Soft & Fluffy Sourdough Cinnamon Rolls

December 14, 2025

The ultimate make-ahead holiday (or weekend) treat

There is just something magical about sourdough cinnamon rolls. They’re soft and pillowy, lightly tangy, perfectly sweet, and filled with that classic cinnamon swirl that makes everyone wander into the kitchen asking, “Are those done yet?”

These Soft & Fluffy Sourdough Cinnamon Rolls are perfect for holiday breakfasts, brunch gatherings, or slow weekend mornings. They’re naturally leavened, easy to prep ahead, and bake up beautifully every single time.

Why You’ll Love These Sourdough Cinnamon Rolls

Soft, fluffy, bakery-style texture
Perfect for make-ahead mornings
Ideal for holidays, brunch, or feeding a crowd
Finished with a dreamy cream cheese icing

If you’ve only ever made yeasted cinnamon rolls, this version will absolutely win you over.

Ingredients

Dough

120 g active sourdough starter (100% hydration)
240 g warm milk (whole or dairy-free)
75 g sugar
75 g butter, melted and cooled
1 large egg
8 g salt
520 g unbleached all-purpose flour

Cinnamon Filling

115 g butter, softened
150 g brown sugar
3 tablespoons cinnamon
Pinch of salt

Cream Cheese Icing

115 g cream cheese, softened
45 g butter, softened
120 g powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream, as needed

🕒 Instructions

1. Mix the Dough

In a large bowl, whisk together the sourdough starter, warm milk, sugar, melted butter, and egg. Add the flour and salt and mix until a soft dough forms.

Knead by hand or with a stand mixer for 5–7 minutes, until smooth and elastic.

2. Bulk Fermentation

Cover the dough and let it ferment at room temperature for 6–8 hours, until puffy and relaxed. It won’t necessarily double, but it should feel lighter and airy.

3. Optional Cold Ferment

For deeper flavor and easier rolling, refrigerate the dough for 1–12 hours after bulk fermentation.

This step is optional but highly recommended, especially for holiday baking.

4. Roll & Fill

Roll the dough into a rectangle about 16 x 12 inches.

Spread the softened butter evenly over the dough. Sprinkle with brown sugar, cinnamon, and a pinch of salt.

Roll tightly from the long edge into a log.

5. Shape the Rolls

Slice into 12 equal rolls using unflavored dental floss or a sharp knife.

Place the rolls into a buttered 9 x 13-inch baking dish.

6. Second Rise

Cover and let the rolls rise for 2–4 hours at room temperature, until noticeably puffy.

For overnight baking, cover and refrigerate at this stage. The next morning, let them sit at room temperature for about 60–90 minutes before baking.

7. Bake

Bake at 350°F (175°C) for 25–30 minutes, until lightly golden and baked through.

For extra gooey rolls, pour about 60 g warm cream over the rolls just before baking.

8. Ice & Serve

While the rolls are still warm, beat together the cream cheese icing ingredients until smooth and spread generously over the tops.

Serve warm and watch them disappear.

Make-Ahead & Storage Tips

Make-ahead: Shape the rolls and refrigerate overnight.
Freezer-friendly: Freeze unbaked rolls after shaping and bake straight from frozen with extra time.
Storage: Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days.

Perfect for Holiday Breakfast or Brunch

These sourdough cinnamon rolls are made for Christmas morning, holiday brunches, and cozy gatherings. They feel special without being fussy and bring everyone together in the best way possible.

If you’re building a holiday baking tradition, this is a recipe you’ll come back to year after year.

DOWNLOAD the Recipe HERE

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