Soft Sourdough Cinnamon Rolls Recipe

ByDiane Williams Hours

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These beautifully swirled Homemade Sourdough Cinnamon Rolls are made from our Soft Sourdough Bread recipe. Roll it up with butter and cinnamon sugar for a delicious pastry that everyone loves. It’s is all topped off with a creamy, sweet icing.

We have so many wonderful ways to use up your sourdough discard and fresh lively starter. Sourdough is endlessly creative and very useful for a variety of baking recipes.

Sourdough cinnamon rolls
Sourdough cinnamon rolls with cream cheese frosting

Watch our video tutorial to make these Easy Sourdough Cinnamon Rolls

We show you how to make this recipe in just one day OR put them in the fridge for overnight sourdough cinnamon rolls for even MORE yummy flavor.

These are are the BEST sourdough cinnamon rolls made from a delicious basic sourdough recipe that makes on the of the best sandwich breads too.

These rolls are made from our Soft Sourdough Sandwich Bread Recipe. It has a soft dense crumb that is perfect for cinnamon rolls. They are squishy and fluffy, exactly how a cinnamon roll should be.

Our tender and light Cinnamon Raisin Bread is also well loved by our sourdough bakers. Both recipes are linked in the pictures below.

Soft Sourdough bread as a loaf-Cut
Sasha’s soft Sourdough Loaf Recipe
Sliced cinnamon raisin bread
Swirled cinnamon raisin bread sliced.

Why use Sourdough in baking?

Sourdough starter or discard is a fantastic ingredient to have in your kitchen. I wrote a whole post on why sourdough bread is good for you. Sourdough isn’t limited to just bread loaves, the starter can be incorporated into a variety of baked goods like these sourdough cinnamon rolls to give a stronger structure, deeper flavor, and even reduce the gluten content of a recipe.

What a gorgeous cinnamon roll that sourdough starter creates. I opened the rolls up so you can see the tender, soft crumb.

Opened sourdough cinnamon roll
Fluffy sourdough cinnamon rolls are melt in your mouth good.

Is it better to freeze baked or unbaked Cinnamon Rolls?

If you are planning to make these Cinnamon Rolls ahead of time, freezing is a great option and they can be kept frozen for up to 8 weeks. It is better to freeze unbaked Cinnamon Rolls and then thaw, rise and bake when you are ready to enjoy them.

This keeps them fresher and allows for an additional cold rise just before baking which will yield fluffy rolls. Simply prepare the dough, fill and assemble them into a flat, freezer safe pan. Cover them tightly and label.

sourdough rolls-bite
Soft sourdough bread recipe makes a light tender cinnamon roll. This roll was made in about five hours.

Does it take longer to make Sourdough Cinnamon Rolls?

These rolls take longer to bake than banging a Pillsbury Cresent roll container on the edge of the counter and adding the premade icing on top. I’ll grant you that. So what? These sourdough rolls are the bomb. And worth the time. These sourdough rolls can be made in about the same amount of time as my yeasted cinnamon rolls. That’s a fair time comparison since they are both fantastic.

You can make these rolls in about 5 hours if your starter is ready to bake. If you prefer, let the dough sit in your fridge after the stretch and fold stage up to 24 hours. That gives you plenty of flexibility. The dough rise will be more developed and easier to handle with a long fridge time.

sourdough cinnamon rolls
These sourdough cinnamon rolls were made with the long cold rise method.

NOTE to Gluten sensitive bakers. We highly recommend the long cold rise for you. Sourdough baked goods (even cinnamon rolls) are much more digestible since they ferment the gluten properly.

This is especially true when the dough is allowed to long cold rise. As the dough develops the gluten is used, fermented longer and broken down more completely.

Can you over knead Cinnamon Roll Dough?

You can over knead cinnamon rolls and all homemade breads. You don’t want to do that. Over kneading Cinnamon Roll dough will yield dense rolls because it over develops the gluten in the flour. When this happens, the dough will be pulled together rather than being allowed to expand and rise.

These rolls are not kneaded in a mixer or by hand in the conventional sense. We use a no knead dough development method to prevent overworking the dough.

It is important to handle the dough gently and allow the rises to do the majority of the work. You only want to knead the dough until it is smooth, shiny, and pliable.

This dough WILL be sticky. We recommend you use slightly wet hands and tools to allow the dough to slide away from skin and tools.

Recipe for Sourdough Cinnamon Rolls:

I’ve cut the original Soft Sourdough Bread Recipe in half to make about 12 sourdough rolls. They fill a 9 x 13 baking dish.

You will see the video playing in the sidebar of this post. We also have it posted at the bottom of our printable recipe card.

Freshly baked sourdough rolls
This recipe makes 12 rolls to fill a 9 x 13 pan.
r baked cinnamon rolls
Four cinnamon rolls baked in my 6 inch springform pan. Cut the recipe down by two thirds for four rolls.

Cinnamon Icing Variation

I have the recipe in the recipe card for both the cream cheese icing and this cinnamon cream cheese icing. they are both delicious. If you love cinnamon. This brown icing is for you!

sourdough cinnamon rolls on a plate
This brown icing has 2 teaspoons of cinnamon in it. Now that’s a cinnamon bun. These rolls were made in one day.

How do you store Cinnamon Rolls So They Don’t Dry Out?

Why are my cinnamon rolls dry and hard?

  • Did you overbake them? Allow the cinnamon rolls to reach 205 degrees F. in the middle of your cinnamon roll pan and then remove them from heat. This is more important than religiously following the timer. Why? Because your oven, flour and starter are all unique to you. They will develop and bake possible quite differently than mine.

This is true of all baked goods nut with sourdough is it even more likely that your recipe will be impacted by factors I cannot predict. With that said, I want you to know this recipe is well tested and reliable. But sometimes the ingredients, kitchen temperature and oven will impact a recipe.

  • Did you use the water bath? The steam produced by preheating the oven with a water bath will impact how the dough hydrates as it bakes. Water baths are important. Please use one.
  • AFTER baking: Allow your rolls to cool to room temperature all the way through before icing them. THEN cover the rolls with plastic wrap or foil to keep them fresh. If your rolls are allowed to sit out on the counter unwrapped after cooling they can get dry and hard. Icing will protect the roll tops somewhat. However, Air dries out baked goods.

Cinnamon rolls need to be stored in an air tight container like a covered cake plate or deep tupperware container with a lid above the frosting to protect the rolls and keep them fresh.

Covered Cinnamon Rolls can be stored in a cool, dark corner on your counter or in your fridge. Always wrap cinnamon rolls tightly to prevent any air from penetrating the rolls. This will keep them moist, soft and tender.

Freezing These Rolls: These cinnamon rolls can be frozen. It’s best to freeze them unfrosted, double wrapped in plastic so they don’t get dry or freezer burned. Freeze them up to three months. To defrost just set them out on the counter to thaw. Then you can ice them if you wish.

Your Printable Recipe Card

sourdough cinnamon rolls
Yield: 12 sourdough cinnamon rolls

Soft Sourdough Cinnamon Rolls

Prep Time: 5 hours
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 7 hours 30 minutes

These Beautifully swirled buns are made of our delicate soft sourdough bread rolled with butter and cinnamon sugar. It's is all topped off with a yummy icing.

4.5 Stars (148 Reviews)

Ingredients

  • 150 grams starter-freshly fed and active (2/3 Cups)
  • 325 grams warm water (1 1/3 Cups)
  • 25 grams honey (1 1/2 Tablespoon)
  • 20 grams avocado oil (or any flavorless vegetable oil) (1 Tablespoon)
  • 500 grams White bread flour (high protein) (4 Cups)
  • 10 grams Salt (1/2 Tablespoon)

Cinnamon Sugar Filling:

  • 78 grams melted butter-*(1/3 cup use the amount of butter it takes to cover your dough evenly)
  • 2 Tablespoons cinnamon
  • 99 grams sugar- (either brown sugar or cane sugar works)-1(/2 Cup)

OPTIONAL filling addition:

  • 150 grams dried raisins (1 cup)
  • 150 grams water (for plumping raisins) (2/3 Cups) -Plump for 1 to 2 hours.

ICING:

  • 225 grams Powdered sugar (2 Cups)
  • 1 Tablespoon Cinnamon (optional)
  • 75 Grams melted butter- (1/3 Cup)
  • 1 Tablespoon vanilla
  • 4 Tablespoons (as needed) water or milk

Instructions

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 325 g. Press tare.
  4. Pour in 150 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 500 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE:

  1. autolyse (rest the dough on your counter in the bowl) 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. The dough is ready when it passes the window pane test. See video for technique.


Bulk Rise:


After the stretch and folds let the dough sit in your bowl at room temperature to develop about an hour.

IF you want the rolls done in a day omit the long cold rise and go to the rolling out step. We do this in the video.

OPTIONAL long Cold rise:

This dough benefits from a long cold rise in the fridge. The dough will develop more slowly and build a better structure. And be easier to handle. Cover the dough with a lid or plastic and set in your fridge up to 24 hours. Remove and set on the counter to warm an hour or so. Continue the recipe.

Rolling out and Degassing Dough:

  1. Dump the dough onto an oiled or bare work surface. Do not flour the work surface. You can spray the surface with water if you wish.
  2. Spray your rolling pin with either water or oil and roll out the dough into a rectangle about 12 inches wide by 15 inches long. (you can use hands if the dough is too sticky for the rolling pin)
  3. Roll (or press dough with hands) until the air pockets are all out of the dough.

The Cinnamon sugar filling:

  1. Mix the cinnamon and sugar together.
  2. Spread melted butter over the entire surface of the dough top.
  3. Sprinkle the cinnamon sugar mix evenly over the dough.

Optional Raisins Add in:

We want the raisins soft so be sure to plump them before using as described in the ingredients section. Strain out any excess water before layering them on the cinnamon filling layer.

  1. Spread the soaked, plumped raisins evenly over the cinnamon sugar layer.

Forming the rolls:

  1. With your dough scraper (or a metal spatula) release the dough from the counter all along the narrow edge a little at a time. Slowly roll the dough up as it is released. (TIP: Use dental floss as shown in the video demonstration to cut the dough easily)
  2. TIP: The dough will be stuck to the counter so you control the release and roll. Work from side to side along the narrow edge and continue rolling until to dough is rolled like a jelly roll and completely released from the counter.
  3. Pull the dough gently until it forms a long tube that is evenly round end to end.
  4. Measure and cut into evenly sized rounds.

Final Bulk Rise:

  1. Oil your cinnamon roll pan (9 x 13)
  2. Place the rounds face up ( Cinnamon Swirls showing ) touching slightly.
  3. Rise on counter until the rolls swell and push tightly together. About 60 to 90 minutes in a warm place. (I used my bread proof function on oven).

Cold Rise and Bake:


The final cold rise will help the dough attain optional oven spring. You can omit this if the oven is preheated with a water bath and the height of the rolls is not your focus.

  1. Place rolls in fridge 60 minutes or until the rolls are completely chilled.
  2. Place a roasting pan or other large shallow pan on bottom rack half full of water.
  3. Preheat oven to 400 degrees F.
  4. Bake the cold rolls for 10 minutes. Reduce heat to 350 degrees F.
  5. Bake rolls 20 minutes more. Check for doneness. The Center rolls should be 195 to 200 degrees F. when poked with a digital thermometer.
  6. Continue baking until proper temperature is reached.
  7. Remove to cooling rack.

Topping:

  1. Mix together powdered sugar, melted butter, vanilla and (OPTIONAL) ground cinnamon.
  2. Add in half of the water (or milk). Stir and continue adding the liquid until the icing consistency is loose enough to pout thickly over the rolls. (the icing should be wet enough to follow the hills and valleys and drop into the holes in the roll swirls.)
  3. Pour the icing over slightly warm rolls so it melts into the centers a bit.

Notes

*Note on The Butter:

Please use the amount of melted butter you need to evenly coat the dough. Using the exact amount of butter called for in the recipe might be ok. BUT reduce or increase the amount of butter to coat the dough without loading the dough too heavily with butter.

Remember, the dough is rolled and cut, Then risen with the layers in. If the butter is too warm, or you use a lot of butter, it may fall into the pan bottom and not cook into the rolls.

Cinnamon Icing Variation:

Add 2 teaspoons of cinnamon to the icing with the dry ingredients for a cinnamon icing.

Storing:

If kept covered these rolls will last 3 days fresh at room temperature.

They will be great for up to a week covered if you plan to reheat them with a bit of butter in the microwave about 15 seconds or so. (until butter melts).

Reheat:


These rolls are great reheated with butter on top. Just set a pat of butter on the icing and set in your microwave until the butter is almost melted (10 seconds or so) or the rolls is warm. Serve immediately.

Freezing:


Sourdough freezes EXTREMELY well.

  • Place the rolls with NO icing in an airtight freezer bag will al the air sucked out.
  • These freeze well up to a month.
  • Defrost by letting the rolls sit at room temperature until defrosted. You can put them in your fridge covered to slow defrost.
  • Do NOT microwave these to defrost them. The rolls will go hard.

NOTES ON CONVERSIONS:

I don't like doing the conversion to US volume measurments because the measurements do NOT transfer over exactly. That is why ALL the sourdough recipe are weighed. The recipe is much more accurate and this will matter a LOT with sourdough.

That said I did put the conversions into the recipe at a reader request. I highly recommend using the weights though if you can. You'll get a better cinnamon roll. Happy Baking!

Nutrition Information

Yield

12

Serving Size

1 roll
Amount Per Serving Calories 494Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 47mgSodium 491mgCarbohydrates 74gFiber 2gSugar 36gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Diane Williams
Cuisine: American / Category: Sourdough Recipes & Artisan Baking Guides
iced sourdough cinnamon rolls

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Find all of our Sourdough Recipes here

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Diane Williams is co-founder of Homemade Food Junkie and the primary editor and publisher of the site. She develops from-scratch recipes, sourdough baking tutorials, and garden-to-kitchen content designed to help home cooks succeed.

168 Comments

  1. I’m a little frustrated with the inconsistency between the video and the actual recipe. As an experienced baker I wouldn’t usually need to watch the video as I have done all the techniques required. But when the excessive amount of melted butter was overwhelming my little 12”x15”rectangle, I figured I was missing something. In the video you cut 2”thick slices. How is that possible????

    Reply

    1. Hi Becky, I have reviewed the video. All I can say is I used the amount of butter needed to cover the dough. I suggest you adapt the amount of butter to suit your circumstances. We did cut the rolled dough in about 2 inch lengths. Again if that does not work for your pan. (side heights of pans may vary?) feel free to reduce the length of your dough cuts to 1 1/2 inches or so. I hope this helps. Happy holiday!

      Reply

  2. Hi! I started making these cinnamon rolls and I somehow turned it into a 48hr process 🙂 I didn’t have time to bake the after the 60min cold rise, so I left them in the fridge overnight and baked th this morning (originally started the dough Saturday PM). They turned out delicious, but pretty sour! Could this be because I extended the time before baking? I have made several recipes with my sourdough discard and haven’t noticed a ln overpowering sour taste, so this is a first! I’d like to make the again and compare to a normal timeline. Could also be my starter had was extra sour after not being fed for a week and a half? Curious what your thoughts are! Great recipe!!

    Reply

    1. Hi Courtney, I’m pretty sure the sour comes from a hungry sourdough starter. The long cold rise MAY have added a bit of sour as well but I have held well fed starter sourdough bread recipes for up to 36 hours without increasing the sour factor. So next time feed the starter a day or two ahead and smell it before you use it. If it is strong smelling feed it again like this. 100 grams starter to 100 grams flour to 100 grams warm water and let it sit overnight before using it. This will rebalance the starter and help out with that sour factor. Glad you enjoyed the recipe. Happy baking!

      Reply

    2. @Courtney, a long cold rise can definitely make a sourdough recipe more sour. This is helpful to remember if you want to make a quite sour tasting bread. Longer fermenting at any temperature will produce a stronger fermented flavor, which is sometimes nice to do on purpose!

      Reply

  3. Just made theses cinnamon rolls and they are delicious! It’s what we had for lunch because the timing just worked out that way. I added golden raisins and chopped pecans. So glad I found your site and this recipe. Thanks!

    Reply

    1. Hi Decah, Welcome to Homemade Food Junkie. 🙂 We are delighted the cinnamon rolls turned out so well for you. We have many other sourdough recipes if your interested and a wealth of other recipes as well. Thanks so much for the great review and sharing your tweaks to this recipe. It’s so fun to see what people do. Happy Baking!

      Reply

  4. I have a question about the final rise. I put dough in fridge overnight and followed recipe. My question is: for the final rise – if I want to do the cold rise is that done after the rolls have raised 60-90 min. or is the final cold rise done right after I put them in the pan?
    Thank you – love this recipe – so easy
    Gwendlyn

    Reply

    1. Hi Gwendlyn, Yes.Just set the rolls in the fridge right after the rolls are at your preferred rise on the counter. The chilling will help them be loftier. I’m glad to hear you enjoy this recipe. It’s a favorite for sure. Happy Baking!

      Reply
  5. Sherry Garner says:

    Hi I have sourdough but I’m a little confused in making these rolls with the fed starter that needs to past the float test after mine is fed its still a liquid form. Am I suppose to do something different

    Thanks Sherry

    Reply

    1. Hi Sherry, To begin the sourdough recipes I have used over the years I use this starter mix. 100 grams starter to 100 grams warm water to 100 grams flour. I let it sit overnight. It usually doubles in size. It won’t be a solid. However it is thick enough to pour out like a batter. If you pour the starter over water. (or drop a teaspoon into a glass of water) it should float for a bit before dispersing or dissolving into the water. This shows you the action in the starter. It’s a good indicator the starter has enough strength to develop your bread dough in the long cold rise method. I hope this helps. If you have further question I am happy to help. Happy baking!

      Reply
  6. Lynda Beaulieu says:

    This is a very easy recipe to follow. I have been wanting to make them for long time, and,I finally carved out the time. I am waiting in the autolyse phase. I am going to put the dough overnight. I can’t wait! The only trouble I’ve has is when you have a recipe you have to concentrate on, the pop up ads are very annoying. I know it’s not something you can control. Keep your recipes coming!

    Reply

    1. Hi Lynda,
      I hope you enjoy these cinnamon rolls. It’s good to know you find the recipe simple to follow.

      Thanks so much for mentioning pop up ads. We should not have any pop up ads. The only time you should see anything like that is when the recipe demonstration video pops up. That is preceded by an ad. If you don’t want or need the video there should be a small x at the top right hand corner to delete it.

      If you do see an ad you find annoying click on the ‘report this ad’ button and the Mediavine Ad company will try to delete it. Yes ads are annoying. I appreciate your patience with them.
      We will definitely keep more recipes coming your way.

      Have a wonderful day!

      Reply

  7. Hi! Im hoping you can help me troubleshoot. I turned this recipe into pizza rolls last week and they were GREAT. I let them rise on a sheet pan (not touching) and the rolls developed beautifully.

    I tried the recipe as intended for cinnamon buns today, and everything looked great. Put them into a 9×13 pan, touching once they had risen, and baked them as directed. The top of the buns look amazing but the underside shrivelled up super skinny leaving large gaps between the rolls. I did add more brown sugar than the recipe called for (and sprinkled the bottom of the pan with some sugar too) but otherwise followed everything accurately. The flavour is amazing, I just can’t figure out where I went wrong!

    Reply

    1. Hmmm, I have never tried to add extra sugar to this recipe or put a layer of brown sugar on the bottom of the pan. But I have had people tell me when they make this recipe as our soft sourdough sandwich bread they get in trouble if they spray the loaves too liberally when baking with a water bath.

      Based on that I’d say there was just too much liquid on the pan bottom for the rolls to bake properly. Next time if you want to do the sticky bun version try adding 1/2 Cup more of flour or so. This will help the dough hold up better to the liquid on the pan bottom and absorb it into the dough. Sounds like a nummy version of this recipe. Please let me know if you figure it out and what you do. I’m sure others will want to try it too. Happy baking!

      Reply
  8. Heather H says:

    I have been making your sourdough sandwich loaf and cinnamon raisin breads regularly for a few months now and I am the envy of the neighborhood as these breads smell, look and taste amazing! So Thank You!

    I am going to try making these cinnamon rolls and was wondering if you have tried making more/smaller rolls in the 12″x9″ tray or in a muffin tin. I am just trying to think of an easy way to make them into single servings to send into my husband’s office. Thanks for your input!

    Reply

    1. Hi Heather, I’m so happy you love this dough. Give our other sourdough recipes a try too. Sourdough is just so good and fun to make. As for these rolls. Yes, you can make them smaller and put them into a 12 a 9 tray. Not so sure about the muffin tin but maybe. ? If you make them smaller watch them close and be ready to pull them out of the oven 10 minutes early during the bake. I’d love to know how this works for you. Thanks so much for being a part of our Homemade Food Junkie Community. Happy Baking!

      Reply
    2. Heather H says:

      @Diane, I did give it a go and it worked! I followed your directions until I got to the point of rolling them. I rolled the opposite direction so that I had a really long narrow roll and then divided them into 24 pieces and placed them into 2 well greased regular cupcake pans. I then did the added cold rest overnight so that I could pop them right into the oven in the morning. For my oven it took about 20 minutes at 380F(I temp checked doneness as you mentioned). I then placed each hot roll into a clear solo cup before adding the icing so that it seeped around them in the cup and were easy for transport and for giving out. I will definitely keep trying more of your recipes, Thank You!

      Reply

      1. Heather you are amazing. What a fantastic and giving idea to make these rolls into single carry gifts. I’m sure you are a star in your community. I’m so happy you found our blog and enjoy our recipes. God Bless you. Can’t wait to hear more about your sourdough baking!

        Reply
  9. Alyssa Benoit says:

    I made these today. I used all purpose flour. I did the over night rise in the fridge and then made the rolls today. They rose great but they are very chewy. Do you think my hydration was too high since I used all purpose?

    Reply

    1. Ummm. I don’t think so. Hydration usually makes a dough more tender. But it also makes the dough really sticky and hard to work with. If that happened to you I wonder if you might have overworked the dough?

      It’s also tempting to add flour to the dough when working it to make it easier to handle. This also will increase the chewiness of the finished rolls.

      All purpose flour may have had something to do with the results as well. Although the protein content of the flour is actually the critical factor. It’s best to use a high protein flour. Check the label on your flour. It should be 5 grams or about 12% protein.

      Even some bread flours are not high protein. This has a lot to do with your finished texture.
      I hope this gives you some ideas as to what may have happened. All the best!

      Reply

  10. Yum! These came out so good. I did the bulk rise of the dough overnight in the frig. In the morning I waited for the dough to come to room temperature and then formed the rolls. When I placed the rolls in the pan, I gave them some space to expand during the final rise. There was still space between the rolls before I put them in the oven. I was shocked when I looked in the oven to check on them. They were huge! They came out so delicious. Thank you for this awesome recipe.

    Reply

    1. Hi Nadine, Thanks so much for your awesome review! Nothing better than deeply flavored sourdough cinnamon rolls. IMO. Glad you agree. Have a wonderful day!

      Reply

  11. We use real vanilla in the house and 1 tbsp for the icing was way too much unfortunately. Otherwise, they were great.

    Reply
  12. Karin E Ebert says:

    Maybe I didn’t roll the dough out enough but when I put the melted butter on the dough and then the cinnamon sugar mix I still had little pools of melted butter that oozed out as I rolled them. Very little butter remained in the rolled dough, most of it spilled onto my counter making a huge mess. I may try slicing the butter into very thin slices next time instead of melting it. Any other ideas?

    Reply

    1. Hi Karen,
      I have a couple of ideas for you:
      –Don’t completely melt the butter. Soften it so it will brush on with a bit of resistance.
      -Create a higher edge around the outer perimeter of your dough so it forms a dam if you have butter running off.
      –Adjust the amount of butter you need for the size of rolled area you did. The butter is a flavor element. However, it is also there to help the filling stick to the dough.
      –Feel free to adjust the consistency and amount of butter to create a viscous surface that the fillings can cling to.
      -Finally, it may help you to pinch the rolled end of the filled loaf so the filling stays in place.
      Be sure to liberally grease your pans so the fillings don’t cause the finished rolls to stick.
      Hope these ideas help.Be sure to watch the video for a recipe demonstration.

      Reply
  13. Yiona Ward says:

    I am making these using all purpose flour , dough seems so wet

    Reply

    1. The dough is high hydration. Watch the video and you’ll see how wet it is supposed to be. I think a good quality all purpose flour is fine. It will give you better results if you use a flour higher in protein like Montana brand or king Arthur. The video will show you how to work with it. It is a tender dough but SO worth it!

      Reply

  14. I finished baking these pretty late – it’s now 10:15 p.m. and I’m having a hard time convincing myself NOT to eat another one! They are incredible. Thanks for this and the soft sandwich bread recipe ❤️

    Reply

    1. Hi Stella, Thanks so much for the great review. Glad to hear the soft sourdough recipes are working well for you. Lol. These cinnamon rolls are so addicting. Happy to hear you can’t eat just one. Me either! 🙂

      Reply

  15. I was wondering if, after the room temperature rise, you could leave them in the fridge overnight and just bake the next morning? I’ve been meaning the sandwich bread about once every 10 days for the past several months. It’s easier on my tummy than any other bread. My family loves it, even my picky children! We love to make nut butter and jelly sandwiches and the sandwich bread makes a killer grilled cheese. Thanks so much for all your hard work and for sharing your recipe with us.

    Reply

    1. Hi Frances,
      It’s so great to hear your enjoying our recipes. Lovely reviews like this make my day. You can set the dough in the fridge overnight and do the bake. I have done this and it works fine. I see no reason doing the same with the finished rolls won’t work.
      I would just eliminate the counter rise and do at least 8 to 12 hours in the fridge wrapped with plastic. You can preheat the oven in the morning and bake straight from the fridge. Should work well. Let us know how it goes for you. Happy Baking!

      Reply

      1. So…I had already done the counter rise before I asked my question ?, but I pulled the rolls out of the fridge this morning and baked them. They turned out great! They were so soft and gooey in all the right places. Thanks so much!

        Reply

        1. Excellent! I appreciate you letting us know. It’s so helpful to other bakers to know what you can do with this recipe. Happy Baking!

          Reply

  16. Made these… refrigeration overnight….cooked them the next day. followed recipe….took almost 39 min to reach 195-200 degrees inside…..the texture was a little gummy….
    What did I do wrong?

    Reply

    1. Hi Tracey, I’m wondering if they might have been packed a bit too tightly after the long cold rise? Next time maybe put them in a larger tray and give them more room between before rising. This is a guess but this is what I could try. All the best!

      Reply
      1. Geri Patton says:

        Headline seems to imply this as a great way to use discard but receipe calls for fed starter. Not sure which to use and what the outcomes would be. Lots of discard to use, lol!

        Reply

        1. Hi Geri, Thanks for pointing this out. I assume you found us through our pin. 🙂 I have updated the description to be more clear. This is a recipe that needs freshly fed and active starter. However, we have many sourdough discard recipes too. Check out our entire SOURDOUGH recipes section. These cinnamon rolls are made from one of our favorite sourdough bread recipes. They are SO tender and yummy. Please let us know how they turn out for you if you make them. Happy Baking!

          Reply
  17. Margaret Wilson says:

    I’ve made these once and they were amazing. I’m wondering, if once you set the rolled up dough in the pan, could you freeze them at that point instead of baking? And then let them do the final rise and bake at a later date? Or is it just better to go ahead and bake them and then freeze?

    Reply

    1. You can freeze them once formed. It MAY affect the rise of the rolls some. But they should still be pretty good.

      Reply
  18. Margaret Wilson says:

    I’ve made these once and they were amazing! I was wondering if the formed cinnamon rolls can be kept frozen and then just get them out when ready to bake. If so, how long would you leave to thaw and rise on the counter before baking?

    Reply

    1. What a great idea Margaret! You can do the defrost two ways.
      1: Thaw them in the fridge overnight and cold rise them until they completely thaw. (time on this depends on your fridge temps).
      Or
      2: you can set the frozen rolls on your counter at room temperature until thawed. This will take a couple of hours? Again depends on the room temps which can vary wildly. Take them out of your fridge early in the day and let sit out for two hours or so. Check the middle rolls to see if they are defrosted. If so, set the rolls in the fridge while the oven pre-heats.
      Can’t wait to hear how the defrosted rolls bake best for you. Thanks for asking and have a great day.

      Reply

  19. Made these last night and finished today after long, cold rise. They were amazing!!! Best cinnamon rolls I’ve ever made and pretty simple too. I’ve been making your soft sour dough bread for a couple of weeks now so these seemed like a breeze to make?

    Reply

    1. Hi Rebecca, I’m so excited you loved these cinnamon rolls. I agree the tender soft sourdough bread recipe is just the ticket to make these a step up from other cinnamon rolls I’ve tried in the past. Thanks SO much for your great review. I’m so happy to know our sourdough recipes are working for you. Happy baking! 🙂

      Reply

  20. I love cinnamon rolls normally and your sourdough version sounds absolutely delicious! A great idea and I also love all that icing on the top!

    Reply

    1. I hope you give these a try. I’d love to know how you like them.

      Reply

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