The Best-Ever Sourdough Cinnamon Rolls (No Yeast!)

Fluffy, Tangy, and Irresistibly Gooey

There’s nothing like the aroma of freshly baked cinnamon rolls swirling through your kitchen on a slow morning. But this isn’t your average recipe—these sourdough cinnamon rolls are made with no added yeast at all. That’s right, your wild, bubbly sourdough starter does all the heavy lifting, creating a rich, tangy flavor and impossibly fluffy texture that traditional yeast rolls just can’t replicate.

Whether you’re looking for a creative way to use your sourdough starter discard or planning a special brunch, this recipe is guaranteed to impress.

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🥣 Why You’ll Love These Sourdough Cinnamon Rolls

• Naturally leavened – Made entirely with your active sourdough starter—no commercial yeast needed.

• Unbeatable flavor – A deep, slightly tangy flavor that balances perfectly with sweet cinnamon filling and creamy frosting.

• Make-ahead friendly – Let them rise overnight and bake fresh in the morning.

• Soft and gooey – With a tender crumb and sticky swirl in every bite.

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🕒 Sourdough Timeline: Plan Ahead

Sourdough takes time, but the flavor payoff is worth it. Here’s a rough timeline to help you plan:

• Evening (Day 1): Mix the dough and let it rise overnight.

• Morning (Day 2): Shape, fill, and roll the dough. Let rise again.

• Midday: Bake and enjoy!

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🛒 Ingredients You’ll Need

For the Dough:

• 1 cup (227g) active sourdough starter (100% hydration)

• ¾ cup (180ml) whole milk, lukewarm

• 1 large egg

• ¼ cup (50g) sugar

• 3 tbsp (45g) unsalted butter, softened

• 3 ½ cups (420g) all-purpose flour

• 1 tsp salt

For the Cinnamon Filling:

• ½ cup (100g) brown sugar

• 2 tbsp ground cinnamon

• 4 tbsp (60g) butter, softened

For the Cream Cheese Frosting:

• 4 oz (113g) cream cheese, softened

• 2 tbsp butter, softened

• ¾ cup (90g) powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

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🔪 How to Make Sourdough Cinnamon Rolls

Step 1 – Make the Dough (Evening)

1. In a large mixing bowl, whisk together your active sourdough starter, lukewarm milk, egg, sugar, and butter until smooth.

2. Gradually mix in the flour and salt using a spatula or dough hook.

3. Knead the dough for 6–8 minutes until soft and slightly tacky, but not sticky.

4. Cover the bowl and let the dough rise overnight (8–10 hours) at room temperature, or until doubled in size.

💡 Tip: If your kitchen is cool, place the bowl in the oven (turned off) with the light on.

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Step 2 – Shape and Fill (Morning)

1. Lightly flour your work surface and roll the dough into a 12×18-inch rectangle.

2. Spread the softened butter across the dough.

3. Mix the brown sugar and cinnamon, then sprinkle evenly over the buttered surface.

4. Roll the dough up tightly, starting from the long edge, into a log.

5. Cut into 9 equal pieces and place them in a greased 9×9-inch baking dish.

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Step 3 – Final Proof

1. Cover the rolls and let them rise for 2–4 hours, until puffy and nearly doubled.

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

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Step 4 – Bake

1. Bake for 25–30 minutes, or until the tops are golden brown and the centers are cooked through.

2. Let cool for 10 minutes before frosting.

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Step 5 – Frost and Serve

1. Beat together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth.

2. Spread generously over the warm rolls.

3. Serve immediately and enjoy every gooey bite!

📦 Storage and Reheating Tips

• To store: Keep leftovers in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.

• To reheat: Microwave for 20–30 seconds or warm in a 300°F oven for 10 minutes.

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❓ Frequently Asked Questions (FAQs)

Can I use sourdough discard for this recipe?

No, this recipe requires an active, bubbly sourdough starter to properly rise. Discard won’t provide enough leavening power.

Can I make these dairy-free?

Yes! Use plant-based milk, vegan butter, and a dairy-free cream cheese alternative. The rolls will still be deliciously fluffy and rich.

What if my dough doesn’t rise overnight?

If your dough hasn’t doubled, give it a few more hours. Temperature and starter strength can vary. You can also try moving the dough to a warmer spot.

Can I freeze them?

Absolutely! Freeze baked, unfrosted rolls in a freezer-safe container. Thaw, reheat, and frost just before serving.

How do I know when they’re fully baked?

They should be golden brown on top and around 190°F (88°C) in the center when measured with a thermometer.

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🧁 Final Thoughts

These no-yeast sourdough cinnamon rolls are more than just a weekend indulgence—they’re a testament to the slow magic of natural fermentation. With their soft crumb, tangy depth, and decadent cinnamon swirl, they might just become your go-to recipe for every special breakfast or holiday brunch.

So go ahead—dust off that starter and give your brunch game a major upgrade.