Sweet, soft, and tangy, sourdough cinnamon rolls are a delightful twist on a classic breakfast treat. The subtle sourdough tang complements the sweetness of the cinnamon sugar filling, resulting in a flavor profile that’s richer and more complex than your average cinnamon roll.
By using a sourdough starter instead of commercial yeast, the dough ferments longer, developing a texture that is both fluffy and slightly chewy. While making sourdough cinnamon rolls may require a bit of time and patience, the end result is well worth it.
In this detailed guide, we’ll walk you through each step of making perfect sourdough cinnamon rolls, from preparing the dough to baking and glazing. Let’s dive in!
Why Use a Sourdough Starter?
A sourdough starter is the defining characteristic of these cinnamon rolls, giving them that unique flavor and texture you can’t get from commercial yeast. Instead of using packaged yeast, the starter acts as a natural leavening agent, which also helps in breaking down gluten and developing the dough over time.
Benefits of Using Sourdough in Cinnamon Rolls:
- Natural fermentation: The longer fermentation period enhances the depth of flavor.
- Unique texture: The slow rise results in a texture that is both soft and slightly chewy.
- Tangy flavor: The distinct sourdough tang pairs beautifully with the sweet cinnamon filling.
To get the best results, you need an active, well-maintained sourdough starter. If you’re new to using starters or need some maintenance tips, check out this detailed sourdough starter maintenance guide for everything you need to know.
Ingredients and Tools for Sourdough Cinnamon Rolls
Before starting, it’s essential to gather all your ingredients and tools to make the process seamless. Here’s what you’ll need:
Ingredients:
- Flour: All-purpose flour is recommended, but you can substitute with bread flour for a chewier texture.
- Sourdough Starter: Ensure your starter is active and bubbly, ready to help the dough rise.
- Milk: Whole milk adds richness and moisture to the dough.
- Butter: Use softened butter for both the dough and the filling.
- Sugar: Granulated sugar for the dough and brown sugar for the filling.
- Cinnamon: A crucial ingredient for that classic cinnamon flavor.
- Eggs: Eggs provide structure and richness to the dough.
- Salt: Enhances flavor and balances the sweetness.
Tools:
- Stand Mixer: While kneading by hand is an option, a stand mixer with a dough hook attachment saves time and effort.
- Rolling Pin: You’ll need this to roll out the dough before adding the filling.
- Bench Scraper: Helpful for cutting the dough into even rolls without losing shape.
- Baking Dish: A 9×13 inch baking dish works best for holding the rolls during the second rise and baking.
How to Make Sourdough Cinnamon Rolls: Step-by-Step Guide
1. Mixing the Dough
The dough is the foundation of your sourdough cinnamon rolls, and making it properly is essential. Follow these steps:
- In a stand mixer bowl, combine active sourdough starter, milk, eggs, sugar, and softened butter. Mix on low speed until everything is well combined.
- Slowly add the flour and salt, mixing until a sticky dough forms.
- Continue kneading for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky. You can also knead by hand if preferred.
Once kneaded, transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it rise at room temperature for 4-6 hours, or until the dough has doubled in size. For an overnight rise, you can refrigerate the dough for a slower fermentation.
2. Making the Cinnamon-Sugar Filling
While the dough is rising, prepare the cinnamon-sugar filling. This is the heart of your rolls, providing that sweet and spicy flavor everyone loves.
- In a small bowl, mix together brown sugar and ground cinnamon. Adjust the cinnamon to taste, but don’t be shy with it—it’s what gives the rolls their signature flavor.
- Once the dough has risen, roll it out on a floured surface into a large rectangle.
- Spread softened butter evenly over the dough, followed by the cinnamon-sugar mixture. Make sure the entire surface is well-covered to ensure even flavor throughout the rolls.
Rolling and Shaping the Dough
1. Rolling the Dough
Once your filling is evenly distributed, it’s time to roll the dough into a log. Start from one of the long edges and roll the dough tightly, making sure to maintain an even roll. Use a bench scraper or sharp knife to cut the log into 12 even pieces.
- Arrange the rolls in a greased 9×13 inch baking dish. Make sure the rolls are spaced evenly for even baking.
- Cover the rolls and allow them to rise again for 1-2 hours. The second rise is crucial for creating soft, fluffy rolls.
2. The Second Rise
After shaping the rolls, the second rise gives them the perfect fluffiness. During this time, the dough should rise and become noticeably puffy.
- Let the rolls rise in a warm place until they have doubled in size.
- While waiting, preheat your oven to 350°F (175°C).
Baking Sourdough Cinnamon Rolls
Once your sourdough cinnamon rolls have completed their second rise, it’s time to bake them to golden perfection.
Baking Instructions:
- Place the rolls in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown.
- If the rolls start to brown too quickly, loosely cover them with aluminum foil during the last 10 minutes of baking to prevent over-browning.
Once baked, remove the rolls from the oven and allow them to cool slightly before adding the glaze. Letting them rest for 10-15 minutes ensures the glaze doesn’t melt too much.
If you’re interested in trying another delicious sourdough recipe, check out this guide on Sourdough French Toast for an easy and flavorful morning treat.
Glazing the Sourdough Cinnamon Rolls
No cinnamon roll is complete without a rich, creamy glaze. A cream cheese glaze is a classic choice, but you can experiment with other options like vanilla or caramel glazes. Here’s a simple recipe for a tangy cream cheese glaze:
Cream Cheese Glaze Recipe:
- 4 oz cream cheese, softened.
- 2 tbsp butter, softened.
- 1 cup powdered sugar.
- 1 tsp vanilla extract.
- 2-3 tbsp milk (adjust for desired consistency).
Mix the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk, whisking until you achieve a smooth, pourable glaze. Drizzle the glaze over the warm rolls and let it melt into all the delicious layers.
For a simpler glaze, consider using a basic powdered sugar glaze, mixing powdered sugar with a bit of milk and vanilla extract. Drizzle over the rolls and enjoy!
For a simple and tasty recipe, check out this guide on Sourdough Banana Muffins. It’s a great way to use up overripe bananas and put your sourdough starter to good use.
Variations of Sourdough Cinnamon Rolls
If you’re feeling adventurous, there are several ways to tweak the classic recipe to suit your tastes. Here are a few variations you can try:
1. Chocolate Sourdough Cinnamon Rolls
Add a layer of melted chocolate or cocoa powder to the cinnamon-sugar filling for a decadent twist on the original. You can also sprinkle chocolate chips over the filling before rolling the dough.
2. Nutty Sourdough Cinnamon Rolls
For added crunch, sprinkle chopped nuts such as pecans or walnuts over the cinnamon-sugar filling before rolling. The nuts complement the cinnamon flavor and add extra texture to the rolls.
3. Fruit-Filled Sourdough Cinnamon Rolls
Incorporate dried fruits such as raisins, cranberries, or apricots into the filling for a fruity variation. You can also add fresh berries or apple slices for a seasonal twist.
For more creative cinnamon roll variations, check out this article on unique cinnamon roll fillings.
Storing and Reheating Sourdough Cinnamon Rolls
Sourdough cinnamon rolls are best enjoyed fresh, but if you have leftovers, they store and reheat well.
Storing:
- Room Temperature: Store rolls in an airtight container for up to 2 days.
- Refrigerator: For longer storage, keep the rolls in the refrigerator for up to a week.
- Freezing: You can freeze the rolls for up to 3 months. To reheat, thaw them overnight in the refrigerator and warm them in the oven or microwave.
For more details on storing and reheating cinnamon rolls, refer to this helpful guide on how to keep cinnamon rolls soft and fresh.
FAQs About Sourdough Cinnamon Rolls
Can I make sourdough cinnamon rolls without a sourdough starter?
While it’s possible to make traditional cinnamon rolls with yeast, the flavor and texture won’t be the same without a sourdough starter. Sourdough fermentation creates a depth of flavor that yeast-based recipes can’t replicate.
How long does the dough need to rise?
Depending on the strength of your starter and the temperature of your kitchen, the first rise typically takes 4-6 hours, while the second rise takes 1-2 hours. If you’re short on time, you can refrigerate the dough for a slow, overnight rise.
Can I freeze the dough for later?
Yes, you can freeze the dough after the first rise. Shape the rolls, place them in the baking dish, and freeze them before the second rise. When ready to bake, thaw the rolls overnight in the fridge and allow them to rise at room temperature before baking.
Conclusion: Why You Should Try Sourdough Cinnamon Rolls
Sourdough cinnamon rolls are the perfect combination of sweet, tangy, and soft. The slow fermentation process develops the dough’s flavor and texture, resulting in a cinnamon roll that’s more complex than those made with commercial yeast.
Whether you’re a seasoned sourdough baker or just getting started, these rolls are a great way to experiment with your starter. Plus, the options for fillings and glazes are endless, allowing you to make the recipe your own.
For more tips on making delicious sourdough baked goods, check out this guide on sourdough banana muffins.