Sourdough Cinnamon Rolls

Soft, fluffy, and packed with rich cinnamon-sugar filling, these sourdough cinnamon rolls bring a delicious twist to a classic treat. The sourdough adds a subtle tang that balances the sweetness, while the slow fermentation process enhances the depth of flavor. Perfect for breakfast, brunch, or a special dessert, these rolls are sure to impress!

Why You’ll Love This Recipe

• Unique Flavor: The sourdough starter adds a slight tang, making these cinnamon rolls even more delicious.
• Soft and Fluffy Texture: Thanks to the long fermentation, these rolls turn out incredibly soft and airy.
• Naturally Leavened: This recipe relies on sourdough starter instead of commercial yeast, making it a great way to use up extra starter.
• Make-Ahead Friendly: Prepare the dough the night before and bake fresh in the morning for a hassle-free breakfast.
• Perfectly Sweet: The balance of cinnamon, brown sugar, and buttery goodness makes these rolls irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• Sourdough starter (active and bubbly)
• All-purpose flour
• Whole milk
• Unsalted butter
• Granulated sugar
• Egg
• Salt

For the Filling:

• Brown sugar
• Ground cinnamon
• Unsalted butter (softened)

For the Glaze:

• Powdered sugar
• Vanilla extract
• Milk or cream

Directions

1. Prepare the Dough: In a large bowl, mix the sourdough starter, milk, melted butter, sugar, egg, and salt. Gradually add the flour, mixing until a soft dough forms. Knead until smooth and elastic.
2. First Rise: Cover the dough and let it rise at room temperature for 8-12 hours or overnight until doubled in size.
3. Prepare the Filling: Mix brown sugar and cinnamon in a small bowl. Set aside.
4. Roll Out the Dough: On a floured surface, roll the dough into a large rectangle. Spread softened butter over the surface and sprinkle evenly with the cinnamon-sugar mixture.
5. Shape the Rolls: Roll the dough tightly into a log and slice it into even rolls. Arrange them in a greased baking dish.
6. Second Rise: Cover and let the rolls rise for another 2-4 hours, until puffy.
7. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown.
8. Make the Glaze: Whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle over the warm rolls.

Servings and Timing

• Servings: Makes about 12 rolls
• Prep Time: 20 minutes
• Rise Time: 10-16 hours (including overnight rise)
• Bake Time: 20-25 minutes
• Total Time: Approximately 12-18 hours (including fermentation)

Variations

• Cream Cheese Frosting: Swap the glaze for a rich cream cheese frosting for a more indulgent treat.
• Nuts & Raisins: Add chopped pecans or walnuts and raisins to the filling for extra texture.
• Spiced Variation: Mix in a pinch of nutmeg or cardamom for a more complex flavor.
• Chocolate Twist: Sprinkle mini chocolate chips over the filling for a chocolatey surprise.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days. Warm before serving.
• Freezer: Freeze unglazed rolls for up to 3 months. Thaw and reheat before glazing.
• Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 20-30 seconds.

FAQs

How do I know if my sourdough starter is active enough?

Your starter should be bubbly and double in size within 4-6 hours of feeding. If it floats in water, it’s ready to use.

Can I make these cinnamon rolls ahead of time?

Yes! Prepare the rolls the night before and refrigerate overnight. Let them come to room temperature and rise before baking.

Do I need commercial yeast for this recipe?

No, the sourdough starter naturally leavens the dough, eliminating the need for yeast.

Why is my dough not rising?

Your starter might not be active enough, or the room temperature may be too cold. Try placing the dough in a warm spot.

Can I use discard instead of active starter?

For the best rise, use active starter. Discard won’t provide enough leavening power.

How can I make these rolls extra soft?

Use whole milk and a generous amount of butter in the dough. Also, avoid overbaking.

What’s the best way to cut cinnamon rolls cleanly?

Use unflavored dental floss or a sharp knife to slice without squishing the rolls.

Can I use whole wheat flour instead of all-purpose?

Yes, but the texture will be denser. For best results, use a mix of whole wheat and all-purpose flour.

How do I get evenly baked cinnamon rolls?

Place them close together in the baking dish so they support each other while rising and baking.

What if my glaze is too thick or too thin?

Adjust the consistency by adding more milk (to thin) or more powdered sugar (to thicken).

Conclusion

Sourdough cinnamon rolls are a delightful way to enjoy homemade, naturally leavened pastries with a rich, tangy-sweet flavor. Whether for a weekend breakfast, holiday brunch, or special treat, these rolls are sure to become a favorite. Try different variations, make them ahead for convenience, and enjoy the soft, gooey goodness!

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