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Soft Sourdough Cinnamon Rolls Recipe

These Beautifully swirled homemade sourdough 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.

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.

Sourdough Cinnamon Rolls

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 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-*(1/3 cup use the amount of butter it takes to cover your dough evenly)
  • 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.


*Note on The Butter:

Please use the amount of melted butter you need to evenly coat the dough. Using the exact amount of butter called for in the recipe might be ok. BUT reduce or increase the amount of butter to coat the dough without loading the dough too heavily with butter.

Remember, the dough is rolled and cut, Then risen with the layers in. If the butter is too warm, or you use a lot of butter, it may fall into the pan bottom and not cook into the rolls.

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

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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.


Thursday 25th of August 2022

I have these rolls ready to go in the oven. Keeping my fingers crossed. The dough was incredibly wet. I have been a sourdough baker for many years and have never worked with dough this wet. We will see how they turn out


Wednesday 3rd of August 2022

Is there a recipe conversion of grams to ounces? This looks really good.


Thursday 4th of August 2022

Hi Ruby, These are good rolls. I don't recommend you do sourdough baking with volume measures. The measurements, even when converted, will vary since flour and starter can vary by volume. For sourdough baking using a digital scale and weighing the ingredients is very helpful when looking for consistent excellent results.Happy Baking!


Monday 4th of April 2022

Made these this past weekend and they turned out wonderful! Like many others have said, definitely only use as much butter as needed. Mine only needed about 2½ tbsp for the filling and I used the other 2½ tbsp for the icing. My entire family enjoyed them and I even froze the last 4 for a rainy day. Yum!


Friday 18th of February 2022

I tried this recipe two weeks ago and it came out beautifully. First time making cinnamon rolls and I loved the whole process. I started another batch yesterday and rolled them today. Still can’t get the dough to stay “stiff” enough in the roll that they don’t spread, even after fridge rise overnight. Also today I got ahead of myself and put them right in the fridge after rolling and cutting. Only for about 15 mins before I realized my mistake. I quickly put them in the oven with the light on to do the requires counter rise. Some butter leaked out while I. The fridge and I used wayyy less butter. Just enough to very lightly coat the dough. I’m hoping they will still come out okay. So much work to have it fail now. We will see. Practice!


Friday 18th of February 2022

Hi Janie, I wish you all the best on your cinnamon roll efforts. You're doing great from the sound of it. If the dough won't hold the butter, try using less next time and rolling the rolls tighter That may help the butter stay in the roll better. Happy Baking!

Rebekah Champlin

Saturday 29th of January 2022

Hi there! Thanks for the recipe. I made this and all seemed to be going well, but after the last hour in the fridge, I baked and all the butter ran out of my cinnamon rolls during baking and they’re swimming in a pool of butter in the pan. What could have happened?


Saturday 29th of January 2022

Hi Rebekah, I'm not sure what happened here. Did you watch the video? I would say next time use less butter. Thanks for sharing your experiences with us. I have gone in and revised the recipe card and wrote a note concerning the amount of butter in this recipe. TIPS: -Rather than using the exact amount in the recipe if you are quick rising the dough and baking on the same day the dough is less accepting. Try using just enough butter to cover the rolled out dough and hold the cinnamon sugar. -How thick you roll the dough (or how thin) and how tightly your rolls will affect absorption of the butter -Allow the dough to rise until the rolls are really pressed together. If the rolls are loose or too much butter is in the layers, it will run out like this as the butter warms. -Overnight rising will help the dough develop, soften and accept butter as it bakes. I hope something here helps! Best of Luck.:)

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