Name: Overnight Sourdough Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ½ cup active sourdough starter; ½ cup water; 4 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup melted butter; ½ cup maple syrup; 2 eggs; ½ cup butter (softened); 1 cup brown sugar; 2 tablespoons cinnamon; 6 ounces cream cheese; ½ cup heavy cream; 1 cup confectioner’s sugar; 2 teaspoons vanilla extract

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There’s something magical about sourdough cinnamon rolls. They’re soft, sweet, and just a little tangy, with layers of gooey cinnamon filling and a rich cream cheese topping. This recipe takes the intimidation out of sourdough baking, giving you an easy way to create a show-stopping treat that feels both indulgent and homemade.

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For me, sourdough cinnamon rolls are the ultimate holiday breakfast. Whether it’s Thanksgiving morning or Christmas brunch, they’re easy to prep the night before and deliver that homemade warmth everyone loves. Plus, they make your kitchen smell like a bakery, which is always a win!

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients for a delicious recipe: flour, cream cheese, butter, syrup, sugar, baking powder and soda, cinnamon, eggs, water, sourdough starter for mouthwatering sourdough cinnamon rolls. Don't forget the vanilla extract, heavy cream, and a pinch of salt. — Sourdough Cinnamon Rolls Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Sourdough Cinnamon Rolls with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

These sourdough cinnamon rolls are easier to make than you might think—just follow my steps, and you’ll have soft, flavorful rolls in no time.

Combine and knead the dough

Start by mixing the sourdough starter, water, flour, baking soda, baking powder, salt, melted butter, maple syrup, and eggs in the bowl of a stand mixer.

In the mixing bowl, ingredients for sourdough cinnamon rolls come together as eggs and flour whirl delightfully in a stand mixer. — Mix the sourdough starter, water, flour, baking soda, baking powder, salt, melted butter, maple syrup, and eggs in the bowl of a stand mixer.

A stand mixer with a paddle attachment effortlessly blends cookie dough while nearby, bowls of cream cheese and brown sugar rest on a tiled countertop, hinting at the rich flavors of sourdough cinnamon rolls in the making. — Knead everything together at low speed for about 10 minutes.

A hand covers a bowl with a cloth, nurturing sourdough destined for cinnamon rolls. Cream cheese and brown sugar sit in separate bowls nearby on the tiled surface, poised to add their magic. — Transfer the dough to a greased bowl, cover it, and let it rest in a warm spot overnight.

Knead everything together at low speed for about 10 minutes. The dough should be smooth, elastic, and translucent—when stretched, it should allow light to pass through without tearing.

Allow the dough to rest

Transfer the dough to a greased bowl, cover it, and let it rest in a warm spot overnight. This gives it time to rise and develop incredible flavor.

Prepare the filling

In a small bowl, mix softened butter, brown sugar, and cinnamon until it’s smooth and well combined. This will create the perfect sweet, spiced filling.

A white bowl containing a block of butter and brown sugar, perfect for crafting delicious sourdough cinnamon rolls, sits on a tiled surface. Nearby, a small bowl holds extra brown sugar, ready for your next baking venture. — Mix the softened butter, brown sugar, and cinnamon in a small bowl.

A mixing bowl brimming with brown batter for sourdough cinnamon rolls rests beside a smaller bowl of white cream, elegantly placed on a tiled surface. — Mix until smooth and just combined.

Roll and fill the dough

Lightly flour your counter and roll the dough into a ¼-inch thick rectangle.

A hand skillfully kneading dough on a floured wooden surface, preparing the base for delightful sourdough cinnamon rolls. — Lightly flour your counter and roll the dough into a ¼-inch thick rectangle.

Sourdough dough rolled out on a wooden board with brown sugar and cinnamon filling spread across it. — Spread the cinnamon sugar filling evenly over the dough.

Hands expertly rolling out sourdough cinnamon roll dough on a wooden surface, blending textures and flavors into a delectable treat. — Roll the dough tightly into a log, then slice it into 12 even pieces.

Spread the cinnamon sugar filling evenly over the dough, making sure to get all the edges. Roll the dough tightly into a log, then slice it into 12 even pieces.

Bake the rolls

Arrange the rolls in a greased or parchment-lined 9×13 baking dish.

Preheat your oven to 350°F (180°C) and bake the rolls for 20–25 minutes, until they’re golden brown and cooked through.

Transfer them to a wire rack to cool completely.

Unbaked sourdough cinnamon rolls arranged on a parchment-lined baking tray on a rustic wooden surface. — Arrange the sliced rolls in a greased baking dish.

A tray of twelve freshly baked sourdough cinnamon rolls rests on a parchment-lined baking sheet, accompanied by a bowl of icing, a small bowl of cinnamon, and three spoons. — Bake for 20-25 minutes.

Prepare the cream cheese topping

While the rolls are cooling, mix cream cheese, heavy cream, confectioner’s sugar, and vanilla extract until the mixture is creamy and smooth.

A green bowl on a white tiled surface, filled with flour and other ingredients, presumably for baking delicious sourdough cinnamon rolls. — Mix cream cheese, heavy cream, confectioner’s sugar, and vanilla extract in a bowl.

A bowl filled with smooth, creamy batter on a tiled surface, ready to transform into delightful sourdough cinnamon rolls. — Combine until creamy and smooth.

Spread it generously over the cooled rolls for that luscious finishing touch, sprinkle cinnamon over the top, and tuck in to your new favorite cinnamon rolls.

A baking tray with frosted sourdough cinnamon rolls sits invitingly, one roll resting on a plate. Nearby are a bowl, spoons, and a sieve on a white tiled surface. — Spread the cream over the cooled rolls and sprinkle with cinnamon.

Recipe Notes and Expert Tips

I’ve got a few handy tips to help you nail this recipe every time.

Active Starter: Your sourdough starter needs to be bubbly and active for the dough to rise properly. If your starter has been sitting in the fridge, feed it the day before to bring it back to life.
Overnight Rest: Letting the dough rest overnight isn’t just convenient—it also deepens the flavor and gives the rolls a wonderfully soft, airy texture. A slow rise is key to sourdough magic.
Even Filling: Spread the cinnamon sugar mixture evenly to ensure each roll is packed with flavor.
Clean Cuts: To keep your rolls from squishing when slicing, use unflavored dental floss or a sharp serrated knife. Floss works especially well to keep the layers intact and neat.
Baking Tips: Leave a little space between the rolls in the pan so they have room to expand.
Cool Before Topping: Resist the urge to frost the rolls as soon as they’re out of the oven! Let them cool for about 10–15 minutes so the cream cheese topping stays smooth and doesn’t melt off.

How to Store Leftover Sourdough Cinnamon Rolls

You can store leftover rolls at room temperature in an airtight container for up to two days, or refrigerate them for up to five days.

If you want to freeze them, leave the rolls unfrosted and store them in a freezer-safe bag for up to three months.

When you’re ready to enjoy, let them thaw at room temperature and add the cream cheese topping before serving.

A tray of iced sourdough cinnamon rolls sits on parchment paper with a spoon. Nearby, a bowl of icing, some spoons, and a small dish of cinnamon complete the cozy scene. — Sourdough Cinnamon Rolls. Photo Credit: Hungry Cooks Kitchen

More Easy Breakfast Recipes for You to Try at Home

I’ve got plenty more breakfast recipes that I think you’ll love!

Overnight Sourdough Cinnamon Rolls Recipe

Sourdough cinnamon rolls are one of those treats that feel extra special—soft, sweet, and just the right amount of tangy, with gooey cinnamon layers and a creamy topping. I love how this recipe takes the mystery out of sourdough, making it so easy to whip up something that looks and tastes impressive. They’re my go-to for holiday mornings like Thanksgiving or Christmas because they’re simple to prep ahead and bring that cozy, homemade vibe everyone loves. And let’s be honest, filling your kitchen with the smell of freshly baked cinnamon rolls is always a win!

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Sourdough Cinnamon Rolls

Servings:

Calories: 521kcal

Author: Mandy Applegate

Equipment

Cooling rack

Ingredients

½ cup active sourdough starter
½ cup water
4 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup melted butter
½ cup maple syrup
2 eggs

Cinnamon Sugar Filling:

½ cup butter softened
1 cup brown sugar
2 tablespoons cinnamon

Cream cheese topping:

6 ounces cream cheese
½ cup heavy cream
1 cup confectioner’s sugar
2 teaspoons vanilla extract

US Customary – Metric

Instructions

In the bowl of a stand mixer, combine the sourdough starter, water, flour, baking soda, baking powder, salt, melted butter, maple syrup, and eggs. Mix on low speed for about 10 minutes, until the dough is smooth, elastic, and slightly translucent when stretched.
½ cup active sourdough starter, ½ cup water, 4 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup melted butter, ½ cup maple syrup, 2 eggs
Place the dough in a greased bowl, cover it, and let it rest in a warm spot overnight.
Preheat your oven to 350°F (180°C). In a separate bowl, mix the softened butter, brown sugar, and cinnamon to make the filling.
½ cup butter, 1 cup brown sugar, 2 tablespoons cinnamon
Lightly flour your work surface and roll out the dough into a rectangle about ¼ inch thick. Spread the cinnamon sugar filling evenly over the surface. Roll the dough tightly into a log and cut it into 12 even slices.
Grease a 9×13 baking dish or line it with parchment paper. Place the rolls in the dish, leaving a little space between them. Bake for 20–25 minutes or until the tops are lightly browned. Let the rolls cool on a rack.
While the rolls cool, combine the cream cheese, heavy cream, confectioner’s sugar, and vanilla extract in a bowl. Mix until smooth, then spread the topping over the rolls.
6 ounces cream cheese, ½ cup heavy cream, 1 cup confectioner’s sugar, 2 teaspoons vanilla extract
Sprinkle a little cinnamon on top before serving. Serve and enjoy!

Notes

Active Starter: Your sourdough starter needs to be bubbly and active for the dough to rise properly. If your starter has been sitting in the fridge, feed it the day before to bring it back to life.
Overnight Rest: Letting the dough rest overnight isn’t just convenient—it also deepens the flavor and gives the rolls a wonderfully soft, airy texture. A slow rise is key to sourdough magic.
Even Filling: Spread the cinnamon sugar mixture evenly to ensure each roll is packed with flavor.
Clean Cuts: To keep your rolls from squishing when slicing, use unflavored dental floss or a sharp serrated knife. Floss works especially well to keep the layers intact and neat.
Baking Tips: Leave a little space between the rolls in the pan so they have room to expand.
Cool Before Topping: Resist the urge to frost the rolls as soon as they’re out of the oven! Let them cool for about 10–15 minutes so the cream cheese topping stays smooth and doesn’t melt off.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Overnight Sourdough Cinnamon Rolls Recipe

Ingredients You’ll Need