There is something truly special about the aroma of cinnamon and warm dough filling the kitchen, especially when it’s tied to memories of family and fellowship. I first perfected this sourdough cinnamon roll recipe for Easter 2026, bringing a batch to our community gathering to celebrate the holiday. They were such a hit that I’ve been counting down the days until I could host again just to have an excuse to get my starter bubbly and active for another round!
What makes these rolls stand out isn't just the nostalgic flavor, but how much better I felt serving them. By using a long-fermented sourdough base instead of commercial yeast, you get those complex tangs and improved digestibility that only traditional methods provide. I also wanted to move away from refined ingredients, so I swapped traditional white cane sugar for the rich, caramel notes of coconut sugar.
The real game-changer, however, is the icing. Forget the cloyingly sweet powdered sugar glazes; this version uses a velvety blend of cream cheese, milk, a touch of vanilla, and pure maple syrup. It provides the perfect creamy finish without the sugar crash. Whether you’re hosting a brunch or looking for a healthier sourdough discard recipe, these cinnamon rolls are proof that you don't have to sacrifice wellness for a decadent treat.
What truly sets this recipe apart from a standard bakery roll is the intentionality behind every ingredient. While most traditional recipes rely on rapid-rise yeast for speed, this version honors the slow process of sourdough fermentation, which unlocks deeper flavors and a more complex crumb structure.
Beyond the base, the flavor profile is uniquely sophisticated. By choosing coconut sugar over white cane sugar, the filling takes on a natural, toasted caramel note that complements the sourdough tang beautifully. Perhaps the most significant change is the refined sugar-free icing. By skipping the heavy powdered sugar and using a blend of maple syrup and cream cheese, the topping remains light and tangy rather than cloyingly sweet. It’s a thoughtful, elevated take on a classic that leaves you feeling nourished rather than weighed down.
To keep your sourdough cinnamon rolls tasting as fresh as they did on Easter morning, follow these simple storage steps:
Indulge in these wholesome sourdough cinnamon rolls, crafted with a long-fermented sourdough base for superior flavor and easier digestion. Naturally sweetened with coconut sugar and topped with a refined sugar-free maple cream cheese icing, this recipe offers a decadent, gut-friendly twist on the classic treat.
Feed your starter
About 6–8 hours before starting, feed your sourdough starter so it’s bubbly, active, and doubled in size.
In a large bowl, combine the flour, sugar, and salt.
In a separate bowl, whisk together the milk, active sourdough starter, and egg until smooth.
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
By hand: Mix with a wooden spoon or your hands until combined.
With a mixer: Mix on low speed with a dough hook until incorporated.
Let the dough rest for 15 minutes. This helps hydrate the flour and makes kneading easier.
Add the softened butter one piece at a time, mixing well after each addition until fully incorporated.
By hand: Gently knead the butter into the dough until fully absorbed.
With a mixer: Mix on low speed, adding butter gradually.
Knead until the dough becomes smooth and slightly sticky.
By hand: Knead for about 8–10 minutes.
With a mixer: Knead on medium speed for 5–7 minutes, until the dough pulls away from the sides of the bowl.
Bulk fermentation (overnight rise)
Transfer the dough to a lightly greased bowl. Cover with plastic wrap and a towel.
Let rise at room temperature (70–72°F) for 9–10 hours, or overnight, until doubled and smooth on top.
Turn the dough out onto a generously floured surface. Gently pat into a circle and let rest for 10 minutes.
Prepare the pan & filling
Butter a 9×13-inch baking dish.
In a medium bowl, mix together the cinnamon filling ingredients until smooth.
Roll the dough into a large rectangle (about 18×12 inches).
Spread the filling evenly over the dough, leaving about a ½-inch border around the edges.
Roll the dough tightly into a log and pinch the seam to seal.
Cut into 10-12 even rolls (about 1.5 inches each) and place into the prepared pan.
Second rise (proof)
Cover the rolls with a towel and let rise in a warm spot for 1–3 hours, until puffy.
Preheat the oven to 375°F.
Warm the heavy cream slightly (about 30 seconds in the microwave), then pour evenly over the rolls just before baking.
Place the rolls in the oven and reduce the temperature to 350°F.
Bake for 30–35 minutes, or until golden brown.
Let the rolls cool in the pan for about 15 minutes.
While they cool, make the icing by mixing the cream cheese, maple syrup, vanilla extract, and milk.
Spread the icing over the warm rolls, serve, and enjoy!
For best results, allow enough time for the overnight rise—this develops flavor and gives the rolls their signature soft texture.
