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Sourdough Cinnamon Rolls

Soft, fluffy overnight sourdough cinnamon rolls made with active starter, rich cinnamon-sugar filling, and topped with a creamy homemade cream cheese frosting. Perfect for holidays, Sunday mornings, or make-ahead farmhouse breakfasts.
Prep Time20 minutes
Cook Time30 minutes
Additional Time1 day
Total Time12 hours 45 minutes
Course: Breakfast
Cuisine: American
Keyword: overnight sourdough cinnamon rolls, sourdough cinnamon buns, Sourdough cinnamon rolls, sourdough sweet rolls
Servings: 12
Calories: 608kcal
Author: Ashley Nicole

Ingredients

  • 1/2 cup sourdough starter bubbly and active 113 grams
  • 3 cups all-purpose flour 540 grams
  • 1 cup bread flour
  • 1/2 cup buttermilk 118 grams
  • 1/2 cup melted butter
  • 1/2 cup sugar 100 grams
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cinnamon Sugar Filling

  • 1/2 cup softened butter 114 grams
  • 1 cup brown sugar 200 grams
  • 2 tablespoons cinnamon

Cream Cheese Topping

  • 8 ounces cream cheese
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 teaspoons vanilla extract

Instructions

Mix the Dough (Evening)

  • In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour and bread flour. Pour the melted butter (make sure it has cooled and is not hot) over the flour and mix on low speed until the butter is fully incorporated. The mixture should look coarse and slightly crumbly.
  • Next, add the active sourdough starter, buttermilk, sugar, and eggs. Mix on low speed until the dough begins to come together, then increase to medium speed and knead for 5–8 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. (this can all be done by hand as well )
  • To test if it’s ready, perform the windowpane test: stretch a small piece of dough between your fingers. If it stretches thin without tearing, it’s properly developed.
  • Place the dough into a lightly greased bowl. Cover tightly with plastic wrap or a lid and allow it to ferment overnight in a warm place for 8–12 hours. The dough should rise and become soft and puffy.

Add Leavening (Morning)

  • Preheat oven to 375°F.
  • After the overnight rise, sprinkle the baking powder, baking soda, and salt evenly over the dough.
  • Return the bowl to the stand mixer and mix on medium speed for about 5 minutes. This step fully incorporates the leavening and gives the rolls additional lift, ensuring they bake up light and fluffy instead of dense. This can also be mixed with your hands.

Roll and Fill

  • Lightly flour your work surface. Turn the dough out and gently shape it into a rectangle.
  • Using a rolling pin, roll the dough into a ¼-inch thick rectangle, approximately 12x18 inches.
  • In a small bowl, combine softened butter, brown sugar, and cinnamon until it forms a thick, spreadable paste.
  • Spread the filling evenly over the dough, reaching all the way to the edges.
  • Starting from the long side, roll the dough tightly into a log. Roll slowly and firmly to create defined swirls. Once fully rolled, pinch the seam closed along the bottom.
  • Using a sharp knife or unflavored dental floss, cut into 12 even rolls.
  • Place rolls into a well-seasoned 14-inch cast iron skillet or a greased 9x13 baking dish, spacing them evenly.

Bake

  • Bake at 375°F for 25–30 minutes, or until the tops are lightly golden brown and the centers are cooked through.
  • If the tops brown too quickly, loosely tent with foil during the last 5–10 minutes.
  • Allow rolls to cool for about 5–10 minutes before frosting.

Make the Cream Cheese Frosting

  • In a medium saucepan over medium-low heat, add the cream cheese and butter. Warm gently until softened and partially melted.
  • At this stage, the mixture may look slightly separated or spotted — this is completely normal. Don’t worry.
  • Remove from heat and transfer to a mixing bowl. Using a hand mixer or stand mixer, whip the cream cheese and butter together until smooth and creamy. The spotted appearance will disappear as it becomes fully emulsified.
  • Once smooth, add powdered sugar, heavy cream, and vanilla extract.
  • Beat again until the frosting is light, fluffy, and completely smooth.
  • Spread generously over warm cinnamon rolls and allow it to melt into the swirls before serving.

Notes

  • Use an active, bubbly sourdough starter. For best results, your starter should be fed 4–12 hours before mixing the dough. It should be doubled in size, airy, and full of bubbles. An inactive or sluggish starter can lead to dense rolls.
  • Flour substitutions: While this recipe calls for a mix of all-purpose and bread flour for structure and softness, you may use all-purpose flour for the entire amount if needed. The rolls may be slightly softer and a bit less chewy but will still turn out delicious.
  • Don’t skip the overnight ferment. The long fermentation develops flavor and improves texture. If your kitchen is very warm, check the dough around the 8-hour mark to avoid over-proofing.
  • For extra soft rolls: Frost while still warm so the cream cheese topping melts into the swirls.
  • Pan options: A well-seasoned cast iron skillet gives beautifully golden edges, but a standard 9x13 baking dish works just as well.