Irresistible Sourdough Cinnamon Rolls Recipe for Christmas Morning

Posted on October 27, 2025

sourdough cinnamon rolls - featured image

Christmas morning at my house always smells like cinnamon and butter—that warm, cozy aroma that pulls everyone out of bed and straight to the kitchen. And let me tell you, these sourdough cinnamon rolls are the star of the show. They’re soft, gooey, and perfectly spiced, with that signature tang that only sourdough can bring.

I’ve been making these for years, and they’ve become a tradition. The best part? You can prep them the night before, so all you have to do is pop them in the oven while the coffee brews and Christmas magic happens. Trust me, once you try these, you’ll never go back to store-bought cinnamon rolls.

Why You’ll Love This Recipe

Okay, I need to gush about these cinnamon rolls for a second because they’re truly next-level. Here’s why:

That Sourdough Tang: The slight tanginess from the sourdough starter balances the sweetness of the cinnamon-sugar filling perfectly. It’s a flavor combo you didn’t know you needed.
Make-Ahead Magic: Prep these the night before, and wake up to ready-to-bake rolls. No stress, just pure Christmas joy.
Soft and Pillowy Texture: The sourdough gives these rolls an airy, melt-in-your-mouth texture that’s unmatched.
Customizable Filling: Cinnamon and sugar are classic, but you can get fancy with add-ins like orange zest, chopped pecans, or even cardamom for a holiday twist.

These rolls are more than just food—they’re the centerpiece of Christmas morning. I promise, they’re worth every bite.

What Ingredients You’ll Need

Here’s the thing: while sourdough cinnamon rolls sound fancy, the ingredient list is pretty straightforward. You probably have most of this in your pantry already:

Sourdough Starter: (¼ cup / 60g) This is the magic ingredient. If you don’t have a starter, you can make one or snag some from a sourdough-loving friend.
All-Purpose Flour: (3 cups / 360g) I use King Arthur flour for consistent results. Bread flour works too if you want extra chew.
Milk: (¾ cup / 180ml) Whole milk is best for richness, but 2% works fine.
Butter: (4 tbsp / 60g) Unsalted, softened for the dough and melted for the filling.
Eggs: (2 large) Room temperature is key for smooth mixing.
Sugar: (¼ cup / 50g for the dough, plus ½ cup / 100g for the filling) White sugar works, but brown sugar adds a deeper flavor.
Cinnamon: (2 tbsp / 15g) The star of the filling. Don’t skimp on this.
Salt: (1 tsp / 6g) Balances the sweetness and enhances flavor.
Powdered Sugar: (1 cup / 120g) For the glaze. Optional but highly recommended.
Vanilla Extract: (1 tsp / 5ml) Because vanilla makes everything better.

Quick note: This recipe uses active sourdough starter, so make sure your starter is bubbly and ready to go before you start.

Equipment Needed

You don’t need a fancy setup to make these cinnamon rolls, but a few key tools will make things easier:

Mixing Bowls: At least two—one for the dough and one for the filling mix.
Stand Mixer (Optional): This saves time and arm strength when kneading, but you can totally do it by hand.
Rolling Pin: For rolling out the dough evenly.
Baking Dish: I use a 9×13-inch pan, but any large oven-safe dish works.
Bench Scraper: Handy for cutting the dough into rolls.
Pastry Brush: For spreading melted butter on the dough.

If you don’t have a stand mixer, don’t worry—your hands will do just fine. I’ve made these with nothing but a bowl and a whisk, and they still turn out amazing.

How to Make It: Step-by-Step

Alright, let’s make these sourdough cinnamon rolls! I’ll walk you through every step, so you feel confident from start to finish.

Feed Your Starter (Night Before): Feed your sourdough starter about 4-6 hours before you start the dough. It should be bubbly and active when you use it.
Make the Dough (30 minutes): In a mixing bowl, combine warm milk, sourdough starter, eggs, sugar, and melted butter. Whisk until smooth. Add flour and salt, then mix until a shaggy dough forms. Knead for 8-10 minutes by hand or 5 minutes in a stand mixer until the dough is smooth and elastic.
First Rise (6-8 hours): Cover the bowl with plastic wrap or a damp towel and let the dough rise overnight at room temperature. It should double in size.
Roll Out the Dough (15 minutes): Roll the dough into a large rectangle (about 12×18 inches). Spread melted butter evenly over the surface, then sprinkle the cinnamon-sugar mixture generously.
Shape the Rolls (10 minutes): Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or bench scraper to cut 12 even rolls.
Second Rise (1-2 hours): Arrange the rolls in your greased baking dish, leaving a little space between each one. Cover and let rise until puffy.
Bake (25-30 minutes): Preheat your oven to 375°F (190°C). Bake the rolls until golden brown and your kitchen smells incredible.
Make the Glaze (5 minutes): Whisk powdered sugar, vanilla, and a splash of milk until smooth. Drizzle over the warm rolls.

Pro tip: If you want extra gooey rolls, cover them with foil for the first 15 minutes of baking, then remove the foil to let them brown.

My Best Tips & Techniques

Here’s everything I’ve learned from making these rolls over and over again:

Don’t Rush the Rise: Sourdough needs time to work its magic. Give it the full overnight rise for the best texture.
Room Temperature Ingredients: Cold eggs or milk can slow down the fermentation process. Let them sit out for 30 minutes before starting.
Even Filling Distribution: Use a pastry brush to spread the melted butter evenly. This ensures every bite is packed with cinnamon-sugar goodness.
Cut Rolls Cleanly: Use dental floss (unflavored!) for the cleanest cuts. Slide it under the dough, cross the ends, and pull tight.
Cool Slightly Before Glazing: If the rolls are too hot, the glaze will melt into a puddle. Wait 10 minutes, then drizzle away.

Ways to Mix It Up

Once you’ve mastered the classic version, here are some fun variations to try:

Orange Cinnamon Rolls: Add 1 tbsp orange zest to the filling and replace the milk in the glaze with fresh orange juice.
Pecan Sticky Rolls: Before placing the rolls in the pan, add a layer of chopped pecans mixed with brown sugar and melted butter.
Chocolate Cinnamon Rolls: Sprinkle mini chocolate chips over the cinnamon-sugar filling before rolling.
Cardamom Spice Rolls: Replace half the cinnamon with cardamom for a cozy, spiced twist.

Make these your own—experiment with flavors and fillings. That’s what makes baking fun!

Serving Ideas & Storage

These rolls are best served warm, fresh out of the oven, but here are some ideas to make them even better:

Breakfast Spread: Pair with fresh fruit, scrambled eggs, and coffee for a complete holiday breakfast.
Dessert Delight: Warm rolls with a scoop of vanilla ice cream? Yes, please.
Brunch Star: Toast the leftover rolls and serve with whipped cream or cream cheese icing.

Storage Tips:

Room Temperature: Keep rolls in an airtight container for up to 2 days.
Refrigerator: Store leftovers in the fridge for up to 5 days. Warm in the microwave before serving.
Freezer: Freeze unglazed rolls for up to 3 months. Thaw overnight in the fridge, then bake or warm in the oven.

Pro tip: If rolls start to dry out, wrap them in foil and warm in a 300°F oven for 10 minutes.

Nutritional Info & Health Benefits

I’m not saying these are health food, but here’s why I feel good about them:

Nutritional Info (Per Roll)
Calories:	~280
Protein:	6g
Carbs:	45g
Fat:	8g

Health Highlights:

Natural Fermentation: Sourdough is easier on digestion and may be better for blood sugar levels.
Homemade Goodness: No preservatives or artificial flavors, just real ingredients.

Final Thoughts

So that’s my recipe for irresistible sourdough cinnamon rolls—perfect for Christmas morning or any special occasion. These rolls have become such a meaningful tradition in my family, and I hope they bring the same joy to yours.

If you make these, I’d love to hear how they turn out! Drop a comment below, or snap a picture and tag me on Instagram @yourhandle. Seeing your creations always makes my day.

Happy baking, and may your kitchen be filled with the sweet smell of cinnamon and holiday cheer!

FAQs

Q: Can I use store-bought sourdough starter?

A: Absolutely! Just make sure it’s active and bubbly before using it.

Q: Can I make these gluten-free?

A: I haven’t tried it, but a 1:1 gluten-free flour blend should work. Keep in mind the texture may be slightly different.

Q: How do I know when the rolls are done baking?

A: They should be golden brown on top and puffed up. A toothpick inserted into the center roll should come out clean.

Q: Can I freeze the dough?

A: Yes! After shaping the rolls, freeze them on a baking sheet. Once frozen, transfer to a container. When ready to bake, thaw overnight in the fridge and let rise before baking.

Q: What if I don’t have a sourdough starter?

A: You can substitute with ¼ cup plain Greek yogurt or buttermilk for a similar tangy flavor.

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