If you’re a fan of both sourdough baking and cinnamon rolls, this sourdough cinnamon rolls recipe brings the best of both worlds to your kitchen. These rolls have a perfect, fluffy texture with the deep, slightly tangy flavor of sourdough, paired with the sweet and spiced taste of cinnamon sugar filling. Get ready to impress everyone with this delightful recipe that’s perfect for weekend baking!
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Why Sourdough Cinnamon Rolls?
The process of making sourdough cinnamon rolls takes patience but yields incredible results. Using sourdough starter instead of commercial yeast adds layers of flavor, making these rolls richer than ordinary cinnamon rolls. The natural fermentation also breaks down gluten, potentially making the rolls easier to digest.
- Enhanced Flavor: The sourdough starter gives a distinct depth that commercial yeast can’t achieve.
- Health Benefits: Naturally leavened with sourdough starter, these rolls have beneficial probiotics that aid digestion.
- Soft and Fluffy Texture: Sourdough helps make the rolls incredibly tender and pillowy, ideal for soaking up the delicious cinnamon filling and cream cheese frosting.
Ingredients for the Sourdough Cinnamon Rolls Recipe
To get started, gather these key ingredients:
- Dough:
- 1 cup active sourdough starter
- 3 ½ cups bread flour (for a chewier texture, but all-purpose flour works too)
- 1 cup whole milk, warmed
- ½ cup sugar
- 2 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 tsp salt
- Filling:
- ¾ cup brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp butter, softened
- Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk for desired consistency
Step-by-Step Guide to Making Sourdough Cinnamon Rolls
Step 1: Prepare the Sourdough Starter
Before starting this recipe, ensure you have an active sourdough starter. If needed, feed the starter a day or two before baking to achieve a bubbly and well-fermented texture.
- Check Activity: The starter should be bubbly, active, and have doubled in size after feeding.
- Feed the Starter: If your starter has been in the fridge, bring it to room temperature, discard half, and feed with equal parts flour and water.
Step 2: Mix the Dough
To get the perfect sourdough cinnamon rolls, mix the dough well, and allow it time to ferment.
- Warm the Milk: In a saucepan, gently warm the milk to about 110°F, not hot, to avoid killing the starter.
- Combine Ingredients: In a mixing bowl, combine the sourdough starter, milk, sugar, eggs, softened butter, and salt.
- Add Flour Gradually: Slowly add the bread flour until a smooth dough forms. Knead for 8–10 minutes until the dough is soft but not sticky.
- Rest and First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for 3–4 hours or until doubled in size.
Step 3: Roll Out and Add Filling
- Roll the Dough: After the first rise, lightly flour your surface and roll out the dough into a rectangle about ¼ inch thick.
- Spread the Filling: In a small bowl, combine the brown sugar and cinnamon. Spread softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly across the surface.
- Roll and Slice: Starting at one long edge, roll the dough tightly into a log. Use dental floss or a sharp knife to slice the log into 12 equal pieces.
Step 4: Second Rise
- Arrange Rolls in a Pan: Place the sliced rolls in a greased baking pan.
- Allow Rolls to Rise Overnight: Cover with plastic wrap and let them rise overnight in the refrigerator, or at room temperature for 1–2 hours until puffed up and nearly doubled.
Baking Sourdough Cinnamon Rolls
Step 5: Bake the Rolls
- Preheat the Oven: Set your oven to 375°F (190°C).
- Bake: Put the pan in the oven and bake for 20–25 minutes, or until the tops are golden brown.
Step 6: Make the Cream Cheese Frosting (150 words)
Meanwhile, as the rolls bake, make the frosting.
- Mix Ingredients: In a bowl, blend together softened cream cheese, butter, powdered sugar, vanilla, and milk. Beat until smooth.
- Frost the Rolls: Let the baked rolls cool slightly, then generously spread the frosting over the top, allowing it to melt into the warm rolls.
Serving and Storing Sourdough Cinnamon Rolls
- Serving: Serve warm for the best taste and texture. The frosting will melt slightly, creating a delicious, gooey topping.
- Storing: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- Reheating: Reheat individual rolls in the microwave for 10–15 seconds.
FAQs
Can I make sourdough cinnamon rolls without an active starter?
No, an active sourdough starter is essential for this recipe, as it provides both flavor and rise to the dough.
How are sourdough cinnamon rolls different from traditional cinnamon rolls?
Sourdough cinnamon rolls have a deeper flavor and softer texture, thanks to natural fermentation.
How long can I keep sourdough cinnamon rolls?
Stored properly, they can last up to a week in the fridge.
Tips for Success with Sourdough Cinnamon Rolls
- Using the Right Flour: Bread flour creates a chewier texture, while all-purpose flour will yield softer rolls.
- Active Starter: Ensure your sourdough starter is fed and active to achieve the best rise and flavor.
- Resting Periods: Be patient during the resting and proofing stages for fluffy, airy rolls.
Conclusion
With this sourdough cinnamon rolls recipe, you can bring the bakery to your own kitchen. The process requires some planning and patience, but the result is worth every step. These rolls are ideal for breakfast, brunch, or a special treat. Enjoy the rich, tangy, and sweet flavor that only sourdough cinnamon rolls can offer!