How to Make Sourdough Cinnamon Rolls Step-by-Step Guide

How to Make Sourdough Cinnamon Rolls? Step-by-Step Guide

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Introduction: The Joy of Learning How to Make Sourdough Cinnamon Rolls

So, you’re curious how to make sourdough cinnamon rolls, huh? Well, you’ve come to the right place! Whether you’re an experienced baker or someone who just loves a good challenge in the kitchen, making sourdough cinnamon rolls from scratch is one of those things that will make you feel like a baking superstar. Not only will your house smell amazing, but you’ll also have the ultimate reward at the end—soft, fluffy rolls with just the right amount of cinnamon and a tangy kick from the sourdough.

Now, before you start thinking this sounds too difficult, let me assure you: it’s not as complicated as it might seem. In fact, once you get the hang of it, you’ll find yourself making these rolls again and again. Plus, I’ll guide you through each step, ensuring you understand not just what to do, but also why you’re doing it. Let’s get into the nitty-gritty of how to make sourdough cinnamon rolls that will knock your socks off.

Ingredients You’ll Need to Make Sourdough Cinnamon Rolls

First things first—let’s talk ingredients. To create the perfect sourdough cinnamon rolls, you’ll need a few basic items. Most of these are things you probably already have in your pantry. The star of the show here is the sourdough starter, which not only gives the rolls their unique flavor but also acts as the leavening agent.

  • For the Dough:
    • 1 cup of active sourdough starter (make sure it’s bubbly and well-fed)
    • 3/4 cup of warm milk (about 110°F)
    • 1/4 cup of granulated sugar
    • 2 large eggs
    • 4 cups of all-purpose flour (plus a little extra for kneading)
    • 1/2 cup of unsalted butter, softened (not melted)
    • 1 teaspoon of salt
  • For the Filling:
    • 1/2 cup of unsalted butter, softened
    • 1 cup of brown sugar (light or dark, depending on your preference)
    • 2 tablespoons of ground cinnamon (feel free to adjust based on how cinnamon-y you like your rolls)
    • Optional: 1/2 cup of chopped nuts (like pecans or walnuts) or raisins
  • For the Frosting:
    • 4 ounces of cream cheese, softened
    • 1/4 cup of unsalted butter, softened
    • 1 1/2 cups of powdered sugar
    • 1 teaspoon of vanilla extract
    • 2-3 tablespoons of milk (adjust to get the consistency you like)

With these ingredients in hand, you’re ready to embark on your sourdough cinnamon rolls adventure.

Step 1: Preparing the Dough

The first and most crucial step in learning how to make sourdough cinnamon rolls is preparing the dough. This is where the magic happens—where your simple ingredients come together to create something truly special. The process starts with mixing the ingredients, followed by kneading the dough, and then allowing it to rise.

Mixing the Ingredients

  1. Activate the Starter:
    • Begin by mixing your active sourdough starter with warm milk and sugar in a large bowl. The warmth from the milk helps kickstart the fermentation process, and the sugar gives the yeast a little extra food to munch on. Stir this mixture until the sugar is fully dissolved.
  2. Incorporate the Eggs:
    • Crack the eggs into the mixture, one at a time, and whisk until fully incorporated. The eggs will add richness and structure to your dough.
  3. Add the Flour:
    • Gradually add the flour to the mixture, one cup at a time. Stir after each addition to ensure the flour is fully incorporated before adding more. At this stage, the dough will start to come together and form a shaggy mass.

Kneading the Dough for Sourdough Cinnamon Rolls

Now comes the fun part—kneading. This step is essential because it helps develop the gluten, which gives the rolls their chewy, soft texture.

  1. Turn Out the Dough:
    • Transfer the dough to a lightly floured surface. If the dough is sticking to your hands or the surface, sprinkle a little more flour on top.
  2. Knead:
    • Knead the dough by hand for about 10 minutes. You’ll know it’s ready when it’s smooth and elastic. If you poke it with your finger, the dough should spring back.
  3. Incorporate the Butter:
    • Now, it’s time to add the butter. This might seem a bit unusual, but trust me—it’s worth it. Spread the softened butter over the dough and continue kneading until it’s fully incorporated. The dough might get a little sticky at first, but keep kneading, and it will eventually become smooth and glossy.

First Rise for Sourdough Cinnamon Rolls Dough

  1. Let It Rise:
    • Place the dough in a greased bowl and cover it with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 4-6 hours. Depending on the temperature of your kitchen and the strength of your sourdough starter, this could take more or less time. The dough should double in size and feel puffy to the touch.

Step 2: Preparing the Filling for Sourdough Cinnamon Rolls

While the dough is rising, you can prepare the cinnamon-sugar filling. This is what will give your sourdough cinnamon rolls that signature sweet, spiced flavor.

Combine the Ingredients for the Sourdough Cinnamon Rolls Filling

  1. Make the Filling:
    • In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon. Stir until it forms a smooth, spreadable paste. If you’re a fan of nuts or raisins, go ahead and stir them into the filling now.
  2. Taste Test:
    • Don’t be shy—give the filling a little taste. After all, you’re the chef here! If you like a stronger cinnamon flavor, feel free to add an extra tablespoon.

Step 3: Assembling and Shaping the Sourdough Cinnamon Rolls

Once your dough has risen and your filling is ready, it’s time to roll out the dough and assemble the cinnamon rolls. This is where your kitchen starts to smell amazing, and the anticipation really kicks in.

Rolling Out the Dough for Sourdough Cinnamon Rolls

  1. Punch Down the Dough:
    • Gently punch down the risen dough to release any air bubbles. This will make it easier to roll out.
  2. Shape the Dough:
    • Transfer the dough to a lightly floured surface and roll it out into a large rectangle, about 1/4 inch thick. The size doesn’t have to be perfect, but aim for a rectangle that’s about 18×12 inches.

Adding the Filling to the Sourdough Cinnamon Rolls

  1. Spread the Filling:
    • Using a spatula or the back of a spoon, spread the cinnamon filling evenly over the rolled-out dough. Be sure to cover the entire surface, right up to the edges.
  2. Optional: Add Extras:
    • If you’re using nuts or raisins, sprinkle them evenly over the filling.

Rolling and Cutting the Sourdough Cinnamon Rolls

  1. Roll the Dough:
    • Starting from one of the long sides, tightly roll the dough into a log. Keep it as tight as possible without squeezing out the filling.
  2. Seal the Edge:
    • Pinch the seam to seal it, then place the log seam-side down on the cutting board.
  3. Cut the Rolls:
    • Using a sharp knife or dental floss (yes, dental floss works wonders for clean cuts!), slice the log into 12 equal pieces. Place the rolls cut-side up in a greased baking dish, leaving a little space between each roll to allow them to expand.

Second Rise

  1. Final Rise:
    • Cover the rolls with a damp kitchen towel and let them rise for another 2-3 hours, or until they’ve doubled in size. They should look puffy and slightly touch each other in the pan.

Step 4: Baking the Sourdough Cinnamon Rolls

You’re almost there! The next step is to bake your beautifully risen rolls until they’re golden brown and your kitchen smells like heaven.

Preheat the Oven for Sourdough Cinnamon Rolls

  1. Set the Temperature:
    • Preheat your oven to 375°F (190°C). Make sure it’s fully heated before you put the rolls in—this ensures even baking.

Baking the Sourdough Cinnamon Rolls

  1. Bake the Rolls:
    • Place the rolls in the preheated oven and bake for 25-30 minutes, or until they’re golden brown and cooked through. The tops should be lightly browned, and if you insert a toothpick into the center, it should come out clean.
  2. Cool the Rolls:
    • Remove the rolls from the oven and let them cool in the pan for about 10 minutes before adding the frosting. This short cooling time allows the frosting to melt slightly into the rolls, creating that gooey, irresistible texture.

Step 5: Making the Frosting for Sourdough Cinnamon Rolls

While your rolls are cooling, it’s time to make the cream cheese frosting. This part is super easy and adds the perfect finishing touch to your rolls.

Cream Cheese Frosting for Sourdough Cinnamon Rolls

  1. Mix the Ingredients:
    • In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
  2. Add Vanilla and Milk:
    • Stir in the vanilla extract, then add milk one tablespoon at a time until you reach your desired consistency. The frosting should be thick yet spreadable.

Frosting the Sourdough Cinnamon Rolls

  1. Spread the Frosting:
    • Generously spread the frosting over the warm rolls. As it melts slightly, it will seep into the crevices, making every bite perfectly sweet and creamy.

Tips for Perfect Sourdough Cinnamon Rolls Every Time

  1. Patience is Key:
    • Sourdough baking requires time. Don’t rush the rising process, as it’s crucial for developing that fluffy texture and deep flavor in your sourdough cinnamon rolls.
  2. Experiment with Flavors:
    • Feel free to tweak the filling to suit your taste. Add a touch of nutmeg, cardamom, or even cocoa powder for a different twist on your sourdough cinnamon rolls.
  3. Storing Your Sourdough Cinnamon Rolls:
    • Store leftover rolls in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat in the oven when ready to enjoy.
  4. Reheat Like a Pro:
    • To reheat your sourdough cinnamon rolls, pop them in the oven at 350°F (175°C) for about 10 minutes. They’ll taste just as fresh as the day you baked them.

Enjoying Your Sourdough Cinnamon Rolls

Congratulations—you’ve just made homemade sourdough cinnamon rolls! Take a moment to appreciate how far you’ve come. From mixing and kneading the dough to that first heavenly bite, you’ve created something truly special. These rolls are best enjoyed warm, but they also make a great treat the next day. If you’re feeling generous, you could even share them with friends or family—but no one would blame you if you kept them all for yourself.

There’s something about the combination of the tangy sourdough flavor with the sweet cinnamon filling and the creamy frosting that makes these sourdough cinnamon rolls so addictive. Whether you’re having them for breakfast, brunch, or dessert, they’re sure to be a hit.

If you’re in the mood for something savory, check out Smoked BBQ Chicken Thighs: The Ultimate Guide.

Nutrition Information

Here’s a quick look at the nutrition per roll (without frosting):

  • Calories: 450
  • Fat: 18g
  • Carbohydrates: 65g
  • Protein: 6g
  • Fiber: 2g
  • Sugar: 30g

Adding frosting will increase the sugar and calorie count, but hey, it’s totally worth it!

Conclusion

Making sourdough cinnamon rolls from scratch is a rewarding experience that yields delicious results. The key is in the process—taking your time to let the dough rise and develop its flavor. Whether you’re making these rolls for a special occasion or just because, they’re sure to impress anyone who tries them. So go ahead, give it a try, and enjoy every warm, gooey bite!

FAQs

  1. Can I make sourdough cinnamon rolls ahead of time?
    • Yes, you can prepare the rolls up to the second rise, then refrigerate them overnight. Bake them fresh the next morning.
  2. What if I don’t have a sourdough starter for my cinnamon rolls?
    • You can use a store-bought starter or make your own from scratch using just flour and water.
  3. Can I freeze the dough for sourdough cinnamon rolls?
    • Absolutely! You can freeze the dough after the first rise, then thaw and continue with the recipe.
  4. Why is my sourdough cinnamon rolls dough not rising?
    • Ensure your sourdough starter is active and your kitchen is warm enough. Cold temperatures slow down the yeast activity.
  5. Can I use whole wheat flour in my sourdough cinnamon rolls?
    • You can substitute half of the all-purpose flour with whole wheat for a heartier texture.
  6. How do I store leftover sourdough cinnamon rolls?
    • Keep them in an airtight container at room temperature for up to 3 days. They also freeze well for longer storage.
  7. Can I make a glaze instead of frosting for my sourdough cinnamon rolls?
    • Yes, a simple powdered sugar and milk glaze works wonderfully if you prefer something lighter.
  8. What other fillings can I use in sourdough cinnamon rolls?
    • Try adding fruit preserves, chocolate chips, or even a layer of cream cheese for a twist on the classic recipe.

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