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Best Sourdough Cinnamon Rolls

Updated April 2026

Sourdough cinnamon rolls take everything great about the format and add a layer of complexity: longer fermentation, a subtle tang that balances the sweetness, and a more open, irregular crumb. The best examples come from craft bakeries that mill their own flour or source it locally. Here are the ones worth seeking out.

Every loaf is mixed by hand from 100% organic stoneground flour.

Roll Style
Sourdough
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Newport · Bakery📍 95 Broadway, Newport

The sourdough cinnamon bun Rhode Island is talking about.

Roll Style
Sourdough
Featured by
Rhode Island Monthly
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Jersey City · Bakery📍 210 Hudson St, Jersey City

Organic sourdough throughout, with cinnamon rolls plain or matcha.

Roll Style
Sourdough
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Sourdough starter goes into every pastry, cinnamon rolls included.

Roll Style
Sourdough
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Pittsburgh · Bakery📍 5349 Penn Ave, Pittsburgh

The cinnamon roll is a sourdough brioche leavened with a sweet starter.

Roll Style
Sourdough
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Also in sourdough rolls
New York City · Pop-Up
📍 30 Vandam St, New York
Featured by
The InfatuationThe Carboholic
Common questions
What makes a sourdough cinnamon roll different?+

The leavening. Standard cinnamon rolls use commercial yeast, which gives a consistent, fast rise and a uniform crumb. Sourdough rolls use a natural starter (wild yeast plus bacteria), which ferments more slowly, producing a slightly tangy flavor that cuts through the sweetness, a more irregular open crumb, and a crust that browns more deeply. The result tends to taste more complex and less sweet, with better keeping quality.

Where can I find the best sourdough cinnamon rolls?+

Radio Bakery in Greenpoint (Brooklyn) is the gold standard for sourdough-based cinnamon rolls in the US: a tight, glossy spiral built on a country bread-style sourdough. Ken's Artisan Bakery in Portland and Seylou Bakery in Washington DC are both excellent whole-grain sourdough options.

Are sourdough cinnamon rolls better than regular cinnamon rolls?+

Different, not objectively better. Sourdough rolls have more flavor complexity and a more interesting crumb, but they require more planning to make and can miss the sweet, pillowy quality that makes a classic American roll so satisfying. The best versions (Radio Bakery, Seylou) are genuinely superior in terms of depth of flavor. But a perfectly executed brioche-dough roll (Fabrique) can be just as memorable for different reasons.

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