Stovetop Sourdough Cinnamon Rolls
If you’ve been searching for a way to make delicious homemade cinnamon rolls without an oven, you’re in the right place! These Stovetop Sourdough Cinnamon Rolls are a game-changer. Soft, sticky, sweet, and perfectly spiced, they are everything you love about traditional cinnamon rolls — but cooked entirely on a gas stovetop.
Whether you’re new to sourdough or a seasoned baker, this simple recipe will quickly become a family favorite.
Homemade cinnamon rolls are one of life’s little luxuries, and when you can make them with wild, natural yeast you’ve grown yourself, it feels even more special.
Sourdough adds incredible flavor, better digestibility, and a wonderful texture that you just can’t get from store-bought yeast.
The best part? You don’t need any fancy equipment. No stand mixers. No ovens. Just a stovetop and a few basic kitchen tools.
Making Stovetop Sourdough Cinnamon Rolls is not only satisfying, it’s also very budget-friendly.
Sourdough starter is made simply from flour and water, and in this recipe, you can use everyday ingredients you likely already have on hand. I personally love using whole wheat flour to create my sourdough starter — it’s affordable and rich in nutrients.
You can find our easy sourdough starter recipe with whole wheat flour here.
If you are just beginning your sourdough journey, you’ll be glad to know that sourdough works wonders on your dough during the long fermentation process. It breaks down gluten and phytic acid, making nutrients more accessible to your body. That’s one big reason why many people find sourdough-based recipes easier to digest compared to regular breads and baked goods.
And yes, you can enjoy all these benefits in a batch of cozy, sticky, sweet cinnamon rolls — right on your gas stove.
Whether you’re baking for your family, for a special brunch, or simply to treat yourself, these Stovetop Sourdough Cinnamon Rolls are a delicious way to enhance your hospitality for the glory of God.
Let’s dive right in!
Easy Stovetop Sourdough Cinnamon Rolls – No Oven Needed
Equipment
- 2 mixing bowls
- 1 Wooden spoon or silicone spatula
- Measuring cups and spoons as needed
- 1 Clean kitchen towel or cling film
- 1 Rolling Pin
- 1 Sharp knife or dough scraper
- 1 Heavy-bottomed pan with lid
- 2 Flat lids or heat-safe plates (If turning the rolls for browning)
- 1 Whisk or fork
- Cooling rack or clean tray
Ingredients
Dough:
- 2 cups all-purpose flour
- 2 tbsps. sugar
- ½ tsp. baking soda (optional, but helps reduce sourness)
- ½ tsp. salt
- ½ cup active sourdough starter
- 1 tbsp. melted margarine or butter
- 1 egg
- ½ cup milk (adjust as needed)
Filling:
- 1 tbsp. softened margarine or butter
- 2 tbsps. brown sugar or grated jaggery
- 1 tbsp. ground cinnamon
Topping:
- 1 cup icing sugar
- Juice of half a large juicy lemon
Instructions
Prepare the Dough
- In a large mixing bowl, combine the flour, sugar, salt, and optional baking soda. Give them a quick stir to evenly distribute the ingredients.In a separate bowl, mix together your active sourdough starter, egg, and melted butter or margarine with a wooden spoon. (Make sure your melted butter is lukewarm, not hot, to protect your live sourdough cultures.)Gradually combine the dry ingredients with the wet mixture using your wooden spoon, adding the milk little by little. As the dough gets heavy, use your hands to mix. Your goal is to create a soft, sticky dough. Because sourdough starters vary in hydration, and flour brands hydrate at different levels also, you might use slightly less or slightly more milk.Once all the ingredients are incorporated, cover with a clean kitchen towel and let the dough rest for 30 minutes. Transfer the dough to a floured surface and knead it for 5 to 10 minutes.
Bulk Ferment the Dough
- Transfer the dough back to a clean bowl and cover it with your kitchen towel. Let it bulk ferment at room temperature for 8–12 hours. Overnight works perfectly!This long ferment develops flavor and improves the nutrition of your Stovetop Sourdough Cinnamon Rolls.(If you’re short on time, you can refrigerate the dough after bulk fermentation to work on it the next day.)
Shaping and Filling the Rolls
- Once your dough has fermented and doubled in size, lightly knead it for about a minute to make it more pliable.Roll it out on a lightly floured surface to about 40 cm x 30 cm (16 x 12 inches).Mix the filling: softened butter or margarine, brown sugar (or jaggery), and cinnamon. Spread this mixture evenly over the dough.Starting from the longer side, tightly roll the dough into a log shape. Pinch the seam to seal.Slice the log into about 10 equal pieces. Try to keep the rolls roughly the same height for even cooking.
Setting Up for Stovetop Baking
- Grease a 10 to 11-inch pan with a bit of butter, margarine and dust it, or line it with baking paper. Arrange the cinnamon rolls in the pan, leaving just a little space between them for rising.Cover the pan and let the rolls proof again for about 30 minutes to 1 hour. They should puff up slightly.
- To cook, place the pan on the smallest burner of your gas stove. Preheat the pan on medium flame for about20–30 seconds, then reduce the flame to the lowest possible setting.Cover and let your Stovetop Sourdough Cinnamon Rolls cook for about 25–30 minutes.Pro Tip:If you're using a larger burner, be careful! Larger flames can burn the bottom. Always reduce the flame to almost switching-off level after heating. See the flame below.
Browning the Rolls
- After 30 minutes, the rolls should feel firm to the touch — a sign they are cooked through.
- For that beautiful golden finish on the tops, carefully flip the rolls onto a clean lid or plate. Flip them again on another clean lid or plate so the tops face up. Carefully slide the pan over the rolls to return them to the pan upside down.Cover (leaving a slight gap for steam to escape), and brown for another 10 minutes on the lowest flame.And just like that — your golden, fluffy, fragrant Stovetop Sourdough Cinnamon Rolls are ready!
Making the Simple Lemon Icing
- Mix 1 cup icing sugar with the juice of half a lemon to create a tangy-sweet drizzle. Adjust the lemon juice if you prefer a thinner glaze.Once the rolls have cooled, drizzle the icing over the top — or leave it on the side for family members to add to their rolls as desired. This way, everyone can customize their sweetness!
Notes
FAQ for Stovetop Sourdough Cinnamon Rolls
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Can I make sourdough cinnamon rolls without an oven?
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Why is baking soda added to sourdough cinnamon rolls?
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How long does it take to cook sourdough cinnamon rolls on the stove?
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What type of sourdough starter should I use?
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Can I refrigerate the dough overnight?
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What is the best filling for sourdough cinnamon rolls?
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How do I know my stovetop cinnamon rolls are fully cooked?
Why You’ll Love These Stovetop Sourdough Cinnamon Rolls
- No oven needed: Perfect for small kitchens, off-grid living, or hot weather when you don’t want to turn on the oven.
- Healthier digestion: Thanks to the sourdough fermentation.
- Flexible timing: Bulk ferment overnight, shape in the morning, and enjoy fresh rolls by brunch.
- Customizable filling: Use brown sugar, jaggery, or even just cinnamon and butter.
- Simple ingredients: Nothing fancy or complicated.
Once you make Stovetop Sourdough Cinnamon Rolls, you’ll realize how accessible and delicious homemade sourdough baking can be!
Final Thoughts
If you’re loving the simplicity of sourdough recipes and want more ideas, check out my full collection of stovetop and oven-free sourdough treats below.
There’s nothing more rewarding than offering fresh, homemade goodies to your family, and these Stovetop Sourdough Cinnamon Rolls are a delightful place to start.
Thank you so much for joining me today! Try this recipe soon — and don’t forget to share your results.
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Happy baking, and may your hospitality shine for the glory of God!
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Pan-Baked Stovetop Enriched Sourdough Sandwich Bread
Easy Sourdough Starter Recipe for a Beginner
How to Ferment Porridge Fast With a Sourdough Starter
Sourdough Drop Scones With Dicard| Breakfast Recipe
Sourdough Mahamri Recipe| Swahili Doughnuts
Fermented Porridge Recipe the Natural Way