Sourdough cinnamon rolls

Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are a delightful twist on the classic sweet roll. The natural tang of sourdough adds depth to the flavor, while the rich cinnamon-sugar filling makes every bite indulgent. Perfect for breakfast, brunch, or a cozy weekend treat.

This recipe produces soft, fluffy rolls with a lightly chewy texture and a sweet glaze finish.

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Why You’ll Love These Rolls

• Tangy flavor from sourdough starter

• Soft, pillowy texture with a slight chew

• Naturally leavened for depth of flavor

• Can be made overnight for convenience

• Perfect for glazing or drizzling with icing

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Ingredients (Makes 12 rolls)

Dough

• 250 g (1 cup) active sourdough starter, 100% hydration

• 240 ml (1 cup) whole milk, warm

• 60 g (¼ cup) sugar

• 2 large eggs

• 60 g (¼ cup) unsalted butter, melted

• 500 g (4 cups) all-purpose flour

• 1 tsp salt

Filling

• 100 g (½ cup) brown sugar

• 2 tbsp ground cinnamon

• 60 g (¼ cup) unsalted butter, softened

Glaze (Optional)

• 120 g (1 cup) powdered sugar

• 2–3 tbsp milk or cream

• ½ tsp vanilla extract

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Instructions

Step 1: Prepare the Dough

1. In a large bowl, combine sourdough starter, warm milk, sugar, eggs, and melted butter.

2. Gradually add flour and salt, mixing until a soft dough forms.

3. Knead for 8–10 minutes by hand or with a stand mixer until smooth and elastic.

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Step 2: First Rise

1. Place dough in a lightly greased bowl, cover with a cloth, and let rise 4–6 hours at room temperature, or until doubled in size.

2. For overnight fermentation, refrigerate the dough after initial mixing and allow it to rise slowly in the fridge.

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Step 3: Roll Out the Dough

1. On a lightly floured surface, roll the dough into a rectangle about 40×30 cm (16×12 in).

2. Spread softened butter evenly over the surface.

3. Mix brown sugar and cinnamon, then sprinkle over the butter.

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Step 4: Shape the Rolls

1. Starting from the long side, roll the dough tightly into a log.

2. Cut into 12 equal slices.

3. Place the rolls cut-side up in a greased 9×13-inch baking pan.

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Step 5: Second Rise

1. Cover the pan loosely and let the rolls rise 1–2 hours, or until puffy.

2. Preheat the oven to 180°C (350°F) during the last 20 minutes of the rise.

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Step 6: Bake

1. Bake rolls for 25–30 minutes, until golden brown on top.

2. Optional: Cover loosely with foil during the last 10 minutes to prevent over-browning.

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Step 7: Glaze

1. While warm, whisk powdered sugar, milk, and vanilla until smooth.

2. Drizzle over the rolls or brush lightly for a sweet finish.

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Tips for Perfect Sourdough Cinnamon Rolls

• Use a ripe, active starter for best flavor and rise.

• Don’t overfill with cinnamon sugar to prevent leakage.

• Let rolls cool slightly before glazing to avoid melting the icing completely.

• For extra fluffiness, give the dough a stretch-and-fold during the first rise.

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Variations

• Pecan or Walnut Cinnamon Rolls: Sprinkle chopped nuts with the cinnamon sugar filling.

• Raisin or Cranberry Rolls: Add ½ cup dried fruit for a chewy twist.

• Maple Glaze: Replace milk in the glaze with maple syrup for extra flavor.

• Chocolate Cinnamon Rolls: Add mini chocolate chips with the filling.

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Storage

• Store in an airtight container at room temperature for 2–3 days.

• Refrigerate for up to 5 days; reheat before serving.

• Freeze baked rolls for up to 1 month; thaw overnight and reheat.

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Final Thoughts

Sourdough cinnamon rolls combine the comfort of classic rolls with the depth of sourdough flavor. They are soft, tangy, and perfect for sharing. With a little planning, these rolls can be made ahead, allowing you to enjoy bakery-quality treats at home with minimal fuss.