Sourdough Cinnamon Rolls are a great way to use your sourdough starter to make a sweet treat. These cinnamon rolls turn out soft, buttery and full of yummy cinnamon flavor. If you are looking for a new sourdough recipe, this one is a must try.
Any chance I get to use my sourdough starter to replace my typical baked goods, I do. Especially when it is a sweet sourdough recipe that the entire family loves.
My kiddos ask for these sourdough cinnamon rolls all the time, which makes me very happy. Which also means I make this recipe often. The tangy flavor you get from the fermented dough, paired with the sweet cinnamon filling and icing is so good.
Knowing that the fermented dough is easier to digest and has lots of healthy vitamins, minerals and antioxidants in it makes it that much better in my book.
When is the Perfect Time to Start Your Sourdough Cinnamon Rolls?
I like to make this dough around noon and leave it to bulk ferment overnight. In the morning it is ready to be turned into cinnamon rolls. During the summer months when it is quite a bit warmer in the house, I will make the dough later in the day so that it doesn’t over ferment.
Just be mindful of the temperature in your house when bulk fermenting doughs at room-temperature overnight. I am an early riser, so this works perfectly for me. If you are not an early riser, just make the dough in the evening and by the time you are awake and ready in the morning your dough should be ready.
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How to Make Sourdough Cinnamon Rolls
Feed the starter at least 4 hours before beginning the recipe. If your kitchen is on the cooler side, it may take longer for the starter to become active.
Make the Dough
In a small saucepan, combine the butter and milk. Heat until warmed and the butter has melted. Set aside until needed.
In the bowl of a mixer fitted with the dough hook attachment combine the eggs, vanilla extract, active starter and honey. Mix to combine. Slowly add in the warm milk and butter mixture.
Add in the flour and salt. Mix fully then start kneading the dough. Knead on the lowest setting for 8-10 minutes or until you have a soft and elastic dough. At this point the dough should be slightly sticky.
Stretch and Fold the Dough
Cover with a damp towel and let rest for about 40 minutes. After 40 minutes stretch and fold the dough by grabbing one side of the dough, stretching it out as far as it will go without tearing, fold it over the top of the dough, turn then repeat until you have stretched and folded 4 times. Cover and let rest for 15 minutes. Repeat the stretching and folding process again.
Stretching and folding the dough strengthens the dough by developing the gluten more and making the dough more elastic. This will greatly improve the final texture of the dough.
Bulk Ferment
Once the stretching and folding has been completed the second time, lightly cover the dough with oil, place the damp towel back on and let the dough bulk ferment overnight.
In the Morning
Roll out and Fill the Dough
In the morning remove the dough from the bowl and place on a lightly oiled work surface. Roll the dough out into a 12″ x 16″ rectangle.
Combine the softened butter, brown sugar and cinnamon. Spread in an even layer on the dough, leaving an 1/2″ space around the edges.
Shape and Proof
Starting with the long end roll the dough up into a long log. Try to keep it tight as you are rolling it up.
Cut into equal pieces. For larger rolls cut into 1″ pieces. For smaller rolls cut into 1 1/4″ to 1 1/2″ pieces.
Place in a well-greased 12″ cast iron pan or any other baking dish lined with parchment paper. Cover with a towel and let proof until puffy, approximately 1 – 2 hours.
To check if the dough has proofed long enough, gently press the dough with one finger. If the dough springs back it is ready to bake. If a dimple is left in the dough and it does not spring back quickly let it proof longer.
Bake the Dough
Place the fully proofed rolls in a 350° F oven and bake for 30 minutes. Remove from the oven and allow to cool for 15-20 minutes before adding the icing.
Hot to Make a Simple Icing
To make a simple icing, combine the powdered sugar, heavy cream and vanilla extract in a small bowl. Whisk to fully combine.
Once the cinnamon rolls have cooled slightly spread the icing all over the rolls. Enjoy!
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Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
Sourdough Cinnamon Rolls
Overnight Sourdough Cinnamon Rolls that taste absolutely delicious! Light, fluffy and full of flavor, this recipe is a must try recipe for anyone looking for new ways to use their sourdough starter.
Ingredients
Dough
Filling
Icing
Instructions
Dough
-
In a small saucepan, combine the butter and milk. Heat until warmed and the butter has melted. Set aside until needed.
-
In the bowl of a mixer fitted with the dough hook attachment combine the eggs, vanilla extract, active starter and honey. Mix to combine. Slowly add in the warm milk and butter mixture.
Add in the flour and salt. Mix fully then start kneading the dough. Knead on the lowest setting for 8-10 minutes or until you have a soft and elastic dough. At this point the dough should be slightly sticky.
-
Cover with a damp towel and let rest for about 40 minutes. After 40 minutes stretch and fold the dough by grabbing one side of the dough, stretching it out as far as it will go without tearing, fold it over the top of the dough, turn then repeat until you have stretched and folded 4 times. Cover and let rest for 15 minutes. Repeat the stretching and folding process again.
-
Once the stretching and folding has been completed the second time, lightly cover the dough with oil, place the damp towel back on and let the dough bulk ferment overnight.
-
In the Morning
In the morning remove the dough from the bowl and place on a lightly oiled work surface. Roll the dough out into a 12" x 16" rectangle.
Combine the softened butter, brown sugar and cinnamon. Spread in an even layer on the dough, leaving an 1/2" space around the edges.
-
Starting with the long end roll the dough up into a long log. Try to keep it tight as you are rolling it up.
Cut into equal pieces. For larger rolls cut into 1" pieces. For smaller rolls cut into 1 1/4" to 1 1/2" pieces.
-
Place in a well-greased 12" cast iron pan or any other baking dish lined with parchment paper. Cover with a towel and let proof until puffy, approximately 1 - 2 hours.
-
When the dough is almost done proofing, preheat the oven to 350° F.
-
When the rolls are fully proofed place in the oven and bake for 30 minutes. Remove from the oven and allow to cool for 15-20 minutes before adding the icing.
-
Simple Icing
Combine the powdered sugar, heavy cream and vanilla extract in a small bowl. Once the cinnamon rolls have cooled slightly spread the icing all over the rolls. Enjoy!
