Crafting Irresistible Sourdough Cinnamon Rolls From Scratch

Step-by-Step Process of Making Sourdough Cinnamon Rolls

There’s something delightful about the aroma of cinnamon wafting through the air, especially when it promises freshly baked cinnamon rolls. While the classic cinnamon roll recipe is already a crowd-pleaser, infusing it with the tangy taste of sourdough adds a whole new dimension of flavor and texture. Here’s a step-by-step guide to creating these heavenly treats from scratch in the comfort of your own kitchen.


For the Dough:

  • 1/4 cup warm water
  • 1 packet/1 tablespoon active dry yeast
  • 1.5 cups active sourdough starter
  • 3/4 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon butter or margarine, melted
  • 6 cups all-purpose flour, sifted

For the Filling:

  • 1.5 teaspoons ground cinnamon
  • 1/4 cup granulated sugar
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup chopped nuts
  • 1/2 cup raisins

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract


1. Assemble the Ingredients:

  • If you don’t have an active sourdough starter, you’ll need to feed it until it’s bubbly and active before starting the recipe.
  • Sift the flour into a separate bowl.
  • Grease a large bowl to raise the dough.

2. Mix the Dough:

  • In a small bowl or measuring cup, mix the water and yeast and set aside to proof. This will take about 5 minutes.
  • In a large mixing bowl, combine the sourdough starter, yeast mixture, milk, vanilla extract, sugar, salt, and melted butter.
  • Gradually add 4 cups of the flour, one cup at the time, mixing until a stiff dough forms.
  • Turn the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. Sprinkle the extra flour on and under the dough, as needed.

3. Let the Dough Rise:

  • Place the dough in the greased bowl, turning several times to grease all surfaces of the dough, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.

4. Prepare the Filling:

  • Mix the softened butter, sugar, and ground cinnamon in a small bowl until well combined. Set aside until needed.

5. Roll Out the Dough:

  • Once the dough has risen, turn it out onto a floured surface, punch it down, and roll it out into a large rectangle about ¼ inch thick. It should measure approximately 10″ x 24″.

6. Fill and Roll the Dough:

  • Brush the surface of the dough with melted butter, leaving a 1″ strip down one long side.
  • Spread the cinnamon filling evenly over the rolled-out and buttered dough.
  • Starting from one long edge, tightly roll the dough into a log.
  • Pinch the edge to seal.

7. Slice the Roll:

  • Using a sharp knife, slice the dough log into 24 equal-sized rolls.

8. Place the Rolls in Prepared Pan:

Cinnamon Rolls in Baking Pans Ready to Rise
  • Grease two 8- or 9-inch baking pans or line them with parchment paper.
  • Arrange the cinnamon rolls in the prepared pans.

9. Let the Rolls Rise Again:

  • Cover the pan with a clean kitchen towel or plastic wrap and let the rolls rise for another 1-2 hours until puffy.

10. Bake the Rolls:

  • Preheat your oven to 350°F (175°C). Once preheated, bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
  • When they are done, turn the rolls out of the baking pans onto cake racks to cool.

11. Make the Glaze:

Cinnamon Rolls Cooling on a Rack
  • While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. (I like a thick glaze, so I doubled the glaze recipe.)

12. Glaze and Serve:

  • Once the cinnamon rolls have finished baking, drizzle or spread the glaze over the warm rolls.
  • Serve the sourdough cinnamon rolls fresh from the oven and enjoy the irresistible blend of tangy sourdough, sweet cinnamon, and creamy glaze.


Crafting sourdough cinnamon rolls from scratch is a labor of love, but the results are well worth the effort. With each bite, you’ll savor the perfect balance of tangy sourdough flavor and sweet cinnamon goodness, making these homemade treats an instant favorite for breakfast, brunch, or anytime. So roll up your sleeves, gather your ingredients, and let the aroma of freshly baked cinnamon rolls fill your kitchen with warmth and joy.

Thanks for stoppin’ by!

Jelly Grandma

Anne James

Anne James has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly. Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is. With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source. Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or

Leave a Reply

Your email address will not be published. Required fields are marked *

Recent Posts