Homemade cinnamon rolls and Easter morning belong together like peanut butter and jelly.
With Easter signaling the true arrival of spring for many home bakers, heavier rustic loaves give way to lighter, sweeter breakfast treats. For countless families, cinnamon rolls are the centerpiece of an Easter morning spread. This version uses a sourdough starter instead of commercial yeast, producing rolls that are slightly more substantial than the typical straight-dough cinnamon roll but carry a pleasant, gentle tang that balances the sweetness.
I first shared this sourdough cinnamon roll recipe on my personal blog, Hestia’s Kitchen, where I also posted step-by-step photos. The sourdough base adds depth of flavor and makes these rolls taste more homemade—and less like the overly sweet, cottony rolls you may find prepackaged. If you enjoy a subtle complexity in baked goods, these are worth trying.
Below is the full recipe, including ingredients, prep and bake times, and clear instructions. The method is straightforward: make a soft dough using your active sourdough starter, roll it with a cinnamon-brown sugar filling and chopped pecans, let the rolls rise, and bake. A simple tangy glaze made with plain yogurt complements the sourdough flavor, though milk can be substituted if you prefer a milder icing.
- 2 cups active sourdough starter
- 1/2 cup milk
- 1 tsp salt
- 2 Tbsp granulated sugar
- 3 cups all-purpose flour
- 1 egg
- 2 tsp ground cinnamon
- 3 Tbsp brown sugar
- 2 Tbsp butter, melted, plus more for brushing
- 1 cup chopped pecans
- Glaze:
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp plain yogurt (or milk, if preferred)
- In a large mixing bowl or the bowl of a stand mixer, combine the active sourdough starter, milk, salt, granulated sugar, and egg until evenly mixed. Add the flour and knead until the dough is smooth and has a slight sheen—about 8–10 minutes by hand or roughly 5 minutes in a stand mixer with a dough hook.
- Turn the dough out and roll it into a roughly 12 x 8-inch rectangle. Brush the surface with the melted butter. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this evenly over the buttered dough. Scatter the chopped pecans across the cinnamon-sugar layer.
- Starting from the long side of the rectangle, roll the dough tightly into a log. Use a sharp knife to slice the log into one-inch-thick rounds to form the rolls.
- Tip for even rolls: slice the log in half, then slice each half in half again to create quarters, and cut three rolls from each quarter. This helps keep the rolls the same size and avoids very large or very small pieces.
- Place the rolls on a greased or parchment-lined baking sheet with a little space between them. Cover and let them rise in a warm spot for about 2 hours. Alternatively, you can cover and refrigerate the covered rolls overnight, then remove them to come to room temperature and finish rising before baking.
- Preheat the oven to 400°F (200°C). Uncover the rolls and bake for about 30 minutes, or until they are well browned and cooked through.
- Remove the rolls from the oven and transfer them to a cooling rack. While they are still warm, whisk together the powdered sugar, vanilla extract, and plain yogurt (or milk) to make the glaze. Drizzle the glaze over the warm rolls. Allow them to rest at least 15 minutes so the glaze sets slightly before serving.
These sourdough cinnamon rolls are pleasantly flavorful without being overly sweet. The sourdough starter contributes a mild tang that complements the cinnamon and pecans, creating a more complex profile than many store-bought varieties. Serve warm for the best texture and flavor. They keep well for a day or two at room temperature in an airtight container, and you can gently rewarm individual rolls before serving.
If you are new to sourdough baking, consult reliable sourdough resources to learn how to maintain and feed an active starter before attempting this recipe. Once your starter is active and bubbly, it will add character to rolls, loaves, and many other baked treats.