Soft & Fluffy Sourdough Cinnamon Rolls (Overnight Recipe)

There’s nothing quite like the smell of freshly baked sourdough cinnamon rolls filling your kitchen. Soft, fluffy, lightly tangy, and packed with buttery cinnamon-sugar swirls, these rolls are the perfect balance of comfort and indulgence. Unlike traditional cinnamon rolls made with commercial yeast, sourdough cinnamon rolls rely on natural fermentation, giving them a deeper flavor, better texture, and improved digestibility.

This complete guide will show you how to make sourdough cinnamon rolls from scratch, including overnight instructions, pro tips, troubleshooting, and nutrition information.

Sourdough Starter Recipe

Why You’ll Love These Sourdough Cinnamon Rolls

• Naturally leavened with sourdough starter

• Extra soft and fluffy texture

• Rich cinnamon flavor with a subtle tang

• Perfect for make-ahead breakfasts

• No commercial yeast required

Whether you’re baking for a weekend brunch, holidays, or meal prep, these sourdough cinnamon rolls never disappoint.

What Makes Sourdough Cinnamon Rolls Different?

Sourdough cinnamon rolls use an active sourdough starter instead of instant yeast. The long fermentation process allows natural yeast and bacteria to develop flavor while improving dough structure. The result is a roll that’s softer, more flavorful, and easier to digest than traditional cinnamon rolls.

Ingredients for Sourdough Cinnamon Rolls

Dough Ingredients

• 1 cup (240g) active sourdough starter

• ¾ cup (180ml) warm milk

• ¼ cup (50g) granulated sugar

• 1 large egg (room temperature)

• 4 tbsp (56g) melted butter

• 3½–4 cups (440–500g) all-purpose flour

• 1 tsp salt

Cinnamon Sugar Filling

• ½ cup (100g) brown sugar

• 2 tbsp ground cinnamon

• 4 tbsp (56g) softened butter

Cream Cheese Glaze (Optional)

• 4 oz (113g) cream cheese, softened

• 2 tbsp butter, softened

• ¾ cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

How to Make Sourdough Cinnamon Rolls

1. Prepare the Dough

In a large bowl, combine sourdough starter, warm milk, sugar, egg, and melted butter. Mix until smooth.

Gradually add flour and salt, mixing until a soft dough forms. Knead by hand for 8–10 minutes or in a stand mixer for 5–6 minutes until the dough becomes smooth and elastic. The dough should be slightly tacky but not sticky.

2. Bulk Fermentation

Place the dough in a lightly greased bowl and cover.

• Room temperature: 8–12 hours

• Overnight in refrigerator: 12–24 hours

The dough should double in size and feel airy and light.

3. Roll Out & Add Filling

Roll the dough into a rectangle about 12×18 inches.

Spread softened butter evenly over the surface. Mix brown sugar and cinnamon together and sprinkle generously over the butter.

Roll the dough tightly from the long side and cut into 9–12 equal rolls.

4. Second Rise

Place the rolls into a greased baking dish.

• Rise at room temperature for 2–4 hours

• OR refrigerate overnight and let rest 1 hour before baking

The rolls should look puffy and soft.

5. Bake

Preheat oven to 180°C / 350°F.

Bake for 25–30 minutes, until lightly golden on top and fully cooked in the center.

6. Make the Glaze

Beat cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Spread over warm cinnamon rolls so the glaze melts into the swirls.

Overnight Sourdough Cinnamon Rolls Instructions

1. Prepare and ferment dough overnight

2. Shape and place rolls in baking dish

3. Refrigerate overnight

4. Bring to room temperature for 1 hour

5. Bake fresh in the morning

Perfect for holidays, brunch, or stress-free mornings.

Tips for the Best Sourdough Cinnamon Rolls

• Use an active, bubbly starter

• Don’t rush fermentation—flavor improves with time

• Pour ¼ cup warm cream over rolls before baking for extra softness

• Use dental floss for clean slices

• Cover loosely to prevent drying during rise

Storage & Freezing

To store:
Keep in an airtight container for up to 3 days at room temperature or 5 days refrigerated.

To freeze:
Freeze baked, unglazed rolls for up to 2 months. Thaw and reheat before glazing.

Nutrition Information (Per Roll – Approximate)

• Calories: 320

• Carbohydrates: 45g

• Protein: 7g

• Fat: 13g

• Sugar: 18g

Naturally fermented dough may be easier to digest compared to yeast-based rolls.

Common Sourdough Cinnamon Roll Problems

Rolls too dense?
→ Starter wasn’t active enough or fermentation was too short.

Dough too sticky?
→ Add flour gradually while kneading.

Not rising?
→ Dough too cold—move to a warmer place.

Frequently Asked Questions

Can I use sourdough discard?

For best results, use an active starter. Discard won’t give enough rise.

Can I make these dairy-free?

Yes, substitute plant-based milk, butter, and cream cheese.

Can I make them gluten-free?

Yes, but you’ll need a gluten-free sourdough starter and flour blend.

Final Thoughts

These soft and fluffy sourdough cinnamon rolls are the ultimate homemade treat. With rich cinnamon flavor, tender layers, and natural fermentation, they’re worth every minute of patience. Once you try cinnamon rolls made with sourdough, it’s hard to go back to regular yeast versions.