Not using a sourdough starter

A sourdough starter is unquestionably essential for a flavorful dough. Because commercial yeast is not dependent on a rich flora of wild bacteria and yeasts like sourdough, using powdered yeast in your dough will result in a lackluster flavor. Sourdough is cultured from a "starter" that grows over several weeks — you can buy a starter or make your own. Once the starter is made, you'll need to gradually discard portions of it to make room for new flour (and growth).

Sourdough scraps can be used to flavor your next cinnamon roll recipe. To speed up the rising reaction time and keep your cinnamon rolls soft and pillowy, sourdough cinnamon rolls usually require a bit of a starter and yeast. You can add your starter and commercial yeast to the dough and leave it to proof overnight, or you can use a higher proportion of commercial yeast if you only want the slight tang of the sourdough.