Who doesn’t love a warm, gooey, cinnamon roll? Especially if it’s homemade with sourdough so it’s got some nutrients also! And this sourdough cinnamon roll recipe is not only easy, but one the whole family will love.
I think these homemade sourdough cinnamon rolls are my daughter’s favorite. It has been over a year since I’ve made sourdough, so she has been asking for them for quite some time. And I think we may have all missed them. You know when you are looking forward to something so much, you build it up in your head and then the actual thing disappoints you? Well, not with these. These sourdough cinnamon rolls did not disappoint. They are incredible. Are you hungry yet?
Items Needed to Make Homemade Sourdough Cinnamon Rolls
There are a few things you will need to make these homemade sourdough cinnamon rolls. The main ingredient you will need is sourdough starter. You can create your own starter from scratch or purchase one here. If you aren’t sure what a starter is, you can read more about it here. The next thing you will need is time. Because this is a true sourdough recipe, you will start the dough roughly 12 hours before you intend to bake the rolls. I usually will start them at night so that we can have them for breakfast the next morning. But they are great anytime of day, as long as you plan ahead for the souring process.
Can I Freeze Extra Cinnamon Rolls or the Dough?
Absolutely! This recipe is so versatile and that is one thing I really love about it. Especially since it make so many cinnamon rolls! You can bake all of the dough and freeze any extra after they are cooled. Just make sure you leave the icing off any you intend on freezing. But you can freeze the icing as well. 😉 You can also freeze the dough after you have rolled it. Just thaw, slice, place on a pan and allow to come to room temperature before baking. This will help them rise better during cooking.
The Process of Making Homemade Sourdough Cinnamon Rolls
To begin your cinnamon rolls you will need to mix 1/2 cup of your active starter with your flour, water, oil and honey. Mix in a stand mixer or by hand for about five minutes continuing to add water as needed to form a soft, stretchy dough that forms a ball. I really like to do this by hand, though you will get a good arm workout! I have also found that if I coat my hands with coconut oil, it helps the dough not stick to my hands and it is easier to mix. Once mixed so that it is soft, yet pliable, place in a glass or plastic bowl and cover with a wet cloth. You will allow this to sit on the counter for about 12 hours.
After 12 hours mix in the egg, baking soda and baking flour. Go ahead and preheat your oven at this point and set out the butter for the cinnamon sugar spread. I usually set this on my oven to help soften the butter. These will help add to the rising process, making the cinnamon rolls even more fluffy. Mix again for about five minutes until everything is well combined. I again will use coconut oil on my hands to help this process. Once everything is mixed, roll the dough out on a cutting board or counter. I like to use parchment paper on my counter to help the sourdough not stick.
Making the Cinnamon Sugar Spread for the Sourdough Cinnamon Rolls
To make the cinnamon sugar spread, you will combine the softened butter with the cinnamon and sugar, mixing it well. If the butter is not soft enough to mix, I will usually set it in my oven for a minute or two. And it is ok if some of the butter completely melts. Once the sourdough is rolled out into a rectangle that is about 1/4 inches thick, you are ready to spread the cinnamon and sugar spread on the dough.
Next you will need to roll up your dough to create the cinnamon roll. Roll from the long side until all the dough has formed a long roll or log. If you have trouble at this point because the sourdough is too soft, you can place the dough on a tray and set it inside the refrigerator for five to 10 minutes until the sourdough is cold and easier to work with. This will also make it easier to slice.
After rolling the dough into a log, you will slice off each cinnamon roll, cutting them about 1/2 inch thick. You can use a knife to slice each roll off or use floss. Sometimes the floss works great and helps keep the rolls round. Either way, you can always reshape them as you place them in the pan. I like to cook mine in a cast iron skillet. They don’t stick and the bottom will brown up perfectly. Make sure to leave some room for them to rise as they cook. Place them in the oven and bake at 375 degrees for about 15 – 20 minutes.
How to Make the Cream Cheese Icing for Sourdough Cinnamon Rolls
While the sourdough cinnamon rolls are in the oven baking, you can make the icing. This icing not only tastes great, but it adds some healthy fats which will help balance out the sugars and carbs. Place a small saucepan over medium-low heat. Cube the cream cheese and place in the pot then add the half and half and vanilla. If you want your icing thicker you could replace the half and half with heavy cream but I prefer this consistency. It doesn’t feel quite as heavy as some icings. Stir the mixture using a whisk or fork, breaking up the cream cheese so it incorporates into the mix. Once the cream cheese is melted and everything is well combines, allow to cool and wait for the rolls to be done. Once the sourdough cinnamon rolls are slightly browned on top, remove from oven and drizzle, or pour, the icing over the cinnamon rolls. This icing will make enough for the entire batch of cinnamon rolls, so if you plan to freeze any extra, leave the icing off of those. You can freeze the extra icing also making it quick and easy to have more a second time!
I was able to make two pans of sourdough cinnamon rolls with this recipe and still have a small amount of rolled dough left to freeze. And I only poured icing on one pan so the second pan, I also froze. My daughter has been able to pull one of the frozen rolls out of the freezer and quickly warm it in the microwave for a quick breakfast. This makes this recipe a total winner!
Let me know what you think about these amazing sourdough cinnamon rolls! I hope your family enjoys them as much as we do.
Sourdough Cinnamon Rolls
- 1 stand mixer not necessary but optional
- 1/2 cup sourdough starter active and fed
- 1 cup water plus some when kneading dough
- 3 1/2 cups all purpose flour I prefer King Aurther
- 1/2 cup melted coconut oil plus some when kneading dough
- 1/2 cup honey
- 1 egg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Cinnamon Sugar Filling
- 1/2 cup softened butter
- 1 cup coconut sugar
- 2 heaping tsp cinnamon powder
Cream Cheese Icing
- 6 oz cream cheese- softened and cubed
- 1/2 cup half and half
- 1/2 cup maple syrup
- 2 tsp vanilla extract
Activating the starter/dough
- About 12 hours before making the rolls, you will need to mix the starter with your flour and allowing the dough to "sour" and rise.
- Add 1/2 cup sourdough starter with 1 cup water, melted coconut oil, honey and 3 cups of the flour to a large mixing bowl and combine.
- Knead this mixture together using a stand mixer and dough hook or your hands. I prefer my hands for this process. You will need to continue adding water with your hands as you mix to help incorporate all the ingredients. Coating your hands with coconut oil help to keep the dough from sticking.
- Continue adding flour to the bottom of the bowl to keep the dough from sticking. Knead for about 5 minutes until you have a very soft dough ball. *Note this need to be more wet than a traditional dough ball.
- Coat the ball with coconut oil so the dough stays "wet" and soft and cover with a wet towel. Allow to sit in a warm spot for 12 hours.
Making the Dough
- After 12 hours, your dough should have risen and at least doubled in size.
- *At this point, go ahead and set out the butter for the filling allowing it to soften.
- Begin kneading the dough, adding in the egg, baking soda, baking powder, and salt.
- Knead for about 5 minutes once all ingredients are incorporated.
- Place parchment paper on the counter or flour your counter to prevent the dough from sticking.
- Roll the dough into a rectangle that is about 1/4 inch thick.
Mix and Spread the Filling
- In a small bowl, mix the softened butter, sugar, and cinnamon to form a paste.
- Spoon the filling paste onto the dough spreading it over the entire surface.
Form and Slice the Rolls
- Begin rolling the dough into a long log, starting from the long edge. *If the dough is too soft, place in the refrigerator for about 5 minutes.
- Slice the log into rolls that are about 1/2 inch thick*If the log is too soft to cut, place in the refrigerator for 5 minutes.
- Place each roll onto a baking dish or cast iron skillet, making sure to give room to rise.
- Bake at 375 degrees for 15-20 minutes.
Making the Icing
- While the rolls bake, add the cubed cream cheese to a small saucepan over medium-low heat
- Add the half and half, maple syrup, and vanilla and stir breaking up the cubes of cream cheese.
- Continue mixing until the cream cheese is melted and incorporated.
- Remove from heat and let cool
- Once rolls are done, pour icing over rolls.
- Freeze half of the dough after you have rolled it into a log, saving the rest for another day. Just allow to thaw and come to room temperature before baking.
- Freeze rolls after they have been cooked and cooled. Leave the icing off any you intend on freezing. Reheat in the oven or microwave.
- Freeze any extra icing for those frozen rolls or dough.