This Recipe Changed my Christmas Morning Tradition!

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.

This post may contain affiliate links. Read my disclosure policy.

Sourdough Cinnamon Roll Recipe

For 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 Rolls

Here’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.

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.

2. 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).

3. 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

1. 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.
2. 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!

3. 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).

4. 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!

5. 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

8. 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.

9. 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.

I hope these sourdough cinnamon rolls become a treasured holiday tradition for you just as they are for my family.

More Sourdough Recipes

If 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 Cinnamon Rolls

No ratings yet

Author: Natasha Kravchuk

Soft, fluffy, and buttery Sourdough Cinnamon Rolls are rolled with layers of cinnamon sugar and topped with a whipped cream cheese frosting that melts into the grooves. The combination is memorable!

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Resting Time: 17 hours hrs

Total Time: 17 hours hrs 40 minutes mins

Servings: 12 cinnamon rolls

For the Filling:

For the Frosting:

How to Make the Sourdough Dough:

• Combine the Ingredients: In the bowl of a stand mixer, combine active sourdough starter and milk, and whisk until smooth. Add the melted and cooled butter, vanilla, eggs, sugar, and salt, then whisk until fully combined.

• Add Flour and Knead: Using the dough hook attachment, gradually add the flour while mixing on low to medium speed. Once all the flour is incorporated, knead on speed 2 with the dough hook for 8 to 10 minutes, or until the dough no longer sticks to the bowl. The dough should feel very soft and moist but not stick to clean, dry fingertips (you can also knead by hand for 6 to 8 minutes).

• Rest and Refrigerate the Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest at room temperature for 2 hours. Then refrigerate the covered dough overnight (8 to 12 hours).

Filling and Rolling the Cinnamon Rolls:

• Roll out the Dough: Remove dough from the refrigerator 1-2 hours before rolling it out. Lightly flour your work surface. Turn the dough onto the floured surface and roll it into a 17×10-inch rectangle, squaring off the short sides. Butter the bottom and sides of a 9×13 metal baking dish*.

• Spread butter and Cinnamon Sugar: Dot the surface of the dough with 6 tablespoons of softened butter, then spread it evenly using a spatula or offset spatula. In a small mixing bowl, combine the brown sugar and cinnamon, then sprinkle the mixture generously over the dough. Don’t hesitate to use all of it!

• Cut and Roll: Cut the dough into 12 strips using a pizza cutter. Roll each strip tightly, one at a time, and pinch the edges to seal them to prevent the rolls from unraveling while rising. Place the rolls in the buttered baking dish, evenly spaced. (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 to 3 hours, or until puffed and visibly larger. If your kitchen is cooler, place the dish in the oven with the light on (around 80-90°F) to speed up proofing. Be sure to remove the dish before preheating the oven for baking!

• Bake: Preheat oven to 400˚F when the cinnamon rolls are nearly done proofing. 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. Avoid overbaking, as this will make the rolls dry.

How to Make the Cinnamon Roll Frosting:

• Prepare the frosting while the rolls are baking. 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 mixing on low speed until the powdered sugar is incorporated, then increase to high speed and beat for 2 to 3 minutes, scraping down the bowl as needed until the icing is light, fluffy, and whipped.

• Spread on Frosting Once the cinnamon rolls are out of the oven, let them cool for 5 minutes. Spread the frosting generously over the very warm rolls, allowing it to melt slightly. Serve immediately and enjoy!

*While glass or ceramic pans are also an option, they don’t conduct heat as quickly, which can result in longer bake times and over-baked rolls. Metal pans strike the perfect balance for soft, fluffy cinnamon rolls with just the right amount of browning.

492kcal Calories59g Carbs7g Protein26g Fat16g Saturated Fat1g Polyunsaturated Fat7g Monounsaturated Fat1g Trans Fat93mg Cholesterol246mg Sodium112mg Potassium2g Fiber24g Sugar838IU Vitamin A0.04mg Vitamin C60mg Calcium2mg Iron

Nutrition Facts

Sourdough Cinnamon Rolls

Amount per Serving

% Daily Value*

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Potassium

Carbohydrates

Vitamin A

Vitamin C

* Percent Daily Values are based on a 2000 calorie diet.