There’s something special about warm cinnamon rolls that feel both cozy and celebratory. These sourdough cinnamon rolls are extra fluffy, naturally leavened, and full of rich, buttery swirls. You’ll get that classic cinnamon-sugar center, a tender crumb, and a creamy glaze on top.

The dough is easy to work with, and the timeline is flexible for busy schedules. If you’ve got an active sourdough starter, you’re halfway there.

What Makes This Special

Natural rise, better flavor: Sourdough adds gentle tang and depth without being overwhelming.
Soft, cloud-like texture: Milk, butter, and a slow rise keep the crumb pillowy.
Flexible timeline: Make the dough the night before and bake fresh in the morning.
Not overly sweet: Balanced cinnamon filling and a light glaze let the sourdough shine.
Beginner-friendly: Clear steps, simple ingredients, and forgiving dough.

Shopping List

Active sourdough starter: 100 g (fed and bubbly)
Milk: 240 g (1 cup), warm to touch
Granulated sugar: 75 g (about 6 tbsp)
All-purpose flour: 480–520 g (4 to 4 1/4 cups), plus extra for dusting
Eggs: 2 large
Unsalted butter: 85 g (6 tbsp), room temp for dough + 60 g (4 tbsp), softened for filling
Salt: 1 1/4 tsp
Ground cinnamon: 2 1/2 tbsp
Brown sugar: 120 g (1/2 cup, packed) for filling
Cream cheese: 85 g (3 oz), softened (for glaze)
Powdered sugar: 180–220 g (1 1/2 to 2 cups), for glaze
Vanilla extract: 1 1/2 tsp
Pinch of salt for glaze
Optional: Heavy cream or milk (1–3 tbsp) to thin the glaze

Step-by-Step Instructions

Feed your starter: Make sure your starter is active and bubbly. It should double in 4–6 hours after feeding.
This ensures a strong rise and light texture.
Make the dough: In a large bowl, whisk warm milk and sugar. Stir in sourdough starter and eggs until smooth. Add 480 g flour and salt.
Mix with a spatula until a shaggy dough forms.
Add butter and knead: Add 85 g softened butter in small pieces. Knead by hand 8–10 minutes (or mixer on low-medium 5–7 minutes) until the dough is smooth, slightly tacky, and stretchy. If very sticky, add up to 40 g more flour, 1 tbsp at a time.
First rise (bulk ferment): Shape into a ball, place in a lightly oiled bowl, and cover.
Let rise at warm room temp (75–78°F/24–26°C) for 4–6 hours until puffy and ~60–80% bigger. It won’t necessarily double; look for softness and visible bubbles.
Cold rest (optional but recommended): For better flavor and easier shaping, chill the dough covered in the fridge for 4–12 hours. You can skip this if you’re short on time, but the dough will be softer to handle.
Make the filling: Mix softened 60 g butter, brown sugar, and cinnamon into a spreadable paste.
Roll out the dough: Lightly flour your surface.
Roll the dough into a 12×16-inch rectangle (about 1/4 inch thick). Keep edges even for uniform rolls.
Spread and roll: Spread the cinnamon filling evenly, leaving a 1/2-inch border on one long edge. Starting from the opposite long side, roll tightly into a log.
Pinch the seam to seal.
Cut the rolls: Trim the ends if uneven. Cut into 12 equal pieces using a sharp knife or dental floss for clean spirals.
Second rise: Arrange rolls in a buttered 9×13-inch pan, leaving slight space between. Cover and proof until puffy and touching, 1.5–3 hours at warm room temp.
They should jiggle when the pan is gently shaken.
Preheat and bake: Heat oven to 350°F (175°C). Bake 22–28 minutes until lightly golden on top and the center reads about 190°F (88°C). Don’t overbake—soft is the goal.
Make the glaze: Beat cream cheese until smooth.
Add powdered sugar, vanilla, pinch of salt, and 1–2 tbsp milk or cream. Mix until creamy and spreadable. Adjust thickness to taste.
Finish: Let rolls cool 10–15 minutes.
Spread glaze over warm rolls so it melts into the swirls. Serve soft and gooey.

How to Store

Room temperature: Keep covered for up to 2 days. Warm briefly before serving.
Refrigerator: Store covered for 4–5 days.
Reheat in the microwave for 15–25 seconds or in a 300°F (150°C) oven for 8–10 minutes.
Freeze: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm, then glaze.
Make-ahead option: After shaping, cover and refrigerate overnight. Let sit at room temp 45–90 minutes the next day to finish proofing, then bake.

Benefits of This Recipe

Great texture: Tender crumb that stays soft for days thanks to enriched dough and natural fermentation.
Flavor complexity: Mild tang balances sweetness and cinnamon.
Forgiving process: The cold rest helps timing and makes shaping easier.
Simple ingredients: Pantry staples—no instant yeast required.

What Not to Do

Don’t rush the rise: Under-proofed dough will bake dense and tight.
Don’t add too much flour: Slight stickiness is good.
Too much flour makes tough rolls.
Don’t bake until dark brown: Overbaking dries the centers. Aim for just-golden.
Don’t use a weak starter: If your starter isn’t active, the dough won’t rise well.
Don’t skip cooling before glazing: Piping-hot rolls will melt the glaze into a puddle.

Recipe Variations

Maple pecan: Add chopped toasted pecans to the filling and use 2 tbsp maple syrup in the glaze.
Orange cardamom: Swap 1 tsp cinnamon with 1 tsp ground cardamom. Add 1 tbsp orange zest to filling and glaze.
Brown butter glaze: Brown 3 tbsp butter, cool slightly, and whisk into the glaze for nutty depth.
Raisin or cranberry swirl: Sprinkle 1/2 cup plump raisins or dried cranberries over the filling before rolling.
Cream pour method: Before baking, pour 1/3 cup heavy cream around the rolls for extra richness and softness.

Explore more irresistible bread recipes you won’t want to miss:

Fluffy Salt Bread Stuffed with Ube Jam

Blueberry Sourdough Bread

FAQ

How active should my starter be?

Use your starter at peak or just past peak, when it’s doubled, airy, and bubbly.

A float test often helps, but the look and smell—light, slightly sweet, not overly sour—are better guides.

Can I use bread flour?

Yes. Bread flour gives more chew and structure. You may need 10–20 g more liquid, and kneading time might increase slightly to get a smooth, elastic dough.

What if my kitchen is cool?

Proof in a slightly warm spot, like an oven with just the light on.

You can also extend the bulk rise and add the overnight rest to build strength and flavor.

How do I prevent gaps in the spiral?

Roll the dough snugly, press the seam to seal, and don’t overproof. Cutting with dental floss instead of a knife also helps keep the layers intact.

Can I make them without cream cheese glaze?

Absolutely. Use a simple vanilla glaze with powdered sugar, milk, vanilla, and a pinch of salt.

For a tangy option, add a spoonful of sour cream or yogurt.

Why are my rolls dense?

Likely causes are an underactive starter, a short proof, too much flour, or overbaking. Next time, verify starter strength, be patient with rising, and aim for a soft, slightly tacky dough.

Can I add instant yeast?

Yes. If you need a faster rise, add 1 to 1 1/2 tsp instant yeast to the dough.

Proof times will shorten significantly, so watch the dough, not the clock.

In Conclusion

These Fluffy Sourdough Cinnamon Rolls turn simple ingredients into something warm, soft, and memorable. With a gentle tang, a buttery swirl, and a creamy finish, they feel special without being fussy. Follow the timing cues, keep the dough slightly soft, and let the oven do the rest.

Perfect for weekends, holidays, or any day that needs a cozy treat.

Soft sourdough cinnamon rolls with fluffy layers and cinnamon swirl filling, freshly baked and served on a white plate with cinnamon sticks.

Fluffy Sourdough Cinnamon Rolls From Scratch – Soft, Buttery, and Perfect for Brunch

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Rise Time 6

Total Time 7

Course Breakfast, Dessert

Cuisine American

Servings 12 Rolls

Ingredients

Active sourdough starter: 100 g (fed and bubbly)
Milk: 240 g (1 cup), warm to touch
Granulated sugar: 75 g (about 6 tbsp)
All-purpose flour: 480–520 g (4 to 4 1/4 cups), plus extra for dusting
Eggs: 2 large
Unsalted butter: 85 g (6 tbsp), room temp for dough + 60 g (4 tbsp), softened for filling
Salt: 1 1/4 tsp
Ground cinnamon: 2 1/2 tbsp
Brown sugar: 120 g (1/2 cup, packed) for filling
Cream cheese: 85 g (3 oz), softened (for glaze)
Powdered sugar: 180–220 g (1 1/2 to 2 cups), for glaze
Vanilla extract: 1 1/2 tsp
Pinch of salt for glaze
Optional: Heavy cream or milk (1–3 tbsp) to thin the glaze

Instructions

Feed your starter: Make sure your starter is active and bubbly. It should double in 4–6 hours after feeding.This ensures a strong rise and light texture.
Make the dough: In a large bowl, whisk warm milk and sugar. Stir in sourdough starter and eggs until smooth. Add 480 g flour and salt.Mix with a spatula until a shaggy dough forms.
Add butter and knead: Add 85 g softened butter in small pieces. Knead by hand 8–10 minutes (or mixer on low-medium 5–7 minutes) until the dough is smooth, slightly tacky, and stretchy. If very sticky, add up to 40 g more flour, 1 tbsp at a time.
First rise (bulk ferment): Shape into a ball, place in a lightly oiled bowl, and cover.Let rise at warm room temp (75–78°F/24–26°C) for 4–6 hours until puffy and ~60–80% bigger. It won’t necessarily double; look for softness and visible bubbles.
Cold rest (optional but recommended): For better flavor and easier shaping, chill the dough covered in the fridge for 4–12 hours. You can skip this if you’re short on time, but the dough will be softer to handle.
Make the filling: Mix softened 60 g butter, brown sugar, and cinnamon into a spreadable paste.
Roll out the dough: Lightly flour your surface.Roll the dough into a 12x16-inch rectangle (about 1/4 inch thick). Keep edges even for uniform rolls.
Spread and roll: Spread the cinnamon filling evenly, leaving a 1/2-inch border on one long edge. Starting from the opposite long side, roll tightly into a log.Pinch the seam to seal.
Cut the rolls: Trim the ends if uneven. Cut into 12 equal pieces using a sharp knife or dental floss for clean spirals.
Second rise: Arrange rolls in a buttered 9x13-inch pan, leaving slight space between. Cover and proof until puffy and touching, 1.5–3 hours at warm room temp.They should jiggle when the pan is gently shaken.
Preheat and bake: Heat oven to 350°F (175°C). Bake 22–28 minutes until lightly golden on top and the center reads about 190°F (88°C). Don’t overbake—soft is the goal.
Make the glaze: Beat cream cheese until smooth.Add powdered sugar, vanilla, pinch of salt, and 1–2 tbsp milk or cream. Mix until creamy and spreadable. Adjust thickness to taste.
Finish: Let rolls cool 10–15 minutes.Spread glaze over warm rolls so it melts into the swirls. Serve soft and gooey.