Fall Sourdough Cinnamon Rolls

Cozy up with the ultimate fall comfort food—golden sourdough rolls bursting with warm cinnamon and autumn vibes.

🍂 Welcome Autumn with Sourdough Cinnamon Rolls

When the leaves start to turn and the air takes on a crisp edge, there’s one aroma that makes fall feel complete: cinnamon rolls fresh from the oven. These sourdough cinnamon rolls are everything you want on a chilly morning—soft, gooey, perfectly spiced, and naturally leavened for deep flavor and comfort you can taste.

With their tender sourdough base and a swirl of cinnamon-brown sugar filling, these rolls are like a warm blanket in baked form. Add pumpkin spice or chopped apples if you’d like, but even the classic version will have your kitchen smelling like a cozy cabin retreat.

🍞 Why These Sourdough Cinnamon Rolls Are a Fall Must-Bake

These aren’t just cinnamon rolls. They’re slow-fermented, sourdough-powered autumn magic. Whether you serve them at a weekend brunch, as a Thanksgiving morning treat, or just because it’s sweater weather, they’re bound to become a seasonal favorite.

What Makes This Recipe Special?

• ✅ Naturally leavened with active sourdough starter

• ✅ Infused with warm fall spices like cinnamon, nutmeg, and optional cardamom

• ✅ Can be made overnight or same day

• ✅ Frosted with luscious vanilla cream cheese glaze

• ✅ Perfect for customizing with apples, pecans, or pumpkin purée

🧾 Ingredients

Dough:

• 1 cup active sourdough starter (fed within 4–6 hours)

• ¾ cup whole milk, lukewarm

• 2 large eggs

• ½ cup unsalted butter, softened

• ¼ cup sugar or maple syrup

• 1 teaspoon salt

• 4–4½ cups all-purpose flour

Filling:

• ½ cup packed brown sugar

• 2 tablespoons ground cinnamon

• ¼ teaspoon ground nutmeg

• Optional: ¼ teaspoon cardamom or cloves

• ⅓ cup unsalted butter, softened

Cream Cheese Glaze:

• 4 oz cream cheese, softened

• 2 tablespoons butter

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk, to thin

🍂 Optional Autumn Add-Ins

• Chopped apples (sautéed lightly in butter)

• Toasted pecans or walnuts

• Pumpkin purée (add ¼ cup to the dough)

• Maple syrup (swap for sugar in the filling or glaze)

🥣 How to Make Fall Sourdough Cinnamon Rolls

Step 1: Mix and Knead the Dough

In a large bowl or stand mixer, whisk together the starter, milk, eggs, sugar/maple syrup, and softened butter.

Gradually add flour and salt until a soft dough forms. Knead for 8–10 minutes until elastic and slightly tacky but not sticky.

Cover the dough and let it rise at room temperature for 4–6 hours or until doubled in size.

🍁 Fall Tip: Add a dash of cinnamon or pumpkin spice into the dough for a subtle flavor twist.

Step 2: Shape the Rolls

Roll the dough into a 12×18-inch rectangle on a lightly floured surface.

Spread the softened butter across the dough. In a small bowl, mix the brown sugar, cinnamon, and spices. Sprinkle evenly over the dough.

Roll the dough tightly from the long edge and slice into 9–12 rolls. Place in a greased or parchment-lined 9×13-inch pan or large round dish.

Step 3: Rise and Rest

Option A: Overnight Rise

Cover tightly and refrigerate for 8–12 hours. Let sit at room temp for 45–60 minutes before baking.

Option B: Same Day

Let the shaped rolls rise at room temperature for 2–3 hours or until puffy.

Step 4: Bake

Preheat oven to 375°F (190°C). Bake rolls for 25–30 minutes, until golden and the centers are fully cooked but soft.

Step 5: Glaze and Serve

Beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Spread glaze over the warm rolls and let it melt slightly into the swirls. Garnish with extra cinnamon or chopped nuts, if desired.

🎃 Bonus Tip: Add a drizzle of warm maple syrup for extra fall flair.

🍁 Tips for Fall Baking Success

🧡 Use a mature sourdough starter

The stronger your starter, the better the rise and structure. Make sure it’s active and bubbly before using.

🧈 Don’t skip the room-temp rise

Whether overnight or same day, always let the dough come to room temp for the best texture.

🍎 Go seasonal with mix-ins

Try apples, pumpkin, or roasted nuts for texture and fall flavor.

❓ FAQ: Fall Sourdough Cinnamon Rolls

Can I use sourdough discard?

For this recipe, active starter is best to help the rolls rise naturally. If using discard, you’ll need to add yeast.

Can I make these rolls ahead of time?

Absolutely! Prep the rolls and refrigerate overnight, then bake in the morning. You can also bake and freeze them for up to 3 months.

What if my dough doesn’t rise much overnight?

Make sure your kitchen isn’t too cold. If needed, let the pan sit in a warm spot for 30–60 minutes before baking.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour substitute and increase the hydration slightly. The texture may vary but the flavor still shines.

Can I swap the glaze for a lighter option?

Of course! Try a maple vanilla drizzle or simple powdered sugar glaze with almond milk and cinnamon.