Moist And Fluffy from Scratch Sourdough Cinnamon Rolls

One of the tastiest from scratch sourdough recipes. Making these perfectly most & fluffy sourdough cinnamon rolls are a labor of love but totally worth it. They have a tangy flavor that pairs wonderfully with the sweet filling and creamy icing.

Table of Contents

• Making Sourdough from Scratch Cinnamon Rolls
• What You’ll Need
• How To Make Sourdough Cinnamon Rolls
  • Day 1
  • Day 2
• Tips for baking Sourdough Cinnamon Rolls
• Saving For Leftovers
  • Other Sourdough Recipes:
• Printable Recipe Card

Making Sourdough from Scratch Cinnamon Rolls

I can’t get enough of traditional cinnamon rolls; cinnamon buns have always been a love-hate treat for me. Although once in a while I would treat myself to a Cinnaholic Roll and n Although I adore the flavor, I detest how they make me feel. They are always too sweet, and all that bread made me feel lethargic and bloated.

With Sourdough cinnamon rolls I don’t have trouble digesting them and the bloating isn’t there either. Making Sourdough Cinnamon Rolls from scratch is something that needs to be planned like many sourdough breads. Therefore I always start the process the night before, in the morning I can bake them fresh! In order the get the best results, the quality of the ingredients matters. When making any food in my kitchen I try my best to use Ingredients that are free from:

• Dyes
• Seed Oils
• GMO
• Pesticides
• Locally Grown *When Possible
• Filtered Water
• Dairy Not Treated with RBST

By doing this I ensure that my Sourdough Cinnamon Rolls are better tasting a made from the highest quality ingredients, which will give the best flavor to your foods always.

What You’ll Need

• 12 hours Fed Before Sourdough Starter: Yes, the star of the show I usually use discarded sourdough starter but you can also use a recently fed starter.
• Oil: I use avocado oil because it’s what I always have on hand and doesn’t have a pronounced flavor.
• Organic All-Purpose Flour: I use all purpose flour for the most light, airy rolls as possible.
• Scalded Milk: I use whole A2 milk but you can substitute with any milk you like.
• Water: water should be at room temperature, not cold or slightly warmed.
• Vanilla Extract: I love to use extract it brings out more flavor complexity in your baked goods
• Eggs: I use large organic brown eggs but it doesn’t matter, use what eggs you have.
• Butter: Butter without salt works well. If all you have is salted butter, you should reduce the quantity of extra salt you add..
• Salt Balances out the taste of your added sugars.
• Organic Brown Sugar I chose cane sugar because it was least expensive and you don’t need a lot at all. You can also use coconut sugar.
• Organic Cane Sugar: regular granulated works great or opt for monk fruit granules if you’re sugar free.
• Organic Cinnamon  Put whichever amount you would like. Since it is called a cinnamon roll, you must include cinnamon. I like to use a lot!

How To Make Sourdough Cinnamon Rolls

Day 1

1. In a large bowl, scalded milk wait till it cools down before adding ,  1/2 cup water and sourdough starter. Stir until the starter is dissolved.

2. After the beginning mixture has been added, stir in 4 cups of flour. Give it 30 minutes to sit.

3. Combine sugar, oil, eggs, and salt in another bowl. Mix until eggs are combined and sugar has dissolved.

4. Add the wet mixture to the dough and combine thoroughly.

5. Once all the flour has been added, add the final 3 cups, one at a time.

6. Add 1/2 cup of flour to the work surface and knead the dough for several minutes (3-5 mins).

7. Place the dough in an oiled bowl to rest. Give it a covering and 30 minutes to relax.

8. Cover the dough and let it rest for 60 minutes after stretching and folding it four times. Step 8 must be repeated twice more.

Step 9: Refrigerate dough for at least 10 to 12 hours to let it ferment.

Day 2

10. Remove the dough from the refrigerator and let it proof for up to two hours, depending on how warm your home is, on the counter. Could be shorter like an hour but to be safe I always do 2 hours

Step 11. Divide dough in half and roll it out on a floured surface. On top of the dough, generously distribute softened butter. Add cinnamon and brown sugar after that.

Step 12: Tightly roll the dough into a log. Cut  2 inch wheels out of cinnamon buns. Rolls should be placed in a lightly  buttered 9 x 13 baking pan. Rolls should be covered and let 1-2 hours to rise. If your in a rush just allow 30 – 45 of rise time near a warm oven, the cinnamon rolls will be fine , not as tall but still fluffy and delicious 

Step 13: Bake the rolls at 375 degrees for 25 to 30 minutes.

Tips for baking Sourdough Cinnamon Rolls

Although preparing sourdough can be intimidating, I’ve dedicated this sourdough section of my blog to make it simple. Here are a few pointers to help you feel confident making this mouthwatering dessert.

• This recipe calls for an overnight fermentation, so prepare the dough the day before. Give yourself plenty of time to prepare the dough so that it can ferment for at least 10 hours in the refrigerator. This dough is often prepared in the evening for baking the next day.
• Use an active sourdough starter: Before beginning to make this dough, be careful to feed your starter at least 12 hours in advance. Your starter will aid in the dough’s elevation (instead of yeast). Your dough has to rise as much as possible to give it the best taste and texture.

Saving For Leftovers

If you’ve ever had Cinnamon Rolls the following day, you may have been dissatisfied because they were crumbly, stiff, and the icing melted in the microwave. I’m going to give you some advice on how to make sure your rolls are still moist and delicious the next day!

When storing cinnamon rolls, ensure that they are covered with plastic wrap , Ziplock bag or placed in an airtight container after cooling. They will remain soft and wet for roughly three days. They will then start to become a little harder after that.

You may store cinnamon rolls, either cooked or uncooked, in the freezer. The ideal way to cook them is without transferring the dough, so it is advisable to freeze them in an aluminum pan.

By far this Sourdough Lemon Blueberry Muffin Recipe is going to be on repeat. I usually prep  2 dozen for my family for the week ahead for breakfast.

If you’re looking  for a quick, easy , healthy from scratch recipe that’s full of flavor , this is the one! I like to serve muffins with a warm cup of dark roast coffee. It is absolutely divine!

I’m so excited to hear what you think! 

Enjoy friends!

Other Sourdough Recipes:

• Easy From Scratch Homemade Sourdough Naan Bread
• No Knead Homemade Sourdough Sandwich Bread from Scratch
• Homemade Simple Plain Sourdough Bagels
• Top 5 Easy Sourdough Discard Breakfast Recipes
• The Best Almond Flour Chocolate Chip Cookies

Printable Recipe Card

Sourdough Cinnamon Rolls

Parvati Humhara

One of my all-time favorite sourdough recipes to make is sourdough cinnamon rolls. They have a sour flavor that pairs wonderfully with the sweet filling and creamy icing. They are soft and fluffy with a gooey center. Although they require a lot of work, this overnight recipe is straightforward and consistently produces excellent results. You will be begged to make these sourdough cinnamon rolls repeatedly, I guarantee it!

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 30 minutes mins

Resting Time 14 hours hrs

Total Time 15 hours hrs 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 people

Calories 486 kcal

Equipment

• Skillet Cooks more evenly in a skillet rather then Pyrex
• Rolling Pin
• 2 Bowls
• 9×3 baking pan

Ingredients

  

Cinnamon Roll Dough

• 2 cup Fed Sourdough Starter Bubbly Active
• 7 cup Organic All Purpose Flour
• ½ cup Warm Milk
• ½ cup Avocado Oil
• ⅔ cup Organic Cane Sugar
• ½ tsp Himalayan Pink Sea Salt
• 2 Whole Eggs

Cinnamon Butter Filling

• 5-6 tbsp Organic Cinnamon
• ¼ cup Organic Cane Sugar
• ¼ cup Softened Grass-fed Butter

Cream Cheese Icing

• 2 tsp Organic Vanilla Extract
• 3 cup Confectioners Sugar add more sugar if needed to taste
• ¼ cup Organic A2 Milk add more or less milk depending on how thick you like your icing.
• 16 oz Softened Cream Cheese that's 2 8 oz. packages

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Instructions

 

• In a large bowl, scalded milk wait till it cools down before adding , 1/2 cup warm milk and sourdough starter. Stir until the starter is dissolved.
  2 cup Fed Sourdough Starter, 1/2 cup Warm Milk
• After the beginning mixture has been added, stir in 4 cups of flour. Give it 30 minutes to sit.
  7 cup Organic All Purpose Flour
• Combine sugar, oil, eggs, and salt in another bowl. Mix until eggs are combined and sugar has dissolved.
  1/2 cup Avocado Oil, 2/3 cup Organic Cane Sugar, 2 Whole Eggs, 1/2 tsp Himalayan Pink Sea Salt
• Add the wet mixture to the dough and combine thoroughly.
• Once all the flour has been added, add the final 3 cups, one at a time.
• Add 1/2 cup of flour to the work surface and knead the dough for several minutes (3-5 mins).
•  Place the dough in an oiled bowl to rest. Give it a covering and 30 minutes to relax
• Cover the dough and let it rest for 60 minutes after stretching and folding it four times. Step 8 must be repeated twice more
• Refrigerate dough for at least 10 to 12 hours to let it ferment
• Next Morning ,Remove the dough from the refrigerator and let it proof for up to two hours, depending on how warm your home is, on the counter. Could be shorter like an hour but to be safe I always do 2 hours
• Divide dough in half and roll it out on a floured surface. On top of the dough, generously distribute softened butter. Add cinnamon and brown sugar after that.
  5-6 tbsp Organic Cinnamon, 1/4 cup Softened Grass-fed Butter, 1/4 cup Organic Cane Sugar
• Tightly roll the dough into a log. Cut 2 inch wheels out of cinnamon buns. Rolls should be placed in a lightly buttered 9 x 13 baking pan. Rolls should be covered and let 1-2 hours to rise.

  If your in a rush just allow 30 – 45 of rise time near a warm oven, the cinnamon rolls will be fine , not as tall but still fluffy and delicious.
• Bake the rolls at 375 degrees for 25 to 30 minutes.

Cream Cheese Topping

• Mix butter, milk, vanilla, and slowly add powdered sugar 1/2 cup at a time until you reach the desired consistency.
  2 tsp Organic Vanilla Extract, 3 cup Confectioners Sugar, 1/4 cup Organic A2 Milk

Video

Notes

Use Freshly fed Sourdough Starter

Your freshly fed sourdough starter is the star of your cinnamon rolls , make sure to get your starter fed, bubbly and happy the night before .  Or at least 6 hours prior depending on how long it takes your starter to be active after a feeding.

Have patience with Yeast:

If your using store bought yeast don’t rush the yeast activation process. Give your yeast the time it needs to froth up. Warm water and a pinch of sugar can make it feel right at home. If your yeast doesn’t froth up start over again, it’s likely dead.

Don’t Be Heavy-Handed with Flour:

Dumping all the flour in at once, add flour gradually. The dough might not need the entire amount stated in the recipe. Stop when it feels soft and slightly tacky but not overly sticky.

Don’t Skip the Dough Rise:

No skipping the dough’s rising step, in order to get that fluffy pillow soft roll you have to let your dough rise!

Roll the Dough evenly:

 Rolling out the dough evenly, aim for about 1/4 inch is the sweet spot for the best cinnamon rolls.

Don’t Overloading with Filling:

Piling on too much cinnamon and sugar. Spread the filling evenly. You want that perfect balance of sweetness in every bite without overwhelming the dough.

 Proper Proofing:

let the rolled-up rolls rise before baking, This ensures they puff up nicely and become soft, pillowy delights.

Baking at the Wrong Temperature

Its important Preheat your oven and stick to the suggested temperature. It helps in achieving that beautiful golden-brown cinnamon roll.

Glazing It up

Don’t skip the icing. If your not into sugar substitute with erythritol confectioners sugar. 

Slicing Mishaps:

 Using the wrong tool to slice the rolls. Dental floss or a sharp knife works wonders. Glide it through the rolls for clean, beautiful slices without squishing the rolls.

 

Keyword Breakfast, dessert, Sourdough Bread