Fluffy Sourdough Cinnamon Rolls (With Overnight Proof Option)

Is there anything better than warm, gooey cinnamon rolls straight from the oven? These easy sourdough cinnamon rolls are everything you love about a cozy morning bake—pillowy soft, rich with buttery cinnamon-sugar filling, and drizzled with a glossy vanilla glaze. Using an active sourdough starter not only adds depth of flavor but also makes the texture extra tender with a subtle tang that balances the sweetness.

Whether you're prepping for a lazy Sunday breakfast or a special brunch gathering, these cinnamon rolls can be made in stages and even baked straight from the fridge the next day.

Ingredients

Sourdough Starter Feeding (Night Before)

• 25g leftover sourdough starter

• 100g water

• 100g bread flour

Main Dough

• 400g bread flour

• 200g active sourdough starter

• 150g whole milk

• 75g butter, softened

• 50g brown sugar

• 1 egg (50g)

• 6g salt

Cinnamon-Sugar Filling

• 100g butter, softened

• 100g brown sugar

• 2 tsp (5g) ground cinnamon

Step 1: Feed Your Starter

The night before baking, feed your starter to get it bubbly and active. Mix 25g of leftover starter with 100g water and 100g bread flour. Stir well, mark the jar, cover loosely, and let it rise overnight (8–12 hours). It should double in size by morning.

Step 2: Mix the Dough

In a large bowl, stir together the milk, active sourdough starter, softened butter, brown sugar, egg, and salt. Add in the bread flour and mix until a rough dough forms.

Step 3: Knead Until Smooth

Turn the dough out onto a clean surface and knead by hand for 8–10 minutes until smooth. (Or use a stand mixer with a dough hook: mix low speed for 2 minutes, then medium-low for 6–8 minutes.)

Shape the dough into a ball and place it back in the bowl, covered with a towel.

Step 4: Bulk Fermentation

Let the dough rise at room temperature for 4–8 hours until doubled in size. Then refrigerate it for 15–30 minutes to make it easier to roll out.

Step 5: Make the Cinnamon Filling

Whisk together softened butter, brown sugar, and cinnamon to form a smooth paste. If the butter is too firm, microwave the mixture for 5–10 seconds and whisk again.

Step 6: Shape the Rolls

Roll the chilled dough into a thin 18”x12” rectangle. Spread the cinnamon-sugar paste evenly across the dough, leaving a 1-inch strip on one long edge clean.

Tightly roll the dough from the coated edge into a log, then cut into 9 equal pieces. Place rolls into a greased 9×9” baking dish, spiral-side up.

Step 7: Proof the Rolls

Choose your proofing method:

• Option 1: Proof at room temp for 2–3 hours and bake same day.

• Option 2: Proof for 2 hours at room temp, then refrigerate overnight.

• Option 3: Cold-proof only for 8–48 hours.

Note: Rolls proofed at room temperature tend to be fluffier!

Step 8: Bake

Preheat the oven to 350ºF (180ºC). Bake the rolls on the middle rack for 35 minutes—no need for steam.

Step 9: Glaze

While the rolls bake, whisk together powdered sugar, a splash of milk, and a touch of vanilla extract until smooth.

When rolls come out of the oven:

1. Pour half the glaze over the hot rolls.

2. Let them cool for 30 minutes.

3. Spread the remaining glaze on top for that picture-perfect finish.

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Serve & Savor

These sourdough cinnamon rolls are soft, sweet, and perfect straight from the pan. Serve warm for the best experience, and don’t forget the coffee!

Tips & Notes

• Want them extra fluffy? Let them proof for a portion of the time at room temperature.

• Baking from cold? You can bake the rolls directly from the fridge—no need to bring them to room temp.

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Tag me on Instagram @wildsourdoughco if you bake these! I’d love to see your creations 🍞💫