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Homemade, fluffy and delicious sourdough cinnamon rolls. Learn to make this sweet breakfast treat for your family with our step-by-step recipe.
Ordinarily, we say homemade doesn’t mean standing in the kitchen for hours at a time.
That’s definitely true for recipes like our white chocolate and raspberry loaf cake. However, there are some recipes that are worth the effort.
Kim’s sourdough cinnamon rolls are definitely worth the extra time and care.
It should be noted that our recipe was adapted from King Arthur Flour’s sourdough cinnamon rolls.
I want to emphasize the only things sugar-coated in this recipe are the rolls. It will take time and effort to make this treat.
So, if you’re looking for an easier option, then I suggest starting with Kim’s easy cinnamon rolls on our sister-site or these eggnog waffles.
Without further adieu , shall we get started?
How to make sourdough cinnamon rolls?
To make the recipe easier to follow along, I’m breaking it down into sections starting with the dough.
However, be aware that you will need to have an active sourdough starter ready before you begin the recipe.
If don’t have that ingredient already on-hand, then please refer to our post on making sourdough starters.
Cinnamon Roll Dough:
First, combine the flour, sourdough starter, milk, yeast, butter, and egg in the bowl of a stand mixer.
Be sure to use a paddle attachment to mix the ingredients on low speed until a sticky dough forms.
After that, sprinkle the salt in an even layer over the dough. Cover it with a clean towel, and allow the dough to rest for about 20 minutes.
Once the dough rests, using the mixer fitted with a paddle attachment, mix the salt into the dough on low speed for about 1 minute.
Now, increase the speed to medium. Continue to beat for an additional 2 to 3 minutes. The dough should have a smooth texture.
Leave the dough in the bowl, but remove the bowl from the mixer. Cover it and let it rest for 4 hours.
But, you’ll need to complete 1 set of stretch and folds every hour. That’s a total of 4 stretch and folds.
In the meantime, you can prepare the filling while the dough rests.
Make the filling:
To begin, grab a small bowl. Combine the melted butter, brown sugar, and cinnamon.
The mixture will have the texture of thick, wet sand. Set it aside for the time being.
Assembly, Rolling, Cutting and Baking:
When the dough has rested for 4 hours, transfer it to a lightly floured surface.
Roll the dough out into a rectangle roughly 14 x 16 inches. Afterward, spread or crumble the cinnamon sugar filling over the rectangle of dough.
Starting with the longer side of the rectangle, roll the dough into a tight log with the filling in the center.
Surprisingly, your dough will lengthen about 4 inches in total as you roll it.
Use a bench scraper or sharp knife to trim the ends if desired then cut the dough into 8 to 10 equal-sized pieces (about 1 ½ to 2 inches thick).
Now, lightly grease a 9 x 13-inch baking dish with butter or cooking spray. Then, transfer the rolls to the pan.
Cover them with plastic wrap or a clean towel. Allow the rolls to rise in a warm area for 2 to 3 hours before baking.
The rolls should puff up and fill out the pan. However, they may not double in size.
It’s now time to preheat the oven to 350°F. Bake the cinnamon rolls in the preheated oven for 25 to 30 minutes or until the tops are golden brown.
Glaze and Serve:
Grab a small bowl and combine the powdered sugar, milk, and vanilla. Always start with less milk and add extra to reach the desired consistency.
The cinnamon rolls should cool for about 15-minutes before glazing.
Carefully, pour the glaze over the cinnamon rolls, and serve.
You can store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4 days.
Congratulations, your sourdough cinnamon rolls are done! Kim and I hope you enjoy them and wish you all the best 🙂
Looking for another homemade dessert? Then, check out our cherry pie with crumb topping recipe or our Hungarian pancakes (palacsintas)!
Recipe Notes:
- I admit it, we broke a cardinal sin of sourdough baking and used yeast. With that being said, Kim tried this recipe twice without yeast. Both times, she ended up with tasty, cinnamon flavored hockey pucks. If you know how to make them without yeast, let us know.
- Just to emphasize the point, here’s an excerpt from Kim’s recipe notes. “The yeast is optional. However, we recommend using a very active, strong sourdough starter. The cinnamon rolls may not rise quite as high without the yeast and the texture will be more dense.”
- Also, the dough will be significantly more sticky than traditional cinnamon roll dough. Do NOT add extra flour to make it easier to handle. Instead, wet your hands, especially when completing the stretch and folds. Extra flour is only okay when rolling out the dough to shape into a rectangle.
Need an easy breakfast idea? Try our pumpkin oatmeal muffins!
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Sourdough Cinnamon Rolls
Homemade, fluffy and delicious sourdough cinnamon rolls. Learn to make this sweet breakfast treat for your family with our step-by-step recipe.
Ingredients
Dough:
- 3 Cups (360 g) All-Purpose Flour
- 1 Cup (227 g) Active Sourdough Starter
- ¾ Cup (170 g) Milk, warmed to room temperature
- 3 Tablespoons (37 g) Granulated Sugar
- 3 Tablespoons (42 g) Unsalted Butter, softened
- 1 Large Egg (50 g)
- 1 Teaspoon Instant Yeast (optional)
- 1 Teaspoon Salt
Filling:
- 3 Tablespoons (42 g) Unsalted Butter, melted
- ½ Cup (107 g) Brown Sugar, packed
- 1 ½ Tablespoons Cinnamon
Glaze:
- 1 ½ Cups (170 g) Powdered Sugar
- 4 - 5 Tablespoons (70 g) Milk
- 1 Teaspoon Vanilla Extract
Instructions
Dough:
Place the flour, sourdough starter, milk, butter, yeast, and egg in the bowl of a stand mixer. Use a paddle attachment to mix the ingredients on low speed until a sticky dough forms. Sprinkle the salt in an even layer over the dough, cover, and allow the dough to rest for about 20 minutes.
After the dough rests, using the mixer fitted with a paddle attachment, mix the salt into the dough on low speed for about 1 minute then increase the speed to medium. Continue to beat for an additional 2 to 3 minutes. The dough should have a smooth texture. Leave the dough in the bowl, but remove the bowl from the mixer. Cover and let rest for 4 hours while completing 1 set of stretch and folds every hour. While the dough is resting, prepare the filling.
Filling:
In a small bowl, combine the butter, brown sugar, and cinnamon. The mixture will have the texture of thick, wet sand. Set aside.
After the dough rests for 4 hours, transfer it to a lightly floured surface. Roll the dough out into a rectangle roughly 14 x 16 inches. Spread or crumble the cinnamon sugar filling over the rectangle of dough. Start with the longer side of the rectangle and roll the dough into a tight log with the filling in the center. The dough will lengthen about 4 inches as you roll.
Use a bench scraper or sharp knife to trim the ends if desired then cut the dough into 8 to 10 equal-sized pieces (about 1 ½ to 2 inches thick). Lightly grease a 9 x 13-inch baking dish with butter or cooking spray, then transfer the rolls to the pan. Cover with plastic wrap or a clean towel. Allow the rolls to rise in a warm area for 2 to 3 hours before baking.They will appear puffy in appearance and may fill out the space in the pan. However, they may not necessarily double in size.
Preheat the oven to 350°F, and bake the cinnamon rolls in the preheated oven for 25 to 30 minutes or until the tops are golden brown. While the cinnamon rolls bake, make the glaze.
Glaze:
In a small bowl, combine the powdered sugar, milk, and vanilla. Start with less milk and add additional to reach the desired consistency. Set aside.
Remove the cinnamon rolls from the oven and allow to cool until they’re just barely warm to the touch before adding the glaze.
Drizzle the glaze over the cinnamon rolls, and serve warm. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 sourdough cinnamon roll. Actual calories will vary. For more information and tips, please refer to the post.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 275mgCarbohydrates: 41gFiber: 3gSugar: 2gProtein: 6g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.