Sourdough Cinnamon Rolls Recipe (Overnight or With Discard)
This sourdough cinnamon rolls recipe can be made overnight with active starter or same-day with discard. Soft, fluffy, and full of cinnamon sugar, it’s a flexible from-scratch favorite
If you had asked me just a few years ago if I would want sourdough cinnamon rolls, I would have looked at you like you were crazy. Before establishing my own sourdough starter, the only sourdough I had was store-bought, and honestly, it was too tangy and hard to chew.
Never in a million years would I have imagined not only baking my own sourdough bread from scratch but also incorporating my starter into several sweet and savory meals each week. But here I am, baking for my family and sharing recipes with all of you.
These sourdough cinnamon rolls are the kind of recipe that fits into real life. Whether you plan ahead and use an active starter for an overnight rise or need a quicker option with discard, you’ll still end up with soft, fluffy rolls filled with that classic cinnamon sugar goodness. It’s a flexible, from-scratch recipe that makes slow mornings or special breakfasts feel doable—even in a busy home.
The Versatility of Sourdough
Sourdough’s versatility extends beyond traditional bread baking. In sweet dishes such as the best cinnamon rolls I’m about to show you, cookies, muffins, and pancakes, sourdough can enhance flavor and texture. On the savory side, it can be used in pizza dough, crackers, and casseroles, turning an ordinary recipe into an even more delicious sourdough recipe.
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Benefits of Using Sourdough in Cinnamon Rolls
Sure, you could just make cinnamon rolls using traditional yeast and I’m sure they would be delicious. Actually, I know they would because that’s how I made mine until I started baking with sourdough. Now I prefer to bake mine using an active starter or discard depending upon what I have on hand.
Not only does sourdough add a tangy taste and beautiful texture to cinnamon rolls, but there are added health benefits too. The natural fermentation of sourdough helps break down gluten, which can make sourdough easier to digest and help your body better absorb nutrients. Sourdough can also contribute to stable blood sugar recipes. Basically, incorporating sourdough into your everyday recipes can be good for your gut!
Today I’m excited to share one of my family’s favorite sweet sourdough treats with you that can be made two ways: using an active sourdough starter or sourdough discard. Plus, I’ll share my secret ingredient that will amp up a simple icing recipe.
Key Ingredients
These sourdough cinnamon rolls use simple, pantry-friendly ingredients, with the flexibility to work with either an active starter or sourdough discard depending on your schedule.
Sourdough Starter (Active or Discard)
This recipe works two ways:
- Use active, bubbly starter for an overnight rise and deeper flavor
- Use sourdough discard (unfed starter) + yeast for a quicker, same-day option
Both methods give you soft, delicious cinnamon rolls—just with different timing.
Milk
Warm milk helps create a soft, enriched dough and supports a good rise.
Sugar
A small amount in the dough adds sweetness, while the filling uses brown sugar for that rich, caramel-like flavor.
Cinnamon
The star of the filling—warm, cozy, and essential for that classic swirl.
Fine Sea Salt
Balances the sweetness and enhances all the flavors.
Yeast (for discard method only)
If using sourdough discard, a small amount of yeast is for leavening and helps the dough rise quickly and reliably.
Baker’s Schedule for Sourdough Cinnamon Rolls Using Active Starter
8:00 am: Feed starter
8:00 pm: Mix dough and refrigerate overnight
7:00 am: Assemble and shape rolls for second rise
9:00 am: Bake
How to Make Sourdough Cinnamon Rolls Using Active Starter
Step 1: Activate your sourdough starter by feeding it the night before you want to mix the dough. You will need 3/4 of a cup of active and bubbly starter. I like to feed 2 Tablespoons of starter with 1 cup of flour and 1 cup of water. This ensures that I have enough starter and gives me a little extra to add to my discard jar.
Step 2: After your starter is active (typically takes 6-8 hours but will depend on the temperature of your kitchen), mix your dough by adding milk and starter to the bowl of a stand mixer. Stir together with your dough whisk or fork to combine.
Step 3: Next, whisk in sugar and room temperature egg until well incorporated.
Step 4: Add flour and salt to your bowl, stirring until a shaggy dough begins to form. Then, add room temperature butter, mixing with a stand mixer paddle attachment on medium-low speed until fully incorporated. It’s important to use room-temperature butter, or this will be difficult.
Step 5: Cover the bowl and allow the dough to proof overnight in the fridge or on your counter for 8-9 hours. The dough will double in size during the rise time.
Step 6: The next morning, turn out the dough onto a floured surface. Roll the dough into a rectangle using a floured rolling pin. 12×18 inches is a good size.
Step 7: Mix brown sugar and cinnamon together in a small bowl and set aside.
Step 8: Spread the room temperature butter on top of the dough. Then sprinkle the cinnamon-sugar filling on top and roll the dough up tightly into a log shape.
Step 9: Using a bench scraper, sharp knife, or dental floss, cut the roll into 12 equally sized pieces.
Step 10: Arrange the rolls in a baking pan and cover with a towel for the final rise for about 1-2 hours until they become visibly larger. You can speed up the second rise time by placing the rolls on top of a warm oven.
Step 11: Bake at 350 for 25-30 minutes.
Step 12: While the rolls are baking, prepare the frosting. Add softened butter and powdered sugar to a medium-sized bowl and mix together. Then add a splash or two of cold coffee and stir. Trust me. You will love the flavor the coffee adds to the frosting. This is the ingredient that has everyone asking about my frosting. But, if you are out of coffee, you can use milk in its place. You want the frosting to be creamy and without lumps.
Once the rolls are out of the oven, allow them to cool for 15 minutes before icing. If you frost them too soon, it will melt and slide off of the sides of your cinnamon rolls finding it’s way into the bottom of the pan.
Sourdough Discard Cinnamon Rolls
The discard method is perfect when you want the flavor of sourdough without having to plan a day ahead. By adding a little yeast, you get a reliable, same-day rise while still using up extra starter that might otherwise go to waste. It’s a great option for busy days when you’re craving something homemade but need it to fit into your schedule.
Same-Day Baker’s Timeline (Discard + Yeast Method)
Morning or Early Afternoon Bake
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8:00 AM – Mix the Dough
Activate the yeast, mix the dough, and knead until smooth.
8:15 AM – First Rise Begins
Cover and let the dough rise in a warm spot.
9:30 AM – Dough Doubled
Roll out the dough, add filling, and shape into rolls.
9:45 AM – Second Rise Begins
Place rolls in pan, cover, and let rise until puffy.
10:30 AM – Ready to Bake
Preheat oven and bake the cinnamon rolls.
10:50 AM – Out of the Oven
Let cool slightly, frost, and serve warm.
How to Make Sourdough Discard Cinnamon Rolls
Activate the Yeast
In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit for 5 minutes until foamy.
Mix the Dough
Add the sourdough discard, remaining sugar, egg, melted butter, and salt. Mix to combine.
Gradually add the flour, mixing until a soft dough forms. Knead for 6–8 minutes (by hand or mixer) until smooth and slightly tacky but not sticky.
First Rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size.
Roll and Fill
Turn the dough onto a lightly floured work surface and roll into a large rectangle (about ¼ inch thick).
Spread softened butter evenly over the dough.
Sprinkle with brown sugar and cinnamon.
Shape the Rolls
Roll the dough tightly from the long edge into a log.
Slice into 12 rolls and place in a greased 9×13 baking dish.
Second Rise
Cover and let rise for 30–45 minutes, until puffy.
Bake
Preheat oven to 350°F.
Bake for 20–25 minutes, or until lightly golden and cooked through.
Frost and Serve
Spread frosting over warm rolls or serve plain. Enjoy while warm!
How to Make Ahead and Freeze Cinnamon Rolls
Both recipes are perfect for making ahead when you have time and freezing. This will save time in the kitchen, especially on holidays when you want to enjoy time with loved ones.
My preferred method of freezing cinnamon rolls is parbaking and then freezing. To parbake means baking them part of the way until they have expanded their full height but have not started to brown. This should take about 15 minutes.
Then take the pan out of the oven and let it cool completely. This is important! You do not want to wrap them while they are still hot or you’ll have frost forming. Let them cool all the way and then double wrap them in plastic wrap and cover the top with aluminum foil. Then just place them in the freezer for up to 3 months.
Baking Cinnamon Rolls From The Freezer
The night before you’re ready to serve them, take them from the freezer and place them in the refrigerator. Let them thaw overnight. The following morning, bake them at 350 for 15-20 minutes until golden brown. You can make the icing while they bake.
Tips and Tricks
- Store any leftovers at room temperature loosely covered for 2-3 days. Reheat in the oven or microwave.
- You can assemble the cinnamon rolls and bake them the next day by covering them with plastic wrap and storing them in the refrigerator. Be sure to allow some time to sit at room temperature while the oven is preheating.
- Allow more baking time if you are using a glass baking dish.
- You can bake these in a cast-iron skillet! The heat is distributed evenly and the presentation is perfect. Do note that cooling time will be longer before adding frosting.
These easy sourdough cinnamon rolls make a delicious breakfast on Christmas morning, or any other day of the year. I think you’ll find that these homemade cinnamon rolls quickly become a family favorite and are a great make-ahead option for busy seasons of life.
More Sourdough Breakfast Recipes
- Sourdough Discard Scones
- Sourdough Discard Coffee Cake
- Sourdough Blueberry Muffins with Crumb Topping
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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
Sourdough Cinnamon Rolls
Ingredients
Dough Ingredients
- 1 cup warm milk
- 3/4 cup sourdough starter
- 1/4 cup sugar
- 1 large egg room temperature
- 8 Tbsp unsalted butter melted
- 1 tsp salt
- 3 cups all purpose flour
Filling Ingredients
- 6 tbsp unsalted butter room temperature
- 1/2 cups dark brown sugar
- 2 tsp cinnamon
Frosting Ingredients
- 4 tbsp unsalted butter room temperature
- 1 1/2 cup powdered sugar
- Splash or two of cold coffee
Instructions
- After your starter is active (typically takes 6-8 hours but will depend on the temperature of your kitchen), mix your dough by adding milk and starter to the bowl of a stand mixer. Stir together with your dough whisk or fork to combine.
- Next, whisk in sugar and room temperature egg until well incorporated.
- Add flour and salt to your bowl, stirring until a shaggy dough begins to form. Then, add room temperature butter, mixing with a stand mixer paddle attachment on medium-low speed until fully incorporated. It’s important to use room-temperature butter, or this will be difficult.Cover the bowl and allow the dough to proof overnight in the fridge or on your counter for 8-9 hours. The dough will double in size during the rise time.
- The next morning, turn out the dough onto a floured surface. Roll the dough into a rectangle using a floured rolling pin. 12×18 inches is a good size.
- Mix brown sugar and cinnamon together in a small bowl and set aside.
- Spread the room temperature butter on top of the dough. Then sprinkle the cinnamon-sugar filling on top and roll the dough up tightly into a log shape.
- Using a bench scraper, sharp knife, or dental floss, cut the roll into 12 equally sized pieces.
- Arrange the rolls in a baking pan and cover with a towel for the final rise for about 1-2 hours until they become visibly larger. You can speed up the second rise time by placing the rolls on top of a warm oven.
- Bake at 350 for 25-30 minutes.
- While the rolls are baking, prepare the frosting. Add softened butter and powdered sugar to a medium-sized bowl and mix together. Then add a splash or two of cold coffee and stir. Trust me. You will love the flavor the coffee adds to the frosting. This is the ingredient that has everyone asking about my frosting. But, if you are out of coffee, you can use milk in its place. You want the frosting to be creamy and without lumps.
- Once the rolls are out of the oven, allow them to cool for 15 minutes before icing. If you frost them too soon, it will melt and slide off of the sides of your cinnamon rolls finding it’s way into the bottom of the pan.
Sourdough Cinnamon Rolls
Ingredients
Dough Ingredients
- 1 cup warm milk
- 3/4 cup sourdough starter
- 1/4 cup sugar
- 1 large egg room temperature
- 8 Tbsp unsalted butter melted
- 1 tsp salt
- 3 cups all purpose flour
Filling Ingredients
- 6 tbsp unsalted butter room temperature
- 1/2 cups dark brown sugar
- 2 tsp cinnamon
Frosting Ingredients
- 4 tbsp unsalted butter room temperature
- 1 1/2 cup powdered sugar
- Splash or two of cold coffee
Instructions
- After your starter is active (typically takes 6-8 hours but will depend on the temperature of your kitchen), mix your dough by adding milk and starter to the bowl of a stand mixer. Stir together with your dough whisk or fork to combine.
- Next, whisk in sugar and room temperature egg until well incorporated.
- Add flour and salt to your bowl, stirring until a shaggy dough begins to form. Then, add room temperature butter, mixing with a stand mixer paddle attachment on medium-low speed until fully incorporated. It’s important to use room-temperature butter, or this will be difficult.Cover the bowl and allow the dough to proof overnight in the fridge or on your counter for 8-9 hours. The dough will double in size during the rise time.
- The next morning, turn out the dough onto a floured surface. Roll the dough into a rectangle using a floured rolling pin. 12×18 inches is a good size.
- Mix brown sugar and cinnamon together in a small bowl and set aside.
- Spread the room temperature butter on top of the dough. Then sprinkle the cinnamon-sugar filling on top and roll the dough up tightly into a log shape.
- Using a bench scraper, sharp knife, or dental floss, cut the roll into 12 equally sized pieces.
- Arrange the rolls in a baking pan and cover with a towel for the final rise for about 1-2 hours until they become visibly larger. You can speed up the second rise time by placing the rolls on top of a warm oven.
- Bake at 350 for 25-30 minutes.
- While the rolls are baking, prepare the frosting. Add softened butter and powdered sugar to a medium-sized bowl and mix together. Then add a splash or two of cold coffee and stir. Trust me. You will love the flavor the coffee adds to the frosting. This is the ingredient that has everyone asking about my frosting. But, if you are out of coffee, you can use milk in its place. You want the frosting to be creamy and without lumps.
- Once the rolls are out of the oven, allow them to cool for 15 minutes before icing. If you frost them too soon, it will melt and slide off of the sides of your cinnamon rolls finding it’s way into the bottom of the pan.
