Sourdough cinnamon rolls are sweet, buttery, and the perfect icing-topped breakfast treat. The fermentation process gives the cinnamon buns a greater depth of flavor for the perfect balance of sweet, sour, and oh, so soft. You have to try this delicious recipe.
I had to test this sourdough cinnamon roll recipe several times to get it right. Twist my arm. I will try this over and over and over again, if I must.
Then maybe another time for good measure. But sourdough can be slightly tricky sometimes.
The goal for overnight sourdough cinnamon rolls is to have them taste great, but also get all the grains thoroughly fermented with starter.
So the tricky part is time management, because you need to get some of the ingredients soaking overnight so the grains can ferment and get all the sourdough benefits.
And y’all, I think I nailed it with this recipe.
Healthy, fermented grains and delicious, soft, and sweet sourdough cinnamon buns or rolls… whatever you want to call them.
Recently, I created this amazing chocolate version you have to try.
Why You will Love This Recipe:
- These sourdough cinnamon buns are soft and fluffy, with ribbons of brown sugar and cinnamon butter smothered between the dough.
- Much of the work is done the night before and you don’t have to wait hours the next day to wait for them to rise. Making them perfect for Christmas morning, any holiday or weekend. You don’t have to get up at 5 am just to prepare them for that second rise.
- They can be long fermented making them much more digestible and easy to tolerate for those who have a hard time with gluten.
- Is there anything better than warm gooey cinnamon rolls covered in cream cheese icing? Nope.
Tips for making homemade sourdough cinnamon rolls:
- Start the night (or up to 24 hours) before you want to bake these sourdough cinnamon rolls, so the dough has a chance to ferment and create more flavor.
- You will need active sourdough starter to make this recipe. Active starter refers to a starter that has been fed 4-12 hours before preparing the dough and is nice and bubbly.
- If the dough seems too stiff, it could be because the house is cooler and the coconut oil has solidified. Place the dough in the oven, turn it on to 150 degrees and leave it on for a few minutes, then turn off the oven. This should warm the dough just enough to make it more pliable.
- Use string or unflavored dental floss to cut the cinnamon buns.
- Einkorn flour can be substituted for the all-purpose in this recipe, but it is not a one to one swap. You will need to either decrease the liquid or increase the flour a bit.
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Tools you may need:
- Stand mixer
- Measuring cups and spoons
- Grain mill (if you want to mill your own grains – totally optional).
- Silicone spatula
- Large bowl
- Cast iron skillet or large baking dish
- Immersion blender (optional) for making cream cheese topping
How To Make Sourdough Cinnamon Rolls From Scratch:
Step 1: Make The Dough
In a bowl or stand mixer, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together and then form into a ball. Knead for a few minutes on medium low speed, until just combined. This helps develop the gluten strands.
Step 2: Cover And Ferment
Place the dough in a greased bowl and cover the dough with a beeswax wrap or plastic wrap. Something tight fitting.
Allow to rest in a warm place overnight or up to 24 hours.
Step 3: Add Remaining Dough Ingredients
Add eggs, baking soda, baking powder, and salt to the bowl, and knead for about 5 minutes in the stand mixture until the dough because stretchy. You can also do this by hand, but the stand mixer makes it way easier
Sometimes you have to turn the speed up the really allow the dough hook to get ahold of the dough, but once it does, turn it back down to medium.
The dough should be nice and stretchy and pass the windowpane test. This is where you grab the dough, pinching it with your thumb and pointer finger and stretch it. If it breaks apart, the gluten strands haven’t developed enough. If you can stretch it to the point of being able to see through it, than it is ready.
Cover it with a tea towel and put it in a warm place for about an hour.
Step 4: Make Filling
In a bowl, combine softened butter, organic brown sugar, and cinnamon. Stir.
Step 5: Roll Out Dough And Add Cinnamon Sugar
Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness. You may want to use einkorn flour to dust the surface of the counter, so that way you are not getting much modern-day unfermented grains.
Recently, I’ve been just rolling the dough out on my countertop and use my bench scraper to roll the rolls. That way I’ve avoiding using any unfermented grains.
Add butter and cinnamon-sugar filling to the dough and spread evenly.
Roll the dough up as tightly as you can. When you get to the end, pull it up tightly and pinch the ends into the main roll.
Step 6: Slice Rolls and Bake
You can do this with thread or dental floss. I’m just using thread.
I like to start by making a slice in the middle, and then I cut each half into 6, making 12 total rolls.
Place the rolls into a well-seasoned 14″ cast iron skillet. 12″ will work also, but you may have a little dough leftover.
Cover them with about 1/2 cup of heavy whipping cream. Now you can all this to soak in and rise in a warm spot for about 1/2 hour to an hour or just bake them right away. I usually just bake them right away.
Bake them in a 375 degree oven for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
Now you can just eat them as they are, or you can make a delicious cream cheese topping. Why not, right?
How To Make Cream Cheese Frosting
In a cast iron skillet over medium heat, add 6 ounces cream cheese, 1/2 cup heavy cream, 1/2 cup maple syrup or honey, and 2 tsp of vanilla extract.
Stir until combined. I like to use my immersion blender to get the topping really smooth.
Pour over cinnamon rolls and enjoy.
How To Store
Unfrosted cinnamon rolls can be kept at room temperature for 2-3 days covered. Store frosted cinnamon rolls in the refrigerator for up to 4 days.
How To Prepare Sourdough Cinnamon Rolls Ahead Of Time
Make the dough according to the directions. Cut and place in a baking dish (don’t add cream until right before baking). Wrap with plastic wrap and place in the fridge (up to 12 hours) or freezer. You don’t want to leave the buns in the fridge too long or they may overproof.
Allow to rest on the counter for 2 hours before baking if refrigerated, and overnight if making them from the freezer.
Bake according to directions.
12 PM the day before baking:
Feed starter, if wanting to use active sourdough starter. You can also use discard as long as it has been fed recently and just skip this step. Sometimes I will just use it straight out of the fridge and use it like that as long as I fed it before putting in the fridge. And it hasn’t been super long since being fed.
You can see more about caring for a sourdough starter here.
In a stand mixer, combine fed sourdough starter, flour, honey, water, and melted coconut oil and mix until just combined.
Cover with plastic wrap (or a tight lid) and allow to ferment overnight.
7-8 AM The Next Morning (or later):
Add eggs, baking soda, baking powder, and salt to the dough. Using a the dough hook on a stand mixer, mix on medium speed for about 5 minutes until the dough forms a ball and isn’t sticky. It should be nice and smooth and pass the windowpane test as described above.
Roll out into a large rectangle, spread out and smother in the cinnamon, sugar, and butter mixture.
Roll the cinnamon roll up tightly and pinch the seams. Cut and place into a cast iron skillet. Pour cream over.
Bake for 20-25 minutes. Allow to cool a few minutes before serving.
While the buns are baking make the cream cheese icing.
Can I Freeze Sourdough Cinnamon Rolls?
Yes, you can freeze baked cinnamon rolls that have not been frosted or you can freeze them before the final rise. Cover them with plastic wrap and place in the freezer. Allow them to thaw and rise before baking.
Do I have to ferment these overnight?
No. If you want to skip the long fermentation process you can and just skip to adding the eggs and remaining ingredients. If the dough is too sticky you may have to add a little bit of flour.
Can cinnamon roll dough rise too long?
Yes. If allowed to rise too long they will overproof and won’t hold their shape.
What type of baking dish will work best?
I love using cast iron skillets because they heat evenly and are easy to clean. But a glass or ceramic baking dish, or even a springform pan will also work. Baking times may very slightly.
Check out our farmhouse favorite breakfast and dessert sourdough recipes:
- Long Fermented Biscuits
- Sourdough Peach Cobbler Recipe
- How To Make Sourdough Waffles
- Cinnamon Maple Sourdough Apple Pie
- Sourdough French Toast Casserole Apple Cinnamon Raisin
- Cinnamon Raisin Sourdough Bread
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
- 1/2 cup fed sourdough starter
- 1/2 cup water
- 4 cups flour - I use freshly-milled hard wheat or unbleached all-purpose
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup softened butter
- 1 cup organic brown sugar
- 2 Tbs cinnamon
- 1/2 cup heavy whipping cream
- Cream Cheese Topping:
- 6 oz cream cheese
- 1/2 cup heavy cream
- 1/2 cup maple syrup or honey
- 2 tsp vanilla extract
- In a bowl, combine fed sourdough starter, flour, honey, water and melted coconut oil. Mix together and then form into a ball.
- Place the dough in a greased bowl and cover the dough with beeswax wraps or plastic wrap.
- Allow to rest in warm place overnight or up to 24 hours.
- To the dough, add eggs, baking soda, baking powder and salt and mix in the stand mixer on medium spead for about 5 minutes until the dough becomes stretchy and passes the windowpane test.
- In a bowl, combine melted butter, organic brown sugar, and cinnamon. Stir.
- Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness.
- Add butter and cinnamon-sugar filling to the dough and spread evenly.
- Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll
- Slice to make 12-14 total sourdough cinnamon rolls.
- Place the rolls into a well-seasoned 14" cast iron skillet.
- Cover them with about 1/2 cup of heavy whipping cream. You can allow this to soak in and rise in a warm spot for about 1/2 hour to an hour if you would like or just bake right away.
- Bake them in a 375 degree oven for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
Cream Cheese Topping
- In a cast iron skillet over medium heat, add cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract. Stir until combined. Use immersion blender to get smooth if desired.
- Pour over cinnamon rolls and enjoy.
*Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.
You will need active sourdough starter to make this recipe. Active starter refers to a starter that has been fed 4-12 hours before preparing the dough and is nice and bubbly.
If the dough seems too stiff, it could be because the house is cooler and the coconut oil has solidified. Place the dough in the oven, turn it on to 150 degrees and leave it on for a few minutes, then turn off the oven. This should warm the dough just enough to make it more pliable.
Use string or unflavored dental floss to cut the cinnamon rolls.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 27gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 327mgCarbohydrates: 74gFiber: 4gSugar: 32gProtein: 9g
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