Indulge in the perfect blend of tangy sourdough and sweet cinnamon with these mouthwatering sourdough cinnamon rolls. These rolls offer a delightful twist on the classic treat, combining the unique flavour of sourdough with the warmth of cinnamon and a rich, gooey filling. The long fermentation process enhances the flavour and makes these rolls easier to digest. Whether you’re a seasoned baker or a sourdough novice, this recipe will guide you through creating a batch of cinnamon rolls that will impress you.
See our Delicious Chocolate Sourdough Babka Recipe
The process begins with an active sourdough starter, which brings a slight tang and complexity to the dough. Patience is key; the dough needs time to rise and develop its characteristic flavour. The reward is a batch of soft, fluffy rolls with a perfect balance of sweet and tangy. Topped with a generous layer of cream cheese frosting, these sourdough cinnamon rolls are ideal for breakfast, brunch, or a special treat anytime.
Sourdough Cinnamon Rolls Recipe
12
servings8
hours25
minutes1
hour10
minutesIngredients:
- For the Dough:
1 cup (240 ml) active sourdough starter
1 cup (240 ml) whole milk, lukewarm
1/2 cup (100 g) granulated sugar
1/2 cup (115 g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
4 1/2 cups (540 g) all-purpose flour
1 tsp salt
- For the Filling:
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) brown sugar
2 tbsp ground cinnamon
- For the Cream Cheese Frosting:
4 oz (115 g) cream cheese, softened
1/4 cup (60 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract
1-2 tbsp milk, as needed
Instructions:
- Make the Dough:
- Combine the active sourdough starter, lukewarm milk, and granulated sugar in a large mixing bowl. Stir until the sugar is dissolved.
- Add the melted butter, eggs, and vanilla extract. Mix until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
- Prepare the Filling:
- Mix the softened butter, brown sugar, and ground cinnamon in a small bowl until well combined.
- Assemble the Rolls:
- Punch the risen dough and turn it onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices.
- Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 2-3 hours or until doubled in size.
- Bake the Rolls:
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 20-25 minutes until golden brown and cooked through. Remove from the oven and let them cool slightly.
- Make the Frosting:
- In a medium bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until well combined.
- Add milk as needed to reach the desired consistency.
- Frost and Serve:
- Spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately.
Notes
- Enjoy these delicious sourdough cinnamon rolls from the oven with their perfect blend of tangy dough and sweet, creamy frosting!
Nutritional Information (per serving)
- Calories: 450
- Protein: 7g
- Carbohydrates: 65g
- Fat: 18g
- Fiber: 2g
- Sugar: 30g
Ideas for Serving
These sourdough cinnamon rolls are best enjoyed warm, and fresh out of the oven. Pair them with a hot cup of coffee or tea for a cosy breakfast. For a more indulgent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream. They also make a fantastic addition to a brunch spread, alongside fresh fruit, yogurt, and other pastries.
History
Cinnamon rolls have a long history, with variations found in many cultures. The concept of sweet, spiced bread can be traced back to ancient civilizations, but the modern cinnamon roll as we know it is thought to have originated in Sweden, where it is known as “kanelbulle.” Sourdough, on the other hand, is one of the oldest forms of leavened bread, with a history dating back thousands of years. Combining these two elements brings together rich traditions of baking into one delightful treat.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise overnight in the refrigerator. This can enhance the flavour and save you time in the morning.
2. How do I store leftover cinnamon rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them in the microwave or oven before serving.
3. Can I freeze the cinnamon rolls?
Yes, you can freeze the rolls after baking. Let them cool completely, then wrap them tightly in plastic wrap and aluminium foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
4. What if I don’t have a sourdough starter?
You can substitute with 2 1/4 teaspoons (1 packet) of active dry yeast. Adjust the rising time accordingly, as the yeast will cause the dough to rise faster than a sourdough starter.
5. Can I add other fillings?
Absolutely! You can add raisins, nuts, or even a layer of fruit preserves to the filling for a different flavour.
6. Why is my dough not rising?
Make sure your sourdough starter is active and bubbly. If the environment is too cold, the dough may take longer to rise. Try placing it in a warm, draft-free area.
7. Can I use whole wheat flour?
You can substitute part of the all-purpose flour with whole wheat flour for a heartier texture. Keep in mind that whole wheat flour will make the rolls denser.
8. How do I know when the rolls are done baking?
The rolls should be golden brown on top and sound hollow when tapped. You can also check the internal temperature with a thermometer; they should reach about 190°F (88°C).
