You’ve got to try this recipe! These are the best sourdough cinnamon rolls. They make a special treat come breakfast time. Scrumptious is the word! The whole house will smell of their goodness and leave your mouth watering. Forget the ones in a can. These are way better.
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Wait That Was Sourdough?
During the shutdown, we had church at home like many people. Therefore I actually had the time and energy to make breakfast. I was already experimenting with sourdough at this point, but my husband refused to eat anything sourdough. He claimed sourdough was too sour. On Saturday evening I prepared the dough without saying anything. Then on Sunday morning, I got up and finished the cinnamon rolls. I got myself one and sat down on the couch with him for church. He jumped up and grabbed a cinnamon roll. I didn’t say a word. After he polished off the third cinnamon roll I informed him that they were made with sourdough. He said, “Those are the best sourdough cinnamon rolls! They don’t even taste sour!” Ever since then I simply don’t mention that something is sourdough and he eats it up just fine.
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Why Sourdough?
Sourdough was used by people to leaven bread, before they were able to go to the store and by those little yeast packets. Basically, sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Therefore, phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Best Sourdough Cinnamon Rolls Recipe
Roll Ingredients
½ cup sourdough starter
4 cups flour
½ cup water
½ cup melted butter
2 eggs
½ cup honey
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
Filling Ingredients
½ cup softened butter
1 cup brown sugar
2 tablespoons cinnamon
Topping Ingredients
8 oz softened cream cheese
½ cup heavy cream
2 teaspoons vanilla extract
½ cup honey
Instructions
- To begin with you will mix together ½ cup sourdough starter, 4 cups flour, ½ cup water, ½ cup melted butter, 2 eggs, and ½ cup honey in your KitchenAid. When done, the dough will be very smooth. If you stretch a little bit of the dough out really thin, you should be able to see light through it before it tears. That’s called the windowpane test. Then you will cover the bowl and let it sit overnight or up to 12 hours. I like to cover my bowl with a disposable shower cap.
- The following day, you will add 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon baking powder. Then let your KitchenAid mixer knead it for about 5 minutes. This can be done by hand if you prefer. Just make sure everything is well combined.
- Then in a small bowl you are going to make the filling. Mix together ½ cup softened butter, 1 cup brown sugar, and 2 tablespoons cinnamon. A fork or whisk works well for this part.
- Next, lay out a large piece of parchment paper and dust it with flour. Then turn out the dough and roll it into a rectangle. The dough should be about ¼ inch thick. Then you will spread the filling over the dough. Now you can roll it up. Try to get it as tight as possible. Pinch the seam at the end to get a nice seal.
- Now slice the log into 12 rolls using bakers twine. I like to start in the middle and then cut each side into 6 pieces. It helps them to be more uniform.
- Finally place the rolls into a well greased glass pan or cast iron skillet. Let them bake at 375 degrees for 20-30 minutes or until the tops of the rolls are golden brown.
- While the rolls bake, you will make the topping. Put 8 oz cream cheese, ½ cup heavy cream, 2 teaspoons vanilla extract, and ½ cup honey into a pot over medium heat. Stir frequently. Once everything is melted, use an immersion blender to make it all smooth and creamy. This is optional if you don’t have an immersion blender. Quick whisking will suffice.
- When the rolls are done baking, pour the topping over them. Now you’ve got the best sourdough cinnamon rolls ever!
Baker’s Schedule for the Best Sourdough Cinnamon Rolls
4:00 pm Feed your sourdough starter
8:00 pm Make the dough. Then leave the covered bowl in a warm place overnight.
8:00 am The next day Now add the rest of the ingredients. Then make the filling. While you bake the cinnamon rolls, make the topping.
8:30 am Finally pour the topping over the cinnamon rolls and eat up!
Best Sourdough Cinnamon Rolls
You’ve got to try this recipe! These are the best sourdough cinnamon rolls. They make a special treat come breakfast time. Scrumptious is the word! The whole house will smell of their goodness and leave your mouth watering. Forget the ones in a can. These are way better.
Ingredients
- Roll Ingredients
- ½ cup sourdough starter
- 4 cups flour
- ½ cup water
- ½ cup melted butter
- 2 eggs
- ½ cup honey
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- Filling Ingredients
- ½ cup softened butter
- 1 cup brown sugar
- 2 tablespoons cinnamon
- Topping Ingredients
- 8 oz softened cream cheese
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup honey
Instructions
- First you will mix together ½ cup sourdough starter, 4 cups flour, ½ cup water, ½ cup melted butter, 2 eggs, and ½ cup honey in your KitchenAid. When done, the dough will be very smooth. If you stretch a little bit of the dough out really thin, you should be able to see light through it before it tears. That’s called the windowpane test. You will cover the bowl and let it sit overnight or up to 12 hours. I like to cover my bowl with a disposable shower cap.
- The next day you will add 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon baking powder. Let your KitchenAid mixer knead it for about 5 minutes. This can be done by hand if you prefer. Just make sure everything is well combined.
- Then in a small bowl you are going to make the filling. Mix together ½ cup softened butter, 1 cup brown sugar, and 2 tablespoons cinnamon. A fork or whisk works well for this part.
- Lay out a large piece of parchment paper and dust it with flour. Turn out the dough and roll it into a rectangle. The dough should be about ¼ inch thick. Then you will spread the filling over the dough. Now you can roll it up. Try to get it as tight as possible. Pinch the seam at the end to get a nice seal.
- Now slice the log into 12 rolls using bakers twine. I like to start in the middle and then cut each side into 6 pieces. It helps them to be more uniform.
- Place the rolls into a well greased glass pan or cast iron skillet. Let them bake at 375 degrees for 20-30 minutes or until the tops of the rolls are golden brown.
- While the rolls bake, you will make the topping. Put 8 oz cream cheese, ½ cup heavy cream, 2 teaspoons vanilla extract, and ½ cup honey into a pot over medium heat. Stir frequently. Once everything is melted, use an immersion blender to make it all smooth and creamy. This is optional if you don’t have an immersion blender. Quick whisking will suffice.
- When the rolls are done baking, pour the topping over them. Now you’ve got the best sourdough cinnamon rolls ever!
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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