Name: Sourdough Cinnamon Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Ingredients: 625 g white flour ((about 4-1/3 cup)); 50 g oat flour ((oat flour = ground oats) (about 1/3 cup)); 100 g brown sugar ((1/2 cup packed)); 325 mL warm water ((1-1/3 cups)); 150 g active sourdough starter* ((2/3 cup) *see notes); 1 tsp salt ((=5g)); 1 lrg egg; 1/2 cup butter (softened & divided (=115g)); 3/4 cup brown sugar ((approx)); 3 Tbsp cinnamon ((approx)); 2 cups icing sugar; 1/2 tsp vanilla extract; 3 Tbsp cream ((or milk))

Earlier this year, I shared a recipe for Easy Cinnamon Rolls with Vanilla Glaze. It was a hit! So, as a part of my sourdough journey this year, I decided to try making a sourdough version!

The idea to make these with a sourdough base actually came up because my mom is also (like me) in a constant state of working on her starter, and she wanted to try to make cinnamon rolls. I was all in! The only problem was, I wanted to make them one way, and mom wanted to make them another way. So, instead of collaborating… she made her version, I made mine, and then we had a little taste testing exchange. I wasn’t mad to eat more than one.

I’ve gotta say, there are few things more rewarding than making dough rise with a culture you created yourself instead of yeast. Not to mention, it’s better for you, and cheaper to make! I’m all about those benefits.

Since I’m really pleased with how these rolls came out, I decided to record the recipe on here. This way, I’ll be sure not to lose it, and you can try them too! Also, I’ll just say– it’s my birthday next week, and it’s been my tradition for years to make cinnamon rolls for breakfast. So… Now is the time.

Scroll down for the recipe!

Sourdough Cinnamon Rolls

Delicious, soft cinnamon rolls made with you very own sourdough starter.

Course Breakfast, Dessert, Snack

Cuisine American, Canadian

Keyword cinnamon, cinnamon rolls, sourdough

Prep Time 20 minutes

Cook Time 30 minutes

Rise overnight. 20 minutes

Total Time 1 hour 10 minutes

Servings 12 rolls

Author Naomi

Ingredients

625 g white flour (about 4-1/3 cup)
50 g oat flour (oat flour = ground oats) (about 1/3 cup)
100 g brown sugar (1/2 cup packed)
325 mL warm water (1-1/3 cups)
150 g active sourdough starter* (2/3 cup) *see notes
1 tsp salt (=5g)
1 lrg egg
1/2 cup butter softened & divided (=115g)
3/4 cup brown sugar (approx)
3 Tbsp cinnamon (approx)

Vanilla Glaze

2 cups icing sugar
1/2 tsp vanilla extract
3 Tbsp cream (or milk)

Instructions

In the bowl of an electric stand mixer, combine the first 7 ingredients and 1/4 cup of the butter. Mix on low-med speed with the dough hook for 10 minutes. Turn into a greased mixing bowl, cover with plastic, and allow to rise at cool room temperature overnight. (If you don't have a mixer, knead by hand until smooth and elastic, about 10-15 minutes.)
Turn the dough out onto a lightly floured work surface, press into a rectangle shape, and roll out into a 10x15" rectangle (about 1/4" thick). No need to "punch the dough down" - pressing and rolling it into shape will do that for you!)
Spread softened butter (about 1/4 cup, but you may not need that much) over the surface of the dough, leaving a little lip on the side farthest from you without butter (this will be where you seal the dough after rolling it up, and you want that to remain sticky). Make sure to spread butter well to all of the edges except for the far edge, as mentioned before.
Sprinkle brown sugar over the surface of the dough (you may need a little more or less than suggested above). Use your fingertips to spread or "massage" the sugar into the butter, spreading it evenly over the surface and right to the edge of the dough, except on the side farthest from you, as mentioned above.
Generously sprinkle cinnamon (again, using more or less than suggested above depending) over the whole butter/sugar covered area on the dough.
Start with the side closest to you, and roll the dough into a jelly roll shape, pinching the last edge to the roll to seal it. Place the roll seam-side down, and cut it into 12 equal sized pieces (about 1" wide each), and lay into a greased 9x13" baking dish (cut side up). Cover and allow to rise 2-3 hours in a warm place, or until doubled.
Preheat the oven to 350 degrees F. When the oven has come to temperature, bake the rolls for 30-40 minutes or until golden brown. Turn out onto wire rack to cool immediately.

For the Glaze:

Combine all glaze ingredients in a bowl; stir until smooth and combined. Drizzle or spread over baked cinnamon rolls.

Recipe Notes

To learn how to make your own sourdough starter, click Here.
To prevent the rolls from rising too much in the middle when they bake, try rolling your "jelly roll" loosely at first, and gradually make it tighter as you go.