Last Updated on September 3, 2025 by Carrie Korem, FNTP
There’s nothing quite like a warm, gooey cinnamon roll fresh out of the oven—and this sourdough cinnamon roll recipe takes it to the next level. With a light, fluffy texture, a sweet cinnamon-sugar swirl, and a tangy depth from long fermentation, these rolls are truly special.
Not only are they perfect for holiday mornings or weekend baking projects, but the fermentation process makes them easier to digest and even reduces gluten content. In fact, slow fermentation (48 hours) can break down up to 97% of gluten while also enhancing flavor.
Why You’ll Love This Sourdough Cinnamon Roll Recipe
The Benefits of Sourdough Fermentation
- Easier to digest and gentler on the gut
- Natural fermentation improves flavor
- Helps break down gluten and sugars
Perfect for Special Occasions
Whether it’s Christmas morning, a birthday breakfast, or just a cozy Sunday at home, these cinnamon rolls are a crowd-pleasing treat.
Flexible Rise Times
You can make them with a 5-hour rise or an overnight rise, depending on your schedule. Overnight rolls tend to bake a bit taller, while the shorter rise keeps them uniform.
I absolutely love that I can let these rise on Christmas Eve night so I can just pop them in the oven for Christmas morning!
Ingredients You’ll Need
For the Sweet Levain
- 100g organic all-purpose flour
- 100g water
- 125g bubbly starter
- 23g organic cane sugar
The Dough
- 210g unsalted organic butter, melted and cooled
- 250g spelt flour
- 250g organic all-purpose flour
- 250g sweet levain (from above)
- 4 large eggs, room temperature
- 75g organic cane sugar
- 45g whole milk, room temperature
- 9g Celtic sea salt
The Cinnamon Filling
- 253g organic brown sugar
- 1 tbsp ground cinnamon
- 1 tsp Celtic sea salt
- 57g unsalted butter, softened
The Glaze
- 113g cream cheese, softened
- 14g whole milk
- 4g vanilla extract
- 154g organic powdered sugar
Step-by-Step: How to Make Sourdough Cinnamon Rolls
Build the Sweet Levain
The night before baking, mix flour, water, starter, and sugar. Cover and let ferment for 8–10 hours.
Make and Knead the Dough
In a standing mixer, combine the melted butter, flours, sweet levain, eggs, sugar, milk, and salt. Mix first with the paddle, then with the dough hook until smooth.
Stretch and Fold the Dough
Let dough rest 30 minutes, then stretch and fold four times, resting 30 minutes between each fold.
Slow Fermentation in the Refrigerator
Cover tightly and refrigerate for 48–72 hours to develop flavor, reduce the phytic acid and improve digestibility.
Shape, Fill, and Cut the Rolls
Roll dough into a rectangle, spread with butter, then sprinkle with cinnamon sugar. Roll tightly, cut into 12 even rolls, and place in a buttered baking dish.
Rise Options: 5 Hours vs. Overnight
- 5-hour rise: rolls bake more evenly.
- Overnight rise: taller, fluffier rolls with the same flavor.
Bake Until Golden Perfection
Bake at 350°F for 50–60 minutes until golden brown.
Tips for Success with This Sourdough Cinnamon Roll Recipe
Choosing the Best Flour
Spelt flour adds softness, while all-purpose flour provides structure. Stick with organic flours for best fermentation. Organic flours are also free of bleach and synthetic additives.
How to Get Even Rolls
Use a bench scraper to cut rolls evenly. The 5-hour rise yields rolls that are closer in size.
Overnight Rise vs. Same-Day Rise
Overnight gives more height, same-day keeps them uniform. Both taste amazing!
Common Mistakes to Avoid
-
Underproofing the dough
-
Not using an active starter
-
Cutting the rolls too thin
Storage and Make-Ahead Tips
How to Store Leftovers
Keep in an airtight container for up to 3 days.
Reheating for Best Taste
Warm rolls in the oven at 300°F for 10 minutes to restore their soft texture.
FAQs About Sourdough Cinnamon Rolls
Can I Use Active Starter Instead of Levain?
The sweet levain contains active starter, but still needs to be put together the night before.
Do I need to weight the ingredients?
Yes. This way you get the perfect rolls each time. Weighing ingredients isn’t super common in the US, but it’s actually very simple! Here’s the scale I recommend.
How Do I Know If My Rolls Are Proofed Enough?
They should feel puffy and spring back slightly when pressed.
More Sourdough Recipes You’ll Love
-
Fermented Sourdough Recipe (all you need is water, salt and flour!)
- Overnight Sourdough Pancakes
I hope you enjoy this recipe as much as my family did!
PrintFermented Sourdough Cinnamon Rolls
Keep in mind that the nutrition facts for this recipe listed below probably aren’t correct. The nutrition analyzer doesn’t take into effect the fermentation process which breaks down sugars and such. This recipe was adapted from Min’s Kitchen brioche recipe. She has an amazing Instagram feed, so make sure to check her out!
- Yield: Makes 12 rolls
Ingredients
For the Sweet Levain:
- 100g organic all-purpose flour
- 100g water
- 125g bubbly starter
- 23g organic cane sugar
For the Dough:
- 210g unsalted organic butter, melted and cooled
- 250g spelt flour (you can sub with all-purpose flour if you'd like)
- 250g organic all purpose flour
- 250g sweet levain (from above)
- 4 large eggs, room temperature
- 75g organic cane sugar
- 45g whole milk, room temperature
- 9g Celtic sea salt
For the Cinnamon Filling:
- 253g organic brown sugar
- 1g tablespoon ground cinnamon
- 1g Celtic sea salt salt
- 57g unsalted butter, softened
For the Glaze:
- 113g cream cheese, softened
- 14g whole milk
- 4g vanilla extract
- 154g organic powdered sugar
Instructions
- For the Levain: The night before you want to make the dough, put flour, water, starter, and organic cane sugar in a mixing bowl. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.
- For the Dough: Place the butter, spelt, flour, sweet levain build (from above), eggs, cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.
- Stretch and Fold: Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times (watch this video and start at the 1:01 minute mark). After you stretch and fold the first time, place a clean cloth over the dough and let it sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
- After the stretch and fold process, cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours.
- To Make the Cinnamon Rolls: Roll the dough out to an 12×14-inch rectangle. Using an offset spatula, spread the softened butter over the dough and then top with the combined sugar, cinnamon and salt. Roll up and cut into 12 rolls. Put rolls in a buttered 13×9-inch pan, cover with a cloth and let sit for 5 hours at room temp (they won’t rise much until they go into the oven).
- Or, if you’d like to bake the cinnamon rolls for breakfast, let the rolls sit, covered, at room temperature overnight for 8-10 hours. Keep in mind, because there will be a longer rising time, the rolls will rise a bit more when baked than if you only let them rise for 5 hours. They will taste exactly the same as the 5 hour rise option, but the rolls will be much taller.
- To Bake: Preheat the oven to 350ºF and adjust the rack to the middle position. Bake for 50-60 minutes, until golden brown on top.
- For the Glaze: Whisk together the cream cheese, milk, vanilla and powdered sugar until smooth. Using an offset spatula, spread the glaze evenly over the warm cinnamon rolls.
Nutrition
- Serving Size: 12
Photo Credit: Becky Winkler
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