What Makes Sourdough Cinnamon Rolls So Special
There’s something magical about the aroma of freshly baked Sourdough Cinnamon Rolls wafting through the kitchen. The tangy depth of sourdough mingles with sweet cinnamon and brown sugar, creating a flavor that’s both comforting and exciting. It’s like wrapping yourself in a warm blanket on a chilly morning—pure nostalgia in every bite.
I remember the first time I made these rolls with my grandmother’s sourdough starter. She’d always say, “Good things take time, love.” And she was right! The slow fermentation of sourdough adds a complexity that regular cinnamon rolls just can’t match. If you’re new to sourdough baking, don’t worry—this recipe is forgiving and perfect for beginners. Curious about other ways to use sourdough discard? Try my sourdough tortillas for another delicious option.
Table of Contents
Table of Contents
Ingredients You’ll Need
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup warm milk
- 1 large egg
- 2 teaspoons active dry yeast
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup softened butter
Estimated Prep & Cook Time for Sourdough Cinnamon Rolls
Prep Time: 20 minutes
Rise Time: 1.5-2.5 hours
Cook Time: 25-30 minutes
Total Time: 2.5-3.5 hours
While these easy sourdough rolls do require some patience for rising, most of that time is hands-off. Perfect for a lazy weekend morning when you can enjoy the process. If you’re looking for quicker breakfast ideas, my fluffy pancake recipe is ready in minutes!
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, mix sourdough discard, flour, sugar, salt, melted butter, warm milk, egg, and yeast until a dough forms.
Step 2: Knead the Dough
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. This develops the gluten for that perfect chew.
Step 3: First Rise
Place the dough in a greased bowl, cover, and let rise for 1-2 hours until doubled in size. The sourdough will work its magic!
Step 4: Roll Out Dough
Roll out the dough into a rectangle on a floured surface. This is where the fun begins!
Step 5: Add Filling
Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon. Don’t be shy—this is the sweet heart of your rolls!
Step 6: Roll and Cut
Roll the dough tightly into a log and cut into 12 equal slices. A piece of dental floss works wonders for clean cuts.
Step 7: Second Rise
Place rolls in a greased baking dish, cover, and let rise for 30 minutes. They’ll puff up beautifully.
Step 8: Bake to Perfection
Bake at 375°F for 25-30 minutes until golden brown. Your kitchen will smell heavenly!
Pro Tips & Tasty Tweaks
After making these sourdough sweet rolls countless times, I’ve learned a few tricks to make them extra special:
- Flavor Boost: Add orange zest to the dough or a pinch of cardamom to the cinnamon sugar for a unique twist.
- Healthier Option: Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Perfect Texture: If your dough feels too sticky, add flour 1 tablespoon at a time until manageable.
- Storage Tip: These freeze beautifully! Wrap cooled rolls individually for quick breakfasts. For more storage ideas, check out my apple pie recipe tips.
Healthier Alternatives for Sourdough Cinnamon Rolls
Can you make sourdough cinnamon roll dough healthier? Absolutely! Here are my favorite tweaks:
- Replace half the butter with unsweetened applesauce
- Use coconut sugar instead of brown sugar
- Try almond milk instead of whole milk
- Add chopped nuts for extra protein
The beauty of homemade cinnamon rolls is that you control the ingredients. For more healthy baking inspiration, my pumpkin pie recipe uses natural sweeteners too.
How to Serve Sourdough Cinnamon Rolls
There’s nothing quite like gathering around the table with a fresh batch of warm Sourdough Cinnamon Rolls. I love serving them with:
- A simple cream cheese glaze (just mix 4 oz cream cheese, 1/4 cup milk, and 1 cup powdered sugar)
- Freshly brewed coffee or chai tea
- A side of scrambled eggs for balance
For special occasions, try pairing them with my decadent chocolate cake for the ultimate dessert spread. The contrast between tangy sourdough and sweet cinnamon makes these rolls versatile enough for breakfast or dessert.
Frequently Asked Questions
How do you make sourdough cinnamon rolls from scratch?
Making homemade cinnamon rolls with sourdough is easier than you think! Follow my step-by-step recipe above using sourdough discard, flour, and simple pantry staples. The key is allowing time for the dough to rise properly.
What’s the best way to use sourdough discard for cinnamon rolls?
Sourdough discard adds wonderful flavor and texture to cinnamon rolls. Use it straight from the fridge—no need to feed it first. The natural yeasts help create light, fluffy rolls with that signature tang.
Can you make easy sourdough cinnamon rolls without yeast?
While this recipe uses both sourdough and yeast for guaranteed rise, you can try using only sourdough. Just extend the rise time significantly (4-6 hours) since sourdough works slower than commercial yeast.
How long does it take to proof sourdough cinnamon roll dough?
Plan for 1-2 hours for the first rise and 30 minutes for the second. Warmer kitchens will proof faster. The dough should double in size—don’t rush it! For more baking tips, see my fudgy brownie recipe.
What’s the secret to soft and fluffy sourdough cinnamon rolls?
Three secrets: 1) Don’t over-flour the dough, 2) Let it rise fully, and 3) Don’t overbake. The combination of sourdough and yeast creates exceptionally tender rolls with just the right chew.
Can I use whole wheat flour for sourdough cinnamon rolls?
Absolutely! Substitute up to half the all-purpose flour with whole wheat. The rolls will be slightly denser but still delicious. The sourdough helps soften the whole wheat’s texture.
How do you store homemade sourdough cinnamon rolls?
Store cooled rolls in an airtight container at room temperature for 2 days, or freeze for up to 3 months. Reheat frozen rolls straight in a 350°F oven for 10-12 minutes. They taste nearly fresh-baked.
