We bake both styles because the "best" cinnamon roll depends on what you're craving. Here's how our classic and sourdough rolls compare — and why sourdough costs a little more.
Classic, sweet, and ready sooner
Our traditional cinnamon rolls are made with a rich, pillowy yeast dough that's rolled by hand with cinnamon sugar and topped with a luscious cream cheese glaze. They're the familiar, comforting cinnamon roll you grew up with — soft, gooey, and sweet.
Starting at
$5
Slow-fermented, tangy, and complex
Our sourdough cinnamon rolls begin with a living sourdough starter that's fed and maintained daily. The dough ferments slowly — up to three days — developing a subtle tang, deeper flavor, and an incredibly tender crumb that many find easier to digest.
Starting at
$6.50
Sourdough isn't just a different recipe — it's a different process. The longer fermentation time means more planning, more care, and more hands-on attention for every batch. Your sourdough rolls are started days before they reach your hands, which is reflected in the price.
Up to 3 days of slow fermentation vs. a faster rise for traditional rolls.
Our sourdough starter is fed and maintained daily, year-round.
Every batch is scheduled around your order, never made ahead in bulk.
| Feature | Traditional | Sourdough |
|---|---|---|
| Flavor | Sweet, rich, classic | Tangy, complex, deeper |
| Texture | Pillowy and gooey | Tender, light, slightly chewy |
| Leavening | Commercial yeast | Natural sourdough starter |
| Lead Time | ~2 days | ~3 days |
| Starting Price | $5 per roll | $6.50 per roll |
If you want a familiar, sweet treat ready a little sooner, go traditional. If you're curious about slow-fermented flavor and don't mind the extra lead time, sourdough is worth the wait. Either way, both are made from scratch and baked fresh for your order.
