Sourdough cinnamon rolls are fluffy, moist, and have a hint of sourdough flavor. They’re perfect for breakfast, brunch, or a treat any time of day. This recipe is easy to follow and, while it does require patience, is very straight-forward. Be sure to prepare by making sure your sourdough starter is active and bubbly, so your cinnamon rolls will be nice and fluffy. If you don’t have a sourdough starter, you can easily make one at home with just flour, water, and time (I have a tutorial for how to make a sourdough starter for yourself here). Once you’ve got your sourdough starter ready to go, this recipe comes together quickly. Just mix together the ingredients, roll it out into a rectangle, spread on the filling, and bake!
I’ve also included the ingredients and recipe for the icing. I waited to make it while my cinnamon rolls were baking and don’t recommend making it too far ahead of time as it may get clumpy.
What sourdough is and why it is healthier for you?
One of the benefits of sourdough is that it contains more vitamins and minerals than other types of doughs. The fermentation process breaks down the gluten in the flour, making it easier for your body to absorb the nutrients. Sourdough is also lower on the glycemic index, which means it won’t spike your blood sugar levels as much as other products made with white flour.
When making sourdough products, you require a sourdough starter. A sourdough starter is a mix of flour and water that contains wild yeast and lactic acid bacteria. These microorganisms ferment the sugars in the flour, which gives sourdough its sour taste. It also makes your recipes more nutritious and easier to digest.
Sourdough is easy to use!
Once you have developed a sourdough starter, sourdough cinnamon rolls are easy to make. Simply mix together the ingredients, let it rise, roll it out, and then fill and roll it up. Bake in a preheated oven and enjoy!
Ingredients
Cinnamon rolls:
¼ cup almond milk
2 ⅔ cups all-purpose flour
¼ cup sugar
1 cup active sourdough starter
1 teaspoon salt
2 eggs
1/4 cup of butter
Icing:
¼ cup butter
2 cups powdered sugar
2 to 3 tablespoons of almond milk
2 teaspoons vanilla (I use home-made extract, tutorial which can be found here (insert link)
Inside filling:
1 tablespoon cinnamon
½ cup packed brown sugar
¼ cup butter
How to make the sourdough cinnamon rolls
Instructions:
- In a small saucepan or microwave-safe container, heat the almond milk, sugar, and butter just until the milk is warm. If it becomes too hot, set it aside to cool before using. When adding it to your sourdough starter, you’ll just want it to be warm to the touch. If it is too hot, it will destroy any natural yeast which will kill it and inhibit your dough from rising.
- Next, add the milk, sugar, and butter combination to the bowl of your stand mixer.
- To your combination in the bowl of the mixer, add your sourdough starter, salt, eggs, and 2 cups of flour.
- Attach your dough hook and mix on low speed until the mixture forms a wet dough.
- After confirming your dough is the correct consistency, mix on medium-low speed for 3 to 5 minutes.
- Turn your mixer off. Cover the bowl with a towel and let your dough rest for five minutes.
- After 5 minutes have passed, add a little more flour to the mixture, (approximately ⅓ cup) and turn your mixer back on for another 4 to 5 minutes.
- Form your dough into a ball and place it on a lightly floured surface. Now, you will begin kneading it by hand until the dough is no longer sticky. If it is sticky, you can add a little flour as needed as you knead. (I would add around 1 tablespoon at a time to ensure that your dough doesn’t get too stiff).
- Shape your dough into a ball. It doesn’t need to be perfectly round but does need to be able to fit into a bowl.
- Using a light oil, grease a clean mixing bowl and place your dough in. Cover the dough with a damp kitchen towel, and let it rise for 2 to 6 hours at room temperature.
- Before baking, prepare your baking dish by greasing it well.
- Set out butter so that it can reach room temperature.
- Carefully remove the dough from the bowl onto a lightly floured work surface.
- Using a rolling pin, roll out the dough into a rectangle that is roughly 13 inches by 18 inches.
- Spread your room temperature butter evenly over your dough, making sure it is as consistent as possible.
- Sprinkle the brown sugar and cinnamon evenly over the butter.
- Starting along your shorter edge (13 inches), roll the dough up against itself. This will create a log-like form.
- Make a small mark in the middle, of the rolled-up dough. Make a small mark on the dough in the center of each half. You can then cut as many rolls as you would desire. I like to make some pieces bigger/smaller as my four year old is not able to eat a whole, large roll.
- Place each piece flat side down in your baking dish.
- Cover the rolls with a damp towel, and allow them to rise at room temperature for an additional 1 to 3 hours. The warmer it is, the less time it will take.
- Preheat the oven to 375 degrees Fahrenheit and then bake the rolls for 21 to 25 minutes or until the tops are golden brown.
- While the rolls are cooking, make the icing.
- To make the icing, add the butter to a microwave-safe bowl, and microwave until melted. This is easiest to do in 20-second increments.
- Add the vanilla and the powdered sugar to the warm butter. Stir with a whisk to combine.
- Next, add your almond milk a tablespoon at a time while continuing to whisk.
- When the rolls are done cooking. take them out of the oven and let them sit for at least five minutes.
- To finish, take your warm rolls and, using a knife, spread your icing. These rolls are best served warm but can be reheated in the microwave.
Sourdough cinnamon rolls are a delicious and easy way to enjoy the flavor of sourdough. Not only are they healthier for you, but this step-by-step sourdough cinnamon recipe easy to make with a little pre-planning. All you need is a starter and some basic kitchen supplies. Follow our step-by-step guide to create these perfect breakfast treats!
