High Altitude Sourdough Cinnamon Rolls – Make-Ahead & Freeze Option
After years of testing cinnamon roll recipes at high altitude and sea level, I can confidently say—these are the best I’ve ever had.
The dough is incredibly light and fluffy, wrapped with buttery cinnamon sugar, and dripping with vanilla frosting for an unforgettable bite. Plus, this recipe includes a make-ahead option: simply prepare the rolls, freeze them, and bake later for fresh-from-the-oven cinnamon rolls any day of the week.
Make at high altitude or sea level by simply adjusting the moisture and bake time.
Try out these other great high altitude sourdough recipes…HIGH ALTITUDE SOURDOUGH SANDWICH BREAD and HIGH ALTITUDE SOURDOUGH ARTISAN BREAD.
This High Altitude Sourdough cinnamon roll recipe is made at 8,000 ft elevation. To adjust the recipe for other elevations check out high altitude baking adjustments.
Why You’ll Love This Recipe:
- PERFECTLY FLUFFY – These rolls rise beautifully and bake up soft and tender, even at high altitude. No dense or dry dough with this recipe.
- MAKE-AHEAD FRIENDLY – Prepare the rolls the day before or put them in the freezer for an easy weekend brunch or special holiday treat
- SOFT, BUTTERY TEXTURE – Every bite has that perfect balance of pillowy dough, gooey cinnamon filling, and creamy vanilla frosting.
- CUSTOMIZABLE – Swap in cream cheese frosting, add nuts, or drizzle with caramel for endless variations.
- BAKERY STYLE ROLLS FOR ANY BAKER – Whether you’re new to sourdough or an experienced baker, this recipe is simple to follow yet produces results that look—and taste—like they came from a bakery.
Recommended Tools:
You don’t need fancy or expensive tools to make sourdough bread. Sourdough has been made for centuries with the simplest equipment.
- ELECTRIC STAND MIXER – These rolls are simple to mix together in a stand mixer with a dough hook attachment. No needing required.
- MEASURING TOOLS – my suggestion would be to use a digital scale but measuring cups will also work
- ROLLING PIN
- PLASTIC WRAP OR TEA TOWEL
- SMALL BOWL – for the cinnamon sugar mixture
- 9X13 BAKING DISH
- CUTTING TOOL – I personally like to use a pizza cutter but a very sharp knife or dental floss will work also
- OPTIONAL: BENCH SCRAPER – very helpful for lifting the dough off the counter and cleaning the counter
Ingredients:
DOUGH INGREDIENTS:
- ACTIVE SOURDOUGH STARTER – An active starter is bubbling with activity, doubled in size, and ready to use
- WARM WATER – if you want to get scientific, the water should be around 100-110° F, otherwise just feel the water and make sure its warm but not hot. Use filtered water if you have treated water.
- MELTED BUTTER – I always use salted butter but use what you have available
- WHITE SUGAR
- BREAD FLOUR – trust me on this! I have tried this recipe with All Purpose flour and it just doesn’t work as well. AP flour made the rolls dry and dense.
- WARM MILK – I suggest using whole milk for the added fat content
- LARGE EGG
- KOSHER SALT – you can use table salt just cut the amount in half
- HEAVY CREAM
TIP: the most accurate way to measure flour is by weighing it. If you plan on measuring the flour never scoop it up, always spoon it into the measuring cup and level it off
CINNAMON-SUGAR FILLING:
- SOFTENED BUTTER –
- LIGHT BROWN SUGAR – if you want exceptionally rich rolls than use dark brown sugar
- WHITE SUGAR
- CINNAMON
FROSTING:
- POWDERED SUGAR
- HEAVY CREAM
- MELTED BUTTER
- SALT
- VANILLA EXTRACT
How To Make High Altitude Sourdough Cinnamon Rolls:
- COMBINE SOURDOUGH STARTER & WATER – mix together in the bowl of a stand mixer until combined
- ADD MILK, SUGAR, MELTED BUTTER, AND EGG – combine all the ingredients until mixed together
- ADD SALT & FLOUR – add the salt and bread flour to the milk mixture in the large bowl one cup at a time, mixing on medium speed in between adding more flour.
- MIX DOUGH – mix the dough for 5-10 minutes until it starts pulling away from the sides of the bowl. NOTE: the dough will be sticky but should look smooth. The dough will still be sticking at the bottom of the bowl. IF the dough is still wet and shiny slowly add additional flour 1/4 cup at a time.
- FORM A BALL – on a clean lightly floured work surface place the bread and form a ball by pushing the edge of the bread away from you and pulling the opposite edge of the bread toward you. Rotating the bread dough and repeating until a nice ball is form. Place the bread dough back into the bowl.
- RISE 8+ HOURS – cover the bowl with plastic wrap and let it sit at room temperature. The dough should double, almost triple in size.
- ROLL OUT DOUGH – on a lightly floured surface roll out the dough into a large rectangle, approximately 12×18 inches. The dough should be 1/2 inch thick.
- MIX CINNAMON SUGAR & BUTTER FILLING – melt the butter then add the cinnamon, brown sugar, and white sugar together. Spread the filling evenly over the top of the dough.
- CUT INTO STRIPS & ROLL – cut the dough into 12 equal strips, approximately 1 1/2 inches wide. Then roll each strip up to form rolls. Place each roll into the baking dish.
- FREEZE OR REFRIGERATE – FREEZE OPTION: cover tightly and freeze for up to 6 months. Thaw in the fridge overnight. REFRIGERATE OPTION: cover tightly and place in the refrigerator overnight.
- SET OUT AT ROOM TEMPERATURE & PREHEAT – the next morning uncover the cinnamon roll dough and let sit in a warm place for 1 hour. Preheat the oven to 350° F.
- ADD HEAVY CREAM – drizzle the heavy cream of the top of the unbaked rolls.
- BAKE – bake uncovered for 40-45 minutes until the top of the rolls are golden brown.
- MIX FROSTING – while the rolls are baking mix the powdered sugar, butter, vanilla, and salt together. Slowly add the milk 1 tablespoon at a time until desired consistency is reached.
- ADD FROSTING – let the warm rolls sit for 5-10 minutes and then spread frosting over the top rolls.
- ENJOY!
Find the full ingredients list and directions in the recipe box below
Variations:
Sourdough Apple Cinnamon Rolls
Turn classic sourdough cinnamon rolls into a cozy fall treat by adding 1 cup of diced apples right into the filling. The apples bake down soft and sweet, mingling with the buttery cinnamon sugar to create a gooey, caramel-like center that tastes just like warm apple pie.
It’s an easy twist on the original recipe that adds extra flavor and moisture—perfect for crisp mornings, cozy weekends, or any time you’re craving a taste of fall.
Cream Cheese Frosting
For an extra rich and tangy finish, top your sourdough cinnamon rolls with creamy homemade cream cheese frosting instead of vanilla icing. The smooth, slightly tart flavor of the cream cheese perfectly balances the sweet cinnamon filling and soft, buttery dough.
- 4 ounce Cream Cheese – room temperature
- 4 tablespoons Butter – room temperature
- 2 cups powdered sugar
- 1/2 tablespoon Vanilla Extract
Maple Cream Cheese Frosting
Take your cinnamon rolls to the next level with this silky maple cream cheese frosting. The rich, tangy cream cheese blends perfectly with the warm sweetness of pure maple syrup, creating a frosting that’s smooth, flavorful, and perfectly suited for fall.
- 4 ounce Cream Cheese – room temperature
- 4 tablespoons Butter – room temperature
- 3 tablespoons Maple Syrup
- 1 1/2 – 2 cups Powdered Sugar
- 1 tsp Maple Extract – optional
Cinnamon Sugar Filling with Nuts
For a little crunch and extra flavor, add chopped nuts to your cinnamon roll filling. The toasty, buttery flavor of nuts pairs perfectly with the gooey cinnamon sugar swirl, adding a satisfying texture to every bite.
Simply sprinkle about 3/4 to 1 cup of chopped nuts evenly over the filling before rolling up the dough.
- PECANS – classic and buttery, perfect with cinnamon
- WALNUTES – slightly earthy, great balance to sweet rolls
- ALMONDS – light and crunchy, with a subtle nutty flavor
- HAZELNUTS – rich and aromatic, ideal for a deeper flavor twist
FAQs:
How much to feed the sourdough starter?
Use 1/2 c sourdough starter, 2/3 c warm water, and 1 c bread flour to feed your sourdough starter. This creates a shaggy, moist starter that creates a strong active starter for all your sourdough recipes. Feel free to double or triple this recipe depending on your need.
How soon after feeding a sourdough starter can I use it?
The sourdough starter is ready to use when it has doubled in size within a few hours of feeding, looks airy with lots of bubbles, and has a pleasant, slightly tangy aroma. At this stage, the yeast is at its peak strength, meaning it can give your dough the lift it needs for a beautifully risen sourdough loaf.
How to store a sourdough starter?
After feeding and using your active starter, you can refrigerate the discard. Store the discard in a glass jar with a lid in the refrigerator any time you are not using it. Take the jar out of fridge when it times to feed the starter.
Other High Altitude Recipes:
If you make this delicious High Altitude Sourdough Cinnamon Rolls recipe please rate this recipe and leave a comment below about how it turned out. If you have any questions, post them below and I would love to help you out.
High Altitude Sourdough Cinnamon Rolls
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- Electric stand mixer
- Measuring Tools – digital scale or measuring cups
- Rolling Pin
- Plastic wrap
- mixing bowls
- Pizza Cutter or sharp knife
- 9×13 Baking Dish
Ingredients
Dough:
- 200 grams Active Sourdough Starter 1 cup
- 110 grams Water – warm ½ cup
- 42 grams Butter – melted 3 tablespoons
- 100 grams White sugar ½ cup
- 1200-1300 grams Bread Flour 8-8½ cups
- 240 grams Whole Milk – warm 1 cup
- 1 Large Egg
- 3 grams Kosher Salt ½ teaspoon
Cinnamon-Sugar Filling:
- 113 grams Butter – melted 4 tablespoons
- 200 grams Brown Sugar 1 cup
- 100 grams White Sugar ½ cup
- 6 grams Cinnamon 1 tablespoon
Heavy Cream
- 120 grams Heavy Cream ½ cup
Vanilla Frosting:
- 113 grams Butter – softened 4 tablespoons
- 360 grams Powdered Sugar 3 cups
- 4 grams Vanilla Extract 1 teaspoon
- 60-90 grams Whole Milk 4-6 tablespoons
- 1.5 grams Table Salt ¼ teaspoon
Instructions
- MIX STARTER & WATER – combine the starter and warm water together until fully incorporated in a large mixing bowl.
- ADD WARM MILK, SUGAR, MELTED BUTTER, AND EGG – add to the starter mixture and combine all the ingredients until mixed together.
- ADD FLOUR & SALT – add the salt and bread flour to the wet ingredients. Add the flour 1 one cup at a time, mixing on medium speed in between adding more flour.
- MIX DOUGH – mix the dough for 5-10 minutes until it starts pulling away from the sides of the bowl. NOTE: the dough will be sticky but should look smooth when done mixing. The dough will still be sticking at the bottom of the bowl. IF the dough is still wet and shiny slowly add additional flour 1/4 cup at a time as you mix or knead on a lightly floured surface until the dough is smooth.
- FORM A BALL – on a clean lightly floured work surface place the dough and form a ball by pushing the edge of the dough away from you and pulling the opposite edge of the dough toward you. Rotating the dough and repeating until a nice ball is form. Place the dough back into the bowl.
- RISE 8+ HOURS – cover the bowl with plastic wrap and let it sit at room temperature for a minimum of 8 hours. The dough should double, almost triple in size.
- ROLL OUT DOUGH – on a lightly floured surface roll out the dough into a large rectangle, approximately 12×18 inches. The dough should be 1/2 inch thick.
- MIX CINNAMON SUGAR & BUTTER FILLING – melt the butter then add the cinnamon, brown sugar, and white sugar together. Spread the filling evenly over the top of the dough.
- CUT INTO STRIPS & ROLL – cut the dough into 12 equal strips, approximately 1 1/2 inches wide. Then roll each strip up to form rolls. Place each roll into the baking dish.
- FREEZE OR REFRIGERATE – FREEZE OPTION: cover tightly and freeze for up to 6 months. Thaw in the fridge overnight. REFRIGERATE OPTION: cover tightly and place in the refrigerator overnight.
- SET OUT AT ROOM TEMPERATURE & PREHEAT – the next morning uncover the cinnamon roll dough and let sit in a warm place for 1 hour. Preheat the oven to 350° F.
- ADD HEAVY CREAM – drizzle the heavy cream of the top of the unbaked rolls.
- BAKE – bake uncovered for 40-45 minutes until the top of the rolls are golden brown.
- MIX FROSTING – while the rolls are baking mix the powdered sugar, butter, vanilla, and salt together. Slowly add the milk 1 tablespoon at a time until desired consistency is reached.
- ADD FROSTING – let the warm rolls sit for 5-10 minutes and then spread frosting over the top rolls.
- ENJOY!
Wow! So fluffy, soft, and moist. This will be my go to recipe for now on.