Easy Soft & Fluffy Sourdough Cinnamon Rolls – Fermented Overnight – No Yeast

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These soft, fluffy sourdough cinnamon rolls are made with active or discard starter and fermented overnight—no extra rise time needed in the morning! Baked to golden perfection and finished with a silky, homemade frosting, they’re the ultimate treat for weekend mornings or holiday brunch.

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It’s no secret I love sourdough—not just for its amazing health benefits, but also for how incredibly versatile it is. From sourdough cinnamon rolls to blueberry muffins to flaky biscuits, sourdough makes it all possible! One of my favorite parts? You can mix the dough the night before, let it ferment overnight, and wake up to a quick, easy, and indulgent breakfast. Unlike most cinnamon roll recipes, this one doesn’t require a second rise in the morning—just roll, bake, and enjoy!

Why You’ll Love This Recipe

• No second rise required – I have used other cinnamon roll recipes in the past and always had to get up so early to prep the cinnamon rolls for a second rise. I created this one to not have to do that!
• Uses sourdough discard or active starter – I like no fuss sourdough, so this recipe allows you to use whatever you have.
• Ferments overnight for gut-friendly benefits – Always a huge win. Delicious and gut friendly!
• Simple ingredients—no preservatives or additives – Unlike store bought cinnamon rolls with a ton of ingredients and preservatives, these are so much better for you, using whole real foods!
• Perfectly soft, gooey, and sweet – But not so sweet you will be in a sugar coma! It is just the right amount!

Ingredients You’ll Need for Sourdough Cinnamon Rolls

• For the Dough:
  • All-purpose flour
  • Milk
  • Greek yogurt
  • Sourdough starter (active or discard)
  • Salt, sugar, baking powder
• For the Filling:
  • Cinnamon
  • Brown sugar & coconut sugar
  • Butter
  • Pinch of salt
• For the Frosting:
  • Powdered sugar
  • Heavy cream
  • Butter

Step-by-Step Instructions

🥣 Mix the Dough

In a medium mixing bowl, combine the sourdough starter, Greek yogurt, and milk. Stir until smooth.
Add the flour, salt, sugar, and baking powder, and mix until a shaggy dough forms. A dough whisk works great for this step, but you can also use a wooden spoon or spatula.
Cover the bowl with a damp towel and let the dough ferment overnight at room temperature (about 8–12 hours).

🍯 Prepare the Filling

In the morning, preheat the oven to 425°F, then add the brown sugar, coconut sugar, cinnamon, butter, and a pinch of salt to a small saucepan.
Warm over low heat, stirring constantly with a whisk to help the sugars melt and incorporate smoothly into the butter. Once fully combined, remove from heat.

🍥 Assemble the Rolls

On a lightly floured surface, roll out the dough into a large rectangle (about ¼-inch thick).
Spread the cinnamon sugar filling evenly over the dough.
Starting from the long edge, tightly roll the dough into a log.
Use a bench scraper or unflavored dental floss to slice into 9–12 even rolls.
Arrange the rolls in a greased baking dish (with butter), leaving a little space between each for expansion.

🔥 Bake

Bake the cinnamon rolls for 20–25 minutes at 425°F, or until golden brown and the centers are cooked through.

🍶 Make the Frosting

While the rolls are baking, whisk together the powdered sugar, cream, and butter in a small bowl until smooth and creamy.
Once the rolls are out of the oven and slightly cooled, spread the frosting generously over the warm rolls.

Tips for Success

• Use a bubbly, active discard for better rise
• Don’t over bake—check at 20 min for soft centers
• Let the dough ferment in a warm (but not hot) spot overnight

Storage & Reheating Your Sourdough Cinnamon Rolls

• If you have any leftovers store covered at room temperature up to 2-3 days.
• To reheat: Place in the oven at 350°F for 10 minutes or until warm. You can cover them with foil to help keep some of the moisture in.

Recipe Variations

• Add chopped pecans or walnuts to the filling for a nice crunch.
• Swap brown sugar with maple sugar for a different flavor.
• You can always make a cream cheese frosting instead – whatever you prefer.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen