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sourdough cinnamon rolls

Sourdough Cinnamon Rolls

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Prep Time 6 hours
Cook Time 25 minutes
Servings: 4 People
Course: Breakfast, Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup active sourdough starter
  • ¾ cup whole milk, lukewarm
  • ¼ cup  unsalted butter, melted
  • ¼ cup  granulated sugar
  • 1 large  egg
  • 3 cups  all-purpose flour
  • ½ teaspoon  salt
For the Filling
  • ⅓ cup  unsalted butter, softened
  • ½ cup  brown sugar, packed
  • 1 ½ tablespoons  ground cinnamon
For the Glaze
  • 1 cup  powdered sugar
  • 2 tablespoons  cream or milk
  • ½ teaspoon  vanilla extract

Method
 

  1. In a large bowl, whisk together the sourdough starter, milk, melted butter, sugar, and egg. Stir until smooth.
  2. Add the flour and salt, then mix until a soft dough forms.
  3. Knead the dough for 5–7 minutes on a lightly floured surface, or until it becomes smooth and elastic
  4. Place it back in the bowl, cover it, and let it rest for 30 minutes.
  5. After the short rest, give the dough one or two stretch-and-folds (pulling the dough from the edge and folding it over itself).
  6. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 4–6 hours, or until it’s doubled in size.
  7. Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 12×16 inches.
  8. Spread the softened butter evenly over the dough, then sprinkle on the brown sugar and cinnamon mixture.
  9. Starting from the long edge, roll the dough tightly into a log. Slice it into 9 or 12 even pieces
  10. Place the rolls in a greased 9×13-inch baking dish, leaving a bit of space between them to rise.
  11. Cover and let them proof for 2–3 hours at room temperature, or until puffy and nearly doubled.
  12. Bake the rolls for 20–25 minutes, or until golden brown and the centers are cooked through.
Add the Glaze
  1. Whisk together powdered sugar, cream, and vanilla to make the glaze.
  2. Once the rolls are out of the oven, let them cool for 10 minutes before glazing. Spread or drizzle the icing over the warm rolls so it melts slightly into the swirls.

Notes

  • Active starter: Make sure your sourdough starter is bubbly and active before using.
  • Plan ahead: Sourdough takes longer to rise, so start early or refrigerate overnight.
  • Soft butter only: For the filling, use butter that’s soft enough to spread but not melted.
  • Proofing: The rolls should look puffy before baking — don’t rush this step.
  • Storage: Keep leftovers covered at room temperature for up to two days or in the fridge for up to five.