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When I was a child my grandmother would love to go to the mall and look at the shops. I don’t recall us buying much, but as we would wander around, we would always catch that signature scent of warm fresh cinnamon and bread. Hungry, we would always make a stop at Cinnabon to pick up an ooey gooey sugar filled treat. We would unravel it until we got to the center, the heart of the cinnamon roll, and then finally take that last warm bite.

This post and recipe will take on those signature flavors of a cinnamon roll with a couple new and elevated editions so you can share with your family that kids and adults will absolutely love. Featuring the slight tang of sourdough, classic cinnamon butter and sugar filling with cream cheese frosting. If you want to take it up a notch for your family (especially trying to impress my in-laws) we will be looking at adding toasted pecans, brown butter, salted caramel (and perhaps a little bit bourbon added to the salted caramel for the adults ;-)),

Inspiration

It’s been decades since my grandmother and I got to enjoy them together, but even the idea still feels like a hug. Thinking of her this holiday season, I wanted to make something special so when I see her for Christmas, I can surprise her with a tray of cinnamon rolls that are even better than Cinnabon.

Thinking of my grandmother while I wrote this recipe, I wanted to make it the way I thought she would like it. Which is to say sweet, but not too sweet. Anytime she eats dessert, it is almost always followed by something salty “to get the sweet taste out”, as she would put it.

To help balance the very sweet nature of the cinnamon rolls and to keep it inspired with the holiday flavors, we utilize brown sugar, salted caramel (to give that salty bite), pecans to add additional texture and a little bit of that savory nutty note, and browned butter to tie in the salted caramel and pecans.

Why You Will LOVE this Recipe

Convenience

This recipe was developed with a working person in mind. I have stuff around the house I have to do but that doesn’t mean I don’t want to make my desserts special. You can start it by feeding your starter one day, making the dough the next, assemble and then through in the fridge for the next morning. Or consider freezing them!

Sourdough

Sourdough is lovely and creates a depth of flavor, gives you the gift of time, and it gives you an ultra tender crumb. I like to use an active starter but you can use discard too! If you’re not familiar with sourdough, check out King Arthur’s Recipe for Sourdough starter!

Customizable

Cinnamon rolls have a low floor and are super beginner friendly, but a high ceiling so you can make adjustments in the filling or glaze pretty easily. We add salted caramel to the glaze, pecans for crunch, or apple butter to the filing. The sky is the limit!

Shop My Kitchen! My Favorite Tools to Make it Easy

There are some tools that make cooking and baking super easy. I will list a few here a few tools (affiliated links) that will allow me to earn a small commission if you decide you want to make a similar decision as I did and purchase some of these great products (Win Win!).

Stand Mixer: You can use this for so many things, and makes a great gifit. I use it for grinding meat, making pasta, and of course making cinnamon rolls!

French Rolling Pin: I got the idea from Alton Brown, and it’s just easier than having handles, plus it fits better in drawers!

Foil Baking Dish: If you are going through the trouble of making cinnamon rolls for the family, you will make more dishes. Plus these are great if you are bringing to potlucks or to family events so you don’t have to worry about getting your dish back!

10×14 Bakery Box: If you are brining the foil over somewhere and you want it to look like your kitchen is a bakery, consider adding this box in addition to the foil. It’ll make for a more presentable product.

Dough Not Stress — It’s Easier Than You Think: Making the Dough

There is something special about sourdough. If you’re reading this, I probably don’t need to tell you too much about it, but when I was thinking of a recipe for cinnamon rolls, I knew I wanted that slightly sour taste to mirror what you would get from the cream cheese frosting. Plus sourdough makes everything better right?

The dough is what holds all of that wonderful filling and helps keep that signature shape so it’s incredibly important that you do not let the dough overproof. If it does, it will not be able to hold its shape the way a cinnamon roll should.

The sourdough that will be used features one cup (or approximately 115 g) of strong starter (I use 2 parts flour, 1 part starter and 1 part water), 1 cup of warm whole milk (approximately 250 g), 1 large egg, 1/4 cup of white sugar (50 grams) (or honey), 4 tbsp of salted butter (65 grams), 3.5 cups of all purpose flour (520 grams), and 1 tsp of salt (5 grams). I add everything to a stand mixer and mix on low speed while it’s incorporating (and to not through flour everywhere) and once combined, mix on medium low speed (about a 4 on my Kitchen Aid) for 7 minutes until it forms a nice ball.

You can also do this by hand but it will take longer, but combine until smooth.

Once it is combined and thoroughly mixed/kneaded, cover with a warm towel and allow it to bulk ferment for at least 8 hours at room temperature. If you’re feeling particularly hands off or doing this in the evening, leave it out for a few hours to ferment and then put it in the fridge overnight and then take it out in the morning to let it continue. It’ll be fine!

You know it is about done rising when it is about doubled in size, leaves a slight imprint in the dough when you tap your finger on it, and just barely sticky. It should feel super soft and hold its shape well once it is rolled out.

If you haven’t already made your filling yet, this is the time to do it before you roll out your dough.

Feelin’ That Filling: Preparing the Filling

The filling can be as simple or as complex as you’d like it to be. I wanted to go for a holiday inspired cinnamon roll. Overall the base is quite simple, butter, sugar, and cinnamon. I like to brown my butter (4 tbsp) by cooking it over medium/medium low heat in a small pot until it starts to smell nutty. Stir frequently to ensure nothing browns. If your butter is like mine and incredibly foamy, you will want to make sure that you periodically take it off the heat so you can see how brown the milk solids are.

Now that it is just lightly brown, transfer the brown butter to a heat proof dish and place it in the fridge until it’s soft (not hard), about 30 minutes to an hour.

While the brown butter is chilling, you can either also be chilling, or you can make a few more things for your filling. I used what butter was left over in the pot to toast up some pecans cooking for about 3-5 minutes until fragrant over medium heat. Depending how big your pieces of pecans are, I like a very medium chop, it might take more or less time. Just don’t let them burn.

My absolute favorite part of the cinnamon rolls is that delicious filling. The way it melts when cooking and creates that center cannot be beat. Depending on whether you like it super sweet or more of a mild sweetness, you can make adjustments. If you like a more nuanced filling with more complex flavors, your sugar base will be 3/4 cup of dark brown sugar and 2 tbsp of ground cinnamon and a few pinches of salt (about .5 tsp if you insist on measuring).

For something a bit sweeter you can adjust it to the same amount of light brown sugar or white sugar. Though if you do use white sugar, it will be a little bit less moist due to the lack of molasses. Thoroughly mix to combine.

Assembling

Once you have your filling set up, you will want to make sure your pan is ready. A 9×13 baking dish is ideal to make about 12 good size cinnamon rolls. You will want to make sure the sides and bottom are thoroughly buttered to prevent sticking.

To assemble, take the dough out of the bowl and roll it out to make approximately a 18”x14” rectangle trying to keep an even thickness. If for whatever reason you forget something (I forgot to make the filling/toast pecans/brown the butter), you can roll out the dough and cover with a moist towel to make sure it doesn’t dry out. Though you don’t want to do this for prolonged periods of time as the dough will continue to rise.

Once the dough is rolled out, take your butter, which should be softened enough to spread but not hard, ideally with an offset spatula, but a flexible spatula or butter knife can work too, and evenly spread across the dough.

Once the butter is spread on the dough, you can also add any other spreadable options to the dough at this point. If you are wanting to keep with a fruity or fall theme, you can add some home made apple butter (click here for the link to my recipe!), salted caramel, or perhaps even a little bit of maple syrup.

Once all of the the more liquid or butter like fillings have been added, you can add the more solid fillings. The brown sugar and cinnamon mixture is great to add to add in between these types of inclusions. Evenly spread the sugar mixture on the dough and gently pat it down all the way to the edges (maybe within a .25-.5″ from the edge).

To add a crunch, (because I just can help myself from adding more nutty things to this dessert) I added some toasted pecans. I used pecans because they are local, my grandparents have plenty, but you can use whatever nut you’d like! I left it at a rough chop with some finer pieces and some coarser ones. You can also add any dried fruit as well! If you decide to add the fruit or nuts, gently pack them down so they don’t move when you roll up your dough.

Then at last you have the roll part of the cinnamon roll. You can go either from the long side, which is what I recommend, or the short side. Rolling it along the long line of symmetry (to make a longer roll versus a shorter one) will result in more but less wide cinnamon rolls. Great for a family!

However, if you are looking for more of a bakery style cinnamon roll that is a bit larger than life, you can consider rolling it the other way and it will result in fatter rolls. Either way it will turn out delicious!

The most important part about rolling your dough is keeping it as tight as possible that will give you the most spirals and will help them hold their shape when you cut them, as they rise, and as they bake. To do this, take the edge and start rolling it away from you. As you roll, try to tuck it it in tightly and almost roll up from the bottom of the roll to keep it taught.

Once it is tightly rolled up, you can use either a serrated knife or dental floss to make your cuts. I like to divide it first in half, then halve each of those to make a total of 4, and then repeat until I have about 16. If you want to freeform it you can make anywhere from 12-16 rolls pretty easily if you are going from the long side. You can expect 6-10 if coming from the short side.

Once you have cut your cinnamon rolls, place them gently in the buttered baking dish keeping them close together without squishing them. You will want them to rise at room temperature for a few hours to poof up more so they will be soft and fluffy. Just make sure they are covered with a moist tea-towel (or washcloth). At this point if you want to take a break and save these for your weekend or holiday morning, read below for the directions on how to cook overnight.

Sourdough: The Best Overnight Dough

What I love about almost anything sourdough is that it is perfect to assemble one day, and stick it in the fridge for holiday or weekend mornings. That way you and the family can wake up to the wonderful smell of freshly baked sticky buns fresh from the oven.

To do this, just cover your tray of cinnamon rolls with foil or plastic wrap and stick in the fridge overnight. The next morning, take it out, have a cup of coffee or tea and admire what you’ve done for the next 30 minutes or so.

Rise and Shine, It’s Baking Time

No matter whether you are making and baking all in one day or you are starting fresh in the morning, once your dough is proofed (and closer to room temp if you waited over night) preheat your oven to 375 degrees. Also, go a head and remove your cream cheese from the fridge so it can also start coming to room temperature.

Remove the covering and put in the oven to bake for 22-26 minutes (22 minutes or so if you like it softer or 26 if you like it firmer). 22 minutes was perfect for a super soft and ooey gooey roll that I love. If you want a super soft cinnamon roll, add a tablespoon of milk or cream in between each roll to minimize any toughness you might get from the sourdough.

Drizzle Me This…

I’m not really sure what part of cinnamon rolls reminds me most of the holidays. Is it the cinnamon? Or the cream cheese? Thankfully we don’t have to pick. While it bakes, this is the perfect time to make your frosting/glaze.

As much as I do love a thick amount of cream cheese on cupcakes, I want something a bit thinner. I’m looking for a gentle cling, not a smothering of frosting. This helps keep the dough the star and keeps it from being overly sour or sweet.

Feeling Salty…for Caramel

Because this is the holidays, I wanted to make some salted caramel to blend into the cream cheese. It’s super easy and only 4 ingredients. Sugar, butter, cream and salt. It’s super easy to make.

Place 1/2 cup of sugar in a small sauce pan and before you turn on the heat, piece out 3 tbsp of butter and have next to you along with 1/4 cup of cream. Having only the sugar in the pot turn the heat to medium and stir constantly making sure it does not burn on the side. It will eventually begin to melt and dissolve after 5-7 minutes. Once it is fully dissolved, add your pieces of butter. Stir constantly on medium low heat until it is fully combined.

Add the cream slowly, and stir while you are adding it. It will bubble profusely. Let it sit without stirring over high heat for one minute. Once your minute is up. Add .5 tsp of salt and stir to combine. Let sit for about 10 minutes and then pour through a sieve to remove any pieces of sugar. Let cool for about 15 minutes in the fridge.

Or! You can also do the easier thing and buy some store bought caramel sauce to add for your cream cheese frosting. I won’t tell!

…and Cheesey… Cream Cheesey

I truly just cant imagine cream cheese of some kind not being on a cinnamon roll. I don’t care what kind of fancy glazes I make, cream cheese has to make an appearance at some point. Because I wanted to incorporate this salted caramel into the cream cheese, I knew I didn’t need a whole lot to make.

In a bowl either using a hand mixer or stand mixer, take 4 ounces (half a block) of cream cheese and 2 tbsp of butter and mix together. Add 1/4 cup of powdered sugar, 1 tsp of vanilla extract and a pinch of salt. Slowly incorporate 1-3 tbsp of milk or cream until the glaze is pourable (not stiff like frosting!). Then add 1/4 cup of your salted caramel (home made or store bought) to the glaze and mix to combine.

We aren’t looking for something that will give you cavities, but if you want it sweeter you can add a few more tablespoons of sugar until it’s your desired sweetness.

Don’t want the caramel? No worries! Incorporate 1/4 more powdered sugar into the glaze instead.

My Secret Sauce

If the holidays are making you want to hit the sauce, surprise your friends and family by adding a little something to your glaze. I like to add a 1/4 cup of high quality bourbon to my salted caramel before adding it to the glaze. Its subtle (and it won’t get anyone in trouble with HR) but because of the cinnamon, vanilla and caramel notes already found in the bourbon, it will elevate the dish to another level. Plus give it a little kick! It’s entirely optional, but it will make your holiday stand out.

Fresh Outta the Oven… Time to Get Glazy

Once it’s time to pull the rolls out of the oven, whether you chose a lucious 22 minute or a firm 26 minutes, once they are out, let them sit for at least 15 minutes before adding any glaze. This will allow time for the sugar to settle and won’t wash away the filling and it won’t liquify the glaze.

At this point, you can serve whenever you are ready!

Store for Later… If They Last That Long

They won’t, but if for some reason they do, you have a few options depending on your space situation. If you just want them to last a day or two, you can leave them tightly covered at room temperature. For the refrigeration store them very well covered (the fridge will dry them out!) for 3-5 days, or freeze them for a few months. Though the unfrosted cinnamon rolls freeze the best, just note that the frosting will be a little bit softer when you thaw them.

Reheat to Repeat

If you want to reheat them at any point, if you’re like me and baked and glazed them the night before because I didn’t have time to do the full bringing to room temp, baking, and glazing before an early work day, if they are room temperature or from the fridge then cover the rolls and put into a 300 degree oven for about 5-10 minutes. If they were frozen , you will have to endure a little bit more and cook for 12-15 minutes.

If you can’t wait, or also like me and brought them to a place where you can’t really use an oven, you can microwave them starting at 30 seconds up to a minute and enjoy them (almost) immediately.

Troubleshooting and FAQ

What if my dough rose too much in the oven?

I had that happen to me and while they were still warm, I took a fork and super gently patted them down so they looked more like a normal cinnamon roll.

Why didn’t my dough rise as much as expected?

Sourdough rises more slowly than commercial yeast. If your kitchen is cool, the dough may just need extra time. A warm spot (like inside the oven with the light on) helps speed things up. As long as the dough looks puffed and airy, it’s ready.

What if my dough rises too much?

Cinnamon rolls are great if you’re sort of new to sourdough or if time gets away from you. If the rolls get extra puffy, simply cover them and bake as usual. Even slightly over-proofed rolls bake up soft, tall, and gooey. If they got very tall, you can gently press them back down before baking and they’ll still puff beautifully in the oven. Covering prevents over-proofed rolls from browning too quickly or collapsing by letting the dough set gently before full heat hits it.

Can I bake the rolls the night before?

Yes! Bake fully, let cool, cover tightly, and store at room temperature.
In the morning, warm them at 300°F for 8–10 minutes, then glaze or drizzle caramel. They taste fresh-baked with almost zero effort.

How sweet are these cinnamon rolls?

These rolls lean toward cozy, bakery-style sweetness rather than ultra-sugary. If you prefer a sweeter center, replace dark brown sugar with light brown sugar or white sugar, no need to change the amount it’s just sweeter flavor. You can also add an extra tablespoon of powdered sugar to the icing if you want it to be sweeter as well.

Can I use sourdough discard instead of active starter?

Yes! As long as your discard isn’t overly acidic, it works beautifully. You may need a slightly longer rise time, but the rolls will still bake up soft and fluffy.

Variations

There is already a lot going on with our cinnamon rolls, but because this is so customizable, you can adjust it to help make it your cinnamon roll.

It’s already adjusted to be less sweet, but you can make it more sweet by switching it to light brown sugar or even plain white granulated sugar.

For the glaze, we added salted caramel, but you can add store bought caramel, maple syrup, or even left plain for a vanilla cream cheese glaze. You can also add chopped pecans to mkae it more of a praline.

The rolls are also easily adjustable to make jumbos by rolling it the short way and making 6 large rolls instead of 12 medium rolls. Or consider using a muffin tin to make cute adorable single ones.

Serving Suggestions

Aside from being it’s own deliciousness, this is great for a holiday brunch, serving for Christmas morning right before opening presents, or with a nice cup of hot coffee.

You can also serve it with a normal breakfast if you made smaller ones to go with your eggs and bacon to have that lovely salty and sweet bite.

You can also serve it with a side of ice cream or have extra glaze on the side if you want it to be even more ooey gooey.

I hope these sourdough cinnamon rolls bring a little extra warmth to your morning and maybe even make your kitchen smell like pure happiness. There is nothing quite like watching the glaze swoop into every swirl and knowing you created something truly roll worthy. If your dough gets a little wild or your spirals lean to one side, consider it part of their charm. Cinnamon rolls rarely behave but they always show up sweet. If you bake a batch, I would love to see your creations and cheer you on. May your rolls rise with enthusiasm, your glaze flow generously, and your morning be just a little sweeter for it.

If this recipe made your morning a little brighter, I would love to hear about it. Leave a comment or tag me in your photos so we can share the joy of warm cinnamon and sweet glaze together.