Sourdough Cinnamon Rolls

Are you searching for the BEST sourdough cinnamon rolls recipe that is soft and made from scratch? Look no further than these easy overnight cinnamon rolls! They are made with bubbly, active sourdough starter and we have included tips for make-ahead options as well.

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Why Sourdough Cinnamon Rolls Steal the Show

I’ve always believed that food isn’t just about sustenance—it’s about experiences, memories, and a whole lot of love. Sourdough cinnamon rolls encapsulate all of that and more. They bring together the tangy goodness of sourdough and the sweet, comforting flavors of cinnamon and sugar. Trust me, once you’ve tried these, there’s no going back!

The Allure of Sourdough

Sourdough has been around for centuries, and there’s a good reason it’s stood the test of time. The natural fermentation process not only adds depth of flavor but also brings health benefits to the table. Plus, there’s something incredibly satisfying about nurturing a sourdough starter from scratch.

Cinnamon Rolls: A Timeless Classic

A kind of food which provides comfort is also represented in cinnamon rolls. These treats produce an inner warmth and coziness which spreads throughout your body. Now visualize these flavors combined with sourdough-how delightfully contrasting!

Crafting Your Sourdough Starter

Before we dive into baking, we need to talk about the heart and soul of sourdough cinnamon rolls: the sourdough starter. Don’t worry; it’s easier than you might think!

Creating a Sourdough Starter from Scratch

Starting your own sourdough starter is like adopting a new pet—it requires a bit of attention but gives back so much more.

Here’s how I do it:

Day 1: Mix together in a clean jar, half a cup of whole wheat flour with half a cup of filtered water. Stir until combined, cover loosely, and let it sit at room temperature.

Days 2-7: Every day, discard half of the starter and feed it with half cup of all-purpose flour and half cup of water. Stir well and let it rest.

By day seven, you should see bubbles and a pleasant, slightly sour aroma—that means it’s ready to rock!

Feeding and Maintaining Your Starter

To keep your starter lively and ready for action, continue feeding it daily if kept at room temperature. If you’re not baking often, you can store it in the fridge and feed it once a week.

Gathering the Essentials: Ingredients You’ll Need

Now that we’ve got our starter sorted, let’s gather the rest of our ingredients.

Choosing the Perfect Flour

I’ve found that unbleached all-purpose flour works wonderfully for sourdough cinnamon rolls. It provides just the right amount of gluten to give the rolls structure without making them tough.

Selecting Quality Cinnamon and Sweeteners

When it comes to cinnamon, not all spices are created equal. Opt for high-quality cinnamon—like Ceylon or Saigon—for a more intense flavor. As for sweeteners, I love using brown sugar for its rich, molasses-like taste, but feel free to experiment with alternatives like coconut sugar or even honey.

Baking Sourdough Cinnamon Rolls (Step-by-Step Guide)

Alright, let’s get down to business! Here’s my tried-and-true method for making sourdough cinnamon rolls that will have everyone begging for seconds.

Mixing the Dough

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Ingredients :

• 1 cup active sourdough starter
• 3/4 cup milk (warm)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter (melted)
• 4 to 5 cups all-purpose flour
• 1 teaspoon salt

Instructions:

Activate the Starter: Make certain that your sourdough starter is capturing bubbles and working well. Min in most cases before the night refills it.

Combine Wet Ingredients: In a big bowl mix sourdough starter, warm milk, melted butter, sugars and eggs using a whisking motion until you are sure the ingredients have mixed well.

Add Dry Ingredients: Slowly pour in some flour and salt into this liquid mixture. Begin with about four cups of flour then add more if or when the mixture becomes too sticky.

Knead the Dough: Pour out this wet mixture onto floured surface and fold it for approximately eight to ten minutes until it acquires smoothness as well as elasticity.

Rolling and Filling

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For the Filling:

• 1/2 cup unsalted butter (softened)
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

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Instructions:

1. Roll Out: Using a rolling pin, make dough into a rectangular form about approximatively  1/4 inch thick.
2. Spread the Butter: The softened butter should be spread evenly over the dough ensuring that all edges are covered.
3. Add Sugar and Cinnamon:  In a bowl, mix brown sugar and cinnamon. Generously sprinkle this mixture over the buttered dough.
4. Roll It Up: Begin from one of the long sides and tightly roll it in a long cylinder.
5. Slice the Rolls: Cut the log into 12 equal parts. I find it easier to use dental floss for a neat cut!

Proofing to Perfection

Put the Sourdough cinnamon rolls in a greased baking pan, keeping some space between them. Cover them with a moist cloth and allow them to increase in size in a warm location until they have doubled. Depending on your kitchen temperature, it could range from three to five hours before they rise.

Tip: If you're in a hurry, place the rolls in an oven that's been preheated to 200°F and then turned off. The gentle warmth speeds up the proofing process.

Baking and Glazing

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Instructions For Baking:

Set your oven to this Temperature : 375°F (190°C).

Bake the Rolls: Bake the sourdough cinnamon rolls for 25-30 minutes, or until they are golden brown .

For the Glaze:

• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

Blend together the Glaze: In a bowl, combine the powdered sugar, milk and vanilla until really smooth.

Drizzle Over Warm Rolls: Pour on top of the rolls while they’re still warm for that gooey, melt-in-your-mouth experience.

Tips and Tricks for Heavenly Sourdough Cinnamon Rolls

Making Them Ahead: Overnight Rising

If you’re anything like me, mornings can be hectic. Here’s how to prepare the rolls ahead of time:

Prep The Rolls: Stick to the recipe until you put sliced rolls inside the baking dish.

Refrigerate Overnight: Tightly cover your dish with cling film and place it in the fridge overnight.

Bake in the Morning: In the morning allow them come back to room temperature and proof for about one hour before baking as normal.

Adding Your Personal Touch

One of the joys of baking is making recipes your own. Here are some ideas:

• Add Nuts: Sprinkle chopped pecans or walnuts over the cinnamon-sugar filling.
• Fruit Twist: Incorporate raisins or dried cranberries for a fruity kick.

Make it spicy: If you want something richer, add in a little bit of nutmeg and cardamom too.

For more tips on maintaining your sourdough starter and perfecting your sourdough baking techniques, check out King Arthur Baking’s guide.

FAQs: Your Sourdough Cinnamon Roll Questions Answered

Can I Freeze the Dough?

Absolutely! Here’s how:

After rolling and slicing: place the uncooked rolls on a baking tray lined with parchment paper.

Freeze until solid: then put them in a bag that can withstand freezing temperatures.

When ready to bake: Take them out of the baking dish where they are thawed and allow for another rise.

What If My Rolls Don’t Rise?

Don’t panic! If your sourdough cinnamon rolls aren’t rising, consider these factors:

• Starter Activity: Ensure your sourdough starter is active and bubbly.
• Temperature: Dough rises slower in cooler temperatures. Find a warm spot or allow more time.
• Patience is Key: Sourdough takes longer to rise than yeasted dough. Give it time!

Serving and Storing Your Sourdough Cinnamon Rolls

Serving Suggestions

• Fresh Out of the Oven: There’s nothing like a warm sourdough cinnamon roll straight from the oven.
• With a Cup of Coffee: Pair with your favorite brew for the ultimate comfort combo.
• Add Fresh Fruit: Serve alongside fresh berries for a pop of color and freshness.

Storing Leftovers of Sourdough Cinnamon Rolls

If by some miracle you have leftovers:

• At Room Temperature: Store Sourdough Cinnamon Rolls in an airtight container for up to 2 days.
• In the Refrigerator: They keep well for up to a week.

• Reheating : Warm your Sourdough Cinnamon Rolls in the oven at 300°F for approximatively 10 minutes or microwave for 20 seconds.

More than just simply making a delightful dessert, baking sourdough cinnamon rolls is all about the happiness of producing something by hand, the excitement when the dough rises up and the contentment derived from taking that first bite. I wish that this manual encourages you to wear your apron and start baking in an innovative way.

Remember, each baker has his or her own individual style, so do not hesitate to play with and personalize this recipe as much as possible.

Recipes You Must Try Next

Here are more recipes you might enjoy:

• Pumpkin Olive Oil Cake – Rich and moist, this cake is perfect for fall.
• Easy Oreo Cheesecake Recipe – A simple, crowd-pleasing cheesecake that’s always a hit.
• Ultimate Red Velvet Cookies – Soft and chewy with a bold red velvet flavor.
• Pumpkin Olive Oil Cake – Rich and moist, this cake is perfect for fall.
• Easy Oreo Cheesecake Recipe – A simple, crowd-pleasing cheesecake that’s always a hit.
• Ultimate Red Velvet Cookies – Soft and chewy with a bold red velvet flavor.
  

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