Easy Sourdough Cinnamon Rolls with Cream Cheese Frosting

Irresistibly soft and tender, sourdough cinnamon rolls are naturally leavened for easier digestibility and elevated flavor. Mix them at night and bake them fresh in the morning.

hand lifting a sourdough cinnamon roll out of a baking dish, with cream cheese frosting.

There's something so comforting about waking up to dough that's quietly risen overnight, ready to be shaped into the softest, most tender cinnamon rolls. These sourdough cinnamon rolls are wonderfully simple to make - unhurried, gently tangy, and full of warm, cozy spice.

The long rise creates beautiful texture and deep flavor, while the natural fermentation makes them easier to digest, one of the many reasons we love working with sourdough. If you're new to it, our well-loved sourdough starter and sourdough bread recipes - each with hundreds of reviews and success stories - are a great place to begin, and this recipe is a perfect next step on the journey.

Why This Recipe Works

Long overnight rise: This ensures the best fluffy texture!
Natural fermentation: Sourdough makes the cinnamon rolls easier to digest.
Soft, chewy texture: Using half bread flour results in extra soft cinnamon rolls.
Subtle tangy flavor: Sourdough gives these traditional cinnamon rolls a subtle tanginess that pairs beautifully with the cinnamon and sugar.

Ingredients

Sourdough starter: Use an active starter that is bubbly and freshly fed. I prefer to feed the starter in the morning and make the dough in the evening so it can rise overnight. A freshly fed and peaked starter also helps avoid an overly “sour” taste. You’ll know your starter is active and bubbly if it doubles in size within 6-8 hours of feeding.
Milk: Use regular whole milk or plant-based milk.
Honey: Or substitute with maple syrup for subtle sweetness.
Eggs: Use large eggs for optimal binding and moisture.
Unsalted butter: Melt the butter on the stovetop or in the microwave and let it cool before using.
Flour: Use half bread flour and half all-purpose flour for the best texture and loft. Spoon and level when measuring.
Filling: Softened butter, brown sugar, and cinnamon.
Frosting: Cream cheese, butter, powdered sugar, vanilla extract, and salt.

How to Make Sourdough Cinnamon Rolls

1. Make the dough. For best results, feed your starter in the morning and make the dough in the evening. This allows time for a long overnight rise. Using a large bowl and whisk or the bowl of a stand mixer with whisk attachment, combine milk, starter, honey, eggs, salt, and butter. Scrape down the sides to incorporate all of the flour until achieving a thick, craggy, sticky consistency.

dough hook with sourdough cinnamon roll dough in glass bowl.

sourdough cinnamon roll dough kneaded in glass bowl of stand mixer.

2. Rest and knead the dough. Let the dough sit for 15 minutes. After resting, change to the dough hook attachment (or use your hands on a floured surface) and knead for 7-8 minutes on medium-low (2nd setting). The mixture should be smooth, elastic, and pull completely away from the sides of the bowl. If the dough sticks to the side of the bowl, add a tablespoon or two of flour, knead for another minute or so, and repeat until it pulls away.

3. Let dough rise overnight. Form the dough into a smooth ball and coat lightly in melted butter or olive oil. Place in a lightly oiled bowl, cover, and let sit overnight at room temperature. The dough should sit for 12 hours, or until almost doubled. If it over-proofs, it may turn unpleasantly sour, so it’s better to go slightly under.

4. Roll and fill. The next morning, place the dough on a floured work surface and roll it out into a 12 x 16-inch rectangle. Brush with softened butter. In a small bowl, combine cinnamon and brown sugar and sprinkle over the butter. Starting at the shorter edge, roll the dough, and pinch the outer seam together. Place seam-side down on your surface and use a bench scraper, sharp knife, or floss, to cut into 12 equal rolls. Place the rolls in a butter-greased 9 x 13-inch baking pan.

sourdough cinnamon roll dough rolled out with cinnamon sugar filling spread three quarters of the way.

sourdough cinnamon rolls formed and placed in baking dish before baking.

5. Let rise. Let the unbaked rolls sit for 1-1 1/2 hours in a warm place (like your preheating oven) to rise. Preheat the oven to 375°F.

6. Bake the cinnamon rolls. Place the baking pan on the middle rack and bake 25-27 minutes in a 375 degree oven, or until golden brown. The internal temp should reach 200°F.

7. Frost the cinnamon rolls. Use a mixing bowl and paddle attachment to mix the cream cheese and butter until creamy. Add powdered sugar, salt, and vanilla, and mix again. Spread the cream cheese frosting over the rolls while they are still warm.

rectangular baking dish with sourdough cinnamon rolls with cream cheese frosting.

Simple Baker’s Schedule

11:00 a.m. Feed your starter.
7:00 p.m. Make the dough.
7:00 a.m. Roll and fill the cinnamon rolls.
8:30 a.m. Bake the cinnamon rolls.

Chef’s Tips

Use a freshly fed starter for the best rise. A lively, just-peaked sourdough starter gives your dough the best rise, flavor, and texture. If your starter doubles within 6-8 hours of feeding, it’s ready.
Pay attention to the dough’s texture. After kneading, the dough should turn smooth, stretchy, and pull cleanly from the bowl. If it’s still sticking, add flour a tablespoon at a time.
Do a long overnight rise. Sourdough rises more slowly than commercial yeast. Aim for 10-12 hours at room temperature, and look for almost doubled dough. If it goes too long it can get overly sour, not pleasant.
Roll the dough when it’s slightly cool. Chilled, slow-risen dough is easier to shape and slice cleanly. If your kitchen is warm, pop the dough in the fridge for 15-20 minutes before rolling.
Use floss for the cleanest cuts. Unflavored dental floss gives perfectly round, intact buns, especially helpful with soft, enriched dough.
Let the rolls be snug, not squished, in the pan. Leave just a little space between them. They’ll expand beautifully in the second rise and bake into a soft, pull-apart tray.
Don’t rush the second rise. This one is temperature-dependent. If your kitchen is cool, they may need the full 1 1/2 hours. Lightly pressing the dough should leave a slow, soft indentation when it’s ready to bake. It may help to place the rolls near your preheating oven.
Bake to temperature for guaranteed fluffiness. Soft, enriched dough can look done before it’s fully baked. An internal temp near 200°F ensures tender, fully cooked centers.
Frost while the cinnamon rolls are warm. Spread the frosting while the rolls are still warm so it melts into every swirl. For a thicker top layer, reserve a little frosting to add once they’ve cooled.

Serving Suggestions

Enjoy these cinnamon rolls warm with cream cheese frosting and a cup of coffee or tea for a cozy morning treat! You may even want to try them with our orange glaze - delicious for Christmas morning!

Enjoy them with our Mexican Hot Chocolate, homemade herbal teas or London Fog Latte, or for dessert with a festive cocktail like our Pomegranate Martini or Old Fashioned.

Storage

Room temperature: Store in an airtight container on the countertop for 2-3 days.
Refrigerator: Store in the fridge in an airtight container for up to a week.
Freezer: Store in the freezer, individually wrapped in plastic wrap, for 2 months. Thaw overnight before reheating.
To reheat: Place in a 350°F oven or toaster oven until warm.