A cinnamon roll is one of my favorite baked goods. These easy sourdough cinnamon rolls are the best breakfast treat I’ve had. Here is the full recipe for a large batch perfect for brunch or Christmas morning.
Ingredients
For the dough
- 1 cup of bubbly starter or preferment (Learn how to make it here)
- 5 cups plus of all-purpose flour
- 1 1/2 cups of milk
- 4 eggs
- 8 tbsp melted butter
- 1 tsp of salt
- 2 tbsps of sugar
For the filling
- 8 tbsps of super soft butter
- 4 tbsps of cinnamon
- 1/2 cup brown sugar
Coffee Glaze (Option 1)
- 2 shots of espresso ( I used decaffeinated coffee beans)
- 1 – 1 1/2 cups powdered sugar
- 1 tsp Vanilla extract- I love this Mexican Vanilla
Whipped Cream Cheese Icing (Option 2)
- 4 oz softened cream cheese
- 1 cup heavy whipping cream cold
- 4 tbsps of maple syrup
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Helpful Kitchen Tools
To begin, I made this list in case you are a beginner cook and don’t own many kitchen tools. Once upon a time, I too was a beginner homemaker and there is no shame in that. Learning how to cook homemade meals for your family and friends is a wonderful skill and an often neglected step on the journey to a healthier lifestyle. That being said, I do make a very small commission at absolutely no cost to you, if you choose to purchase any of the items through my link. Thank you in advance if you do! If you want, you can find my full disclosure here.
- Stand Mixer
- Dough Cutter
- 8″ inch cake pans
- Pastry Brush
- Mixing Bowls
- Measuring cups
- Measuring spoons
How to make sourdough cinnamon rolls
Make the dough
Start by making a pre-fermented yeast sponge with your starter, flour, and water about 30 minutes to an hour before making the dough. Alternatively, you can also use a cup of fed sourdough starter. I like to make the dough the night before using a stand mixer. Add the preferment, flour, eggs, butter, sugar, salt, and vanilla to the stand mixer.
Start mixing on low and slowly add the milk until the dough forms. I usually use all of the milk, but some days I need a little more others less.
The consistency of the dough will change as it is kneaded. If it looks too loose at first wait a few minutes before adding more flour as the dough gets worked it should take shape.
Knead the dough on a low to medium setting for about 10 to 15 minutes. The dough is done when it is smooth, shiny, and stretchy.
Cover the dough and allow it to rise overnight on the counter if you want it for breakfast in the fridge if you are making it later in the day.
After about an 8-hour rise the dough should have doubled in size. If you need to put them in the fridge take them out at least two hours before the next step.
Punch the dough down and roll it out to a 9 by 13′ rectangle on a floured surface.
Filling and Rolling
Take very softened butter and mix with brown sugar and cinnamon.
Spread the mixture onto the rectangle dough before rolling lengthwise.
Once you have a large roll it is time to cut it. Using a string like dental floss you will cut into 14- 18 even rolls.
To bake prepare two 8″ cake pans I prefer a round but you can also use a square. You can also use a large 9″ by 13″ casserole dish or rectangular cake pan.
Allow the rolls to rise a second time for 30 minutes to an hour or until doubled in size.
Bake
Preheat the oven to 375F and bake for 26- 30 minutes. If they are bringing to fast cover them with foil.
How to make coffee graze
In a large measuring cup mix powdered sugar, espresso, and vanilla. The mixture should be thick but pourable. Pour over the rolls while still warm. Alternatively, you can make whipped cream cheese icing by mixing cream cheese, and sugar until smooth using a handheld mixer. Slowly add whipping cream and vanilla as you continue to beat on high. The icing will be light and fluffy.
These are super fluffy< perfect for dipping in coffee or hot cocoa. However, if you want a gooier version, add enough heavy cream to cover the rolls before baking. Bake as normal.
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Sourdough Cinnamon Rolls
Ingredients
Peferment (optional)
- 1/4 cup sourdough starter
- 1 1/2 cups all- purpose flour
- 1 cup water
Dough
- 1 cup of bubbly starter or preferment (Learn how to make it here)
- 5 to 6 cups plus of all-purpose flour
- 1 1/2 cups of milk
- 4 eggs
- 8 tbsp melted butter
- 1 tsp of salt
- 2 tbsps of sugar
Filling
- 8 tbsps of super soft butter
- 4 tbsps of cinnamon (or more to taste)
- 1/2 cup brown sugar (more to taste)
Coffe Glaze
- 2 shots of esspresso (I use decaf)
- 1 to 1 1/2 cups powder sugar
- 1 tsp vanilla extract
Instructions
- If you are using the preferment - Start by mixing about 1/4 cup of sourdough starter, 1 cup of water, and 1 1/4 cup of all-purpose flour. IT will take about 30 minutes to about an hour to turn into a sponge.
- In the bowl of a stand mixer, add the preferment or bubbly sourdough starter, 5 cups of all-purpose flour, sugar, eggs, vanilla extract, and melted butter along with 1 cup of milk.
- Mix on speed 2, and monitor the dough if too loose add more flour 1/4 cup at a time. If the dough is too dry add more milk about 2 tbsps at a time.
- Knead the dough for about 10 minutes. The dough should be able to stretch without breaking, it will be on the looser side. If too stiff you added too much flour just add a bit more milk.
- Allow the dough to rise overnight, for 4 to 8 hours or until it has doubled in size.
- The next morning or when your dough Is ready roll it out into a large rectangle about 9"x13" rectangle.
- Next, mix softened butter, brown sugar, and cinnamon before carefully spreading it on the dough.
- Roll the dough into a large roll and use dental floss to cut it into 2 to 3-inch pieces. I got 16 rolls but it might depend based on how evenly you cut them. Mine are rarely even.
- Grease three 8" cake pans or one large 9"13" one and arrange the rolls so they have a bit of room to expand.
- Allow the rolls to rise for about 1 hour or until they have doubled in size.
- Preheat your oven to 375F. Bake the rolls for about 26 to 30 minutes.
- Cover the rolls halfway with foil if they are browning too fast.
- Once the rolls are done allow them to cool while you make the glaze.
- To make the glaze brew 2 shots of espresso alternatively, you can use about 2 to 4 tbsp of strong coffee.
- To a 4-cup measuring cup add powdered sugar, espresso, and vanilla extract.
- Mix until a smooth mixture forms. you should be able to pour it but it should not be runny.
- Pour glaze over the rolls while still warm. Serve after the glaze has set.
Notes
- These cinnamon rolls are not overly sweet and more fluffy like bread. We like to dip them in hot cocoa or lattes. If you like more of a gooey and sweet roll you can use 1/2 cup sugar in the filling and cover the rolls in heavy whipping cream before you bake them.
- You can also make these with Whipped Cream Cheese icing instead of glaze. To make the icing add 1/2 a block of softened cream cheese and 1/4 maple syrup to a a large bowl and mix. You can use a handheld mixer or a stand mixer. Next, slowly add cold whipping cream while mixing on high. You will need about 1 cup. Continue to mix until the icing becomes thick and fluffy. Spread on cooled cinnamon rolls.
- This recipe makes a lot perfect for a brunch or a potluck. You can also make them for Christmas morning yum! However, halving the recipe is totally possible.
- These keep well in the fridge for about and are best heated in a warm oven.
- If they become too stale they are perfect for french toast!
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