Sourdough Cinnamon Rolls

Few baked goods offer the same sense of warmth and comfort as a tray of freshly baked cinnamon rolls. Soft, fragrant, and generously swirled with cinnamon sugar, they are a classic for a reason. When made with sourdough, however, cinnamon rolls take on an entirely new character. These delicious sourdough cinnamon rolls rely on natural fermentation instead of commercial yeast, resulting in a deeper flavor, a tender crumb, and a subtle tang that balances the sweetness perfectly.

Working with sourdough means slowing down and letting time do the work. The longer fermentation develops complexity and structure in the dough, creating rolls that feel rich and satisfying without being heavy. If you are new to baking with sourdough, it helps to understand the basics first. Our guide to starting a sourdough starter explains how to build and maintain a healthy culture, while our collection of ideas for 10 things to do with your sourdough discard shows just how versatile that jar in your fridge can be.

These sourdough cinnamon rolls are an ideal weekend baking project, especially if you enjoy hands‑on dough work and the rewarding wait that comes with fermentation. And if cinnamon rolls spark your interest in exploring more sweet bakes, you might also enjoy our crispy heart waffles made sourdough style, the gently spiced sourdough apple raisin cake, or a comforting slice of sourdough banana bread. Together, these recipes show how sourdough can move far beyond bread and become the foundation for truly memorable pastries.

Image: sourdough cinnamon rolls fresh out of the oven

Ingredients for the Sourdough Cinnamon Roll Dough

These ingredients form a soft, enriched sourdough dough that slowly ferments to develop flavor and structure. Using a sourdough starter instead of commercial yeast results in a tender crumb, subtle tang, and a dough that is well suited for long, patient rising.

• 100 ml (7 tbsp) milk at room temperature

• 100 g (1/2 cup) sourdough starter

• 200 g (1 + 1/2 cups) all-purpose flour

• 1 Egg (for the dough) + 1 separate beaten egg (for the glazing)

• 85 g (7 tbsp) sugar (optionally replace half with sugar replacement, granulated stevia extract)

• A pinch of salt

• 60 g (1/4 cup) butter

For the Cinnamon Filling

This simple cinnamon filling brings warmth and sweetness to the rolls, creating the classic spiral that melts into the dough during baking and balances perfectly with the subtle tang of sourdough.

• 100 g (7 tbsp) Butter

• 100 g (1/2 cup) Brown caster sugar (optionally replace half with sugar replacement, granulated stevia extract)

• 5 g (2 tsp) Cinnamon powder

Day 1: Mixing and Preparing the Dough

On the first day, the dough is mixed and left to ferment slowly, allowing the sourdough starter to build structure and develop flavor before shaping.

1. Gently stir your sourdough starter (100 g or 1/2 cup) into the room-temperature milk (100 ml or 7 tbsp) until it’s almost homogeneously mixed, lumps are permitted.

2. Combine the milky-starter mix with the flour (200 g or 1 + 1/2 cups), the dough egg (1), the sugar (85 g or 7 tbsp), and a pinch of salt.

3. Now, incorporate the 60 g or 1/4 cup of molten, yet not too hot butter. Mix with a spatula or fork for a minute until the mixture is homogeneous.

4. Remove the dough, place it in a large bowl, cover it, and leave it to sulk at room temperature overnight (12 – 24 hours) for a long nap.

5. Before sleeping, stretch and fold the dough a few times. The next day the dough is roughly twice the size.

Images: from start to finish, the making of sourdough cinnamon rolls!

Day 2: Shaping and Rolling the Dough

On the second day, the fermented dough is rolled out, filled with cinnamon sugar, and shaped into tight spirals before the final rise and baking.

1. Gently warm the filling butter (100 g or 7 tbsp) in a pan or microwave. Stir in the cinnamon (5 g or 2 tsp) and sugar (100 g or 1/2 cup). Set it aside to cool in a refrigerator for half an hour.

2. Heavily flour your workbench. Remove the dough and roll (or press with your hands) it out into a glorious, 1 cm thick, 40 x 60 cm rectangle.

3. Spread the cooled cinnamon-sugar-butter mixture over the entire surface. Every inch must be coated.

4. Now simply roll the rectangle into a giant cinnamon roll.

5. Slice the huge cinnamon roll into approximately 15 thin rolls and flip sideways.

6. Optionally let it sit on your workbench for an hour to get even fluffier cinnamon rolls.

7. Preheat your oven to a blistering 200°C (390°F).

8. Whisk that extra egg and brush it over every single roll. Sprinkle with extra sugar.

9. Bake for 15 to 17 minutes until they are perfectly golden brown and you can no longer contain yourself.

Nutritional Information for Sourdough Cinnamon Rolls

This nutritional information offers an overview of calories and macronutrients per cinnamon roll, based on the ingredients used in this sourdough recipe. Values may vary slightly depending on fermentation time, portion size, and topping

Nutrient	Amount per Serving (1/15)
Calories	172 kcal
Total Fat	9.6 g
Saturated Fat	5.9 g
Cholesterol	45 mg
Sodium	78 mg
Salt	0.20 g
Total Carbohydrates	19.8 g
Dietary Fiber	0.6 g
Sugars	12.3 g
Protein	2.4 g

Sourdough cinnamon rolls are a reminder that baking does not have to be rushed to be rewarding. By letting time, fermentation, and simple ingredients work together, you create rolls that are rich in flavor, soft in texture, and deeply comforting. Whether enjoyed warm on a slow morning or shared as part of a special weekend bake, these sourdough cinnamon rolls show how a humble dough can turn into something truly memorable.