Sourdough cinnamon rolls are ALWAYS a good idea.

Sourdough Cinnamon Rolls The Southern Lady Cooks


If you like sourdough then you are going to love these sourdough cinnamon rolls. We love anything made with sourdough because we always have our sourdough starter ready to go! These cinnamon rolls are super easy to prepare and always a hit when I serve them.

Sourdough Cinnamon Roll Ingredients Needed:

Sourdough starter

Warm water


White sugar

Oil (I use olive oil, but can use corn, vegetable or canola)

All-purpose flour



Brown sugar


Recipe Notes: I really like this recipe because it just makes 8-10 cinnamon rolls (depending on how big you cut them). If you make our sourdough bread recipe, you’ll notice that this is just that bread recipe cut in half. You can certainly just make up the bread recipe and that would make twice as many cinnamon rolls. I like to use our powdered sugar glaze on these cinnamon rolls. If you double this recipe, you will need to double the glaze recipe. You can always use our cream cheese frosting on these cinnamon rolls as well. I like to sprinkle pecans on top after the glaze.

Sourdough cinnamon rolls The Southern Lady Cooks

Sourdough Cinnamon Rolls The Southern Lady Cooks
After the dough has risen overnight, made into cinnamon rolls and waiting on the second rise.
Sourdough Cinnamon Rolls The Southern Lady Cooks
After the second rise and ready to bake.

Sourdough Cinnamon Rolls The Southern Lady Cooks

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Print Recipe
5 from 3 votes

Sourdough Cinnamon Rolls

These sourdough cinnamon rolls are so good! We love anything made with sourdough because we always have our sourdough starter ready to go!
Cook Time40 mins
Course: bread, Breakfast
Cuisine: American
Keyword: Sourdough Cinnamon Rolls
Servings: 6 servings
Author: The Southern Lady Cooks


  • 1/2 cup sourdough starter
  • 3/4 cups warm water
  • 3/4 teaspoon salt
  • 1/4 cup white sugar
  • 1/4 cup olive oil can use corn, vegetable or canola
  • 3 cups all-purpose flour
  • 1 stick butter or 1/2 cup
  • 2 tablespoons cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts or pecans optional


  • 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 rectangle. Soften 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 or cast irons skillet (I cover them with a dish towel) and let rise about 5- 6 hours.
  • Once rolls have doubled in size, bake on 350 for 30-40 minutes or until brown on top. Then add optional nuts and glaze. Serve warm.


If I am in a hurry, I will place my cinnamon rolls in my oven (with a dish towel over them) with the oven light on to help speed up the second rise. This will allow the cinnamon rolls to double in size in about half the time (2-3 hours). 
I like to use our powdered sugar glaze on these cinnamon rolls. If you double this recipe, you will need to double the glaze recipe. You can always use our cream cheese frosting on these cinnamon rolls as well.


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Recipe Rating


  1. What size pan are you using for these cinnamon rolls??

    1. The Southern Lady says:

      The size of the pan would depend on the size you make your cinnamon rolls. I used a 10-inch cast iron for these. I’ve used a cake pan, a pie pan, etc. Thanks!

  2. I made these for our Sunday morning treat! They’re soooo good! I love your sourdough recipes!!5 stars

  3. Hi,

    I would like to try making your sourdough starter. I had a question: When removing the starter from the frig to feed it after the initial start up, do you leave the starter on the counter all day or put it back in the frig right away?

    1. The Southern Lady says:

      Yes, after you have your starter going and you’re ready to feed it and remove the discard… I take it out of the fridge, feed it and let it sit out on the counter for at least six hours. Then remove the discard and put it back in the fridge. Hope that helps!

  4. Melzana M Fuller says:

    What temperature and how long to cook the sour dough cinnamon rolls? I may have overlooked that information. Thank you.

    1. The Southern Lady says:

      Thank you for so much for commenting.. for some reason that recipe didnt post correctly. It has been updated!

  5. Kim Garrison says:

    Do you leave the the oiled dough on the counter to rise over night or in the refrigerator?

    1. The Southern Lady says:

      Hi Kim, you would leave it on the counter overnight. Thanks!!

  6. Hello I see the posts are like 10 years old so I’m a little late in my comment but just wanted to say I’m new to the sourdough thing but would love it if you continue posting sourdough recipes. I have my own Pinterest file dedicated to it. So far so good. Can’t wait to try these cinnamon rolls which I’m starting today. We got your cookbooks last year for Christmas and it’s been so fun experimenting. You could totally make another cookbook on just breakfast recipes alone. Thanks !!

    1. The Southern Lady says:

      Thank you so much for such a KIND comment. I am so glad you are enjoying the cookbooks. You are so right about the breakfast recipes, we are a big fan of breakfast! HA! Here is a link to my pinterest board with my sourdough recipes:

      If you want to follow that board, you will see when I update any new sourdough recipes. I hope you enjoy the cinnamon rolls!

  7. Floy Glasscock says:


    1. 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.

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

  9. kikitigger says:

    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.

  10. 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!

    1. 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.

      1. 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. 🙂

  11. 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.5 stars

  12. 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!