Sourdough Cinnamon Rolls Recipe
Fluffy, sweet, and irresistibly tender, this sourdough cinnamon rolls recipe makes a cozy, overnight treat without the fuss of kneading or multiple rises. It’s the perfect way to use up sourdough discard.
These rolls deliver everything you love about cinnamon rolls—pillowy layers, rich brown sugar swirls, and sweet vanilla glaze—with minimal effort. They’re especially ideal for beginners or busy bakers looking for a make-ahead option.
Wholesome Ingredients That Make These Sourdough Cinnamon Rolls Shine
- Cold butter – Grated straight into the dough for flaky, biscuit-like layers that bake up golden and tender.
- All-purpose flour – The structural base of the dough, sturdy enough to hold swirls while keeping the texture soft.
- Sourdough starter discard – Adds depth of flavor and a slight tang, enhancing the complexity of the dough.
- Buttermilk – Ensures moisture and tenderness while reacting beautifully with the baking soda for lift.
- Honey – A subtle sweetener that balances the tang of the starter and enriches the dough.
- Brown sugar – Caramel-like sweetness melts into the spirals for that gooey, classic cinnamon roll center.
- Cinnamon – Warm spice that brings balance and nostalgia to every bite.
- Powdered sugar glaze – A creamy drizzle that seals the deal with a smooth vanilla finish.
How to Make These Rolls – A Simple Morning Ritual
Start the dough the night before with a quick mix—no kneading or machinery required. Let it rest and ferment overnight on the counter for deep flavor and a soft, airy crumb.
In the morning, stir in the baking soda and baking powder to activate the rise. Roll out the dough, spread on the melted butter and cinnamon-sugar filling, then roll and slice.
Arrange the rolls in a buttered cast iron skillet and bake until golden. Drizzle with vanilla glaze while warm for melt-in-your-mouth perfection.
Bake Like a Pro – Tips & Variations for the Best Rolls
For best results in warmer months, adjust your dough by reducing the buttermilk slightly and increasing the flour to prevent stickiness. If you’re baking with an active sourdough starter instead of discard, skip the chemical leaveners and give the shaped rolls a rise before baking to let the natural yeast do its magic.
Want to customize the filling? Add chopped nuts, a splash of maple syrup, or even dried fruit for a twist. And for a tangier finish, mix a little cream cheese into the glaze for that bakery-style flair.
Leftovers? Here’s How to Store These Sweet Beauties
These sourdough cinnamon rolls store beautifully. Let them cool completely before transferring to an airtight container. They’ll keep at room temperature for up to two days or in the fridge for up to five.
To freeze, wrap the unglazed rolls individually in plastic wrap and place them in a freezer-safe bag. Reheat in the oven at 350°F (176°C) until warm, then glaze fresh. For a weekday morning indulgence, bake them straight from frozen—no thawing needed.
Indulgent, flexible, and beginner-friendly, this recipe proves that sourdough baking doesn’t have to be complicated. Just mix, rest, and wake up to the scent of fresh cinnamon rolls, made with love and minimal effort.
Sourdough Cinnamon Rolls Recipe
Ingredients
- 2 tablespoons 30 g milk
- ¾ cup 150 g light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon 5 g vanilla extract
- 2 ½ cups 300 g all-purpose flour
- 1 tablespoon + 1 teaspoon 25 g honey or granulated sugar
- 1 cup 240 g buttermilk
- 4 tablespoons 56 g butter, melted (filling)
- 1 cup 120 g powdered sugar
- ½ teaspoon baking soda to add later
- ¾ teaspoon 4 g fine sea salt
- 8 tablespoons 113 g butter, cold
- ⅓ cup 100 g sourdough starter discard
- 1 tablespoon 14 g butter, melted (glaze)
- 1 teaspoon baking powder to add later
Instructions
- The night before: Grate the cold butter into a bowl using a cheese grater. Add the flour and use a bench scraper or pastry cutter to blend the butter into the flour until crumbly. Mix in the sourdough discard, buttermilk, honey, and salt using a spatula until the dough forms. Cover and leave the dough at room temperature for 10–12 hours. Do not incorporate the baking soda or baking powder at this stage.
- The next morning: Prepare the filling by combining brown sugar and cinnamon in a small bowl. In a separate dish, mix the glaze components and set aside. Preheat your oven to 375°F (190°C) and grease a 12″ cast iron skillet with butter.
- Combine baking soda and baking powder in a small bowl, then sprinkle over the dough and integrate with your hands. On a floured surface, roll the dough into a 12″x24″ rectangle, dusting the top as needed.
- Brush the dough with melted butter, then evenly distribute the cinnamon-sugar mixture across the surface, leaving a ½-inch margin along the edges. Roll the dough from the long side into a log and slice into 12 equal pieces using a bench scraper. Arrange them in the skillet, spacing them slightly apart.
- Bake for 35–40 minutes until golden. While baking, stir the glaze once more. When the rolls come out hot, pour the glaze over them immediately.
Notes
If lacking a kitchen scale, use the scoop-and-level technique for flour.
For a thinner glaze, blend 1 cup powdered sugar with a teaspoon of milk, adjusting the milk gradually for the desired consistency.
If a cast iron skillet is unavailable, substitute with a baking sheet or springform pan and bake 25–30 minutes, tenting with foil halfway if needed.
For active starter, omit baking soda and powder, then allow the shaped rolls to rise in the skillet for 1–1.5 hours before baking. How to Bake from Frozen
Place shaped rolls in a parchment-lined disposable tin, cover with plastic wrap and foil, and freeze for up to 3 months. To bake, uncover and place in a 350°F (176°C) oven for 40–45 minutes. No need to thaw.
