sourdough cinnamon roll recipe
The Best sourdough cinnamon roll recipe
I also love that this recipe is a great way to use up some of my sourdough starter without making it go to waste. It’s not like I’m making a big batch for a party—these are small, but they’re packed with flavor and texture. My family loves how they’re slightly chewy on the outside but soft and pillowy inside, with that perfect balance of cinnamon and sugar. And the health perks? Well, sourdough has been shown to be easier to digest than regular bread because the fermentation process breaks down some of the gluten and phytic acid. Plus, it’s got a little more fiber than store-bought rolls, so it’s not just indulgent—it’s actually kind of good for you. And let’s be real, nobody says no to something that’s both delicious and a little bit better for you. These cinnamon rolls are the kind of recipe that makes you feel good about eating them, whether it’s for a holiday breakfast or just a regular morning. They’re that kind of treat.
Sourdough Cinnamon Rolls
A warm, fluffy sourdough base topped with a sweet cinnamon-sugar glaze and creamy frosting, perfect for breakfast or dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup active sourdough starter (50% hydration)
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp olive oil
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ¼ cup milk (or dairy-free alternative)
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
- Pinch of cinnamon
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- ½ tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). In a large bowl, combine sourdough starter, flour, sugar, salt, and olive oil. Mix until a shaggy dough forms. -
2
Knead the dough for 5–7 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 2–3 hours, or until doubled in size. -
3
Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9×5-inch loaf pan. -
4
Cut the dough into 8 equal rectangles. Spread softened butter evenly over each rectangle, then sprinkle with cinnamon-sugar mixture. -
5
Roll each rectangle tightly into a log, place seam-side down in the prepared pan, and cover with a damp towel. Let rise for 30–45 minutes. -
6
Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden brown. -
7
While baking, prepare the glaze by mixing powdered sugar, milk, vanilla, and cinnamon until smooth. Brush over baked rolls. -
8
Prepare the frosting by beating butter, powdered sugar, milk, vanilla, and cinnamon until creamy. Pipe or spread over cooled rolls.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- Loaf pan (9×5-inch)
- Parchment paper
- Pastry brush
- Knife
- Spatula
📊Nutrition Facts (per serving)
📝Notes
- Ensure your sourdough starter is active and bubbly for best results.
- For a gluten-free version, use gluten-free flour blend.
- Make ahead: Prepare dough and fillings up to 2 days in advance; bake fresh before glazing.
Watch Video Of How Sourdough Cinnamon Rolls Works
❓ Frequently Asked Questions About Sourdough Cinnamon Rolls
What is the best way to activate my starter for a sourdough cinnamon roll recipe?
For the best results, feed your starter with equal parts flour and water (e.g., 50g each) 8–12 hours before using it. Use warm water (around 75–80°F/24–27°C) and a 50:50 ratio of whole wheat or rye flour to all-purpose flour to boost fermentation. Discard half your starter, mix the feedings, and let it sit until it’s bubbly and doubles in size within 4–6 hours.
Why does my sourdough dough feel too stiff or dry when mixing?
A stiff dough can happen if your starter isn’t strong enough, the hydration is too low, or you’re not incorporating enough liquid. To fix it, ensure your starter is active (bubbly and doubled) before mixing. Adjust hydration by adding 1–2 tbsp more water at a time, and gently fold in the dry ingredients with a spatula rather than kneading aggressively. If using a stand mixer, use the dough hook on low speed to avoid overworking.
How do I prevent my cinnamon rolls from being too dense or dry?
Overproofing or underproofing can lead to dense rolls. Proof your dough until it’s just slightly puffed but still flexible (about 1–2 hours at room temp or 30–60 minutes in the fridge). For extra moisture, brush the dough with milk or melted butter before adding cinnamon mix. Baking at 350°F (175°C) for 20–25 minutes with a preheated oven ensures even cooking and prevents dryness.
Can I use store-bought dough for sourdough cinnamon rolls, or is it better to make it from scratch?
While store-bought dough can work for a quick version, making it from scratch (using your sourdough starter) gives better flavor, texture, and fermentation benefits. If using store-bought, opt for a high-hydration (80%+) dough for better softness. For a hybrid approach, use 50% sourdough starter and 50% store-bought dough for a quicker rise.
What’s the trick to getting a perfect golden-brown crust on my cinnamon rolls?
A few key steps ensure a crispy, golden crust: Preheat your oven to 350°F (175°C) with a baking sheet inside for 10 minutes. Brush the baked rolls with melted butter or milk before the last 5 minutes of baking. For extra browning, sprinkle a thin layer of sugar or corn syrup on the top before baking. A metal tray or parchment-lined baking sheet also helps with even heat distribution.
