Quick Thing Before You Get Your Recipe
Everything moved to a free community. Watch this 30-second explanation ↓
👇 Join free to get your printable recipe PDF + 47 more recipes
Takes 10 seconds. No credit card. Just your name and email below.
Easy Sourdough Cinnamon Rolls (Overnight, Same Day, or Make Ahead)
The best sourdough cinnamon rolls you'll ever make! Soft, fluffy, buttery with pumpkin spice filling. Choose overnight, same day, or make ahead method. Rich sourdough brioche dough that smells like cookie dough!
4.9 out of 5 stars
8 hrs
4 hrs + overnight
20-25 min
💡 Why These Are The Best Sourdough Cinnamon Rolls
Soft and fluffy texture: The cold bulk fermentation makes the dough easier to handle and creates incredibly soft sourdough cinnamon rolls. It's like the opposite of an artisan loaf—we cold bulk ferment first, THEN shape and final proof at room temp.
Pumpkin spice secret: The pumpkin sourdough cinnamon rolls filling uses a special blend of cinnamon, ginger, nutmeg, cloves, allspice, and cardamom for extra depth. Or use plain cinnamon—both are delicious!
Three flexible methods: Choose overnight (easiest), same day (fastest), or make ahead (most convenient for busy mornings).
Quick Sourdough Cinnamon Rolls: Three Methods
METHOD 1: Overnight Sourdough Cinnamon Rolls (Easiest)
Day 1: Feed starter (8 hrs) → Mix dough (30 min) → Bulk proof (4 hrs) → Cold proof overnight (8 hrs)
Day 2: Shape (15 min) → Final proof (4-6 hrs) → Bake (25 min)
METHOD 2: Same Day Sourdough Cinnamon Rolls (Fastest)
Feed starter (8 hrs) → Mix dough (30 min) → Bulk proof (4 hrs) → Shape immediately (15 min) → Final proof (4-6 hrs) → Bake (25 min)
Total: 16-18 hours in one day (long but doable!)
METHOD 3: Make Ahead Sourdough Cinnamon Rolls (Most Convenient)
Day 1: Feed starter → Mix dough → Bulk proof → Cold proof overnight → Shape rolls → Refrigerate shaped rolls overnight
Day 2 morning: Final proof (2-3 hrs) → Bake (25 min)
Perfect for Christmas morning or special occasions!
Ingredients
Sweet Stiff Sourdough Starter (for soft, fluffy sourdough cinnamon rolls)
- 120g sourdough starter
- 120g flour
- 40g water
- 20g sugar
Sourdough Bread Dough
- 100g milk
- 300g sweet stiff sourdough starter
- 70g sugar
- 8g salt
- 3 eggs (165g)
- 400g high protein flour (bread flour or AP flour above 11% protein)
- 140g unsalted butter
Pumpkin Spice Filling (makes these pumpkin sourdough cinnamon rolls special!)
- 1 Tbsp pumpkin spice
- 1.5 Tbsp water
- 100g butter (salted is better!)
- 100g powdered sugar
Pumpkin Spice Blend (if making your own)
- 1.5 Tbsp cinnamon
- 1 tsp ginger
- 3/4 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp allspice
- 3/4 tsp cardamom
Instructions (for all three methods)
1. Feed Starter/Make the Levain
Take 120g of your sourdough starter and feed it 120g bread flour + 40g water + 20g sugar. Wait for it to triple in size. Ready when the top stops doming and starts to crater slightly (at peak). This sweet stiff starter creates soft sourdough cinnamon rolls with less sour flavor.
2. Mix Dough
In your stand mixer, mix all ingredients EXCEPT the butter. Mix just until you get a windowpane (dough stretches thin without breaking). Add in the butter. Mix until you get a windowpane again (mixer at speed 2 for around 10-16 min). This creates the soft, fluffy texture these easy sourdough cinnamon rolls are known for.
3. Bulk Fermentation (1st Rise)
Roughly shape the dough into a taut ball. Put it in a greased bowl, cover. Bulk proof for 4 hours at 74°F (adjust time if your room is cooler or warmer).
4. Cold Proof (2nd Rise) - CHOOSE YOUR METHOD
Overnight method: Degas the dough (press out air gently). Cold proof in your fridge overnight (~8 hours). Next day, proceed to step 5.
Same day method: Skip cold proof entirely. After bulk proof, proceed directly to step 5.
Make ahead method: Cold proof overnight, then shape rolls (step 5-6), refrigerate shaped rolls for another night. Next morning, final proof and bake.
5. Shape
Prepare your pumpkin spice filling: Mix pumpkin spice + water + butter + powdered sugar until smooth. Roll dough out into a rectangle, ½ inch thick. Spread filling evenly, leaving a ½ inch border on the sides. Gently roll into a log from the bottom up. Slice the roll into 1-2" segments (however tall you like!).
6. Final Proof (3rd Rise)
Put the sourdough sticky buns on baking pan lined with parchment paper. Final proof for 4-6 hours at room temp (74°F). Ready when risen and jiggly, almost doubled in size. This long final proof is the secret to soft and fluffy sourdough cinnamon rolls!
7. Bake
Preheat oven to 350°F. Egg-wash the rolls. SECRET STEP: Pour ½ cup heavy whipping cream right over the rolls before baking (makes them extra soft and caramelizes the bottom!). Bake for 20-35 minutes (check every 5-10 min starting at the 20 min mark). Done when golden brown and fragrant. Let cool slightly before frosting (optional).
Want the Printable PDF Version?
Stop screenshotting this. Get the printable PDF (with the pumpkin spice measurements you'll actually use) + 47 more recipes inside. Takes 10 seconds to join.
JOIN FREENotes & Variations
Liquid Starter: You can totally use regular liquid starter instead of sweet stiff—it'll just be wetter and might make it more sour. The sweet stiff starter is what makes these the best sourdough cinnamon rolls with that soft, fluffy texture.
No Pumpkin Spice? Just use cinnamon, or make plain sticky buns, or use whatever spices you want—chocolate is really good!
Chocolate Variation: Use chocolate paste instead of the cinnamon filling for chocolate babka-style buns
The Heavy Cream Secret (for soft sourdough cinnamon rolls): Don't skip pouring ½ cup heavy cream over the rolls before baking—it makes them soft, fluffy, and caramelizes the sugars at the bottom. This is what makes them TRULY sticky buns!
Freezing: These freeze beautifully—wrap tightly and freeze for up to 3 months
Reheating: Thaw at room temp, microwave 20-30 seconds or 350°F oven for 5-8 min
Make Ahead Sourdough Cinnamon Rolls: Shape rolls, cover tightly, refrigerate overnight (up to 24 hours). Next morning, let come to room temp and final proof (2-3 hours), then bake. Perfect for busy mornings!
Stuck? Need Help?
Post in Bake Chat with pictures! I'll personally help you troubleshoot. You're not alone in this!
Ready to Join the Community?
Get 47+ printable recipe PDFs, Kitchen Cam bake-alongs, and Bake Chat support. Free. No credit card.
JOIN FREE
Roselle Blore
I baked 6-8 loaves every day for 90 days straight in a 27×30" workspace with 7 people in my house. If I can make sourdough work in that chaos, you can make it work anywhere.
2,973+ loaves baked • 120,000+ followers
What Bakers Are Saying
"These are hands down the best sourdough cinnamon rolls I've ever made. The overnight cold proof makes them so easy to work with, and the pumpkin spice filling is incredible. My family devoured them in minutes!"
— Sarah M.
"I've tried so many sourdough cinnamon roll recipes and this is THE ONE. The sweet stiff starter makes them less sour, and they're so soft and fluffy. The heavy cream trick is genius—they stay soft for days!"
— Jennifer K.
"Finally, a sourdough cinnamon roll recipe that actually works! They're soft, not dense, and the flavor is amazing. I made them for Christmas morning and everyone asked for the recipe. Will be making these on repeat!"
— Amanda R.
"These are better than any bakery cinnamon rolls I've had. The dough is so rich and buttery, and the cold fermentation makes them easy to shape. I love that I can make them ahead and bake fresh in the morning. Perfect for special occasions!"
— Emily T.
Frequently Asked Questions
How long does it take to make sourdough cinnamon rolls?
About 24 hours total, mostly hands-off. Timeline: Feed sweet stiff starter (8 hours), mix dough and add butter (30-40 minutes active time), bulk proof (4 hours), cold proof overnight (8 hours), shape and final proof (4-6 hours), bake (20-25 minutes). Active hands-on time is only about 1-2 hours total. You can also make same day sourdough cinnamon rolls by skipping the overnight cold proof.
Can you make sourdough cinnamon rolls with discard?
This recipe uses active starter at peak for true fermentation, not discard. The fermentation creates the soft, fluffy texture and deeper flavor. If you want to use discard, look for a sourdough discard cinnamon rolls recipe that's designed for unfed starter—the ratios and process are different.
What are the best sourdough cinnamon rolls?
The best sourdough cinnamon rolls use a rich brioche-style dough with sweet stiff starter (less sour), cold bulk fermentation (easier shaping), and the SECRET heavy cream pour before baking (keeps them soft and caramelizes the bottom). This recipe creates soft, fluffy, buttery cinnamon rolls that rival any bakery.
Can you make sourdough cinnamon rolls overnight?
Yes! This is an overnight sourdough cinnamon rolls recipe. After the 4-hour bulk proof, you cold proof the dough in the fridge overnight (8-12 hours). The next day, shape, final proof, and bake. The overnight cold proof develops flavor and makes the dough easier to handle. You can also shape the rolls, refrigerate overnight, then final proof and bake the next morning.
How do you make easy sourdough cinnamon rolls?
Use a stand mixer (makes mixing effortless), sweet stiff starter (less sour flavor), cold bulk ferment overnight (flexible timing), and pour heavy cream over before baking (keeps them soft). This recipe is beginner-friendly—the enriched dough is forgiving, and the cold fermentation gives you flexibility. Most of the 24 hours is hands-off waiting time.
Can you make sourdough cinnamon rolls same day?
Yes, but it's a long day. Skip the overnight cold proof and do everything in one day: feed starter (8 hours), mix dough (30 min), bulk proof (4 hours), shape immediately (15 min), final proof (4-6 hours), bake (25 min). That's 16-18 hours straight. The overnight method is easier—you split the work across two days and get better flavor.
What is the secret to soft sourdough cinnamon rolls?
Pour ½ cup heavy whipping cream over the rolls right before baking. This is the SECRET STEP. The cream keeps the rolls soft and fluffy, prevents them from drying out, and caramelizes the sugars at the bottom for that sticky bun texture. Don't skip this! It's what makes them truly decadent and soft.
Do you need a stand mixer for sourdough cinnamon rolls?
Highly recommended. This enriched dough (with butter, eggs, milk, sugar) is very sticky and needs 20-32 minutes of mixing to develop gluten properly. A stand mixer makes this effortless. You CAN hand-knead, but it takes 30-40 minutes and is exhausting. Use a bench scraper and lots of patience if kneading by hand.
Why are my sourdough cinnamon rolls dense?
Most common reason: under-proofed during final proof. Cinnamon rolls need a LONG final proof (4-6 hours) until almost doubled and very puffy. Other reasons: starter wasn't active at peak, didn't mix to windowpane stage (gluten not developed), or oven temp too high. Solution: Give it more time to proof, use active starter at peak, mix until true windowpane, and bake at 350°F.
Can you freeze sourdough cinnamon rolls?
Yes! These freeze beautifully. After baking and cooling completely, wrap tightly in plastic wrap or freezer bags. Freeze for up to 3 months. To reheat: thaw at room temperature, then microwave 20-30 seconds or reheat in 350°F oven for 5-8 minutes. They taste freshly baked after reheating. You can also freeze unbaked shaped rolls—thaw overnight in fridge, final proof, then bake.
What is sweet stiff sourdough starter?
Sweet stiff starter is sourdough starter fed with less water and added sugar. Regular starter is 1:1:1 (starter:flour:water). Sweet stiff is 120g starter + 120g flour + 40g water + 20g sugar. The lower hydration makes it stiffer, and the sugar feeds the yeast for a sweeter, less sour flavor—perfect for cinnamon rolls, brioche, and other enriched breads.
Can you make ahead sourdough cinnamon rolls?
Yes! Make ahead sourdough cinnamon rolls are perfect for busy mornings. After cold proof, shape the rolls, place in baking pan, cover tightly, and refrigerate overnight (up to 24 hours). The next morning, let them come to room temp and final proof (2-3 hours), then bake. Or freeze shaped unbaked rolls for up to 3 months—thaw overnight in fridge, final proof, bake.
How do you know when sourdough cinnamon rolls are done baking?
Bake at 350°F for 20-35 minutes. Check starting at the 20-minute mark. Done when golden brown on top, fragrant (you'll smell them!), and internal temp reaches 190-200°F if you have a thermometer. The heavy cream poured over them will caramelize at the bottom. Let cool slightly before frosting (if using) so the frosting doesn't melt off.
What flour is best for sourdough cinnamon rolls?
High protein bread flour (12-13% protein). The higher protein develops strong gluten, which supports the heavy enrichments (butter, eggs, milk). King Arthur Bread Flour works perfectly. Avoid cake flour or low-protein AP flour—the dough won't hold up with all the butter and eggs. You need strong gluten for soft, fluffy sourdough cinnamon rolls.
Can you use pumpkin pie spice instead of making your own?
Yes! Store-bought pumpkin pie spice works perfectly for pumpkin sourdough cinnamon rolls. The homemade blend (cinnamon, ginger, nutmeg, cloves, allspice, cardamom) gives you more control over flavor, but pre-made pumpkin spice is convenient and tasty. Or just use plain cinnamon if that's all you have. The dough is so rich, it's delicious no matter what spice you use.
Can you make sourdough cinnamon rolls without eggs?
This recipe uses 3 eggs (165g) for richness and structure. For egg-free, you'd need to substitute with a combination of milk, oil, and a binder (like flax eggs or aquafaba). But the texture won't be the same—eggs create that soft, tender brioche-like crumb. If you need egg-free, look for a vegan sourdough cinnamon rolls recipe designed without eggs from the start.
Can you make sourdough cinnamon rolls dairy-free?
Yes, with substitutions. Replace milk with oat milk or soy milk. Use vegan butter (same amount). Replace heavy cream with coconut cream. Keep the eggs (they're not dairy). Results will be slightly less rich but still delicious. The texture will be a bit different—dairy butter creates a more tender crumb—but dairy-free cinnamon rolls are absolutely possible.
How do you store sourdough cinnamon rolls?
Room temperature in an airtight container for 2-3 days. Don't refrigerate—it dries them out. For longer storage, freeze (see freezing instructions). To refresh day-old rolls: microwave 15-20 seconds or warm in 300°F oven for 5 minutes. The heavy cream in the recipe keeps them soft longer than regular cinnamon rolls.
What makes sourdough cinnamon rolls different from regular cinnamon rolls?
Sourdough cinnamon rolls use wild yeast (sourdough starter) instead of commercial yeast. This creates deeper flavor, better digestibility, and longer shelf life