The Best Soft Sourdough Cinnamon Rolls | Easy Recipe
I love cinnamon rolls so much! Making them with Sourdough amps up the flavor and helps to ferment the grains for easier digestion. The kick with this recipe is that there is only one rise! You make up the dough, knead it, roll it out, fill it, roll it out, cut, and let rise before baking. Making these the easiest sourdough cinnamon rolls!
You all know if you have been around a while that I like to make sourdough as easy as possible. That means taking all of the time-consuming tasks out of the process.
If you are brand new to sourdough, start here: How to make a Sourdough Starter
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This recipe is no different! I got to thinking what if you just made the dough and roll up the cinnamon rolls and just let them rise once?
Well, that’s just what I did. And, let me tell you this makes the task of making sourdough cinnamon rolls super easy and something you can make any day of the week!
You won’t need a special occasion to whip up this sourdough cinnamon roll recipe. Although, they are delicious enough for Christmas morning!
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active with a pleasant yeasty smell.
What is Sourdough Discard?
Sourdough discard is starter that has not been fed within the last 24 hours and may have a liquid on top with an acetone smell.

What you will need to make these cinnamon rolls
Flour
You may use all purpose flour, bread flour, whole wheat flour, or freshly milled flour.
If you are interested in milling your own wheat, this is the grain mill I have used for years: Nutrimill Grain Mill
Sourdough Starter
This recipe calls for active sourdough starter. Although these could be made with sourdough discard, it may just take a little longer to rise.
Milk/Water
You can use either milk or water. Milk makes a more rich flavored roll.
Egg (optional)
Egg added to dough makes a very flavorful dough. The egg is optional though.
Maple Syrup/Honey
Either makes a delicious cinnamon roll.
Salt
I use Redmond’s Real Salt. You can use any good quality sea salt.
Sugar (for the filling)
The sugar is mixed with the cinnamon for the filling.
Cinnamon (for filling)
Softened Butter (for filling)
Powdered Sugar (for icing)
Vanilla (for icing)
Milk (for icing)
Step by Step Instructions for making these Easy Sourdough Cinnamon Rolls
In a large bowl or the bowl of a stand mixer with a dough hook attachment, add the milk (or water if you prefer), sourdough starter, maple syrup, egg (if using), salt, and 2 cups of flour. Mix well on low speed.
Continue adding flour 1/2 cup at a time until a soft dough forms. How much flour is needed varies from kitchen to kitchen so add the last 1-1 1/2 cups slowly.
Once the dough cleans the sides of the bowl, continue to knead on speed 2 or medium speed for 10 minutes.
This is the stand mixer I use: Nutrimill Mixer
If kneading by hand, knead for 10 minutes.

Lightly flour your work surface (I like using a silicone mat) and turn the dough out of the bowl.
Roll out the dough with a rolling pin into an approximately 16×18 inch rectangle.
Spread the butter evenly over the dough. Pour the cinnamon sugar mixture over that.
Roll up the dough into a log.

Using either a sharp knife or a piece of unflavored dental floss or string, cut out the rolls about 2 inches thick. Trying to cut equal pieces as much as possible.
Place the unbaked rolls in a baking dish lined with parchment paper or greased.
These can also be made in a cast iron skillet.
Cover with plastic wrap and allow to rise in a warm spot for 4-6 hours or until they are noticeably puffy and risen.
This is a great make-ahead option: After placing the rolls in the baking sheet, put in the fridge for 2-3 days before baking.
You can then bake or transfer to the fridge until ready to bake.
Preheat oven to 400 degrees F.
Bake for 18-20 minutes.

Make icing while the rolls are baking by adding 1 cup powdered sugar and 2 tablespoons of milk to a bowl. Whisk until thick and creamy. Add 1 teaspoon vanilla extract. Stir in.
Pour icing over rolls while still warm.
Serve with a cup of espresso for the most amazing sweet treat!
Variations
Top with a cream cheese frosting for an even more decadent cinnamon roll.
Storage Tips
Store cooled cinnamon rolls in an airtight container at room temperature for up to 3 days.
Store in refrigerator in an airtight container for 5-7 days.
These cinnamon rolls store very well in the freezer in freezer safe bags for up to 3 months.
For all of my sourdough recipes, click here: Sourdough Recipes

Sourdough Cinnamon Rolls
These are the easiest sourdough cinnamon rolls, ever!
Ingredients
- 1 cup sourdough starter
- 1/2 cup milk or water
- 1/2 cup maple syrup
- 1 egg
- 1 tsp salt
- 3 1/2 to 4 1/4 cups flour
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 4 tablespoons of softened butter
- 1 cup powdered sugar (for icing)
- 1-2 tablespoons milk (for icing)
- 1 teaspoon vanilla (for icing)
Instructions
- It the bowl of stand mixer, add milk/water, sourdough starter, maple syrup. egg, and salt. Mix well.
- Add 3 cups flour. Mix well.
- Continue adding flour 1/4 cup at a time until a soft dough forms.
- Knead for 10 minutes until smooth and elastic.
- Turn dough onto lightly floured surface and roll out into a 16x18 inch rectangle.
- Spread softened butter over the dough.
- Pour cinnamon sugar mixture over dough.
- Roll dough up long side in.
- Cut out the rolls with a sharp knife or some string.
- Rolls should be 2 inches thick.
- Add to baking sheet and cover with plastic wrap or damp tea towel.
- Allow to rise for 4-6 hours until puffy and airy.
- Preheat oven to 400 degrees F.
- Bake for 18-20 minutes.
- Make icing by adding powdered sugar to a bowl and drizzling milk while stirring until a thick icing forms.
- Pour icing over the warm rolls.
Notes
Store in an airtight container at room temperature for up to 3 days.
Freeze in freezer safe bag for up to 3 months.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 14mgSodium 184mgCarbohydrates 153gFiber 6gSugar 22gProtein 18g
Hello!
Can these be made ahead and frozen?
And if so at what point would you freeze them , before or after the first rise?
Thank You
Denise from Tennessee
Yes, I froze half of my recipe and they froze great!
Hi! Just starting out with sourdough and have watched a bunch of your videos—which have been SO helpful. Does this particular recipe need active starter or can it be pulled and used straight from the fridge? I last fed mine a couple of days ago.
I used mine straight from the fridge. It had been fed within the week.
I am excited to try these! What kind of flour did you use?
I used freshly milled hard white wheat.
How much oil? I don’t see oil on the recipe or the video but in the description you mentioned it. Thanks
I’m so sorry for that! I corrected it on the post. I did not use oil in the recipe. Thank you so much for pointing that out!
Mary, I don’t see oil on recipe. I just made these and they r rising and was reading comments. Did I miss the update?
I didn’t add oil to these in my recipe. In the original post, I accidentally put oil as an ingredient but went back and fixed it.
Hello Mary! I made your easy sourdough bread recipe and it came out good. I had a question about these cinnamon rolls. Are they actually 715 calories for one roll out of 14?
I realize it is not an everyday thing but I still need to consider and plan. Thank you so much.
Yes, that’s the calculation for the ingredients I used. I only eat half of one at a time and store them in the freezer so as to not over do, ha ha!
If I don’t have a stand mixer can I still make these?
Yes, just knead by hand until smooth and stretchy.
Can i let them rise longer than 4-6 hours? Like overnight?
Yes, you can let them go overnight.
Over night do I let them rise on the counter or fridge?
I personally would let them rise an hour or 2 on the counter and put them in the fridge for the rest of the night.
Good Morning Dear Mary~ I made your cinnamon rolls last night. The dough seemed very dry with 3 cups of flour, so I added 4T butter to the dough. It seemed to help alot. I was going to send pictures and can’t figure out how to do that here. Love your videos and recipes. So thankful I found you. 🥰