The concept of warm cinnamon rolls is a truly magical one, it seems impossible to resist sinking one’s teeth into one. Every bite is infused with the rich, gooey filling, the soft dough, which practically melts in your mouth, and finally, the perfectly formed sweet glaze. It nothing less than an act of spirituality; the merging of flavors and textures reaches the zenith of that heinous of human indulgences. Bringing your favorite classic with a deep and pleasant sourdough twist is something to behold.
The richness of flavors from souring ripens the spirit of the cinnamon not only amazingly but also in a beautiful contradiction. One spoonsome of this thing, particularly as it is, would perk you to new levels of happiness and contentment. This Sourdough Cinnamon Rolls Recipe will not send you back to your senses.
Why Sourdough?
This unique flavor profile not only improves the taste but also makes each bite feel more satisfying and rewarding.
Beyond the flavor, sourdough also makes the dough softer and easier to digest thanks to the fermentation process. This Sourdough Cinnamon Rolls Recipe is perfect if you’re trying to put your sourdough starter to good use (because, let’s face it, we all have one sitting in the fridge waiting for a project).
Ingredients You’ll Need for Homemade Sourdough Cinnamon Rolls
Before we dive into the process, let’s make sure you have everything ready:
1. the Dough
- 1 cup (240 ml) sourdough starter (active and bubbly)
- 3/4 cup (180 ml) whole milk (warm)
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 4 tbsp (60 g) unsalted butter (softened)
- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
2. the Filling
- 1/2 cup (100 g) brown sugar (packed)
- 2 tbsp ground cinnamon
- 4 tbsp (60 g) unsalted butter (softened)
3. the Cream Cheese Glaze
- 4 oz (113 g) cream cheese (softened)
- 2 tbsp (30 g) unsalted butter (softened)
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp (30 ml) milk
Step-by-Step Instructions for Making Sourdough Cinnamon Rolls
1: Mix the Dough
Start by combining the sourdough starter, warm milk, sugar, egg, softened butter, flour, and salt in a large mixing bowl. Stir everything until combined a rough dough. Knead the dough for 8–10 minutes until it’s smooth and stretchy. If you’re using a stand mixer, let the dough hook handle the kneading for about 5 minutes.
2: Bulk Fermentation (Overnight Rise)
Transfer the whole dough into a greased bowl and place after covering it up with some greased plastic wrap. Let it rest at room temperature overnight, or for 8–12 hours, until it doubles in size. During this time, the dough develops its signature sourdough tang and a soft texture.
3: Mix in the Baking Soda and Baking Powder
The following morning, scatter the soda and powder over the flour. Mix very gently. This process guarantees the rolls have a fluffy, delicate taste.
4: Roll Out the Dough
Roll the dough out on a floured surface into a rectangle about 12×18 inches. Try to keep the thickness even so the rolls bake uniformly.
5: Prepare the Filling
In a small bowl, combine the softened butter, brown sugar, and ground cinnamon to make a smooth mixture. Spread filling mixture on top of the rolled-out dough, leaving a small border from where the dough is about to join together so the filling does not ooze out while rolling.
6: Roll and Cut the Cinnamon Rolls
From a long side, roll the dough up to a log. Cut the log into twelve evening pieces with a dental floss, or a sharp knife. Place the rolls in a greased 9 x 13 inch pan, ensuring there is space between them to allow for rising.
7: Bake Your Sourdough Cinnamon Rolls
Heat your oven in advance to 375°F (190°C). Bake the rolls for 25–30 minutes, or until they’re golden brown on top and your kitchen smells incredible.
8: Make the Glaze
As the rolls cool slightly, Whisk together the cream cheese and butter in a small bowl until the mixture is smooth and creamy. Add the powdered sugar, vanilla extract, and milk, mixing until you get a creamy glaze. Spread it generously over the warm rolls.
Tips for Making Perfect Sourdough Cinnamon Rolls
- Plan Your Timing
Sourdough recipes take time due to the fermentation process. Start your dough the night before you plan to bake so it has plenty of time to rise. - Use Active Starter
Your sourdough starter needs to be bubbly and active for the best results. Feed it a few hours before starting the dough. - Dental Floss for Slicing
Using dental floss to cut the rolls is a game-changer. It prevents the dough from squishing and keeps your rolls perfectly round. - Don’t Skip the Glaze
The cream cheese glaze is the cherry on top. It ties all the flavors together and makes the rolls irresistibly gooey.
Why These Rolls Are Worth the Effort
Sourdough cinnamon rolls are not merely a treat; they are an occasion in themselves! The lengthy rest of the dough that includes fermentation also brings forward a taste. Taste-wise, they are feathery! The sourness from the sourdough is just the perfect balance for the sweetness of the cinnamon-sugar filling, making for an intense flavor experience.
Probably the appearance of sourdough cinnamon rolls from the beginning is just pure magic, but who can resist one from the warm bite after rolling out the dough?
Serving Suggestions
The idea for breakfast, brunch, or dessert, the cinnamon rolls are perfect. Match them with a hot cup of coffee or cold milk to a true comfort-giving moment. It is perfect for sharing as well—just get ready for everyone’s request for the recipe!
FAQs
Why are my Sourdough Cinnamon Rolls Recipe not fluffy?
If your sourdough cinnamon rolls are not fluffy, it could be due to a few factors:
Under-proofing or over-proofing: The dough may not have had enough time to rise, or it may have risen too long. Proper fermentation is crucial for fluffiness.
Sourdough starter health: If your starter isn’t active or bubbly enough, it won’t provide the necessary lift for the rolls. Make sure your starter is well-fed and bubbly before using it.
Kneading issues: Insufficient kneading could lead to dense dough. Kneading properly guarantees that the dough develops enough gluten to trap air bubbles and create a light texture.
Incorrect flour: Using the wrong flour, or too much flour, can lead to dense rolls. Measure flour carefully, and consider using a softer flour like bread flour for better results.
What not to do with sourdough?
Here are a few things to avoid when working with sourdough:
Don’t use an inactive starter: Make sure your sourdough starter is fully active and bubbly before using it. An inactive starter won’t rise your dough effectively.
Don’t skip the resting time: Proper fermentation is essential for sourdough. Rushing through the proofing process will result in denser, less flavorful bread.
Don’t over-handle the dough: Sourdough dough is more delicate than dough made with commercial yeast. Overworking it can damage the gluten structure, resulting in a denser texture.
Don’t store your starter improperly: Keep your sourdough starter in a cool, draft-free environment, and feed it regularly to maintain its activity. Failing to do so can result in a sluggish or unhealthy starter.
Why is sourdough bread not fattening?
It’s not so fattening, sourdough, as it scores lower on the glycemic index than a variety of other types of bread, thanks to fermentation. The fermentation brings about the breakdown of some of the starch in the flour, which is a really good thing because it often means that it is easier on someone’s stomach and if less blood sugar spike occurs. There must be moderation in all its uses, sourdough the same, as part of a balanced meal. Its emphasis is on improved nutrition, fiber content, and digestibility compared to the bread raised with typical commercial yeast.
Which flour is best for cinnamon rolls?
All-purpose flour is the best flour for making cinnamon rolls since it provides the ultimate balance between texture and tenderness. For a touch more chewy texture, opt for bread flour, which has a somewhat higher protein content for quite a loafy roll. A mixture of all-purpose and cake flours can also be employed for light rolls. It is crucial that flours be measured meticulously and the dough be fine-tuned as needed to achieve the chewiest, fluffiest cinnamon rolls.
Final Thoughts
To know one delicious recipe that has an interesting twist, looks homemade, and has an enticing sweet-soured base of flavor, searching for the time spent for making sourdough-based cinnamon rolls would certainly throw your hat into the ring with some words. Such molluscs: softer, spicier (but very mellow spicy, not hot). Having homey charm, it’s hard to outshine. The sweetness and sourness cut through it all in harmony that grabs you for seconds. Adding an alluring sourdough dimension goes on to infuse the cinnamon roll with a whole spectrum of flavors. So make sure you’re all geared up with your sourdough mother and go on to give it a go.
The luscious and pungent smell coming from nuts and cinnamon in your kitchen, which is one more thing to be grateful for—they will make you a euphoric palate-maker! Anyone who enjoys baking could take on a recipe, either mastering his or her own style or learning along the way. Please tell us how you’re doing because I’d really like to learn about your baking endeavors and the little tweaks you made in this recipe!
Happy baking! And enjoy this badminton of flavors!
More Relevant Recipes
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Sourdough Cinnamon Rolls Recipe
- Total Time: 55 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Learn how to make soft and flavorful sourdough cinnamon rolls recipe with this easy recipe. Perfectly sweet, tangy, and topped with creamy glaze!
Ingredients
1. the Dough
- 1 cup (240 ml) sourdough starter (active and bubbly)
- 3/4 cup (180 ml) whole milk (warm)
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 4 tbsp (60 g) unsalted butter (softened)
- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
2. the Filling
- 1/2 cup (100 g) brown sugar (packed)
- 2 tbsp ground cinnamon
- 4 tbsp (60 g) unsalted butter (softened)
3. the Cream Cheese Glaze
- 4 oz (113 g) cream cheese (softened)
- 2 tbsp (30 g) unsalted butter (softened)
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp (30 ml) milk
Instructions
Start by combining the sourdough starter, warm milk, sugar, egg, softened butter, flour, and salt in a large mixing bowl. Stir everything until combined a rough dough. Knead the dough for 8–10 minutes until it’s smooth and stretchy. If you’re using a stand mixer, let the dough hook handle the kneading for about 5 minutes.
Transfer the whole dough into a greased bowl and place after covering it up with some greased plastic wrap. Let it rest at room temperature overnight, or for 8–12 hours, until it doubles in size. During this time, the dough develops its signature sourdough tang and a soft texture.
The following morning, scatter the soda and powder over the flour. Mix very gently. This process guarantees the rolls have a fluffy, delicate taste.
Roll the dough out on a floured surface into a rectangle about 12×18 inches. Try to keep the thickness even so the rolls bake uniformly.
In a small bowl, combine the softened butter, brown sugar, and ground cinnamon to make a smooth mixture. Spread filling mixture on top of the rolled-out dough, leaving a small border from where the dough is about to join together so the filling does not ooze out while rolling.
From a long side, roll the dough up to a log. Cut the log into twelve evening pieces with a dental floss, or a sharp knife. Place the rolls in a greased 9 x 13 inch pan, ensuring there is space between them to allow for rising.
Heat your oven in advance to 375°F (190°C). Bake the rolls for 25–30 minutes, or until they’re golden brown on top and your kitchen smells incredible.
As the rolls cool slightly, Whisk together the cream cheese and butter in a small bowl until the mixture is smooth and creamy. Add the powdered sugar, vanilla extract, and milk, mixing until you get a creamy glaze. Spread it generously over the warm rolls
Notes
- Use a well-fed sourdough starter for best results.
- Let the dough rest for at least 1 hour for optimal rise and flavor.
- The glaze is optional but adds a sweet finish to the cinnamon rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: sourdough cinnamon rolls, homemade cinnamon rolls, cinnamon rolls with glaze, sourdough recipe, soft cinnamon rolls, easy cinnamon rolls
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