Bake Soft and Fluffy Sourdough Cinnamon Rolls at Home – Step-by-Step Recipe for Perfect Results
If you’re a fan of cinnamon rolls and love the tangy flavor of sourdough, then you’re in for a treat with these sourdough cinnamon rolls. Combining the soft, fluffy texture of traditional cinnamon rolls with the subtle sourdough tang, these rolls are a perfect way to elevate a classic favorite. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results every time.
Introduction
In this guide, we’ll walk you through the entire process of making sourdough cinnamon rolls from scratch. From preparing the dough to adding the cinnamon-sugar filling, we’ll cover every step in detail. Plus, we’ll share tips for overnight rising, make-ahead options, and troubleshooting common issues. Get ready to bake the best sourdough cinnamon rolls you’ve ever tasted!
What Makes Sourdough Cinnamon Rolls Special? (200 words)
Sourdough cinnamon rolls stand out from the crowd because of their unique flavor and texture. The sourdough starter adds a slight tang that balances the sweetness of the cinnamon-sugar filling, creating a more complex and satisfying taste. The fermentation process also helps develop a lighter, fluffier dough, making these rolls irresistibly soft.
Another advantage of using sourdough is that it’s a natural leavening agent, which means you don’t need to rely on commercial yeast. This can be especially appealing to those who prefer a more natural approach to baking. Plus, sourdough is known for its health benefits, such as improved digestibility and enhanced nutrient absorption.
Whether you’re looking for a new way to enjoy sourdough or simply want to try a twist on a classic recipe, these sourdough cinnamon rolls are sure to impress.
Ingredients for Sourdough Cinnamon Rolls
Here’s what you’ll need to make these delicious sourdough cinnamon rolls:
- For the Dough:
- 1/2 cup sourdough starter (active and bubbly)
- 1/2 cup milk (warm)
- 1/4 cup melted butter
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- For the Filling:
- 6 tablespoons softened butter (or 2 tablespoons melted butter)
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon flour
- For the Glaze:
- 2 tablespoons softened butter
- 2 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
Optional: Add-ins like chopped nuts or raisins.
Preparing the Dough
Start by preparing the dough in the evening if you plan to let it rise overnight. In a small bowl, combine the melted butter and warm milk. Let it cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, add the sourdough starter, sugar, and egg. Mix until well combined. With the mixer running, slowly pour in the milk and butter mixture.
Next, add the flour and salt to the wet ingredients. Mix on low speed until a rough, sticky dough forms, about 1 minute. Cover the bowl with a damp towel and let the dough rest for 30 minutes. This resting period allows the dough to hydrate, making it easier to knead later.
After the dough has rested, switch to the dough hook attachment. Knead the dough on medium-low speed for 6-8 minutes, or until it becomes soft and supple. If the dough feels too sticky, add a little more flour. Transfer the dough to a buttered bowl, cover it with plastic wrap, and let it rise overnight at room temperature (about 8-12 hours).
First Rise (Bulk Fermentation)
During the first rise, the dough will double in size as the sourdough starter works its magic. This process is known as bulk fermentation. Depending on the temperature of your kitchen, this can take anywhere from 8 to 12 hours. The dough should feel soft and puffy when it’s ready.
If you want to enhance the structure of the dough, you can perform a series of stretch and folds during the first hour of bulk fermentation. To do this, simply grab a portion of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until you’ve stretched and folded all sides.
Shaping the Cinnamon Rolls
Once the dough has completed its first rise, it’s time to shape the cinnamon rolls. Lightly flour your work surface and rolling pin to prevent sticking. Gently coax the dough out of the bowl and pat it into a rough rectangle. Let it rest for 10 minutes to relax the gluten, making it easier to roll out.
After resting, roll the dough into a 16×12-inch rectangle. If the dough resists stretching, let it rest for another 5-10 minutes before trying again. Once you have your rectangle, it’s time to add the cinnamon-sugar filling.
For the filling, you have two options: softened butter or melted butter. If using softened butter, spread it evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle the cinnamon, sugar, and flour mixture over the butter and gently press it into the dough. If using melted butter, brush it over the dough and then sprinkle on the cinnamon-sugar mixture.
Starting from the long side of the dough, tightly roll it into a log. Use a sharp knife or bench scraper to cut the log into 2-inch sections.
Second Rise
Place the cinnamon rolls into a parchment-lined baking pan, leaving some space between them to allow for expansion. Cover the pan with plastic wrap and let the rolls rise for 1-2 hours, or until they become puffy.
If you’re making the rolls ahead of time, you can also refrigerate the shaped dough at this point. When you’re ready to bake, let the rolls come to room temperature before placing them in the oven.
Baking the Cinnamon Rolls
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 35-40 minutes, or until they turn golden brown on top. If you’re unsure, check the internal temperature with a thermometer; it should read around 190°F (88°C).
Once baked, remove the rolls from the oven and let them cool in the pan for 15 minutes. This allows the butter to reabsorb into the dough, keeping the rolls moist and flavorful.
Making the Glaze
While the cinnamon rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened butter, cream cheese, and powdered sugar until smooth. Add 1-2 tablespoons of milk to achieve your desired consistency.
Once the rolls have cooled slightly, spread the glaze generously over the top. The warmth of the rolls will help melt the glaze, creating a luscious, gooey topping.
Serving Suggestions
Sourdough cinnamon rolls are best enjoyed warm, straight from the oven. Serve them with a hot cup of coffee or tea for the perfect breakfast or brunch treat. If you’re feeling indulgent, add a scoop of vanilla ice cream on the side for a decadent dessert.
For a little extra flair, you can sprinkle chopped nuts or drizzle caramel sauce over the rolls. Whatever you choose, these sourdough cinnamon rolls are sure to impress.
Tips for Storing and Reheating
If you have any leftovers (which is unlikely!), store the rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. To reheat, place the rolls in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave for 15-20 seconds.
Troubleshooting Common Issues
- Dense Rolls: If your rolls turn out dense, they may not have risen long enough. Ensure the dough has doubled in size during the first rise.
- Sticky Dough: If the dough is too sticky to handle, try chilling it for a few minutes or adding a little more flour.
- Uneven Baking: If your rolls are baking unevenly, rotate the pan halfway through the baking time.
Frequently Asked Questions (FAQs)
Can I make sourdough cinnamon rolls ahead of time? Yes, you can prepare the dough the night before and let it rise in the fridge overnight. The next morning, roll, shape, and bake the rolls.
What if my sourdough cinnamon rolls are too dense? Ensure that your dough rises sufficiently during both the first and second rise. If your rolls are dense, they may need more time to ferment.
How do I store leftover sourdough cinnamon rolls? Store leftover rolls in an airtight container at room temperature for up to two days, or refrigerate them for up to a week. Reheat in the oven or microwave before serving.
Can I freeze sourdough cinnamon rolls? Yes, you can freeze the shaped dough before the second rise. Defrost overnight in the refrigerator, then let them rise and bake as directed.
What can I do if my dough is too sticky to handle? Lightly flour your work surface and hands, or chill the dough for a few minutes to make it easier to work with.