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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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 just made these and yum!!! I am really enjoying them. The tops of mine came out kind of hard however. I did the overnight fridge, fridge after shaping and water bath. What did I do wrong that made the tops hard and almost chewy?

    Reply

    1. Hi kristen, This sounds like a baking problem rather than a process with the dough. You oven may bake differently than mine does. Next time try baking the rolls halfway and then adding foil to the top once they are set and completing the bake. This will protect the rolls from drying out since they will bake in trapped steam. Much like a loaf does. Hope this helps!

      Reply

  2. The video says to ice the rolls while still warm and the recipe says to cool before icing them. Which is it?

    Reply

    1. Hi Sheila, It’s really a matter of preference. Here is how the icing is impacted by the rolls temperature:

      -If you ice the rolls while they are slightly warm the icing will melt a bit but still maintain its integrity and give you an icing that stays on top of the roll but sinks into the crevices.

      -If you ice the rolls very hot the icing will dissolve into the rolls, making them more like sticky buns. We don’t recommend that since that is not how cinnamon rolls like these are intended.

      -For the best icing texture, in my opinion, wait until the rolls are at room temperature. This will keep the icing on top as a more distinct layer over the rolls.

      Hope this run down helps. Happy Baking!

      Reply

  3. These are too perfect! Thanks!

    Reply

    1. Hi Viv, Thanks so much for the feedback. We are delighted you enjoyed them! Happy baking!

      Reply

  4. I TOTALLY forgot the water bath. I pulled them out of the oven two hours ago but they are so huge anyways and massive and fluffy so for me I am going to say thank god they came out ok. If they were any bigger they would have overflowed my pan. Thank you!

    Reply

    1. Hi Kimberly, We are so happy your cinnamon rolls got that lovely high loft even without the water bath. Enjoy!

      Reply

  5. Thank you for this recipe! I have tried so many different recipes and have never had success…..I don’t know if it’s the ingredients or the instructions or both but I FINALLY got a result worth eating! So, fluffy, perfectly sweet and gooey….oh man, I’m in heaven 🩷

    Reply

  6. So excited to try these!! I’m wondering if you can chill the rolls overnight after making them, before baking? Thinking it would be nice to be able to pull them out in the morning , ready to bake. First time making anything other than regular bread with my starter, so I’m a newbie!

    Reply

    1. Hi Ellie, Yes you can form the rolls and set them in the fridge overnight. Bake them straight out of the fridge into a preheated oven. TIP: Follow the video demonstration for this method. The dough will be stickier and a bit trickier to work with since the dough is not really developed yet. The video and post do have some good tips to help you work with it. Hope you love them!

      Reply

  7. I am wanting to leave my cinnamon rolls in the fridge overnight before baking them. They are ready to bake but I want to cook in the morning so they will be fresh. Can I leave on the fridge overnight?

    Reply

    1. Hi Meridith, Yes, It should work just fine. Happy Baking!

      Reply

  8. HI I was so tired yesterday but started this last night around 7pm, did one fold and then fell asleep… woke up to my dough still out.. will it still be good? I immediately folded and then put it in the fridge smh.

    Reply

    1. Hi Sher, It may be fine, but you won’t know till it bakes. The long room temperature rise is not ideal as the dough may have over proofed. If you noticed the dough responding to your stretch and folds (changing, getting smoother and more resilient) I think you’re going to be fine. That said, take the dough out of the fridge once it is cooled to fridge temp, form the rolls and bake ASAP in a preheated oven. This will give you the best chance at a good rise. Even if the rolls seem a bit flat and dense this time they should still taste great so go for it! Please let us know how it goes for you. Best of luck!

      Reply

  9. This is my fav cinnamon recipe so far!! Question – do you cook with the steam water the entire time of cooking? I’m finding I’m temping my middle roll after 20 min and it’s barely 170 but I feel it’s overcooked when I tried to let it go to the recommended temp. Thoughts?

    Reply

    1. Hi Christie, We are so glad you’re enjoying this recipe! To answer your question, the water bath can be removed after the 10 minutes on high heat. Take the water out and reduce the heat and finish the bake. If your rolls are drying out it’s ok to loosely cover them in foil after that first 10 minutes. This should set the rise in the rolls and the foil will help retain the moisture. Play around with these ideas. Your oven may be different than mine and Id say mine might be hotter so Im not getting the drying your are. I hope this helps! Happy Baking!

      Reply

  10. Hi there! First time about to bake this yummy dessert. The dough is currently sitting in between stretch & folds. I was wondering, how else can I tell if they are done in the oven if I don’t have a digital thermometer? Thanks in advance!

    Reply

    1. Hello Jazmin and welcome to Homemade Food Junkie!
      Here are a few tips on how tell if your rolls are done without a digital thermometer:
      – They will brown on the top and the roll layers should raise and separate a bit.
      -Also when you press on the rolls in the center they should spring back a little.
      -The rolls around the edge of the baking dish should have firm edges and pull away from the pan somewhat. And it they are getting too dark but the rolls in the center need more time you may want to put a rim of tinfoil over the outside rolls to protect them while the middle finishes.
      You can do the toothpick test by inserting the toothpick into the center of the pan and seeing if the toothpick comes out clean. If not, add more time.
      The rolls should begin to smell as they finish baking too.
      I hope something here helps you get them done to perfection. Happy Baking!

      Reply

  11. Incredible! I cold fermented for almost 2 days, did the last cold rise and they did puff up. Baked beautifully. I love how spongy they were.

    Reply

    1. That’s wonderful to hear Janae! Thanks so much for coming by to let us know you enjoyed this recipe. It’s marvelous how versatile and tasty sourdough is. Happy Baking!

      Reply

  12. These are for sure the best tasting cinnamon rolls we ever had-ever! But, although I do the cold rises, when they go into the last cold rise before cooking in oven, they fall and and don’t puff up the way I am sure they should for me. Is it due to being in FL and having so much humidity here already? I just don’t know. They really are the best but mine are flatter than I would like to see.

    Reply

    1. Hi Kerry, It is possible your climate is affecting the dough. Try eliminating the bulk rise on your counter and see if that helps. I suspect your starter is possibly wearing out before the final bake and this may help. As the weather down there warms, you need to keep your starter well fed and refrigerated unless you are feeding it to bake. once the fed starter doubles, immediately use it. After the starter starts to fall it is losing strength and this may be what is affecting your bake.
      Another method that may help you is to make the dough and form the rolls in day one, then do the long cold rise in the bake ready to bake. Then take them directly from the fridge into a preheated oven. This way the dough develops more slowly.
      I hope this helps! All the best!

      Reply

  13. I haven’t ever made cinnamon rolls before, let alone sourdough cinnamon rolls. These were AMAZING! I shared them with family and our neighbors. I wish I had doubled the recipe, I can’t get over how soft, fluffy, and gooey they turned out. I don’t think I can use any other recipe, thanks for sharing.

    Reply

    1. Hi Mrs. W, Thanks so much for letting us know how much you enjoyed these rolls. Yes there is something about sourdough that adds a special touch to your homemade beauties. Happy Baking!

      Reply

  14. Hello, I ended up making my dough and its been in the fridge since Tuesday (it’s now Saturday) because I was unable to finish making the rolls on Wednesday like I had originally planned. Is my dough ruined? I already took it out of the fridge for an hour before I had read through all the comments and such. Thanks.
    Amy

    Reply

    1. Hi Amy, Well…probably not ruined. But you should stick the rolls back in the fridge and preheat the oven. Then bake as directed ASAP. Fingers crossed there is still enough life in the dough to raise the rolls to light and fluffy. Worst case, they will bake dense and chewy, and may not want to bake in the center as well as they should. Still good, just not light and tender. It’s all about your starter and flour protein at this point. Was there enough power in them to last? Best of luck and please let us know how it turns out.

      Reply

  15. I’ve made these a few time and have struggled with the butter each time. I decreased the amount of butter as the note indicated and used it at room temp so it wasn’t too warm. Any way I try it the butter sits at the bottom of the pan while the rolls are rising. Any more helpful tips?

    Reply

    1. Hi Ashleigh, Thanks for the question. Sorry to hear the butter is causing trouble for you. You might try adjusting your oven temp for this recipe. All ovens are slightly different. Mine is a convection oven and tends to run hot. And this may where our baking results differ. The rolls might do better at a slightly higher heat since the dough may absorb the butter better as they bake. Experiment with baking them uncovered at 5 to 10 degrees higher and see if this moves you more into the results you’re trying to attain. I hope this helps!

      Reply

  16. Hi Jennifer! I accidentally added the salt into the dough mixture and mixed it all together. Are they ruined?

    Reply

    1. Hi Jennifer, No they will still taste good. Adding the salt in after the autolyse is to help the dough hydrate really well before the salt. It is a small detail. Not to worry. Happy Baking!

      Reply

  17. For the first bulk rise is it possible to have it in the fridge longer than 24 hours? Can I do 48 without it causing an issue?

    Reply

    1. Hi McKenzie, Probably. You don’t want to overproof the dough so cut down the counter time rising by eliminating the first room temperature bulk rise. And work the dough cold after the 48 hour long cold rise. This dough is very reliable so It will more than likely preform quite well even with 48 hours LCR.
      We do it all the time with the bread dough, I’m just a teeny bit worried about overworking the dough. And you could try, forming the rolls before you do the LCR. The dough will be more difficult to handle when forming since the dough is not finished, but the rolls will still develop and you can bake them straight out of the fridge at 48 hours. Please let me know how it turns out for you. Happy Baking!

      Reply

  18. The windowpane test doesn’t have a lot of instructions. Does the dough need to stretch thin enough to see through it or should it be sticky and less stretchy so that it doesn’t get see through?

    Reply

    1. Hi Wendy, ideally the dough will stretch enough to get very thin and see light coming through from the other side of the dough. This is called the windowpane. If you find the dough too sticky to do this try wetting your hands a bit. If you’re planning to do the long cold rise, this dough will develop overnight in the fridge and give you great rolls. The windowpane is ore important for the one day method since the dough is being pushed rather hard. I hope this helps! Happy Baking!

      Reply

  19. I have chosen to freeze my unbaked cinnamon rolls, do I thaw in fridge or on counter and normally how long does it take? Thanks, excited to have these for Christmas!

    Reply

    1. Hi Laura, Here’s our freezing and baking instruction from the post.
      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.
      Then bake according to the recipe instructions.
      We hope you enjoy them! Have a wonderful Christmas!

      Reply

  20. Hey there! Wondering…. could you skip the first cold rise, but instead rise on the counter, form the rolls, then do the second cold rise over night in the fridge? and let them come to room temp before baking in the morning?

    Reply

    1. Hi Elysa, Yes you can do the rise on the counter. Then form the rolls, put them in the baking dish and allow them to cold rise overnight. Then just preheat your oven and do the bake with the cold rolls straight out of the fridge for best oven spring. Enjoy!

      Reply

    2. @Diane, if using this method, how long should they rise on the counter before rolling out the dough and forming the rolls?

      I made these a few weeks ago following the overnight rise steps and they were delicious! I just want to be able to pop them into the oven Christmas morning without any fuss.

      Thanks so much!

      Reply

      1. Hi Sam, We are delighted you love these rolls. This dough is extremely adaptable so getting the timing right is easy. The bulk counter rise is usually about an hour, you can allow it rise even longer, but the long cold rise will develop the dough, so don’t worry about the bulk rise time too much.
        Hope this helps! Merry Christmas and happy new Year to you and yours!

        Reply

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