If you’re a fan of warm, gooey cinnamon rolls and you’re looking for a way to make them even more delicious, then sourdough cinnamon rolls are your perfect answer. With their fluffy texture and tangy undertones from the sourdough starter, these rolls are a delightful treat that will impress both beginners and seasoned bakers. Best of all, this recipe requires no stand mixer, and you can even prepare the dough overnight, making them a convenient yet indulgent choice for breakfast or brunch.
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Why Sourdough Cinnamon Rolls Are a Must-Try
Sourdough cinnamon rolls are a fantastic combination of classic comfort food and the distinctive flavor of sourdough. The use of sourdough starter discard, or even an active sourdough starter, elevates these rolls with a tender crumb and subtle tang, creating a depth of flavor that regular cinnamon rolls simply can’t match. These rolls bake up soft, buttery, and fluffy, while the cinnamon-sugar filling and sweet glaze make each bite a little slice of heaven.
Whether you’re a beginner or an experienced baker, sourdough cinnamon rolls are easy to make and perfect for any occasion. With minimal hands-on time, they’re perfect for lazy weekends or holiday mornings when you want something special without too much effort.
Ingredients for Sourdough Cinnamon Rolls
Here’s a breakdown of the ingredients that come together to make these irresistible sourdough cinnamon rolls:
- Unfed sourdough starter discard: This ingredient gives the dough its signature tangy flavor and adds moisture to the rolls.
- Unsalted butter: Cold butter is grated and incorporated into the dough, giving it a flaky texture and rich flavor.
- All-purpose flour: Provides structure and creates the soft dough that forms the base for the rolls.
- Honey: Adds a touch of sweetness that balances the sourdough flavor.
- Buttermilk: Adds tenderness to the dough and a slight tang, enhancing the overall flavor.
- Salt: Enhances the sweetness and balances the flavors in the dough.
- Baking soda and baking powder: These leavening agents help the dough rise quickly, eliminating the need for a second rise.
Cinnamon-Sugar Filling
- Melted butter: Coats the dough and helps the cinnamon-sugar filling stick.
- Ground cinnamon: A key flavor element, infusing the rolls with that warm, comforting cinnamon taste.
- Brown sugar: Sweetens the filling and adds a rich caramel flavor.
Cinnamon Roll Glaze
- Powdered sugar: Creates the smooth texture of the glaze.
- Melted butter: Adds richness and smoothness to the glaze.
- Vanilla extract: Enhances the flavor profile of the glaze with its aromatic sweetness.
- Milk: Helps achieve the perfect glaze consistency.
Step-by-Step Instructions for Perfect Sourdough Cinnamon Rolls
- Mix the Dough
The night before baking, begin by preparing the dough. Grate cold butter into a mixing bowl. Add the flour and toss with a fork to coat the butter in the flour. Use a bench scraper to cut the butter into the flour until you achieve pea-sized crumbs. Add the sourdough starter discard, buttermilk, honey, and salt, and mix everything together. Cover the bowl and allow the dough to ferment at room temperature overnight. - Add Leavening Agents
The next morning, add the baking soda and baking powder to the dough. Mix it in with your hands to ensure everything is evenly incorporated. - Roll Out the Dough
Generously flour your work surface and roll out the dough into a 12-inch by 24-inch rectangle. - Prepare the Cinnamon-Sugar Filling
Brush the rolled-out dough with melted butter. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough, leaving a small border around the edges. - Form the Rolls
Starting from the long edge, carefully roll the dough into a log shape. Cut the log into 12 even slices using a bench scraper or a sharp knife. Arrange the rolls in a buttered cast iron skillet. - Bake the Rolls
Bake the cinnamon rolls in a preheated 375°F oven for 35 to 40 minutes, or until the tops are golden brown. - Make the Glaze
While the rolls are baking, prepare the glaze by mixing melted butter, powdered sugar, vanilla extract, and milk in a small bowl. Stir until smooth and creamy. - Glaze and Serve
Once the cinnamon rolls are done baking, remove them from the oven and immediately drizzle the glaze over the hot rolls.
Tips & Tricks for Perfect Sourdough Cinnamon Rolls
- Don’t Over-ferment: Be mindful of the temperature of your kitchen. If it’s too warm, the dough may ferment too quickly and become overly sticky, making it harder to work with. If this happens, you can add a little extra flour to the dough.
- Extra Flavor: For an even richer flavor, consider adding vanilla extract to the dough or cinnamon to the glaze.
- Proper Storage: Store any leftover cinnamon rolls at room temperature for up to 2-3 days. For longer storage, freeze the baked rolls without glaze and reheat them in the oven when ready to serve.
Pairing Ideas and Variations
These sourdough cinnamon rolls can be paired with a variety of accompaniments for a perfect breakfast or brunch:
- Coffee or Tea: A steaming cup of coffee or tea complements the warmth and sweetness of the rolls.
- Cream Cheese Frosting: If you prefer a tangy frosting, swap the glaze for a creamy cream cheese frosting.
- Nutty Crunch: Add chopped nuts, like pecans or walnuts, to the cinnamon-sugar filling for an extra crunch.
- Spicy Kick: For a spicy variation, include a pinch of cayenne pepper in the cinnamon-sugar filling for a subtle heat.
Making Ahead and Freezing Tips
- Overnight Rolls: Assemble the rolls the night before and refrigerate them overnight. In the morning, let them sit at room temperature for 30 minutes before baking.
- Freezing Rolls: To freeze the rolls, arrange the unbaked rolls in a pan, cover with plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, thaw and bake as usual.
Health Benefits and Flavor of Sourdough
Sourdough isn’t just delicious, it’s also easier on the digestive system than regular bread due to its natural fermentation process. The long fermentation helps break down gluten and phytic acid, making the dough more digestible and nutrient-rich. Plus, the use of sourdough starter discard means you’re reducing food waste while making something absolutely scrumptious.
Sourdough cinnamon rolls are an excellent way to enjoy a beloved classic with the added benefits of homemade sourdough. Whether you’re making them for a holiday, weekend brunch, or just because, they are sure to become a family favorite.
Conclusion: Why You’ll Love These Sourdough Cinnamon Rolls
Sourdough cinnamon rolls offer the perfect balance of flavor, texture, and ease, making them a must-try for both beginners and seasoned bakers alike. The tangy undertones from the sourdough starter paired with the rich, buttery dough and sweet cinnamon-sugar filling create a treat that’s both comforting and unique. With the option to prepare the dough overnight, you can enjoy fresh, warm cinnamon rolls with minimal effort, making them perfect for special occasions or lazy weekends. Whether you’re new to baking or a sourdough pro, these rolls are sure to become a beloved favorite in your kitchen.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! While this recipe is designed to use sourdough starter discard, you can substitute an active sourdough starter. If using an active starter, skip the baking soda and baking powder. Let the rolls rise in the skillet for 1 to 1.5 hours before baking to allow the dough to ferment and rise naturally.
How can I store leftover sourdough cinnamon rolls?
Store leftover cinnamon rolls at room temperature for 2-3 days, loosely covered. If you need to keep them longer, freeze the rolls before glazing and reheat in the oven at 350°F until heated through. Then, glaze while warm.
Can I make these cinnamon rolls in advance?
Yes, you can assemble the rolls the night before and refrigerate them overnight. In the morning, let them sit at room temperature for about 30 minutes before baking. This makes for a perfect make-ahead breakfast option!
More Relevant Recipes
- Pumpkin Overnight Oats
- Peanut Butter Banana Chocolate Chip Oatmeal Bars
- Vegan Strawberry Cream Danish
Sourdough Cinnamon Rolls
- Total Time: 10-12 hours (overnight fermentation) + 35-40 minutes baking
- Yield: 12 rolls 1x
Description
These sourdough cinnamon rolls are soft, fluffy, and bursting with flavor. Made using sourdough starter discard, they have a slight tang that balances perfectly with the cinnamon-sugar filling. This recipe is easy to follow, with minimal prep time, and makes for a delicious treat that can be prepared overnight.
Ingredients
- 8 tablespoons (113 g) unsalted butter, cold
- 2 ½ cups (300 g) all-purpose flour
- ⅓ cup (100 g) sourdough starter discard
- 1 cup (240 g) buttermilk
- 1 tablespoon + 1 teaspoon (25 g) honey
- ¾ teaspoon (4 g) fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (150 g) light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (56 g) melted butter (for the filling)
- 1 tablespoon (14 g) melted butter (for the glaze)
- 1 cup (120 g) powdered sugar (for the glaze)
- 1 teaspoon (5 g) vanilla extract (for the glaze)
- 2 tablespoons (30 g) milk (for the glaze)
Instructions
- Grate the cold butter into a mixing bowl and add the flour. Toss to coat the butter in the flour. Use a bench scraper to cut the butter into the flour until it resembles pea-sized crumbs.
- Add the sourdough starter discard, buttermilk, honey, and salt to the bowl. Mix until fully incorporated. Cover and let ferment overnight at room temperature.
- The next morning, add the baking soda and baking powder to the dough and mix well with your hands.
- Flour your work surface and roll the dough into a 12″ x 24″ rectangle.
- Brush the melted butter onto the dough, then sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a ½ inch border on the edges.
- Roll the dough tightly from one long edge into a log shape. Cut the log into 12 even pieces using a sharp knife or bench scraper.
- Arrange the rolls in a buttered 12-inch cast iron skillet, ensuring they are evenly spaced.
- Bake the rolls in a preheated 375°F (190°C) oven for 35-40 minutes, or until golden brown on top.
- While the rolls are baking, prepare the glaze by mixing melted butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once the rolls are baked, remove from the oven and drizzle the glaze over the hot rolls. Serve warm.
Notes
- If the dough is too sticky, add a small amount of extra flour, but be careful not to alter the dough’s texture.
- To make ahead, assemble the rolls the night before and refrigerate overnight. Allow them to sit at room temperature for about 30 minutes before baking.
- For a lighter glaze, reduce the powdered sugar to 1 cup and adjust the milk for a thinner consistency.
- If you prefer cream cheese frosting, swap the glaze for a simple cream cheese icing.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 334 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
