How to Make Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are a delightful blend of tangy sourdough flavor and the warm, sweet, spiced filling of cinnamon. These fluffy, decadent rolls are perfect for breakfast, brunch, or even a dessert treat. The fermentation process used in sourdough enhances the dough’s flavor, resulting in a rich and complex taste, while still keeping the rolls soft and tender.

Using sourdough in your cinnamon rolls can also provide health benefits, thanks to the natural fermentation process that breaks down the grains and improves digestion. Whether you use an active sourdough starter or opt for the more convenient sourdough discard, this guide will walk you through how to make the best sourdough cinnamon rolls. If you’re unfamiliar with the intricacies of sourdough starter or need a refresher, you can find helpful tips and guides for sourdough baking to get you started.

What Are Sourdough Cinnamon Rolls?

Sourdough cinnamon rolls are made using a naturally fermented dough that relies on a sourdough starter instead of commercial yeast. This type of dough takes longer to rise but results in a more flavorful and tender cinnamon roll. The signature tang of the sourdough balances beautifully with the sweet cinnamon filling, creating a pastry that is irresistible.

Traditional cinnamon rolls are made with yeast, which makes the dough rise more quickly. However, the sourdough starter offers a depth of flavor that simply can’t be replicated by yeast. Many people are also turning to sourdough due to its perceived health benefits, as fermentation is thought to make grains more digestible.

Benefits of Using Sourdough in Cinnamon Rolls

Using a sourdough starter or sourdough discard has several advantages over commercial yeast:

Flavor enhancement: The longer fermentation period allows more complex flavors to develop in the dough, creating a subtle tang that complements the sweetness of the cinnamon-sugar filling.
Digestive benefits: Sourdough is naturally fermented, which breaks down some of the gluten and makes the dough easier to digest.
Healthier option: The fermentation process also helps break down phytic acid, making the nutrients in the flour more available to your body.
Longer shelf life: Baked goods made with sourdough tend to stay fresh for longer due to the natural preservation properties of the fermentation.

For those who want to explore more sourdough recipes beyond bread, consider trying other sourdough-based pastries like bagels or even muffins. Here’s a useful guide on creative sourdough recipes you can experiment with.

Ingredients for Sourdough Cinnamon Rolls

To make your sourdough cinnamon rolls, you’ll need the following ingredients:

Sourdough starter: You can either use an active sourdough starter or opt for sourdough discard if you’re short on time.
Flour: All-purpose flour works well, but bread flour can also be used to create a chewier texture.
Milk: Adds richness and moisture to the dough. You can substitute with non-dairy milk if preferred.
Sugar: White or brown sugar for the dough and filling. Brown sugar adds extra moisture to the filling.
Butter: Essential for a soft, rich dough. Substitute with vegan butter if necessary.
Eggs: Provide structure and add moisture.
Cinnamon: The key spice for the filling. You can adjust the amount to suit your taste.
Salt: Enhances the overall flavor and balances the sweetness.

Pro Tip for Ingredients

For best results, make sure your sourdough starter is active and bubbly. If you’re using sourdough discard, ensure it’s fresh, as old discard can give the rolls an unpleasant flavor. If you don’t have a sourdough starter yet, you can find a step-by-step guide on making a starter.

Step-by-Step Guide to Making Sourdough Cinnamon Rolls

1. Preparing the Dough

Begin by combining your active sourdough starter with the flour, milk, sugar, and eggs. Knead the dough for 5-7 minutes until it’s smooth and elastic. The dough should be soft but not sticky. Let the dough rest for 30 minutes after kneading to allow the flour to hydrate.

Mixing Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it feels too dry, add a bit more milk.

2. First Rise (Bulk Fermentation)

Once the dough is mixed, cover it with plastic wrap or a damp cloth and let it sit at room temperature for the first rise. This could take anywhere from 4-6 hours depending on the ambient temperature and the strength of your sourdough starter. The dough should double in size by the end of the first rise.

Fermentation Tip: A longer, slower rise will improve the flavor of the dough, so if you can, allow the dough to ferment in a cool place overnight.

To learn more about the bred dough bulk fermentation you can visit This Ultimate Guide to Bread Dough Bulk Fermentation.

3. Rolling and Adding the Filling

After the first rise, turn the dough out onto a lightly floured surface. Roll it out into a rectangle, about ¼ inch thick. Spread softened butter over the surface of the dough, then generously sprinkle the cinnamon-sugar mixture.

Filling Tip: You can add extras like chopped nuts, raisins, or even a drizzle of caramel for more flavor.

Once the filling is evenly spread, roll the dough tightly into a log and slice it into equal-sized rolls. Place the rolls in a greased baking dish, leaving some space between them to allow for expansion.

4. Second Rise

Cover the rolls and let them rise again for another 2-4 hours, or until they have puffed up and filled the pan. If you’re in a hurry, you can speed this process up by placing the rolls in a warm spot, but a longer rise will give you better texture and flavor.

Rising Tip: The second rise should not be rushed. If the rolls haven’t doubled in size, they may end up too dense.

5. Baking the Cinnamon Rolls

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until they are golden brown on top. The rolls should be soft and pillowy when done.

Baking Tip: To ensure even baking, rotate the pan halfway through the baking time.

Variations with Sourdough Discard

If you don’t have an active sourdough starter, you can still make these rolls using sourdough discard. This method is quicker, as it does not rely on the natural fermentation process for rising.

Add Instant Yeast: Since sourdough discard doesn’t have the same leavening power as active starter, you’ll need to add instant yeast to help the dough rise.
Quicker Rise: The dough will rise much faster, usually within 1-2 hours for the first rise and about 45 minutes for the second.
Flavor Difference: Rolls made with sourdough discard won’t have the same tangy flavor as those made with an active starter, but they’ll still be delicious and soft.

For more inspiration on how to use sourdough discard, check out this ultimate guide on sourdough discard recipes.

Toppings and Glazes

No cinnamon roll is complete without a rich topping. Here are some options to consider:

Classic Cream Cheese Glaze: The traditional favorite for cinnamon rolls. Mix cream cheese, powdered sugar, and a splash of milk for a thick, creamy topping.
Simple Vanilla Icing: If you prefer something lighter, a simple icing made from powdered sugar, milk, and vanilla extract will do the trick.
Maple Glaze: For a richer flavor, mix powdered sugar with maple syrup and butter for a decadent maple glaze.

Glazing Tip

Wait until the rolls have cooled slightly before adding the glaze, so it melts just enough to coat the rolls without running off completely.

Storing and Freezing Sourdough Cinnamon Rolls

Sourdough cinnamon rolls can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap the rolls tightly in plastic wrap and freeze them for up to 3 months.

Reheating Tip: To reheat frozen rolls, let them thaw at room temperature, then warm them in the oven at 300°F for 10-15 minutes.

If you’re planning to freeze the rolls before baking, complete the second rise, then freeze. You can bake them straight from frozen, though you’ll need to add a few extra minutes to the baking time.

Frequently Asked Questions

1. How Long Does It Take to Make Sourdough Cinnamon Rolls?

The process can take up to 8-12 hours due to the longer rise times required for sourdough. When you use sourdough discard with added yeast, the process takes around 4 hours.

2. Can I Use Sourdough Discard for This Recipe?

Yes, you can use sourdough discard instead of an active starter. However, you’ll need to add some yeast to help the dough rise since the discard doesn’t have the leavening power of an active starter.

3. Why Didn’t My Rolls Rise Properly?

If your rolls didn’t rise as expected, it could be due to several factors:

Your sourdough starter may not have been active enough.
The dough may have been too cold during the rise.
The flour you used might not have had enough gluten development.

4. How Do I Store Sourdough Cinnamon Rolls?

You can store them at room temperature in an airtight container for up to 3 days or freeze them for up to 3 months.

This comprehensive guide to making sourdough cinnamon rolls should give you all the tools you need to create soft, fluffy, and flavorful cinnamon rolls. With the added benefits of sourdough fermentation, these rolls not only taste better but may also be better for your digestive health. Whether you choose to make them with an active starter or the quicker sourdough discard, you’ll be enjoying a delicious batch of rolls in no time!