Delicious Sourdough Cinnamon Rolls Recipe

Enjoy the amazing smell and softness of homemade sourdough cinnamon rolls. This recipe uses sourdough starter discard for a natural rise. It makes the rolls soft and fluffy, without needing commercial yeast.

Start making the dough the night before. Let it ferment for 8-12 hours at 67-68°F (20-21°C). Then, bake them to perfection the next morning.

Key Takeaways

Sourdough starter discard provides the leavening for these homemade cinnamon rolls
Dough ferments overnight for 8-12 hours at 67-68°F (20-21°C) temperature range
No commercial yeast required for these soft, fluffy cinnamon rolls
Includes a delicious cinnamon-sugar filling and cream cheese glaze
Perfect for holidays, weekends, or special occasions

Why These Sourdough Cinnamon Rolls Are Special

Try the amazing taste and texture of these homemade sourdough cinnamon rolls. They’re different from regular cinnamon rolls because they use a sourdough starter for leavening. This makes them special and fun to bake.

Health Benefits of Homemade Sourdough

The sourdough dough’s long fermentation makes grains easier to digest. It’s great for people with gluten sensitivities. The sourdough starter’s wild yeast leavens the dough naturally, without commercial yeast. This process also boosts the rolls’ flavor and nutrition, making them a healthier treat.

Perfect Texture and Flavor Profile

The sourdough fermentation adds a rich, tangy flavor. The result is soft, fluffy, and gooey rolls. They have layers of brown sugar and cinnamon butter. The cream cheese icing adds a creamy, indulgent touch that complements the sourdough perfectly.

No Commercial Yeast Required

This recipe uses the wild yeast from the sourdough starter, along with baking soda and baking powder. No commercial yeast is needed. This makes the baking process more authentic and traditional. The sourdough leavening gives these cinnamon rolls a unique and satisfying texture.

Essential Ingredients and Equipment

To make these tasty sourdough cinnamon rolls, you’ll need some important ingredients and tools. Let’s look at what you’ll need for this recipe.

First, you’ll need an active sourdough starter. This natural yeast will give your rolls a special flavor. Also, use high-quality bread flour for a chewier, tender texture.

Other key ingredients include whole milk, softened butter (both salted and unsalted), brown sugar, eggs, kosher salt, baking soda, baking powder, cinnamon, cream cheese, heavy cream, maple syrup or honey, and vanilla extract.

For equipment, you’ll need a stand mixer with a dough hook attachment, measuring cups and spoons, a silicone spatula, a large bowl, a cast-iron skillet or baking dish, an immersion blender (optional), and a kitchen scale (also optional).

With these ingredients and tools ready, you’re set to make the most delicious sourdough cinnamon rolls. Your family and friends will love them.

Sourdough Cinnamon Rolls Recipe

Get ready to enjoy the amazing smell and taste of overnight sourdough cinnamon rolls. This recipe shows you how to make soft, cinnamon-sugar-filled rolls. They use a sourdough starter for extra flavor and texture.

Overnight Dough Preparation

Start by mixing your active sourdough starter, flour, honey, water, eggs, and melted coconut oil in a stand mixer. Knead the dough until it’s smooth and can be stretched like a windowpane. Then, put the dough in an oiled bowl, cover it tightly, and let it ferment for 8-12 hours at room temperature.

Making the Cinnamon-Sugar Filling

The next day, add baking soda, baking powder, and salt to the dough. Knead for 5 minutes. In another bowl, mix softened butter, organic brown sugar, and cinnamon to make the cinnamon roll filling.

Rolling and Shaping Techniques

On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border around the edges. Roll the dough into a log shape, pinching the ends to seal. Cut the log into 12 equal portions using a thread or dental floss. Place the homemade cinnamon rolls in a greased cast-iron skillet or baking dish.

Bake the sourdough cinnamon rolls at 375°F for 20-25 minutes. They should be lightly browned and cooked through. Enjoy the perfect mix of sourdough fermentation, cinnamon-sugar goodness, and a delightful texture.

Baker’s Schedule and Make-Ahead Options

Making sourdough cinnamon rolls is a fun task. With some planning, you can enjoy them whenever you want. Start the process the night before you plan to bake.

First, make the sourdough dough and let it ferment overnight. This takes about 9-10 hours at room temperature. It lets the flavors grow and the dough get airy.

The next morning, add the leavening agents, shape the rolls, and bake them. The final proofing takes about 2 hours. So, you’ll have fresh rolls ready by late morning.

Want to start earlier? The recipe has a make-ahead option. You can prepare the rolls, put them in a baking dish, and refrigerate them for up to 12 hours or freeze them. If refrigerated, let them rest for 2 hours before baking. If frozen, thaw them overnight in the fridge before baking.

This flexible sourdough cinnamon rolls timeline lets you enjoy the treats whenever you want. Whether you wake up early or sleep in, the make-ahead cinnamon rolls option is perfect for you.

Conclusion

This sourdough cinnamon roll recipe is a perfect mix of taste, texture, and health. You can make the best sourdough cinnamon rolls for any special day or a cozy weekend breakfast. The long fermentation and natural leavening make these treats truly special.

The sourdough starter in this homemade cinnamon roll recipe makes it stand out. It gives a better rise and a tangy flavor, unlike regular yeast rolls. Thanks to Alaska sourdoughs and San Francisco bakers, you can make cinnamon rolls that are truly unique.

Whether you’re an experienced baker or just starting, this recipe is for you. It’s flexible, allowing you to prepare the dough overnight or freeze it ahead of time. So, get your oven ready, gather your ingredients, and enjoy the amazing smell and taste of homemade sourdough cinnamon rolls.

FAQ

Why are my sourdough cinnamon rolls not fluffy?

Make sure you knead the dough well. Also, let it ferment for 8-12 hours at the right temperature. This long time is important for making the dough soft and fluffy.

What should I avoid when making sourdough cinnamon rolls?

Don’t use sourdough starter that’s too old or too acidic. It can make the dough sour and dense. Also, be gentle when shaping the dough to avoid making the rolls tough.

What type of flour is best for sourdough cinnamon rolls?

Use all-purpose flour or freshly-milled hard wheat flour. They have more protein, which is good for the dough’s texture. But, don’t add too much whole wheat flour, as it can make the dough heavy.

Why is homemade sourdough healthier than commercial yeast?

Sourdough’s long fermentation breaks down gluten, making grains easier to digest. The wild yeast and bacteria in the starter add nutrients and probiotics. These are good for your gut health, especially for those with gluten sensitivities.

Delicious Sourdough Cinnamon Rolls Recipe | Homemade