Ever crave a gooey, fluffy cinnamon roll but want that tangy sourdough twist? This is the recipe for you!
Nothing quite beats the comfort of a homemade cinnamon roll, especially when you add the depth of sourdough. But making them from scratch can be tricky. Many find themselves with rolls that are too tough, too flat, or just not as flavorful as they hoped. Let’s fix that! Here’s our tried-and-true recipe for mouthwatering sourdough cinnamon rolls, perfected over years of baking.
TL;DR
- Learn to make soft and fluffy sourdough cinnamon rolls from scratch.
- Discover tips for achieving a perfect balance of sweetness and tanginess.
- Perfect for any time of year – a delicious crowd-pleaser!
- Best paired with cream cheese frosting for extra indulgence.
The Perfect Sourdough Cinnamon Roll Recipe
This sourdough cinnamon roll recipe is the result of countless attempts to get that perfect balance of tangy and sweet. It’s designed for beginner to experienced bakers, and you’ll find that with the right approach, your rolls will come out soft, airy, and loaded with cinnamon goodness.
Ingredients
- 1 cup active sourdough starter
- 1 cup whole milk, warmed
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup sugar
- 4 cups all-purpose flour
- 1 tsp salt
For the Filling
- ¾ cup brown sugar
- 2 tbsp cinnamon
- ¼ cup unsalted butter, melted
For the Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions: Making the Dough
Let’s start with the dough, which can make or break a cinnamon roll. Patience is key here, as you’ll need to let the dough rise properly for that perfect soft texture.
Step 1: Activate Your Starter
Ensure your sourdough starter is active and bubbly. Feed it the night before so it’s ready by morning. This ensures that your dough will rise properly.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine your active starter, warm milk, butter, eggs, and sugar. Whisk until smooth. (Pro tip: Softened butter mixes more evenly!)
Step 3: Add Dry Ingredients
Add the flour and salt to your wet mixture, stirring until a rough dough forms. Knead for about 8-10 minutes, or until smooth. It should be slightly tacky but not sticky.
The First Rise (Bulk Fermentation)
Transfer the dough to a greased bowl and cover. Let it sit for 4-6 hours, depending on room temperature. Warmer environments will speed up fermentation. Look for a doubling in size.
How to Avoid Common Dough Pitfalls
- Too sticky? Add a bit more flour but be cautious. You want a soft, supple dough.
- Not rising? Make sure your starter is active and the environment isn’t too cold.
Assemble the Cinnamon Rolls
Once your dough has risen, it’s time for the fun part – filling and rolling the dough.
Step 1: Roll Out the Dough
On a lightly floured surface, roll the dough into a rectangle, about ¼ inch thick. Aim for around 16×12 inches. (Insider’s tip: The thinner, the more layers of cinnamon-sugar you’ll enjoy!)
Step 2: Add the Cinnamon Filling
Brush melted butter generously over the dough, then sprinkle the cinnamon-sugar mix evenly. Roll the dough tightly from one end to the other.
Step 3: Slice and Arrange
Using a sharp knife, slice the roll into 1-inch pieces. Place the rolls in a greased baking dish, leaving a bit of space between each one for them to expand.
The Second Rise
Cover the rolls and let them rise for another 1-2 hours, or until doubled in size. If you’re baking them the next morning, cover and refrigerate overnight, then let them come to room temperature before baking.
Baking the Rolls
Preheat your oven to 350°F. Bake the cinnamon rolls for 25-30 minutes or until golden brown on top. The smell will be heavenly – warm, spicy, and oh-so-inviting!
The Secret to Perfect Frosting
While your rolls cool, make the cream cheese frosting. Beat together the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Spread over the rolls while they’re still a bit warm for that melting effect.
Tips for Flavorful Sourdough Cinnamon Rolls
- Use High-Quality Cinnamon: This is the star of the show – invest in good-quality cinnamon for that deep, aromatic flavor.
- Plan Ahead: Sourdough requires time. Start the night before for an easy morning bake.
- Don’t Overbake: Overbaking can make rolls dry. Pull them out once golden.
Storage Tips
If you have leftovers (unlikely!), store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the microwave for that fresh-out-of-the-oven feel.
Conclusion
Making sourdough cinnamon rolls is a labor of love but worth every minute. With this recipe, you’ll get the perfect balance of sweet, spicy, and tangy, all wrapped up in a fluffy, gooey roll that’s simply irresistible. Whether it’s a holiday treat or a weekend indulgence, these rolls are bound to be a hit. So, tie on your apron, roll up your sleeves, and get ready for some baking magic!
FAQs
Can I use whole wheat flour instead?
Yes, but expect a denser texture. Whole wheat flour will absorb more moisture, so you may need extra liquid.
What if my rolls don’t rise?
This usually means the starter wasn’t active enough. Ensure it’s bubbly and ready before starting.
How long do these stay fresh?
They’ll stay fresh for up to 3 days at room temperature, or up to a week refrigerated.
Can I freeze the rolls?
Yes! Freeze them after the second rise, and bake fresh when ready, adding a few extra minutes to baking time.
What’s the best frosting for these rolls?
Cream cheese frosting is recommended, but a simple powdered sugar glaze also works well.
Can I make this dairy-free?
Swap butter and milk for plant-based alternatives, and use a dairy-free cream cheese for the frosting.
What’s the ideal room temperature for rising?
Around 75°F is ideal. Colder environments slow fermentation, while warmer ones speed it up.
Why are my rolls dry?
Dry rolls are often a result of overbaking. Ensure they’re just golden when pulling them out.
Can I add raisins or nuts?
Absolutely! Just sprinkle them over the filling before rolling the dough.
Is there an alternative to cream cheese frosting?
A simple vanilla glaze (powdered sugar, vanilla, and milk) works beautifully and is quicker to prepare.
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