Natural Yeast Cinnamon Rolls

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Last updated on January 3rd, 2026 at 06:48 pm

If this is your first time visiting my little corner of the internet, you should probably know one thing about me—I love bread. And not just any bread… I especially love a warm, gooey cinnamon roll. The only problem? With some of our health issues, I needed something healthier than the typical sweet roll. That’s when I discovered natural yeast bread.

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Natural yeast has a milder taste than sourdough, it’s easier to keep up with, and it’s much better for your body. I’ve been baking with it for a while now, and slowly experimenting with using the yeast in all kinds of baked goods. And let me tell you—these natural yeast cinnamon rolls turned out absolutely delicious!

Now, I’ll be honest with you—I’m the type of person who doesn’t want a hundred different recipes for every single baked good. (I mean, who really cooks from all 20 of those cookbooks on the shelf?) I’d rather find one good, reliable recipe and tweak it for different things. That’s exactly what I did here. The same dough I use for my bread works beautifully for cinnamon rolls, and it might just become your go-to recipe too.

If you’d like to learn how to make your own natural yeast starter, I have a detailed post Natural Yeast. Or you can grab the book The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins, which goes into even more detail.

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For the Dough:

• 3 cups natural yeast starter
• 2 cups distilled water (plus more later)
• ⅓ cup olive oil (do not use vegetable oil)
• ⅓ cup honey (local is best if you can get it)
• Whole wheat or all-purpose flour (or a mix of both; I often grind my own wheat)
• 1 tablespoon non-iodized salt (Pink Himalayan has a nice flavor)

For the Filling:

• 1 cup salted butter (almost melted)
• 2 cups packed brown sugar
• 4 tablespoons cinnamon
• 1 tsp nutmeg

For the Cream (before baking):

• 1 cup heavy cream or fresh raw cream (to pour over risen rolls)

Frosting Ingredients:

• 1 1/2 cups salted butter (softened)
• 5-6 cups powdered sugar
• 1 tablespoon vanilla extract
• 2–3 tablespoons heavy cream or milk (adjust for desired consistency)

Directions:

1. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the powdered sugar and vanilla, then mix well.
3. Slowly add heavy cream or milk, one tablespoon at a time, until the frosting is thick but spreadable.

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Begin with the Starter

To prepare 3 cups of natural yeast for your dough, take 1 cup of your active, bubbly starter and place it in a large mixing bowl.
(I use a big bowl because I like to mix and knead right in it—less mess on the counter!)

Add 2 cups of whole wheat flour and 2 cups of distilled or filtered water. Mix thoroughly until smooth and no dry clumps remain. Cover lightly and let this rest for at least 1 hour at room temperature. This gives your starter a chance to grow before you make the dough.

Tip: I like feeding my starter the same day I bake because it makes the bread milder. A starter fed the day before will usually give you a tangier flavor.

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Ready to Make the Dough

Add Ingredients

Once your starter mixture has rested, stir in:

• 2 cups water
• 1 cup flour
• ⅓ cup olive oil
• ⅓ cup honey
• 1 tablespoon salt

Mix until everything is well combined.

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Adding More Flour

Gradually add flour one cup at a time. This helps you control the dough texture. You can do half whole wheat and half all-purpose, or stick to one type. I use 100% whole wheat since it’s less processed.

Mix as you go, and the dough will start coming together into a soft ball.

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Kneading the Dough

Knead until dough passes the window pane test. This is very important. Kneading helps the dough to be soft and fluffy. To prevent the dough sticking to your hands wet your hands to work with the dough. Or use a mixing bowl until it passes the window pane test.

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First Rise (Overnight)

Once your dough is smooth and elastic, transfer it to a floured or lightly greased bowl. I usually just use the same bowl—it works fine and saves on dishes.

Cover with a damp towel or plastic wrap and let rise 9–12 hours. I usually make my dough at night and let it rise while I sleep. By morning, it should be beautifully puffed up and may even triple in size.

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Filling and Rolling

While the dough is rising, mix together your filling ingredients:

• 1 cup salted butter (almost melted)
• 2 cups packed brown sugar
• 4 tablespoons cinnamon

Once the dough has finished its rise, gently turn it out onto a floured surface and knead lightly to redistribute the air. Divide into two equal portions and shape each into a square.

Prepare two 9×13 pans by greasing them with butter and dusting with flour.

Roll out one square of dough to about ¼ inch thick into a long rectangle. Spread half of the cinnamon filling evenly over the dough, leaving about an inch at the top edge so it can seal.

Roll it up tightly, then cut into 12 even pieces. Place the rolls in one of your pans. Repeat with the second portion of dough.

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Second Rise

Cover the pans and let the rolls rise again for several hours, or until they’ve doubled in size.

Before baking, pour ½ cup warm heavy cream over one of the pans evenly over the risen rolls. Then repeat with the second pan. Let it soak in for 5–10 minutes. This makes them extra soft and gooey!

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Time to Bake

Preheat your oven to 375°F. Bake the rolls for 25–30 minutes, until golden brown and your kitchen smells heavenly.

You’ll know they’re done when they sound slightly hollow when tapped on the bottom.

Frosting

• Spread half the frosting over the cinnamon rolls while they’re still warm—this lets it melt into all the swirls and make them extra gooey.
• Once the rolls have cooled completely, spread the remaining frosting for that perfect bakery-style finish.

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Enjoy!

And that’s it—soft, gooey, natural yeast cinnamon rolls! These have become a family favorite in our home, and I hope they become one in yours too.

If you make them, let me know how they turned out in the comments—I’d love to hear about your experience!

Yield: 24

Natural Yeast Cinnamon Roll

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Soft, gooey cinnamon rolls made with natural yeast! These rolls are a healthier twist on a classic treat—made with whole wheat flour, sweetened with local honey, and finished with a creamy frosting. The natural yeast makes them easier to digest, mildly flavored, and absolutely delicious. Perfect for breakfast, dessert, or anytime you need a little comfort baking.

Ingredients

• For the Dough:
• 3 cups natural yeast starter (active and bubbly)
• 2 cups distilled water (plus 2 cups later)
• ⅓ cup olive oil (do not use vegetable oil)
• ⅓ cup honey (local if possible)
• Whole wheat or all-purpose flour (or a mix of both)
• 1 tablespoon non-iodized salt (Pink Himalayan works great)
• For the Filling:
• 1 cup salted butter (almost melted)
• 2 cups packed brown sugar
• 4 tablespoons cinnamon
• For the Cream (before baking):
• ½ cup heavy cream (to pour over risen rolls)
• For the Frosting:
• 1 1/2 cup salted butter (softened)
• 5-6 cups powdered sugar
• 1 Tablespoon Vanilla
• 2-3 Tablespoon of heavy cream or raw cream

Instructions

Step 1: Prepare the Starter

1. 
   In a large bowl, combine 1 cup natural yeast starter, 2 cups whole wheat flour, and 2 cups distilled water.
   
2. 
   Mix until smooth. Cover lightly and let rest at room temperature for 1 hour.
   

Step 2: Make the Dough.

3. Add 2 cups water, 1 cup flour, ⅓ cup olive oil, ⅓ cup honey, and 1 tablespoon salt to the starter mixture. Mix well.

4. Gradually add more flour, 1 cup at a time, until the dough comes together and pulls away from the sides of the bowl.

5. Knead for 5–10 minutes until smooth and elastic.

Step 3: First Rise (Overnight)

6. Place dough in a lightly greased or floured bowl. Cover with a damp towel or plastic wrap.

7. Let rise overnight (9–12 hours) until doubled or tripled in size.

Step 4: Prepare the Filling

8. Mix together 1 cup salted butter, 2 cups brown sugar, and 4 tablespoons cinnamon. Set aside.

Step 5: Roll and Fill

9. Turn dough onto a floured surface and divide into 2 portions.

10. Roll one portion into a 10x14-inch rectangle. Spread with half the filling, leaving 1 inch at the top.

11. Roll tightly, cut into 12 pieces, and place in a greased 9x13 pan. Repeat with second portion.

Step 6: Second Rise

12. Cover pans and let rolls rise several hours until doubled.

13. Before baking, pour ½ cup warm heavy cream over the risen rolls and let soak for 5–10 minutes.

Step 7: Bake

14. Preheat oven to 375°F. Bake rolls for 25–30 minutes, until golden brown.

Step 8: Frosting

15. Beat butter until smooth. Add powdered sugar and vanilla.

16. Mix in cream or milk until spreadable.

17. Spread half over warm rolls, then finish with the rest once cooled.

✨ These natural yeast cinnamon rolls are best enjoyed fresh, but they also reheat beautifully. Store in an airtight container at room temperature for 2–3 days or freeze for longer storage.

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