There’s something especially comforting about cinnamon rolls during the holidays. And rolls made with sourdough is even more enjoyable. The slow fermentation gives the dough a subtle tang and depth of flavor that you just can’t get from commercial yeast alone. These Sourdough Walnut Cinnamon Rolls are cozy, gently sweet, and perfect for slow mornings when you want something homemade and special.

I love adding walnuts to cinnamon rolls for contrast. Their slight bitterness and crunch balance the sweetness of the filling and glaze, making each bite more interesting. Toasted lightly as they bake, the walnuts bring a warm, nutty aroma that pairs beautifully with cinnamon and brown sugar.

Why You’ll Love These Rolls

Naturally leavened: The sourdough starter adds flavor complexity without overpowering the cinnamon.
Soft and fluffy: An overnight fermentation and enriched dough create a pillowy texture.
Perfect balance of sweet and nutty: Walnuts add crunch and keep the rolls from feeling overly sweet.
Make-ahead friendly: Most of the work happens the night before, making mornings easy.

What Makes Sourdough Cinnamon Rolls Different

Unlike quick yeast rolls, sourdough cinnamon rolls rely on time rather than instant lift. The overnight rise allows the gluten to relax and the flavors to develop slowly. The result is a dough that’s easier to roll, bakes up tender, and stays soft longer—even the next day.

Pouring a bit of heavy cream over the rolls right before baking is optional, but highly recommended. It melts into the dough as the rolls bake, creating extra moisture and that irresistible bakery-style softness.

Serving Suggestions

These rolls are best enjoyed warm, fresh from the oven, with the glaze just set but still slightly melty. They pair perfectly with coffee, milk tea, or a simple cup of black tea. For a less sweet option, skip the glaze and dust lightly with powdered sugar instead.

Leftovers reheat beautifully and quickly in the microwave and make an indulgent breakfast or afternoon treat for days to come.

Looking for more sourdough recipes? Check out these posts:

sourdough discard pretzel knots — Sourdough Discard Pretzel Knots

Sourdough Ube Crumble Sweet Rolls — Sourdough Discard Pretzel Knots

Sourdough Walnut Cinnamon Rolls

Soft sourdough cinnamon rolls swirled with warm spices and toasted walnuts, finished with a lightly sweet glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

proof time 12

Course Breakfast, Dessert

Cuisine American

Servings 6 rolls

Equipment

8×10 baking dish or equivalent
rolling pin
stand mixer with dough hook attachment

Ingredients

Dough

40 g sourdough starter / levain
112 g warm milk
50 g cane sugar
1 egg
1/2 tsp salt
240 g all purpose flour
35 g unsalted butter

Filling

45 g room temperature unsalted butter
80 g brown sugar
8 g cinnamon
8 g corn starch
1/4 cup walnuts

Other

1/2 cup heavy cream

Instructions

In a large bowl, whisk together the sugar, egg, warm milk, salt, and sourdough starter until smooth. Gradually add the flour and mix until a shaggy dough forms.
Knead the dough using a stand mixer fitted with a dough hook or by hand until it comes together. Add the softened butter and continue kneading until the dough is soft, smooth, and elastic, about 8–10 minutes.
Cover the dough and let it rise on the counter for 8–10 hours, or until doubled in size.
Transfer the dough to a lightly floured surface. Gently press it into a rough rectangle, then roll it out to about 8 × 24 inches, roughly ½ cm thick.
In a small bowl, combine the brown sugar, cinnamon, and cornstarch.
Crush or knife cut the walnuts into small pieces.
Brush the surface of the dough evenly with softened butter. Sprinkle the cinnamon-sugar mixture over the dough followed by the crushed walnuts and gently press it in with your hands.
Starting from the short side, roll the dough tightly into a log. Slice into six equal rolls using a sharp knife, thin kitchen twine, or dental floss.
Arrange the rolls in a prepared baking dish. Cover and let rise for 3–4 hours in a warm spot, such as an oven with the light on, until puffy.
Preheat the oven to 375°F (190°C). Just before baking, pour the heavy cream evenly over the rolls for extra softness. Bake for 20 minutes, or until the tops are lightly golden.
Remove from the oven and let the rolls cool for about 20 minutes.
Dust with powdered sugar or spread with your favorite cream cheese frosting, or enjoy as is!
Enjoy within three days. To reheat– simply cover with a damp paper towel and microwave for 30 seconds.

Keyword bread, sourdough

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