Sourdough Cinnamon Rolls | Discard Friendly

ByEmily Rider Updated
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This sourdough cinnamon roll recipe uses a bread flour dough, Ceylon cinnamon, brown sugar filling, and a cream cheese frosting that melts into every warm, fluffy, soft, pillowy layer.

The dough comes together in a stand mixer, rises overnight or the same day, and bakes beautifully in a cast iron skillet with heavy cream poured over the top before cooking in the oven for bakery results.

If your starter needs attention before you begin, How to Make a Sourdough Starter walks through the full process from day one, and for the seasonal companion to this dough, Sourdough Pumpkin Cinnamon Rolls uses the same enriched base with a cozy autumn twist.

Hand lifting a cream cheese frosted sourdough cinnamon roll from a Lodge cast iron skillet with a spatula, with baby's breath flowers in the soft background on a lace doily

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This recipe has been a foundational staple at our house over the Holidays!  ~Jelyn

After making your pumpkin cinnamon rolls, I wanted to try these because I definitely won’t use any other recipe but these every time. ~ Bronson

Why You’ll Love This Recipe

  • Ceylon cinnamon makes a difference – Ceylon cinnamon is milder and sweeter than the cassia variety most grocery stores carry, and it keeps the filling from turning sharp or bitter in the oven. It is worth seeking out once you taste the difference it makes in the finished roll.
  • Both discard and active starter work – Active starter gives the dough a stronger lift and a shorter bulk rise, while discard produces equally soft rolls with a slightly longer rise time. No adjustment to the recipe is needed either way, which makes this a reliable bake no matter where your starter is in its cycle.
  • Overnight or same-day, your choice – The dough can go into the refrigerator after the first rise and sit overnight so the rolls are ready to shape and bake in the morning, or you can move straight through the same day. Both timelines are built into the recipe so you can plan around your schedule.
  • Heavy cream before baking changes the texture – Pouring heavy cream over the unbaked rolls right before they go into the oven creates a gooey, tender crumb that holds moisture all the way through. It is a small step that makes a noticeable difference in the final result.
Labeled overhead ingredient flat lay for sourdough cinnamon roll dough showing bread flour, whole milk, eggs, sourdough starter, salted butter sticks, granulated sugar, salt, raisins, Ceylon cinnamon, and light brown sugar on a pink linen with crochet lace and white baby's breath.
Flat lay of cream cheese frosting ingredients on a pink eyelet linen -- a bowl of powdered sugar, a block of cream cheese on a floral china plate, a stick of salted butter, a small bowl of vanilla extract, a small bowl of cream, and a vintage hand mixer

Ingredients

  • Bread flour – Provides the structure and chew that makes these rolls pull apart in soft, defined layers. The higher protein content in bread flour supports the long bulk rise without the dough becoming slack or sticky.
  • Whole milk – Adds richness and moisture to the enriched dough and helps the rolls stay tender through the full bake. Warm the milk to around 110°F before mixing so it does not slow down the starter.
  • Sourdough discard or active starter – Adds flavor and lift to the dough without commercial yeast. Active starter shortens the bulk rise time, while discard works with equally good results and just needs a little more time to rise.
  • Salted butter – Enriches the dough and the filling, giving the finished rolls their soft, layered texture. Use fully softened butter in the dough so it incorporates smoothly during mixing.
  • Granulated sugar – Lightly sweetens the dough and helps the crust develop a golden color during baking.
  • Large eggs – Add structure and richness to the enriched dough and help the rolls hold their shape through the rise and bake.
  • Ceylon cinnamon – The key flavor in the filling. Ceylon cinnamon is lighter and more floral than standard cassia cinnamon, and it gives these rolls their warm, classic flavor without any sharpness. Use no more than the amount called for, as it is more delicate than cassia, and the balance matters.
  • Light brown sugar – Combines with the Ceylon cinnamon and butter in the filling to create a soft, caramel-toned layer throughout every roll.
  • Raisins – Optional, but we love them added. They add a pop of flavor and texture we prefer, but you can omit them or add them. Our favorite are Flame Raisins from Azure Standard.
  • Cream cheese – The base of the frosting, adding a gentle tang that balances the sweetness of the filling. Use fully softened cream cheese so the frosting blends smoothly without lumps.
  • Powdered sugar – Sweetens and thickens the frosting to a spreadable consistency that melts into the warm rolls as soon as it hits the surface.
  • Vanilla extract – Rounds out the frosting and adds warmth to the overall flavor of the finished roll.
  • Salt – Balances the sweetness in the dough and sharpens the overall flavor throughout.
Cast iron skillet of sourdough cinnamon rolls generously frosted with cream cheese frosting beside two individual rolls served on floral china plates, with baby's breath in the background on a lace doily

Variations & Add-Ins

  • Raisin filling – Scatter 1 cup (150 grams) of flame raisins evenly over the cinnamon filling before rolling the dough. They soften during baking and add a sweet, jammy layer between the cinnamon sugar spirals.
  • Chai spice filling – Replace the Ceylon cinnamon with 2 tablespoons of homemade chai spice blend for a warmly spiced version that works especially well in autumn. For the blend itself, Homemade Spiced Chai Latte Mix Easy Masala Recipe has everything you need.
  • Apple cinnamon rolls – Spread a thin layer of finely diced apple (about 1 cup) over the cinnamon filling before rolling for a fruit-forward version. For the spice blend that pairs best with apple, Homemade Apple Pie Spice Recipe Perfect for Fall Baking is worth keeping close.
  • Freshly milled flour version – Replace the bread flour with freshly milled hard white wheat in equal amounts by weight for a whole wheat roll with a slightly deeper, nuttier flavor. Add a bit more liquid slowly until the dough comes together, then give it a 30-45 min autolyse resting period before mixing. For tips on milling and baking with fresh flour, How to Convert Recipes to Freshly Milled Flour walks through the full process.

Recipe Tips

Use a kitchen scale – Bread flour, especially, can vary significantly between volume measurements depending on how it is scooped. Weighing every ingredient keeps the dough hydration consistent and gives you a reliable result every time you make this recipe.

Do not rush the bulk rise – The dough needs to increase by at least 30% in volume before you move on to shaping. In a warm kitchen, this can take 6 to 8 hours with active starter, or up to 12 hours with discard. Watch the dough, not the clock.

Keep the dough warm – Sourdough enriched dough rises best between 75°F and 80°F. If your kitchen runs cool, set the covered bowl in a turned-off oven with just the oven light on. The gentle warmth creates the right environment without overproofing.

Chill the dough before rolling if needed – If the dough feels soft or sticky after the bulk rise, refrigerate it for 20 to 30 minutes before rolling. Cold dough is easier to handle, holds its shape better when sliced, and produces cleaner spirals in the finished roll.

Roll tightly and evenly – Use steady, even pressure when rolling the dough into a log. Gaps between the layers will open up during baking and affect the layered texture of the finished rolls. A tight, even roll produces the pull-apart layers the recipe is known for.

Pour the heavy cream right before baking – Warm the heavy cream slightly before pouring it over the shaped rolls. Cold cream poured directly over room-temperature rolls can slow the final proof. Pour it on just before the pan goes into the oven for the best result.

Watch for golden edges, not the clock – Every oven runs slightly differently. Pull the rolls when the edges are lightly golden, and the centers look set but not deeply browned. They will continue to firm up as they cool, and pulling them a minute early keeps them from drying out.

Frost while warm, not hot – Let the rolls cool for 5 to 10 minutes before spreading the frosting. Frosting applied to rolls straight from the oven will melt completely into the dough rather than sitting in a soft, creamy layer on top. A few minutes of rest makes all the difference.

Close-up overhead view of sourdough cinnamon roll dough being kneaded in a stand mixer bowl with a dough hook, on a pink eyelet linen
Overhead view of sourdough cinnamon roll dough fully risen in a smooth dome in a ceramic proofing bowl, on a pink eyelet linen and lace doily
Overhead view of sourdough cinnamon roll dough rolled into a flat rectangle on a marble surface, with a wooden rolling pin, a flour scoop, and a metal ruler alongside
Hand spreading cinnamon brown sugar butter filling across rolled-out sourdough cinnamon roll dough with an offset spatula on a marble surface, with a flour scoop and metal ruler alongside

Instructions

  1. Combine the wet ingredients – In the bowl of a stand mixer, combine the warm milk, sourdough discard or active starter, large eggs, softened butter, granulated sugar, and about half the bread flour. Mix on low speed with the dough hook until a shaggy dough forms, then let the mixture rest uncovered for 30 minutes to allow the flour to hydrate.
  2. Knead the dough – Add the remaining bread flour and salt, then knead on medium speed for 6 to 8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. Test the dough by stretching a small piece between your fingers. If it stretches thin without tearing, the gluten is developed and the dough is ready.
  3. First rise – Transfer the dough to a lightly oiled bowl, cover tightly, and set in a warm spot to rise until increased by at least 30% in volume. With active starter this typically takes 6 to 8 hours at 75°F to 80°F. With discard, allow 8 to 12 hours depending on room temperature.
  4. Refrigerate overnight or continue – Once the dough has risen, you can refrigerate it covered overnight and continue the next morning, or proceed directly to rolling if you are working a same-day schedule. If refrigerating, remove the dough 20 minutes before rolling to take the chill off.
  5. Make the filling – In a small bowl, mix the softened butter, packed light brown sugar, and Ceylon cinnamon together until smooth and spreadable. Set aside until the dough is ready to roll.
  6. Roll the dough – On a lightly floured surface, roll the dough into a rectangle approximately 16 by 12 inches. Spread the cinnamon filling evenly across the surface, leaving a 1-inch border along one long edge clean so the roll seals when shaped.
Overhead view of a sourdough cinnamon roll log alongside five individual sliced rolls showing cinnamon swirl cross-sections on a marble surface, with a bench scraper nearby
Overhead view of unbaked sourdough cinnamon rolls arranged in a Lodge cast iron skillet with cream cheese glaze being spooned over the top, on a pink linen and lace doily
Hand spreading cream cheese frosting over freshly baked sourdough cinnamon rolls in a Lodge cast iron skillet with an offset spatula, on a pink eyelet linen and lace doily
Overhead view of sourdough cinnamon rolls fully covered in cream cheese frosting in a Lodge cast iron skillet on a pink eyelet linen and lace doily
  1. Shape the rolls – Starting from the filled long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 1½ inches thick. Arrange the rolls cut side up in a 12-inch cast iron skillet or a 9 by 13-inch baking dish.
  2. Final rise – Cover the pan loosely and let the rolls rise in a warm spot until they are puffed and touching each other, about 1 to 2 hours. They should look noticeably larger but not overflowed before they go into the oven.
  3. Add the heavy cream – Just before baking, pour ¼ cup of heavy cream evenly over the tops of the risen rolls. This step creates the gooey, tender texture that sets these rolls apart from a standard enriched dough recipe.
  4. Bake – Preheat the oven to 350°F and bake for 25 to 30 minutes until the edges are golden brown and the centers look fully set. The tops should be a warm, even gold with no pale or doughy patches remaining.
  5. Make the frosting – While the rolls bake, beat the softened cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar and vanilla extract and mix on low speed until fully combined and creamy, with no lumps remaining.
  6. Frost and serve – Let the rolls cool for 5 to 10 minutes, then spread the cream cheese frosting generously over the top. Serve warm directly from the skillet.
Hand holding a cream cheese frosted sourdough cinnamon roll over a floral china plate, with the cast iron skillet of remaining rolls and baby's breath blurred in the background

Freezing and Storage

  • Room temperature – Store the frosted rolls covered at room temperature for up to 2 days. Make sure they are fully cooled before covering to prevent condensation from softening the texture.
  • Refrigerator – Refrigerate leftover rolls in an airtight container for up to 5 days. The frosting firms up when cold, so bring the rolls to room temperature or warm gently before serving.
  • Freezer – Freeze fully baked and cooled rolls, frosted or unfrosted, in a freezer-safe container or wrapped individually in plastic wrap for up to 2 months. Thaw at room temperature for 1 to 2 hours before serving.
  • Reheating – Warm individual rolls in the microwave for 20 to 30 seconds, or place the whole pan covered loosely with foil in a 300°F oven for 10 to 12 minutes until warmed through. Add a fresh spread of frosting after reheating if the original layer absorbed into the roll during storage.
  • Make-ahead unfrosted – The rolls can be baked, cooled, and frozen without frosting for up to 2 months. Make the cream cheese frosting fresh on the day you plan to serve them for the best texture and flavor.

FAQ

Yes, sourdough discard works well in this recipe with no changes needed to the ingredient amounts. The bulk rise will take longer with discard than with active starter, typically 10 to 12 hours rather than 6 to 8, so plan your timeline accordingly. The finished rolls will be just as soft and flavorful either way. If you are building a starter from scratch before you begin, How to Make a Sourdough Starter walks through the full process.

Yes, and the overnight rise is one of the most practical ways to make this recipe. After the bulk rise is complete, refrigerate the shaped rolls covered and pull them out the next morning to finish their final rise at room temperature before baking. Cold retarding the dough overnight also develops a slightly deeper flavor in the finished rolls.

These rolls do not taste sour. The sourdough starter adds a subtle complexity and depth to the enriched dough without any tangy or sour flavor coming through in the finished roll. The sweetness of the brown sugar filling and the richness of the cream cheese frosting are what you taste most.

Ceylon cinnamon is a lighter, more floral variety of cinnamon that is milder and less sharp than the cassia cinnamon sold in most grocery stores. In a cinnamon roll filling, it produces a warmer, more rounded flavor without the edge that cassia can sometimes leave. It is sold in most specialty grocery stores and online.

Yes, this recipe is built for make-ahead baking. The dough can be refrigerated after the bulk rise and shaped the next morning, or the fully shaped rolls can be refrigerated overnight before the final rise and baked fresh in the morning. Either approach gives you warm rolls without starting the process from scratch on the day you want to serve them.

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Overhead view of sourdough cinnamon rolls fully covered in cream cheese frosting in a Lodge cast iron skillet on a pink eyelet linen and lace doily
5 from 5 votes

Sourdough Cinnamon Rolls Recipe | Discard Friendly

Author: Emily Rider
This sourdough cinnamon rolls recipe uses an enriched bread flour dough, Ceylon cinnamon brown sugar filling, and cream cheese frosting made with discard or active starter. The dough rises overnight or same day and bakes in a cast iron skillet with heavy cream poured over the top for a soft, gooey result.
Print Recipe Rate this Recipe Pin Recipe
Prep:12 hours
Cook:25 minutes
Total:12 hours 25 minutes
Course: Breakfast, Brunch, Sourdough
Cuisine: American
Servings: 12

Equipment

  • 1 Stand mixer with a dough hook
  • 1 12-inch Cast iron skillet or 9 by 13-inch baking dish
  • 1 Rolling Pin
  • 1 Sharp knife or unflavored dental floss
  • 1 Electric hand mixer

Ingredients

For The Dough

  • 1 cup whole milk 240 grams (warmed to 110°F)
  • ½ cup sourdough discard or active starter 100 grams
  • 2 large eggs 100 grams ½ cup salted butter, 115 grams (softened)
  • ½ cup granulated sugar 100 grams
  • 1 teaspoon sea salt 5 grams
  • 4⅔ cups bread flour 560 grams

For The Filling

  • ½ cup salted butter 115 grams (softened)
  • 1 cup packed light brown sugar 200 grams
  • 2½ tablespoons Ceylon cinnamon 6 grams
  • 1 cup flame raisins 150 grams (optional)
  • For the Frosting:
  • 8 ounces cream cheese 226 grams (softened)
  • ½ cup salted butter 115 grams (softened)
  • 2½ cups powdered sugar 300 grams
  • 1 tablespoon vanilla extract 13 grams

For The Gooey Bakery Bottoms Before Baking

  • ¼ cup heavy cream 60 grams (poured over rolls before baking)

Instructions

  1. Combine the wet ingredients – In the bowl of a stand mixer, combine the warm milk, sourdough discard or active starter, large eggs, softened butter, granulated sugar, and about half the bread flour. Mix on low speed with the dough hook until a shaggy dough forms, then let the mixture rest uncovered for 30 minutes to allow the flour to hydrate.
  2. Knead the dough – Add the remaining bread flour and salt, then knead on medium speed for 6 to 8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. Test the dough by stretching a small piece between your fingers. If it stretches thin without tearing, the gluten is developed and the dough is ready.
  3. First rise – Transfer the dough to a lightly oiled bowl, cover tightly, and set in a warm spot to rise until increased by at least 30% in volume. With active starter this typically takes 6 to 8 hours at 75°F to 80°F. With discard, allow 8 to 12 hours depending on room temperature.
  4. Refrigerate overnight or continue – Once the dough has risen, you can refrigerate it covered overnight and continue the next morning, or proceed directly to rolling if you are working a same-day schedule. If refrigerating, remove the dough 20 minutes before rolling to take the chill off.
  5. Make the filling – In a small bowl, mix the softened butter, packed light brown sugar, and Ceylon cinnamon together until smooth and spreadable. Set aside until the dough is ready to roll.
  6. Roll the dough – On a lightly floured surface, roll the dough into a rectangle approximately 16 by 12 inches. Spread the cinnamon filling evenly across the surface, leaving a 1-inch border along one long edge clean so the roll seals when shaped.
  7. Shape the rolls – Starting from the filled long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 1½ inches thick. Arrange the rolls cut side up in a 12-inch cast iron skillet or a 9 by 13-inch baking dish.
  8. Final rise – Cover the pan loosely and let the rolls rise in a warm spot until they are puffed and touching each other, about 1 to 2 hours. They should look noticeably larger but not overflowed before they go into the oven.
  9. Add the heavy cream – Just before baking, pour ¼ cup of heavy cream evenly over the tops of the risen rolls. This step creates the gooey, tender texture that sets these rolls apart from a standard enriched dough recipe.
  10. Bake – Preheat the oven to 350°F and bake for 25 to 30 minutes until the edges are golden brown and the centers look fully set. The tops should be a warm, even gold with no pale or doughy patches remaining.
  11. Make the frosting – While the rolls bake, beat the softened cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar and vanilla extract and mix on low speed until fully combined and creamy, with no lumps remaining.
  12. Frost and serve – Let the rolls cool for 5 to 10 minutes, then spread the cream cheese frosting generously over the top. Serve warm directly from the skillet.

Video

Notes

Bulk rise timing – Active starter typically needs 6 to 8 hours for the bulk rise at 75°F to 80°F. Discard needs 8 to 12 hours. Watch for at least a 30% increase in volume before moving on.
Overnight option – Refrigerate the dough after the bulk rise or refrigerate the shaped rolls after placing them in the pan. Either method works. Remove from the refrigerator and allow 20 minutes to take the chill off before rolling or baking.
Heavy cream step – Do not skip the heavy cream poured over the rolls before baking. It creates the gooey, tender crumb that defines the texture of the finished roll.
Storage – Store covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Freeze individually wrapped for up to 2 months and thaw at room temperature before serving.

Nutrition

Serving: 1g, Calories: 668kcal, Carbohydrates: 102g, Protein: 10g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 285mg, Potassium: 257mg, Fiber: 3g, Sugar: 53g, Vitamin A: 878IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 1mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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6 Comments

  1. 5 stars
    This recipe has been a foundational staple at our house over the Holidays! I used this dough recipe (substituting honey in place of sugar) and made a star bread filled with Nutella to gift to neighbors. I used the recipe and substituted honey in place of sugar and used fresh milled Khorasan/kamut in place of bread flour and made orange rolls and maple bacon rolls for my family’s Christmas breakfast. Everything has turned out amazing! Can’t praise this dough enough. However, for actual cinnamon rolls the pumpkin spice ones are our favorites! Look up the recipe on this website!

    Reply

    1. Jelyn, this absolutely made my day — thank you so much for taking the time to share all of this!

      I love that you used honey in place of sugar and milled Khorasan — what a beautiful way to make it your own. Orange rolls and maple bacon rolls for Christmas breakfast sound incredible.

      And I’m so happy to hear the pumpkin spice cinnamon rolls are a favorite too! That dough really is such a flexible base, and it means so much to know it’s become part of your family’s holiday traditions.

      Thank you again for being here and for baking along with me.

      Warmly,

      Emily

      PS: The Sourdough Pumpkin Cinnamon Rolls | A Cozy Fall Recipe are our favorite too!

      Reply

    1. Hi Bronson! 😊

      We’re so glad you stopped by the Cottage! Here’s the recipe converted into grams for you:

      Ingredients for the Dough:

      Whole milk: 240 grams (heated to 115°F)
      Sourdough starter: 100 grams
      Large eggs: 100 grams (about 2 large eggs)
      Salted butter: 115 grams (softened)
      Granulated sugar: 100 grams
      Salt: 5 grams
      Bread flour: 560 grams

      Ingredients for the Filling:

      Salted butter: 115 grams (softened)
      Packed light brown sugar: 200 grams
      Ceylon cinnamon: 6 grams
      Flame raisins (optional): 150 grams

      Ingredients for the Frosting:

      Cream cheese: 226 grams
      Salted butter: 115 grams (softened)
      Powdered sugar: 300 grams
      Vanilla extract: 13 grams

      Let us know if you have any questions or need baking tips—we’d love to help! Thank you for being a part of our cozy cottage community. 💛

      Happy baking,
      Emily & Ruby Ann

      Ps: We have updated the recipe card to include grams as well. Thank you for pointing this out and we plan to update all recipes into grams and provide grams going forward with all new recipe posts. Happy New Years!

      Reply

      1. Thank you so much! After making your pumpkin cinnamon rolls I wanted to try these because I definitely won’t use any other recipe but these every time. Iv been looking for a tender fully and soft cinnamon roll and these are the best

        Reply

        1. Hi Bronson,

          Thank you for your kind words! We’re so thrilled to hear that you loved the pumpkin cinnamon rolls and decided to try these too. It truly means a lot to us that this recipe has become your go-to for tender, fluffy, and soft cinnamon rolls! Your feedback made our day, and we’re so glad you’re enjoying baking with us.

          Happy baking, and let us know if you try any of our other recipes! 😊

          Warmly,
          Emily & Ruby Ann

          Reply