Best Cinnamon Rolls Recipe

Fluffy and Soft Cinnamon Rolls

These are, without question, the best cinnamon rolls you’ll ever make at home. Soft, tender, and perfectly spiced, this dough is built for fluffiness and long-lasting softness. The tangzhong (milk paste) method is not optional in this case. It’s what gives these rolls their pillowy texture and keeps them soft for days.

While this is a sourdough-based recipe made with an active, bubbly starter and an overnight rise, I’ve also included a simple instant yeast option for those who don’t have a starter on hand or want a faster timeline. No matter which leavening you choose, the method stays the same. You'll end up with a rich dough, cozy cinnamon filling, and rolls that bake up impossibly soft every time.

sourdough cinnamon rolls freshly baked

Why You’ll Love These Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are a beautiful blend of rustic fermentation and cozy comfort. Using an active sourdough starter means we get flavor and rise without commercial yeast. Plus, the optional tangzhong method adds a perfect softness to the crumb.

Whether you’re making overnight sourdough cinnamon rolls, same-day sourdough cinnamon rolls, or experimenting with sourdough discard cinnamon rolls, this version lets you adapt your timing and technique.

What Does Tangzhong Do?

Tangzhong is a cooked flour starter that locks in moisture, making the dough softer and the buns extra fluffy. You can add it to sourdough cinnamon rolls (and it’s worth it).

Ingredients

sourdough cinnamon rolls freshly baked for my small grow group :)

For the Dough

• 200 g milk (I used almond milk)

• 120 g active, bubbly sourdough starter (if using instant yeast, see notes at bottom)

• 60 g granulated sugar

• 10 g honey

• 1 large egg (room temp)

• 430 g bread flour

• 5 g salt

• 85 g unsalted butter (room temp, 6 tbsp)

Optional Tangzhong

• 15 g bread flour

• 75 g water or milk(For tangzhong roux)

For the Filling

• 113 g unsalted butter (8 tbsp)

• 1/2 cup light brown sugar

• 1 1/2 tbsp ground cinnamon

• 1/2 tsp salt

Whipped Cream Cheese Frosting

(my favorite whipped cream cheese frosting)

How to Make Overnight Sourdough Cinnamon Rolls

1. Make the Tangzhong (Optional but Recommended)

If using tangzhong, start here:

1. In a small saucepan whisk 15 g bread flour and 75 g water/milk until smooth.

2. Cook over medium heat, whisking constantly, until thickened to a pudding-like consistency.

3. Remove from heat and cool to room temp (important! don’t add hot tangzhong to your starter).

This now becomes part of your dough hydration.

2. Mix the Dough

1. In a large bowl, combine milk, active starter, sugar, honey, and egg.

2. Add bread flour and salt.

3. Add cooled tangzhong here if using.

4. Mix until a shaggy dough forms.

5. Add room-temperature butter, a little at a time, and knead until smooth and elastic.

Tip: The dough should be tacky but not sticky. If it feels dry, add a splash of milk.

3. Bulk Ferment (Overnight)

1. Cover the bowl with plastic wrap or a lid.

2. Let it rest in the fridge overnight (8–12 hours). This slow fermentation builds flavor and structure.

4. Prepare the Filling

1. Soften the 113 g butter.

2. Mix brown sugar, cinnamon, and salt in a bowl.

3. Set aside.

5. Shape the Rolls

1. Turn the chilled dough onto a lightly floured surface.

2. Roll it into a rectangle roughly 12×18 inches.

3. Spread the softened butter evenly.

4. Sprinkle cinnamon sugar mixture over the surface.

5. Roll up tightly and cut into 12–15 rolls.

6. Proof at Room Temp (2–3 Hours)

Cover and let the shaped rolls rise until puffy and nearly doubled.

Same-Day Option: If your starter is very active and your kitchen is warm, you can skip overnight and do a same-day sourdough cinnamon roll version. You may experience a bit less tang and softness.

7. Bake

1. Preheat oven to 350°F (175°C).

2. Bake rolls for 25–30 minutes or until golden and cooked through.

3. Cool slightly before icing.

Yeast-Leavened Version (if you don’t have sourdough starter)

If you don’t have an active sourdough starter or want a faster, more predictable rise, you can make these cinnamon rolls with commercial yeast instead.

• 2 1/4 teaspoons (1 packet, ~7 g) active dry yeast

• Reduce milk by 60 g

• Reduce bread flour by 60 g

  
  

To use this method, dissolve the yeast in the warm milk (about 100–110°F) with a pinch of sugar and let it sit until it becomes foamy (about 5–8 minutes). Then proceed with the recipe as written, mixing with the remaining ingredients and kneading into a smooth dough. Proof the dough in a warm spot until it’s puffy (about 1–2 hours), then shape and fill as usual.

This amount of yeast is a common equivalent to roughly 100–120 g of active sourdough starter in enriched doughs like these rolls and will give you a similar rise without the long overnight fermentation.

Whipped Cream Cheese Frosting

whipped cream cheese frosting

After baking and slight cooling, slather these tangzhong-enhanced sourdough cinnamon rolls with my favorite whipped cream cheese frosting.

Click here to get the recipe and add the finishing touch.

Tips for Perfect Sourdough Cinnamon Rolls

• Active Starter Matters: Use a bubbly starter for best rise.

• Tangzhong Tip: Don’t skip chilling your tangzhong before adding! Hot roux can slow fermentation. Overly hot liquid or even roux could kill the sourdough starter RIP.

• Make-Ahead Friendly: These rolls refrigerate well overnight before proofing.

• Freezable: Shape, then freeze before first rise for future baking.

FAQ Iski Notes

the morning I really outdid myself with this batch of cinnamon rolls

Can I make these same day? Yes! It’s possible to make a same-day sourdough cinnamon roll if your starter is very active, but the texture differs from the overnight method.

Can I use sourdough discard instead of starter? Yes, you can adapt this recipe for sourdough discard. Note: you may need a touch of commercial yeast to help rise.

What if I don’t use tangzhong? The rolls are still delicious, tangzhong only adds extra softness and moisture retention.

Can this be gluten free or vegan? Yup! Substitute gluten-free flour blends and plant-based dairy, but texture and fermentation expectations will change.