These sourdough cinnamon rolls are so good!

1/2 cup sourdough starter
3/4 cups warm water
3/4 teaspoon salt
1/4 cup white sugar
1/4 cup corn oil
3 cups all-purpose flour
1 stick margarine
2 tablespoons cinnamon
1/2 cup brown sugar

Mix starter, warm water, salt, sugar, oil, and 3 cups flour in a large bowl. Pour out onto floured surface and work with it until you can pick it up and place in an oiled bowl. Turn the dough once so that it is oiled on both sides, cover and let rise overnight. (I cover it with a clean dishtowel).

The next morning, punch down the dough, take out and put on floured surface and roll out to about 1/2 inch thick. Melt a stick of butter in the microwave just to spreading consistency and spread over the dough, sprinkle with 2 tablespoons cinnamon, and half cup of brown sugar. Roll the dough up into a long roll and cut into slices. Place in round cake pan and let rise about six hours.
Bake at 350 degrees for 40 minutes until brown on top.

Glaze for Cinnamon Rolls:

1/2 cup brown sugar
1/4 cup white sugar
1/2 cup milk
1/8 cup margarine
1/2 tablespoon corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts or pecans (optional)
Combine all ingredients. Boil one minute. Let cool until spreading consistency. Spread over cinnamon rolls.

You can serve these with or without the glaze and they are delicious. The recipe for the sourdough starter is on this blog under sourdough bread. Clara from Clara’s Corner gave me the recipe for the rolls. She made them with my recipe for sourdough starter. I added the glaze. You can also make the bread from the sourdough bread recipe on this blog and only make one loaf. Use the dough for the other loaf to make these cinnamon rolls. Great served with coffee.

Click for Sourdough Starter and Bread Recipe.

 Don’t Forget to Pin! Sourdough Cinnamon Rolls

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  1. Floy Glasscock says:


    • The Southern Lady says:

      If you type sourdough into the search box on the site all the sourdough recipes should come up for you. I think this is the only cinnamon rolls though.

  2. I live in the Caribbean and am concerned that our temp is too hot to leave the started outside of the fridge for 5days

  3. Made them with my brand new starter and they proofing how for second time, will take pics and post. Had to use 1full cup starter to get dough to come together. Made a cinnamon brown sugar nutty bottom for it.

  4. I love your recipes. But in this one I wasn’t sure how to roll them out so I rolled it out as a log 1/2″ thick. But then there was too much stuff left over so I figured out that you mean something different. I’m going to try a rectangle but I would have loved you to be a little more clear in this recipe. I tried your waffles and my family LOVED them. Thank you so much for your recipes!

    • The Southern Lady says:

      It means to roll them into a a log how you did it. If you have some left over you can always make another pan of rolls. There is no way to get the exact consistency when you are working with dough.

      • I found it worked better when I rolled it into a rectangle 1/2 inch thick and then rolled that up into a log and cut it. 🙂

  5. Your sourdough starter has been the only successful starter I have had survive. Made the bread for the first time and we love the taste, it makes great toast. Today I am using it for sandwiches with grilled portabella mushrooms. Thanks. Love your site.

  6. Hi, Judy. Keep those sourdough recipes coming! You know you have made me love sourdough baking, and I thank you for it. Thanks for all the other wonderful recipes on this blog. What a resource it is.Merry Christmas!

  7. TN says:

    Judy, they look so good….. I want one. I’m going to have to do that again soon. I LOVE them! thanks for getting me started with the sourdough. I have made the biscuits several times.

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