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.
If you are new to sourdough, make sure to check out all my sourdough recipes, including how to make a your own starter.
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.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
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.
Bakers Schedule
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.
6-8 PM
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.
FAQ
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.
Sourdough Cinnamon Rolls With Cream Cheese Topping
These sourdough cinnamon rolls are sweet, buttery, fluffy, and the perfect breakfast treat. The fermentation process gives the cinnamon buns a delicious tang, for the perfect balance of sweet, sour, and oh, so soft. You have to try this delicious recipe.
Ingredients
- 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
Instructions
- 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.
Notes
*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: 1Amount Per Serving: Calories: 562Total Fat: 27gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 327mgCarbohydrates: 74gFiber: 4gSugar: 32gProtein: 9g
Thanks so much for stopping by!
Rachel >> Strangers on a Plain says
My husband is obsessed with both sourdough bread and cinnamon rolls so I’m going to have to make these for him. I never thought to make sourdough bread into anything but well….bread.
Katie says
Hi! I’m about to start this recipe, but I can’t do the heavy whipping cream. I was wondering if I could skip this step altogether, or maybe use coconut cream? What do you think?
Katie says
I went ahead and made these, skipping the heavy cream. They turned out well! My hubby approved, which is big! I used coconut sugar instead of brown sugar. I also found that I had to bake them closer to 25 minutes before they were done. Thanks so much for sharing this recipe! I’ll make then again for sure!
Kirsten says
I wish this had a video with it. I so better what I can see how to do ir
Rose Ketel says
My weakness is cinnamon rolls. This is the best recipe that I have ever made!!!!! I didn’t even put the frosting on them. I will try that next time. I love these and thank you for perfecting the recipe and sharing it with us.
Morgan says
I’m making these now, along with homemade chicken noodle soup, with your bone broth recipe! I’ve been making all of your recipes so often, I’ve yet to need to put my starter in the fridge.
I’m roasting a chicken now too (for the soup) and to make your chicken salad. You’ve totally evolved my cooking. I used to be intimidated by bone-in meat! Thanks for all your recipes! My kids love watching “lisa videos” every week and trying all your new things!
Nicole D says
I made these last week and we loved them! I made a frosting with powdered erythritol instead of the cream cheese topping and used freshly ground whole wheat flour. I’ll be making these again for sure!! I usually feel gross after eating a cinnamon roll. Not the case with these! Thanks Lisa!:)
Beth says
Lisa These are great thank you for your many recipes.
NICOL Would you mind sharing you eryithritol icing recipe?, my husband has to watch his sugar. bcmilagros2@AOL.com
Thanks, Beth
Amanda L says
Can I prep these the night before and leave them in the fridge, then bring them to room temp and add the cream before baking?
Lindsay Beltrone says
That’s what I want to know. After all the steps are finished it will be 7pm and I don’t want to bake and ice them tonight I want them fresh for tomorrow morning. Did you ever try that? I’m about to roll and fill and then slice and place in pan in fridge. I’ll pour milk in tomorrow as I allow to warm up to room temp. Hoping it works.
Ashley says
I made these rolls a week ago and I love the flavor & texture. Just a couple things; the instructions say to divide into 12 rolls (which is fine) BUT all this dough will not fit properly in a standard cast iron skillet. Notice in the picture there are NOT a dozen rolls. With all that dough, and all the filling (almost too much IMO) and the cream, mine overflowed and made a sloppy mess in the oven. Definitely use a bigger skillet, or divide into another baking dish. Also, my dough was so nice and silky smooth, and the filling so runny, that it was a mess trying to keep the dough/roll together and cut it. Next time, I would use softened, not melted, butter.
With a few changes I think this could be a five star recipe. For now I’m only giving it a 4. 😉
Lisa says
I made these several times in my 14″ cast iron skillet. That particular day I took the photo I doubled the batch and put some in my 14″ and some in my 12″. I will note those changes in the recipe.
Julie Blanner says
We always love cinnamon rolls in our house, but I’ve never thought of making it as sourdough! These were so delicious, and will become a new staple in our house.
Angel says
A friend of mine told me that when she tried to make these it turned into an “eggy mess” and they never turned out. I’m now seeing what she meant.. just added the eggs, baking powder, baking soda & salt to the dough and there is no way it all incorporates? Not making sense.
Lisa says
It works for me every time. I’m not sure I understand what part isn’t working. Are you meaning it is too liquidy? What type of flour are you using?If you can’t incorporate with your hands, did you try a mixer? I neesd to make a video for this recipe! 🙂
Sarah says
I’m having the same issue. Also, the recipe says 4 cups of flour, but the video says only 2 🤔
Lisa says
Sorry, I made a mistake in the video. 4 cups is correct.
Sarah says
My dough is so stiff it doesn’t rise at all… I was hoping the mistake is that it should be less flour. My dough is dense where yours is a little wet and soft. I tried to make them a 2nd time and it is the same thing. I’m using einkorn flour which is already a wet flour but the dough has not turned out for me either time. I’m not sure what I’m doing wrong. I watched the video and I’m doing the same thing but my dough is too dense and doesn’t rise. It almost looks like a sugar cookie dough. That is how dense it is. So then I have to cook them for a lot longer because they don’t cook through and are extremely doughy.
Melissa says
Hey there Angel and Lisa,
I had the same thought about the eggy mess scenario. I am just making them for the first time tonight. After the massaging of the egg mixture into the dough and then the hour (plus) rest the dough looked just like Lisa’s in her youtube video so I was super relieved. Then after flouring the surface for rollout pretty well they turned out great so far. Just about to bake for a breakfast for dinner kinda Sunday night. I hope you tried them again.
Best,
Melissa
Laura says
I was super worried about mine when I first put in the eggs! I used my hands for a bit but eventually used my mixer, and it did gradually mix in the eggs! Turned out great!
Elizabeth says
These cinnamon rolls are DELICIOUS!!
Especially with the maple cream cheese frosting!!
Yes the dough looks eggy when you add the eggs and allow it to rise!!
But it’s okay trust the process.
The only thing that was hard for me was getting them to cook all the way.
Maybe I cut them to thick.
But they inside was still dough.
Even though I added an additional 10 min.
Maybe next time I will just use a baking sheet.
I’m sure they would be just as delicious.
Tasha says
Mine does the same but it just takes a while for the cold eggs to incorporate into the dough…it doesn’t seem right at first but just let it keep mixing and flip the dough in the mixer every few minutes:)
Theresa Kellner says
Hello! just saw the video on how to make these and I am so excited! I am brand new to sourdough and the tip about a fed sourdough at the bottom of the recipe card is a great nugget! I now understand what a fed sourdough means. I will be making these tomorrow!
Terry says
Thanks….. Made them for Christmas Eve Morning …
Big Success !
Danielle Froch says
Just made these rolls this morning. Insanely delicious! I followed the recipe on your blog vs just going from the video which i normally do. The written recipe only differs in that it calls for 4 cups of flour vs 2 cups in the video. I went with the 4 cups and it turned out beautifully. Probably due to using whole grain flour my dough ball was totally hard in the morning after the fermentation period so i thought it was ruined, however once I massaged the eggs, salt, baking soda & powder in it softened up nicely and after sitting for about 45 min in the oven with the light on it was perfect for rolling out. I also had trouble with the softned butter mixing with the brown sugar and cinnamon so i just set my stainless steel bowl over a small pot of boiling water and melted the butter and that worked great, albeit it was a lovely mess vs your video! No problem though. I also had to bake them for 25 min instead of 15 because the dough wasnt quite cooked through. The cream cheese icing is a must! So good! Overall a total hit with the whole family. You did it again Lisa!!! Thank you 🙂 <3
Megan says
Thank you! I noticed the difference in amount of flour as well but only after I did 4 cups and was done mixing
Lesley says
I was very worried about my dough being hard in the morning too. Seemed that nothing would incorporate to it, but with a fairly long mix in my stand mixer it finally loosened up and allowed the eggs in.
Olivia says
The cream cheese icing was a bit tricky for me. I put all the ingredients in a sauce pan over medium heat but the cream cheese wouldn’t not melt down- just little pieces. It was not thick either! Any tips for the next time?
Lisa says
I use an immersion blender for mine, to get it nice and creamy!
Nancy says
I just got my dough mixed and am excited to make the rolls tomorrow. However, I noticed the written recipe calls for 4 cups flour compared to the video which calls for 2 cups flour. I used 4 cups flour so I’m crossing my fingers the rolls turn out. Just curious for next time though, is it 2 cups flour or 4 cups flour? Thanks for keeping all the sourdough recipes coming!
Anna Klassen says
Lisa mentioned above that 4 cups is correct
Laura Akida says
Hey!!
Made these, they turned out amazing!!! Best cinnamon buns I have ever made!!!
I skipped the cream in both the buns and the icing and followed the recipe exactly (just without the cream). I just skipped it, did not replace it with anything and like I said they were amazing!!!!!!
Alma Divina says
I saw your recipe online and I thought I’d give it a try. The taste turned out good except the middle part came out doughy. I don’t know what did I do wrong because I followed all the instructions. Any advice?
Thank you!
Melanie dupuis says
Will these work with einkorn flour?
Amana says
Just made these today! I must say watching the video helped SO much! I went by the recipe at first and did the full 4 cups of flour right off the bat, the eggs would not incorporate! Round two I did just two cups of flour and had a much easier time!! The cream cheese topping OMGOSH SO SO GOOD!!!! Thanks so much for this recipe!!
Megan says
Hi! Making your sourdough cinnamon rolls for the first time, so excited! Little concerned I made them wrong tho…your recipe text says 4cups flour…but your video says 2cups…which is correct?? I used 4cups…
Lisa says
4 cups is correct. I made a mistake on the video.
Diana D. says
Made it! And it was a huge hit! Thank you!
Cass says
The video says 2 cups of flour but the printable directions say 4, which one is it?
Lisa says
It’s 4. I made a mistake there.
Sarah says
Hi! I am excited to try this recipe! Do you have any tips for putting these together the night before? Or should I just go ahead and bake them the day before and then reheat them in the morning? I would love these for Easter morning but I don’t want to be dealing with assembling the rolls before church. Thanks!
Lisa says
You can go through the fermenting process tonight, and then tomorrow roll them up with the cinnamon filling and put them in the fridge until Sunday morning.
Tara says
If I am going to roll the up and refrigerate until tomorrow morning when should I pour the whipping cream over them?
Cammi says
Is all of the whipping cream supposed to be absorbed in the 30-60 minutes? What is there’s leftover cream? Do you try to remove it or just cook them with it in there?
Lisa says
It mostly absorbs while cooking!
Cammi says
I made them and the concensus was that they are THE BEST cinnamon rolls ever! Thank you for figuring out this amazing recipe!
Tara says
If I am going to roll the cinnamon Rolls out this morning and refrigerate until tomorrow morning to bake should I pour the whipping cream over them today or tomorrow morning right before I bake them?
Lily says
I’ve made this twice and it’s delicious! Thank you!! However, the dough mixture (with starter, flour, honey and melted coconut oil) didn’t rise at all after 20+ hours both time. In the video, yours seemed to rise some. I was wondering if coconut oil is heavy so it limits the rise during dough fermentation? A friend used butter instead of coconut oil and her dough had some expansion. What’s your thought on this?
Jewel says
I am a fairly new follower but I cannot speak highly enough of your recipes. You have been my inspiration from the beginning, I used your starter instructions to begin my starter and now that it is thriving I am obsessed with making all things fermented. I have tried several of your recipes (the crackers, English muffins, wheat bread etc) and they were all so amazing. But without a doubt the best recipe I have tried from you is this Cinnamon Roll recipe. I think they were the best cinnamon rolls I have ever tasted. I cannot praise you enough for your blog, your super accessible recipes, how much time, care, and love you have put into your cooking, and most of all for sharing that with people like me. I was always scared to have a starter because it seemed so daunting, but you made it seem fun, easy, and SOOOOO TASTY. I could go on and on but I’ll just say thank you again. You have truly enriched my cooking and consequently my life is better because of your blog.
Amanda Caruso says
Just made these for the first time and they turned out delicious! Like some of the previous commenters, I needed to bake longer than 15 minutes to get the rolls in the middle of the skillet baked through (about 25 minutes). That may also be because I’m baking at altitude in Colorado.
I’m curious, though… are the baking soda + baking powder necessary? Since the dough contains natural yeast for leavening, I’m wondering if those additional ingredients add much.
Also, I saw some of the commenters above who said the dough turned into an “eggy mess” after adding the eggs. I was worried at first too, because my dough didn’t come together quickly. I had to mix it for a while before it came together… probably about 15 minutes of kneading and squeezing before the dough looked and felt right. Patience! 🙂
Jen says
I’ve made this recipe, with the 4 cups of flour, and my dough Does not look right. I then watched your video and it said to use 2 cups of flour. I am fearing that I have ruined this. Is the 4 cups of flour a typo?
Lisa says
It’s four cups. The video was a mistake.
Margaret Whiteley says
The recipe calls for 4 cups flour but the video says two cup, which one do I use? Thank you!
Lisa says
I made a mistake in the video. It is 4.
Teri says
Maybe people should read the comments so you don’t have to answer this so many times…..
corissa reilly says
I want to make these as a dessert. Can I go up to the point of cutting the rolls & adding the cream, and then refrigerate until the evening? So excited!
Lisa says
Yes! You sure can.
Diana D. says
Made it! And it was a huge hit! Thank you!
Mary Beth says
Lisa,These Cinnamon Rolls are truly amazing!! My whole family enjoyed them! And we all feel great after eating them versus feeling gross after eating unhealthy white flour ones!! I just restarted with doing sourdough and am so happy with all the recipes I have made on your site already.Thanks for all the time you put in to it.
Liriel says
I made these and they are by far my favorite cinnamon rolls ever! Would it be possible to leave the honey out of the dough, or is it necessary for the fermenting process? Just to reduce the sweetness. Thanks!
HELEN DEAN says
I would like to watch the video- can anyone direct me to its location. I can’t see me to find it on the site.
Thank you
Lisa says
I ended up removing it from this post because I made a mistake and said “2 cups” instead of 4. You can watch it here: https://www.youtube.com/watch?v=oP-cFyS-UBc&t=50s
Lori says
i have made the cinnamon rolls, chocolate rolls, sourdough bread. I’m coming back to the cinnamon rolls. they are delicious!!!
Chasity says
Love making these with my kiddos! Mixed it up this summer when my dads blackberries started coming in and replaced the cinnamon with a blackberry sauce. Thanks for sharing your amazing recipe it’s so good my two year gets excited when I pull out my starter 😊
Tara says
Best recipe. I’ve always struggled with cinnamon rolls. This is a forgiving recipe. I did however have cook it 25 min. Not 15 to get it all cooked through. Thank you!!!
Tara says
Strange, I are these again and they remained an egg mess when last time they turned out perfect. Huh.
Anna says
Everything was fine until I added 2 eggs to a ball of dough…. It just got mushy and too wet.
Tara says
That’s part of the process. Keep going with it. It all works out.
Lisa says
Hello Lisa! This is Lisa in Marthasville!
Quick question…is there a way to make and freeze these cinnamon rolls, in preparation for Christmas morning?
Thank you!!
Donna says
Lisa explained how to freeze them at the end of her post. Freeze after baking before adding frosting, or freeze the dough before the final rise, thaw and rise before baking.
Ruthie says
These are amazing. Regarding the eggy mess- just trust the process and it’ll come together. I put the next day dough in a warmer place to allow it to be more pliable and it helped a lot. Love this recipe.
Kenz says
Made these for my daughters first birthday and they are so good! Long process but SO worth it!!
Mary T Zylo says
Very delicious. Thank you for the recipe, Lisa. I baked them for 25 minutes til a toothpick came out clean, but I live at 7200 feet in elevation. Next time, I plan to try doing the final rise in the refrigerator overnight.
Kristy says
These were delicious! We made them gluten free using 1 3/4 cup tapioca starch, 2 cups rice flour, 1/4 cup millet flour, a little over 4 tablespoons xanthan gum, and of course our gluten free rice starter. They were a hit! The dough was a little sticky, but a little extra starch did the trick. Thanks for a great recipe!
Sarah Harvey says
I made these cinnamon rolls yesterday and they are the best homemade cinnamon rolls I’ve ever had. I need to watch the YouTube video on them though because they didn’t raise like the pictures show. Still amazing. The cream cheese frosting is unlike any recipe I’ve seen and this is amazing. I like that it’s sweetened with maple syrup instead of powdered sugar. This is definitely a favorite in my house.
Sylvia says
These are the best! Everyone needs to try them at least once in their lives! 🙂 And, love that they’re healthier than regular cinnamon Rolls! Love the icing too!
Tessa says
I have some confusion. I’ve made the cinnamon buns three times…delicious by the way…but I’m wondering about the part where I add the eggs etc after it sitting overnight. The egg mixture does not combine well. The dough gets very stringy. I’m able to squash it out and make the buns okay, but in your video it does not look like you have this problem. Any tips?
Chris Walker says
Hello Lisa!
The recipe says add 4 cups flour , but on your video you say add 2 cups of flour. I added 4 like the printed recipe and
am wondering if that’s why my dough is so stiff. I left it all night on the counter and it doesn’t seem to have risen.
thanks for your help!
Lisa says
4 is correct. I made a mistake in the video.
Amanda says
Video says 2 cups flour and recipe says 4 cups… followed recipe and the dough is so crumbly…
Lisa says
It’s 4. The error in the video is a mistake, but it can’t be changed.
Lisa says
I have since changed the video.
Clare says
If I wanted to freeze most of these, at what point would it be the best to do so?
Chelli says
Could you please include the weights (I use a weighing scale) for all the ingredients.
Thank you.
Sally Cole from Oregon says
Excellent . came together really nicely.
Creamy not sugary
happy tummy
Beautiful
A definite make again.
I just gave away a pan for a Christmas Holiday Gift to a local Charity.
Well received
blessings
Sally
Jill says
Hi I am SO excited to try these. I’m new to the sourdough world and can’t wait to attempt this delicious looking recipe! My only concern is that it’s only for my husband and I, and even though these are relatively healthy for cinnamon rolls, I still don’t think we should have 14 rolls between the two of us 😂 Would the rise times and baking temp/time be the same if I halved the recipe and used an 8 in cast iron? Thanks so much!!!
Megan Sternhagen says
This written recipe says 4 cups and the video says 2. I did the 4 cups before I’d seen the inconsistency. The dough is dry and unmanageable this morning. 😭 I’m eager to try again but you might want to fix that. Thanks!
karla says
I used 4 cups and kneaded it by hand and mine was perfect. It took a while but totally worth it
Bethany says
I am actually impressed! I fretted about these all day but tried to follow the recipie very carefully. Also, I used starter that had recently been fed. I should have read the instructions more carefully. I let them set on a desk over by my heater vent and waited a few more hours. So we had cinnamon rolls after 24 more hours. I want to try again and see if it is still worth the wait and effort. I’m kinda exhausted. lol And I NEVER put heavy whipping cream on my rolls like that before, but again, I am so impressed!
Brooke Foley says
Do you bake them covered or removed the covering for baking? Couldn’t tell from directions.
Elizabeth Simpson says
I’ve made these several times and they are wonderful! I’m wondering how would be the best way to freeze them? I’m guessing after they are cut and in the pan but without adding the cream to the pan?
Brian Cusack says
Help!!! My dough just gets stuck on the dough hook and spins around. Thanks
Karla says
These are delicious! I mixed the dough by hand. I will say when you add the eggs it is hard to mix them in. I kneaded the dough for 25 minutes. Totally worth the effort. This recipe will be a staple in my house. Thanks Lisa.
Sheree says
My sister and I both tried this recipe. Two different cooks, two different days, two different kitchens. Same result. She used the old recipe (less flour), I used the new (more flour). The dough came out runny for her and dry and stiff for me.
I tried warming the dough as suggested. I added a bit more water, a tablespoon at a time. Gave ip, covered it and left it to rise.
This morning I tried to get the finished dough to a workable consistency, but there’s no way it was going to roll out. So I poured it in a baking dish and salvaged it that way. I really didn’t want to waste the ingredients and time!
Normally, I’d give it another shot. But, since my sister also had problems, I’ll just move on to something else.
Lisa says
I’ve made this exact recipe dozens of times, and it always works great for me. Also, there was never an old recipe with less flour. I accidentally said the wrong amount in the original video but the blog post and recipe have always said 4 cups. That is the recipe. Your sister’s definitely didn’t work out if she used 2 cups of flour. 4 cups has worked perfectly for me for years I’ve been using this same recipe. Is your starter super dry possibly?
Sheree says
Lisa, I confused this recipe with the English Muffin recipe and sent a second comment identifying my mistake. I made both of these recipes this last weekend.
My sister and I both used the four cups of flour called for in the ingredients list. I used a dough hook, she did not.
My starter isn’t dry. I can pour it or scoop it. And it is very active.
I ended up baking the dough in a casserole dish with the filling in the middle of two layers of dough. The texture and taste are just what I would expect. I really wish the dough had been less runny.