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Soft Sourdough Cinnamon Rolls Recipe


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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?

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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.
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Alyssa Benoit

Thursday 1st of April 2021

I made these today. I used all purpose flour. I did the over night rise in the fridge and then made the rolls today. They rose great but they are very chewy. Do you think my hydration was too high since I used all purpose?


Thursday 1st of April 2021

Ummm. I don't think so. Hydration usually makes a dough more tender. But it also makes the dough really sticky and hard to work with. If that happened to you I wonder if you might have overworked the dough?

It's also tempting to add flour to the dough when working it to make it easier to handle. This also will increase the chewiness of the finished rolls.

All purpose flour may have had something to do with the results as well. Although the protein content of the flour is actually the critical factor. It's best to use a high protein flour. Check the label on your flour. It should be 5 grams or about 12% protein.

Even some bread flours are not high protein. This has a lot to do with your finished texture. I hope this gives you some ideas as to what may have happened. All the best!


Tuesday 16th of March 2021

Yum! These came out so good. I did the bulk rise of the dough overnight in the frig. In the morning I waited for the dough to come to room temperature and then formed the rolls. When I placed the rolls in the pan, I gave them some space to expand during the final rise. There was still space between the rolls before I put them in the oven. I was shocked when I looked in the oven to check on them. They were huge! They came out so delicious. Thank you for this awesome recipe.


Wednesday 17th of March 2021

Hi Nadine, Thanks so much for your awesome review! Nothing better than deeply flavored sourdough cinnamon rolls. IMO. Glad you agree. Have a wonderful day!


Sunday 3rd of January 2021

We use real vanilla in the house and 1 tbsp for the icing was way too much unfortunately. Otherwise, they were great.

Karin E Ebert

Tuesday 22nd of September 2020

Maybe I didn't roll the dough out enough but when I put the melted butter on the dough and then the cinnamon sugar mix I still had little pools of melted butter that oozed out as I rolled them. Very little butter remained in the rolled dough, most of it spilled onto my counter making a huge mess. I may try slicing the butter into very thin slices next time instead of melting it. Any other ideas?


Tuesday 22nd of September 2020

Hi Karen, I have a couple of ideas for you: -Don't completely melt the butter. Soften it so it will brush on with a bit of resistance. -Create a higher edge around the outer perimeter of your dough so it forms a dam if you have butter running off. -Adjust the amount of butter you need for the size of rolled area you did. The butter is a flavor element. However, it is also there to help the filling stick to the dough. -Feel free to adjust the consistency and amount of butter to create a viscous surface that the fillings can cling to. -Finally, it may help you to pinch the rolled end of the filled loaf so the filling stays in place. Be sure to liberally grease your pans so the fillings don't cause the finished rolls to stick. Hope these ideas help.Be sure to watch the video for a recipe demonstration.

Yiona Ward

Friday 28th of August 2020

I am making these using all purpose flour , dough seems so wet


Friday 28th of August 2020

The dough is high hydration. Watch the video and you'll see how wet it is supposed to be. I think a good quality all purpose flour is fine. It will give you better results if you use a flour higher in protein like Montana brand or king Arthur. The video will show you how to work with it. It is a tender dough but SO worth it!

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