If you’re a fan of sourdough recipes, you’ll love these easy sourdough cinnamon rolls. You can use discard or starter.

Ruby Ann and I whipped up a batch several times a year, and they turned out to be the best cinnamon rolls we’ve ever made!

Imagine the scent of cinnamon buns filling your kitchen on Christmas morning.

We even made a YouTube video on how to make these fluffy sourdough cinnamon rolls, which you can find in the FAQ section below.

These cinnamon rolls have the perfect balance of tangy sourdough and sweet cinnamon sugar mixture. They’re perfect for a special occasion or just because you love a good sourdough bread recipe.

Plus, there’s a make-ahead option, so you can enjoy fresh rolls without all the work in the morning.

Why You Will Love Sourdough Cinnamon Rolls Recipe (discard or starter)

Perfect Balance: The tangy flavor of the sourdough and the sweetness of the cinnamon roll filling create a unique and delicious combination.

Fluffy Texture: These fluffy sourdough cinnamon rolls rise beautifully, thanks to the enriched dough made with whole wheat flour and purpose flour.

Creamy Frosting: The classic cream cheese frosting melts perfectly on the warm rolls, making these the best cinnamon rolls for any occasion.

Make-Ahead Option: This recipe allows you to prepare the dough ingredients the night before and bake the next morning, making it perfect for Christmas morning or any special occasion.

Versatile: Whether you’re using an active starter or sourdough discard, these sourdough cinnamon rolls are a great addition to your sourdough recipes collection.

Tips on How To Make Sourdough Cinnamon Rolls

• Use Active Starter: For the best results, use an active starter fed recently. This ensures your dough rises well and has a great sourdough flavor. But you can easily use discard as well with equally great results. It takes a little longer for them to bulk rise.
• Measure Ingredients by Weight: For accuracy, especially when working with sourdough recipes, it’s important to use weight measurements instead of volume. This helps achieve consistent results.
• Don’t Rush the Rise: Sourdough cinnamon rolls require time to rise. Let your dough rise in a warm place until it has increased by at least 30% during the bulk fermentation. Patience is key!
• Keep the Dough Warm: Find a warm spot in your kitchen to let the dough rise. If your kitchen is cool, consider placing the bowl near a warm appliance or in a turned-off oven with the light on.
• Roll Tightly: When rolling up the dough with the cinnamon sugar mixture, make sure to roll it tightly to avoid gaps between layers, which can affect the shape of your rolls.
• Add a Make-Ahead Option: For convenience, prepare the dough and do the first rise the night before. This allows you to bake fresh rolls the following morning with minimal effort.
• Pour Heavy Cream Over Unbaked Rolls: For extra richness, pour a bit of heavy cream over the unbaked rolls before putting them in the oven. This creates a decadent, gooey texture.
• Experiment with Fillings: While the traditional cinnamon sugar filling is classic, try experimenting with different fillings like chai spice, chocolate, or nuts for a unique twist on your sourdough cinnamon rolls.

FAQ

What is sourdough?

Sourdough is a type of bread made from a naturally occurring yeast and bacteria starter. The sourdough starter is a mixture of flour and water that ferments over time, giving sourdough bread its tangy flavor.

What makes these cinnamon rolls sourdough?

These rolls are made with an active starter or sourdough discard, which gives them a tangy flavor and a slightly chewy texture.

Can I use regular yeast instead of a sourdough starter?

Yes, regular yeast can be used, but the flavor and texture will differ from traditional cinnamon rolls.

How long does it take to make these cinnamon rolls?

It takes about 12-24 hours, depending on the dough rise time.

Can I make these cinnamon rolls ahead of time?

Yes, the dough can be made ahead and refrigerated for up to 24 hours before baking.

What equipment do I need to make these cinnamon rolls?

You’ll need the bowl of a stand mixer, dough hook attachment, rolling pin, baking dish, and an oven. Affiliate links for these items may be included, and we earn a small commission at no additional cost to you.

Tools you may need

• Mixing Bowl
• Stand Mixer *optional
• 12″ Cast Iron Skillet
• Rolling Pin *optional
• Measuring Cups and Spoons
• Kitchen Scale

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Ingredients you will need to make Sourdough Cinnamon Rolls

Whole Milk: Milk that adds flavor and moisture to baked goods. It’s also good for your bones because it has calcium.

Sourdough Starter: A mix of flour and water that ferments to help make sourdough bread and other baked goods rise.

Large Eggs: Eggs used in baking to help hold ingredients together and add moisture.

Salted Butter: Butter with added salt that adds flavor to baking and cooking.

Granulated Sugar: Fine white sugar used to make baked goods sweet.

Salt: A seasoning that makes food taste better and balances sweetness in baking.

Bread Flour: A type of flour with extra protein that helps make bread dough chewy.

Light Brown Sugar: Sugar with a slight caramel flavor, used to make baked goods sweet and moist.

Ceylon Cinnamon: A mild and sweet type of cinnamon that adds a gentle flavor to baked treats.

Cream Cheese: A soft cheese with a tangy taste, used to make recipes rich and flavorful.

Powdered Sugar: Very fine sugar used to make frosting and glazes smooth.

Vanilla Extract: A liquid flavoring used in baking to add a sweet and rich taste.

How To Make Sourdough Cinnamon Rolls

Prepare the Dough Ingredients: In the bowl of a stand mixer, combine warm milk, active starter, large eggs, melted butter, granulated sugar, and a little bit of the flour. Use the dough hook attachment to mix on low speed until a shaggy dough forms. Let it rest for 30 minutes.

Knead the Dough: After the dough rest, knead the dough at medium speed for 6-8 minutes until smooth and elastic. Perform a windowpane test to check if the dough is ready.

First Rise: Cover the dough and let it rise in a warm spot until it increases by 30% in volume. This bulk fermentation can take 8-12 hours, depending on room temperature. This is an important thing to consider if you’re following a baker’s schedule.

Refrigerate Overnight Or Move to the Next Step: You can put the dough in the fridge to rest overnight, or if you’re ready to keep going, move on to the next step in the recipe.

Prepare the Filling: While the dough is rising, prepare the cinnamon sugar mixture in a small bowl. Mix brown sugar, white sugar, and Ceylon cinnamon with softened butter.

Next Day or Same Day

Roll Out the Dough: If you’re making the rolls on the same day, let the dough rest for about 20-30 minutes after it rises. Then, roll it out on a floured surface. If you put the dough in the fridge overnight, take it out in the morning and let it warm up for 20 minutes before rolling it out. Spread the cinnamon filling evenly over the dough, but leave a small edge on one side without filling.

Shape the Rolls: Roll the dough tightly into a log and slice it into 1-inch pieces using a sharp knife. Place the unbaked rolls into a cast iron skillet or baking dish lined with parchment paper for best results. You can even shape them into little hearts using a Sweedish roll design.

Final Rise: Let the rolls have a final rise in a warm place until they double in size. This second time of rising ensures fluffy sourdough cinnamon rolls. For an extra indulgence, pour a bit of heavy cream over the unbaked rolls before baking.

Bake the Rolls: Preheat your oven to 350°F. Bake the rolls until they are golden brown on top, about 25-30 minutes.

Make the Frosting: While the rolls are baking, prepare the cream cheese frosting in a medium mixing bowl using an electric mixer at low speed. Combine cream cheese, powdered sugar, and vanilla extract until smooth.

Finish and Serve: Once the rolls are done baking, let them cool on a wire rack for a few minutes before spreading the frosting generously over the top.

Enjoy your fluffy sourdough cinnamon rolls warm from the oven!

Storage Ideas for your rolls

• To keep your sourdough cinnamon rolls fresh, put them in a container with a tight lid.
• You can leave them out at room temperature for a day or two, but it’s better to keep them in the fridge if you want them to last longer.
• If you want to freeze them, wrap each roll in plastic wrap or foil, then put them in a freezer-safe container or bag.
• When you’re ready to eat them, let them sit out at room temperature for a few hours to thaw, then warm them up in the oven or microwave.

For even more delicious, homemade treats, explore our favorite cozy recipes below;

• NO Fail Sourdough Starter (how to make + video)
• Sourdough Cranberry Orange Bread (discard or starter)
• Hot Mulled Apple Cider Recipe (how to make + video)
• Sourdough Pumpkin Spice Muffins (starter or discard)
• Homemade Pumpkin Pie Spice Recipe (how to make)

We hope you enjoy these sourdough cinnamon rolls as much as we do. If you make this recipe, tag us @themoderndaycottage on Instagram and leave a comment below. Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking!

Sourdough Cinnamon Rolls Recipe (discard or starter)

By Emily Rider

5 from 4 votes

Sourdough Cinnamon Rolls Recipe (discard or starter): This easy recipe makes soft, fluffy sourdough cinnamon rolls—perfect for breakfast!

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Prep Time 12 hours hrs

Cook Time 25 minutes mins

Total Time 12 hours hrs 25 minutes mins

Course Sourdough

Cuisine American

Servings 12

Calories 688 kcal

Ingredients

  

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• ▢ Ingredients for the Dough:
• ▢ Whole milk: 240 grams 1 cup = 240 grams
• ▢ Sourdough starter: 1/2 cup = 100 grams
• ▢ 2 large eggs 100 grams (1 large egg = approximately 50 grams)
• ▢ Salted butter: 115 grams 1/2 cup = 115 grams
• ▢ Granulated sugar: 100 grams 1/2 cup = 100 grams
• ▢ Salt: 5 grams 1 teaspoon = 5 grams
• ▢ Bread flour: 560 grams 4 2/3 cups = 560 grams
• ▢ Ingredients for the Filling:
• ▢ Salted butter: 115 grams 1/2 cup = 115 grams
• ▢ Packed light brown sugar: 200 grams 1 cup = 200 grams
• ▢ Ceylon cinnamon: 6 grams 2 1/2 tablespoons = ~6 grams
• ▢ Flame raisins optional: 150 grams (1 cup = 150 grams)
• ▢ Ingredients for the Frosting:
• ▢ Cream cheese: 226 grams 8 ounces = 226 grams
• ▢ Softened salted butter: 115 grams 1/2 cup = 115 grams
• ▢ Powdered sugar: 300 grams 2 1/2 cups = 300 grams
• ▢ Vanilla extract: 13 grams 1 tablespoon = 13 grams

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How To Make

• Prepare the Dough Ingredients: In the bowl of a stand mixer, combine warm milk, active starter, large eggs, melted butter, granulated sugar, and a little bit of the flour. Use the dough hook attachment to mix on low speed until a shaggy dough forms. Let it rest for 30 minutes.
• Knead the Dough: After the dough rest, knead the dough at medium speed for 6-8 minutes until smooth and elastic. Perform a windowpane test to check if the dough is ready.
• First Rise: Cover the dough and let it rise in a warm spot until it increases by 30% in volume. This bulk fermentation can take 8-12 hours, depending on room temperature. This is an important thing to consider if you're following a baker’s schedule.
• Refrigerate Overnight Or Move to the Next Step: You can put the dough in the fridge to rest overnight, or if you're ready to keep going, move on to the next step in the recipe.
• Prepare the Filling: While the dough is rising, prepare the cinnamon sugar mixture in a small bowl. Mix brown sugar, white sugar, and Ceylon cinnamon with softened butter.
• Roll Out the Dough: If you’re making the rolls on the same day, let the dough rest for about 20-30 minutes after it rises. Then, roll it out on a floured surface. If you put the dough in the fridge overnight, take it out in the morning and let it warm up for 20 minutes before rolling it out. Spread the cinnamon filling evenly over the dough, but leave a small edge on one side without filling.
• Shape the Rolls: Roll the dough tightly into a log and slice it into 1-inch pieces using a sharp knife. Place the unbaked rolls into a cast iron skillet or baking dish lined with parchment paper for best results. You can even shape them into little hearts using a Sweedish roll design.
• Final Rise: Let the rolls have a final rise in a warm place until they double in size. This second time of rising ensures fluffy sourdough cinnamon rolls. For an extra indulgence, pour a bit of heavy cream over the unbaked rolls before baking.
• Bake the Rolls: Preheat your oven to 350°F. Bake the rolls until they are golden brown on top, about 25-30 minutes.
• Make the Frosting: While the rolls are baking, prepare the cream cheese frosting in a medium mixing bowl using an electric mixer at low speed. Combine cream cheese, powdered sugar, and vanilla extract until smooth.
• Finish and Serve: Once the rolls are done baking, let them cool on a wire rack for a few minutes before spreading the frosting generously over the top.
• Enjoy your fluffy sourdough cinnamon rolls warm from the oven!

Notes

• Use Active Starter: For the best results, use an active starter fed recently. This ensures your dough rises well and has a great sourdough flavor. But you can easily use discard as well with equally great results. It takes a little longer for them to bulk rise.
• Measure Ingredients by Weight: For accuracy, especially when working with sourdough recipes, it's important to use weight measurements instead of volume. This helps achieve consistent results.
• Don’t Rush the Rise: Sourdough cinnamon rolls require time to rise. Let your dough rise in a warm place until it has increased by at least 30% during the bulk fermentation. Patience is key!
• Keep the Dough Warm: Find a warm spot in your kitchen to let the dough rise. If your kitchen is cool, consider placing the bowl near a warm appliance or in a turned-off oven with the light on.
• Roll Tightly: When rolling up the dough with the cinnamon sugar mixture, make sure to roll it tightly to avoid gaps between layers, which can affect the shape of your rolls.
• Add a Make-Ahead Option: For convenience, prepare the dough and do the first rise the night before. This allows you to bake fresh rolls the following morning with minimal effort.
• Pour Heavy Cream Over Unbaked Rolls: For extra richness, pour a bit of heavy cream over the unbaked rolls before putting them in the oven. This creates a decadent, gooey texture.
• Experiment with Fillings: While the traditional cinnamon sugar filling is classic, try experimenting with different fillings like chai spice, chocolate, or nuts for a unique twist on your sourdough cinnamon rolls.

Nutrition

Serving: 1gCalories: 688kcalCarbohydrates: 91gProtein: 10gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 113mgSodium: 463mgFiber: 2gSugar: 48g

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