Homemade Sourdough Cinnamon Rolls Recipe

Every weekend, my kitchen turns into a cozy haven. It’s filled with the amazing smell of sourdough cinnamon rolls. Making these treats from scratch connects me to bakers through the ages.

My sourdough cinnamon rolls recipe is more than just a tasty breakfast. It’s about turning simple ingredients into something amazing. The sourdough starter adds a tangy flavor, making each bite a joy.

When I started making sourdough cinnamon rolls, I entered a new world of baking. This method makes ordinary ingredients into something truly special. The texture and taste are unmatched by commercial bakeries.

Key Takeaways

• Discover the unique flavor of sourdough in classic cinnamon rolls
• Learn a foolproof method for creating perfect breakfast pastries
• Understand the importance of fermentation in sourdough baking
• Master techniques for achieving soft, fluffy cinnamon rolls
• Explore a versatile recipe that works for both novice and experienced bakers

Introduction to Sourdough Cinnamon Rolls

Sourdough baking has changed how I make delicious pastries, like cinnamon rolls. The magic of fermented dough adds a unique flavor and texture. It’s something traditional recipes can’t match.

Why I Love Making Sourdough Cinnamon Rolls

I love making sourdough cinnamon rolls because of their complex taste and texture. They’re more than just a breakfast treat. They’re a journey that mixes old baking ways with new ideas.

• Provides a unique tangy flavor profile
• Creates incredibly soft and tender texture
• Offers digestive benefits

The Benefits of Sourdough in Baking

Exploring sourdough baking has shown me big advantages for my cinnamon rolls. The fermentation process makes the dough easier to digest.

Using a 100% hydration active sourdough starter gives me consistent results. I use 15-20g of starter per batch. This turns simple ingredients into a special culinary experience. It celebrates the art of traditional fermented dough techniques.

Sourdough isn’t just a method of baking – it’s a connection to centuries-old culinary traditions.

Soft & Fluffy Sourdough Cinnamon Rolls Recipe

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• Author: Doria
• Total Time: 12 hours
• Yield: 12 rolls
• Diet: Vegetarian

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Description

These soft and tangy sourdough cinnamon rolls are packed with gooey cinnamon filling and topped with a luscious cream cheese glaze. A perfect homemade treat for any occasion!

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Ingredients

Dough:

•1/2 cup active sourdough starter

•3/4 cup warm milk

•1/4 cup granulated sugar

•1 large egg

•1/4 cup unsalted butter, melted

•3 1/2 cups all-purpose flour

•1 tsp salt

Cinnamon Filling:

•1/2 cup unsalted butter, softened

•3/4 cup brown sugar

•1 1/2 tbsp ground cinnamon

Cream Cheese Glaze:

•4 oz cream cheese, softened

•2 tbsp butter, softened

•1 cup powdered sugar

•1/2 tsp vanilla extract

•1-2 tbsp milk

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Instructions

Make the Dough (Night Before):

1.Mix warm milk, sourdough starter, sugar, egg, and melted butter.

2.Add flour and salt, knead until smooth.

3.Cover and let rise overnight at room temperature.

Shape & Bake (Next Day):

4.Roll dough into a 12×16-inch rectangle.

5.Spread butter, sprinkle cinnamon sugar, and roll into a log.

6.Cut into 12 rolls, place in a greased dish, and let rise 1-2 hours.

7.Bake at 375°F for 20-25 minutes.

Make the Glaze & Serve:

8.Whisk all glaze ingredients until smooth.

9.Spread over warm rolls and enjoy!

Notes

•For extra softness, use bread flour instead of all-purpose.

•If your home is cold, let the dough rise in a slightly warm oven.

•Can be stored in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American, Bakery

Nutrition

• Serving Size: 1 roll
• Calories: 350 kcal
• Sugar: 20g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 50mg

Keywords: sourdough cinnamon rolls, cinnamon roll recipe, homemade pastries, sourdough baking, fermented dough

Ingredients Needed for the Recipe

Making sourdough cinnamon rolls starts with the right ingredients. I’ll guide you through what you need. This includes the dough, filling, and glaze.

Essential Ingredients for Dough

Great sourdough cinnamon rolls start with quality ingredients. Use bread flour with 12.5% protein for a light texture.

• Bread flour (170g)
• Active sourdough starter
• Whole milk
• Unsalted butter
• Eggs
• Salt (a pinch)

Ingredients for the Cinnamon Filling

My favorite sourdough cinnamon rolls have a special cinnamon filling. It adds warmth and sweetness.

Toppings and Glaze Ingredients

No cinnamon roll is complete without a tasty frosting. This cream cheese glaze is the perfect finish.

• Cream cheese
• Unsalted butter (1 1/2 tablespoons)
• Powdered sugar (170g)
• Vanilla extract (1/2 teaspoon)
• Maple extract (optional)
• Heavy cream (1-2 tablespoons)

Pro tip: Always use room temperature ingredients for the smoothest, most consistent cinnamon roll dough and frosting recipe!

Preparing the Sourdough Starter

Sourdough baking is an art that starts with a sourdough starter. This mix of flour, water, and wild yeasts turns simple ingredients into amazing treats like cinnamon rolls.

Understanding Your Sourdough Starter

A sourdough starter is a fermented mix that acts as a natural leavening agent. It adds depth of flavor and unique qualities to your baking. My sourdough cinnamon roll recipe uses a healthy starter for light and tangy rolls.

• Contains wild yeasts and beneficial bacteria
• Requires regular feeding to stay active
• Develops complex flavors over time

Feeding Your Sourdough Starter

Keeping your sourdough starter alive is key for great sourdough baking. Feed it with equal parts flour and water by weight.

Pro tip: Keep your starter at room temperature and feed it regularly. A well-cared-for starter will make your cinnamon rolls fluffy and impressive.

“A good sourdough starter is like a trusted friend in the kitchen – always ready to help you create something delicious!” – Sourdough Baker

When your starter is bubbly and doubles in size in 8-12 hours, it’s ready for your baking adventures.

Making the Dough

Making cinnamon roll dough is an art that needs patience and precision. I’ve learned that each ingredient is key to a rich, tender dough.

Mixing the Ingredients

I start by gathering my ingredients carefully. For this sourdough cinnamon roll dough, you’ll need:

• 500g bread flour
• 100g active sourdough starter
• 80g caster sugar
• 7g salt
• 50g room temperature butter
• 1 large egg

Kneading Technique

Kneading is key for gluten development in the dough. I suggest kneading for 8-10 minutes until it’s smooth and elastic.

The dough should feel smooth, supple, and slightly tacky but not sticky. This is the key to a perfect dough.

“Great bread starts with great technique” – My sourdough baking mantra

First Rise: Letting the Dough Rest

Making sourdough cinnamon rolls starts with the first rise, or bulk fermentation. This stage is where the dough transforms into a complex, flavorful treat. It’s the magic of fermented dough.

Understanding Bulk Fermentation

Bulk fermentation is key for rich flavors and the right texture in your cinnamon rolls. During this time, the sourdough starter breaks down carbs and adds depth of flavor.

• Typical first rise duration: 3-7 hours
• Expected dough volume increase: At least 50%
• Ideal temperature range: 68-70°F

Signs of Proper Fermentation

Spotting when your dough has fermented right needs careful watching. Look for these signs:

1. Noticeable increase in volume
2. Bubbles throughout the dough
3. Soft, pillowy texture
4. Slight wobble when gently shaken

For those trying sourdough cinnamon bun techniques, patience is essential. Every kitchen is different, so learn to understand your dough’s signs.

“Fermentation is not just waiting, it’s transforming.”

Pro tip: If your kitchen is warm, cut down proofing time to avoid over-fermentation. In cooler places, you might need to let the dough rest longer to get full flavor.

Preparing the Cinnamon Filling

Making the cinnamon filling is key to delicious sourdough cinnamon rolls. It turns simple dough into a treat that smells amazing.

I’ve perfected a cinnamon filling for my sourdough cinnamon rolls. It’s sweet and spicy, thanks to top-notch ingredients.

Mixing the Filling Ingredients

To make a great cinnamon filling, you’ll need:

• 1 cup (192 grams) brown sugar
• 1/2 cup (113 grams) unsalted butter, melted
• 1 1/2 tablespoons (12 grams) ground cinnamon
• Pinch of sea salt

How to Spread the Filling Evenly

Spreading the filling is an art. Here’s how to do it right:

1. Let the melted butter cool a bit to avoid dough damage
2. Mix until it’s smooth and spreadable
3. Use an offset spatula for even coverage
4. Don’t spread it to the edges of the dough

“The secret to great cinnamon rolls is in the filling – make sure every inch is coated with deliciousness!”

Pro tip: Your butter should be just right – not too hot or too cold. The filling should be creamy and spread easily over the dough.

Shaping the Rolls

Making the perfect sourdough cinnamon rolls needs patience and skill. The shaping turns your dough into tasty spirals.

Rolling Out the Dough Perfectly

First, let your sourdough starter do its magic. Then, roll out the dough on a clean, floured surface. Try to get a rectangle about 16 x 12 inches.

• Use a rolling pin for even thickness
• Roll with consistent pressure
• Rotate the dough for a uniform shape

Cutting the Rolls with Precision

Spread the filling on the dough and roll it tight. Cutting the rolls right is key for even sizes.

1. Use a sharp knife or dental floss for clean cuts
2. Cut the log into 10-12 equal parts
3. Place the rolls apart in your baking pan

“The secret to perfect sourdough cinnamon rolls is in the shaping and cutting technique.”

Shaping sourdough cinnamon rolls gets better with practice. Each time, you’ll get better at making even rolls.

Second Rise: Preparing for Baking

After shaping your sourdough cinnamon rolls, the second rise is key. It turns your dough into light, airy treats that are a joy to eat.

Importance of the Second Rise

The second rise makes your sourdough cinnamon rolls special. It adds texture and flavor. The yeast works its magic, creating soft, pillowy layers that are irresistible.

Tips for Perfectly Fluffy Rolls

To get the best results, follow these tips:

• Create a warm, draft-free environment for rising
• Cover rolls with a damp cloth to prevent drying
• Look for signs of proper rise: rolls should double in size

Pro tip: Cooler temperatures slow down the rise. This makes your cinnamon rolls taste even better.

“Patience is the secret ingredient in perfect sourdough baking.” – Sourdough Enthuasiast

Baking the Cinnamon Rolls

Now, the fun part begins – baking your sourdough cinnamon rolls! Follow these steps to turn your dough into golden, fragrant treats.

Preheating the Perfect Oven

Preheat your oven to 375°F (190°C). This temperature ensures your rolls bake evenly. They’ll have a golden-brown outside and a soft inside.

Mastering Baking Time and Temperature

Here’s what to do when baking your sourdough cinnamon rolls:

• Place the rolls in the center rack of the oven
• Bake for 35-40 minutes
• Check for a light golden-brown color on top
• Rotate the pan halfway through baking for even browning

“The perfect sourdough cinnamon roll is a delicate balance of crisp exterior and soft, gooey interior.” – Artisan Baker’s Wisdom

Pro tip: Every oven is different. Start checking your rolls at 30 minutes to avoid over-browning. Use a meat thermometer to check the internal temperature reaches 190°F for perfectly baked rolls.

Troubleshooting Baking Challenges

Watch for these signs during baking:

1. Uneven browning: Rotate the pan midway
2. Pale tops: Cover with aluminum foil
3. Too dark: Lower oven temperature by 25°F

Remember, patience is key in creating the ultimate sourdough cinnamon rolls. Happy baking!

Making the Glaze

The perfect frosting recipe can take your sourdough cinnamon rolls from good to spectacular. A delicious glaze is the final touch that makes these rolls unforgettable.

My favorite glaze for sourdough cinnamon rolls uses simple ingredients. It’s all about finding the right mix of sweetness and texture.

Essential Glaze Ingredients

• 4 tablespoons cream cheese
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Achieving the Perfect Glaze Consistency

Getting the ideal frosting recipe takes attention to detail. Start by softening the cream cheese at room temperature. Whisk the ingredients until smooth, adding milk slowly to adjust the thickness.

“The secret to an amazing glaze is patience and precision!” – Baking Enthuasiast

For a thinner glaze, add more milk. For a thicker one, add more powdered sugar. Aim for a silky, pourable glaze that drapes beautifully over your sourdough cinnamon rolls.

Glaze Application Tips

1. Allow rolls to cool slightly before glazing
2. Use a spatula or spoon for even coverage
3. Drizzle or spread generously
4. Let glaze set for 5-10 minutes before serving

Pro tip: Warm rolls will make the glaze melt fast. So, be patient for that perfect finish.

Serving and Storing Sourdough Cinnamon Rolls

After baking your sourdough cinnamon rolls, knowing how to serve and store them is key. My recipe has special tips to keep them fresh and tasty.

Best Ways to Serve the Rolls

Fresh, warm sourdough cinnamon rolls are a breakfast dream. Serve them right after baking for the best taste and texture. Here are some great ways to serve them:

• Serve warm with a pat of butter melting on top
• Pair with a hot cup of coffee or fresh milk
• Enjoy as a special weekend breakfast treat

Storing Your Sourdough Cinnamon Rolls

My baking instructions include tips for storing the rolls. Unfrosted rolls can stay at room temperature for 2-3 days in an airtight container. Freezing is also a great option for longer storage.

• Room temperature storage: 2-3 days in sealed container
• Freezer storage: Up to 3 months

Pro tip for reheating: Warm rolls in the oven at 350°F for 5-7 minutes. This brings back their fresh-baked taste and soft texture. When you’re ready to enjoy frozen rolls, thaw them overnight in the fridge before warming.

“The secret to great sourdough cinnamon rolls is not just in the baking, but in how you store and serve them!” – Sourdough Enthuasiast

Conclusion and Final Thoughts

My sourdough cinnamon rolls recipe is more than just baking. It’s a journey into sourdough baking. I’ve found the amazing versatility and flavor from natural fermentation.

This recipe is adaptable. You can change the filling with nuts, fruits, or spices. It’s a great way to start your sourdough baking journey.

Why I Recommend This Recipe to Everyone

These sourdough cinnamon rolls are healthier than quick-rise recipes. The fermentation makes them taste better and easier to digest. They’re perfect for both new and experienced bakers.

Encouragement to Experiment with Variations

Make this recipe your own. Try black sesame, maple syrup, or different spices. Sourdough baking is all about creativity and patience. Each batch helps you get better and find your style.

Sourdough Cinnamon Rolls Recipe - Easy Steps

These homemade sourdough cinnamon rolls are the perfect combination of tangy, sweet, and fluffy. Made with a naturally fermented sourdough starter, they have a soft texture and a deep, rich flavor. Filled with a buttery cinnamon-sugar mixture and topped with a luscious cream cheese glaze, these rolls make a perfect breakfast treat or special occasion dessert.

Type: Breakfast, Dessert

Cuisine: American, Bakery

Keywords: sourdough cinnamon rolls, homemade cinnamon rolls, sourdough recipes, breakfast pastries, cinnamon roll dough, fermented baking

Recipe Yield: 12 rolls

Calories: 350 kcal per roll

Preparation Time: PT20M

Cooking Time: PT25M

Total Time: P12H

Recipe Ingredients:

• 1/2 cup (120g) active sourdough starter
• 3/4 cup (180ml) warm milk
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1/4 cup (60g) unsalted butter, melted
• 3 1/2 cups (440g) all-purpose flour
• 1 tsp salt
• 1/2 cup (110g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 1 1/2 tbsp ground cinnamon
• 4 oz (115g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp milk (for consistency)

Recipe Instructions: Night Before – Making the Dough: 1. In a large bowl, mix warm milk, sourdough starter, sugar, egg, and melted butter. 2. Gradually add flour and salt, stirring until a sticky dough forms. 3. Knead the dough for 8-10 minutes until smooth and elastic. 4. Cover and let the dough rise overnight (8-12 hours) at room temperature until doubled. Next Day – Rolling & Baking: 5. Lightly flour a surface and roll out the dough into a 12x16-inch rectangle. 6. Spread softened butter over the dough. 7. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough. 8. Roll the dough tightly from the long edge and slice into 12 equal rolls. 9. Arrange in a greased baking dish, cover, and let them rise for 1-2 hours until puffy. 10. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown. Making the Glaze & Serving: 11. Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. 12. Spread glaze over warm cinnamon rolls and serve!

Editor's Rating:
4.9

Pros

• ✅ Naturally fermented for better digestion
• ✅ Rich, deep flavor with a soft texture
• ✅ Perfect for make-ahead baking

Cons

• ❌ Long fermentation time
• ❌ Requires an active sourdough starter