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Long-Fermented Sourdough Cinnamon Rolls

Cinnamon rolls are a treat for breakfast, but can often seem daunting and complicated.

In this cinnamon roll recipe you get the ease (and yumminess) of a biscuit dough along with the benefits of the long fermentation time. That, combined with the deliciously sweet cinnamon filling, is enough to make these your new go-to cinnamon roll recipe.



  • ½ cup cold lard or butter, cut into small chunks
  • 2½ cups all-purpose flour
  • ½ cup sourdough starter
  • 1 tablespoon sugar, honey, or maple syrup
  • 1 cup milk or cultured milk (yogurt, milk kefir, or buttermilk)
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda



  • ½ cup sucanat or brown sugar
  • 1½ teaspons cinnamon
  • 6 tablespoons butter, melted



  1. At least seven hours before baking, prepare the dough for a long fermentation. Start by cutting the butter into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7 to 12 hours. 
  2. Preheat oven to 350°F. When ready to commence baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle this over your fermented dough and knead until it comes together into a cohesive, soft dough.
  3. In a small bowl combine filling ingredients until they form a paste. 
  4. Roll dough out into a ¼- to ½-inch thick rectangle. Spread filling evenly over dough. Roll dough tightly and cut into ½-inch thick pieces. 
  5. Place in a 12-inch cast-iron skillet and bake in pre-heated oven for 20 to 30 minutes or until golden brown on top and bottom. 

Ready for More Sourdough Recipes?

Long-Fermented Sourdough Cinnamon Rolls

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