The BEST Sourdough Cinnamon Rolls on YouTube

Sourdough Cinnamon Rolls are perfect for the fall and winter season...and let's be honest, anytime. This straightforward recipe produces 9 large sourdough cinnamon rolls made with no commercial yeast. Yet they are soft, fluffy, and indulgent. Enjoy.
Bring some sourdough goodness to your family gathering with a sourdough side dish from my Sourdough Holiday Handbook:
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Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
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Get the printable, written recipe for these Sourdough Cinnamon Rolls here:
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[@GrantBakes]

Get the printable, written recipe for these easy sourdough cinnamon rolls here: grantbakes.com/easy-sourdough-cinnamon-rolls

[@sivij8504]

Awesome! Thank you.

[@tri-starballpythons3422]

If we wanted to gift these to friends and family for the holidays, would we let the cut rolls rise before panning and freezing? Thank you. Love your content

[@marymaya64]

❤❤❤. I finally created my own starter and now I’m venturing into desserts. My kids love cinnamon rolls and I’m sick of buying prepackaged items. I tried in the midst of a severe storm hoping the power wouldn’t go out. These turned out amazing! My son told me after trying them, “mom, these are the best. Never buy them again, just make these everyday.” Thank you for another amazing recipe.

[@Alaska129]

Turned out great. Made the dough and let it bulk for a couple of hours, then in the fridge over night. Rolled em out and finished the next day. Many thanks from Alaska

[@exploreraa983]

I used this recipe to exhaustion and made 12 pans of these for extended family and friends over Christmas, and they turned out great! This is the second "Grant Bakes" recipe to go in my repertoire with little alteration. (my tweaks were I make it with 10-percent tangzhong, and I add nutmeg and a pinch of ginger to the filling) We had to make a couple BIG batches of starter, as 225g is quite a bit more than I'm used to adding, but it makes the rise foolproof, and the extra bit of sour notes is really a wonderful flavor balance to the sweet rolls. Great dough- good job on this!

[@PianoMan2501]

I'm trying it with a tangzhong for the first time too, and it looks even better than normal! Great tweak!

[@PianoMan2501]

I add a cream cheese frosting for my normal tweak, haha

[@heartstafford2236]

May I know how you made the tangzhong? Thank you

[@exploreraa983]

@@heartstafford2236 i think my first reply got deleted, but youtube search will give you the answers you seek for converting (The channel that wears red aprons and makes annoyingly perfect food by testing things in America has a great tutorial) . The KA Flour company website also has a great page where it goes into hydration adjustment, which is a great read.

[@ranasuliman6241]

How did you make the Tangzhong for this recipe ?

[@meganfedds]

I must have watched this video 5 or 6 times before I got up the confidence to give it a try. I've been making your sourdough start to finish recipe bread with consistent success for about 6 months and your sheet pan pizza was also a success. Finally I got the courage to try these yesterday. They. Are. Amazing Best cinnamon scrolls I've ever had. All the kids loved them and my husband was in food heaven when we I served them warm out of the oven after our lamb roast. Shared them with my parents and they thought they were excellent. So fluffy and delicious. These might become my go to, to bring to gatherings in the future Thank you for your time, effort and knowledge. We are so lucky to benefit from your experience and you are an excellent teacher

[@makennahurdle6275]

These were the best cinnamon rolls I’ve ever had in my life

[@sj4177]

These really are the best cinnamon rolls I've ever made!! I made them today for Thanksgiving, and they were fabulous!👍 Thanks Grant!

[@joannamelchiorre9989]

Thank you Grant, I love this recipe! Making it for my second time this morning, can’t wait, they’re amazing!

[@jinheelee842]

Ok I did it!!! I watched your video maybe 20 times and made the best cinnamon rolls I've ever had in my life! Thank you so much for your video! Love your easy approach to sourdough.

[@tina_rochelle]

Just made these. They’re awesome. Thanks Grant😊

[@lindamil8885]

Mine didn't turn out as pretty as yours, but holy cow.... are they ever good!!!! Thanks a million!

[@thecreativegirl1]

These sourdough cinnamon rolls look so good! Thank you for sharing this recipe, I will be sure to make this during the holidays 🙌🏻

[@michaelmcdaniel2742]

I’ve become obsessed with sourdough! Thank you for giving me something else for me to make

[@tinastill5850]

I'm in the same boat!😅😅😅😅

[@andreas5563]

One big tip I can give anyone making cinnamon rolls is to use both ceylon and cassia cinnamon (half and half). It really adds more depth to the taste

[@GrantBakes]

Interesting, I need to try that! I usually just use whichever one I have (normally cassia). Using half and half sounds like a great idea!

[@hanloucloud1334]

I made these this weekend and they are absolutely delicious! Thank you! 😀👍👍

[@Tish_Ann77]

These truly are the best sourdough cinnamon rolls ever! I now have multiple people asking for me to make them! Thank you!

[@Quiscalus777]

I've made these several times since this video dropped a few weeks ago, they're a family favorite now lol. I made a few modifications to make them whole wheat, so good!

[@GrantBakes]

I love it! Thanks 😊

[@jgutscher3339]

What were the modifications you did for whole wheat? I'm interested in trying whole wheat.

[@Quiscalus777]

@@jgutscher3339 I added an extra 50 g of milk, so a total of 200 g of milk. I also used honey instead of brown sugar.

[@jgutscher3339]

@@Quiscalus777 Thanks for the info!

[@jgutscher3339]

I made these yesterday and they turned out great, very delicious, will be a keeper recipe. I used all whole wheat flour and texture was fluffy and soft. Thanks for sharing this recipe.

[@yurymol]

These looks so good I feel like I have to make them even without the stand mixer that I still haven't got from my previous country

[@GrantBakes]

Hand kneading is easy for this recipe 😊

[@auracollins5549]

Grant , acabo de sacar mi starter de la nevera, mañana comenzaré, como siempre GRACIAS

[@GrantBakes]

Gracias 😊

[@WanderingNature]

Thank you sooooooooooooo much, I will make these!!!!!!

[@barbaralangley4204]

This was the best cinnamon rolls ever .. making some more but adding pumpkin mixed with the butter / sugar / cinnamon/ pumpkin purée

[@gina7236]

These look great! I will be serving these for the holidays, thank you! ❤

[@GrantBakes]

I’m honored that you’ll make them 😊

[@Cementhead48]

You were right. They are great. Thanks for sharing

[@GrantBakes]

Thank you!

[@user-rt2zo8wu3x]

I made this. My family loved it. Will definitely make again, for sure

[@Memphistiger02]

I loved them, I decided to make them one morning and only had like 130 grams of sourdough starter but they still turned out great

[@clb707]

These were super good! My dough was a little puffy and soft to work with but I think my kitchen was warm so I over proofed? They were kinda mess when I rolled them but still very tasty.

[@clb707]

Also, thank you for making these very easy to follow videos!

[@jennyferhein]

Wonderful!! Worked out well. I modified it slightly with replacing the brown sugar for coconut sugar and it was superb! Oh, and smeared on cream cheese frosting.

[@wretched2223]

These are absolutely fantastic and even though I somehow managed to come up a little short on my starter amount they still proofed so huge they were above the pan. They were soooo good lol

[@cynthiawhite4796]

I'm making these every week now. They are great.😊❤☺️

[@susanbeal4322]

Uh .. oh is right ! Salivating as I watch … gotta make soon Thank you!

[@GrantBakes]

Thank you!

[@chuckbatson595]

Uh oh ... these will cause me to break the bathroom scale for sure. 😂

[@GrantBakes]

Haha 😂 I can neither confirm nor deny that this will happen.

[@Mashpookaloo]

Worth it

[@GrantBakes]

Fully worth it!@@Mashpookaloo

[@BiancaICMarques]

I made this today and it came out soo delicious! Thank you very much for the recipe, wich is really so easy to follow, and I had never made cinnamon rolls before. ❤

[@ht6684]

I have them in the oven now, found your post last night and whipped them up.

[@scottfrench1706]

I made these today- OMG the BEST- I put some orange zest in the glaze it was amazing. They are gone already.

[@GrantBakes]

Thank you!!

[@annemarietalbot2632]

Your instructions were perfect! This is my new favorite recipe!

[@donnahardin4651]

Interesting glaze for cinnamon rolls - I usually do the cream cheese frosting - I think i will give this glaze a try! They look delicious!!

[@Quiscalus777]

This looks sooo good! Will have to try it soon.

[@GrantBakes]

Thank you!

[@Katahadinkookingmamahomestead]

awesome I love sour dough last couple days I did jalapeno cheddar bread, and cranberry orange sour dough breads

[@Tish_Ann77]

Should we add additional flour if the dough is sticker than shown in your video?

[@keithgillan7085]

I made these last night and they are amazing.

[@GrantBakes]

Thanks!

[@JLZwissRN1950]

Have you heard of pouring milk or heavy cream over them while proofing to increase softness?

[@alicejohnson7960]

ICan you freeze them after rolled? have made this recipe about 3 times and get raving reviews from family. I have looked through all of these comments and do not see where you have replied to the question about freezing? Should they do the second proof before the freezer or after? and do you let them thaw before cooking if you can freeze them. thank you for being such a great teacher! I have taught for 36 years and you are WAYYY better than me!!

[@geniuspharmacist]

I love your channel. I hope you would continue making videos. Also, does the sourdough starter ever become moldy or go bad while in storage?

[@GrantBakes]

Thanks! I'll definitely continue making videos. If you keep your starter in the fridge for months without feeding it, it might become moldy. I would feed it at least once a month if you're not baking too often.

[@jillz8471]

Great detailed video ❤ I’m gonna make these over the weekend, thanks 😊

[@GrantBakes]

Hope you enjoy them!

[@herzy]

Thank you for sharing this recipe Grant! It looks really easy compared to the others I watched 🫢 Got my starter already mixed with the flour and water and looking forward to start working this recipe tomorrow.

[@amandaeverest1553]

These are absolutely amazing! Best I've ever made. Thanks

[@GrantBakes]

Glad you like them!

[@amezs.3175]

Can the dough be left in the fridge overnight after proving in room temperature?

[@tonyhartman7408]

I'm working on these as I type this. Mine never balled up like yours. The dough was so sticky that I couldn't do much with it. Perhaps, I'm using a different flour? Anyway, I decided to add more flour. I didn't measure, but it was probably ~100g. We'll see how it turns out. On a separate note, I work with (I think) your aunt. We were discussing sourdough bread one day, and she suggested I check out your channel. Thanks for all your videos!

[@user-un9dg8pw7g]

If your water is soft the dough will never gain strength. Add a half capsule of magnesium calcium supplement. That’s what I do to remedy. Good luck!😊

[@ayyylmao9022]

I made these as well they were really good. Some of the brown sugar in the center of the rolls leaked out the bottom and created a sticky coat on the bottom of my pan think I let them proof too long.

[@ArtisanHomemadeSourdough]

Many have asked and I would like to know also. Can these be frozen and if so at what point. I tried before they were to be long fermented and when took them out, they did not rise at all or even in the oven. Would really appreciate an answer if you have any idea to help with freezing these cinnamon rolls. Thanks again for all of your great recipes and videos!

[@yvindh6737]

Since the all room temp is very time consuming I would like to try the over night method. Will they be more fluffy if they were left out a few hours after the fridge? Have you tried that?

[@GrantBakes]

Yes, if you allow them to puff up for a few hours at room temperature, they'll be fluffier. Doesn't matter if it's before or after they've been in the fridge, but it's faster if you do it before the fridge because they'll be warmer.

[@donnaandre7633]

I have starter on my counter and I have un fed discard in the fridge. Am I better off using 25 grams of the starter (it will have fallen by evening) on the counter or the unfed discard from the fridge? I would like to start tonight if anyone has any suggestions. Thank you!

[@roy4091]

Very important question from a noob,...I just watched your sourdough dinner rolls and am very excited to try, can I assemble the dough balls in the pans ( uncooked ) and freeze for a later date? Thank you

[@onlyinparadise4613]

Please make panettone 🙏

[@tracyengle7212]

I am excited to try these! I am wondering can you substitute Buttermilk instead of whole milk?

[@GrantBakes]

You could definitely try that. Might change the flavor slightly though.

[@grashi]

I made this recipe and did the cold proof method with a room temperature rise for a couple hours before putting them in the fridge. I baked for the called amount of time but felt the rolls were still a bit doughy, but I didn’t see in the recipe if I should adjust the baking time from the fridge… would kind of make sense that I would need to adjust because it takes time just to get the rolls to temperature…right? I made your jalapeno cheddar bread from cold proofing too and the baking time also didn’t seem like enough

[@GrantBakes]

To be honest, different ovens act differently, so it’s possible that you need to add more time for your oven than what I usually need. I think my current oven needs a little more time than my old oven. Adjust as needed 😊

[@samuelpierini5189]

Thank you Grant! I have made these a few times now, but VEGAN! Sub the milk for oat milk or ripple, sub the eggs for no eggs (easier) , just egg, or even did a chia egg. All worked great. Sub butter for vegan butter, easy. They turn out so good. Made them for non-vegans and they were blown away, better than any non-vegan ones they've had. Thanks for the recipe!

[@cynthiawhite4796]

My sister-in-law is vegan. I'll have to ask her if she has a cinnamon roll recipe yet. I got my starter from her for X-mass. I love this recipe.

[@laurapriebe6626]

Love this! Question…can I do the second proof in the oven with the light on to speed it up? Getting up 3+ hours before breakfast doesn’t sound appealing…

[@GrantBakes]

Yes you could, or you could do one of the cold proof options.

[@cindyxo7843]

OMG I was looking up how to get a woodpecker out of my bluebird house and recognized you in the video that popped up😂 I have been attempting to make sourdough bread…

[@GrantBakes]

Haha this is the first time that my two worlds have collided! Good luck with sourdough. And good luck with the woodpecker. Those guys are pretty brutal, but they're likely to leave by the spring.

[@cindyxo7843]

@@GrantBakes 😁 Thanks, Grant, definitely need luck with my sourdough😣 I am thinking I’m a little too impatient but I’m not ready to quit. As for the woodpecker…we’ll see what unfolds in the springtime.

[@diydad1601]

At the first step of feeding the initial starter and letting it sit for 8-12 hours, is this at room temp or in the fridge?

[@marlettaengland1513]

Room temp

[@hurricanesarahh1173]

If I want to freeze them for later, should I let them rise first and then freeze? Or the other way around?? I’m new to sourdough!

[@Jlui83]

Just made these. The my are a little harder than I expected….. not really soft. Any ideas?

[@christinegill7925]

What ratio of feeding do you recommend for the starter in the evening if wanting to bake the next morning? Thank you!

[@GrantBakes]

I would do the same ratio for the feeding, but you'll have to work backwards and figure out when to feed the day before. If you click into the recipe link in the description, I believe I provide a few recommended baking timelines to fit your schedule.

[@MuthaT541]

How long after you take them out of the frig can you put them in the oven?

[@brendaarcher7213]

Can you freeze them and bake later? If so would you freeze after the last proof or before?

[@Jlui83]

I’ve made this twice now. I feel like the dough in the beginning is often too sticky. Would adding a little more flour fix it?

[@ir0n_bb170]

If it is too sticky maybe reduce the liquid you put when you mix the dough, that would be the best deal, you don't need a higher hydation dough for a recipe like this where you have to spread the dough, roll it, and so forfth, it will be very sticky and messy

[@GrantBakes]

Adding a little bit of flour to the dough if it's sticky will work, but don't add too much as you'll technically be changing the recipe.

[@jennytaylia5371]

Fyi, your printable recipe was missing the glaze ingredients and measurements. Mine’s in the oven right now but I needed to come rewatch the video for the missing bit ;)

[@especiallynat5787]

Can I switch the milk for almond milk?

[@iakanoe]

Hey! I'm making this recipe right now (they are already shaped and bulk proofing now) and I'm really looking forward to see the results. But I have a big question: the dough ended up being very very sticky and it was really hard to manipulate, both when hand kneading it (I don't own a stand mixer) and when trying to shape it and roll it up. In the video it does not look like that, have I done something wrong? My theories are: 1) maybe my starter was higher hydration than yours; 2) I used skim milk which contains less fat and therefore more water, ending up in higher hydration, 3) I didn't knead it long enough. Still, those three theories shouldn't change THAT wildly the dough's consistency I think, so I don't really know. What do you think?

[@clairesophia3569]

I have the same problem with my dough very sticky but I throw just a tiny bit of bread flour on the surface and its magic happens . No more sticky at all shapes easily. And put back in the bowl for proofing 4-6 hours. I'm still waiting. I hope it's helpful. Again I don't know much about baking and such but well .

[@clairesophia3569]

I have the same problem with my dough very sticky but I throw just a tiny bit of bread flour on the surface and its magic happens . No more sticky at all shapes easily. And put back in the bowl for proofing 4-6 hours. I'm still waiting. I hope it's helpful. Again I don't know much about baking and such but well .

[@masayowolf]

Can you do this recipe in cups?

[@RG-fl9vq]

Does it matter if I use salted or unsalted butter?

[@maria9260]

Can I keep them in fridge longer then 24 hour proofing?

[@aimeewaite925]

Where did you get the white mixing bowl w handle?

[@lisajordan378]

Do you let the starter rise on the counter or in the fridge? Newbie here! Thanks

[@GrantBakes]

On the counter at room temperature. The cold temp in the fridge keeps the starter from rising. Welcome to the sourdough world! You’ll love it here 😊

[@laurarivero3328]

I live in South Florida should I take out less starter ?

[@GrantBakes]

I say just follow this as close as you can. Less starter means it would rise slower, but it will also throw off the ratio of flour and water. If your climate is warmer, the dough will simply rise faster. So just cut off the rising when the dough has doubled in size and don't worry so much about the clock or what the recipe says. That's my best advice.

[@ashleyrodriguez7430]

My house temperature is at 70° will the dough rise 4-6 ? In that time frame . Or should I set my timer for 8 hours instead

[@marlettaengland1513]

I find that a warmer house works better. Longer times won’t make a difference if your house isn’t warm enough for them to rise.

[@ashleyrodriguez7430]

@@marlettaengland1513 What temperature do you recommend

[@marlettaengland1513]

@@ashleyrodriguez7430 I find that 74+ works well.

[@aimeewaite925]

Could I feed my starter in morning and make dough in afternoon? I have a fermentation station.

[@GrantBakes]

Yes!

[@Rye_d_baker]

Looks fluffy and yummy rolls. But my concern is with the starter’s amount. Are using 200g because of the cold weather ? Because looks high amount in my area.

[@GrantBakes]

You can definitely adjust the starter amount if you need it lower. This is perfect for colder weather and for an enriched dough in my area.

[@Rye_d_baker]

@@GrantBakes yes this is what i thought. Absolutely agree with you.

[@GrantBakes]

@@Rye_d_baker Thanks. Hope you're doing well, Ra'ed!

[@Rye_d_baker]

@@GrantBakesvery well Grant. You too

[@OCLocalgyrl]

Does anyone know if we could substitute the milk with almond milk in this recipe?

[@bob4q]

I’m going to make these vegan with oat milk, vegan butter and a vegan egg substitute.

[@kamranki]

But how to make the sourdough starter? Almost all recipes miss this.

[@jimmychafins]

That didn’t look like enough paste to dollup 6 dops on the dough…

[@GrantBakes]

Well, that’s exactly what I did. Helps to scrape it out with a plastic spatula.

[@jimmychafins]

You’re right…it was enough…I just made these they are really good…I have the carmalized burn in the bottom unfortunately….any tips on preventing that..?

[@laurenburkhardt5335]

It took my dough 24 hours to rise 🫣😆 can I still use it to make cinnamon buns or has it been out too long? 😬

[@GrantBakes]

Go for it! Sorry for the late response. Hopefully you enjoyed cinnamon buns a week ago :)

[@kaelabailey5741]

I’ve made this recipe multiple times and I can say they did not disappoint. 🫡