Indulge in the irresistible bliss of warm, soft sourdough cinnamon rolls, a heavenly twist on a classic treat that will enchant your taste buds with every delightful bite!
Soft Sourdough Cinnamon Roll Recipe
This soft sourdough cinnamon rolls recipe turns out the most delicious and tender cinnamon rolls with all the nutritional and flavor benefits of sourdough!
These sourdough cinnamon rolls are a variation of my soft sourdough rolls recipe.... I usually divide the dough in half using half for soft pull apart dinner rolls, and the other half for sourdough cinnamon rolls!
Recipe Tools
- A sharp knife or string to cut cinnamon rolls.
- Rolling Pin
- A large mixing bowl. (Or the bowl of a stand mixer.)
- Measuring cups
- A towel to cover the dough as it rises. (You can also use plastic wrap but I much prefer a clean towel)
- A warm rising spot.
- 9x13 baking dish (or a 9x9 for half the recipe). You can also use a cast iron skillet, or baking sheet covered with parchment paper.
Key Ingredients
- Active sourdough starter (This takes the place of commercial yeast or instant yeast)
- Warm water (unchlorinated if possible)
- All-purpose flour (You could make this with other flour but will need to adjust the amount) I do not use bread flour.
- Sugar - I'm using white sugar, but you can use any dry sugar here.
- Salt
- Large egg
- Real Butter
- Olive oil.
- Ground Cinnamon
- For Glaze
- Powdered sugar
- Melted butter
- Milk
INSTRUCTIONS
First, you'll add all the dry ingredients to my large mixing bowl but hold back a half cup of the flour for kneading.
Then, Make a hole (a nest) in the middle of your flour mixture.
Pour into that hole (or nest) 2 cups sourdough starter, warm water (you can substitute milk here), 1 large egg, and ½ cup soft butter.
Using your hands, or a stand mixer, mix the wet ingredients into the flour mixture till everything is well incorporated together.
Next, dust your countertop with about ¼ a cup of flour and dump your wet dough onto the floured surface.
Knead your dough till smooth adding a bit of extra flour (the last ¼ cup) as needed to make the dough easy to handle (not too sticky to knead.) If you are using a stand mixer, use the low speed setting with your dough hook attachment.)
Then form into a big ball.
Pour 1 tablespoon of olive oil into your large bowl, and place your dough ball inside, turning once to cover the top with oil.
Bulk Ferment - Rise
Cover your dough inside the mixing bowl with a clean washcloth and set it in a nice warm spot for the first rise till doubled (this is your bulk fermentation.) I place my dough into my oven at 93 degrees F. to rise.
Next, punch down the dough, and butter or line your baking dish.
On a clean floured surface, roll the dough out into a rectangle shape about ¼ inch thick.
Mix your cinnamon and sugar for the filling.
Then, lightly sprinkle your rolled-out dough with water, this helps the cinnamon and rills to stay in place.
Next you'll spread the cinnamon sugar mixture evenly over the dough.
Roll up the rectangle dough into one large roll, and pinch the ends to keep the dough from unrolling when finished.
Use a sharp knife or piece of thread to cut rolls into 1-inch cinnamon rolls and place into a baking dish.
Let cinnamon roll dough rest or rise a second time till puffy (about 30 minutes in a 93 degrees F oven).
Bake at 350 degrees F for 20-25 minutes till golden.
Make the glaze and pour over finished rolls.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!
Soft Sourdough Cinnamon Rolls Recipe
Yield: 12 cinnamon rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes
Indulge in the irresistible bliss of warm, soft sourdough cinnamon rolls, a heavenly twist on a classic treat that will enchant your taste buds with every delightful bite!
Ingredients
- 2 cups active sourdough starter (This takes the place of commercial yeast or instant yeast)
- 1 cup warm water (unchlorinated if possible)
- 5 ½ cups all-purpose flour (You could make this with other flour but will need to adjust the amount) I do not use bread flour.
- ⅓ cup sugar - I'm using white sugar, but you can use any dry sugar here.
- 1 ½ teaspoon salt
- 1 large egg
- ½ cup (or 1 cube) of butter
- 1 tablespoon olive oil.
- ½ cup sugar
- 1 tablespoon cinnamon
- and 1 tablespoon water
- For Glaze
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon milk
Instructions
- First, add all the dry ingredients to my large mixing bowl but hold back a half cup of the flour for kneading.
- Make a hole (a nest) in the middle of your flour mixture.
- Pour into that hole (or nest) 2 cups sourdough starter, warm water (you can substitute milk here), 1 large egg, and ½ cup soft butter.
- Using your hands, mix the wet ingredients into the flour mixture till everything is well incorporated together.
- Then, dust your countertop with about ¼ a cup of flour and dump your wet dough onto the floured surface.
- Knead your dough till smooth adding a bit of extra flour (the last ¼ cup) as needed to make the dough easy to handle (not too sticky to knead.) If you are using a stand mixer, use the low speed setting with your dough hook attachment.)
- Then form into a big ball.
- Pour 1 tablespoon of olive oil into your large bowl, and place your dough ball inside, turning once to cover the top with oil.
- Cover your dough inside the mixing bowl with a clean washcloth and set it in a warm spot for the first rise till doubled (this is your bulk fermentation.)
- Punch down dough.
- Butter or line baking pans.
- Roll the dough out into a rectangle shape about ¼ inch thick.
- Mix your cinnamon and sugar.
- Sprinkle your rolled-out dough with water, then evenly spread cinnamon sugar over the dough.
- Roll up the rectangle dough into one large roll, and pinch the ends to keep the dough from unrolling when finished.
- use a sharp knife or piece of thread to cut rolls into 1-inch cinnamon rolls and place into a baking dish.
- Let cinnamon roll dough rest or rise a second time till puffy (about 30 minutes in a 93 degrees F oven).
- Bake at 350 degrees F for 20-25 minutes till golden.
- Make glaze - In a medium sized mixing bowl, or a stand mixer bowl, combine powdered sugar, melted butter and milk. Blend till smooth, and pour over hot cinnamon rolls!
Notes
My pilot light keeps my oven at 93 degrees all the time. At 93 degrees F, I can rise my sourdough dough in 1.5 hours to double. Then I shape rolls and let them rise in that warm oven for another 30 minutes before baking.
DOUGH TEMPERATURE
The speed at which sourdough dough rises depends on its temperature. For best results your sourdough ferments between the temperatures of 80–90°F (27–32°C). That temperature is optimal for the home bakers sourdough to rise. However, you can also get a faster rise with warmer temperatures, and of course, a slower rise in the fridge overnight with cooler temps.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Let me know what you think!
Share your cooking tips and feedback in the comments below.
Did you add any twists to these recipes? I'd love to hear!
Why Sourdough Cinnamon Rolls?
PubMed published a study conducted a thorough investigation into the biochemical, textural, and nutritional aspects of sourdough bread, providing a deep understanding of its unique benefits.
These findings collectively highlight the holistic benefits of sourdough fermentation, showcasing its potential to produce bread with heightened flavor, improved texture, and enhanced nutritional value!
Highlights
Through meticulous analyses of pH, acidity, organic acids, amino acids, and dietary components, this research proved that sourdough fermentation contributes to a distinct flavor profile and improved nutritional content in bread.
Texture profile analysis demonstrated that sourdough bread exhibited desirable textural attributes, including enhanced resilience and reduced hardness.
Moreover, nutritional quality indices such as the Essential Amino Acids Index, Biological Value, and Protein Efficiency Ratio suggests that sourdough bread possesses a superior protein profile compared to conventional bread.
More Cinnamon Rolls Recipes
Date Cinnamon Rolls
Sourdough Pumpkin Cinnamon Rolls
