk; if it’s too runny, incorporate more powdered sugar until you reach your desired consistency.
Ice the Cinnamon Rolls with Vanilla Buttercream
Icing the Rolls: Evenly coat the cinnamon rolls with the icing!
Because sourdough naturally has a subtle sourness, there’s no need to use cream cheese icing for these cinnamon rolls. A classic vanilla buttercream complements the flavor of the rolls!
Sourdough Cinnamon Roll Recipe for the Holidays
One of the greatest things about baking cinnamon rolls is that they’re not just a seasonal dish. Sure, you can make them seasonal by adding holiday flavors like pumpkin or gingerbread, but classic sourdough cinnamon rolls are perfect for any time of the year and any holiday! You can even add themed sprinkles for events like the Super Bowl, birthdays, or special holidays, or serve them traditionally at Easter, Thanksgiving, Christmas, or any other special occasion. They’re the perfect cozy treat all year round! This Easter, I’m making the carrot cake version of these!
There’s nothing better than heating up one of these delicious cinnamon rolls with a hot cup of coffee in the morning! Oh, and good luck keeping everyone in bed once they catch the aroma of these rolls baking in the oven. Your house will smell heavenly for hours!
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
- You can freeze unbaked rolls after shaping. Freeze them individually on a baking sheet, then transfer them to a freezer-safe bag or container. When ready to bake, let them rise until doubled, then bake as directed.
- Baked cinnamon rolls can also be frozen. Just wrap them tightly and reheat in the oven when you’re ready to enjoy them.
- These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature. Store in freezer and heat in microwave for fresher results.
The Best Sourdough Cinnamon Roll Recipe Blog
Did you know I originally published this recipe on my blog two years ago? I took it down once I started selling them at markets. Since then, I’ve rewritten the entire post because I’ve been perfecting the recipe over time. For everyone who’s been messaging me, asking for it to be shared again, I’m so excited to finally bring it back! And guess what? It’s even better than before! If you made them the first time around, just wait until you try them now with all the new tips and tweaks.
How to store Sourdough Cinnamon Rolls!
Cool Completely: Allow the cinnamon rolls to cool completely at room temperature before storing them. This prevents condensation from forming, which can make them soggy.
Airtight Container: Place the cooled cinnamon rolls in an airtight container.
Room Temperature: Store at room temperature for up to 2-3 days.
Storing Cinnamon Rolls:
Refrigerate: If you want to keep them longer, you can refrigerate the cinnamon rolls for up to a. Just keep them in an airtight container to maintain moisture. They heat up perfectly after fifteen seconds in the microwave. Do not reheat in the oven with icing on top, or they will burn.
Can I freeze sourdough cinnamon rolls?
Prepare for Freezing: If you have leftover cinnamon rolls or want to make them, you can freeze them before or after baking.
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- Before Baking: After you’ve rolled and sliced the cinnamon rolls, place them on a baking sheet in a single layer (not touching each other) and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe container or bag and store them for up to 3 months. When ready to bake, let them thaw in the refrigerator overnight and let them rise for about 1-2 hours before baking.
- After Baking: To freeze baked cinnamon rolls, allow them to cool completely, then wrap each roll tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Thawing: When you’re ready to enjoy your frozen cinnamon rolls, remove them from the freezer and thaw in the refrigerator overnight. You can let them sit at room temperature for a few hours for a quicker option.
Reheating Cinnamon Rolls: To reheat, place the thawed cinnamon rolls on a microwave-safe plate and heat for 10-15 seconds. Microwaves cook from the inside out, so the icing usually remains intact.
Try NEW & FUN sourdough cinnamon roll flavors
Cinnamon Roll Filling Flavors
- Nutella: Make the exact same cinnamon sugar filling, but add 1 cup of Nutella into the mix. It’ll feel like streusel. Add that to the rolled-out dough and extra drizzles of Nutella on top.
- Blueberry – Mix 1 cup of fresh blueberry pie filling + 1 cup of fresh blueberries into the cinnamon sugar filling and spread over rolled-out dough. Drizzle more on top once they come out of the oven.
- Lemon – Details coming soon!
- Pumpkin Spice – Make the exact same cinnamon sugar filling, but add 1 cup of Pumpkin Puree to the mix. It’ll feel like streusel. Add that to the rolled-out dough and extra drizzles of Nutella on top.
- Peach – Mix 1 cup of fresh peach pie filling + 1 cup of fresh peaches into the cinnamon sugar filling and spread over rolled-out dough. Drizzle more on top once they come out of the oven.
- Apple Mix 1 cup of fresh apple pie filling + 1 cup of fresh apples into the cinnamon sugar filling and spread over rolled-out dough. Drizzle more on top once they come out of the oven.
- Pistachio Cream – Details coming soon!
- Almond – Details coming soon!
- Raspberry – Mix 1 cup of fresh raspberry pie filling + 1 cup of fresh raspberries into the cinnamon sugar filling and spread over rolled-out dough. Drizzle more on top once they come out of the oven.
- Cranberry Orange – Details coming soon!
- Chocolate Espresso – Details coming soon!
- Gingerbread – Recipe here
These cinnamon rolls have so much flavor that you don’t need icing, although I’m the type who will eat icing straight out of the bowl. When I was a kid, I would beg my mom to buy cinnamon rolls in the can so that I could eat the icing cup.
More Sourdough Recipes You’ll Love:
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
SOURDOUGH CINNAMON ROLL Q&A
Where did you purchase your bakery boxes for the sourdough cinnamon rolls?
I purchased them on Amazon! (individual, 4-pack, and 12-pack)
How much do sourdough cinnamon rolls sell for?
I would sell each sourdough cinnamon roll for $5, 4 for $20, and $50 for a dozen.
Can I make Sourdough Cinnamon Rolls ahead of time?
Yes! Freeze the fully baked cinnamon rolls without the frosting. Let them defrost when you’re ready to serve, warm them up in the microwave or oven, and frost after!
Can you let sourdough cinnamon rolls rise overnight?
No. They will overproof.
Are sourdough cinnamon rolls healthier than regular cinnamon rolls?
Technically, yes! The probiotics give a little healthy boost, but let’s be honest. Cinnamon rolls and the word “healthy” can hardly coexists. Now, these are much healthier than store-bought since you’re eliminating so many preservatives. Use quality organic ingredients to step it up.
Reasons You’ll Love This Sourdough Cinnamon Roll Recipe:
- Perfect Flavor: For the true cinnamon lovers!
- Perfectly Fluffy Texture: The use of sourdough starter results in soft, doughy rolls that are perfectly fluffy!
- Rich Cinnamon Sugar Filling: Each roll is generously filled with a sweet and spiced cinnamon sugar mixture!
- Decadent Icing: A heaping coating of vanilla buttercream takes these rolls to the next level of indulgence. You’ll be licking the plate!
- Customizable: Feel free to experiment with different fillings or flavor variations, such as chocolate chips, nuts, jams, or fruit, to suit your taste. I’m excited to share my variations soon! I’ll also update this blog post with flavor combos.
- Great for Sharing: These cinnamon rolls are perfect for gatherings, brunches, or simply treating your family, making them a hit on any occasion. They’ll be the star of the breakfast table.
- Fun to Make Together: Involve your kids in baking for a fun activity. My son loves helping!
- Freeze for Later: You can freeze the unbaked rolls or leftovers!
I am so excited and eager to hear how this recipe turns out for you! If you need any help or have any questions about sourdough, please leave them in the comments! I’d love to help you make these. I think you’re going to really love them!
Did you make this recipe? Please come back to rate it. Not only does it help my blog grow, but it allows me to improve recipes and know what kind of recipes to share in the future!
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!!!
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.
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!:)