15 Heavenly Easy Sourdough Cinnamon Rolls Worth Waking Up For

You know that smell that makes you stop everything? Warm vanilla, caramelized sugar, and a little tang in the air. That's sourdough cinnamon rolls doing their morning magic. If you love the tangy depth of a slow-fermented starter plus the pillowy pull of classic cinnamon rolls, you're in the right place.

This list of 15 heavenly easy sourdough cinnamon rolls gives you everything from quick same-day bakes to overnight, slow-fermented loaves of gooey comfort. You’ll find classic glazed rolls, maple pecan twists, cream-cheese swirls, and a few clever shortcuts that keep things simple. Each recipe includes full ingredients, clear instructions, and serving tips.

Pin the recipes you love, try one this weekend, and keep your starter busy. These sourdough cinnamon rolls are worth waking up for, whether you want a weekend project or a fast weekday treat.

1. Classic Tangy Sourdough Cinnamon Rolls

This is the classic you crave. The sourdough starter adds a gentle tang that balances brown sugar and butter. The rolls are soft inside and slightly crisp on the outside. They’re perfect for weekend mornings and holiday brunches. You’ll love the sweet-spicy aroma while they bake. Prep includes an overnight rest for deeper flavor.

Ingredients

• 1 cup (240 g) active sourdough starter (fed, bubbly, room temp)
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm (about 100°F/38°C)
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted and cooled
• 1/3 cup (70 g) brown sugar, packed (filling)
• 2 tbsp ground cinnamon (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 4 oz (115 g) cream cheese, softened (glaze)
• 1 cup (120 g) powdered sugar (glaze)
• 1 tsp vanilla extract (glaze)
• 1-2 tbsp milk to thin glaze if needed

Instructions

1. Whisk starter, warm milk, egg, and melted butter in a bowl until smooth.
2. Add flour, sugar, and salt. Stir until a shaggy dough forms.
3. Knead 6–8 minutes by hand or 4–5 minutes in a mixer. Dough should be smooth and slightly tacky.
4. Place dough in a greased bowl. Cover and let rest at room temperature 3–4 hours, or refrigerate overnight for deeper tang.
5. On a floured surface, roll dough to a 12×16 inch rectangle. Spread 2 tbsp softened butter over surface.
6. Mix brown sugar and cinnamon. Sprinkle evenly. Roll tightly from long side to form a log.
7. Cut into 12 equal rolls. Place in a greased 9×13-inch pan. Cover and proof 1.5–2 hours, until puffy.
8. Preheat oven to 375°F (190°C). Bake 22–26 minutes, until edges are golden and center springs back.
9. While rolls bake, beat cream cheese, powdered sugar, vanilla, and 1–2 tbsp milk until smooth.
10. Cool rolls 10 minutes, then spread glaze. Insert toothpick into center to test doneness; it should come out cleanish, with soft crumbs.

How to Serve It

Serve warm on a large ceramic platter. Drizzle extra glaze and sprinkle flaky sea salt for contrast. Pair with strong coffee or chai tea. Store leftovers in an airtight container for 2 days at room temperature or 5 days refrigerated. Reheat in a 300°F oven 8–10 minutes. For a make-ahead option, shape rolls and refrigerate overnight before proofing and baking.

2. Overnight Refrigerator Sourdough Cinnamon Rolls (No Rush)

This version is all about slow flavor with minimal morning effort. The dough rests in the fridge overnight for a deep, tangy note. You get soft, pillowy centers and a richer profile. It’s perfect when you want hands-off prep the night before. Anyone who likes planning ahead will adore these.

Ingredients

• 1 cup (240 g) active sourdough starter, at room temp
• 3 cups (384 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp salt
• 3/4 cup (180 ml) whole milk, warmed to 100°F (38°C)
• 1 large egg, room temperature
• 1/4 cup (57 g) unsalted butter, melted and cooled
• 1/2 cup (110 g) brown sugar, packed (filling)
• 3 tbsp ground cinnamon (filling)
• 3 tbsp unsalted butter, softened (for spreading)
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp milk (glaze)
• 1 tsp vanilla extract

Instructions

1. Whisk starter, warm milk, egg, and melted butter until combined.
2. Add flour, sugar, and salt. Mix into a soft dough.
3. Knead 6–8 minutes until smooth and elastic.
4. Place dough in a greased bowl. Cover and refrigerate 8–18 hours.
5. Next morning, roll dough into a 12×16 inch rectangle. Spread 3 tbsp softened butter.
6. Mix brown sugar and cinnamon. Sprinkle evenly and roll tightly.
7. Slice into 9–12 rolls and place in a greased baking dish. Cover and let sit at room temp 45–60 minutes.
8. Preheat oven to 375°F (190°C). Bake 24–28 minutes until golden.
9. Mix powdered sugar, milk, and vanilla for glaze. Drizzle over warm rolls.

How to Serve It

Serve on a wooden board with a scattering of chopped toasted pecans. Garnish with a light dusting of powdered sugar. Pairs well with vanilla latte or cider. Store covered at room temperature for up to 2 days. For longer storage, freeze baked rolls individually, then reheat. This recipe is ideal for brunch guests who love sourdough tang.

3. Brown Butter Sourdough Cinnamon Rolls with Sea Salt

Brown butter boosts nuttiness and depth. The rolls have a tender crumb and a caramelized aroma. A sprinkle of coarse sea salt brightens the sweetness. You’ll notice rich toffee notes that pair beautifully with sourdough tang. These are great for special weekend breakfasts.

Ingredients

• 1 cup (240 g) active sourdough starter, bubbly
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 4 tbsp (56 g) unsalted butter, browned and cooled
• 1/2 cup (110 g) brown sugar, packed (filling)
• 2 tbsp ground cinnamon (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp milk (glaze)
• Flaky sea salt, for sprinkling

Instructions

1. Combine starter, warm milk, egg, and browned butter until smooth.
2. Stir in flour, sugar, and salt. Knead 6–8 minutes until elastic.
3. Rest dough in a greased bowl, covered, 3 hours at room temp or overnight in fridge.
4. Roll dough into a 12×16 inch rectangle. Spread 2 tbsp softened butter.
5. Mix brown sugar and cinnamon and sprinkle evenly. Roll tightly into a log.
6. Cut into 12 rolls and arrange in a greased 9×13 pan. Let proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C). Bake 22–26 minutes, until golden brown.
8. Make glaze by whisking powdered sugar and milk. Drizzle and sprinkle flaky sea salt.
9. Cool 10 minutes before serving so glaze sets.

How to Serve It

Plate on a neutral ceramic platter for contrast. Garnish with a light sprinkle of flaky sea salt and finely chopped toasted walnuts. Serve with black coffee or strong milk tea. Leftovers keep tightly covered for 2 days at room temperature. For an easy make-ahead, shape and freeze unbaked rolls; bake straight from frozen with an extra 6–8 minutes.

4. Maple Pecan Sourdough Cinnamon Rolls

Maple syrup replaces part of the sugar for a cozy, woodsy sweetness. Toasted pecans add crunch and contrast. The sourdough starter lends soft tang that balances maple richness. These rolls are perfect for fall breakfasts and brunch parties. Expect sticky glaze and nutty aroma.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (80 ml) pure maple syrup, plus 2 tbsp for glaze
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1/2 cup (110 g) brown sugar, packed (filling)
• 2 tbsp ground cinnamon (filling)
• 3 tbsp unsalted butter, softened (for spreading)
• 1 cup (120 g) toasted pecans, chopped
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp milk (glaze)

Instructions

1. Mix starter, warm milk, egg, melted butter, and maple syrup until smooth.
2. Add flour, sugar, and salt. Stir into a soft dough.
3. Knead 6–8 minutes until elastic. Cover and rest 3–4 hours or chill overnight.
4. Roll dough to 12×16 inches. Spread 3 tbsp softened butter.
5. Combine brown sugar and cinnamon. Sprinkle over dough and add toasted pecans.
6. Roll into a log and cut into 12 rolls. Place in greased pan and cover.
7. Proof 1–1.5 hours at room temp. Preheat oven to 375°F (190°C).
8. Bake 24–28 minutes until golden and fragrant.
9. Whisk powdered sugar, 2 tbsp maple syrup, and milk for glaze. Drizzle when warm.

How to Serve It

Serve on a wooden board with extra chopped toasted pecans on top. Pair with maple latte or black tea. Store leftover rolls in an airtight container for up to 3 days refrigerated. To make ahead, shape rolls and refrigerate overnight, then bake in the morning. Great for holiday brunch menus.

5. Sourdough Cinnamon Rolls with Cream Cheese Swirl

This version adds a luscious cream cheese layer inside and on top. The tang of the sourdough and cream cheese plays beautifully against brown sugar and cinnamon. Texture is rich and tender, almost melt-in-your-mouth. Ideal for fans of richer, bakery-style rolls.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 8 oz (225 g) cream cheese, softened (filling)
• 1/3 cup (67 g) brown sugar, packed (filling)
• 1 1/2 tbsp ground cinnamon (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 4 oz (115 g) cream cheese, softened (glaze)
• 3/4 cup (90 g) powdered sugar (glaze)
• 1 tsp vanilla extract

Instructions

1. Whisk starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Mix into a soft dough and knead 6–8 minutes.
3. Let dough rise covered 3–4 hours or refrigerate overnight for slow flavor.
4. Beat 8 oz cream cheese, brown sugar, and cinnamon until smooth for the filling.
5. Roll dough into 12×16 inch rectangle. Spread 2 tbsp softened butter, then the cream cheese mixture.
6. Roll tightly and cut into 10–12 rolls. Place in greased pan and cover to proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C). Bake 24–28 minutes until edges are golden.
8. Beat 4 oz cream cheese, powdered sugar, and vanilla to make glaze. Spread over warm rolls.
9. Cool 10 minutes to let glaze set slightly before serving.

How to Serve It

Serve on a warm platter with a dusting of cinnamon. Add fresh berries for brightness. Pair with espresso or milky coffee. Store in the refrigerator for up to 4 days, as cream cheese is perishable. For make-ahead, assemble rolls and freeze unbaked; thaw and bake when needed.

6. Vegan Sourdough Cinnamon Rolls (Dairy-Free)

These dairy-free rolls keep the tang and texture you love. Plant-based butter and coconut milk make the dough tender. The filling is rich and sticky without dairy. Vegans and dairy-sensitive eaters will enjoy warm, fragrant rolls any morning.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (384 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp salt
• 3/4 cup (180 ml) full-fat coconut milk, warmed
• 2 tbsp neutral oil (e.g., canola), room temp
• 1/4 cup (56 g) vegan butter, melted (dough)
• 1/2 cup (110 g) brown sugar, packed (filling)
• 3 tbsp ground cinnamon (filling)
• 3 tbsp vegan butter, softened (for spreading)
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp coconut milk (glaze)
• 1 tsp vanilla extract

Instructions

1. Mix starter, warm coconut milk, oil, and melted vegan butter until combined.
2. Add flour, sugar, and salt. Stir into a soft, slightly sticky dough.
3. Knead 6–8 minutes until smooth. Rest covered 3–4 hours or overnight in fridge.
4. Roll dough to 12×16 inches and spread 3 tbsp softened vegan butter.
5. Mix brown sugar and cinnamon. Sprinkle over dough and roll tightly.
6. Cut into 12 rolls, place in greased pan, and proof 1–1.5 hours.
7. Preheat 375°F (190°C) and bake 22–26 minutes until golden.
8. Whisk powdered sugar, coconut milk, and vanilla for glaze. Drizzle on warm rolls.
9. Let cool 10 minutes to set glaze.

How to Serve It

Serve with coconut-yogurt or dairy-free ice cream on the side. Garnish with toasted coconut flakes for crunch. Store in an airtight container at room temperature for 2 days, or refrigerate. Freeze portions for longer storage. These rolls are great for plant-based brunches.

7. Cardamom & Orange Sourdough Cinnamon Rolls

Cardamom adds a floral warmth that lifts cinnamon beautifully. Fresh orange zest brightens the dough and glaze. These rolls feel light and aromatic. They’re perfect for spring mornings or a fancy brunch. You'll notice citrus notes with a delicate spice finish.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1/3 cup (67 g) brown sugar, packed (filling)
• 1 tbsp ground cinnamon, 1/2 tsp ground cardamom (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp fresh orange juice (glaze)
• 1 tsp orange zest, plus extra for garnish

Instructions

1. Whisk starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Mix into dough and knead 6–8 minutes.
3. Let dough rest covered 3–4 hours, or refrigerate overnight.
4. Roll dough into 12×16 inch rectangle. Spread 2 tbsp softened butter.
5. Combine brown sugar, cinnamon, and cardamom. Sprinkle over dough and add zest.
6. Roll tightly and slice into 10–12 rolls. Place in a greased dish to proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C) and bake 22–26 minutes until golden.
8. Mix powdered sugar, orange juice, and orange zest to make a glossy glaze.
9. Drizzle over warm rolls and garnish with extra orange zest.

How to Serve It

Plate on a bright ceramic dish and add thin orange slices for color. Pair with Earl Grey or citrus tea. Store in an airtight container for 2 days. To prep ahead, assemble and freeze unbaked rolls; thaw and bake the morning you plan to serve them.

8. Poppy Seed & Lemon Sourdough Cinnamon Rolls

Lemon keeps these rolls bright and fresh. Poppy seeds add tiny crunchy bites. Together with sourdough tang, they feel lively and less sweet. These are ideal for brunches or morning tea. You’ll love the zesty aroma as they bake.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1/3 cup (67 g) brown sugar, packed (filling)
• 1 tbsp ground cinnamon (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• Zest of 1 lemon (in filling)
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp lemon juice (glaze)
• 1 tbsp poppy seeds plus extra for garnish

Instructions

1. Combine starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Knead 6–8 minutes until elastic.
3. Rest dough covered 3–4 hours, or chill overnight for more tang.
4. Roll into a 12×16 inch rectangle. Spread 2 tbsp softened butter and sprinkle lemon zest.
5. Mix brown sugar and cinnamon. Sprinkle over dough and add 1 tbsp poppy seeds.
6. Roll tightly and cut into 10–12 rolls. Place in greased pan and proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C). Bake 22–26 minutes until golden.
8. Whisk powdered sugar and lemon juice for glaze. Drizzle and sprinkle poppy seeds.
9. Cool 10 minutes before serving.

How to Serve It

Serve on a bright plate with lemon wedges. Garnish with extra poppy seeds and a light dusting of powdered sugar. Pair with green tea or a citrusy coffee. Store in the fridge for up to 3 days. These rolls are refreshing for spring brunches and showers.

9. Overnight "No Knead" Sourdough Cinnamon Rolls

No knead, big flavor. This method uses time, not muscle. The dough is effortless and still yields soft, open crumb rolls. You’ll appreciate the ease and the sourdough depth. Perfect when you want bakery results without heavy work.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (384 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp salt
• 1 cup (240 ml) whole milk, room temperature
• 2 tbsp unsalted butter, melted (dough)
• 1/2 cup (110 g) brown sugar, packed (filling)
• 3 tbsp ground cinnamon (filling)
• 3 tbsp unsalted butter, softened (for spreading)
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp milk (glaze)
• 1 tsp vanilla extract

Instructions

1. Stir starter, milk, and melted butter in a large bowl.
2. Add flour, sugar, and salt. Mix until a sticky dough forms.
3. Cover and let rest at room temperature 2–3 hours, then refrigerate 8–12 hours.
4. Roll dough on a floured surface into a 12×16 inch rectangle. Spread 3 tbsp softened butter.
5. Combine brown sugar and cinnamon and sprinkle evenly. Roll up snugly.
6. Slice into 12 rolls and place in greased pan. Let sit 45–60 minutes at room temp.
7. Preheat oven to 375°F (190°C). Bake 22–26 minutes until golden and set.
8. Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls.
9. Allow 10 minutes cooling time so glaze sets.

How to Serve It

Serve with a wooden spreader and extra glaze on the side. Pair with drip coffee for a lazy weekend. Store in an airtight container for up to 3 days at room temperature. Freeze unbaked rolls individually if you want quick future breakfasts.

10. Apple-Cinnamon Sourdough Rolls with Streusel

Tiny apple chunks add moist sweetness and texture. A crunchy streusel topping brings a bakery feel. The sourdough tang balances the fruit and sugar. These scream cozy fall mornings and family brunches. Expect juicy bites and cinnamon-spiced fragrance.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1 medium apple, peeled and finely chopped (about 1 cup)
• 1/2 cup (110 g) brown sugar, packed (filling)
• 2 tbsp ground cinnamon (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 1/2 cup (60 g) flour, for streusel
• 1/4 cup (50 g) brown sugar, for streusel
• 3 tbsp cold unsalted butter, cubed for streusel
• 1/2 tsp cinnamon, for streusel

Instructions

1. Mix starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Knead 6–8 minutes until elastic.
3. Cover and rest 3–4 hours or overnight in fridge.
4. Prepare streusel: rub flour, brown sugar, cinnamon, and cold butter until crumbly.
5. Roll dough to 12×16 inches. Spread 2 tbsp softened butter and sprinkle brown sugar and cinnamon.
6. Scatter finely chopped apple evenly. Roll up and slice into 10–12 rolls.
7. Place rolls in greased pan, top with streusel, and proof 1–1.5 hours.
8. Preheat oven to 375°F (190°C). Bake 24–28 minutes until streusel is golden and apples bubble.
9. Cool 10 minutes before serving.

How to Serve It

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. Garnish with thin apple slices or a sprinkle of cinnamon. Store in the fridge for up to 3 days. Reheat gently in a 300°F oven for 8 minutes. Great for holiday breakfasts and cozy weekend treats.

11. Chocolate Swirl Sourdough Cinnamon Rolls

Chocolate and sourdough pair surprisingly well. Cocoa in the filling adds depth and a slight bitterness. The dough stays tender and fairly light. These are perfect for chocoholics who want flaky, gooey treats. Expect rich aroma and melty centers.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1/3 cup (40 g) unsweetened cocoa powder (filling)
• 1/2 cup (110 g) brown sugar, packed (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 1/2 cup (90 g) dark chocolate chips, for sprinkling
• 1/2 cup (120 g) chocolate ganache or melted chocolate, for drizzle

Instructions

1. Combine starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Knead 6–8 minutes until elastic.
3. Rest dough covered 3–4 hours or chill overnight for deeper flavor.
4. Roll dough to 12×16 inches and spread 2 tbsp softened butter.
5. Mix cocoa powder and brown sugar. Sprinkle evenly and add chocolate chips.
6. Roll and cut into 10–12 rolls. Place in a greased pan and proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C) and bake 22–26 minutes.
8. Drizzle warm chocolate ganache over the rolls once slightly cooled.
9. Cool 10 minutes so ganache sets.

How to Serve It

Serve on a dark plate to highlight the chocolate sheen. Add a dusting of cocoa powder or chocolate shavings. Pair with espresso or milk. Store cooled rolls in an airtight container for 2 days at room temperature. Freeze unbaked for quick future bakes.

12. Cranberry-Orange Sourdough Cinnamon Rolls

Tart cranberries cut the sweetness and add color. Orange zest keeps things bright. These rolls feel festive and lively. They're ideal for holiday mornings or brunch with friends. Expect a fruity aroma and a pleasing tang.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1/2 cup (80 g) dried cranberries, chopped
• 1/3 cup (67 g) brown sugar, packed (filling)
• 1 1/2 tbsp ground cinnamon (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 1 cup (120 g) powdered sugar (glaze)
• 2 tbsp orange juice (glaze)
• 1 tsp orange zest

Instructions

1. Mix starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Knead 6–8 minutes until elastic.
3. Rest covered 3–4 hours or refrigerate overnight.
4. Roll dough to 12×16 inches, spread 2 tbsp softened butter, and sprinkle brown sugar and cinnamon.
5. Scatter chopped cranberries evenly. Roll into a log and slice into 10–12 rolls.
6. Place in greased pan and proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C). Bake 22–26 minutes until golden.
8. Whisk powdered sugar, orange juice, and zest for glaze. Drizzle over warm rolls.
9. Cool 10 minutes before serving.

How to Serve It

Serve with a hot cup of spiced tea or mulled cider. Garnish with extra orange zest and a few whole cranberries for color. Store refrigerated for up to 4 days. For a make-ahead, shape and freeze unbaked; bake as needed for holiday breakfasts.

13. Nutella-Stuffed Sourdough Cinnamon Rolls

For chocoholic mornings, this one’s for you. Nutella adds a creamy, hazelnut-filled surprise inside each roll. The sourdough tang keeps the sweetness balanced. These feel indulgent and playful. Expect melty centers and a toasted-nut aroma.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1/2 cup (150 g) Nutella, chilled slightly for easier handling
• 1/3 cup (67 g) brown sugar, packed (filling)
• 2 tbsp ground cinnamon (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 1/4 cup (30 g) toasted hazelnuts, chopped for garnish

Instructions

1. Combine starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Knead 6–8 minutes until elastic.
3. Rest dough covered 3–4 hours or refrigerate overnight.
4. Roll dough into 12×16 inches and spread 2 tbsp softened butter.
5. Mix brown sugar and cinnamon. Spread evenly, then dot with slightly chilled Nutella.
6. Roll tightly, slice into 10–12 rolls, and arrange in a greased pan.
7. Proof 1–1.5 hours. Preheat oven to 375°F (190°C) and bake 22–26 minutes.
8. Cool 8–10 minutes, then garnish with chopped hazelnuts and a light dusting of cocoa if desired.

How to Serve It

Serve warm with extra Nutella on the side for dipping. Pair with cold milk or a cappuccino. Store in an airtight container for 2 days. To make ahead, fill and freeze unbaked; bake from frozen with a few extra minutes in the oven.

14. Spiced Pear & Ginger Sourdough Rolls

Pear keeps things moist and subtly sweet. Crystallized ginger adds warmth and a spicy bite. The sourdough starter brings a gentle tang that complements the fruit. These rolls are cozy and slightly sophisticated. Great for weekend brunches or dessert.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1 medium pear, peeled and finely chopped (about 1 cup)
• 1/3 cup (67 g) brown sugar, packed (filling)
• 1 tsp ground cinnamon, 1/4 tsp ground ginger (filling)
• 2 tbsp crystallized ginger, chopped
• 2 tbsp unsalted butter, softened (for spreading)

Instructions

1. Mix starter, warm milk, egg, and melted butter until combined.
2. Add flour, sugar, and salt. Knead 6–8 minutes until smooth.
3. Rest dough covered 3–4 hours or refrigerate overnight.
4. Roll dough to 12×16 inches, spread 2 tbsp softened butter.
5. Mix brown sugar, cinnamon, and ground ginger. Sprinkle over dough and scatter pear and crystallized ginger.
6. Roll into a log and cut into 10–12 rolls. Arrange in greased pan and proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C). Bake 22–26 minutes until golden.
8. Cool 10 minutes before serving so juices settle.

How to Serve It

Serve warm with a light drizzle of honey or a quick vanilla glaze. Garnish with thin pear slices or extra crystallized ginger. Store refrigerated for up to 3 days. These rolls are lovely for a late-autumn brunch or as a dessert with whipped cream.

15. Cardamom-Spiced Cardamom Roll (Double Cardamom) Sourdough Cinnamon Rolls

This one doubles down on cardamom for a fragrant, floral pastry. The spice plays beautifully with sourdough tang and cinnamon. Rolls are aromatic, tender, and slightly exotic. Great for when you want something different and comforting. Expect a warm, perfumed kitchen.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted
• 1/3 cup (67 g) brown sugar, packed (filling)
• 1 tbsp ground cinnamon, 1 tsp ground cardamom (filling)
• 2 tbsp unsalted butter, softened (for spreading)
• 1 cup (120 g) powdered sugar (glaze)
• 1–2 tbsp milk (glaze)
• 1/2 tsp ground cardamom (for glaze)

Instructions

1. Stir starter, warm milk, egg, and melted butter until smooth.
2. Add flour, sugar, and salt. Knead 6–8 minutes until elastic.
3. Let dough rise covered 3–4 hours, or chill overnight for deeper flavor.
4. Roll dough to 12×16 inches and spread 2 tbsp softened butter.
5. Combine brown sugar, cinnamon, and 1 tsp cardamom. Sprinkle evenly.
6. Roll into a log and cut into 10–12 rolls. Place in a greased pan and proof 1–1.5 hours.
7. Preheat oven to 375°F (190°C) and bake 22–26 minutes until golden.
8. Whisk powdered sugar, milk, and 1/2 tsp cardamom for glaze. Drizzle and let set.
9. Cool 10 minutes before serving.

How to Serve It

Serve with a steaming pot of cardamom tea or chai. Garnish with a light dusting of powdered sugar and a few crushed cardamom pods for aroma. Store in an airtight container for up to 3 days. These rolls are elegant for special breakfasts or a weekend treat.

Warm your mornings with one of these sourdough cinnamon rolls ideas. You’ve just got options ranging from quick no-knead versions to indulgent Nutella-stuffed rolls. Pin your favorites so you can come back when your starter is active. Try one tonight and bake early tomorrow. Which flavor are you most excited to make and share with friends or family?