Sourdough Cinnamon Rolls Recipe (with Maple Glaze)

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This sourdough cinnamon rolls recipe is naturally leavened for warm, cozy flavor and softness, with a buttery cinnamon-sugar filling and a drizzle of maple vanilla cream cheese glaze. Whether you're a sourdough beginner or pro, this recipe is easy, reliable, and worth every minute!

New to sourdough? Check out our How to Make Sourdough Starter guide!

Sourdough cinnamon rolls, ya'll. Sourdough. Cinnamon rolls.

Cinnamon rolls have the potential to be a core memory for our kids. Just the smell alone has the ability to pull kids (and adults!) from deep REM sleep, and send them wandering into the kitchen asking, "Is that cinnamon rolls?"

I think the sky could be falling onto our very heads, and if someone's grandma popped cinnamon rolls in the oven, we'd all be like, "Well, there are cinnamon rolls, so it can't be that bad."

Maybe your grandma doesn't make cinnamon rolls (mine doesn't, to my knowledge), but I do. And now you do too, because I'm here to share with you my foolproof, perfect every time, sky-is-falling sourdough cinnamon rolls recipe.

They are warm, cozy, and full of cinnamon maple flavor, making them perfect for baking enthusiasts who love cozy treats! If you're new to sourdough or haven't made your sourdough starter yet, this sourdough cinnamon rolls recipe is a great reason to start one today. Right now.

(Don't worry, I'll wait for you.)

Why You'll Love This Sourdough Cinnamon Rolls Recipe

• Soft and pillowy: The naturally leavened dough gives a tender, fluffy texture that melts in your mouth (the buttery cinnamon filling helps too).
• Extra flavor: A long overnight ferment adds a subtle tang that pairs perfectly with cinnamon sugar.
• Easy to digest: Because of the long fermentation, the gluten breaks down, making it easier for your gut to digest, so you don't feel weighed down or bloated.
• No commercial yeast needed: Perfect for sourdough bakers looking for a cozy weekend project.
• Quick glaze finish: The maple vanilla cream cheese glaze is easy to make and pourable, giving every roll a sweet, glossy finish.
• Versatile: Serve this sourdough cinnamon rolls recipe warm for breakfast, brunch, or dessert - and they freeze beautifully too!

Ingredients You'll Need

You only need a handful of kitchen staples to make this sourdough cinnamon rolls recipe. Once you've mastered it, you'll pull it out for every special occasion!

For the dough:

• Melted butter - adds richness and tenderness to the rolls.
• Sourdough starter - naturally leavens the dough and adds subtle tangy flavor.
• Flour - the structure for your rolls; all-purpose works perfectly.
• Water - hydrates the dough and activates the sourdough.
• Honey - adds sweetness and helps with browning.
• Vanilla extract - enhances the overall flavor.
• Salt - balances the sweetness and strengthens the dough.
• Baking soda & baking powder - give extra lift for a light, fluffy texture.

For the cinnamon filling:

• Softened butter - helps the sugar and cinnamon stick to the dough.
• Brown sugar - sweet and slightly molasses-y for a deep cinnamon flavor.
• Cinnamon - classic warm spice for that iconic flavor.

For the maple vanilla cream cheese glaze:

• Cream cheese - gives the glaze a creamy, tangy base.
• Milk - thins the glaze to a pourable consistency.
• Maple syrup - natural sweetness with rich, warm flavor.
• Vanilla extract - enhances the sweetness and aroma.
• Pinch of salt - balances the sweetness and deepens flavor.

How to Make Sourdough Cinnamon Rolls Recipe (Step-by-step)

1. Feed your starter: Since this recipe uses 200 grams of 100% hydration sourdough starter, feed it several hours before mixing the dough:

• Feed your sourdough starter 100 grams each of flour and water and stir vigorously.
• Let it sit at room temperature for 4-6 hours, until bubbly and active.

2. Make the dough:

• If using a stand mixer: Combine the active sourdough starter, melted butter, eggs, flour, water, honey, vanilla, and salt. Mix with the dough hook until a smooth dough forms, then knead 5-8 minutes until elastic and soft. The dough should pass the windowpane test.
• If kneading by hand: Stir all the same ingredients together in a bowl until a shaggy dough forms. Transfer to a lightly floured surface and knead 8-10 minutes until smooth and stretchy. The dough should pass the windowpane test.

3. Bulk ferment: Place the dough in a lightly greased bowl, cover, and let ferment 8-12 hours or overnight at room temperature until doubled in size and puffy. If your house runs cool (>70 degrees), try placing it on a heating pad set to low or in the oven with the light on.

4. Add the leavening: Sprinkle baking soda and baking powder over the dough, then knead or mix for about 5 minutes to incorporate. This gives the rolls extra lift and lightness in the oven.

5. Prepare the cinnamon filling: Mix softened butter, brown sugar, and cinnamon until smooth and spreadable.

6. Roll and fill: Lightly flour your workspace. Roll the dough into a ¼-inch thick rectangle. Spread the cinnamon-sugar mixture evenly across the surface, leaving a small border along one edge. If your butter isn't soft enough to spread, crumble it evenly across the surface of the dough. It will melt and distribute evenly as it bakes.

7. Shape the rolls: Roll the dough tightly into a log. Pinch the seam to seal, then slice into 12 even rolls using a sharp knife or unflavored dental floss.

8. Bake: Grease a cast-iron skillet or baking dish. Arrange the rolls with a little space between each. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.

9. Glaze: While the rolls are still warm, pour your maple vanilla cream cheese glaze over the top so it melts into every swirl, giving a glossy, sweet finish.

Maple Vanilla Cream Cheese Glaze

This glaze is creamy, sweet, and pourable, perfect for drizzling over warm sourdough cinnamon rolls!

How to make it:

1. In a small saucepan over medium heat, whisk together cream cheese, milk, maple syrup, and vanilla extract until smooth and glossy.
2. If the glaze seems too thick, add a little more milk, one teaspoon at a time, until it reaches a pourable consistency.
3. Pour over the rolls immediately after baking so it melts into all the nooks and swirls, giving each bite a sweet, tangy finish.

Pro tip: For an extra maple punch, you can sprinkle a little maple sugar on top after glazing.

Tips & Variations

• Make ahead: Let the dough ferment overnight and bake in the morning for fresh, warm cinnamon rolls.
• Add-ins: Mix raisins, chopped nuts, or a pinch of cardamom into the filling for extra flavor.
• Extra soft rolls: Brush with melted butter right after baking to lock in moisture.
• Storage: Keep baked rolls covered at room temperature for 1-2 days, or refrigerate up to 5 days. Reheat in the oven or microwave before serving.
• Glaze variations: Swap maple syrup for honey or use powdered sugar for a thicker frosting for this sourdough cinnamon rolls recipe.

FAQ: Sourdough Cinnamon Rolls Recipe

Can I make sourdough cinnamon rolls overnight?

Yes! Let the dough bulk ferment overnight at room temperature. This slow rise develops flavor and ensures soft, fluffy rolls in the morning, perfect for a special breakfast (like Christmas morning!).

Why do we add baking soda and baking powder?

After the long fermentation, these leaveners give an extra lift in the oven, helping the rolls stay light and fluffy without affecting the sourdough flavor.

Can I use sourdough discard instead of an active starter?

Absolutely! Using discard works well, but you'll need to add a couple of teaspoons of active yeast to make them rise. Check out our recipe for Sourdough Discard Cinnamon Rolls for the full instructions!

Can I freeze sourdough cinnamon rolls?

Yes. Freeze either raw, shaped rolls or fully baked rolls. For raw rolls, freeze before the final bake and thaw overnight in the fridge before baking. For baked rolls, wrap tightly and thaw at room temperature or warm in the oven before serving.

Can I make these rolls dairy-free?

Yes! Substitute butter with a plant-based alternative or coconut oil and use non-dairy milk in the glaze. The rolls will still be soft and flavorful.

Check out These Cozy Sourdough Recipes:

• Sourdough pumpkin cinnamon rolls
• Sourdough discard cinnamon rolls
• Sourdough pumpkin bread with cinnamon streusel
• Sourdough discard coffee cake
• Sourdough pumpkin muffins
• Sourdough chocolate chip muffins
• Sourdough French apple cake
• Cinnamon swirl sourdough bread

Sourdough Cinnamon Rolls Recipe Didn't Turn out Quite Right? Try:

• Why is My Sourdough Not Rising?
• Why is My Sourdough Bread Gummy? (And how to Fix it)
• Why is My Sourdough Starter Not Rising?
• Why is My Sourdough So Sticky? (And How to Fix it!)
• Why is My Sourdough Starter Watery? Causes + Easy Fixes!
• How to Make Sourdough Starter

Your Family Will Love This Sourdough Cinnamon Rolls Recipe!

I'm so excited for you to try this sourdough cinnamon rolls recipe! Once you see how simple and delicious homemade cinnamon rolls are to make, you'll never consider going back to store-bought. Never ever! Get your kids involved in icing the rolls and then sit down to enjoy them as a family. Soon, you'll be the one with the remedy to any bad day (even the sky falling)!

For More Sourdough Recipes, Check out: