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Sourdough Cinnamon Buns

These Sourdough Cinnamon Buns are the best cinnamon rolls ever! There’s a bonus “sticky bun” layer at the bottom & cream cheese frosting on top. WOW!

a sourdough cinnamon bun

Does anything in the world smell as good as freshly baked Cinnamon Buns? I know, stupid question.

I think we can all agree that even a bad cinnamon bun (aka cinnamon roll) is pretty good. But we can do better. Two things set this recipe apart from other Cinnamon Bun recipes.

First and foremost, the dough is made with sourdough starter instead of commercial yeast. If you love to bake bread but haven’t delved into the world of sourdough yet, I encourage you to dive-in head first.

If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.

You cannot imagine how a little sourdough starter enhances the taste and texture of any bread recipe. That’s a long-winded way of saying that these Sourdough Cinnamon Buns are extra yummy because of the starter.

Click through the slideshow to see how to assemble Sourdough Cinnamon Buns:

sourdough sticky bun dough
Brush the dough with egg wash to help the filling stick
a sourdough with cinnamon sugar on top
Use a generous full cup of cinnamon sugar for great flavor and a “sticky bun” bottom
raw cinnamon rolls
Roll the dough tightly and cut into 1.5″ wide buns
cinnamon buns before and after baking
The cinnamon buns will rise enough to fill the pan when they’re baked

The other thing that sets this recipe apart is the result of a happy-mistake. Because I wanted lots of cinnamon sugar in the buns, I sprinkled a whole cup of sugar over the dough before rolling it up to form the buns.

This is an “overnight” recipe, so the assembled buns spend a night in the refrigerator. That’s great because you can do most of the work the day before and then bake the buns in the morning.

The first time I tested the recipe I found that during the overnight rest in the refrigerator some of the sugar “melted” and formed a syrup at the bottom of the pan.

But, hey, you know what? That syrup bakes up to form a sticky, gooey bottom layer on the buns, which is really quite nice. So I embraced the “mistake” and it’s now part of the recipe.

a sourdough cinnamon bun
The syrup that forms in the pan overnight bakes into a sticky, gooey layer on the bottom of the buns.
Sourdough Cinnamon Bun

Tips for making great Sourdough Cinnamon Buns (sourdough cinnamon rolls)

  • To work ahead the logs can be wrapped tightly in two layers of plastic wrap. Freeze for up to 3 months. Defrost the dough overnight in the refrigerator, then proceed with the recipe as listed.
  • To bake the buns the same day instead of putting the pan in the refrigerator, let the the buns rise at room temperature until they almost fill the pan. Bake as directed.
  • To get the chilled buns active I like to warm them up a bit. Turn on the oven for just a minute or two to get it just a little warm. Turn off the oven then place the pan with the buns in the barely warm oven. Once they’re starting to rise remove the pan from the oven. You can then preheat the oven while the buns finish rising.

So it’s kind of a twofer recipe; sticky bun on the bottom and iced cinnamon bun on top. Who’s going to complain about that? Not me!

Sourdough Cinnamon Bun with cream cheese icing

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

If you love this recipe as much as I do, please consider giving it a 5-star review.

Sourdough Cinnamon Buns
Print Recipe
4.57 from 304 reviews

Overnight Sourdough Cinnamon Buns

A long slow rise gives these Sourdough Cinnamon Buns an extra special flavor & texture. The warm buns are topped with cream cheese frosting for an indulgent breakfast or brunch treat.
Prep Time1 hour
Bake Time25 minutes
Rising Time12 hours
Total Time13 hours 25 minutes
12 Buns


For the Dough

  • 8 oz active sourdough starter (1 cup, 100% hydration)
  • 2 oz warm water (¼ cup)
  • 8 oz whole milk (1 cup, scalded and cooled)
  • 20 oz unbleached all purpose flour (4 cups)
  • 3 oz sugar (⅓ cup)
  • 2 oz unsalted butter (¼ cup, melted)
  • 1 large egg
  • 1 teaspoon table salt

For Assembly:

  • 2 oz unsalted butter (¼ cup, melted)
  • 4 oz granulated sugar (½ cup)
  • 4 oz brown sugar (½ cup)
  • 1 tablespoon ground cinnamon
  • 1 egg for egg wash

For the Icing

  • 2 oz unsalted butter (room temperature)
  • 3 oz confectioner’s sugar (¾ cup)
  • 2 oz cream cheese (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice (optional)


  • In a mixer bowl combine the starter, water, milk and 2 cups of the flour. Mix to form a thick batter. Cover the bowl and set aside to rise for 30 minutes.
    8 oz active sourdough starter, 2 oz warm water, 8 oz whole milk, 20 oz unbleached all purpose flour
  • Add the sugar, melted butter, egg and salt then mix to combine. Change to the dough hook if using a stand mixer. With mixer on low add the remaining flour, 1/2 cup at a time. The dough should be soft and elastic, will clear the sides of the bowl and gather on the hook. Knead for 5 minutes. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.
    3 oz sugar, 2 oz unsalted butter, 1 large egg, 1 teaspoon table salt
  • Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and every 60 minutes repeat the procedure for a total of 3 hours fermentation time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
  • Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. Generously brush the surface of the dough with egg wash. You should use almost 1/2 the egg wash to get a good coating so the cinnamon sugar will stick. Sprinkle the cinnamon sugar over the egg washed dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough.
    2 oz unsalted butter, 4 oz granulated sugar, 4 oz brown sugar, 1 tablespoon ground cinnamon, 1 egg for egg wash
  • Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it’s of even thickness and is 18" 46cm) long (see note 1).
  • Use a serrated knife to cut the log into twelve 1.5" (3.5cm) wide buns. Place the buns in the prepared pan. Generously brush the tops of the buns with the melted butter. Cover the buns with plastic wrap and refrigerate overnight (see note 2).
  • In the morning take the pan out of the refrigerator. You’ll see some melted sugar in the bottom of the pan, this will form a sticky bottom as the buns bake. Allow the buns to proof at room temperature until they’re puffy and almost filling the pan, about 1.5 – 2 hours. The exact time needed for proofing will vary depending how active your starter was and the temperature of your kitchen.
  • Preheat the oven to 375°F (190°c) Bake the buns until they’re until golden brown and set in the center, 25-30 minutes. 
  • While the buns are baking, make the icing. Combine the butter and sugar in a mixing bowl and cream until well combined. Add the cream cheese and whip until well aerated. Add the vanilla and optional lemon juice. The lemon juice will spark the flavor of the icing but it’s ok to go without.
    2 oz cream cheese, 2 oz unsalted butter, 3 oz confectioner’s sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon juice
  • Remove the buns from the pan to a serving plate while they are still warm. Spread cream cheese icing generously over the buns and indulge.


My Book
KA Stand Mixer
9×13 Baking Pan
serrated knife
Rolling Pin

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1. At this point you can wrap the log and freeze for up to 2 months. Defrost and then continue the recipe.
2. If you want to bake the buns the same day you can leave them at room temperature to rise at this point.


Calories: 426kcal | Carbohydrates: 74g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 227mg | Potassium: 110mg | Fiber: 2g | Sugar: 27g | Vitamin A: 471IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating

Janet McGinnis

Sunday 10th of September 2023

Hi there This is my first time making anything with sourdough starter. How do you know if they have risen enough to then bake them? And not over rise them? I haven’t baked them yet, but put them in a slightly warm oven to get them started.

Eileen Gray

Sunday 10th of September 2023

When the buns looks puffy and almost fill out the pan they should be ready to bake. Assuming you used a 13x9 pan, that is.


Thursday 8th of June 2023

So I started this at night and must have got confused on what I was doing because I let them set with my bread instead refrigerating them the set at a little colder than room temp for 7 hrs.. are they still good too cook? Or should I throw them away?

Eileen Gray

Thursday 8th of June 2023

Are they already sliced and in the pan or is it just the dough? Either way they should be okay as long as the sliced buns don't look over-risen.

Mireille Maheu

Saturday 1st of April 2023

Hi, I love this recipe. I am wondering if I can freeze the rolls before baking, and if so how to thaw and bake them?

Based on the frozen croissants I get from the baker, I am thinking of leaving the rolls in the fridge overnight to thaw, then let rise for 1h30 or until double in the morning, then bake? What do you think?


Saturday 4th of February 2023

Easy to make and wow it's great. Very close to a good fair cinnamon roll.


Tuesday 27th of December 2022

I used 100% hydrated starter and for some reason after I added the final 2 c. of flour (4 total), my dough was almost runny. Did anyone else have this issue?

Eileen Gray

Tuesday 27th of December 2022

Of you use cup measure for the flour you need to "dip and sweep" the cup into the flour bin to make sure you are sufficiently filling the cup.