If you love baking and want to explore the richness of combining sourdough with sweet treats, sourdough cinnamon rolls are a perfect place to start. Not only do they offer a delightful twist on traditional cinnamon rolls, but they also bring the distinct tanginess of sourdough to the table, which balances beautifully with the sweetness of the cinnamon and sugar. Whether you’re an experienced sourdough baker or a beginner, this guide will walk you through the entire process, from preparing the dough to baking and frosting, with detailed instructions to help you succeed.
Why Use Sourdough for Cinnamon Rolls?
There are numerous benefits to using sourdough in cinnamon rolls, which make it a worthwhile endeavor. First and foremost, sourdough adds a unique flavor profile that sets these rolls apart from the traditional version. While most cinnamon rolls rely on commercial yeast, sourdough brings a slightly tangy, rich flavor that complements the sweetness of the cinnamon filling perfectly. Additionally, the fermentation process that sourdough undergoes helps break down some of the starches in the flour, making the dough easier to digest. As a result, sourdough cinnamon rolls are not only delicious but also potentially more gut-friendly.
Another advantage of using sourdough is its ability to create a better dough texture. The longer fermentation process improves the overall structure of the dough, making it softer, more tender, and wonderfully fluffy. Moreover, sourdough often produces a slightly chewier crumb, which is a delightful contrast to the soft, gooey filling.
In case you have extra sourdough discard and are unsure what to do with it, there are many ways to use it creatively. For example, check out these sourdough discard recipes to explore more options and minimize waste in your kitchen.
Key Ingredients for Sourdough Cinnamon Rolls
Before you begin, it’s important to gather the essential ingredients. While many of the ingredients are similar to those used in traditional cinnamon rolls, the addition of sourdough starter makes all the difference.
Here’s what you’ll need:
- Sourdough starter (active or discard): This is the key ingredient that will provide the distinct sourdough flavor.
- All-purpose flour: You can use bread flour if you prefer a stronger structure in your dough.
- Butter: Use unsalted butter for the dough and the filling.
- Sugar: Brown sugar is preferred for the filling because it adds a rich, caramel-like sweetness.
- Cinnamon: Use freshly ground cinnamon for the best flavor.
- Eggs: Eggs help bind the dough and add richness to the texture.
- Milk: Whole milk is best, but you can substitute it with dairy-free options like almond milk or oat milk if needed.
- Salt: A pinch of salt enhances the overall flavor of the dough.
- Vanilla extract: Adds a subtle depth of flavor to the dough.
In addition, if you’re interested in finding more ways to utilize sourdough discard, this comprehensive guide will give you ideas for making everything from pancakes to crackers.
Step-by-Step Dough Preparation
1. Feed Your Sourdough Starter
Before you begin mixing your dough, make sure your sourdough starter is active and ready to use. If it has been sitting in the fridge for a while, feed it 4–6 hours before starting the dough to ensure it’s bubbly and lively. If you’re planning to use sourdough discard, be aware that the rolls may not rise as much as when using an active starter. Nevertheless, the flavor will still be wonderful, and the dough will maintain some of that signature tanginess.
Here’s how to feed your starter:
- Take your starter out of the fridge.
- Discard about half (or use it for another recipe).
- Feed it equal parts flour and water, stirring well.
- Let it sit in a warm place for 4–6 hours until it doubles in size and becomes bubbly.
2. Mixing the Dough
Once your sourdough starter is ready, you can begin mixing the dough. In a large mixing bowl, combine the following ingredients:
- 1 cup of sourdough starter (or discard)
- 4 cups of all-purpose flour
- 1/3 cup of sugar
- 1 teaspoon of salt
- 2 eggs
- 1/2 cup of melted butter
- 1 cup of warm milk
- 1 teaspoon of vanilla extract
Mix the ingredients until a soft, sticky dough forms. If the dough seems too wet, add a little more flour, a tablespoon at a time. Once the dough comes together, turn it onto a floured surface and knead it for 10–15 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for about 8–10 minutes of kneading.
3. Bulk Fermentation
Now that your dough is kneaded, place it in a greased bowl, cover it with plastic wrap or a damp cloth, and let it ferment. The dough needs to rest at room temperature for 6–8 hours, or you can leave it overnight. During this time, the sourdough will work its magic, developing flavor and structure. If you prefer a more sour flavor, you can refrigerate the dough for up to 24 hours before continuing with the recipe.
Rolling and Filling the Dough
1. Rolling the Dough
After the dough has completed its bulk fermentation, it’s time to shape it. Turn the dough out onto a floured surface and roll it into a large rectangle, approximately ¼ inch thick. Make sure the dough is evenly rolled so that the rolls bake consistently.
2. Adding the Filling
For the filling, you’ll need:
- 1/2 cup of softened butter
- 1 cup of brown sugar
- 2 tablespoons of ground cinnamon
Mix the brown sugar and cinnamon together in a small bowl. Spread the softened butter evenly across the rolled-out dough. Then, sprinkle the cinnamon sugar mixture generously over the butter, ensuring you cover every inch of the dough.
3. Cutting and Proofing
Starting from one long end, roll the dough tightly into a log. Use a sharp knife or dental floss (unflavored) to slice the log into 12 equal rolls. Place the rolls into a greased baking dish, leaving a little space between them for expansion during proofing.
Cover the rolls with plastic wrap or a cloth, and allow them to proof for 1–2 hours. During this time, the dough will rise and fill out the dish, giving the rolls their characteristic fluffiness. Make sure the rolls have doubled in size before moving on to the baking step.
Baking Sourdough Cinnamon Rolls
1. Preheat and Bake
Preheat your oven to 375°F (190°C) while the rolls finish their proofing. Once they’ve risen to double their size, place the baking dish into the preheated oven. Bake the rolls for 20–25 minutes, or until they are golden brown on top and cooked through.
Be sure to check on them after 18 minutes to prevent over-baking. Overcooking can result in dry rolls, so keep an eye on the color and texture. You want the rolls to be soft, with a slightly crisp top.
Toppings and Glazes
No cinnamon roll is complete without a delicious topping. Once your sourdough cinnamon rolls are out of the oven and have cooled slightly, you can add the finishing touch. Here are some popular options to consider:
- Cream cheese frosting: Combine 4 oz of cream cheese, 2 tablespoons of butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Spread it generously over the warm rolls for a tangy, sweet finish.
- Maple glaze: For a seasonal twist, whisk together 1/2 cup of powdered sugar, 2 tablespoons of maple syrup, and a splash of milk. Drizzle it over the rolls for a rich maple flavor.
- Vegan vanilla glaze: If you’re looking for a dairy-free option, combine 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2–3 tablespoons of almond milk. Pour the glaze over the rolls while they’re still warm for a light, sweet coating.
The warmth of the rolls will help the glaze melt slightly, creating that ooey-gooey finish we all love.
Variations of Sourdough Cinnamon Rolls
One of the best things about making cinnamon rolls is the ability to customize the recipe to suit different tastes. Here are a few ideas to add some variety to your sourdough cinnamon rolls:
- Sourdough Maple Cinnamon Rolls: Add a drizzle of maple syrup to the cinnamon sugar filling for extra sweetness. You can also top them with a maple glaze for an extra layer of flavor.
- Chocolate Cinnamon Rolls: Replace the cinnamon filling with a mixture of cocoa powder and sugar for a chocolaty twist. You can also add chocolate chips to the filling to make them even more decadent.
- Vegan Cinnamon Rolls: Use plant-based butter and milk, along with flax eggs as a substitute for regular eggs. This version is just as delicious and caters to those with dietary preferences. The vegan vanilla glaze mentioned earlier pairs perfectly with this variation.
With these variations, you can create a variety of flavors, making your cinnamon rolls unique every time you bake them.
Storing and Freezing Sourdough Cinnamon Rolls
If you find yourself with leftover cinnamon rolls (which is unlikely!), storing them properly will help keep them fresh. Here are the best ways to store and freeze them:
- At room temperature: Keep the rolls in an airtight container for up to three days. Afterward, you can reheat them in the microwave for 10–15 seconds to restore their softness.
- In the freezer: To freeze, individually wrap each roll in plastic wrap and store them in a freezer-safe bag or container. The rolls will keep for up to three months. To reheat, thaw them overnight in the fridge and warm them in the oven at 350°F (175°C) for about 10 minutes. This way, they will taste fresh and soft, just like when they were baked.
FAQs
FAQsCan I make sourdough cinnamon rolls without a starter?
No, the sourdough starter is essential for the fermentation that gives the rolls their unique flavor and texture. However, if you are short on time, you can make a quicker version using commercial yeast. Nevertheless, the tangy flavor of sourdough adds a depth of taste that is difficult to replicate.
What’s the best way to speed up proofing?
To speed up proofing, place the dough in a warm area, such as an oven with the light on. This will encourage faster rising, helping you save time without compromising the final result. Alternatively, you can proof the dough in a slightly warm room. If you’re in a rush, using a proofing box can also help speed up the process.
Why are my rolls dense?
Dense rolls usually happen because the dough wasn’t given enough time to proof. Therefore, make sure both the bulk fermentation and final proofing stages are long enough. Proper proofing is key to achieving soft, fluffy rolls. Additionally, ensure the dough is not overworked, as this can lead to tougher rolls.
Conclusion
Sourdough cinnamon rolls offer a delightful combination of the tangy depth of sourdough and the sweetness of cinnamon and sugar. Whether you stick to the classic recipe or try out some creative variations, these rolls are guaranteed to impress. They’re perfect for breakfast, brunch, or even dessert.
Furthermore, for more recipes using sourdough discard, don’t forget to explore this guide, which offers a variety of tasty options! With a little practice, you’ll find that sourdough cinnamon rolls become a staple in your kitchen. Enjoy the process and, most importantly, savor the results!