There’s something truly enchanting about sinking your teeth into a freshly baked cinnamon roll. The rich, gooey filling that oozes with every bite, the soft, pillowy dough that practically melts in your mouth, and the sweet, sticky glaze that ties it all together—each mouthful is a blissful experience that feels like pure comfort. Indeed, it’s the perfect combination of textures and flavors, making it the ultimate indulgence. Now, imagine taking this beloved classic and adding a sourdough twist. The tangy depth the sourdough brings not only improves the flavor but also adds a unique complexity that takes it far beyond the traditional recipe. In fact, it’s every bit as incredible as it sounds—and more. Try this Sourdough Cinnamon Rolls Recipe for an unforgettable treat.
Sourdough Cinnamon Rolls Recipe with a touch of sourdough starter brings a unique and delightful balance of sweet and tangy flavors that’s downright addictive. The tangy flavor from the sourdough adds a depth that takes the cinnamon rolls to a whole new level, making them even more satisfying than traditional recipes. Sure, they require a bit more effort and patience, but trust me, the payoff is absolutely worth it. Whether you’re a seasoned baker with plenty of experience or a beginner looking to try something new and exciting, this Sourdough Cinnamon Rolls Recipe will blow your mind—and your taste buds.
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 for Homemade Sourdough Cinnamon Rolls
Start by combining the sourdough starter, warm milk, sugar, egg, softened butter, flour, and salt in a large mixing bowl. Stir everything together until it forms 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 for Soft Sourdough Cinnamon Rolls)
Transfer the dough to a greased bowl and cover it tightly with 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 for Fluffy Cinnamon Rolls
After the overnight rise, sprinkle the baking soda and baking powder over the dough. Knead it gently to incorporate these ingredients evenly. This step guarantees your rolls will have a fluffy, tender crumb.
4: Roll Out the Dough for Sourdough Sweet Rolls
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, mix the softened butter, brown sugar, and cinnamon until it forms a smooth paste. Spread the filling mixture over the rolled-out dough, leaving a small border around the edges to keep the filling from spilling out when you roll it up.
6: Roll and Cut the Cinnamon Rolls
Starting at one of the long edges, roll the dough tightly into a log. Use dental floss or a sharp knife to slice the log into 12 even pieces. Arrange the rolls in a greased 9×13-inch baking dish, leaving space between them for rising.
7: Bake Your Sourdough Cinnamon Rolls
Preheat your oven 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
While the rolls cool slightly, beat the cream cheese and butter together in a bowl until smooth. 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 more than just a treat—they’re an experience. The slow fermentation process not only improves the flavor but also makes the rolls incredibly soft and tender. The tangy sourdough balances the sweet cinnamon-sugar filling, creating a flavor combination that’s complex and satisfying.
And honestly, there’s just something special about making these from scratch. From the moment you roll out the dough to that first warm bite, it’s pure baking bliss.
Serving Suggestions
Sourdough cinnamon rolls are perfect for breakfast, brunch, or even dessert. Pair them with a hot cup of coffee or a cold glass of milk for the ultimate comfort-food moment. They’re also great for sharing—just be ready for everyone to ask 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?
Sourdough bread isn’t inherently fattening, as it tends to have a lower glycemic index compared to other breads due to the fermentation process. The natural fermentation helps break down some of the starches in the flour, which can make it easier to digest and may result in less of a blood sugar spike. However, like any bread, sourdough should still be consumed in moderation as part of a balanced diet. The key difference is the higher nutritional value and digestibility it offers compared to other breads made with commercial yeast.
Which flour is best for cinnamon rolls?
The best flour for cinnamon rolls is typically all-purpose flour, which provides a good balance of texture and tenderness. If you want a slightly chewier roll, you can opt for bread flour, which has a higher protein content, helping to develop more gluten for a fluffier texture. For lighter rolls, you might also use a mix of all-purpose flour and a small amount of cake flour. It’s important to measure flour carefully and adjust as necessary to get the right dough consistency for the softest, fluffiest cinnamon rolls.
Final Thoughts
If you’re looking to try a recipe that’s a little different but totally worth the time and effort, these sourdough cinnamon rolls are calling your name. Additionally they’re soft, flavorful, and have a homemade charm that’s hard to beat, offering a perfect balance of sweet and tangy notes that will leave you craving more. The unique twist of using sourdough adds a depth of flavor that takes the classic cinnamon roll to new heights. Plus, you’ll feel like a true baking pro when you pull that tray of golden, gooey rolls out of the oven, with the perfect swirl and a slightly crispy, sugary top.
So, grab your sourdough starter and give these a try. Your kitchen will smell amazing, and I promise your taste buds will thank you for this unforgettable treat. Whether you’re a seasoned baker or just starting out, these rolls will make you feel like you’ve mastered the art of baking. Let me know how they turn out—I’d love to hear about your baking adventures and any fun twists you added to the recipe!
Happy baking, and enjoy every bite!
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