Sourdough Cinnamon Rolls
Sourdough Cinnamon Rolls are the ultimate homemade treat that marries the tangy goodness of sourdough with the comforting flavors of cinnamon and sugar. These soft, pillowy rolls are perfect for a weekend brunch or a cozy afternoon snack. With a golden-brown exterior and a gooey, cinnamon-sugar filling, they are guaranteed to please everyone around your table. Whether youâre a sourdough fanatic or just dipping your toes into the world of wild yeast, these rolls will show you how versatile and delightful sourdough can be.
My love affair with Sourdough Cinnamon Rolls started when I decided to transform my active sourdough starter into something sweet and decadent. The first time I pulled a fresh batch from the oven, the aroma enveloped my kitchen, and I knew I had discovered something special. The soft texture paired with the warm notes of cinnamon, combined with the rich cream cheese frosting, makes for a satisfying treat that rivals any bakery version.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: These delicious rolls come together in about 75 minutes, plus proving time. Perfect for any skill level!
- Irresistible Flavor: The tangy sourdough starter elevates the flavor, making these rolls unforgettable.
- Eye-Catching Appeal: Watch these rolls puff up beautifully, offering a delightful presentation for guests.
- Flexible Serving: Ideal for breakfast, brunch, or dessertâperfect for any occasion!
- Diet-Friendly Options: Easily make them dairy-free or adjust for egg-free versions if needed.
Ingredients You’ll Need
- 3 ½ cups (17 ½ oz/497 g) bread flour: This type gives your rolls structure while still being fluffy. All-purpose flour can work in a pinch, but bread flour is preferred for that chewy texture.
- 2 tablespoons granulated sugar: A little sweetness in the dough itself helps to balance the flavor of the cinnamon filling.
- 1 teaspoon salt: Essential for enhancing flavorsâyou canât skip this part!
- 4 large eggs, at room temperature: Eggs add richness and moisture to your dough; make sure theyâre room temperature for the best results.
- 1 cup (8 oz/225 g) active sourdough starter: Ensures that tangy flavor and opens the door for a soft texture. If you donât have a starter, you can create one or buy it from a local bakery!
- ½ cup (4 fl oz/120 ml) whole milk, lukewarm: Warm milk activates the yeast in your starter, encouraging good rise.
- ½ cup (4 oz/115 g) butter, cubed and softened: This adds richness and flavor to your dough. If you need a dairy-free option, try a plant-based butter.
- 6 tablespoons (3 oz/85 g) butter, softened: Used in the cinnamon-sugar fillingâdon’t skimp on this!
- ½ cup (4 oz/115 g) granulated sugar: Sweetness for the cinnamon filling; light brown sugar can also be used for a deeper flavor.
- 1 tablespoon ground cinnamon: The key spice hereâfreshly ground if possible for the best aroma.
- 1 tablespoon all-purpose flour: This helps absorb excess moisture in the filling for a neater roll.
- ½ teaspoon salt: Balances the sweet filling.
- ½ cup (4 oz/115 g) cream cheese, softened: For the frosting, adding a delightful tang.
- Âź cup (2 oz/57 g) butter, softened: Adds creaminess to the frosting.
- 1 cup (4 oz/115 g) powdered sugar, sifted: Sweetens the frosting and gives it that perfect spreadable texture.
- ½ teaspoon vanilla extract: A splash for flavor in your frosting to make it shine.
How to Make Sourdough Cinnamon Rolls
Make the Dough: In a large mixing bowl, combine 3 ½ cups of bread flour, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Stir well. Next, add in the 4 large eggs, 1 cup of active sourdough starter, and ½ cup of lukewarm whole milk. Mix until just combined. Add ½ cup of cubed, softened butter, and knead until you have a smooth, elastic dough (about 8-10 minutes). If the dough sticks too much, sprinkle in a little more flour.
First Rise: Shape the dough into a ball and place it in a greased bowl. Cover it with a damp kitchen towel and let it rise in a warm place until doubled in size, which might take about 1 to 2 hours.
Prepare the Filling: In a small bowl, mix together 6 tablespoons of softened butter, ½ cup of granulated sugar, 1 tablespoon of ground cinnamon, 1 tablespoon of all-purpose flour, and ½ teaspoon of salt until combined and spreadable.
Roll Out the Dough: Once the dough has risen, punch it down gently. Transfer it to a lightly floured surface and roll it into a rectangle, roughly 16×12 inches.
Spread the Filling: Spread the cinnamon filling evenly over the rolled-out dough, leaving about ½ inch of space around the edges. Press it down gently to help it adhere.
Roll it Up: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams to seal well.
Cut the Rolls: With a sharp knife or a dough scraper, slice the log into 9 equal pieces.
Second Rise: Place the rolls into a greased 9×13 inch baking pan. Cover with a towel again and let them rise for about 30 to 45 minutes, until theyâve puffy.
Bake the Rolls: Preheat your oven to 350°F (175°C). Once hot, bake the rolls for 30 to 35 minutes or until golden brown and the filling is bubbling around the edges. The tops should be firm but not hard.
Prepare the Frosting: While the rolls bake, whip together ½ cup of softened cream cheese, Ÿ cup of softened butter, 1 cup of sifted powdered sugar, and ½ teaspoon of vanilla extract until smooth and creamy. Adjust the sugar for desired sweetness.
Frost and Serve: Once the rolls have cooled slightly, generously spread the frosting over the top. These are best enjoyed warm, but theyâre delicious at room temperature, too!
Storing & Reheating
To store your Sourdough Cinnamon Rolls at room temperature, cover them loosely with plastic wrap or a kitchen towel for up to 2 days. If you’re looking to keep them longer, move them to the refrigerator where they can last up to a week. For longer storage, freeze the completely cooled rolls in an airtight container for up to 3 months. Reheat frozen rolls in a preheated oven at 350°F (175°C) for about 10-15 minutes until warm. Note that the texture might change slightly, but a touch of frosting post-reheat can bring back some of that gooey goodness.
Chef’s Helpful Tips
- Ensure all your ingredients, particularly eggs and butter, are at room temperature for the best integration into the dough.
- If your dough feels too sticky, donât hesitate to add a touch of extra flour during kneading.
- For a deeper flavor, consider replacing half of the granulated sugar in the filling with brown sugar.
- If your rolls donât puff up as expected, check that your sourdough starter is active and bubbly before using.
- Make a large batch and freeze half of them for a quick treat on busy daysâjust thaw and warm them up when a craving strikes!
Sourdough Cinnamon Rolls are truly versatile and fun to make. They allow you to embrace the natural fermentation of sourdough while enjoying the sweet comforts of cinnamon and sugar. Feel free to experiment with fillings or frostings that suit your taste. The rewarding experience of baking these rolls from scratch is sure to bring joy to your kitchen!
Recipe FAQs
Can I use a different kind of flour?
How long do these rolls take to rise?
What can I use instead of cream cheese for the frosting?
How do I know when my rolls are done baking?
â If you make my Sourdough Cinnamon Rolls recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! đ
Sourdough Cinnamon Rolls
These sourdough cinnamon rolls are a delightful combination of soft bread and sweet cinnamon filling, perfect for breakfast or dessert. Made with fresh sourdough starter, they offer a unique flavor and texture thatâs hard to resist. Treat yourself and your loved ones to this homemade goodnessâideal for a cozy morning or any gathering.
- Prep Time 40 minutes
- Cook Time 35 minutes
- Yield 9 rolls 1x
Ingredients
- 3 ½ cups (17 ½ oz/497 g) bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (8 oz/225 g) active sourdough starter
- ½ cup (4 fl oz/120 ml) whole milk, lukewarm
- ½ cup (4 oz/115 g) butter, cubed and softened
- 6 tablespoons (3 oz/85 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ cup (4 oz/115 g) cream cheese, softened
- Âź cup (2 oz/57 g) butter, softened
- 1 cup (4 oz/115 g) powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- To make the sourdough cinnamon roll dough: In the bowl of a stand mixer, combine bread flour, granulated sugar, and salt.
- In a jug, whisk together eggs, sourdough starter, and lukewarm milk.
- On medium speed, mix in the wet ingredients followed by the cubed butter. Knead until smooth and glossy, about 8 to 10 minutes.
- Transfer the dough to an oiled bowl, cover with cling wrap and a tea towel, and let it proof in a warm place for approximately 4 hours or until it has doubled in size.
- For the cinnamon-sugar filling: In a small bowl, mix together softened butter, granulated sugar, ground cinnamon, all-purpose flour, and salt until evenly combined. Set aside.
- To assemble and rest the cinnamon rolls: Butter and line a 10-inch springform pan with parchment paper.
- On a floured surface, roll the dough into a rectangle measuring 16 x 20 inches.
- Spread the prepared cinnamon-sugar filling evenly over the dough, leaving a ½ inch border.
- Roll the dough tightly from one of the long edges into a log.
- Using a serrated knife, cut the log into 9 equal pieces, about 2 inches long.
- Place the rolls cut-side up in the prepared pan and cover with cling wrap and a tea towel. Refrigerate overnight.
- To proof the cinnamon rolls: In the morning, place the rolls in a warm environment to proof until they have doubled in size, around 2 hours.
- Toward the end of the rising time, preheat the oven to 350°F (180°C).
- To bake the sourdough cinnamon rolls: Bake for 30 to 35 minutes until golden brown.
- Allow to cool for 15 minutes in the pan, then release and transfer the rolls to a serving plate. To make the glaze: In a bowl, whisk together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
- Spread the glaze over the warm rolls and serve immediately.
Notes
The rolls are best enjoyed on the same day they are made for optimal freshness.
Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat leftovers for 30 seconds in the microwave or 3 minutes in a preheating oven at 350°F (180°C).
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 10g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.