There’s something sacred about a quiet morning and a warm pan of sourdough cinnamon rolls rising on the counter. Around here, it’s a rhythm—starter bubbling beside the coffee pot, kids wandering in with sleepy smiles, and the smell of cinnamon and browned butter wrapping around the farmhouse like a hug.

If you’ve been looking for a soft, gooey sourdough cinnamon roll recipe that’s just sweet enough (without the sugar shock), this one’s for you. It’s long-fermented for better digestion, full of rich buttery layers, and topped with a simple cream cheese frosting that feels like a treat without losing its farmhouse roots.

• Ingredients
• Instructions
• Tips for the Perfect Cinnamon Rolls
• FAQ’s
• Printable Recipe Card

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Why You’ll Love This Sourdough Cinnamon Roll Recipe

• Made with active sourdough starter—no commercial yeast needed. Learn how to prepare your starter here.
• The perfectly gooey centers and soft, buttery layers are a treat to wake up to and keep us full for whatever the day brings!
• The natural fermentation of sourdough allows for better flavor and gut-friendliness
• Freezes beautifully—bake one pan now, save one for later
• With cinnamon, sugar, and cream cheese, these cinnamon buns are just the right balance of sweet, tangy, and cozy

Click here to receive my FREE Sourdough ebook and discover simple recipes that sourdough can complement!

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Ingredients You’ll Need

Dough:

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm whole milk
• 1/2 cup melted butter
• 1/4 cup honey or maple syrup
• 1 large egg
• 4 cups all-purpose flour (plus a little extra for dusting)
• 1 teaspoon sea salt

Filling:

• 1/2 cup softened butter
• 1/2 cup brown sugar
• 2 tablespoons cinnamon
• Optional: pinch of nutmeg or cardamom for depth

Frosting:

• 4 oz cream cheese, softened
• 2 tablespoons butter
• 1/2 cup powdered sugar
• Splash of vanilla
• Tiny pinch of salt

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How to make Sourdough Cinnamon Rolls

1. Mix & Rest

In a large bowl, whisk together the milk, starter, melted butter, honey, and egg. Add flour and salt. Stir until it forms a shaggy dough, then knead until smooth and elastic (about 5–8 minutes).

Cover with a damp towel and let rest overnight, or at least 8–10 hours, in a warm spot. You’ll know it’s ready when it’s puffy and doubled.

2. Roll & Fill

Roll out the dough on a floured surface into a rectangle (about 12×18 inches). Spread butter evenly, then sprinkle with the brown sugar and cinnamon mixture.

Roll tightly from the long end and cut into 12 pieces using a serrated knife or unflavored dental floss (farmhouse hack!).

3. Rise & Bake

Place rolls into a buttered baking dish. Cover and let them rise for about 1–2 hours, or until puffy again.

Bake at 350°F for 25–30 minutes, until golden and bubbling.

4. Frost While Warm

Whisk frosting ingredients together until smooth, then spread over warm rolls so it melts into every swirl.

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Tips for the Perfect Gooey Cinnamon Rolls

• Let them ferment overnight for deep flavor and softer texture.
• For extra gooey rolls, pour a splash of cream or milk over the rolls before baking.
• Add chopped pecans, raisins, or orange zest to the filling for a flavorful twist.

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Questions about these Homemade Cinnamon Rolls

Can I use sourdough discard to make cinnamon rolls?

Yes! Sourdough discard is just as fed and ready to go!

What type of baking dish works best to make cinnamon rolls?

A 12×18 pan allows for each roll to evenly rise and spread in the oven.

What is the benefit of letting the dough rise overnight?

More often than not, I opt to let my dough sit overnight, whether it’s these delicious cinnamon rolls, sourdough sandwich bread, or milled-grain sourdough. Not only does this work better for a busy schedule, but it leaves room for the flavor to fully develop.

Can I use either a dry or wet starter for this cinnamon roll recipe?

If you are on a roll, ready to make multiple sourdough recipes (perhaps from my sourdough ebook :)) I recommend using a wet starter. If you want a lower maintenance option that can last up to several months I would direct you to the dry starter route

Printable Recipe Card

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Bring This Recipe to Your Table

There’s a rhythm to baking with sourdough that slows us down—in the best way. It’s patient, forgiving, and deeply rewarding. These sourdough cinnamon rolls have become a weekend tradition on our farm, best enjoyed warm from the oven, with cold butter and coffee in hand. Use #heartysolrecipes to share this delightful recipe!

More From the Hearty Kitchen

• Homemade Sourdough Sandwich Bread
• Protein-Rich Bagels from Master Dough
• Sourdough Pretzel Bites
• Pumpkin Spice Bites Recipe
• Gooey Caramel Rolls