If you’ve developed a love for making sourdough at home, but want to branch out into more recipes, these sourdough cinnamon rolls are a perfect breakfast to try!
Sourdough cinnamon rolls are exactly what you crave: gooey, sweet, and delicious. With the combination of sourdough, you’ll get an even richer flavor that is way better than any store-bought version.
Today on the blog, I’m excited to share a recipe you can easily make with your sourdough starter: cinnamon rolls! Trust me, this recipe will become a household favorite in no time.
Why Use Sourdough For Cinnamon Rolls?
Sourdough isn’t just a trendy ingredient—it’s a powerhouse of benefits. Unlike commercial yeast which makes most cinnamon rolls, a sourdough starter is a natural fermenting agent made from flour and water. This fermentation process breaks down gluten, making it easier to digest. It also introduces beneficial bacteria and wild yeast, which can contribute to a healthier gut.
The long fermentation period also means that the dough has time to develop a rich, complex flavor that can’t be beat. This makes a delicious base for cinnamon rolls that compliments the sweetness well.
To see a recipe for a delicious starter, read: The Easiest Sourdough Starter Recipe | The Perfect Two Ingredient Starter.
Creative Variations to Try
![homemade sourdough cinnamon rolls recipe](https://milkmaidfarm.com/wp-content/uploads/2024/07/cinnamon_rolls_1.jpeg)
What I love about not just this recipe, but all sourdough recipes, is there is so much room for customization. Here are a few variations I’ve tried if you want to get a bit more creative:
Add Fruit or Nuts
For an added twist, incorporate dried fruits like raisins, cranberries, or chopped nuts into the cinnamon roll filling. These additions can provide extra texture and flavor. Sprinkle them over the cinnamon-sugar mixture before rolling up the dough.
Flavor the Topping
The cream cheese topping is a classic, but you can customize it to suit your taste. Try adding a splash of orange or lemon juice for a zesty kick, or stir in a tablespoon of caramel (instead of maple syrup) for a richer, sweeter taste. You can also top your cinnamon rolls with chopped pecans or walnuts for a crunchy finish.
Savory Sourdough Rolls
If you’re feeling adventurous, try making a savory version of these sourdough rolls. Replace the cinnamon-sugar filling with a mixture of garlic, herbs, and cheese. This variation makes a delicious alternative for a brunch spread or as a side dish for dinner.
Sourdough Cinnamon Rolls Recipe:
![sourdough cinnamon rolls recipe](https://milkmaidfarm.com/wp-content/uploads/2024/07/cinnamon_rolls_3.jpeg)
INGREDIENTS:
Dough:
- 1 cup active sourdough starter (240 grams)
- 1/2 cup milk
- 1/2 cup honey or maple syrup
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 cup of heavy cream
Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, coconut sugar, or maple sugar
- 1 tablespoon ground cinnamon
Topping:
- 8oz of cream cheese
- 1/2 cup heavy cream
- 1/2 cup honey or maple syrup
- 2 teaspoons of vanilla
INSTRUCTIONS:
1. In a standing mixer bowl, combine the active sourdough starter, eggs, milk, honey or maple syrup, melted butter, and salt. Mix well.
2. Gradually add the flour to the mixture, stirring until a dough forms.
3. Knead in mixer at 4 or medium setting for about 5-7 minutes, or until it becomes smooth, elastic, and passes the window pane test. You can also knead + mix by hand.
4. Place the dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 8-12 hours, or until it fully doubles in size. You can let it rise overnight on the counter for a slower fermentation, up to 14 hours, which is my favorite way.
5. Once the dough has doubled, transfer it onto a lightly floured surface.
6. Roll out the dough into a rectangle, about 1/4 inch thick.
7. Spread the softened butter evenly over the surface of the dough.
8. In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture over the buttered dough covering the entire surface.
9. Starting from one of the longer sides, tightly roll up the dough into a log.
10. Using a sharp knife or a piece of dental floss, cut the log into individual rolls, about 2 inches thick.
11. Place the rolls in a greased baking dish (or cast iron if you prefer like I do), leaving a little space between each roll for them to expand.
12. Preheat your oven to 375 degrees Fahrenheit. Pour the heavy cream all over the rolls and cover them with a clean kitchen towel and let the rolls rise for another 30 minutes.
13. Bake the cinnamon rolls in the preheated oven for about 20 – 25 minutes, or until golden brown and cooked through.
14. Add the cream cheese, heavy cream, maple/honey, and vanilla to a saucepan over medium heat. Stir until cream cheese has melted then use an immersion blender to blend smooth.
15. Once the rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the topping over the rolls and enjoy!
![sourdough cinnamon rolls recipe](https://milkmaidfarm.com/wp-content/uploads/2024/07/cinnamon_rolls_2-300x300.png)
Sourdough Cinnamon Rolls
Ingredients
For the dough:
- 1 cup active sourdough starter (240 grams)
- 1/2 cup milk
- 1/2 cup honey or maple syrup
- 1/2 cup unsalted butter (melted)
- 1/2 tsp salt
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 cup heavy cream
For the filling:
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar
- 1 tbsp ground cinnamon
For the topping:
- 8 oz cream cheese
- 1/2 cup heavy cream
- 1/2 cup honey or maple syrup
- 2 tsp vanilla
Instructions
- In a standing mixer bowl, combine the active sourdough starter, eggs, milk, honey or maple syrup, melted butter, and salt. Mix well.
- Gradually add the flour to the mixture, stirring until a dough forms.
- Knead in mixer at 4 or medium setting for about 5-7 minutes, or until it becomes smooth, elastic, and passes the window pane test. You can also knead + mix by hand.
- Place the dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 8-12 hours, or until it fully doubles in size. You can let it rise overnight on the counter for a slower fermentation, up to 14 hours, which is my favorite way.
- Once the dough has doubled, transfer it onto a lightly floured surface.
- Roll out the dough into a rectangle, about 1/4 inch thick.
- Spread the softened butter evenly over the surface of the dough.
- In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture over the buttered dough covering the entire surface
- Starting from one of the longer sides, tightly roll up the dough into a log.
- Using a sharp knife or a piece of dental floss, cut the log into individual rolls, about 2 inches thick.
- Place the rolls in a greased baking dish (or cast iron if you prefer like I do), leaving a little space between each roll for them to expand.
- Preheat your oven to 375 degrees Fahrenheit.
- Bake the cinnamon rolls in the preheated oven for about 20 – 25 minutes, or until golden brown and cooked through.
- Add the cream cheese, heavy cream, maple/honey, and vanilla to a saucepan over medium heat. Stir until cream cheese has melted then use an immersion blender to blend smooth.
- Once the rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the topping over the rolls and enjoy!
Storing and Reheating
While I don’t think you’ll have any sourdough cinnamon rolls left over to store (we usually don’t), I still want to make sure you have the proper instructions for those of you who have more willpower than my house does.
Proper Storage
Sourdough cinnamon rolls are best enjoyed fresh out of the oven, but they can also be stored for later. Place any leftover rolls in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to three months. Make sure to let the rolls cool completely before freezing to prevent ice crystals from forming.
Reheating Tips
To reheat, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with parchment paper or beeswax (for a more natural alternative) to prevent drying out. Heat for about 10-15 minutes or until warmed through. If you’re in a hurry, microwave individual rolls on a microwave-safe plate for about 20-30 seconds, but be aware that this method might make them a bit soggy.
Curious To Find More Easy Homemade Recipes?
Once you start making healthy homemade recipes, I promise, there’s no going back. If you’re looking to start making the switch to more whole foods and meals at home, I want to help! My recipe book, Staples Made Simple, will give you a complete guide on how to make everyday recipes that are good for the body and the soul.
![Cooking from Scratch Pantry Staples: Milkmaid Farm Selina](https://milkmaidfarm.com/wp-content/uploads/2024/06/Cooking_From_Scratch_Pantry_Staples-700-x-700-px-700-x-900-px-1-1.png)
Have you ever made sourdough cinnamon rolls from scratch before? Let me know in the comments! And to keep up with the latest recipes on the blog, check out my recent posts:
- Vanilla Extract Recipe: Aging The Perfect Vanilla Extract At Home
- Homemade Applesauce Recipe: Easy Applesauce Kids Will Love!
- Pressure Canning: The Ultimate Guide to Preserving Your Harvest
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