Sourdough Cinnamon Rolls [with sourdough discard option]

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There is something about fluffy sourdough cinnamon rolls ... something seriously addicting that is! This easy sourdough cinnamon rolls recipe is delightfully soft and fluffy inside with swirls of cinnamon butter tickling your tastebuds!

You can choose to ice them with cream cheese frosting or leave them as they are. Which ever way you choose to eat these fluffy sourdough cinnamon rolls, it's safe to say you will enjoy them!

Fluffy sourdough cinnamon rolls.

If you're looking for something a little different, these Sourdough Gingerbread Rolls might be just the ticket or perhaps these fresh sourdough strawberry rolls! Or you might like this Christmas Tree Pull Apart made with sourdough cinnamon rolls or maybe this sourdough cinnamon roll focaccia bread or sourdough cinnamon roll pancakes are more your style!

You can also add the filling of these cinnamon rolls to this Sourdough Chocolate Star Bread. And if you really love cinnamon, why not try sourdough cinnamon raisin bread, sourdough snickerdoodle cookies, carrot cake sourdough muffins or sourdough discard monkey bread or some of these other fall inspired sourdough recipes.

How To Make Sourdough Cinnamon Rolls

This easy sourdough cinnamon rolls recipe is a cinch to make. Seriously, you might think that they're fiddly, but really they are quite simple. Of course, if you're not into waiting, make sure you check out these no wait sourdough cinnamon rolls.

There are quite a few steps, but if you just take your time, the actual hands on part isn't too bad.

Plus, you will be rewarded quite sweetly for your efforts!

I find it easiest to use a stand mixer to make the dough. It keeps things simple and you'll have the dough done in next to no time.

Here's how to make Fluffy Sourdough Cinnamon Rolls:

  1. Add warm milk and sugar to the stand mixer bowl. Beat until the sugar has dissolved.
  2. Now add flour, sourdough starter, vanilla and egg to the bowl and knead to a rough dough. Allow this dough to rest for around 30 minutes.
  3. Knead in the butter using your stand mixer.
  4. Now allow the dough to bulk ferment.
  5. When the dough is ready, roll it out into a rectangle and spread with the cinnamon butter filling.
  6. Roll into a log and cut into 12 rolls.
  7. Arrange the rolls in a cast iron skillet or baking tray and allow them get all nice and puffy. Line the skillet with baking paper to make it easier to lift the rolls out in one piece once baked.
  8. Bake until golden and bubbling!
  9. Allow the rolls to cool before smothering them in cream cheese frosting!

Baking Timeline for Sourdough Cinnamon Rolls

You can easily make these fluffy sourdough cinnamon rolls fit into your schedule. Maybe you want to have them ready at a certain time for a special occasion.

These delicious sweet sourdough rolls are perfect for Christmas morning breakfast! Here's how to have them ready for a leisurely breakfast!

Baking Timeline for Fluffy Sourdough Cinnamon Rolls

TimeProcess
8.00amMix and knead dough for sourdough cinnamon rolls.
9.00amCover dough and allow to bulk ferment.
5.30pmRoll out dough, spread filling and roll. Cut into individual rolls and place into cast iron skillet.
6.00pmAllow rolls to sit for around an hour before covering in plastic wrap and placing into fridge for the night.
6.30amTake rolls out of the fridge and allow them to come to room temperature.
8.00amBake sourdough cinnamon rolls for 20 mins (make frosting while they're baking).
8.20amAllow rolls to cool for around 30 minutes.
9.00amSmother in vanilla frosting and enjoy!

Sourdough Cinnamon Rolls Discard Variation

If you are needing this sourdough cinnamon rolls recipe in a hurry or you want to use up some sourdough discard, you can add some commercial yeast (rather than baking soda and baking powder).

Using yeast isn't a bad thing - you just won't get the fermented tang that you get from using only sourdough starter.

If you're going to use discard and yeast, add up to 7g of yeast to the milk and sugar when you first mix it. Add the discard instead of "sourdough starter" (even though they are really the same thing).

Your dough will rise quite fast once you add yeast so you'll need to keep an eye on it.

To slow things down, you could do the second rise in the fridge, since commercial yeast will keep on rising even in colder temperatures.

This is also a good way to put the scrolls on hold if you wanted to bake them the next day or you just run out of time to bake them on the same day.

Fluffy sourdough cinnamon rolls all puffed up and ready for baking.

Recipe Tips

To ensure you get the fluffiest, softest sourdough cinnamon rolls, there are a few things you'll need to do when making this sourdough cinnamon rolls recipe:

  • Make sure that you're using a strong, happy sourdough starter. This will ensure that your dough rises and all the little yeastie beasties give you the softest risen dough. Unlike this no wait sourdough cinnamon rolls recipe, which uses baking powder for its rise, this sourdough cinnamon rolls recipe relies on your healthy, active sourdough starter.
  • Warming the milk and sugar before you start will give your dough a nice kick start and ensure that the dough rises nicely.
  • Using a mix of white and brown sugar in the filling gives such a lovely result - you'll get a delicious swirl of cinnamon sugar and the bottoms of the rolls will be sticky and caramelised.
  • Make sure you give yourself enough dough to roll up into a log. You want to roll the dough as tightly as you can to ensure that you get as many cinnamon sugar ribbons through the dough as you can.
  • Use dental floss to cut the rolls. Seriously! It works better than a sharp knife! Use a ruler/dough scraper to measure where you want to cut each of the rolls and then pop the dental floss under the log and use it to cut through each roll for perfect cuts every single time! It will stop you squashing the delicate rolls by trying to cut them with a knife.
  • Ensure that the dough is puffy and full before baking - if it isn't, you'll get under proofed, gummy rolls. Proofing the rolls after shaping and before baking is crucial for success when making this sourdough cinnamon rolls recipe.
Fluffy sourdough cinnamon rolls that have been perfectly cut using dental floss so that the dough isn't squashed.

Perfect Cream Cheese Frosting for Sourdough Cinnamon Rolls

I absolutely love cream cheese frosting. Seriously, I could eat a whole bowl of it on top of my cinnamon rolls! But I also don't like it super sweet, go figure!

So it can be hard to get it just right!

If you want to, you can increase the amount of sugar in the frosting (if you like it super sweet). The recipe makes quite a bit, so you can decide how much frosting to add!

If there's leftovers, I also like to add it to these sourdough pumpkin cinnamon rolls or even these sourdough cinnamon muffins. It's also delicious spread on this sourdough discard banana bread.

These fluffy sourdough cinnamon rolls would also work with a glaze if you'd prefer. Or even just a dusting of powdered sugar if you're not a huge frosting fan.

Fluffy sourdough cinnamon rolls smothered in vanilla cream cheese frosting.

Frequently Asked Questions

Should cinnamon rolls touch when baking?

This is really personal preference. If you want individual buns then it's better to not allow them to touch when rising or baking (so space them out more). I find that they rise and bake better when they're touching. You get a lovely fluffy roll with a gooey, glazed bottom!

Why are my sourdough cinnamon rolls tough?

The number one reason that cinnamon rolls come out tough is using too much flour. Avoid adding more flour to the dough, even if you feel that it's sticky. And definitely don't use any flour during shaping. This enriched dough should be silky and elastic - it shouldn't be sticky.

Should you use white sugar or brown sugar for sourdough cinnamon rolls?

This is really personal preference. I find that white sugar in the dough will give you the fluffiest rolls possible. I then add white sugar and brown sugar to the filling.

How do you make sourdough cinnamon rolls rise higher?

You need to use bread flour rather than all purpose flour. Bread flour contains a higher protein and gluten content which will give you lofty cinnamon rolls.

FLUFFY SOURDOUGH CINNAMON BUNS - PINTEREST IMAGE
FLUFFY SOURDOUGH CINNAMON BUNS

Sourdough Cinnamon Rolls Recipe

The fluffiest and easiest sourdough cinnamon rolls around ... plus an option to use sourdough discard. It doesn't get any better than this!
4.62 from 134 votes
Prep Time 1 hour
Cook Time 25 minutes
Total Time 13 hours 25 minutes
Servings 12 Rolls
Calories 440 kcal

Equipment

  • Stand Mixer
  • Rolling Pin
  • Cast Iron Pan

Ingredients  

Dough

  • 500 g Bread Flour
  • 100 g Sourdough Starter Fed and bubbly
  • 200 g Milk Warm (37C)
  • 7 g Salt
  • 1 Egg (approx. 45g)
  • 80 g Sugar Caster/Fine Sugar
  • 50 g Butter Room Temp
  • 5 g Vanilla Extract

Cinnamon Butter Filling

  • 100 g Butter Cold
  • 100 g White Sugar Caster/Fine
  • 100 g Brown Sugar Light or Dark
  • 15 g Cinnamon ground

Vanilla Cream Cheese Frosting

  • 125 g Cream Cheese Block - not spreadable
  • 25 g Butter Cold
  • 100 g Powdered Sugar
  • 5 g Vanilla Extract
  • 1 pinch Salt

Instructions 

To make the dough

  • Warm the milk to around 37C. Add the warm milk and sugar to the bowl of your stand mixer and mix until the sugar has thoroughly dissolved.
    You can just warm the milk in the microwave before putting into your stand mixer bowl. You just don't want cold milk in your dough as it will take forever to rise!
  • Now add your sourdough starter, egg, vanilla, salt and flour and use your stand mixer to knead into a rough dough. This shouldn't take too long (around 2 to 3 minutes). Leave the dough to rest in the stand mixer bowl for around 30 minutes.
  • Add the butter and knead into the dough until the dough is smooth and fairly elastic. You may need to increase the speed of your stand mixer to allow the butter to be incorporated (see notes below).
  • Transfer to the dough to a bowl and allow to ferment. You want the dough to rise a little (around 30%) and feel soft to the touch. This needs to happen at room temp - not in the fridge.
  • Once the dough has finished bulk ferment, you will need to fill and shape the cinnamon rolls.

Rolling and Filling the Dough

  • Before you roll out the dough you need to make the filling. Add brown sugar, white sugar, cinnamon and butter to a stand mixer and mix until it resembles wet sand. Set aside while you roll out the dough.
  • Turn the dough out on to the counter. It shouldn't be sticky and be easy the handle. Do not use flour when rolling out the dough.
  • Gently roll the dough out into a rectangle. 60cm x 30cm is a good size to aim for. It doesn't have to be perfect, but the bigger you an get it, to more perfect cinnamon sugar swirls you will get.
  • Spread the filling all over the dough, leaving a 10cm gap on one of the long edges. You need to leave a gap so that dough will stick to itself when you roll it.
    Cinnamon roll dough rolled out into a rectangle. Filling is spread onto the dough except for a 10cm strip on one of the long edges.
  • Once the filling is spread, roll the dough into a log, starting on the opposite long edge to the gap you've left.
  • Roll the dough into a tight log, using the unfilled dough to seal the log. You can spray a little water on the part where the dough joins if you want to - but the dough should stick to itself without it.
    Lay the log out with the seam underneath.
  • Cut the log into approximately 12 pieces (you can measure and divide by 12 if you want them to look even - or just go freehand if you're not too fussed). Using dental floss to cut them will help you keep their shape and give the cinnamon rolls a flat surface.
    Dough is rolled up with filling inside. Using dental floss to cut each roll with precision.
  • Place the rolls into a cast iron skillet lined with baking paper (I've used a 12" skillet). Face all the seams inwards so that they don't unravel. If you don't have a cast iron skillet, a baking tray or casserole dish is perfectly fine. They don't have to touch as they will once the dough is puffy.

Second Rise

  • Cover the skillet containing the rolls with a tea towel or plastic wrap and allow the dough to rise. The dough is enriched, so it will take a little longer than normal (especially since we are dealing with sourdough).
    Once the dough is puffy, you can bake them straight away - or see baking timeline above to extend the second rise and hold them in the fridge overnight.

Baking

  • Once the rolls are puffy and have taken up the room in the skillet, it's time to bake them. Preheat your oven to 180C/356F.
    Puffy sourdough cinnamon rolls ready to be baked in the oven.
  • Bake rolls for 20 minutes at 180C/356F. Keep an eye on them though as they will burn easily due to the sugar.
  • Once they're finished baking, leave them to cool in the skillet for around 30 minutes before taking them out.
  • Once they're out of the oven, you can brush them with butter to give them a nice glaze. You can leave them unbuttered if you prefer. The butter will give them a nice shine.

Vanilla Cream Cheese Frosting

  • Add cream cheese, butter, powdered sugar, vanilla and salt to your stand mixer. Beat the frosting until it's thick and glossy. Store in the fridge until ready to use.
  • Once the rolls have cooled a little (I leave it about 30 minutes) smother them in the vanilla cream cheese frosting. You can use a vanilla glaze or even just dust them in icing sugar if you prefer.

Notes

Thermomix - You can easily use a thermomix to make this recipe. Utilise the dough/knead function to  mix and knead the dough.
Adding Butter - butter is the last ingredient to add to the dough before it's left to bulk ferment. You may need to increase the speed of your mixer to get the butter to incorporate. It's best to add it in 10g increments. The dough may look greasy/slimy at first but persevere, it will incorporate if you give it enough time. The dough behaves much like brioche in this respect.

Nutrition

Calories: 440kcal Carbohydrates: 66g Protein: 7g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 58mg Sodium: 382mg Potassium: 103mg Fiber: 2g Sugar: 33g Vitamin A: 553IU Vitamin C: 1mg Calcium: 59mg Iron: 1mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!

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4.62 from 134 votes (113 ratings without comment)

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60 Comments

  1. 5 stars
    By far the best cinnamon rolls I have ever made, no contest! Everyone should try this recipe immediately….and prepare for a cinnamon roll experience like you have never had before.
    Thank you so much for sharing.

    1. 5 stars
      Just made these for the first time and they are heavenly! Just 2 problems. 1. I didn't roll the dough out as big so my rolls were way too fat. Not really a problem actually. LOL. But the second one IS. All the sugar-butter filling seemed to just end up on the bottom of the pan with only trace amounts left in the rolls. What happened?

      1. My shaping is all over the place- doesn’t look anything like cinnamon rolls- more just like one big loaf- hopefully they pull apart🤷‍♀️

        1. I found the thinner that I could roll the dough the more swirls and the more even the cinnamon rolls were!

        2. 2 stars
          The dough is beautiful but boy the sweetness level would give anyone diabetes. My 3 and 5 -year- old refused to eat it which was a shame because it took a little while to make. I will skip the icing next time and also reduce the sugar for the filling.

  2. 5 stars
    Your recipe bio says that there is a sourdough discard option but I never saw one. I have made these SD cinnamon rolls several times with active starter and they are so yummy. But would love the discard option too. Everyone loves them.

      1. I would love to make these but I don’t have a stand mixer. What can I do instead? Regular Stretch & folds?
        Thanks!

        1. You can easily knead these sourdough cinnamon rolls by hand, like you would with regular bread dough 🙂 They work just fine, you'll just need to really knead the dough well to ensure it's silky smooth. TPM x

  3. Exactly like a big mall brand but BETTER! My kids eat these within 24 hours after I make them. If I could give this recipe 100 stars I would!

  4. This is my second try making these and they’ve been a huge hit! I feel like I’m learning and getting better each time! Delicious nonetheless!!

  5. 5 stars
    I just made these and they are amazing!! Thank you so much for this recipe. they turned out just like you imagine a cinnamon roll should look!

  6. If I want to use discard and yeast, how long will the bulk ferment and second rise take? Should I leave it on my counter overnight to bulk ferment or is that too long?? Maybe fridge would be better?

    1. If you add yeast, they won't take long to rise, maybe an hour or two. Definitely don't leave them on the counter as they will over ferment. The fridge is suitable once they're shaped. TPM x

    2. I am making these for the first time today. I have my dough mixed and rising for the “little bit/30%.” I don’t know what that means or how long it might take with active starter. I am thinking an hour or so? I don’t know how to figure the 30% deal as the next step says once bulk fermentation is finished to roll and fill. Can anyone help?

  7. 5 stars
    My daughter and I just split a warm roll with icing, we couldn't wait. I went with the discard option because I ran out of time yesterday, and my starter was just sitting there looking hungry. Tender, and the vanilla icing was the perfect amount of sweet. Thank you!

  8. 5 stars
    I’ve tried this recipe several times and it’s always delicious! I was wondering if you were going to freeze this recipe before baking, at what point would you suggest doing so?

  9. This by far is the BEST recipe I have found! Not only is it a bit less labor intensive, but the finished product is exactly what I was hoping for. The rise was higher than any previous recipes and the texture is certainly fluffier and not heavy! Thank you for this! (I took pictures of before and after baking. Unfortunately I cannot post them to my comment.)

  10. This recipe is so good you don't even need the cream cheese icing. I still made the icing which is wonderful as well but truly the best cinnamon rolls I've ever had. So soft and fluffy.

      1. Hi I forgot to add yeast to my discard... I didn't realize till it was in the Bf process. Do you think they're ruin?

        1. It really depends on how strong your starter is. If your starter is mature, discard would be enough to rise the dough without yeast 🙂

  11. Great recipe, making today again. To any one who likes to feed & use starter faster: I use a cooler with a cheap reptile heat pad & controller. A little water in a pan, set to 80 degrees & it rises 3x in 4hrs.

  12. 5 stars
    I want to love these so bad, but I have tried twice now and both times they come out super under-braked with the timing (I just added another 20 minutes and I will see). I don't have a cast iron so I tried a pie pan last time and now a casserole dish. Any tips? This is the only recipe I haven't had success yet so I am sure it is user error...

  13. 5 stars
    These are hands down the best cinnamon rolls I have ever eaten. They are also very easy to make. The hardest part is getting up so early to have them in the morning but so worth it.

  14. 5 stars
    OMG I think I have died and gone to heaven. Cinnamon roll heaven. These are the BEST cinnamon rolls I have ever eaten in my 56 years of life. I used discard and a lil yeast and the rest of recipe exactly as directed. The dough was so silky smooth and easy to work with. No flour needed and rolled up beautifully. I just can’t say enough good about them. You must give these a try.

  15. Can you help me understand why the butter should be cold when preparing the filling and the icing?? Cold butter makes it impossible to mix together smoothly and also causes the dough to tear when trying to spread the filling over. Makes no sense. And the icing is lumpy due to cold butter.

  16. I would like to make these for Christmas morning. Can I make them the day before, refrigerate overnight, and then final rise in the morning? If so, how long would you anticipate them out of the fridge prior to baking for the final rise? Merry Christmas!

    1. I would place them in the fridge after you've allowed it proof a little in the pan, then in the morning take it out and allow it to fully fill the pan at room temperature and then bake.

  17. 5 stars
    recipe is great. i think i’m making a mistake somewhere. my dough is not rising like i think it should during the bull ferment process. my first batch came out gummy so we’re trying again. i have an active well fed starter and don’t have issues with any other recipes so i’m wondering if i’m missing a step or something. any advice is appreciated

  18. 5 stars
    These cinnamon rolls were soft and very flavorful, even though I forgot the cinnamon in the mix! I sprinkled it on top. These are better than KA flour co.

  19. 5 stars
    I love thos recipe so much! Delicious and easy to follow. I am hoping to gift a pan of them to me friend who lives a few hours away. If I baked them about 75% and then put them in the fridge, do you think that would work for travel? What would you recommend?

  20. 5 stars
    good recipe but i'm kind of wondering why not one person has made any comment on the cooking duration. 20m at 350deg F is still really just warmed dough, and i like them doughy! I'm gonna guess it's more like 34m! Why isn't anyone else seeing this?

  21. 5 stars
    One other thing, I was VERY precise with the quantities, and I mean VERY. 1000g of flour was not enough (for the 2X) and was WAAAY too wet. More like 1150-1200g.

  22. Hi Kate!

    First off, I love all your recipes Thank you! This is probably a crazy question but could I use this dough to do a cinnamon roll focaccia? I see you have a cinnamon focaccia recipe but the ingredients in the dough are different.

    Thank you

    1. Hi Kim - you could, however it won't get bubbly like the cinnamon roll focaccia dough does because the cinnamon roll dough is so enriched. Honestly, try the focaccia dough as it is - it's still really lovely and sweet! I promise xo

  23. 5 stars
    Delicious! Love finding ways to use starter! How long can the rolls be refrigerated before baking? I baked 8 because that’s what fit in my pan, so I have 4 left over.

  24. 5 stars
    Hands down the best cinnamon rolls I have EVER had. I used the discard option since I hate throwing it away! I started my dough at 8am and was able to bake them off by 1pm. My kitchen is around 70F. I didn't have cream cheese, so I used a different icing recipe. My teenage son and his friends love cinnamon rolls for weekends. This will be my go to recipe! Thank you so much!

  25. 5 stars
    LOVE these cinnamon rolls. I make them for almost every event I go to because my friends love them so much too!
    How would they freeze?
    If I were to make the rolls and freeze them, would they bake the same after I thaw?

    1. So glad you love the recipe Ellen. I'm sorry, I've never frozen the dough before so I'm not sure how they would bake up after thawing. I have frozen them once baked and they thaw just fine that way 🙂 x

  26. I used cold milk, cold butter and mixed everything up (by hand) at 8:30pm. Before I went to bed I did some kneading and 3 S & F. Dough was perfect @ 5:30 am. I did a light vanilla glaze instead of the cream cheese frosting. Delicious!

  27. Good day,

    I was just wondering how long the ferment stage typically takes? Are we looking at the roughly 5 hours of bread or a shorter period of time? Just learning all this sourdough stuff. LOL

  28. I'm new to sourdough and would appreciate some guidance. Your timeline begins at 8 am with mixing the dough. Ingredients for the dough include "fed and bubbly" starter. So, when would I last feed my starter to have it where it needs to be to begin mixing at 8 am? My starter is in great shape and easily doubles (and more) within 4-6 hours. But it seems like mixing the night before (I'm currently doing 9 pm and 9 am) would be too soon. Thanks for your help.

  29. My dough is in the BF stage right now. About how long should that take? Then how long should the second rise take? I am using the starter recipe.

    1. The fermentation and proofing time will take longer because this is an enriched dough. I really can't give a definite answer as it will depend on temperatures, starter strength etc. But you need to watch the dough, not the clock 🙂

  30. Hi! Could I freeze these already cooked or raw? Are they as yummy if I do? What’s the freezing process? Thanks! I’d need to make around 80 😳

    1. Oh my! That's a lot of rolls! 🙂 I'm not sure how they would freeze raw, but once they're baked and cooled, they freeze and reheat well. After baking, allow them to cool completely, then store in an airtight container. I recommend plastic wrap and then placing them in a zip top bag.