Discover the joy of baking with this easy homemade sourdough cinnamon rolls recipe. Use your sourdough starter or discard to make soft, buttery cinnamon rolls. These rolls will take you to a bakery experience without commercial yeast.
Enjoy the warm cinnamon-sugar filling and the sweet powdered sugar glaze. It’s perfect with the tender sourdough. This recipe is easy, even for beginners. It uses simple ingredients to get bakery-quality results.
Table of Contents
Key Takeaways
- Utilizes active sourdough starter or discard for a unique flavor profile
- No commercial yeast required for a more natural leavening process
- Offers flexible proofing options to fit your schedule
- Achieves a pillowy-soft, buttery texture with a warm cinnamon-sugar filling
- Topped with a sweet powdered sugar glaze for the ultimate cinnamon roll experience
Why These Sourdough Cinnamon Rolls Are Perfect for Every Baker
Bakers of all skill levels will adore these sourdough discard cinnamon rolls. They get their amazing taste and softness from a ripe sourdough starter. This starter replaces commercial yeast, adding a unique flavor that traditional recipes can’t match.
Benefits of Using Sourdough Starter
Using sourdough starter in this recipe has many perks. It makes the rolls taste tangy and complex, perfect with cinnamon-sugar. It also makes the dough soft and fluffy, so your overnight sourdough cinnamon rolls or same day sourdough cinnamon rolls will always be tender.
No Commercial Yeast Required
This recipe is special because it doesn’t need commercial yeast. The sourdough starter does all the work, making the rolls rise beautifully. This is great for bakers who like natural methods or have special diets.
Flexible Proofing Options
This recipe is also flexible when it comes to rising. You can let the dough rise overnight for deeper flavor or bake it the same day for a quicker treat. This flexibility suits both busy and new bakers, making it a favorite for many.
“The sourdough cinnamon rolls are the talk of the town. They sell out within the first hour at the market, with thousands sold each month!”
Essential Ingredients for Sourdough Cinnamon Rolls Recipe
Making the perfect sourdough cinnamon rolls needs the right ingredients. Bread flour is at the core, giving the dough a chewy texture. Whole milk adds softness, and the active sourdough starter or discard gives that tangy taste.
For the filling, you’ll need softened butter, brown sugar, and ground cinnamon. The cream cheese glaze is made with powdered sugar, milk, and vanilla extract. It’s a rich topping.
| Ingredient | Quantity |
|---|---|
| Bread flour | 3 1/2 to 4 1/4 cups |
| Whole milk | 1/2 cup |
| Active sourdough starter | 1 cup |
| Softened butter | 4 tablespoons |
| Brown sugar | 1/2 cup |
| Ground cinnamon | 2 tablespoons |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
You can make some changes to the recipe. Try using all-purpose flour instead of bread flour. Or, swap brown sugar for white sugar. You can also use almond or oat milk instead of regular milk.
“The key to perfect sourdough cinnamon rolls is striking the right balance between the tangy sourdough flavor and the sweet, cinnamony filling.”
Kitchen Tools and Equipment You’ll Need
Baking sourdough cinnamon rolls needs the right tools and equipment. From must-haves to nice-to-haves, the right gear makes a big difference. It affects your baking experience and the taste of your rolls.
Basic Equipment
- Mixing bowls: You’ll need sturdy bowls for the dough and fillings.
- Rolling pin: A quality rolling pin is key for even dough rolling.
- Baking dish: Pick a 12″ cast iron skillet, 10″ spring-form pan, or a 9″ x 13″ dish for baking.
Optional Tools for Better Results
While basic tools are a must, these extras can take your rolls to the next level:
- Stand mixer: A stand mixer with a dough hook makes kneading easy.
- Cheese grater: A fine grater is great for cinnamon-sugar filling.
- Bench scraper: A bench scraper helps with dough transfer and shaping.
Baking Vessels Options
Choosing the right vessel is key for baking cinnamon rolls:
- 12″ cast iron skillet: It offers a beautiful presentation and even browning.
- 10″ spring-form pan: Its removable sides make release and clean-up easy.
- 9″ x 13″ baking dish: A classic choice for bigger batches.
- Baking sheet lined with parchment paper: For a rustic look, bake on a sheet.
For perfect sourdough cinnamon rolls, you need the right cinnamon roll baking equipment and kitchen tools for sourdough baking. Quality tools make baking more fun and your results better.
Understanding Your Sourdough Starter Requirements
When making sourdough cinnamon rolls, you can use an active starter or discard. If you have an active starter, feed it the night before. Let it double in size over 8-12 hours, making sure it’s ready.
If you choose sourdough discard, you’ll need baking powder and baking soda. These are key to help your rolls rise well. The discard alone might not be enough.
| Starter Type | Preparation Process | Leavening Requirements |
|---|---|---|
| Active Sourdough Starter | Feed the starter the night before, allowing it to double in size over 8-12 hours | No additional leavening agents needed |
| Sourdough Discard | Use discard directly from your refrigerator | Include baking powder and baking soda to ensure proper rise |
Knowing the needs for active starter and discard lets you adjust your recipe. This way, you get the perfect rise and texture every time.
“Sourdough discard adds a wonderful tanginess and moisture to these cinnamon rolls, making them truly irresistible.”
Step-by-Step Mixing and Dough Preparation
Making the perfect sourdough cinnamon roll dough is a rewarding task. Start by mixing dry ingredients like flour, sugar, salt, and spices in a big bowl. Next, add the wet ingredients, including the active sourdough starter, milk, and butter. Mix until the dough comes together.
Creating the Perfect Dough Consistency
To get the dough just right, kneading is crucial. You can knead by hand or with a stand mixer. The dough should be soft, smooth, and easy to shape after 8-10 minutes.
Tips for Proper Kneading
- Dust your work surface lightly with flour to prevent sticking.
- Use the heel of your hand to push the dough away from you, then fold it back towards you.
- Rotate the dough a quarter turn after each push and fold.
- Knead until the dough becomes smooth and elastic.
Fermentation Guidelines
Now, let the sourdough fermentation do its thing. Put the dough in a lightly greased bowl, cover it, and let it rise at room temperature for 4-8 hours. Or, refrigerate it overnight for a deeper flavor.
Keep an eye on the dough as it ferments. Adjust the time based on your kitchen’s temperature to avoid over-proofing. The dough should double in size before moving on.
Making the Perfect Cinnamon-Sugar Filling
The secret to irresistible cinnamon rolls is the filling. This cinnamon-sugar paste is the heart and soul of your homemade sourdough treats. You’ll need softened butter, brown sugar, and ground cinnamon to make it.
Begin by beating the softened butter in a medium bowl until it’s light and fluffy. Next, add the brown sugar and ground cinnamon. Whisk until they mix into a smooth, spreadable paste. If it’s too thick, heat it in the microwave for 10-15 seconds to soften it.
The paste should be spreadable and almost whipped-like. This makes it easy to coat the dough evenly. You’ll get those signature cinnamon swirls in every bite.
| Ingredient | Quantity |
|---|---|
| Softened Butter | 1/2 cup (113g) |
| Brown Sugar | 3/4 cup (150g) |
| Ground Cinnamon | 2 tablespoons (12g) |
With the cinnamon-sugar paste ready, you’re almost there. Spread it over the dough, then roll and cut your sourdough cinnamon rolls. You’ll have a delicious, homemade treat.
Rolling and Shaping Techniques
Learning to roll and shape your sourdough cinnamon rolls is crucial. It helps you get the perfect texture and look. Begin by rolling out the dough into an 18″ x 12″ rectangle. Make sure it’s even all over.
Spread the cinnamon-sugar paste over the dough, leaving a 1-inch gap on one edge.
Tips for Even Rolling
- Use a lightly floured rolling pin to roll the dough. Start from the center and roll outwards.
- Rotate the dough often to keep it a rectangle.
- If it sticks, dust the surface and the rolling pin with flour.
Cutting Perfect Portions
After rolling and filling, it’s time to cut the dough into rolls. Use a sharp knife or dental floss for clean cuts. Cut the dough into 9-12 equal parts. This ensures each roll is the same size.
Remember, the secret to great sourdough cinnamon rolls is patience and detail. With practice, you’ll get better at rolling and cutting.
Proofing and Baking Instructions
Getting your sourdough cinnamon rolls just right is key. They should be soft, gooey, and light. Follow these steps to make your homemade rolls perfect every time.
First, place the shaped rolls in a greased pan. You can let them proof at room temperature for 2-3 hours. This will make them puff up noticeably. Or, you can proof them for 2 hours at room temperature, then chill them overnight before baking.
Another option is to chill the rolls right away. This lets you bake them whenever you’re ready, within 8-48 hours.
When it’s time to bake, heat your oven to 350°F (180°C). Bake the rolls for 35-40 minutes, until they’re golden on top. Watch them closely towards the end to avoid over-browning.
| Proofing Method | Proofing Time |
|---|---|
| Room temperature | 2-3 hours |
| 2 hours room temperature, then refrigerate overnight | 10-12 hours |
| Immediately refrigerate | 8-48 hours |
The proofing time can change based on your kitchen’s temperature and your starter’s strength. Keep an eye on the rolls and adjust the time as needed for the best rise and texture.
By following these steps, you’ll make the most delicious sourdough cinnamon rolls. They’re sure to wow your family and friends.
Creating the Ultimate Cream Cheese Glaze
Take your homemade sourdough cinnamon rolls to the next level with a luscious cream cheese glaze. This topping is rich and creamy, making your baked goods a true indulgence. It perfectly complements the tangy sourdough flavors.
Glaze Consistency Tips
To get the perfect glaze, start by melting 4 tablespoons of butter in a bowl. Add 8 ounces of softened cream cheese and beat until it’s smooth and creamy. Then, mix in 2 cups of powdered sugar slowly, making sure it’s lump-free.
Stir in 1 teaspoon of vanilla extract and 1 tablespoon of milk. Adjust the milk as needed to get the right consistency.
Application Techniques
- Apply the first layer of cream cheese glaze right after the cinnamon rolls come out of the oven. This lets the warm rolls soak up the glaze, making them moist and delicious.
- Let the rolls cool for about 30 minutes. Then, apply a second layer of glaze for a thicker, more indulgent topping. This will give your rolls a beautiful, glazed finish.
The secret to a perfect cream cheese glaze is finding the right balance. Adjust the ingredients to get the spreadability and thickness you want. Enjoy your heavenly cinnamon roll frosting!
Why are my sourdough cinnamon rolls not fluffy?
Sourdough cinnamon rolls may lack fluffiness due to over-proofing, under-proofing, or insufficient hydration. Ensure the dough has enough time to rise and the right balance of ingredients for lightness.
What is the secret to fluffy sourdough?
The key to fluffy sourdough lies in proper fermentation, using a healthy starter, maintaining ideal hydration levels, and kneading well. Patience and time allow the dough to develop a light texture.
Why didn’t my sourdough cinnamon rolls rise?
If your sourdough cinnamon rolls didn’t rise, it could be due to inactive yeast, cold dough, or insufficient proofing time. Ensure your starter is active and provide the right conditions for rising.
Are cinnamon rolls rich or lean dough?
Cinnamon rolls are typically made from a rich dough, as they contain butter, sugar, eggs, and milk, which contribute to their soft, tender texture compared to lean dough recipes like French bread.
What country is known for cinnamon rolls?
Sweden is famously known for its cinnamon rolls, particularly “kanelbullar.” This traditional pastry is enjoyed throughout Scandinavia and has a rich cultural significance in Swedish baking traditions.
Is French bread rich dough or lean dough?
French bread is considered a lean dough because it typically contains flour, water, salt, and yeast, without the addition of fats, sugars, or eggs, resulting in a crusty, chewy texture.
Conclusion
This easy homemade sourdough cinnamon rolls recipe is perfect for all bakers. It uses a flavorful sourdough starter and simple ingredients. These cinnamon rolls are great for any time, from breakfast to holidays.
The cinnamon rolls turn out soft, fluffy, and full of flavor. They’re sure to become a favorite in your family. Whether you’re new to baking or a sourdough expert, this recipe is easy to follow. Try it out and enjoy the homemade sourdough cinnamon rolls.
This recipe combines delicious flavor with convenience. It offers flexible proofing options and uses a sourdough starter. It’s a must-try for anyone who loves baking. Start making homemade sourdough cinnamon rolls today and take your baking to the next level.
FAQ
What is the key benefit of using sourdough starter in this cinnamon roll recipe?
Sourdough starter adds depth of flavor and makes the cinnamon rolls soft and pillowy.
Do I need to use commercial yeast in this recipe?
No, you don’t need commercial yeast. The sourdough starter does the job, making the rolls light and fluffy.
What are the flexible proofing options for these sourdough cinnamon rolls?
You can choose from several proofing options. Options include 2-3 hours at room temperature, or 2 hours at room temperature followed by overnight refrigeration. You can also refrigerate them immediately for 8-48 hours. This flexibility suits different schedules and preferences.
Can I use all-purpose flour instead of bread flour?
Yes, you can swap all-purpose flour for bread flour. The rolls might have a slightly different texture, but they’ll still be delicious.
What type of baking dish can I use for these sourdough cinnamon rolls?
You can bake them in a 12″ cast iron skillet, 10″ spring-form pan, 9″ x 13″ baking dish, or a baking sheet lined with parchment paper.
Can I use sourdough discard instead of active starter?
Yes, sourdough discard works too. If using discard, you’ll need to add baking powder and baking soda for the right rise.
How do I achieve the perfect cinnamon-sugar filling consistency?
Mix softened butter, brown sugar, and cinnamon until it’s fluffy and spreadable. If it gets crumbly, warm it in the microwave a bit to get it right.
What is the key to cutting the cinnamon roll dough into even portions?
Use a serrated knife or dental floss to cut the dough into 9-12 even pieces. This ensures clean cuts.
How do I apply the cream cheese glaze for the best results?
Glaze the rolls in two stages. First, when they’re hot from the oven. Then, again after 30 minutes of cooling. This gives the best coverage and texture.
Homemade Sourdough Cinnamon Rolls
Equipment
- Mixing bowls
- Rolling Pin
- Baking dish (12″ cast iron skillet or 9×13 pan)
- Stand mixer (optional)
- Cheese grater (optional)
- Bench scraper (optional)
Ingredients
- 3 1/2 to 4 1/4 cups bread flour
- 1/2 cup whole milk
- 1 cup active sourdough starter
- 4 tablespoons softened butter
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Dough:
- In a large bowl, mix the dry ingredients: flour, sugar, salt, and cinnamon. Add wet ingredients: milk, butter, and sourdough starter. Stir until dough comes together. Knead the dough for 8-10 minutes until smooth and elastic.
Fermentation:
- Place dough in a greased bowl, cover with a cloth, and let it rise at room temperature for 4-8 hours, or refrigerate overnight.
Prepare the Filling:
- Beat softened butter, brown sugar, and ground cinnamon until smooth. Spread evenly over rolled dough.
Shape the Rolls:
- Roll dough into a rectangle, spread the filling, then roll tightly. Cut into 9-12 equal pieces.
Proofing and Baking:
- Place the rolls in a greased baking dish, let them proof for 2-3 hours at room temperature, or refrigerate overnight. Preheat oven to 350°F (180°C). Bake for 35-40 minutes until golden and bubbly.
Glaze:
- Mix softened cream cheese, powdered sugar, butter, and vanilla extract to make the glaze. Apply glaze to rolls once they come out of the oven.
Serve:
- Allow rolls to cool slightly, then apply a second layer of glaze. Serve warm.
Nutrition
