Whether you enjoy them fresh out of the oven or turn them into a show-stopping dessert, these sourdough cinnamon rolls offer endless possibilities for creative variations. From incorporating unexpected spices to experimenting with unique toppings, the world of cinnamon rolls is yours to explore.
Cinnamon rolls are more than just a sweet treat; they are a warm and comforting experience. They can transport you to blissful childhood mornings or elevate any brunch gathering. These spirals are a delightful combination of soft, buttery dough and a luscious, cinnamon-infused filling, all topped off with a creamy glaze that adds sweetness.
But what sets sourdough cinnamon rolls apart is the unique flavor that comes from harnessing the power of natural fermentation. With its active and living culture of wild yeasts and bacteria, sourdough starter brings a whole new dimension to these delectable treats. The tanginess of the sourdough not only complements the sweetness of the cinnamon but also takes these rolls to the next level.
Why is this the best recipe?
- One of the secrets behind this recipe’s success lies in the fermentation process. The flavors deepen and become more complex by allowing the sourdough starter to develop and interact with the other ingredients slowly. This slow fermentation also contributes to the soft, moist texture that defines a truly remarkable cinnamon roll.
- Another element that sets this recipe apart is the careful balance of flavors. High-quality cinnamon and a touch of nutmeg add warmth and depth to the filling, while the sourdough’s tanginess complements the sugar glaze’s sweetness. This harmonious marriage of flavors creates a cinnamon roll that is simply irresistible.
- Furthermore, using natural sweeteners, such as honey or maple syrup, instead of refined sugar adds a wholesome touch to these treats. The natural sweetness enhances the flavors without overwhelming the palate, allowing the sourdough and spices to shine through.
- Lastly, this recipe emphasizes the importance of patience and mindfulness in baking. From the initial feeding of the starter to the final proofing, every stage is given the time to develop fully. This slow and deliberate approach results in perfectly balanced cinnamon rolls with a pillowy softness that melts in your mouth.
Ingredients and substitutes
- First, let’s talk about flour. While this recipe calls for a combination of bread and all-purpose flour, you can experiment with different types to add a twist to your rolls. Consider using whole wheat flour for a nuttier flavor or a combination of spelt and rye flour for a heartier texture. The beauty of sourdough baking is that it allows for flexibility in flour choices. So, feel free to unleash your creativity.
- Next, let’s move on to the filling. While the classic combination of butter, brown sugar, and cinnamon is hard to beat, you can get creative here. Swap out the brown sugar for coconut sugar, or experiment with spices like cardamom or nutmeg. For an extra special touch, add chopped nuts or dried fruit to the filling for an added crunch or sweetness.
- Now, let’s talk about the filling’s best friend – the glaze. Cream cheese frosting is a classic choice, but you can customize it to your liking. Add a touch of lemon zest for a refreshing twist. Or substitute the cream cheese with mascarpone or Greek yogurt for a tangy and creamy glaze. Don’t be afraid to play around with flavors and textures to find the perfect complement to your cinnamon rolls.
Step-by-step sourdough cinnamon rolls
- Autolyze – Combine the active sourdough starter, warm milk, and eggs in a mixing bowl. Add the flour and combine well. Leave to autolyze for 30 to 60 minutes.
- Knead – Attach the dough hook to the stand mixer. Add the sugar, salt, and soft butter. Knead on medium-low speed for 10 minutes until it is soft and elastic.
- Rise – Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 2-3 hours or until it doubles.
Pro tip – Leave the dough to rise overnight in the fridge for up to 24 hours. - Cinnamon filling – In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until it forms a smooth paste. Set aside.
- Roll – After the dough has doubled, punch it down to release the air. Roll out the dough on a floured surface into a 16 x 12-inch rectangle. (I rolled mine to a 14 x 14 large circle.
- Shape – Spread the cinnamon filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut – Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
Pro tip – I divide the dough first into 4, then each into three, making 12 rolls. - Proof – Place the rolls in a greased 9×13-inch baking pan, leaving a little space between them. Cover the pan with plastic wrap and let the rolls rise for another 1-2 hours or until they have doubled.
Pro tip – Alternatively, leave the rolls to proof in the fridge overnight for up to 12 hours.
- Oven – When the rolls are almost double in size, preheat your oven to 350°F / 175°C / Gas mark 4.
- Bake – Once the rolls have risen, bake them in the oven for 20-25 minutes or until golden brown and cooked through. Once the cinnamon rolls are out of the oven, let them cool for about 10 minutes.
- Cream cheese frosting – While the cinnamon rolls are baking, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a bowl until smooth. Add the powdered sugar and vanilla extract and continue to beat until well combined.
Pro tip – If the frosting is too thick, thin it with a bit of milk and add a tablespoon until it reaches your desired consistency. - Frosting – Spread the cream cheese frosting over the warm cinnamon rolls while still in the pan. Allow the frosting to melt slightly, and then serve the cinnamon rolls warm.
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Frequently asked questions
Yes, you can use all-purpose flour instead of bread flour for your sourdough cinnamon roll dough. However, keep in mind that bread flour has a higher protein content, which helps create a chewier texture in the rolls. If you use all-purpose flour, your rolls might turn out slightly lighter and less chewy, but they will still be delicious.
To know if your sourdough starter is ready for use in your cinnamon roll dough, look for signs of bubbles and a pleasant, slightly tangy aroma. Ideally, your starter should have doubled in volume and be at its peak activity. It should appear frothy and have a texture similar to thick pancake batter. If your starter doesn’t show these signs, give it more time to ferment and become active before using it.
Absolutely! Preparing the dough the night before and baking the rolls in the morning is a great time-saving option. After shaping the rolls, place them in the refrigerator overnight for their final rise. In the morning, simply take them out, let them come to room temperature for about an hour, and then bake as directed. This way, you’ll have freshly baked sourdough cinnamon rolls without having to wake up early to start the process.
Yes, you can freeze the unbaked sourdough cinnamon rolls for later enjoyment. After shaping the rolls, place them on a parchment-lined baking sheet and freeze until firm. Once frozen, transfer the rolls to a freezer-safe bag or container. When you’re ready to bake, simply take them out of the freezer, let them thaw and rise at room temperature until doubled in size, and then bake as directed.
Sourdough Cinnamon Rolls
Whether you enjoy them fresh out of the oven or turn them into a show-stopping dessert, these sourdough cinnamon rolls offer endless possibilities for creative variations. From incorporating unexpected spices to experimenting with unique toppings, the world of cinnamon rolls is yours to explore.
Video
Ingredients
- 280 g (1 cups) Active sourdough starter
- 120 ml (½ cups) Warm milk
- 50 g (¼ cup) Granulated sugar
- 100 g (2 large) Eggs
- 500 g (4 cups) All-purpose flour
- 11 g (1½ tsp) Kosher salt
- 113 g (½ cup) Unsalted butter softened
- 113 g (½ cup) Unsalted butter softened
- 200 g (1 cup) Brown sugar packed
- 2 tbsp Ground cinnamon
- 113 g (½ cup) Cream cheese softened
- 60 g (¼ cup) Unsalted butter softened
- 125 g (1 cup) Powdered sugar
- 1 tsp Vanilla extract
Method
- Autolyze – Combine the active sourdough starter, warm milk, and eggs in a mixing bowl. Add the flour and combine well. Leave to autolyze for 30 to 60 minutes.280 g Active sourdough starter, 120 ml Warm milk, 100 g Eggs
- Knead – Attach the dough hook to the stand mixer. Add the sugar, salt, and soft butter. Knead on medium-low speed for 10 minutes until it is soft and elastic.50 g Granulated sugar, 500 g All-purpose flour, 11 g Kosher salt, 113 g Unsalted butter
- Rise – Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 2-3 hours or until it doubles.
- Cinnamon filling – In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until it forms a smooth paste. Set aside.113 g Unsalted butter, 200 g Brown sugar, 2 tbsp Ground cinnamon
- Roll – After the dough has doubled, punch it down to release the air. Roll out the dough on a floured surface into a 16 x 12-inch rectangle. (I rolled mine to a 14 x 14 large circle.
- Shape – Spread the cinnamon filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut – Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
- Proof – Place the rolls in a greased 9×13-inch baking pan, leaving a little space between them. Cover the pan with plastic wrap and let the rolls rise for another 1-2 hours or until they have doubled.
- Oven – When the rolls are almost double in size, preheat your oven to 350°F / 175°C / Gas mark 4.
- Bake – Once the rolls have risen, bake them in the oven for 20-25 minutes or until golden brown and cooked through. Once the cinnamon rolls are out of the oven, let them cool for about 10 minutes.
- Cream cheese frosting – While the cinnamon rolls are baking, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a bowl until smooth. Add the powdered sugar and vanilla extract and continue to beat until well combined.113 g Cream cheese, 60 g Unsalted butter, 125 g Powdered sugar, 1 tsp Vanilla extract
- Frosting – Spread the cream cheese frosting over the warm cinnamon rolls while still in the pan. Allow the frosting to melt slightly, and then serve the cinnamon rolls warm.
Notes
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- First and foremost, take the time to feed your sourdough starter. A well-fed starter will ensure a robust rise and distinct tanginess in your rolls. Remember to plan ahead by feeding your starter the night before or at least several hours before you plan to make the dough. This will give the wild yeast ample time to activate and infuse your rolls with that unmistakable sourdough flavor.
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- Additionally, pay close attention to the consistency of the dough. The amount of flour needed can vary depending on several factors, such as the humidity in your kitchen or the hydration of your starter. It’s better to start with a slightly sticky dough and gradually add more flour as needed, rather than ending up with dry and dense rolls. Trust your intuition and adjust the flour accordingly to achieve a soft and supple dough that’s a joy to work with.
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- When it comes to rolling out the dough, a light touch is key. Avoid pressing down too firmly, as this can deflate the trapped air bubbles and hinder the rise. Instead, gently guide the dough into a rectangular shape, using a rolling pin to maintain an even thickness. If the dough starts to resist, give it a few minutes to relax before continuing. Patience pays off!
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- Another pro tip is to butter your baking dish generously. This helps prevent the rolls from sticking and imparts a delicious buttery flavor. Don’t be shy with the butter—spread it lavishly on the bottom and sides of the dish before arranging your rolls. This will create a luscious caramelized coating that’s utterly irresistible.
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- Once your sourdough cinnamon rolls are beautifully baked and golden brown, resist the temptation to dig in right away. Allowing them to cool for a few minutes prevents burnt tongues and also gives the flavors a chance to develop fully. While they may be tantalizingly fragrant straight out of the oven, exercising a little patience will reward you with an even more heavenly taste.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi. Tried the recipe with regular fresh cream and it was a bit thin but tasted superb. When you say heavy cream, do you mean heavy whipping cream?
I use heavy cream between 32 to 38% fat. Thanks