Chewy, super soft sourdough cinnamon rolls topped with a heavenly cream cheese frosting. Recipe uses active sourdough starter, and requires only 20 minutes of hands-on time before benefiting from an overnight bulk fermentation. The recipe yields 8 rolls and the texture is extremely fluffy and pillowy; the crumb just shreds apart. Melt in your mouth good! Baking timeline included.
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I’ve made dozens of these sourdough cinnamon rolls to get them just right for you – AND I’M NOT COMPLAINING. I mean, are cinnamon rolls ever bad??
These dreamy sourdough cinnamon rolls are light as a feather, extra fluffy, and very forgiving. Using your active sourdough starter, they benefit from an overnight bulk fermentation, which makes things easier for timing purposes. My Sourdough Caramel Rolls are made the same way.
And they aren’t cloyingly sweet! The slight tang from the decadent cream cheese frosting is the perfect contrast to the buttery rolls.
I’ve always been intimidated by making cinnamon rolls, but the fact of the matter is, perfectly imperfect is just as delicious – and pretty! So don’t be too hard on yourself. Don’t fret if you don’t get the tightest roll you want, or yours are a little more rectangular than circular. The dough is forgiving. And they will always taste INCREDIBLE.
Ingredients in Sourdough Starter Cinnamon Rolls:
This sourdough cinnamon roll recipe has relatively straightforward ingredients, using all purpose and whole wheat flour, egg, butter, and milk – making it an enriched dough.
Most importantly, you’ll need active sourdough starter to mix your dough. An active sourdough starter is one that has been fed and is holding its peak. You do not want to use sourdough discard, or an unfed starter. Make these sourdough discard pancakes instead.
The secret to super soft sourdough cinnamon rolls:
It’s butter in the dough! Happy fats. And this piece takes a little planning. You’ll want your butter to room temperature, so that you can add it to the dough while it is being kneaded in your stand mixer. If it’s too warm, it will make the dough greasy. Too cold, it won’t blend into the dough.
These Sourdough Cinnamon Rolls are incredibly soft, and when you pull the layers apart, they shred into feathery pieces. HEAVEN.
Chewy. Decadent. Sweet, but not too sweet. Everything a cinnamon roll should be.
Overnight Sourdough Cinnamon Rolls Technique:
What I love about this recipe is how efficient it is with the use of an overnight bulk fermentation.Enriched doughs take much longer to rise because of the additional ingredients in them, so letting them sit overnight works out perfectly. Plus, you’re not left starting at the dough every hour wondering why it isn’t rising faster and what have you done wrong? I say this because this was me a few times during testing.
Bakers Schedule:
Around 9 pm, you’ll mix your dough, and let bulk ferment on the counter, overnight.
The next morning (before 8am), check your dough and ensure it is puffy and has grown double.
Put dough onto a floured countertop, and rest for 10 minutes. Then roll out to large rectangle, roughly 17″x 12″.
Mix all the filling ingredients in a bowl then spread over the rectangle of dough keeping about a 1/2 inch away from all the edges.
Roll into a log and cut individual rolls. You will really want to have a bench scraper for rolling up the log, and cutting. It’s a game changer.
Place in aluminum baking pan.
Let rise 3ish hours in a warm spot on countertop, and bake.
Option 2: You could also do the bulk fermentation during the day, then roll out the cinnamon rolls and place into their aluminum pan. Let sit in warm spot for an hour, then refrigerate overnight for their final rise. To do this, you’d probably need to start the dough around NOON, since it takes 8-10 hours to bulk ferment. After the refrigerated overnight final rise, you should let dough warm up to room temp in a warm spot in the morning before making.
What sourdough cinnamon rolls look like at different stages:
THIS IS WHAT THEY SHOULD LIKE WHEN FINAL PROOF IS COMPLETE, VERY PUFFED AND TOUCHING EACH OTHERAnother view of rolls after final proof is complete.
Homemade Cream Cheese Frosting
Making this frosting is a breeze, just be sure the cream cheese is softened before whipping. Then you’ll simply add vanilla extract, powdered sugar, and salt.
What I love about this homemade cream cheese frosting is how well the tang compliments the cinnamon rolls. You can make it as sweet or as tangy as you’d like by tasting and adjusting the amount of powdered sugar you add. I find that a little over a 1/2 cup per 6 ounces of cream cheese is what I prefer.
Storing Cinnamon Rolls
I like storing my baked and iced cinnamon rolls in a covered tin at room temperature for up to 24 hours.
After that, I put them in a sealed glass container and refrigerate. When I want one, I warm it up in the microwave for 25 seconds. They’re still amazing on the 3rd day this way!
An overnight bulk rise makes these soft and fluffy sourdough cinnamon rolls a breeze to make! With a layer of delicious cream cheese frosting and cinnamon in each bite, they are a delight to eat.
75gramsroom temperaturesoftened unsalted butter, cut into 1/2 tablespoon chunks
Filling
3tablespoonssoftenedunsalted butter
80gramsorganic cane sugar
2 1/2teaspoonsground cinnamon
pinchof salt
Cream Cheese Frosting
4ouncesfull fat ounces cream cheese,softened
2tablespoonsunsalted butter, room temp
1/2cup+ 1 tablespoon powdered sugar
1 1/2teaspoonsvanilla extract
1/4teaspoonfine sea salt
Prevent your screen from going dark
Instructions
Add flours, sugar, and salt to bowl of a stand mixer. Stir together. Whisk egg, milk, and starter together in separate bowl until no lumps of starter remain.
Attach hook to mixer, and turn on on Kitchenaid speed 2, and gradually add liquid ingredients, until all dry bits are gone. When most of the flour is absorbed, turn mixer to speed 4 and knead for 30 seconds. Mixture will not look smooth, just shaggy. Let sit for 15 minutes.
Turn mixer onto speed 2 (using Kitchenaid Stand Mixer) and add one chunk of butter at a time to the dough, only adding another chunk once the previous is fully incorporated into the dough. Keep doing this until the butter is all added to the dough.
Once all the butter is in the dough, turn KitchenAid up to speed 4 and continue kneading for 7 minutes – the dough will be smooth, and cleaning the sides of the bowl. It will be slightly sticky to the touch still.
Overnight rise: Once kneading is done, place the dough in a bowl and cover with a damp cloth, or place bowl inside garbage bag. Leave at room temp to rise until double, about 9-10 hours if your home is at 70 degrees F. It will take longer if your home is cooler, less time if your home is warmer. *Because this is a brioche dough, it takes significantly longer to rise – don’t be alarmed.
In the morning, the dough will have doubled, have a smooth top and be domed. Turn it out onto a heavily floured counter. Gently pat it into a rectangle shape and let rest for 10 minutes.
Using a floured rolling pin, roll it into a large rectangle roughly 17″x 12, making the rectangle so that one of the longest sides is closest to you.
To make the filling: Use your fingers to spread the softened butter onto the dough keeping 1/2" away from edges. This will seem odd, but this technique prevents the filling from leaking out while rising. Mix cinnamon, sugar, and salt in small bowl. Evenly distribute the mixture on top of butter.
Then use your bench scraper to begin rolling up the dough into a log starting with the long edge closest to you. Use a little extra flour on the bench scraper each time to help pick the dough up from the surface. Don’t worry if it sticks a little, just use a little more flour dust. Roll it down to the top edge and pinch the edge to the dough log to seal it.
You should have a long log of dough roughly 17″ long. Now cut the dough log with your bench scraper, at 1 1/2 to 2" intervals (you should get 8 or 9 rolls) and place the rolls into a liberally buttered or greased 9 x 13 inch aluminum pan. (You can also use glass, but make sure it is well greased).
Place the pan inside a clean garbage bag and fold the opening over so that no air gets inside. Leave at room temp (in a warm spot if possible) to proof until rolls have risen about 75% in size, this takes about 3ish hours if your house is at 70 degrees (less if it is warm in your home or summer time). They should look like the picture above in the post, denoted with a caption that says, "after proofing, ready for oven."
When the rolls are done proofing, preheat oven to 400 degrees F. Place pan in oven, turn down to 375 degrees F, and bake for about 25-30 minutes, or until golden brown at the edges, set in the middles and smelling done. Remove and let cool for 15 minutes.
Make the Frosting: Beat cream cheese and butter together until smooth. Add remaining ingredients and beat until smooth and airy. When rolls have cooled for 15 minutes, frost them. This will allow the icing to melt into them a bit and create the most fabulous icing.
Notes
* Baker’s schedule options are listed above in blog post.* Plan ahead! You’ll want your butter to room temperature, so that you can add it to the dough while it’s being kneaded in your stand mixer. If it’s too warm, it will make the dough greasy. Too cold, it won’t blend into the dough.* I strongly suggest having a bench scraper for this recipe. It makes this easier! * Recipe inspired by and adapted from Ashley Marie Farm and Bakery, and The Perfect Loaf.
Hi there! I absolutely love this recipe and have made it several times. Although, I have been trying to cut back on my white flour recipes and replace with whole wheat… do you have any advice on how I might adjust this recipe using only wheat flour instead of both white and wheat? Thank you so much!
Hi Olivea! I’m so glad you like this recipe. Unfortunately, enriched doughs like those for sourdough cinnamon rolls don’t work well with a high proportion of whole wheat flour. They just will not be soft and fluffy, pillowy goodness like that of a true cinnamon roll.
These are amazing! I’ve already made them multiple times and they are the best cinnamon rolls I’ve ever had! It’s worth maintaining a starter for this recipe alone!
Hi there! I wanted to do the overnight fermentation but I’m still a little confused, do I still need to set the dough aside for 8+ hr before the over night ferment before rolling them?
Hi! This makes very large rolls, so you could just cut them into 12 equal pieces when you are making. You will have a 9×13 pan of them. Or you could double the recipe and make 12 very large rolls.
I love all of your recipes, especially ones gluten-free, dairy-free, and refined sugar-free. Please, as many as possible for the New Year, or updates with substitutions posted similar to Unconventional Baker and Bojon Gourmet, my other two favorites in addition to your blog- Just say ‘Yes’!
Gave these a try for Christmas weekend and loved the result. My first time using my stand mixer for a sourdough recipe — very happy with how much lighter it made the dough after baking. Definitely a keeper!
MAKE THESE! They are so good.. I have made them 3-4 times now and they turn out great every time. I use my B&D proofer to keep the temp consistent and that really helps. I love the texture and added some cara cara orange juice to the frosting, then zested some lemon on top for a little pizazz! Keeper recipe!
I really love this recipe! I’ve made it with eggnog instead of milk for a Christmas version. I also added some eggnog to the frosting. It was great! Thanks so much!
Fwiw. I LOVE THIS RECIPE. BUT…if you live in a cooler high altitude area like I do (SLC), I have to warm a room to about 75 degrees to get this dough to rise at any of the rising phases. Hopefully that helps someone. Also I’ve used oat milk instead of dairy milk without adjustment and it works fine.
hi.. my house is only at 68 ish, would u advise putting the rolls, after the rise in the fridge, in the oven with a pan of hot water at the bottom ie steam – to expediate the final rise ? thx
Hi! To expedite the rise after taking them out of the fridge, I would put the pan in the oven with the light on, while the oven is off. This will create a warmer ambient temp.
Hello! Would using salted butter slow down the speed of fermentation? I have a very active starter and haven’t had a problem with it yet. My house is between 70 and 72 degrees. For some reason my dough is rising at a very slow speed with the bulk fermentation as well as the second rise of the cinnamon rolls. I did use salted butter. Do you have any trouble shooting tips?
Hi Betsy! Did you use salted butter and the amount of salt called for? If so, that would likely impact the rise due to the chemical properties.
Also, because this is a brioche dough, with eggs, butter, and milk, both rises take significantly longer time than regular bread. An overnight rise for the bulk fermentation is easiest because you won’t be looking at the dough wondering why it isn’t rising faster.
If you can move your dough to a warmer spot for the final rise, that will help!
Hello, I was planning to make these today for my husbands work but he is not going in today; need to bake them tomorrow. I’ve already got them proofing in the pan- can I can pop them in the fridge until tomorrow morning then bake them?
Can I make these ahead of time, freeze after the final proof and then pull out on Christmas Eve to thaw overnight on the counter so I can pop them in the oven for Christmas morning?
Correct!
And since this is an enriched dough with butter, they will not rise as much as typical bread in the refrigerator. So when you take them out in the morning, let them sit on the counter to double if they aren’t at that stage yet.
Amazing! The only recipe you need. Not too sweet, soft & delicious. The perfect addition to any brunch, special occasion or for no reason at all.
Your photo of them on Instagram was beautiful!
Hi there! I absolutely love this recipe and have made it several times. Although, I have been trying to cut back on my white flour recipes and replace with whole wheat… do you have any advice on how I might adjust this recipe using only wheat flour instead of both white and wheat? Thank you so much!
Hi Olivea! I’m so glad you like this recipe. Unfortunately, enriched doughs like those for sourdough cinnamon rolls don’t work well with a high proportion of whole wheat flour. They just will not be soft and fluffy, pillowy goodness like that of a true cinnamon roll.
These are amazing! I’ve already made them multiple times and they are the best cinnamon rolls I’ve ever had! It’s worth maintaining a starter for this recipe alone!
Yay! Your picture of the rolls on Instagram was so great, they looked perfect!
First time making and WOW so yummy!!! Thanks ☺️
So glad you liked them, Susie!
I made these for Christmas and it will be my go to recipe.
Hi there! I wanted to do the overnight fermentation but I’m still a little confused, do I still need to set the dough aside for 8+ hr before the over night ferment before rolling them?
Hello! The dough is mixed and then set aside overnight for the bulk ferment. Then you roll them out in the morning.
A household favorite. It’s always a treat making these. They are fluffy and soft, perfect for a cozy morning in.
love to hear that they’re a family favorite!
Hi Amanda–These sound delish. Do you have a recipe for a dozen by chance? I’m making for a dog rescue fundraiser ;>).
Hi! This makes very large rolls, so you could just cut them into 12 equal pieces when you are making. You will have a 9×13 pan of them. Or you could double the recipe and make 12 very large rolls.
Hi, love your recipes. Possible to do this without a mixer?
Hello! They won’t have the same soft, brioche like texture without using a stand mixer. But they would still taste delicious.
I love all of your recipes, especially ones gluten-free, dairy-free, and refined sugar-free. Please, as many as possible for the New Year, or updates with substitutions posted similar to Unconventional Baker and Bojon Gourmet, my other two favorites in addition to your blog- Just say ‘Yes’!
These are the best sourdough cinnamon rolls. My family loved them. I doubled the frosting. I did the overnight fridge method. A must make. Enjoy.
we love these too!
Gave these a try for Christmas weekend and loved the result. My first time using my stand mixer for a sourdough recipe — very happy with how much lighter it made the dough after baking. Definitely a keeper!
Where do you buy sourdough starter
Here’s a spot! Purchase Sourdough Starter
Hi Amanada! Do you know if buttermilk can be used instead of the whole milk and whether I would need to make any changes? Thanks!
Hi Nicole! Buttermilk should work great. I’d maybe just add 10 more grams of sugar to the dough to balance the slight tang.
MAKE THESE! They are so good.. I have made them 3-4 times now and they turn out great every time. I use my B&D proofer to keep the temp consistent and that really helps. I love the texture and added some cara cara orange juice to the frosting, then zested some lemon on top for a little pizazz! Keeper recipe!
I really love this recipe! I’ve made it with eggnog instead of milk for a Christmas version. I also added some eggnog to the frosting. It was great! Thanks so much!
Fwiw. I LOVE THIS RECIPE. BUT…if you live in a cooler high altitude area like I do (SLC), I have to warm a room to about 75 degrees to get this dough to rise at any of the rising phases. Hopefully that helps someone. Also I’ve used oat milk instead of dairy milk without adjustment and it works fine.
Hi Daniele! So glad you like the recipe. Yes, an air temp between 72 and 78 degrees F is ideal for helping these rise because this is a brioche dough.
hi.. my house is only at 68 ish, would u advise putting the rolls, after the rise in the fridge, in the oven with a pan of hot water at the bottom ie steam – to expediate the final rise ? thx
Hi! To expedite the rise after taking them out of the fridge, I would put the pan in the oven with the light on, while the oven is off. This will create a warmer ambient temp.
Hello! Would using salted butter slow down the speed of fermentation? I have a very active starter and haven’t had a problem with it yet. My house is between 70 and 72 degrees. For some reason my dough is rising at a very slow speed with the bulk fermentation as well as the second rise of the cinnamon rolls. I did use salted butter. Do you have any trouble shooting tips?
Hi Betsy! Did you use salted butter and the amount of salt called for? If so, that would likely impact the rise due to the chemical properties.
Also, because this is a brioche dough, with eggs, butter, and milk, both rises take significantly longer time than regular bread. An overnight rise for the bulk fermentation is easiest because you won’t be looking at the dough wondering why it isn’t rising faster.
If you can move your dough to a warmer spot for the final rise, that will help!
Hello, I was planning to make these today for my husbands work but he is not going in today; need to bake them tomorrow. I’ve already got them proofing in the pan- can I can pop them in the fridge until tomorrow morning then bake them?
hello! that might work, haven’t tested refrigerating after final proof. they also reheat well, if that helps to know!
Can I make these ahead of time, freeze after the final proof and then pull out on Christmas Eve to thaw overnight on the counter so I can pop them in the oven for Christmas morning?
Hi Tre!
I haven’t tested this recipe with freezing options – sorry. :/ Might be worth doing a trial run if you want to try, before Christmas!
Delicious tangy flavor from the sourdough and cream cheese. I checked the internal temp and it was over 190, but still moist and not too dry.
When doing the last proof as a refrigerator proof do you still place the tray in a trash bag and then place in the refrigerator overnight? Thanks
Correct!
And since this is an enriched dough with butter, they will not rise as much as typical bread in the refrigerator. So when you take them out in the morning, let them sit on the counter to double if they aren’t at that stage yet.
Can I use only all-purpose flour? I don’t have any wheat flour. If yes do I have to make any other adjustments?
Thanks
yes, you can use all AP flour! no adjustments to recipe needed.