Golden brown sourdough cinnamon rolls recipe with a glossy cream cheese glaze, fresh out of the oven.

Quick Sourdough Cinnamon Rolls Recipe: Ready in No Time!

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Introduction

Why Sourdough Cinnamon Rolls Are a Must-Try

If you love the warm, gooey goodness of cinnamon rolls but want to add a tangy twist, sourdough cinnamon rolls recipe are your next baking obsession! These rolls combine the soft, fluffy texture of classic cinnamon rolls with the unique flavor of sourdough, making them a standout treat. Plus, they’re a fantastic way to use your sourdough discard, reducing waste while creating something delicious. With benefits like better digestion and a richer flavor profile, this recipe is not only easy but also a healthier alternative to traditional rolls. Ready to bake the best sourdough cinnamon rolls recipe you’ve ever tasted? Let’s get started!

Golden brown sourdough cinnamon rolls recipe with a glossy cream cheese glaze, fresh out of the oven.
Traditional cinnamon buns on a white table, homemade sweet buns. Vertical.

Ingredients for Sourdough Cinnamon Rolls

To make these irresistible sourdough cinnamon rolls recipe , you’ll need the following ingredients. Make sure to measure everything accurately for the best results!

For the Dough:

  • 1 cup (240g) active sourdough starter
  • 1 cup (240ml) warm milk (whole or plant-based)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted (or dairy-free alternative)
  • 1 large egg
  • 1 tsp (5g) salt
  • 3 1/2 to 4 cups (420-480g) all-purpose flour

For the Filling:

  • 1/2 cup (115g) unsalted butter, softened (or dairy-free alternative)
  • 3/4 cup (150g) brown sugar
  • 2 tbsp (15g) ground cinnamon
  • 1/4 tsp nutmeg (optional, for extra warmth)

For the Glaze (Optional):

  • 1 cup (120g) powdered sugar
  • 2-3 tbsp milk or cream (adjust for desired consistency)
  • 1/2 tsp vanilla extract

Notes on Key Ingredients

  1. Sourdough Starter:
    • The star of the recipe! Your sourdough starter adds a tangy flavor and helps the dough rise naturally. Make sure it’s active and bubbly for the best results. If you’re using discard, the rolls will still taste great but may not rise as much.
  2. Cinnamon:
    • Cinnamon is the heart of the filling, providing that warm, spicy flavor. For a more intense taste, try using Ceylon cinnamon or adding a pinch of nutmeg or cardamom.
  3. Sugar:
    • Sugar adds sweetness and helps feed the sourdough starter, aiding fermentation. Brown sugar in the filling adds a rich, caramel-like flavor. For a healthier option, you can use coconut sugar or maple syrup.
  4. Butter:
    • Butter adds richness and moisture to both the dough and filling. If you’re dairy-free, substitute with vegan butter or coconut oil.
  5. Flour:
    • All-purpose flour works best for a soft, tender texture. If you prefer whole wheat, use half whole wheat and half all-purpose to avoid a dense dough.

Tools You’ll Need

Before you start, gather these essential tools to make your sourdough cinnamon rolls recipe process smooth and enjoyable:

  • Mixing bowl (large enough for the dough to rise)
  • Stand mixer or wooden spoon (for kneading the dough)
  • Rolling pin (to roll out the dough evenly)
  • 9×13 inch baking pan (or similar size)
  • Parchment paper or baking spray (to prevent sticking)
  • Sharp knife or bench scraper (for cutting the rolls)
  • Measuring cups and spoons (for accurate measurements)
  • Kitchen scale (optional, but helpful for precision)
  • Whisk or fork (for mixing the glaze)
Golden brown sourdough cinnamon rolls with a glossy cream cheese glaze, fresh out of the oven.
Traditional cinnamon buns on a white table, homemade sweet buns. Vertical.

Tips for Preparing Your Workspace

  1. Clear and Clean:
    • Start with a clean, clutter-free countertop. This gives you plenty of space to work with the dough and prevents any mess.
  2. Mise en Place:
    • Measure and organize all your ingredients before you start. This French cooking term means “everything in its place” and ensures you don’t forget anything mid-process.
  3. Keep It Warm:
    • Sourdough thrives in a warm environment. If your kitchen is cold, place your dough near a warm oven or in a slightly warmed (but turned-off) oven to help it rise.
  4. Prep Your Pan:
    • Line your baking pan with parchment paper or grease it with butter or oil to prevent the rolls from sticking.
  5. Have a Damp Towel Ready:
    • Cover your dough with a damp towel during rises to prevent it from drying out.

Preparing Your Sourdough Starter

Your sourdough starter is the heart of this sourdough cinnamon rolls recipe, so it’s important to ensure it’s active and ready to use. An active starter will give your cinnamon rolls the perfect rise and that signature tangy flavor. Here’s how to prepare it:

  1. Feed Your Starter:
    • At least 4-6 hours before you plan to make the dough, feed your starter. Discard half of it, then add equal parts flour and water (e.g., 1/2 cup flour + 1/2 cup water). Stir well and let it sit at room temperature.
  2. Look for Signs of Activity:
    • A ready-to-use starter should be bubbly, have a slightly domed surface, and double in size within 4-6 hours. It should also have a pleasant, tangy aroma.
  3. Perform the Float Test:
    • To confirm your starter is ready, drop a small spoonful into a glass of water. If it floats, it’s active and ready to use. If it sinks, give it more time to ferment.

What to Do If Your Starter Isn’t Ready

Don’t worry if your starter isn’t at its peak! Here are some solutions:

  1. Use Sourdough Discard:
    • If you’re in a hurry, you can use sourdough discard. While it won’t provide as much rise, it will still add flavor. To compensate, add 1 tsp of instant yeast to the dough for extra lift.
  2. Revive a Sluggish Starter:
    • If your starter isn’t bubbly, try feeding it twice in a row (every 4-6 hours) to boost its activity. Keep it in a warm spot (75-80°F or 24-27°C) to speed up fermentation.
  3. Plan Ahead:
    • If you know you’ll be baking, feed your starter 12-24 hours in advance to ensure it’s at its peak when you’re ready to use it.

Making the Dough

Now that your starter is ready, it’s time to make the dough for your sourdough cinnamon rolls recipe. Follow these steps for a smooth, elastic dough that’s perfect for cinnamon rolls:

  1. Combine Wet Ingredients:
    • In a large mixing bowl or stand mixer, combine 1 cup of active sourdough starter, 1 cup of warm milk, 1/4 cup melted butter, 1/4 cup sugar, and 1 egg. Mix until well combined.
  2. Add Dry Ingredients:
    • Gradually add 3 1/2 cups of flour and 1 tsp of salt to the wet ingredients. Mix until a shaggy dough forms.
  3. Knead the Dough:
    • If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes. Add more flour as needed, but avoid adding too much—the dough should be soft and slightly sticky.
  4. Let the Dough Rest:
    • Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to work with.

How to Tell When the Dough Is Ready

The dough should have the following characteristics when it’s ready:

  • Smooth and Elastic: It should feel soft and stretchy, not sticky or tough.
  • Passes the Windowpane Test: Stretch a small piece of dough between your fingers. If it forms a thin, translucent “window” without tearing, the gluten is well-developed.
  • Slightly Tacky: The dough should be slightly sticky to the touch but not so much that it sticks to your hands or the counter.

If the dough feels too sticky, add a tablespoon of flour at a time until it reaches the right consistency. If it’s too dry, sprinkle a little water or milk and knead it in.

First Rise: Letting the Dough Ferment

The first rise, or bulk fermentation, is where the magic happens! This is when the sourdough starter works its wonders, developing flavor and allowing the dough to rise. Here’s what you need to know:

  1. Fermentation Process:
    • After kneading, place the dough in a lightly greased bowl and cover it with a damp towel or plastic wrap. Let it sit at room temperature to ferment.
    • During this time, the natural yeast and bacteria in the sourdough starter feed on the sugars in the dough, producing carbon dioxide gas. This causes the dough to rise and develop its signature tangy flavor.
  2. How Long It Takes:
    • The fermentation time can vary depending on the temperature of your kitchen and the activity of your starter. On average, it takes 4-6 hours at room temperature (around 70-75°F or 21-24°C).
    • In cooler environments, the dough may take longer to rise. You can also let it ferment in the refrigerator overnight (8-12 hours) for a slower, more flavorful rise.
  3. Signs the Dough Is Ready:
    • The dough should roughly double in size.
    • It should feel puffy and airy when gently pressed with your finger. If the indentation springs back slowly, it’s ready. If it springs back quickly, it needs more time.

Tips for a Successful Rise

  1. Ideal Temperature:
    • Sourdough thrives in a warm environment. Aim for a room temperature of 70-75°F (21-24°C). If your kitchen is cooler, place the dough in a slightly warmed oven (turned off) or near a warm spot like a radiator.
  2. Avoid Drafts:
    • Keep the dough away from drafts or direct airflow, as this can dry out the surface and slow fermentation.
  3. Use a Clear Bowl:
    • If possible, use a clear glass or plastic bowl to monitor the dough’s progress. Mark the starting level with a piece of tape to easily track how much it has risen.
  4. Be Patient:
    • Sourdough fermentation is slower than yeast-based doughs, but the wait is worth it for the flavor and texture. Don’t rush the process!
  5. Overnight Option:
    • If you’re short on time, let the dough rise in the refrigerator overnight. This slows fermentation, allowing you to bake fresh rolls in the morning.

Preparing the Cinnamon Filling

The filling is what makes these sourdough cinnamon rolls recipe irresistible! Here’s how to make it:

  1. Ingredients:
    • 1/2 cup (115g) unsalted butter, softened
    • 3/4 cup (150g) brown sugar
    • 2 tbsp (15g) ground cinnamon
    • 1/4 tsp nutmeg (optional, for extra warmth)
  2. Instructions:
    • In a small bowl, mix the brown sugar, cinnamon, and nutmeg until well combined.
    • Ensure the butter is softened but not melted. Spread it evenly over the rolled-out dough using a spatula or your hands.
    • Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a small border around the edges to prevent spillage.

Customizing Your Filling

Make your sourdough cinnamon rolls recipe unique by adding these delicious variations:

  1. Nuts:
    • Add chopped pecans, walnuts, or almonds for a crunchy texture. Sprinkle them over the cinnamon-sugar mixture before rolling.
  2. Dried Fruit:
    • Mix in raisins, dried cranberries, or chopped apricots for a sweet and chewy surprise.
  3. Spices:
    • Experiment with cardamom, ginger, or allspice for a more complex flavor profile.
  4. Chocolate:
    • Add a layer of chocolate chips or cocoa powder to the filling for a decadent twist.
  5. Citrus Zest:
    • Add a teaspoon of orange or lemon zest to the filling for a bright, citrusy note.
  6. Savory Option:
    • For a unique twist, try a savory filling with cheese, herbs, and garlic.

Shaping the Cinnamon Rolls

Shaping the cinnamon rolls is a fun and rewarding step in your sourdough cinnamon rolls recipe! Here’s how to roll, fill, and cut your dough into perfect spirals:

  1. Rolling Out the Dough:
    • Lightly flour your work surface and turn the risen dough onto it.
    • Using a rolling pin, roll the dough into a large rectangle, about 16×12 inches and 1/4 inch thick. Aim for an even thickness to ensure uniform rolls.
  2. Adding the Filling:
    • Spread the softened butter evenly over the dough, leaving a 1-inch border around the edges.
    • Sprinkle the cinnamon-sugar mixture (and any additional fillings like nuts or raisins) evenly over the buttered dough.
  3. Rolling the Dough:
    • Starting from the long edge closest to you, tightly roll the dough into a log. Use your fingers to tuck and pinch the seam to seal it.
    • Gently roll the log back and forth to even it out and ensure it’s tightly rolled.
  4. Cutting the Rolls:
    • Use a sharp knife, dental floss, or a bench scraper to cut the log into 12 even pieces, each about 1.5 inches wide.
    • To use dental floss, slide it under the log, cross the ends over the top, and pull to slice cleanly through the dough.

How to Get Perfectly Even Rolls

  1. Measure for Consistency:
    • Use a ruler or tape measure to mark the dough before cutting. This ensures all rolls are the same size and bake evenly.
  2. Use a Sharp Tool:
    • A sharp knife or bench scraper prevents squishing the dough. Dental floss is a great alternative for clean cuts.
  3. Arrange Evenly in the Pan:
    • Place the rolls cut-side down in a greased 9×13 inch baking pan, leaving a little space between them to allow for rising.
    • For softer sides, place the rolls closer together. For crispier edges, space them apart.
  4. Trim the Ends:
    • If the ends of the log are uneven, trim them off and bake them separately as a “chef’s treat.”

Second Rise: Proofing the Rolls

The second rise, or proofing, is crucial for achieving light, fluffy cinnamon rolls in your sourdough cinnamon rolls recipe. Here’s what you need to know:

  1. Importance of the Second Rise:
    • This step allows the rolls to puff up and become airy before baking. It also helps develop more flavor as the sourdough continues to ferment.
  2. How Long It Takes:
    • At room temperature (70-75°F or 21-24°C), the second rise typically takes 1-2 hours.
    • For a slower rise, you can proof the rolls in the refrigerator for 4-6 hours or overnight. This is a great option if you want to bake them fresh in the morning.

How to Tell When the Rolls Are Ready to Bake

  1. Visual Cues:
    • The rolls should look puffy and slightly risen. They won’t double in size like yeast-based rolls, but they should fill out the pan and feel soft to the touch.
  2. Finger Test:
    • Gently press a roll with your finger. If the indentation springs back slowly, they’re ready. If it springs back quickly, they need more time.
  3. Preheat the Oven:
    • While the rolls are proofing, preheat your oven to 375°F (190°C) so it’s ready when they are.

H2: Baking the Sourdough Cinnamon Rolls

Baking is the final step to transform your dough into golden, gooey cinnamon rolls. Here’s how to do it right:

  1. Baking Time and Temperature:
    • Preheat your oven to 375°F (190°C).
    • Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through.
  2. Checking for Doneness:
    • To ensure the rolls are fully baked, insert a toothpick or skewer into the center of a roll. If it comes out clean or with a few crumbs (not wet dough), they’re done.
    • The internal temperature should be around 190°F (88°C) if you’re using a thermometer.

How to Achieve the Perfect Golden Brown Top

  1. Even Baking:
    • Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
  2. Avoid Over-Browning:
    • If the tops are browning too quickly, loosely tent the pan with aluminum foil for the last 10 minutes of baking.
  3. Brush with Butter:
    • For an extra glossy finish, brush the tops of the rolls with melted butter as soon as they come out of the oven.
  4. Use the Middle Rack:
    • Place the pan in the center of the oven for consistent heat distribution.
  5. Don’t Overbake:
    • Keep a close eye on the rolls during the last few minutes to prevent them from drying out.

Making the Glaze (Optional)

A glaze adds the perfect finishing touch to your sourdough cinnamon rolls recipe. Here’s a simple recipe:

Basic Powdered Sugar Glaze:

  • Ingredients:
    • 1 cup (120g) powdered sugar
    • 2-3 tbsp milk or cream (adjust for desired consistency)
    • 1/2 tsp vanilla extract
  • Instructions:
    1. In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth.
    2. Add more milk for a thinner glaze or more sugar for a thicker consistency.
    3. Drizzle the glaze over the warm rolls just before serving.

Glaze Variations to Try

  1. Cream Cheese Glaze:
    • Mix 4 oz (115g) softened cream cheese, 1/4 cup (60g) softened butter, 1 cup (120g) powdered sugar, and 1 tsp vanilla extract until smooth. Add milk as needed for consistency.
  2. Maple Glaze:
    • Replace the milk in the basic glaze with 2-3 tbsp pure maple syrup for a rich, autumnal flavor.
  3. Citrus Glaze:
    • Add 1-2 tsp of lemon or orange zest and 1 tbsp of citrus juice to the basic glaze for a bright, tangy twist.
  4. Chocolate Glaze:
    • Melt 1/4 cup (45g) chocolate chips with 1 tbsp butter and 1-2 tbsp milk. Stir until smooth and drizzle over the rolls.
  5. Vanilla Drizzle:
    • Add an extra teaspoon of vanilla extract to the basic glaze for a stronger vanilla flavor.
  6. Spiced Glaze:
    • Mix a pinch of cinnamon, nutmeg, or cardamom into the basic glaze for a warm, spiced finish.

Serving and Storing Your Sourdough Cinnamon Rolls

Once your sourdough cinnamon rolls recipe are baked and glazed, it’s time to enjoy them! Here are some serving ideas and tips for storing and reheating leftovers to keep them fresh and delicious.

Serving Ideas

  1. Warm and Fresh:
    • Serve the rolls warm, straight from the oven, for the ultimate gooey, melt-in-your-mouth experience.
  2. With Coffee or Tea:
    • Pair your cinnamon rolls with a cup of freshly brewed coffee, a latte, or a soothing tea like chai or Earl Grey for a cozy breakfast or afternoon treat.
  3. Brunch Spread:
    • Add the rolls to a brunch spread with other favorites like scrambled eggs, fresh fruit, and crispy bacon.
  4. Dessert Option:
    • Serve them as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent twist.
  5. Holiday Breakfast:
    • These rolls are perfect for special occasions like Christmas morning or Easter brunch. Add a festive touch with a sprinkle of cinnamon or edible glitter on the glaze.

How to Store and Reheat Leftovers

If you have leftovers (though they’re so good, you might not!), here’s how to keep them fresh and enjoy them later:

  1. Storing at Room Temperature:
    • Place the rolls in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh for 1-2 days at room temperature.
  2. Refrigerating:
    • For longer storage, refrigerate the rolls in an airtight container for up to 5 days. This is especially helpful if your rolls have a cream cheese glaze.
  3. Freezing:
    • To freeze, wrap individual rolls in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2-3 months.
    • You can freeze them with or without the glaze. If freezing with glaze, let it set completely before wrapping.
  4. Reheating:
    • Room Temperature Rolls: Warm them in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
    • Refrigerated Rolls: Let them come to room temperature, then reheat in the oven or microwave.
    • Frozen Rolls: Thaw overnight in the refrigerator or at room temperature, then reheat in the oven for 10-15 minutes at 350°F (175°C) until warm.
  5. Refreshing the Glaze:
    • If the glaze has dried out, drizzle a little fresh glaze over the rolls after reheating for that just-baked look and taste.

Conclusion

H2: Enjoy Your Homemade Sourdough Cinnamon Rolls!

There’s nothing quite like the aroma of freshly baked sourdough cinnamon rolls recipe filling your kitchen. With their soft, fluffy texture, tangy sourdough flavor, and gooey cinnamon filling, these rolls are a treat worth every minute of effort. Plus, they’re a fantastic way to use your sourdough discard, making them both delicious and resourceful.

Whether you’re baking them for a special occasion, a weekend brunch, or just because, these rolls are sure to impress. Don’t forget to share your results with us—tag us on social media or leave a comment below to let us know how they turned out!

Ready to get baking? Pin this recipe for later or try it this weekend—you won’t regret it!

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