cinnamon roll sourdough recipe
The Best cinnamon roll sourdough recipe
I have been making cinnamon rolls for years, but once I started using sourdough, I never went back. The tangy flavor from the sourdough starter balances the sweetness of the cinnamon sugar filling perfectly. My kids actually prefer these over the usual yeast rolls because they are less heavy and have a more complex taste.
This recipe has become our go to for weekend breakfasts and holiday mornings. What I love most about this cinnamon roll sourdough recipe is how forgiving it is. The sourdough starter does all the work, giving you a soft, fluffy dough without the need for commercial yeast.
You can let it rise overnight in the fridge, which makes morning prep a breeze. The rolls come out golden brown with a slight tang that cuts through the rich cream cheese frosting. It is the kind of breakfast that makes everyone linger at the table a little longer.
Using sourdough also adds some health benefits. The fermentation process breaks down some of the gluten and phytic acid, making the rolls easier to digest. Plus, sourdough has a lower glycemic index than regular bread, so you get a more steady energy release.
That means no sugar crash after breakfast, which is a big win for busy mornings with the kids. This recipe is perfect for any occasion, from lazy Sunday mornings to holiday brunches. It makes a big batch, so there are plenty for everyone.
I often double it and freeze half for later. The aroma of cinnamon and baking dough fills the house, and it always brings my family together. I hope you enjoy making these as much as we do.
Classic Cinnamon Roll Sourdough
Soft, fluffy cinnamon rolls made with sourdough starter for a tangy twist. Topped with a creamy cream cheese frosting, these are perfect for breakfast or brunch.
🥘Ingredients
For the Dough
For the Filling
For the Frosting
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cinnamon Roll Sourdough Works
These cinnamon roll sourdough rolls are always a hit at my house. The tangy sourdough pairs so well with the sweet cinnamon filling, and the cream cheese frosting is the perfect finishing touch.
For storage, keep any leftovers in an airtight container at room temperature for up to two days. To reheat, pop a roll in the microwave for 15 seconds or warm them in a 350°F oven for 5 minutes.
You can also freeze the baked rolls for up to three months. Just thaw and reheat when you need a quick treat.
This recipe is perfect for family gatherings, holiday mornings, or any time you want something special. I hope you enjoy making these as much as we do.
❓ Frequently Asked Questions About Cinnamon Roll Sourdough
1. Can I use a sourdough discard for this recipe?
Yes, you can use unfed sourdough discard straight from the fridge. The rolls may take a bit longer to rise, but they will still turn out soft and tangy. Just be patient with the rising times.
2. How do I know when the dough has risen enough?
The dough should double in size and feel puffy when gently pressed. If you poke it with a finger, the indent should slowly spring back. This usually takes 4 to 6 hours at room temperature, but it can vary based on your starter strength.
3. Can I make these cinnamon rolls gluten free?
You can substitute a gluten free all purpose flour blend that contains xanthan gum. The dough will be stickier, so you may need to add a little extra flour. The texture will be denser but still delicious.
4. Why are my rolls dense and not fluffy?
Dense rolls usually mean the dough did not rise enough or the starter was not active. Make sure your sourdough starter is bubbly and doubles in size within 4 to 6 hours of feeding. Also, do not overknead the dough as that can make it tough.
5. How should I store leftover cinnamon rolls?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. Reheat individual rolls in the microwave for 15 to 20 seconds or in a 350°F oven for 5 minutes.
