What makes sourdough cinnamon rolls different?

Sourdough cinnamon rolls have a unique tangy flavor from the sourdough starter, which complements the sweet cinnamon filling. This creates a more complex and satisfying taste compared to regular cinnamon rolls.

How do I activate my sourdough starter for cinnamon rolls?

Feed your sourdough starter 4-12 hours before starting the recipe to ensure it's active and bubbly. An active starter will help the dough rise properly and give your cinnamon rolls a light and airy texture.

Can I make sourdough cinnamon rolls ahead of time?

Yes, you can prepare the dough and assemble the cinnamon rolls, then refrigerate them overnight before baking. This allows for a slower rise and enhances the flavor. Just bring them to room temperature for about an hour before baking.

What's the best way to store leftover sourdough cinnamon rolls?

Store leftover sourdough cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them gently in the microwave or oven for the best flavor and texture.

7 Best Sourdough Cinnamon Rolls Secrets

Name: Sourdough Cinnamon Rolls: The Easiest, Gooey Recipe EVER
Prep time: 30 min
Cook time: 30 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 1 cup (240ml) warm milk; 1/2 cup (100g) granulated sugar; 1 teaspoon salt; 1/2 cup (113g) unsalted butter, softened; 1 large egg; 1 cup (240g) active sourdough starter, fed and bubbly; 4 cups (480g) all-purpose flour, plus more for dusting; 1/2 cup (113g) unsalted butter, softened; 1 cup (200g) packed brown sugar; 2 tablespoons ground cinnamon; 4 ounces (113g) cream cheese, softened; 1/4 cup (57g) unsalted butter, softened; 2 cups (240g) powdered sugar; 1/2 teaspoon vanilla extract; 2 to 4 tablespoons milk, as needed for consistency

Description

Tangy and sweet sourdough cinnamon rolls with a creamy cream cheese frosting. A perfect treat for breakfast or brunch!

Ingredients

Scale

1 cup (240ml) warm milk
1/2 cup (100g) granulated sugar
1 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 large egg
1 cup (240g) active sourdough starter, fed and bubbly
4 cups (480g) all-purpose flour, plus more for dusting
1/2 cup (113g) unsalted butter, softened
1 cup (200g) packed brown sugar
2 tablespoons ground cinnamon
4 ounces (113g) cream cheese, softened
1/4 cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar
1/2 teaspoon vanilla extract
2 to 4 tablespoons milk, as needed for consistency

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Instructions

In a large bowl, combine warm milk, sugar, salt, butter, and egg. Mix well.
Add the active sourdough starter and gradually incorporate the flour, mixing until a shaggy dough forms.
Knead the dough for 8-10 minutes until smooth and elastic. Place in an oiled bowl, turning to coat.
Cover and let rise in a warm place for 6-8 hours, or overnight, until doubled in size.
Turn the dough out onto a floured surface and roll into a 12×18 inch rectangle.
In a small bowl, combine softened butter, brown sugar, and cinnamon. Mix well.
Spread the cinnamon sugar mixture evenly over the rolled out dough.
Roll the dough into a tight log, starting from one long edge.
Slice the log into 12 equal rolls using a sharp knife or dental floss.
Place the rolls into a greased 9×13 inch baking dish, leaving space between each roll. Cover and let rise for 1-2 hours, or until puffy.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
While the rolls bake, prepare the cream cheese frosting. Beat together softened cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla extract, mixing until well combined. Add milk for desired consistency.
Once the rolls are slightly cooled, generously spread the frosting over the top. Serve warm and enjoy!

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg