Soft, fluffy, and buttery Sourdough Cinnamon Rolls with layers of cinnamon sugar, topped with the best cream cheese frosting. The combination is memorable, and this recipe is destined to become my family’s new Christmas tradition.
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We love simple yet indulgent breakfast recipes that make weekends and holidays feel extra special. From Potato Crust Quiche to fluffy Lemon Ricotta Pancakes, if you are looking to add a little something special to your holiday breakfast table this year, these Sourdough Cinnamon Rolls are a must-try!
Sourdough Cinnamon Rolls Video
I’ll walk you through how to whip up these irresistible Sourdough Cinnamon Rolls and discover a few clever tricks to make this recipe effortless. And you’ll love my trick for rolling them up!
Sourdough Cinnamon Roll RecipeFor years, we’ve been making our Overnight Cinnamon Rolls on Christmas morning (there’s a make-ahead option for these, too!), but these Sourdough Cinnamon Rolls feel a little lighter—at least on my conscience—than a traditional yeast bread recipe. So, this year, we’re switching things up and using this Sourdough Cinnamon Roll recipe instead!
This recipe uses active sourdough starter for rising. If you’re new to sourdough, check out our tutorials on How to Make a Sourdough Starter and How to Feed a Sourdough Starter and you’ll be on your way to creating the best sourdough recipes in no time!
The cinnamon-sugar filling and frosting for these rolls are from the beloved Cinnamon Roll recipe in my Cookbook, while the dough is a delicious adaptation from Amanda Francis of The Real Sourdough Mom. The inspiration for this recipe came from one of my writers, a true sourdough pro, who shared it in her Instagram stories. I couldn’t resist trying it for myself!
Ingredients for Sourdough Cinnamon RollsHere’s a quick explanation of the ingredients. You’ll find the exact measurements in the print-friendly recipe card below.

Active sourdough starter – This will make your cinnamon rolls puffy with a subtle sourdough flavor.

Milk and Butter – Add moisture and richness, making the dough soft and pliable. Ensure melted butter is cooled.

Vanilla extract – Adds flavor and aroma

Eggs – room temperature, give the dough richness and structure.

Flour – Bread flour will yield a chewier texture, while all-purpose flour makes softer rolls. Both work well.

Granulated sugar – Adds sweetness and feeds the wild yeast in the starter for the fermentation process (rise).

Salt – Strengthens the dough’s gluten structure.

For the Filling – combining butter, brown sugar, and cinnamon creates a gooey, warm, spiced filling.

For the Frosting – it’s so easy with butter, cream cheese, vanilla extract, powdered sugar, and salt. Tips for the Best Cinnamon Rolls

Don’t over-bake your cinnamon rolls or they will be dry (see tips above on when to pull them out of the oven).

Let the cinnamon rolls proof until they’re puffy and resemble marshmallows so they’ll bake up light and airy.

Don’t overproof the rolls or place them in an oven that’s too warm for proofing. Over-proofing and excessive heat can kill or exhaust the yeast, make the butter ooze out, and mess up the baking rise.

Frost your cinnamon rolls while they’re very warm. The frosting will partially melt and fill the crevices, keeping the rolls moist. How to Make Sourdough Cinnamon Rolls

Mix the Ingredients – In the bowl of a stand mixer fitted with the whisk, combine the active sourdough starter and milk, and whisk until smooth. Add the butter (be sure to let it cool before adding), vanilla extract, eggs, sugar, and salt, then whisk until smooth.

Add Flour and Knead – Using the dough hook attachment, gradually add the flour while mixing on low/medium speed, then knead on speed 2 with the dough hook for 8 to 10 minutes. The dough should feel soft and moist but won’t stick to the bowl or clean fingertips (alternatively, you can knead by hand for 6 to 8 minutes).

Rest and Refrigerate Dough – Transfer to a clean bowl, cover with plastic wrap, and rest at room temperature 2 hours to relax the gluten. Refrigerate the covered dough overnight (8 to 15 hours (make it work on your schedule). It won’t rise much and that’s normal. How to Fill the Sourdough Cinnamon Rolls

Roll out the Dough – Before rolling, let it sit at room temperature for 1-2 hours for easier rolling and faster proofing. Transfer the dough on a lightly floured surface and roll it into a 17×10-inch rectangle, squaring off the short sides. Prep your pan: Butter the bottom and sides of a 9×13 metal baking dish.

Add Filling – Dot the surface of the dough with 6 tablespoons of softened butter and spread evenly (an offset spatula makes it easier). In a bowl, combine the brown sugar and cinnamon and sprinkle it all over the dough, using all of it!

Cut & Roll – Using a pizza cutter or knife, slice the dough into 12 even strips. Roll up each strip tightly like a sleeping bag, one at a time, pinching the end to prevent unraveling while rising. Place the rolls in the prepared baking dish, evenly spaced. (Make-Ahead Option: You can cover with plastic wrap and refrigerate overnight at this point or up to 12 hours if needed).

Second Proofing – Cover with a damp kitchen towel and let them proof in a warm room for 2-3 hours, or until they have puffed nicely. If your kitchen is cooler, place the dish in the oven with the light on (around 80-90°F) to speed up proofing. You don’t want it too hot or the butter can melt out. Don’t forget to remove the dish before preheating the oven for baking!

Bake – When the cinnamon rolls have puffed, preheat the oven to 400°F. Bake on the center rack for 18 to 20 minutes or until lightly golden at the edges. The center of the rolls should reach 190-200°F on an instant-read thermometer. Make sure you don’t over-bake or your rolls will be dry and hard.How to Make Cinnamon Roll Frosting

Prepare Frosting – You want to frost the rolls when they come out of the oven so while the rolls are baking, prepare the icing. In a large mixing bowl, beat the butter and cream cheese together until smooth. Add the vanilla, powdered sugar, and a pinch of salt. Start on low speed to incorporate the sugar then beat on high speed for 2 to 3 minutes, scraping down the bowl as needed, until the icing is light, fluffy, and whipped.

Frost and Serve – Let the baked rolls cook for just 5 minutes then spread the frosting generously over the warm rolls. You’ll see it melt slightly over the rolls, and your mouth will start watering. Serve immediately and enjoy!When are the Cinnamon Rolls Done Baking?Bake until the internal temperature reaches 190-200°F on an instant-read thermometer. They are done when the edges begin to turn golden. Avoid letting them brown as this can lead to over-baking and dryness.

What is the Best Baking Dish for Cinnamon Rolls?Metal pans, especially aluminum or stainless steel, conduct heat efficiently for even baking with soft centers and crisp edges. They also help prevent over-baking.
While ceramic or glass pans can work, they aren’t ideal because they don’t conduct heat as quickly. They take more time to show color which leads to over-baking if you aren’t checking with a thermometer.
Storage InstructionsLet your cinnamon rolls cool completely to room temperature before covering or storing. I keep them on the counter for a day, then refrigerate since the frosting is dairy-based.

To Refrigerate: Place the rolls in an airtight container or cover the baking dish tightly with plastic wrap to keep them fresh, moist and soft. Refrigerate up to 5 days.

To reheat: Place the cinnamon rolls in a 350°F oven for about 5-10 minutes, or microwave them for 20-30 seconds; just until warm. You can also place a damp paper towel in the microwave with your rolls to keep them soft. I hope these sourdough cinnamon rolls become a treasured holiday tradition for you just as they are for my family.

More Sourdough RecipesIf you love these Sourdough Cinnamon Rolls and are ready to put your sourdough starter to good use, here are some of our favorite ways to make the most of your active starter.

Sourdough Bread

Sourdough Cheese Crackers

Sourdough Pizza Dough

Easy Sourdough Pancakes

Sourdough Discard Crackers

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