How to Make Sourdough Cinnamon Rolls: A Step-by-Step Recipe

Enjoy the amazing smell and softness of homemade sourdough cinnamon rolls. This guide will show you how to make these special breakfast treats from scratch. You’ll use an active sourdough starter for that unique tangy taste. It’s perfect for both experienced bakers and beginners.

How to Make Sourdough Cinnamon Rolls:

Learn how to make the sourdough starter, mix the dough, and add the cinnamon-sugar filling. You’ll also find out how to shape the rolls and bake them until they’re golden. This recipe covers both classic and fermented versions. Get ready to make the perfect sweet breakfast pastry or enjoy the cozy smell of homemade brioche rolls and iced cinnamon buns.

What You’ll Need for Sourdough Cinnamon Rolls

To make sourdough cinnamon rolls, you need a few key ingredients and tools. The dough, cinnamon-sugar filling, and powdered sugar glaze all play important roles. Together, they create a delicious breakfast or dessert.

Ingredients for the Dough

The dough is made with bread flour, whole milk, sourdough starter, softened butter, brown sugar, eggs, and salt. These ingredients combine to make a flavorful, soft dough.

Ingredients for the Cinnamon-Sugar Filling

The cinnamon-sugar filling is a mix of brown sugar, softened butter, and ground cinnamon. It’s spread over the dough before shaping the rolls.

Ingredients for the Powdered Sugar Glaze

The glaze is made with powdered sugar, whole milk, and vanilla extract. It’s poured over the baked rolls, adding a sweet finish.

Tools and Equipment Needed

You’ll need some baking tools and equipment. These include mixing bowls, a stand mixer (or hand mixer), a rolling pin, a bench scraper, a cheese grater, a pastry brush, and a cast iron skillet for baking.

Preparing the Sourdough Starter

To make these delectable sourdough cinnamon rolls, start by preparing your sourdough starter. The night before baking, feed your starter and let it rise. It should double in size and become active.

Here’s how to do it:

1. Take your leftover sourdough starter and place it in a clean, large bowl.
2. Add equal parts water and bread flour to the starter. The amount depends on how much starter you have. Typically, 1 part starter to 1 part water and 1 part flour works well.
3. Stir the mixture together until well combined.
4. Cover the bowl and let the sourdough starter sit at room temperature for 8-12 hours. It should double in size and be active and bubbly.

Now your sourdough starter is ready to use in the cinnamon roll dough. Use it while it’s at its peak activity for the best results.

“Feeding your sourdough starter is a crucial step in creating the perfect cinnamon rolls. It ensures your dough will have the right balance of flavor and rise.”

Timeline for Making Sourdough Cinnamon Rolls

Sourdough cinnamon rolls can be made in two ways. You can choose a 2-day process or a 3-day timeline. Both methods make delicious, tender rolls, fitting your schedule.

2-Day Timeline (Room Temperature Proof)

Start by mixing the dough in the morning. Let it bulk ferment for 4-8 hours. Then, make the cinnamon-sugar paste and shape the rolls in the afternoon.

Let the shaped rolls proof at room temperature for 2-3 hours. After that, bake them.

3-Day Timeline (Cold Proof)

Begin by mixing the dough in the morning. Then, let it bulk ferment. In the afternoon, make the cinnamon-sugar paste and shape the rolls.

Proof the shaped rolls at room temperature for 2 hours. Then, move them to the fridge for at least 8 hours, up to 48 hours.

Both timelines lead to tasty, homemade sourdough cinnamon rolls. The cold proof method is flexible, while the room temperature proof is quicker. Both ways result in delicious rolls.

Mixing the Sourdough Cinnamon Roll Dough

To make the perfect sourdough cinnamon roll dough, you need a few key ingredients. Start by mixing the whole milk, sourdough starter, softened butter, brown sugar, egg, and salt in a bowl. Use a wooden spoon or your hands to mix these wet ingredients until they’re well combined.

Then, add the bread flour to the bowl slowly. Mix until a dough ball forms. Don’t knead the dough. Just fold it a few times to mix the ingredients evenly.

“The key to a successful sourdough cinnamon roll dough is to mix the wet and dry ingredients together gently, without overworking the dough.”

After the dough is ready, cover the bowl. Let it rest for at least an hour. This step lets the gluten develop, making the dough tender and easy to shape into cinnamon rolls.

The quality of your sourdough starter and the ratio of ingredients matter a lot. Try different combinations to find the perfect mix for your taste.

Kneading and Bulk Fermentation

After mixing the sourdough cinnamon roll dough, kneading and bulk fermentation come next. This step is key. It makes the dough’s gluten strong and the yeast active. This leads to a light, airy texture.

Start kneading the dough by hand or with a stand mixer. Knead for 5-10 minutes until it’s smooth and elastic. This makes the dough strong and smooth, supple.

After kneading, put the dough back in the bowl. Cover it with a damp towel or plastic wrap. Let it bulk ferment at room temperature for 4-8 hours. The dough will double in size, thanks to the yeast’s work.

Watch the dough closely during this time. The fermentation time can change based on temperature and starter strength. The dough is ready when it’s visibly doubled in volume and feels soft and pillowy.

Kneading and bulk fermentation are crucial for perfect sourdough cinnamon rolls. They help build the dough’s gluten and trap carbon dioxide. This makes the rolls light, fluffy, and delicious.

sourdough cinnamon rolls

Now that the dough is ready, it’s time to make your sourdough cinnamon rolls. First, mix up the cinnamon-sugar paste that will make them special. In a small bowl, combine softened butter, brown sugar, and ground cinnamon until smooth.

Next, punch down the dough to get rid of air bubbles. On a lightly floured surface, roll out the dough into a big rectangle, about 12 inches by 18 inches. Spread the cinnamon-sugar paste all over the dough, leaving a small gap on one edge.

Then, roll up the dough with the filling inside, making a tight spiral. Cut the roll into 9 equal pieces with a sharp knife. Place the rolls in a greased 9-inch round baking pan or a 9×13-inch baking dish, leaving space between them.

The cinnamon rolls are now ready to rise before baking. Move on to the next section to find out how to proof them.

Proofing Options for Sourdough Cinnamon Rolls

When it comes to proofing your sourdough cinnamon rolls, you have a few options. You can choose between a room temperature proof or a cold proof. Each method has its own benefits.

For a room temperature proof, let the shaped rolls rise at room temperature for 2-3 hours. This quick method ensures your rolls are ready to bake in no time.

Or, you can try a cold proof. First, let the rolls proof at room temperature for 2 hours. Then, move them to the fridge for at least 8 hours, up to 48 hours. This method enhances flavors and texture. Plus, you can bake them straight from the fridge without warming them up.

The choice between room temperature and cold proofing depends on your schedule and preferences. Both methods will give you delicious, fluffy rolls. Feel free to experiment and find what works best for you.

Keep an eye on the rolls while they’re rising. The proofing time can change based on room temperature, starter strength, and kitchen humidity. Adjust your methods as needed for the perfect rise and texture.

Remember, patience and attention to detail are key for delicious sourdough cinnamon rolls. With a bit of experimentation, you’ll get the hang of proofing. Happy baking!

room temperature proof, cold proof, proofing time, proofing methods

Baking and Glazing Sourdough Cinnamon Rolls

It’s time to bake your sourdough cinnamon rolls to golden perfection. Preheat your oven to 350°F. Then, slide the rolls in and bake for about 35 minutes. The kitchen will soon fill with the scent of cinnamon and buttery dough.

While the rolls bake, make the powdered sugar glaze. Mix powdered sugar, milk, and a bit of vanilla extract in a bowl. Whisk until it’s smooth and pourable. This glaze will make your rolls even more delicious.

When the rolls come out of the oven, they should look golden brown. Wait a few minutes before drizzling the first layer of glaze on them. Let it soak in, then add more glaze. This way, every part of the roll gets covered in sweet, creamy goodness.

The outcome is amazing. Soft, pillowy sourdough cinnamon rolls with a powdered sugar glaze that you’ll want more of. Baking and glazing these rolls is the last step to making a perfect sourdough treat. Enjoy every bite!

Serving and Storing Sourdough Cinnamon Rolls

After baking, your sourdough cinnamon rolls are ready to be enjoyed. Serve them warm, straight from the oven. Or, transfer them to a dish for your guests to enjoy. The cinnamon-sugar and sweet glaze will fill the air.

Leftover rolls? No problem. Store them at room temperature for 2-3 days, covered loosely. They stay fresh and soft, great for snacks or breakfast.

For longer storage, freeze the rolls. Wrap them individually or use an airtight container for up to 3 months. Thaw at room temperature or reheat in the oven for a fresh taste.

Proper storage keeps your sourdough cinnamon rolls delicious. Serve them warm or save for later. Either way, they’ll be a favorite among your loved ones.

Conclusion

This guide has given you all you need to make tasty sourdough cinnamon rolls at home. You’ll learn how to make the sourdough starter, bake, and glaze the rolls. The step-by-step guide and notes will help you make these artisanal treats easily.

Choosing the 2-day or 3-day method, you’ll get soft, fluffy sourdough cinnamon rolls. They’ll have a tangy taste that will wow everyone. With practice and care, you can make sourdough bread and sourdough cinnamon rolls that look like they came from a bakery.

So, get your ingredients ready, follow the steps, and enjoy making these sourdough cinnamon rolls. Your loved ones will love the homemade taste of these artisan breakfast treats.