Sourdough Cinnamon Rolls: Soft, Sweet, and Naturally Fermented

There’s something magical about warm cinnamon rolls straight from the oven. The swirl of buttery cinnamon sugar, the golden crust, the rich aroma filling the kitchen - it's a childhood classic that never fades. But what if you could make them better, lighter, and more digestible? These sourdough cinnamon rolls do just that.
Want to learn more about the Benefits of Sourdough?

With a naturally leavened dough, they rise gently, develop a deeper flavor, and become easier on the stomach. Whether you're after the nostalgia of your grandma’s Sunday baking or trying to impress at brunch, these fluffy, sweet rolls will win hearts - and taste buds.

Ingredients for the Dough

• 600 g all-purpose flour (preferably bread flour)

• 150 g active sourdough starter (before peak)

• 315 g lukewarm milk

• 50 g sugar

• 1 egg

• 100 g soft butter

• 1–2 pinches of salt

Prefer active sourdough starter? So do we. We recommend using it just before peak to avoid excessive sourness and give a gentler rise. Here's how to get your starter baking-ready: How to Feed Your Sourdough Starter for Perfect Baking Results

Just a little tasting!

Filling Ingredients

• 100 g soft butter

• 150 g sugar

• 5–6 tablespoons ground cinnamon (adjust to taste)

• 1 packet vanilla sugar (or 1 tsp vanilla extract)

• Pinch of salt

Milk Glaze

• 100 ml of milk

• 1 packet vanilla sugar or vanilla extract

Tools You'll Need

• Mixing bowl

• Sharp knife or dough scraper

• Baking tray

• Rolling pin

• Optional: kitchen scale

Step-by-Step: How to Make Sourdough Cinnamon Rolls

Mix the Dough

Combine everything except the butter and salt. Once the dough is mixed, incorporate the butter and salt. You’ll get a sticky dough - that’s expected. Cover and rest for 25 minutes.

Strengthen with Stretch & Folds

Use the stretch and fold method - it's ideal for sticky doughs. Perform 3–4 folds, spaced 25 minutes apart. Meanwhile, prepare the filling.

Make the Filling

Mix the soft butter, sugar, cinnamon, vanilla, and a pinch of salt into a thick paste. A denser filling makes a more flavorful swirl.

Roll Out and Fill

Once the dough has puffed up slightly, flour your surface well and gently roll the dough into a rectangle. Spread the cinnamon mixture evenly. If it’s hard to spread, use your hands gently rather than pressing into the dough.

Shape and Slice

Roll up the dough tightly, keeping air pockets out. Slice into even pieces (2–3 cm thick works great). A sharp knife helps keep the swirl clean.

Proof in the Tray

Grease a baking tray with butter and place the rolls with space to rise. Cover with plastic wrap.

• Same-day method: Let rise at room temp for 2–4 hours until visibly puffed.

• Overnight option: Let sit at room temp for 30-45 min, then refrigerate overnight for a tangier, more complex flavor.

Looking good already

Bake with Steam

Preheat your oven to 200°C (392°F) with a metal tray at the bottom. When ready, uncover the rolls, pour 100–150 ml of water into the bottom tray for steam, and bake for about 25 minutes. Vent the oven briefly after 20 minutes to release excess steam.

Fresh but not ready yet!

Finish with Vanilla Milk

While they bake, heat the milk and vanilla sugar in a small saucepan. Once out of the oven, spoon hot vanilla milk over the rolls. This keeps them soft and adds a beautiful, sweet crust. Dust with powdered sugar after the milk and let it cool - if you can wait that long!

Can you wait until it cools down?

Yummy! Warm and soft!

Same-Day vs. Overnight: What's the Difference?

Both work beautifully. If you prefer a light, sweet result, use the same-day method. If you want a deeper sourdough character, opt for the overnight method.

Tips for Success

• Use an active starter that's bubbly but just before peak. Too sour a starter will dominate the flavor.

• If your filling is too runny, use more cinnamon and sugar. The more flavor, the better!

• Roll the dough gently but tightly to avoid unraveling during baking.

• Always steam the oven like you would for homemade sourdough bread - it helps the rolls stay soft and puff nicely.

FAQ

Can I use sourdough discard?

We recommend an active starter for this recipe to ensure a proper rise and a soft crumb. Discard can lead to flat or overly sour rolls.

Learn more here: How to Feed Your Sourdough Starter for Perfect Baking Results.

Are cinnamon rolls and cinnamon buns the same?

They're very similar. Cinnamon rolls are more common in U.S. baking, while buns may sometimes include glaze baked in or added toppings like pecans. This recipe works beautifully for both.

Can I freeze the rolls?

Yes! After baking and cooling, freeze in an airtight container. Reheat gently in the oven or microwave.

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