Easy Sourdough Cinnamon Rolls: Simple Recipe & Tips

Yes, you can make delicious sourdough cinnamon rolls with minimal effort. The secret lies in using active discard instead of waiting for peak rise, simplifying the rolling technique, and employing a no-fail frosting method. This approach cuts active time to just 30 minutes while delivering that signature tangy flavor and pillowy texture.

Many home bakers avoid sourdough cinnamon rolls thinking they require complicated techniques and excessive time. But with the right approach, easy sourdough cinnamon rolls are absolutely achievable for home bakers of all skill levels. The key is understanding that sourdough doesn't have to mean difficult—just thoughtful simplification.

Traditional sourdough recipes often demand precise timing and multiple rises, creating unnecessary barriers. Our streamlined method focuses on practical adaptations that maintain authentic flavor while removing common pain points. You'll discover how to leverage your regular sourdough maintenance routine to create bakery-quality cinnamon rolls without the fuss.

Why This Easy Sourdough Cinnamon Rolls Recipe Works

The magic happens through three strategic simplifications that define the simple sourdough cinnamon rolls approach:

1. Active discard utilization - No waiting for peak rise; use discard at its most flavorful stage
2. Single-rise methodology - Eliminates the second proofing without sacrificing texture
3. Streamlined assembly - A foolproof rolling technique that prevents filling leakage

These adjustments transform what many consider an advanced baking project into an accessible beginner sourdough cinnamon rolls recipe that still delivers complex flavor. The process works with your existing sourdough routine rather than requiring special scheduling.

Yield	Prep Time	Cook Time	Total Time	Difficulty
12 rolls	30 minutes	25 minutes	12-16 hours	Easy

Easy Sourdough Cinnamon Rolls Recipe

Ingredients

Dough

• 225g active sourdough discard (fed 4-8 hours prior)
• 60g whole milk, warmed to 110°F (43°C)
• 30g unsalted butter, melted
• 35g granulated sugar
• 1 large egg, room temperature
• 300g all-purpose flour
• 5g instant yeast
• 3g salt

Filling

• 60g unsalted butter, softened
• 85g packed light brown sugar
• 25g granulated sugar
• 20g all-purpose flour
• 15g cinnamon
• Pinch of salt

Frosting

• 115g powdered sugar
• 30g cream cheese, softened
• 15g unsalted butter, softened
• 15g whole milk
• 5g maple syrup
• Pinch of salt

Step-by-Step Instructions

1. Mix dough ingredients: In a stand mixer bowl, combine sourdough discard, warm milk, melted butter, sugar, and egg. Mix until uniform.
2. Add dry ingredients: Add flour, instant yeast, and salt. Mix with dough hook on medium-low until a shaggy dough forms (about 3 minutes).
3. Knead: Increase speed to medium and knead for 5-7 minutes until smooth and elastic. The dough should pull away from the bowl sides.
4. First rise: Place dough in lightly oiled bowl, cover, and refrigerate for 8-12 hours. This slow fermentation develops flavor without active monitoring.
5. Prepare filling: Mix all filling ingredients until forming a spreadable paste. Set aside.
6. Roll out dough: On a floured surface, roll chilled dough into a 16x12 inch rectangle. Spread filling evenly, leaving ½ inch border.
7. Roll and cut: Tightly roll dough starting from the long edge. Seal the seam and chill for 15 minutes. Cut into 12 equal pieces using dental floss for clean slices.
8. Final proof: Place rolls in greased 9x13 inch pan. Cover and let rise at room temperature for 2-3 hours until puffy and nearly doubled.
9. Bake: Preheat oven to 350°F (175°C). Bake for 22-25 minutes until golden brown and internal temperature reaches 190°F (88°C).
10. Frost: Whisk frosting ingredients until smooth. Drizzle over warm rolls.

Troubleshooting Common Issues

Even with this easy sourdough cinnamon roll recipe, you might encounter these common challenges:

• Filling leakage: Ensure your filling has the right consistency—it should be spreadable but not runny. Chilling the rolled dough before cutting helps maintain structure.
• Dense texture: Over-flouring during rolling is the usual culprit. Use minimal flour when rolling and handle the dough gently.
• Weak sourdough flavor: Extend the refrigerated rise to 16 hours for more pronounced tang without additional effort.
• Uneven rising: Make sure your kitchen temperature is consistent. Place the proofing pan in an oven with just the light on for ideal conditions.

Storage and Serving Tips

These no-knead sourdough cinnamon rolls maintain quality remarkably well:

• Room temperature: Store covered for up to 2 days. Reheat individual rolls for 20 seconds for fresh-baked texture.
• Freezing: Freeze unbaked rolls on a parchment-lined tray, then transfer to freezer bags. Bake from frozen, adding 5-8 minutes to baking time.
• Make-ahead: Complete steps 1-7, then refrigerate assembled rolls for up to 24 hours before the final proof and bake.

Why This Method Beats Traditional Approaches

Most sourdough cinnamon roll recipes require multiple precise rises and complex scheduling. Our easy overnight sourdough cinnamon rolls method succeeds by working with your natural baking rhythm rather than against it. The inclusion of instant yeast provides reliable lift while the sourdough contributes flavor—this hybrid approach delivers the best of both worlds without the traditional sourdough time commitment.

The refrigerated rise does the heavy lifting while you sleep, developing complex flavors with zero active effort. This technique makes authentic sourdough baking accessible to busy home cooks who want artisan results without artisan time requirements.

Can I make these sourdough cinnamon rolls without a stand mixer?

Yes, you can make these easy sourdough cinnamon rolls by hand. Mix the dough ingredients in a large bowl until combined, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The texture should be slightly tacky but not sticky.

What if my sourdough discard isn't active?

For this easy sourdough cinnamon rolls recipe, your discard should show bubbles and have risen slightly in its container. If inactive, feed your starter and wait 4-8 hours until bubbly before proceeding. The instant yeast in this recipe provides backup lift, but active discard ensures proper flavor development.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works perfectly in this simple sourdough cinnamon rolls recipe. The lower protein content actually creates a more tender roll that's ideal for cinnamon rolls. Bread flour would make them slightly chewier, which isn't necessary for this application.

How do I prevent the rolls from sticking to the pan?

Generously grease your baking pan with butter or non-stick spray. For extra insurance, line the bottom with parchment paper. These easy sourdough cinnamon rolls have a high sugar content in the filling which can caramelize, so proper pan preparation is essential for clean removal.