Homemade Soft Fluffy Sourdough Cinnamon Rolls Recipe

Have you ever wondered how to put your active sourdough starter to good use? Last year, I stumbled upon the best cinnamon rolls recipe – Sourdough Cinnamon Rolls. They’re fluffy, tangy, and with a decadent cream cheese frosting, they rival any traditional cinnamon rolls out there!

A sourdough starter is teeming with live microorganisms, primarily yeast and lactic acid bacteria. If you’re new to sourdough bread, making your own sourdough starter is straightforward. You’ll need flour, warm water, and patience. Simply mix equal amounts of flour (be it white, strong, or bread flour) with warm water in a large bowl and let it sit in a warm place, allowing the natural yeasts to flourish. Over the course of several days, with regular feedings, you’ll have an active starter. This process gained immense popularity at the beginning of the pandemic, and for many, it was their first time diving into the world of sourdough.

If you want to get started with Sourdough be sure to check out My Sourdough Starter Tutorial here.

How To Make Beginner Sourdough Starter

I have been on a serious cinnamon roll journey. I’ve tried fluffy ones, gooey ones, the super sweet ones, the bakery-style ones—you name it. But the first time I made these sourdough starter cinnamon rolls, I knew I had found the one. These rolls are soft, buttery, packed with cinnamon sugar goodness, and have just the slightest tang from the sourdough discard that makes them next-level delicious. My three kids go crazy for them, and honestly, I don’t even blame them—I could eat half a pan myself. Plus, using sourdough starter in a fun way? Total win.

Ingredients

Butter—cold, because it makes the dough extra flaky and soft
All-purpose flour—the base for that perfect, pillowy dough
Sourdough starter discard—adds a little tang and depth of flavor
Milk—keeps everything soft and tender
Granulated sugar—because cinnamon rolls should always be sweet
Salt—balances out the flavors
Baking powder & baking soda—give the dough the right amount of lift

For the Filling:
Brown sugar & cinnamon—because what’s a cinnamon roll without that sweet, spiced swirl?
Melted butter—helps all that sugary goodness soak into the dough

For the Glaze:
Powdered sugar—sweet, smooth, and perfect for drizzling
Butter—adds richness to the glaze
Vanilla extract—because vanilla makes everything better
Milk—just enough to get the glaze to that perfect pourable consistency

How to Make It

Preheat your oven to 375°F and grease a 12-inch cast iron skillet with cooking spray.

In a large bowl, add the flour. Cut in the cold butter, working it into the flour with your hands or a pastry cutter until the crumbles resemble pea-sized bits.

Next, add the sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix until you get a nice, soft dough.

Lightly flour your work surface and roll the dough into a 12×22-inch rectangle.

Now, for the filling! Melt the butter, then mix in the cinnamon and brown sugar. Brush this sweet, buttery goodness all over your dough, leaving a little space on the edges.

Roll the dough up long ways, pinching the ends together to seal.

Use a sharp knife or bread knife to slice the log into 12 even rolls. The easiest way? Cut the dough in half, then in half again, then each section into three equal pieces.

Place the cinnamon rolls swirl-side up in your skillet, leaving a little space between each roll so they have room to expand.

Bake for 35-40 minutes or until golden brown and smelling like heaven.

While the rolls are baking, mix together all of your glaze ingredients until smooth.

Once the cinnamon rolls come out of the oven, immediately pour that glaze all over them so it soaks into every bite.

Serve warm, and try not to eat them all in one sitting.

FAQs

Why use sourdough starter discard?
It adds an incredible depth of flavor, makes the dough super soft, and is a great way to use up extra sourdough starter!

Do these taste super tangy?
Nope! The sourdough gives them a little something extra, but they’re still sweet and buttery like classic cinnamon rolls.

Can I make these ahead of time?
Yes! You can roll and cut them the night before, then cover and refrigerate. Let them come to room temp before baking in the morning.

Can I freeze them?
Definitely! Bake them, let them cool, and freeze them in an airtight container. Just warm them up when you’re ready to enjoy.

Why These Cinnamon Rolls Are the BEST Breakfast Ever

My kids love these rolls—they call them “the fancy cinnamon rolls” and always request them for special breakfasts. Honestly, I get it. They’re soft, buttery, packed with flavor, and that glaze just takes them over the top. Plus, making sourdough starter fun is a total bonus—it’s not just for bread, and these rolls prove it. If you’ve never tried cinnamon rolls made with sourdough discard, this is your sign to bake a batch ASAP. You won’t regret it!

Remember, the process of baking with kids can be as rewarding as enjoying the finished product. The experience will provide them with valuable skills and wonderful memories. Enjoy your baking session!

Here are some more amazing cinnamon roll recipes to try: