Easy Beginner Sourdough Cinnamon Rolls

Foolproof, Fluffy, and Full of Cozy Cinnamon Swirls

So, you’ve started a sourdough journey and want to try something sweet? These Easy Beginner Sourdough Cinnamon Rolls are the perfect next step. Made with minimal ingredients and no complicated shaping techniques, this recipe is beginner-friendly, flexible with timing, and turns out incredibly delicious cinnamon rolls that fill your kitchen with a warm, bakery-worthy aroma.

Whether you’re baking for a slow weekend breakfast, a special brunch, or just treating yourself midweek, this is a forgiving recipe that helps you build sourdough confidence without sacrificing flavor.

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🌟 Why These Cinnamon Rolls Are Perfect for Beginners

• ✅ No commercial yeast – Just your sourdough starter!

• 🕒 Flexible fermentation – You can let the dough rise overnight or adjust to your schedule.

• 🥖 Simple ingredients – Pantry staples, no need for specialty flours or equipment.

• 💛 Soft, sweet, cinnamon-filled – Everything you want in a classic cinnamon roll.

• 🧠 Learn sourdough techniques – Practice bulk fermentation, shaping, and enriching dough.

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🛒 Ingredients

Dough

• 1 cup (227g) active sourdough starter (fed within 4–6 hours)

• ¾ cup (180ml) warm milk (dairy or plant-based)

• ¼ cup (50g) granulated sugar

• 1 large egg

• 4 tbsp (57g) unsalted butter, melted and cooled

• 3 ½ cups (420g) all-purpose flour

• 1 tsp salt

Filling

• 4 tbsp (57g) softened butter

• ⅓ cup (70g) brown sugar

• 1 tbsp ground cinnamon

Optional Glaze (Quick Vanilla Icing)

• ¾ cup (90g) powdered sugar

• 1 tbsp milk or cream

• ½ tsp vanilla extract

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🍽 Equipment You’ll Need

• Large mixing bowl

• Rolling pin

• 9×9 or 9×13 baking dish

• Parchment paper (optional)

• Sharp knife or bench scraper

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🕒 Beginner-Friendly Baking Schedule

💡 No time to wait overnight? See our FAQ for a same-day version!

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👩‍🍳 How to Make Beginner Sourdough Cinnamon Rolls

Step 1 – Make the Dough

1. In a large bowl, whisk together starter, warm milk, sugar, egg, and melted butter.

2. Add flour and salt, mixing until a shaggy dough forms.

3. Knead by hand for 8–10 minutes (or in a mixer with a dough hook) until dough is smooth and elastic.

✋ Beginner tip: If dough feels sticky, add flour 1 tablespoon at a time. Don’t overdo it—soft dough = fluffy rolls.

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Step 2 – Bulk Fermentation (First Rise)

1. Cover the dough with a damp towel or lid.

2. Let it rest at room temperature for 4–6 hours, or until it has risen noticeably and feels soft and puffy.

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Step 3 – Shape the Rolls

1. Lightly flour your surface and roll the dough into a rectangle (about 12×16 inches).

2. Spread softened butter across the surface.

3. Mix cinnamon and brown sugar, then sprinkle evenly.

4. Roll from the long side into a tight log. Cut into 9–12 pieces.

🔪 Pro tip: Use unflavored dental floss or a sharp knife for clean cuts.

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Step 4 – Overnight Proof (Second Rise)

1. Place rolls into a greased or parchment-lined baking dish.

2. Cover tightly and refrigerate overnight (8–12 hours).

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Step 5 – Bake and Glaze

1. In the morning, let the rolls sit at room temp for 1 hour to warm up and rise slightly.

2. Preheat your oven to 375°F (190°C).

3. Bake for 25–30 minutes, until golden on top and soft in the center.

4. Mix glaze ingredients and drizzle over warm rolls.

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💡 Beginner Tips for Success

• Use active, bubbly starter (not discard).

• Stick to room temperature ingredients for better mixing.

• If it’s cold in your kitchen, use your oven (turned off) with the light on as a warm proofing spot.

• If the rolls rise too much in the fridge, just bake them cold the next day.

❓ FAQ – Beginner Sourdough Cinnamon Rolls

I’m new to sourdough—do I need discard or active starter?

For this recipe, use active starter that has been recently fed. Discard won’t provide enough rise for fluffy rolls.

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Can I make these without overnight proofing?

Yes! After shaping, let the rolls rise at room temperature for 2–3 hours until puffy, then bake immediately. The overnight option just adds more flavor and convenience.

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How do I know when my dough is ready to shape?

After the first rise, your dough should feel soft, airy, and nearly doubled in size. A gentle finger poke should leave an indent that slowly springs back.

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Can I freeze these?

Yes. You can freeze:

• Shaped, unbaked rolls (after shaping, before final proof).

• Baked rolls (unglazed) – Let cool completely, wrap tightly, and freeze for up to 1 month. Reheat and glaze just before serving.

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Why are my rolls dense?

This often happens when the dough hasn’t fermented long enough. Make sure your starter is strong and bubbly, and allow full rise times. Don’t rush it—time = fluffiness.

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🧁 Final Thoughts

Learning to bake with sourdough doesn’t have to be intimidating—and these Easy Beginner Sourdough Cinnamon Rolls are proof. Soft, sweet, cinnamon-spiced, and perfectly fluffy, they’re the ideal first enriched sourdough bake to tackle.

With just a little patience and some simple steps, you’ll be serving up bakery-quality cinnamon rolls that impress your whole household—no sourdough degree required!