About the Recipe
Let’s talk about Cinnamon Buns. Is there any pastry more beloved, more impossible to resist? I honestly don’t think so. With their soft, pillowy dough, swirls of sweet-spiced filling, and that creamy glaze melting over the top—these buns are pure comfort in pastry form.
They’re not just a treat—they’re a warm hug on a plate, a taste of home, and an easy excuse to gather around the kitchen table. I bake them for every holiday brunch (yes, even Banana Cinnamon Buns have made an appearance), but this classic version will always have my heart. That center swirl? The one where the cinnamon sugar caramel pools at the bottom? Easily the best bite of the whole pan.
I used to make mine with regular baker’s yeast, but since diving into the world of sourdough, I’m finding every excuse to use my discard. After all that effort feeding and caring for it, there’s no way I’m letting it go to waste. Just like in my Maple Brioche, sourdough discard adds that perfect tender texture and a subtle tang that makes the dough extra special.
And if you’ve made my Chocolate Rolls, you already know—sweet, swirled, and a little indulgent is my kind of baking. So let’s get to it! These cinnamon buns are the kind of recipe that’s easy to love, even easier to eat, and totally worth the (very minimal) effort.
Soft, pillowy texture – Thanks to the extra milk and the cream poured before baking, every bite stays tender.
Gooey caramel bottom – The butter, brown sugar, and cinnamon base creates a sticky, sweet layer under each roll.
Two baking options – Make them with sourdough discard for a slight tang or instant yeast for a quicker rise.
Bakery-style frosting choices – Classic icing for a lighter topping, or rich cream cheese frosting for indulgence.
Perfect make-ahead recipe – Shape the rolls the night before, let them rise in the fridge, and bake fresh in the morning.
What You'll Love
What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang.
Can I use regular yeast instead of sourdough discard in this recipe?
Yes, you can substitute sourdough discard with regular yeast. Use 2 1/4 teaspoons (one packet) of active dry yeast. To activate the yeast, warm the milk to around 110°F (43°C) and mix it with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. You may also need to add an extra 1/4 cup of milk to account for the liquid in the sourdough discard.
Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat.
Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent.
Why pour cream over cinnamon rolls before baking? This bakery trick soaks into the dough as it bakes, creating an ultra-soft crumb and extra gooey filling. It’s especially great if you like the centers to be melt-in-your-mouth soft.
Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats.
How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture.
Frequently asked Questions
Ingredints Explained
Ingredients
Dough
1 cup (240 g) sourdough discard or 2 ¼ tsp (7 g) instant yeast
1 cup (240 ml) milk, lukewarm
¼ cup (57 g) unsalted butter, melted
¼ cup (50 g) granulated sugar
1 tsp (5 ml) vanilla extract
3 ½ cups (420 g) all-purpose flour
1 tsp (4 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) salt
Note: If using instant yeast, bloom yeast in warm milk with a pinch of sugar for 5–10 minutes before mixing.
Filling
½ cup (113 g) unsalted butter, softened
1 cup (200 g) brown sugar
2 tbsp (14 g) ground cinnamon
Gooey Bottom Layer (Baking Dish)
¼ cup (57 g) unsalted butter, melted
½ cup (100 g) brown sugar
1 tbsp (7 g) ground cinnamon
Cream Pour (Before Baking)
½ cup (120 ml) heavy cream, warmed
Icing Option
1 cup (120 g) powdered sugar
2 tbsp (30 ml) milk
½ tsp (2.5 ml) vanilla extract
Cream Cheese Frosting Option
4 oz (113 g) cream cheese, softened
¼ cup (57 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 tsp (5 ml) vanilla extract
1–2 tbsp (15–30 ml) milk or cream (to loosen, as needed)
Preparation
1. Bloom the yeast (skip if using sourdough discard)
Warm the milk to about 38°C / 100°F — it should feel warm but not hot to the touch.
In a small bowl, mix the milk with 1 tsp (4 g) of the sugar from the recipe.
Sprinkle the instant yeast over the surface. Let it sit for 5–10 minutes without stirring.
When the mixture is foamy and bubbly, it’s ready to use. If nothing happens, your yeast may be expired and should be replaced.
2. Make the dough
In a large mixing bowl, combine:
For yeast version: bloomed yeast mixture, melted butter, remaining sugar, and vanilla.
For sourdough version: milk, sourdough discard, melted butter, sugar, and vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–6 minutes, until the dough is smooth and slightly tacky (not sticky).
Place the dough in a lightly oiled bowl, cover, and let rise:
Yeast: 1–1.5 hours in a warm spot until doubled in size.
Sourdough: 4–6 hours at room temperature or overnight in the fridge for a slower rise.
3. Prepare the gooey base
Grease a 9×13 in (23×33 cm) baking dish.
Pour the melted butter into the bottom of the dish.
Sprinkle evenly with the brown sugar and cinnamon for the gooey base.
4. Make the filling
In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste.
5. Shape the rolls
Turn the risen dough out onto a lightly floured surface.
Roll into a rectangle about 12×16 in (30×40 cm), with the long side facing you.
Spread the filling evenly over the dough, right to the edges.
Starting from the long side, roll the dough tightly into a log.
Trim the ends if uneven, then slice into 12 even pieces.
Arrange the rolls cut-side up on top of the gooey base in the prepared dish.
Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns.
6. Second rise
Cover loosely with plastic wrap or a clean towel.
Let rise until puffy:
Yeast: 30–45 minutes in a warm place.
Sourdough: 1–2 hours at room temperature.
7. Add cream & bake
Preheat oven to 350°F (175°C).
Just before baking, warm the heavy cream slightly (so it’s not fridge-cold) and pour evenly over the rolls.
Bake for 25–30 minutes, until golden on top but still soft in the center.
8. Frost & serve
For icing: whisk powdered sugar, milk, and vanilla until smooth.
For cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk or cream to reach desired consistency.
Spread over warm rolls so it melts slightly into the cracks.
Serve warm for maximum gooeyness.
Storage & Reheating Tips
Room Temperature: Store in an airtight container for up to 2 days. If frosted with cream cheese, refrigerate after 1 day.
Refrigerator: Store covered for up to 4 days. Warm before serving for best texture.
Freezer: Freeze baked rolls tightly wrapped for up to 2 months. Thaw at room temperature or in the fridge overnight.
Reheating: Warm in the microwave for 15–20 seconds per roll, or cover with foil and reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through.