There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your home. But what if you could combine that classic cinnamon flavor with the tangy, rich complexity of sourdough? Enter sourdough cinnamon rolls – the perfect blend of sweet, spicy, and slightly sour that will leave your taste buds craving more.
In this article, we’ll walk you through how to make soft, fluffy sourdough cinnamon rolls from scratch. Whether you’re a seasoned baker or new to sourdough, this guide will help you create the ultimate cinnamon rolls that are naturally leavened with sourdough starter.
Why Sourdough Cinnamon Rolls?
Sourdough isn’t just for bread anymore! The natural fermentation process of sourdough adds a depth of flavor and creates a lighter, fluffier texture that elevates the classic cinnamon roll. Plus, sourdough is easier on digestion because the fermentation helps break down gluten, making it a popular choice for those with mild gluten sensitivities.
Key Benefits of Using Sourdough
Natural fermentation: Sourdough fermentation enhances the flavor, giving the rolls a slightly tangy, complex taste.
Healthier option: Sourdough is easier to digest and often has a lower glycemic index than traditional baked goods.
Fluffy texture: Sourdough rolls tend to be lighter and softer due to the fermentation process.
How to Make Sourdough Cinnamon Rolls from Scratch
Ingredients:
For the Dough:
1 cup active sourdough starter (fed and bubbly)
1/2 cup whole milk
1/4 cup melted butter
1 large egg
1/4 cup sugar
3 cups all-purpose flour
1 tsp salt
For the Filling:
1/2 cup softened butter
1/2 cup brown sugar
2 tbsp cinnamon
For the Glaze:
1 cup powdered sugar
2 tbsp milk or cream
1/2 tsp vanilla extract
Instructions:
Feed Your Sourdough Starter
Before you begin, make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before you start the dough to ensure it’s strong and ready to leaven the cinnamon rolls.
Mix the Dough
In a large mixing bowl, combine the sourdough starter, milk, melted butter, egg, and sugar. Stir until smooth.
Gradually add in the flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
First Rise (Bulk Fermentation)
Transfer the dough to a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 6-8 hours, or until it doubles in size. You can also leave it to ferment overnight in the fridge for an even more developed flavor.
Prepare the Filling
While the dough is rising, prepare the cinnamon-sugar filling. Mix the softened butter, brown sugar, and cinnamon in a small bowl until you have a smooth, spreadable paste.
Roll Out the Dough
Once the dough has finished its first rise, roll it out on a floured surface into a large rectangle (about 1/4 inch thick). Spread the cinnamon-sugar filling evenly over the dough, making sure to cover the edges.
Shape the Cinnamon Rolls
Starting from the long edge, tightly roll up the dough into a log. Use a sharp knife or dental floss to cut the log into 12 equal rolls. Place the rolls in a greased baking dish, leaving a bit of space between them to rise.
Second Rise
Cover the rolls and let them rise for another 2-4 hours, or until they’ve doubled in size. If you’re short on time, you can place the rolls in the fridge to slow-proof overnight and bake them the next morning.
Bake the Rolls
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and cooked through.
Make the Glaze
While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls as soon as they come out of the oven.
Tips for Perfect Sourdough Cinnamon Rolls:
Be patient with fermentation: Sourdough takes longer to rise than yeast-based dough, so give it plenty of time. For a tangier flavor, opt for a longer cold ferment in the fridge.
Use active sourdough starter: Make sure your sourdough starter is well-fed and bubbly before adding it to the dough.
Warm your ingredients: Cold milk or eggs can slow down fermentation, so make sure your ingredients are at room temperature when mixing the dough.
Floss for clean cuts: Use unflavored dental floss to slice the cinnamon rolls for a cleaner cut and better rise.
Why You’ll Love These Sourdough Cinnamon Rolls
Sourdough cinnamon rolls are the perfect mix of tangy and sweet. The natural fermentation process adds depth and character to the rolls, while the cinnamon-sugar filling provides a warm and comforting flavor. The result is a soft, fluffy, and flavorful treat that’s perfect for breakfast, brunch, or dessert.
Plus, they’re a great way to use up extra sourdough starter! Whether you’re already a sourdough enthusiast or just starting out, these rolls are an excellent introduction to baking with sourdough beyond traditional bread.
Conclusion
Incorporating sourdough into your baking routine doesn’t have to stop at bread. With this recipe for sourdough cinnamon rolls, you can enjoy a delightful blend of sweet cinnamon and the tang of sourdough in one fluffy, delicious treat. Patience is key with the longer fermentation time, but the result is well worth the wait!
Try out these sourdough cinnamon rolls for your next baking project, and watch how the magic of natural fermentation transforms your favorite dessert into a new family favorite. Whether for a weekend breakfast or a holiday treat, these rolls are sure to impress.