cinnamon roll sourdough recipe

Written ByJenny Smyth Posted on
cinnamon roll sourdough recipe
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The Best cinnamon roll sourdough recipe

I’m so excited to share with you my favorite cinnamon roll sourdough recipe! I’ve been perfecting it for years, and my family can’t get enough of it. We love making it for special occasions, like holidays and birthdays, but it’s also a staple in our household for everyday breakfasts.

There’s something about the combination of the warm, gooey cinnamon rolls and the tangy sourdough that just makes my heart happy. And the best part? It’s actually really good for you too!

The sourdough starter is packed with probiotics, which are amazing for your gut health. Plus, using whole wheat flour instead of all-purpose gives it a nuttier flavor and more fiber. It’s a win-win in my book!

I’ve tried making it with different types of sugar, but trust me when I say that using pure cane sugar is the way to go. It adds this subtle sweetness that complements the spices perfectly. And let’s not forget about the fun factor – making cinnamon rolls from scratch is an event in itself!

My kids love helping me mix and knead the dough, and we always have a blast decorating them with icing and sprinkles before baking. But even without all the extra steps, this recipe is still super easy to make and yields the most delicious results. I’ve made it countless times for friends and family gatherings, and everyone always raves about it.

So go ahead and give it a try – your taste buds (and your gut) will thank you!

Cinnamon Roll Sourdough

Cinnamon Roll Sourdough

4.9 from 1297 votes

A soft, tangy sourdough cinnamon roll made with a natural starter. The dough is enriched with butter and eggs, then filled with a cinnamon-sugar mixture and baked until golden.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

1 cup active sourdough starter (100% hydration)
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup whole milk, warm
1 large egg, room temperature
1/4 cup unsalted butter, melted
1/2 teaspoon salt

For the Filling

1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon ground cinnamon

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, egg, and sugar.
2Stir until well blended, then add the flour and salt.
3Mix until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
4The dough should spring back when gently pressed.
5Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 2 to 3 hours until doubled in size.
6The dough should feel airy and show visible bubbles on the surface.
7On a lightly floured surface, roll the dough into a 12×16 inch rectangle about 1/4 inch thick.
8Spread the softened butter evenly over the dough, leaving a 1/2 inch border on one long edge.
9In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture over the butter.
10Starting from the long edge opposite the border, tightly roll the dough into a log.
11Pinch the seam to seal.
12Using a sharp knife, cut the log into 8 equal slices about 1 1/2 inches thick.
13Place the slices cut side up in a greased 9×13 inch baking dish, spacing them evenly.
14Cover the dish with plastic wrap and let the rolls rise for 1 to 1 1/2 hours until puffy and nearly doubled.
15Meanwhile, preheat the oven to 375°F.
16Bake the rolls for 20 to 25 minutes until golden brown on top and the center rolls feel firm when lightly touched.
17While the rolls bake, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth.
18Let the baked rolls cool in the pan for 5 minutes, then drizzle the glaze over the warm rolls.
Serve immediately.

🔧Equipment

Large mixing bowl
Rolling pin
9×13 inch baking dish
Plastic wrap
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 220mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 6g

📝Notes

For a tangier flavor, refrigerate the shaped rolls overnight before the second rise. Let them come to room temperature and rise before baking.

Watch Video Of How Cinnamon Roll Sourdough Works

This cinnamon roll sourdough recipe is truly one of my favorites – it’s perfect for any occasion whether you’re looking for something special or just need a comforting treat for everyday breakfasts. Not only does it taste amazing (if I do say so myself), but it’s also ridiculously easy to make thanks to its simple ingredients list and straightforward instructions.

Plus, as an added bonus, using whole wheat flour instead of all-purpose gives this dish an extra nutritional boost that’ll keep you feeling full until lunchtime (or even longer!) To store leftover cinnamon rolls, simply let them cool completely before wrapping them tightly in plastic wrap or aluminum foil – then refrigerate or freeze as needed.

❓ Frequently Asked Questions About Cinnamon Roll Sourdough

Q: What kind of flour should I use for this recipe?

A: I highly recommend using whole wheat flour instead of all-purpose flour for this recipe. It adds a nuttier flavor and more fiber to the dough, making it healthier and more satisfying. Plus, it pairs perfectly with the warm spices in the filling.

Q: Can I use a store-bought sourdough starter instead of creating my own?

A: While you can definitely use a store-bought starter, I highly recommend taking the time to create your own from scratch. Not only will you save money in the long run, but you’ll also develop a deeper understanding of how yeast fermentation works.

Q: How do I ensure my cinnamon rolls don’t become too hard or dry?

A: The key is to keep an eye on the dough’s temperature while proofing it – if it gets too cold, the yeast won’t be able to ferment properly. Make sure your kitchen is at room temperature (around 70°F to 75°F) before starting to mix.

Q: Can I substitute other types of sugar for pure cane sugar?

A: While some sugars might work in place of pure cane sugar, they’ll change the flavor profile entirely. Stick with pure cane sugar if you want that authentic taste – trust me when I say it makes all the difference!

Q: How do I know when my cinnamon rolls are done baking?

A: You’ll know they’re done when they’re golden brown on top and sound hollow when tapped on the bottom – that’s how you know they’re cooked through.

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