There’s something magical about the combination of sweet, spicy cinnamon and tangy sourdough. Baking Sourdough Cinnamon Rolls is an experience that goes beyond creating a delicious treat—it’s a process of nurturing, patience, and creativity. This recipe embraces the art of sourdough baking, blending the depth of natural fermentation with the warm, nostalgic flavors of cinnamon rolls.
Picture this: a cool weekend morning, the kitchen filled with the irresistible aroma of cinnamon and sugar caramelizing in the oven, and the soft chatter of loved ones eagerly awaiting the first bite. These rolls aren’t just about satisfying a sweet tooth; they’re about creating moments of connection and joy.
The beauty of this recipe lies in its ability to adapt to your rhythm. You can make the dough ahead of time, letting it rise overnight for a relaxed morning bake. The long fermentation process develops complex flavors and textures, making these cinnamon rolls tender and irresistibly flavorful. Whether you’re preparing them for a special holiday breakfast or simply treating yourself on a quiet Sunday, these Sourdough Cinnamon Rolls are bound to become a cherished tradition in your home.
Why You’ll Love This Recipe
- Depth of Flavor: The tanginess of the sourdough starter beautifully balances the sweetness of the cinnamon filling, creating a flavor that’s both rich and nuanced.
- Soft and Pillowy Texture: The bread flour and careful kneading result in rolls that are light, fluffy, and satisfying with every bite.
- Healthier Indulgence: The natural fermentation process breaks down gluten and phytic acid, making these rolls easier to digest and potentially more nutrient-friendly.
- Flexible Preparation: Perfect for planning ahead, you can let the dough ferment overnight, so your morning starts with an effortless baking session.
Ingredients You’ll Need
For the Dough:
- 4 cups (480g) bread flour
- 1 cup (240ml) warm milk
- 1 cup (200g) active sourdough starter
- 1/4 cup (50g) dark brown sugar
- 4 tablespoons (57g) unsalted butter, melted
- 1 large egg, room temperature
- 1 1/2 teaspoons (9g) salt
For the Filling:
- 5 tablespoons (71g) unsalted butter, softened
- 1 cup (220g) dark brown sugar
- 2 tablespoons ground cinnamon
For the Frosting:
- 4 ounces (113g) cream cheese, room temperature
- 4 tablespoons (57g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Sourdough Cinnamon Rolls
Making sourdough cinnamon rolls is a journey worth savoring, with each step building anticipation for the delicious final product.
Step 1: Prepare the Dough
- Mix the Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the sourdough starter, warm milk, and brown sugar. Stir until the ingredients are evenly mixed.
- Add Butter and Egg: Pour in the melted butter and crack in the egg. Mix until smooth. The mixture should be slightly thick but pourable.
- Incorporate the Dry Ingredients: Gradually add the bread flour and salt, one cup at a time, until a sticky dough forms. Switch to the dough hook attachment and knead on medium speed for about 5-7 minutes, until the dough becomes smooth and elastic.
- First Rise: Transfer the dough to a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise for 3-7 hours at room temperature. The dough should increase by about 50%.
Step 2: Shape the Rolls
- Roll Out the Dough: Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 16×12 inches.
- Spread the Filling: Evenly spread the softened butter over the surface of the dough, reaching all the edges. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it over the buttered dough.
- Roll and Slice: Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam closed. Use dental floss or a sharp knife to slice the log into 12 even pieces.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving a bit of space between them. Cover and let rise for another 2-4 hours, or until puffy.
Step 3: Bake the Rolls
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 30-35 minutes, or until golden brown on top. Keep an eye on them during the last 5 minutes to prevent overbrowning.
- Remove from the oven and let cool slightly.
Step 4: Make the Frosting
- Cream Butter and Cream Cheese: In a medium bowl, beat together the cream cheese and butter until light and fluffy.
- Add Sugar and Flavoring: Gradually mix in the powdered sugar, vanilla extract, and salt. Beat until smooth.
Step 5: Frost and Serve
Spread the frosting generously over the warm cinnamon rolls, letting it melt slightly into the crevices. Serve immediately and enjoy the soft, gooey perfection of homemade sourdough cinnamon rolls.
Helpful Tips
- Timing the Rise: If your kitchen is cool, place the dough in a slightly warm oven (turned off) to speed up the rising process.
- Cutting the Rolls Cleanly: Use unflavored dental floss to slice the rolls without squishing the dough. Simply slide the floss under the dough log, cross the ends over the top, and pull tightly to slice.
- Refrigeration Option: To make ahead, shape the rolls and refrigerate overnight. Let them come to room temperature in the morning and rise before baking.
Details
- Prep Time: 8 hours (includes rising time)
- Cook Time: 30-35 minutes
- Total Time: 8.5-9 hours
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American-inspired
Notes
- If you prefer a sweeter roll, increase the amount of brown sugar in the filling to 1 1/4 cups.
- For extra decadence, drizzle a little caramel or honey over the frosting before serving.
Nutritional Information
Each roll (with frosting):
- Calories: 325
- Protein: 6g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 1g
Frequently Asked Questions
Q: Can I freeze sourdough cinnamon rolls?
Yes! Freeze the shaped rolls after the second rise, tightly wrapped in plastic. Thaw overnight in the fridge and bake as directed.
Q: How long will these rolls stay fresh?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm before serving for the best texture.
Storage Instructions
- At Room Temperature: Store rolls in an airtight container for 1-2 days.
- Refrigeration: Keep in the fridge for up to a week. Warm in the oven or microwave before eating.
- Freezing: Store baked rolls in a freezer-safe bag for up to 3 months. Thaw and reheat before serving.
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Conclusion
Baking Sourdough Cinnamon Rolls is more than just making a treat; it’s an act of love, patience, and creativity. Whether shared with family or savored alone with a cup of coffee, these rolls bring warmth and joy to any occasion. Give this recipe a try and create your own baking traditions, one delicious bite at a time.
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Sourdough Cinnamon Rolls
Description
There’s something magical about the combination of sweet, spicy cinnamon and tangy sourdough. Baking Sourdough Cinnamon Rolls is an experience that goes beyond creating a delicious treat—it’s a process of nurturing, patience, and creativity. This recipe embraces the art of sourdough baking, blending the depth of natural fermentation with the warm, nostalgic flavors of cinnamon rolls.
Picture this: a cool weekend morning, the kitchen filled with the irresistible aroma of cinnamon and sugar caramelizing in the oven, and the soft chatter of loved ones eagerly awaiting the first bite. These rolls aren’t just about satisfying a sweet tooth; they’re about creating moments of connection and joy.
The beauty of this recipe lies in its ability to adapt to your rhythm. You can make the dough ahead of time, letting it rise overnight for a relaxed morning bake. The long fermentation process develops complex flavors and textures, making these cinnamon rolls tender and irresistibly flavorful. Whether you’re preparing them for a special holiday breakfast or simply treating yourself on a quiet Sunday, these Sourdough Cinnamon Rolls are bound to become a cherished tradition in your home.
Ingredients
For the Dough:
- 4 cups (480g) bread flour
- 1 cup (240ml) warm milk
- 1 cup (200g) active sourdough starter
- 1/4 cup (50g) dark brown sugar
- 4 tablespoons (57g) unsalted butter, melted
- 1 large egg, room temperature
- 1 1/2 teaspoons (9g) salt
For the Filling:
- 5 tablespoons (71g) unsalted butter, softened
- 1 cup (220g) dark brown sugar
- 2 tablespoons ground cinnamon
For the Frosting:
- 4 ounces (113g) cream cheese, room temperature
- 4 tablespoons (57g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Dough
- Mix the Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the sourdough starter, warm milk, and brown sugar. Stir until the ingredients are evenly mixed.
- Add Butter and Egg: Pour in the melted butter and crack in the egg. Mix until smooth. The mixture should be slightly thick but pourable.
- Incorporate the Dry Ingredients: Gradually add the bread flour and salt, one cup at a time, until a sticky dough forms. Switch to the dough hook attachment and knead on medium speed for about 5-7 minutes, until the dough becomes smooth and elastic.
- First Rise: Transfer the dough to a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise for 3-7 hours at room temperature. The dough should increase by about 50%.
Step 2: Shape the Rolls
- Roll Out the Dough: Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 16×12 inches.
- Spread the Filling: Evenly spread the softened butter over the surface of the dough, reaching all the edges. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it over the buttered dough.
- Roll and Slice: Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam closed. Use dental floss or a sharp knife to slice the log into 12 even pieces.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving a bit of space between them. Cover and let rise for another 2-4 hours, or until puffy.
Step 3: Bake the Rolls
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 30-35 minutes, or until golden brown on top. Keep an eye on them during the last 5 minutes to prevent overbrowning.
- Remove from the oven and let cool slightly.
Step 4: Make the Frosting
- Cream Butter and Cream Cheese: In a medium bowl, beat together the cream cheese and butter until light and fluffy.
- Add Sugar and Flavoring: Gradually mix in the powdered sugar, vanilla extract, and salt. Beat until smooth.
Step 5: Frost and Serve
Spread the frosting generously over the warm cinnamon rolls, letting it melt slightly into the crevices. Serve immediately and enjoy the soft, gooey perfection of homemade sourdough cinnamon rolls.
Notes
- If you prefer a sweeter roll, increase the amount of brown sugar in the filling to 1 1/4 cups.
- For extra decadence, drizzle a little caramel or honey over the frosting before serving.