How to Make Sourdough Cinnamon Rolls Worth the Wait

You love cinnamon rolls but want deeper flavor and a better crumb. Sourdough cinnamon rolls give tang, chew, and slow-fermented richness that’s worth the wait. This guide teaches you how to make sourdough cinnamon rolls with clear timings, exact measurements, and sensible shortcuts.

You’ll learn what to feed your starter, how long to ferment, how to shape perfect spirals, and how to bake and store them. Follow these steps and you'll get warm, sticky rolls you can be proud to share.

What You'll Need (ingredients + tools for sourdough cinnamon rolls)

Ingredients

• 500g (4 cups) all-purpose flour
• 200g (1 cup) active sourdough starter, fed and bubbly
• 200ml (¾ cup + 2 tbsp) warm milk
• 60g (¼ cup) granulated sugar
• 60g (4 tbsp) melted butter
• 1½ tsp salt

Filling & Glaze

• 100g (½ cup) brown sugar
• 2 tbsp ground cinnamon
• 60g (4 tbsp) softened butter
• 120g (1 cup) powdered sugar, 2–3 tbsp milk, 1 tsp vanilla for glaze

Tools

• Rolling pin, 9×13-inch pan or cast-iron skillet, bench scraper, kitchen scale.

Preparing Your Starter and Dough

1. Feed your starter 4–6 hours before mixing. It should double and be bubbly.
2. Mix 200g starter, 200ml warm milk, 60g sugar, and 60g melted butter in a bowl.
3. Add 500g flour and 1½ tsp salt. Stir until a shaggy dough forms.
4. Autolyse for 30 minutes (covered). This hydrates flour and improves gluten.

Bulk ferment

• Let dough rise 3–5 hours at room temp until puffy. For more flavor, refrigerate overnight (8–12 hours) and continue next day.

Tips

• If dough feels very sticky, add 1 tbsp flour at a time.
• Use the poke test: if it springs slowly, it’s ready to shape.

Rolling, Filling, and Shaping

1. Turn dough onto floured board and roll into a 30×40 cm (12×16 inch) rectangle.
2. Spread 60g softened butter evenly.
3. Mix 100g brown sugar and 2 tbsp cinnamon; sprinkle over butter.
4. Starting at a long edge, roll tightly into a log. Seal the seam.

Cutting and proofing

• Slice into 9–12 rolls using a serrated knife or dental floss.
• Place rolls in a greased 9×13-inch pan or skillet.
• Proof at room temp 2–3 hours, or refrigerate overnight for a slow second rise.

Pro tip

• Chill the log 20 minutes before slicing for cleaner cuts.

Baking, Glazing, and Storage

Baking

• Preheat to 180°C / 350°F.
• Bake 25–30 minutes until golden and internal temp about 92°C / 198°F.
• If edges brown too fast, tent with foil.

Glaze

• Whisk 120g powdered sugar, 2 tbsp milk, and 1 tsp vanilla until smooth.
• Drizzle warm rolls for glossy finish.

Storage & make-ahead

• Make ahead: shape and refrigerate overnight, then bake in morning.
• Store baked rolls in an airtight container 2 days at room temp.
• Freeze unbaked rolls on a tray, then bag for up to 2 months. Thaw and bake as usual.

Troubleshooting

• Dense rolls: likely underproofed; give more time or warmer proofing spot.
• Flat rolls: over-proofing can collapse the spiral.
• Dry crumb: reduce flour by 10–20g next batch.

Warm tip: use your oven’s light as a proofing spot for a consistent warm environment.

You did it — tangy, tender, richly flavored sourdough cinnamon rolls that reward the wait. Pin this guide for your next weekend bake and save the timeline and shortcuts. Which tip will you try first — overnight fridge proof or quick room-temp method? Save this for later and share with friends who love a good bake!