If you’ve already tried and loved the classic sourdough rolls recipe, you’ll be excited to take it up a notch with this cinnamon variation. Every time I bake this cinnamon sourdough recipe, the smell alone transports me to lazy weekend mornings when the only agenda is slicing into a warm loaf and slathering it with butter. If you’ve ever wondered how to take your sourdough beyond the everyday loaf, this is your next delicious step.
This recipe fits beautifully into your weekly baking routine. It combines the rustic charm of sourdough with the comforting aroma and sweetness of cinnamon, perfect for breakfast, brunch, or a cozy afternoon snack. Whether you serve it toasted with a drizzle of honey or turn it into a luscious French toast, it’s one of those versatile recipes you’ll revisit again and again.
Using a mature starter and long fermentation, this loaf delivers a tender crumb with a tangy twist that balances the sweet cinnamon swirl. And the best part? You probably already have everything you need in your kitchen right now.
Table of contents
Why This Cinnamon Sourdough Recipe Just Works
At its core, this cinnamon sourdough recipe is a celebration of simplicity and depth of flavor. The sourdough process adds natural fermentation, which enhances digestibility and gives the loaf a more complex character. Paired with the sweetness of cinnamon sugar, this bread walks the perfect line between rustic and indulgent.
This recipe includes an enriched dough using eggs and a touch of butter for softness, making it ideal for slicing. The cinnamon swirl adds a delightful contrast in both taste and texture, with each slice offering its own little ribbon of sweetness.
Want to adjust the sugar level? Easy. Prefer a dairy-free version? Done. This recipe is highly adaptable. You can swap the butter for coconut oil or use a dairy-free milk alternative with no loss of richness. You can also experiment with gluten-free flour blends if you’re experienced with managing hydration levels in gluten-free baking.
Another perk: this loaf freezes beautifully. You can make two at once and save one for later, which is perfect if you’re planning ahead for holidays or gatherings. I often bake one loaf for now and one for “emergencies” (aka Tuesday cravings).
Whether you’re new to sourdough or a seasoned baker, the steps are broken down clearly, with resting times that let the dough do the hard work for you.
Recipe Card
Cinnamon Sourdough Rolls Recipe
12
rolls8
hours25
minutes290
kcalThese cinnamon sourdough rolls combine the tangy flavor of sourdough with the warmth of cinnamon sugar, creating a soft and delicious treat perfect for breakfast or dessert.
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Ingredients
- Dough:
1 cup active sourdough starter (fed and bubbly)
3 ½ cups all-purpose flour
½ cup whole milk
¼ cup sugar
1 large egg
¼ cup unsalted butter, softened
1 tsp salt
- Filling:
¾ cup brown sugar
2 tbsp cinnamon
¼ cup unsalted butter, melted
- Optional Glaze:
1 cup powdered sugar
2-3 tbsp milk or cream
1/2 tsp vanilla extract
Directions
- Mix the dough: In a large bowl, mix your active sourdough starter, flour, sugar, milk, egg, butter, and salt until a dough forms.
- Knead: Knead for about 8-10 minutes until the dough is smooth and elastic.
- Bulk fermentation (first rise): Cover and let it rise at room temperature for 8-12 hours or overnight, until doubled in size.
- Prepare filling: Mix the brown sugar and cinnamon in a bowl. Roll out the dough into a rectangle (about ¼ inch thick) and spread the melted butter over the dough. Sprinkle the cinnamon-sugar mix on top.
- Roll and cut: Roll the dough tightly from the long side, creating a log. Cut the log into 12 even rolls.
- Second rise: Arrange the rolls in a greased baking dish and let them rise for 1-2 hours, until puffy.
- Bake: Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, or until golden brown.
- Optional glaze: While the rolls are baking, whisk together the powdered sugar, milk/cream, and vanilla to create a glaze. Drizzle over the warm rolls once they’re out of the oven.
Notes
- Make sure your sourdough starter is active before beginning the recipe.
- If you prefer a more pronounced cinnamon flavor, increase the amount of cinnamon in the filling.
- You can add raisins or chopped nuts to the filling for extra texture and flavor.
- Be careful not to overbake the rolls, as they can dry out quickly.
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Secrets for a Flawless Cinnamon Sourdough Loaf
- Feed your starter: To ensure your rolls rise properly, make sure your sourdough starter is bubbly and active.
- Make-ahead: Prepare the dough and filling the night before for fresh rolls in the morning. Let them do their second rise in the fridge overnight, then bake in the morning.
- Cut evenly: Use dental floss or a sharp knife to cut your rolls cleanly and evenly.
- Don’t overbake: Keep an eye on the rolls in the last few minutes of baking. Overbaking can make them dry.
How to Store Sourdough Rolls
- Room temperature: Store the rolls in an airtight container at room temperature for up to 2 days.
- Fridge: Store the rolls for up to a week
- Freezer: Wrap the rolls tightly in plastic wrap or foil, then place in a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature and warm in the oven before serving.
Delicious Variants to Try with This Cinnamon Sourdough Recipe
1. Raisin Cinnamon Sourdough
Add ¾ cup of soaked raisins to the dough after the bulk ferment. It makes the loaf even more indulgent and gives a lovely chew that complements the soft crumb and cinnamon swirl.
2. Cinnamon Apple Sourdough
Fold in 1 cup of finely chopped apples tossed in a bit of lemon juice and cinnamon during shaping. This version pairs wonderfully with a smear of cream cheese.
3. Chocolate Cinnamon Sourdough
For a dessert-like twist, add ½ cup of mini dark chocolate chips to the swirl mixture. Be sure not to overload it, or the dough will be hard to roll. It bakes into a decadent, rich loaf.
4. Vegan Cinnamon Sourdough
Skip the butter and use coconut oil, and substitute the egg with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water). Use almond or oat milk for added moisture. The result is still soft and flavorful.
Frequently asked questions
Yes, you can substitute some or all of the all-purpose flour with whole wheat or bread flour for a heartier texture.
Yes, the long fermentation time is essential for the flavor and texture of sourdough.
This recipe is specifically for sourdough, but you can adapt it by using yeast instead if you’re in a pinch.
Your Next Favorite Loaf Awaits
Baking this cinnamon sourdough recipe is like wrapping your kitchen in a hug. The heady mix of cinnamon and tangy sourdough creates a bread that feels both nostalgic and exciting, comforting yet sophisticated. Every bite carries the depth of natural fermentation paired with just the right amount of sweet spice.
If you’ve been looking for a way to branch out from your basic sourdough loaves or just want to fill your home with the irresistible scent of fresh-baked cinnamon bread, this recipe delivers. It’s not just a treat for you but a joy to share. Slice it for breakfast, toast it for dessert, or even turn it into an unforgettable holiday French toast.
Here is a homemade Sourdough Starter Recipe; and if you want to try our sweet glaze to accompany the rolls, check out the recipe here!
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