Soft & Warm Sourdough Cinnamon Rolls (A Christmas Tradition)
Soft & Warm Sourdough Cinnamon Rolls (A Christmas Tradition)
Pillowy, naturally sweetened sourdough cinnamon rolls made with real butter, honey, coconut sugar, and a slow overnight ferment for the softest, warmest Christmas morning treat. These gooey, cinnamon-forward rolls have become a true holiday tradition in our home — simple to make, deeply comforting, and perfect for slow, cozy mornings by the tree.
There are a few recipes that just feel like home — the ones that make the whole house smell warm and sweet, the ones you look forward to all year, the ones you want your kids to grow up remembering. For us, these cinnamon rolls are that recipe.
Every Christmas Eve, after we clean up dinner and settle into that cozy, slow part of the night, my wife mixes together this dough. The house is usually quiet, the tree lights are still on, and the kitchen has that warm, buttery smell that instantly pulls you back to childhood. It’s the kind of moment where you realize: this is the tradition. This is the memory being built.
Sourdough lends something really special here — not just deeper flavor, but digestion benefits, too. Long-fermented dough is gentler on the gut, easier to break down, and gives the rolls that slight tang that balances the sweetness perfectly. When you pair that slow-rise fermentation with real-food ingredients like butter, honey, coconut sugar, and buttermilk, you end up with cinnamon rolls that taste nostalgic but feel nourishing.
And the best part? The overnight rise does all the work while you sleep.
You wake up on Christmas morning to a bowl of beautifully puffy dough, ready to shape into soft spirals. The house is still quiet, the kids are still in pajamas, and you’re rolling out cinnamon-swirled dough as the sun comes up. It’s peaceful. It’s simple. It’s grounding in a season that usually moves too fast.
Once they hit the oven, everything changes — the cinnamon smell creeps into every room, people start wandering into the kitchen, coffee gets poured, and suddenly Christmas morning officially begins. And when you pull the pan out? Soft, gooey, golden rolls that melt under a generous drizzle of cream cheese topping.
These aren’t the store-bought kind you grew up with. They taste like a bakery cinnamon roll and a nostalgic holiday memory had a baby — soft dough, caramel-like coconut sugar, real butter, and that signature sourdough tenderness.
If you’ve never made homemade cinnamon rolls before, especially sourdough ones, this recipe is incredibly forgiving. The overnight rise removes the stress. The morning leavening guarantees fluffiness. And the process becomes something you actually enjoy, not something you rush through.
More than anything, I hope this becomes a tradition in your home the way it has in ours — simple, warm, nourishing, and a little bit magical. A recipe your kids will ask for every December. A ritual that marks the beginning of a slow, memorable Christmas morning.
And the truth? These rolls taste even better eaten in pajamas, with messy hair, next to a tree full of wrapping paper.
Step-by-Step: How to Make Soft & Warm Sourdough Cinnamon Rolls
There’s something grounding about slowing down the night before Christmas, tying on an apron, and starting a dough that will become tomorrow morning’s tradition. These cinnamon rolls look impressive, but the process is simple — especially with the long, overnight rise doing most of the work for you. Here’s exactly how to make them from start to finish.
1. Feed your sourdough starter (if needed)
If your starter hasn’t been fed recently, give it a refresh earlier in the day. You want it bubbly and active — but don’t stress.
This recipe works beautifully with starter or discard, thanks to the baking soda and baking powder added later.
2. Mix the dough (Christmas Eve)
In a large bowl or stand mixer, whisk together:
warm milk
melted butter
honey
sourdough starter
Once combined, add the flour and salt. The dough will look shaggy at first — that’s exactly right.
Knead 8–10 minutes, until the dough is soft, smooth, and slightly tacky. You’re looking for a dough that feels pillowy, not sticky.
3. Let it rise overnight
Place the dough into a greased bowl, cover tightly, and let it rise on the counter for 8–12 hours.
By morning, it should:
look visibly puffy
feel soft and airy
smell slightly sweet and tangy from the long fermentation
This slow rise is where the magic (and the flavor!) happens.
4. Make the cinnamon filling
Mix together:
softened butter
coconut sugar
cinnamon
a pinch of sea salt
This creates that gooey, caramel-like swirl that melts into the dough as it bakes.
Coconut sugar gives a warm, subtle flavor that pairs beautifully with sourdough.
5. Roll the dough into a rectangle
Turn the dough onto a lightly floured surface and gently roll it into a large rectangle. You want it evenly thin — about ¼ inch — so the cinnamon filling can spread easily.
Tip: If the dough springs back, let it rest 5 minutes. Sourdough is stretchy and alive; it sometimes needs a breath.
6. Spread the cinnamon filling
Use a silicone spatula or your hands (honestly, the most satisfying method) to spread the cinnamon mixture all the way to the edges.
This ensures every bite is gooey and flavorful — no dry corners.
7. Roll it up & slice
Roll from the long edge into a tight swirl.
Use a bench scraper or sharp knife to cut into 12 rolls.
For the cleanest cuts, you can also use unflavored dental floss — simply slide underneath and cross the ends to slice straight up through the dough.
8. Let the rolls puff (second rise)
Place the rolls into a buttered baking dish and let them rise for 1–2 hours, until noticeably bigger and soft-looking.
This rise doesn’t need to double — you’re just looking for gentle puffiness.
9. Bake until golden
Bake at 375°F for 22–25 minutes, until the tops are:
lightly golden
soft in the center
just beginning to brown on the edges
The house will smell like cinnamon, butter, and Christmas.
10. Make the warm cream cheese topping
While they bake, whisk together:
softened cream cheese
melted butter
powdered coconut sugar or maple sugar (optional)
vanilla
splash of milk or cream
You want a glaze that’s silky and pourable — not too thick, not too runny.
Pour it over the rolls while they’re still warm so it melts into the swirls.
11. Enjoy the Christmas morning moment
Serve right away while they’re warm and gooey — ideally with:
pajamas still on
a cup of coffee nearby
kids wandering in from the living room
the fire crackling (if you’ve got one)
music gently playing
These rolls are more than a recipe. They’re a yearly ritual. A slow morning. A memory in the making.
Christmas Morning Sourdough Cinnamon Rolls
Soft, fluffy sourdough cinnamon rolls made with butter, honey, and coconut sugar, then slow-fermented overnight so they’re ready to bake fresh on Christmas morning. Mix the dough on Christmas Eve, let it rise, and wake up to warm, gooey, naturally sweetened rolls that make the whole house smell like cinnamon.
Ingredients
- Dough (Christmas Eve)
- Morning Add-Ins (for extra fluffiness)
- Cinnamon Sugar Filling
- Cream Cheese Topping
Instructions
- Mix the dough (Christmas Eve). In a large mixing bowl, whisk together the sourdough starter, milk or buttermilk, melted butter, honey, and egg until smooth. Add the flour and salt and stir with a wooden spoon or dough whisk until a shaggy dough forms.
- Knead until smooth. Turn the dough out onto a lightly floured surface and knead 5–8 minutes, or until smooth, stretchy, and only slightly tacky. You can also do this in a stand mixer with a dough hook on low speed. Place the dough into a lightly greased bowl and cover tightly.
- Overnight rise. Let the dough rise at room temperature overnight (8–12 hours), or until noticeably puffy and expanded. A slightly warm spot in the kitchen works well.
- Prep the filling (morning). In a small bowl, stir together the softened butter, coconut sugar, and cinnamon until you have a spreadable paste. Set aside. Grease a 9×13-inch baking dish or large cast iron skillet.
- Add the morning leavening. Sprinkle the baking soda and baking powder evenly over the risen dough. Gently knead or fold the dough a few times in the bowl to work them in. This step gives the rolls extra lift and softness.
- Roll out the dough. Turn the dough onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches and 1/4 inch thick, with the long side facing you.
- Spread the filling. Spread the cinnamon-coconut sugar butter evenly over the dough, leaving a small border on the top long edge to help seal the roll. Make sure the filling goes all the way to the sides.
- Roll and slice. Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal. Use a sharp knife or dental floss to cut into 10–12 even rolls and arrange them in the prepared baking dish, leaving a little space between each one.
- Final rise. Cover the pan and let the rolls rise in a warm spot for 30–60 minutes, or until puffy and just touching. Meanwhile, preheat the oven to 350°F (175°C).
- Bake. Bake the rolls for 22–25 minutes, or until lightly golden on top and baked through in the center. If they brown too quickly, tent loosely with foil during the last few minutes.
- Make the cream cheese topping. While the rolls bake, beat together the cream cheese, heavy cream, maple syrup or honey, vanilla, and a pinch of salt (if using) until smooth and pourable. Add a splash more cream if you prefer a thinner glaze.
- Glaze and serve warm. Let the rolls cool for 5–10 minutes, then generously drizzle or spread the cream cheese topping over the warm rolls. Serve immediately for the coziest Christmas morning experience.
Notes & Substitutions
- Starter type: This works with active starter or discard; the baking soda and baking powder help with rise, especially if using discard.
- Dairy options: Use buttermilk for extra tang and tenderness, or whole milk for a milder flavor.
- Make-ahead tip: You can shape the rolls, cover, and refrigerate overnight. In the morning, let them come to room temperature and puff before baking.
- Sweetener swaps: Coconut sugar keeps things more natural; brown sugar can be used 1:1 if preferred.
- Texture: For softer rolls, avoid adding too much extra flour and don’t overbake.
- Storage: Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days. Reheat gently before serving.
Macros + Nutrition (Per Serving)
Approximate values for one roll (1 of 12), based on whole milk, all-purpose flour, butter, honey, coconut sugar, maple syrup, cream cheese, and heavy cream. Values will vary slightly depending on flour brand, exact frosting amount, and how generously each roll is glazed.
| Nutrient | Amount |
|---|---|
| Calories | ~540 |
| Protein | ~7 g |
| Carbs | ~70 g |
| Sugar | ~38 g |
| Fat | ~25 g |
| Saturated Fat | ~16 g |
| Fiber | ~2 g |
| Sodium | ~220 mg |
Note: Nutrition will depend on whether you use milk or buttermilk, how much cream cheese topping you add to each roll, and the exact brands of dairy and sweeteners used. These values assume the recipe makes 12 rolls and all of the frosting is divided evenly among them.
Shop Our Kitchen
These are the exact tools and nourishing staples we use to make these Christmas Morning Sourdough Cinnamon Rolls. Includes Amazon and affiliate links — all at no extra cost to you.
Stand Mixer with Dough Hook
Perfect for mixing and kneading enriched sourdough dough so you can keep your hands free on Christmas Eve.
Nesting Glass Mixing Bowls
Sturdy, clear bowls for whisking starter, honey, milk, and eggs before bringing everything together.
9×13 Ceramic Baking Dish
Helps the rolls bake up soft and golden with just enough space to puff and nestle together.
Large Cast Iron Skillet
Our favorite alternative to a baking dish for those rustic, bakery-style cinnamon rolls with crispy edges.
Wooden Rolling Pin
Helps you roll the dough into an even rectangle so every roll bakes up the same size and texture.
Bench Scraper
Ideal for handling sticky sourdough, cleaning your work surface, and cutting even portions for each roll.
Sourdough Starter Jar with Lid
Dedicated glass jar for keeping your starter happy, bubbly, and ready for Christmas Eve dough mixing.
Silicone Spatula Set
Perfect for spreading the cinnamon-coconut sugar filling from edge to edge and scraping every last bit.
Silicone Pastry Brush
Great for brushing butter in the pan or over the tops of the rolls for extra golden, glossy edges.
FAQ
You can use either active starter or discard for this recipe. Active starter will give a bit more natural lift and a slightly tangier flavor. Discard works great too — that’s why we add baking soda and baking powder in the morning to help the rolls rise and stay fluffy.
I highly recommend it. The overnight sourdough ferment builds flavor and pre-digests the dough, while the baking soda and baking powder give a final boost of lift and softness. You can technically skip them if your starter is very active, but the rolls will be denser and less pillowy.
Yes — let the dough rise at warm room temperature for 4–6 hours, or until puffy, then continue with the recipe. The flavor will be a little less complex than the overnight version, but they’ll still be soft, buttery, and delicious.
You can. Follow the recipe through shaping, then cover the pan tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature for 45–60 minutes until puffy, then bake. This is a great option if you want zero morning prep beyond preheating the oven.
You can swap up to 25–30% of the all-purpose flour for whole wheat or spelt flour without making the rolls too dense. If you use bread flour, you may need a splash more milk, since it absorbs more liquid. This recipe is not gluten-free and won’t work with 1:1 gluten-free flour.
For a dairy-free version, use full-fat coconut milk instead of milk or buttermilk, and swap the butter for a neutral, dairy-free baking fat. For the topping, use a thick dairy-free cream cheese and coconut cream in place of heavy cream. The flavor will be slightly different but still rich and cozy.
Yes. You can swap the honey in the dough for an equal amount of cane sugar, and use light or dark brown sugar 1:1 in place of coconut sugar in the filling. The rolls will taste a bit more like classic bakery cinnamon rolls — sweeter and slightly more caramel-like.
The most common reasons are a cool kitchen or a weak starter. Try moving the dough to a slightly warmer spot (around 70–75°F), make sure your starter has been recently fed, and give it more time. Even if the overnight rise is modest, the baking soda and baking powder in the morning will still help the rolls puff in the oven.
Store leftovers in an airtight container at room temperature for up to 1 day, or in the fridge for 2–3 days. Reheat gently in a 300°F oven for 8–10 minutes or in a covered skillet over low heat until warmed through. If they’re already frosted, keep the heat gentle so the topping doesn’t fully melt off.
Yes. For best results, bake and cool the rolls without frosting, then freeze them well-wrapped for up to 2 months. Thaw overnight in the fridge, warm in the oven, and add the cream cheese topping right before serving.
