Homemade Sourdough Cinnamon Rolls
Discover the joy of baking with these easy sourdough cinnamon rolls made using sourdough starter or discard. These rolls are soft, buttery, and free from commercial yeast, delivering a bakery-like experience at home.
Equipment
- Mixing bowls
- Rolling Pin
- Baking dish (12" cast iron skillet or 9x13 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
Calories: 350kcalCarbohydrates: 55gProtein: 4gFat: 14g
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