Skip to Content

Soft Sourdough Cinnamon Rolls Recipe

These Beautifully swirled homemade cinnamon rolls are made of our delicate soft sourdough bread recipe. Roll it up with butter and cinnamon sugar. It’s is all topped off with a creamy sweet icing.

Sourdough Cinnamon Rolls

Visit our Sourdough section to see ALL of our sourdough recipes. We have so many wonderful ways to use up your sourdough discard and fresh lively starter. Sourdough is endlessly creative.

These rolls are made from our Soft Sourdough Sandwich Bread Recipe. It has a VERY soft dense crumb that is perfect for cinnamon rolls.

Our tender light sliceable cinnamon raisin bread is also well loved by our sourdough bakers. Both recipes are Linked in the pictures below.

And LOOK what a gorgeous cinnamon roll that sourdough recipe creates. I opened the rolls up so you can see the tender soft crumb texture.

I eat these by unwinding the rolls and eating the sticky strips of sweetness with my hands. Yes it’s messy but that’s just part of the whole indulgent experience in my opinion.

Opened Sourdough Cinnamon Roll
Moist, tender strips of dough are melt in your mouth good.

This method of making the cinnamon rolls is easy. It just takes some time.

Sourdough Rolls-Bite
Soft sourdough bread recipe makes a light tender cinnamon roll. This roll was made in about five hours.

You can make the rolls in about 5 hours if your starter is ready to bake. If you prefer, let the dough sit in your fridge after the stretch and fold stage up to 24 hours.

That gives you plenty of flexibility. The dough rise will be more developed and easier to handle with a long fridge time.

Sourdough Cinnamon Rolls
These cinnamon rolls were made with the long cold rise method.

NOTE to Gluten sensitive bakers. We highly recommend the long cold rise for you. Sourdough baked goods (even cinnamon rolls) are much more digestible since they ferment the gluten properly.

This is especially true when the dough is allowed to long cold rise. As the dough develops the gluten is used, fermented longer and broken down more completely.

This helps our gluten sensitive family members have a better digesting experience. 🙂

Sourdough Cinnamon Rolls Recipe:

This is a wet sticky dough. Building the cinnamon rolls in a day is tricky. The dough is not as resilient. We share tips to help in our video. 🙂

You will see the video playing in the sidebar of this post. We also have it posted at the bottom of our printable recipe card.

I’ve cut the original soft sourdough bread recipe in half to make about 12 sourdough rolls. They fill a 9 x 13 baking dish.

Bread Dough Bulk Rise
After the stretch and folds bulk rise an hour at room temperature.
Freshly Baked Sourdough Rolls
This recipe makes 12 rolls to fill a 9 x 13 pan.
R Baked Cinnamon Rolls
Four sourdough cinnamon rolls baked in my 6 inch springform pan. Cut the recipe down by two thirds for four rolls.

Cinnamon Icing Variation:

Sourdough Cinnamon Rolls On A Plate
This brown icing has 2 teaspoons of cinnamon in it. Now that’s a cinnamon bun. These rolls were made in one day.

Your Printable Recipe Card:

Sourdough Cinnamon Rolls
Yield: 12 sourdough cinnamon rolls

Soft Sourdough Cinnamon Rolls

Prep Time: 5 hours
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 7 hours 30 minutes

These Beautifully swirled buns are made of our delicate soft sourdough bread rolled with butter and cinnamon sugar. It's is all topped off with a yummy icing.


  • 150 grams starter-freshly fed and active
  • 325 grams warm water
  • 25 grams honey
  • 20 grams avocado oil (or any flavorless vegetable oil)
  • 500 grams White bread flour (high protein)
  • 10 grams Salt

Cinnamon Sugar Filling:

  • 150 grams melted butter-2/3 cup
  • 2 Tablespoons cinnamon
  • 99 grams sugar- (either brown sugar or cane sugar works)-1/2 Cup

OPTIONAL filling addition:

  • 150 grams dried raisins
  • 150 grams water (for plumping raisins)


  • 225 grams Powdered sugar 2 Cups
  • 75 Grams melted butter- 1/3 Cup
  • 1 Tablespoon vanilla
  • 4 Tablespoons (as needed) water or milk



  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 325 g. Press tare.
  4. Pour in 150 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 500 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.


  1. autolyse (rest the dough on your counter in the bowl) 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins


  1. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. The dough is ready when it passes the window pane test. See video for technique.

Bulk Rise:

After the stretch and folds let the dough sit in your bowl at room temperature to develop about an hour.

IF you want the rolls done in a day omit the long cold rise and go to the rolling out step. We do this in the video.

OPTIONAL long Cold rise:

This dough benefits from a long cold rise in the fridge. The dough will develop more slowly and build a better structure. And be easier to handle. Cover the dough with a lid or plastic and set in your fridge up to 24 hours. Remove and set on the counter to warm an hour or so. Continue the recipe.

Rolling out and Degassing Dough:

  1. Dump the dough onto an oiled or bare work surface. Do not flour the work surface. You can spray the surface with water if you wish.
  2. Spray your rolling pin with either water or oil and roll out the dough into a rectangle about 12 inches wide by 15 inches long. (you can use hands if the dough is too sticky for the rolling pin)
  3. Roll (or press dough with hands) until the air pockets are all out of the dough.

The Cinnamon sugar filling:

  1. Mix the cinnamon and sugar together.
  2. Spread melted butter over the entire surface of the dough top.
  3. Sprinkle the cinnamon sugar mix evenly over the dough.

Forming the rolls:

  1. With your dough scraper (or a metal spatula) release the dough from the counter all along the narrow edge a little at a time. Slowly roll the dough up as it is released.
  2. TIP: The dough will be stuck to the counter so you control the release and roll. Work from side to side along the narrow edge and continue rolling until to dough is rolled like a jelly roll and completely released from the counter.
  3. Pull the dough gently until it forms a long tube that is evenly round end to end.
  4. Measure and cut into evenly sized rounds.

Final Bulk Rise:

  1. Oil your cinnamon roll pan (9 x 13)
  2. Place the rounds face up ( Cinnamon Swirls showing ) touching slightly.
  3. Rise on counter until the rolls swell and push tightly together. About 60 to 90 minutes in a warm place. (I used my bread proof function on oven).

Cold Rise and Bake:

The final cold rise will help the dough attain optional oven spring. You can omit this if the oven is preheated with a water bath and the height of the rolls is not your focus.

  1. Place rolls in fridge 60 minutes or until the rolls are completely chilled.
  2. Place a roasting pan or other large shallow pan on bottom rack half full of water.
  3. Preheat oven to 400 degrees F.
  4. Bake the cold rolls for 10 minutes. Reduce heat to 350 degrees F.
  5. Bake rolls 20 minutes more. Check for doneness. The Center rolls should be 195 to 200 degrees F. when poked with a digital thermometer.
  6. Continue baking until proper temperature is reached.
  7. Remove to cooling rack.


  1. Mix together powdered sugar, melted butter, vanilla and (OPTIONAL) ground cinnamon.
  2. Add in half of the water (or milk). Stir and continue adding the liquid until the icing consistency is loose enough to pout thickly over the rolls. (the icing should be wet enough to follow the hills and valleys and drop into the holes in the roll swirls.)
  3. Pour the icing over slightly warm rolls so it melts into the centers a bit.


Icing Variation:

Add 2 teaspoons of cinnamon to the icing with the dry ingredients for a cinnamon icing.


If kept covered these rolls will last 3 days fresh at room temperature.

They will be great for up to a week covered if you plan to reheat them with a bit of butter in the microwave about 15 seconds or so. (until butter melts).


These rolls are great reheated with butter on top. Just set a pat of butter on the icing and set in your microwave until the butter is almost melted (10 seconds or so) or the rolls is warm. Serve immediately.


Sourdough freezes EXTREMELY well.

  • Place the rolls with NO icing in an airtight freezer bag will al the air sucked out.
  • These freeze well up to a month.
  • Defrost by letting the rolls sit at room temperature until defrosted. You can put the in your fridge covered to slow defrost.
  • Do NOT microwave these to defrost them. The rolls will go hard.

Nutrition Information



Serving Size

1 roll

Amount Per Serving Calories 494Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 47mgSodium 491mgCarbohydrates 74gFiber 2gSugar 36gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sourdough Cinnamon Rolls-Pin Image
Soft, fluffy and dripping with buttery cinnamon and a sweet frosting these cinnamon rolls are the best ones you will find. This homemade recipe is easy to follow. #cinnamonrollshomemade #sourdough #soft #easy #pioneerwomen #frosting
Sourdough Cinnamon Rolls-Pin Image
Soft, fluffy and dripping with buttery cinnamon and a sweet frosting these cinnamon rolls are the best ones you will find. This homemade recipe is easy to follow. #cinnamonrollshomemade #sourdough #soft #easy #pioneerwomen #frosting
Fluffy Sourdough Cinnamon Rolls-Pin Image
These Beautifully swirled homemade cinnamon rolls are made of our delicate soft sourdough bread recipe. Roll it up with butter and cinnamon sugar. It’s is all topped off with a creamy sweet icing.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 7th of September 2021

Hi! I started making these cinnamon rolls and I somehow turned it into a 48hr process :) I didn't have time to bake the after the 60min cold rise, so I left them in the fridge overnight and baked th this morning (originally started the dough Saturday PM). They turned out delicious, but pretty sour! Could this be because I extended the time before baking? I have made several recipes with my sourdough discard and haven't noticed a ln overpowering sour taste, so this is a first! I'd like to make the again and compare to a normal timeline. Could also be my starter had was extra sour after not being fed for a week and a half? Curious what your thoughts are! Great recipe!!


Tuesday 5th of October 2021

@Courtney, a long cold rise can definitely make a sourdough recipe more sour. This is helpful to remember if you want to make a quite sour tasting bread. Longer fermenting at any temperature will produce a stronger fermented flavor, which is sometimes nice to do on purpose!


Tuesday 7th of September 2021

Hi Courtney, I'm pretty sure the sour comes from a hungry sourdough starter. The long cold rise MAY have added a bit of sour as well but I have held well fed starter sourdough bread recipes for up to 36 hours without increasing the sour factor. So next time feed the starter a day or two ahead and smell it before you use it. If it is strong smelling feed it again like this. 100 grams starter to 100 grams flour to 100 grams warm water and let it sit overnight before using it. This will rebalance the starter and help out with that sour factor. Glad you enjoyed the recipe. Happy baking!


Tuesday 31st of August 2021

Just made theses cinnamon rolls and they are delicious! It's what we had for lunch because the timing just worked out that way. I added golden raisins and chopped pecans. So glad I found your site and this recipe. Thanks!


Tuesday 31st of August 2021

Hi Decah, Welcome to Homemade Food Junkie. :) We are delighted the cinnamon rolls turned out so well for you. We have many other sourdough recipes if your interested and a wealth of other recipes as well. Thanks so much for the great review and sharing your tweaks to this recipe. It's so fun to see what people do. Happy Baking!


Saturday 7th of August 2021

I have a question about the final rise. I put dough in fridge overnight and followed recipe. My question is: for the final rise - if I want to do the cold rise is that done after the rolls have raised 60-90 min. or is the final cold rise done right after I put them in the pan? Thank you - love this recipe - so easy Gwendlyn


Saturday 7th of August 2021

Hi Gwendlyn, Yes.Just set the rolls in the fridge right after the rolls are at your preferred rise on the counter. The chilling will help them be loftier. I'm glad to hear you enjoy this recipe. It's a favorite for sure. Happy Baking!

Sherry Garner

Wednesday 4th of August 2021

Hi I have sourdough but I'm a little confused in making these rolls with the fed starter that needs to past the float test after mine is fed its still a liquid form. Am I suppose to do something different

Thanks Sherry


Wednesday 4th of August 2021

Hi Sherry, To begin the sourdough recipes I have used over the years I use this starter mix. 100 grams starter to 100 grams warm water to 100 grams flour. I let it sit overnight. It usually doubles in size. It won't be a solid. However it is thick enough to pour out like a batter. If you pour the starter over water. (or drop a teaspoon into a glass of water) it should float for a bit before dispersing or dissolving into the water. This shows you the action in the starter. It's a good indicator the starter has enough strength to develop your bread dough in the long cold rise method. I hope this helps. If you have further question I am happy to help. Happy baking!

Lynda Beaulieu

Saturday 12th of June 2021

This is a very easy recipe to follow. I have been wanting to make them for long time, and,I finally carved out the time. I am waiting in the autolyse phase. I am going to put the dough overnight. I can't wait! The only trouble I've has is when you have a recipe you have to concentrate on, the pop up ads are very annoying. I know it's not something you can control. Keep your recipes coming!


Sunday 13th of June 2021

Hi Lynda, I hope you enjoy these cinnamon rolls. It's good to know you find the recipe simple to follow.

Thanks so much for mentioning pop up ads. We should not have any pop up ads. The only time you should see anything like that is when the recipe demonstration video pops up. That is preceded by an ad. If you don't want or need the video there should be a small x at the top right hand corner to delete it.

If you do see an ad you find annoying click on the 'report this ad' button and the Mediavine Ad company will try to delete it. Yes ads are annoying. I appreciate your patience with them. We will definitely keep more recipes coming your way.

Have a wonderful day!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe