These fluffySourdough Cinnamon Rollsare a delectable breakfast treat served up with a buttercream frosting! For those of you with a sourdough starter wondering what else you can make than loaves of bread, here’s one (seriously good) recipe! TheseBanana Chocolate Chip Muffins,Cinnamon Babka RecipeandLemon Blueberry Muffinsare also some tasty breakfast treats to check out!

sourdough cinnamon rolls with buttercream icing in blue and white baking dish

They’re here! The long-awaitedsourdough cinnamon rollsI’ve been teasing you about on Instagram have finally dropped and I can’t wait to see you make these, too. Just like sourdough bread, it’s a recipe that takes some patience as you make the dough and let it rise, but man oh man, are they worth the wait.

This recipe uses a sourdough starter;read my whole post here about easily making your own sourdough starter! The starter should be at its peak in height when you use it, and bubbly and active. Feed it 2 to 4 hours before using, depending on its habits, so that it’s at its peak when you are using it.

This recipe was developed with a sourdough starter that is kept at 100% hydration (it’s fed an equal amount of flour and water), which you can find in my tutorial. It was also tested with Bob’s Red Mill all-purpose flour. I recommend trying to avoid flour that has been bleached for best results.

The rising times can vary a lot depending on your schedule and how warm your kitchen is. Feel free to let the recipe work in your favor. Know that the longer it rises each time, the more sour flavor it will have. I also used a buttercream frosting, but if you prefer acream cheese frosting for your cinnamon rolls, feel free to use one instead.

🍞 18Easy Sourdough Recipes!

baked sourdough cinnamon rolls in blue and white baking pan

Ingredients

Milk:Milk is the liquid that activates your starter and adds some creaminess to the dough.
Sugar:To sweeten the dough slightly, sugar is incorporated.
Butter:Butter adds a nice richness and golden color to the dough.
Active & bubble sourdough starter:Find my tutorial hereto make your own sourdough starter!
Salt:Salt elevates and balances all the other flavors.
Eggs:Eggs bind everything together.
All-purpose flour:Flour is what makes the dough into a bread-like texture. I recommend using all-purpose and unbleached for the best results!

For the Filling

Brown Sugar
Cinnamon
Butter

For the Frosting

Butter
Powdered Sugar
Vanilla
Milk

See recipe card below for full information on ingredients and quantities

Tips to Make The Best Sourdough Cinnamon Rolls:

Use unbleached flour:Unbleached flour creates the best consistency and rise for sourdough cinnamon rolls.
Soften the butter for the filling:You want softened but not melted butter for the filling. Microwave it in short increments until it’s easy to spread with a butter knife. Melted butter will leak out of the rolls when baking.
Pay attention to rise time:You may have to let your dough rise longer depending on the temperature of the room. Also, the longer the rise, the more sourdough flavor they’ll have. If you like strong sourdough, make the dough and prepare the raw rolls in a baking dish before covering and refrigerating overnight. Bake the next morning.

collage image of cinnamon rolls before and after baking in blue and white baking pan

Frequently Asked Questions:

How do I store sourdough cinnamon rolls?

Store leftover, cooled cinnamon rolls in one layer in an airtight container in the fridge for up to 1 week. You can also freeze them for up to 4 months.

What if my dough doesn’t rise?

If your dough isn’t rising, try placing it in a sunnier or warmer area of your house. Sometimes a chilly room keeps it from activating and rising. Another issue could be the sourdough starter itself. Mixing it with too hot liquid can kill the natural yeast in the starter, so just make sure you use warm liquid, not hot. You also want it to be at its peak in height when you use it, and bubbly and active. Feed it 2 to 4 hours before using, depending on its habits.

Can I make sourdough cinnamon rolls ahead of time?

Yes! Prepare the dough and the raw rolls in the baking dish, but instead of baking immediately, refrigerate overnight and bake them in the morning. It makes them extra fluffy and they’ll have a stronger sourdough flavor!