Fluffy Sourdough Cinnamon Rolls (High Hydration)
These sourdough cinnamon rolls are what weekend breakfast dreams are made of—giant, soft, and pillowy rolls swirled with warm cinnamon sugar and finished with a silky glaze. They’re the kind of cozy treat that feels extra special, whether you’re celebrating a holiday or just making a regular Saturday feel a little more magical.
And while this is a three-day recipe, don’t let that scare you off—it’s mostly hands-off time and the payoff is so worth it.
These cinnamon rolls are made with long-fermented sourdough dough enriched with mashed potatoes (yes, really!), which gives them that bakery-style softness and chewy, cloud-like texture. They’re big, bold, and beautifully flavored, with a mellow sourdough tang that balances the sweetness.
If you’re looking for an easier, less technical version, check out my simple sourdough cinnamon rolls or my quick sourdough discard cinnamon rolls instead!
What you’ll love about this recipe
- Bakery-quality flavor and texture – These buns are soft, fluffy, and perfectly sweet with just enough sourdough tang.
- Mashed potatoes in the dough – The secret ingredient that keeps these rolls extra tender and moist.
- Make-ahead friendly – The slow fermentation and overnight chill mean you can bake them fresh in the morning without fuss.
If you love baking recipes that feel like a celebration, you’ll want to try these next! My sourdough Danish pastries, and easy sourdough coffee cake are all made for mornings when you want something extra special. Whether it’s for Easter, Christmas morning, or just a cozy weekend, these bakes turn everyday moments into lasting memories.
How to make high hydration cinnamon rolls
This recipe takes three days from start to finish, but the process is simple and low-stress. Just plan ahead and let time do most of the work for you. Here is a brief overview for you, but for the full set of directions please scroll down to the recipe card below.
Day One: Mix the levain
Stir together the levain ingredients and let it ferment at room temperature for 12 hours (overnight is perfect). This helps build flavor and gets your dough ready to rise beautifully.
Day Two: Make and shape the dough
Step One: Mix the Dough
Combine the levain, mashed potatoes, flour, water, and other dough ingredients. Mix briefly, let rest, then mix again until smooth. The dough will be sticky—that’s okay!
Step Two: Bulk Fermentation
Transfer to a lightly oiled bowl. Let it rise in a cool place (55–65°F) for 8–12 hours, stretching and folding the dough every 4–6 hours to build strength and structure.
Step Three: Fill and Shape
Roll the dough into a rectangle and spread with a rich cinnamon sugar filling. Roll it up tightly, slice into 12 big rolls (or smaller if you prefer), and place in a greased 9×13 baking pan.
Step Four: Overnight Chill
Cover with plastic wrap and pop the pan in the fridge to rest overnight.
Day Three: Bake and glaze
Bake the rolls straight from the fridge in a preheated 400°F oven for 25–35 minutes, until golden and puffed. While still warm, drizzle with a creamy vanilla glaze and enjoy!
Baker’s Schedule (3-Day Plan)
Here’s a simplified timeline to help you plan:
Day One (Evening)
→ Mix levain (12 hours)
Day Two (Morning to Evening)
→ Mix dough and bulk ferment (8–12 hours)
→ Fill and shape rolls
→ Overnight fridge proof (12 hours)
Day Three (Morning)
→ Bake and glaze (45 minutes total)
Note: Proofing times may vary based on the temperature of your home. Always watch the dough, not the clock!
Storage Tips
Store leftover rolls in an airtight container at room temperature for 1–2 days or in the fridge for up to 5 days. Reheat gently before serving. These also freeze beautifully—just thaw and rewarm before glazing.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Fluffy Sourdough Cinnamon Rolls (High Hydration)
These soft, fluffy sourdough cinnamon buns are long-fermented for rich flavor and an irresistible texture. Made with mashed potatoes for extra pillowy softness, they’re the perfect bakery-style treat for holidays or cozy weekends.
- Prep Time: 2 days
- Cook Time: 35 minutes
- Total Time: 48 hours 35 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Levain:
- 340 grams all purpose flour unbleached
- 340 grams lukewarm water
- 150 grams 100% hydration sourdough starter
Final Dough:
- 113 grams unsalted butter at room temperature
- 130 grams mashed potato no butter or milk is needed here, just potato
- 3 large eggs
- 42 grams honey
- 13 grams vanilla extract (1 Tablespoon)
- 195 grams buttermilk or whole milk
- 700 grams flour
- 21 grams salt
Filling:
- 170 grams unsalted butter melted
- 85 grams cream
- 600 grams dark brown sugar
- 6 grams cinnamon
Cinnamon Roll Glaze:
- 3 cups powdered sugar
- 1 TBSP vanilla extract
- 1/3 cup heavy cream
- 4 TBSP whole milk
Instructions
Levain:
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Mix the ingredients together in a large bowl.
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Cover and let sit at room temperature 12 hours (or overnight).
Final Dough:
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In your stand mixer with paddle attachment, cream the butter.
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Add in the eggs, honey, vanilla and mashed potatoes.
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Scrape down the sides of the bowl and mix until well blended.
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Add the milk and levain, mixing until well blended.
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Gradually add the flour and salt to the bowl.
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Swap out the paddle attachment for the dough hook attachment and continue mixing the dough is well blended, scraping down the sides of the bowl as needed.
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Allow the dough to rest in the bowl (covered) for 20 minutes.
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After the rest, mix for another 2-3 minutes. The resulting dough will be very moist and sticky.
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Turn the dough out into a large lightly oiled bowl.
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Cover and allow to ferment in a cool location (about 55-65 F) until doubled (this will take 8-12 hours).
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Every 4-6 hours, lift the dough to stretch it, and then fold it onto itself.
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Towards the end of the fermentation period you can ready the filling.
Filling:
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In one bowl combine the melted butter and cream.
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In another bowl combine the sugar and cinnamon.
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Set aside.
Assembly:
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Refrigerate the dough for 1 hour in order to help make handling easier.
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Turn the dough out onto a well floured couche and dust it lightly with flour.
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Roll the dough out into a rectangle (how large you roll it depends on how thick you want your rolls and how many spirals you want).
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Brush the sheet of dough with the butter/cream mixture and then sprinkle with the cinnamon and sugar.
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Roll up the dough, using the couche to help it roll onto itself.
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Using a piece of unflavored dental floss, or a clean thread, cut the log into 12 rolls, about 2″ thick each. If you cut them into 1″ or 1.5″ thick you will have more rolls but will need to use an additional pan.
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Place the rolls into a greased baking pan or casserole dish.
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Brush the tops of the rolls with a little melted butter and then cover with plastic wrap.
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Let the rolls proof in the refrigerator overnight.
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In the morning, bake the rolls straight from the fridge in a preheated 400 degree oven for 25-35 minutes (if your rolls are really thick it might take a little longer).
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Once out of the oven brush the rolls with a little more melted butter to help keep them soft.
Cinnamon Roll Glaze:
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Whisk together the ingredients, adding just enough milk to make a fluid glaze that flows thickly and smoothly off the end of the whisk.
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Use the whisk to drizzle the icing over the rolls and serve warm.
Notes
Store these loosely covered at room temperature for up to 3-4 days.
