Sourdough Cinnamon Rolls (Best, Soft, Gooey)

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Pan of sourdough cinnamon rolls with glaze

Sourdough Cinnamon Rolls are what you make when you want a bakery-style treat at home—soft, buttery, and loaded with warm cinnamon sugar. The sourdough gives them deeper flavor and keeps the texture tender for days.

These Sourdough Cinnamon Rolls feel special enough for holidays, but they’re totally doable on a weekend. The dough is enriched with eggs and butter, then slowly rises so the flavor gets extra good.

My family always goes back for seconds, and the smell alone will have everyone “just checking the kitchen” every five minutes.

Why You’ll Love This Sourdough Cinnamon Rolls

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  • Better than bakery: Soft rolls with rich cinnamon filling and dreamy glaze.
  • Slow-rise flavor: Sourdough fermentation adds depth without being sour.
  • Make-ahead friendly: Chill overnight and bake in the morning.
  • Crowd favorite: Perfect for brunches and holiday mornings.
  • Cozy weekend project: Simple steps, big reward.

Ingredients for the Best Sourdough Cinnamon Rolls

Ingredients for sourdough cinnamon rolls including starter, flour, butter, brown sugar, cinnamon, and cream cheese
Everything you need for soft sourdough cinnamon rolls and creamy glaze

For the dough

  • Bread flour (4 1/4 cups): Soft but sturdy rolls. All-purpose works too.
  • Whole milk (1 cup, warm): Helps dough rise.
  • Active sourdough starter (1 cup): Bubbly starter is best.
  • Granulated sugar (1/3 cup): Sweetness + browning.
  • Large eggs (2): Rich, tender crumb.
  • Unsalted butter (6 tablespoons, softened): Makes rolls extra soft.
  • Fine salt (2 teaspoons): Balances sweetness.

For the filling

  • Unsalted butter (6 tablespoons, very soft): Helps cinnamon sugar melt into layers.
  • Brown sugar (3/4 cup): Gooey caramel vibes.
  • Ground cinnamon (1 tablespoon): Classic flavor.
  • Pinch of salt: Makes cinnamon pop.

For the glaze

  • Cream cheese (4 ounces, softened): Tangy and creamy.
  • Unsalted butter (2 tablespoons, softened): Smooth glaze.
  • Powdered sugar (1 1/2 cups): Sweetness and body.
  • Vanilla extract (1 teaspoon): Cozy flavor.
  • Milk (1–2 tablespoons): Thin as needed.

How to Make Sourdough Cinnamon Rolls

Four-panel collage showing steps to make sourdough cinnamon rolls from dough to sliced rolls in pan
Mix, roll, fill, slice, and bake—these are totally worth it
  • 1. Mix warm milk, starter, and sugar in a large bowl. Add eggs and stir until combined.
  • 2. Add flour and salt, then mix until shaggy. Knead 6–8 minutes until smoother.
  • 3. Work in softened butter a tablespoon at a time. Knead 3–5 minutes until glossy and the dough pulls away from the bowl. If sticky, add flour 1 tablespoon at a time.
  • 4. Cover and bulk rise until puffy and about 50% larger, 4–8 hours (depends on your kitchen).
  • 5. Chill dough 30–60 minutes (optional, but makes rolling easier).
  • 6. Roll into a rectangle about 12×18 inches.
  • 7. Spread soft butter. Mix brown sugar, cinnamon, and salt; sprinkle evenly and press lightly.
  • 8. Roll up from the long side. Slice into 12 rolls using unflavored dental floss or a sharp knife.
  • 9. Arrange in a buttered 9×13-inch dish. Cover and proof 2–4 hours until puffy, or refrigerate overnight and proof in the morning.
  • 10. Bake at 350°F for 25–30 minutes until lightly golden and centers look set. Tent with foil if needed.
  • 11. Whisk glaze until smooth. Drizzle over warm (not piping hot) rolls.

Tips for Perfect Sourdough Cinnamon Rolls

  • Soft butter matters: It spreads easily and keeps layers even.
  • Don’t overflour: Slightly tacky dough bakes softer.
  • Slice cleanly: Floss keeps swirls pretty.
  • Proof until puffy: If rolls look tight, give more time.
  • Glaze timing: Warm rolls melt glaze into the swirls.

Variations & Substitutions

  • Maple glaze: Add 1 tablespoon maple syrup.
  • Nuts: Sprinkle 1/2 cup chopped pecans or walnuts over filling.
  • Orange twist: Add 1 tablespoon orange zest to glaze.
  • Lighter drizzle: Powdered sugar + milk + vanilla (skip cream cheese).
  • Lazy shortcut: Use pre-mixed cinnamon sugar, but keep the sourdough dough for flavor.

Storing & Reheating

  • Fridge: Covered up to 4 days.
  • Freezer: Freeze baked rolls (unglazed is best) up to 2 months. Thaw overnight.
  • Reheat: Microwave 15–20 seconds or warm in a 300°F oven. Add a splash of milk in the pan to keep them plush.

Serving Suggestions & Pairings

  • Coffee or chai
  • Fresh fruit to balance sweetness
  • Scrambled eggs for a brunch plate
  • Holiday mornings and cozy weekends
  • Leftovers for sweet meal prep breakfasts

Reader Review: “The dough is so soft and the glaze is perfect—my house smelled like a bakery all morning!”

If you bake these Sourdough Cinnamon Rolls, leave a rating and tell me your favorite twist—extra glaze, nuts, or citrus?

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