Sourdough cinnamon rolls are sweet, buttery, and the perfect icing-topped breakfast treat. The fermentation process gives the cinnamon rolls 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 sourdough cinnamon rolls is to get it tasting great, but also get all the grains thoroughly fermented with sourdough.
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 rolls.
If you are new to sourdough, make sure to check out all my sourdough recipes, including how to make a sourdough starter.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
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.
- 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.
- Your hands are the best tools you have. Don’t be afraid to use them.
- Use string or unflavored dental floss to cut the cinnamon rolls.
Tools you may need:
- 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 Tutorial
Ingredients you will need:
1/2 cup fed sourdough starter
1/2 cup water
4 cups flour – I use freshly-milled hard wheat.
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
*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.
Cream Cheese Topping:
6 oz cream cheese
1/2 cup heavy cream
1/2 cup maple syrup or honey
2 tsp vanilla extract
Sourdough Cinnamon Roll Directions
Step 1: Make The Dough
In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together and then form into a ball. I like to just use my hands to form it into a ball.
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 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 combine well with your hands.
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.
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.
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 like to 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. Allow this to soak in and rise in a warm spot for about 1/2 hour to an hour.
Bake them in a 375 degree oven for 15 minutes. 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?
Step 7: Optional 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. I like to use my immersion blender to get the topping really smooth.
Pour over cinnamon rolls and enjoy.
Check out our farmhouse favorite breakfast and dessert sourdough recipes:
- Sourdough Biscuits – Long Fermented
- Sourdough Peach Cobbler Recipe
- How To Make Sourdough Waffles
- Cinnamon Maple Sourdough Apple Pie
- Sourdough French Toast Casserole Apple Cinnamon Raisin
- Sourdough Biscuits – Long Fermented
- Cinnamon Raisin Sourdough Bread
Sourdough Cinnamon Rolls Recipe Card
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. *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. Your hands are the best tools you have. Don't be afraid to use them.
Sourdough Cinnamon Rolls With Cream Cheese Topping
Ingredients
Instructions
Cream Cheese Topping
Notes
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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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!:)
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?
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! 🙂
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.
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
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!
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.
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!