Sourdough Starter Cinnamon Rolls
Not only are these rolls a weekend breakfast favorite, but they’re also a wonderful way to use up your sourdough discard. Keep reading to find out how you can whip up a batch of these mouthwatering cinnamon rolls.
Sourdough starter cinnamon rolls are a special kind of delicious! They’re especially popular during holidays like Christmas or Thanksgiving when the whole family gathers and enjoys baked treats hot out of the oven. But they’re not limited to just special occasions. These rolls are fantastic any time you want something sweet, comforting, and homemade. Plus, the wild fermentation in sourdough gives the dough an incredibly soft texture and adds just the right amount of tangy complexity to the flavor.
If you love sourdough recipes, then you should try these recipes for this Sourdough Donuts Recipe or this Sourdough Discard Cinnamon Rolls if you want some more sweet treats. If you are looking for more savory recipes, then check out these recipes for Sourdough Pizza Dough or Sourdough Sandwich Bread
Ingredients
To simplify your shopping, here’s a list of all the ingredients needed for these rolls. The specific measurements are available in the recipe card at the bottom of the post, so feel free to check there for exact amounts.
For the Dough:
- Butter – Use cold, unsalted butter for the flakiest texture.
- All-purpose flour – Provides the structure for the dough.
- Active sourdough starter (use your discard!) – Adds flavor and helps reduce waste.
- Buttermilk – Keeps the dough tender and adds a subtle tang.
- Sugar – For a hint of sweetness in the dough.
- Salt – Enhances flavor and balances the sweetness.
- Baking powder – Helps the dough rise and makes it light.
- Baking soda – Reacts with the buttermilk for extra lift.
For the Cinnamon Filling:
- Light brown sugar – Adds rich, caramel-like sweetness.
- Ground cinnamon – The key flavor in the filling.
- Softened butter – Helps create a spreadable, even filling layer.
For the Cream Cheese Frosting:
- Vanilla extract – Enhances the flavor and balances the sweetness.
- Powdered sugar – Sweetens the frosting while keeping it smooth.
- Cream cheese – The creamy base that adds tang and richness.
See the recipe card below for quantities.
How to Make Sourdough Starter Cinnamon Rolls
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Step 1: The night before, combine grated cold butter, sourdough starter, buttermilk, sugar, and salt in a mixing bowl. Stir together with a spatula until fully mixed, then add in the flour. Knead the dough until it becomes stiff and smooth. Transfer it to a greased bowl and allow it to rest on the counter.
Step 2: The next morning, preheat your oven and grease your baking dish. Combine baking powder and baking soda in a small bowl. Spring the dough with the mixture and kneed it in before rolling out the dough.
Step 3: On a lightly floured surface, roll the dough into a rectangle. Dust your rolling pin with flour to prevent sticking.
Step 4: Prepare the filling by mixing the softened butter with brown sugar and cinnamon. Spread this mixture evenly across the entire surface of the dough.
Step 5: Roll the cinnamon-covered dough into a tight log. Use a sharp knife to slice the log into 12 evenly sized rolls. Place the rolls into the prepared baking dish. Cover them and allow them to rest.
Step 6: Bake the rolls until the tops are lightly golden brown. While the rolls bake, prepare the cream cheese frosting by mixing powdered sugar, cream cheese, and vanilla extract until smooth. Spread the frosting over the hot rolls once they’re out of the oven.
Wendys Tips
- Cold grated butter is an essential staple for this recipe. Don’t use warm butter; your rolls won’t turn out well.
- When allowing the dough to rise, I recommend that you place it in a warm spot in your kitchen. If you don’t have a warm area, place it in the oven with the light on.
- I slightly melted my butter for the cinnamon filling to make it easier to spread out. You can just use softened butter, or you can melt yours like I did.
- Allow the rolls to cool for 5-10 minutes before you frost them, so that all your frosting doesn’t run off.
Storage
- Storage – Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing – Freeze baked cinnamon rolls by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheating – Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
Looking for another delicious sourdough recipe to make for your family? Next time give these Sourdough Pancakes a try.
What to Serve With Sourdough Cinnamon Rolls
While cinnamon rolls are delicious on their own, they can also be paired with a variety of accompaniments for a complete and satisfying meal. Here are just a few ideas to get you started:
- Ice cream: For a decadent twist, serve warm cinnamon rolls
- Fresh fruit: Cinnamon rolls can be quite rich, so pairing them with some fresh fruit like berries, sliced apples, or oranges can help balance out the flavors.
- Protein: Add some protein to your breakfast by serving these cinnamon rolls with eggs or bacon on the side.
- Coffee or tea: A warm cup of coffee or tea is the perfect beverage to enjoy alongside your freshly baked cinnamon rolls.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Simply add 1 tablespoon of lemon juice or vinegar to a cup of milk and allow it to sit for 5 minutes before using. This will create a similar tangy flavor to buttermilk in your dough.
Yes, you can use active dry yeast in place of instant yeast. However, keep in mind that the rising time may be longer and you may need to activate the active dry yeast before using it in the recipe.
Sourdough Starter Cinnamon Rolls
Equipment
- mixing bowls
- Rolling Pin
- Sharp Knife
- 11×16 baking dish
- spatula
- Kitchen scale (optional, but helpful for measuring ingredients accurately)
Ingredients
Ingredients:
- 1 ½ sticks butter divided
- 2 ½ cups all-purpose flour
- ⅓ cup active sourdough starter
- 1 cup buttermilk
- 1 tablespoon sugar
- ¾ teaspoon table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup light brown sugar
- 2 teaspoons ground cinnamon
Frosting
- 2 cup 120 g powdered sugar
- 8 oz cream cheese softened
- 1 teaspoon 5 g vanilla extract
Instructions
- Preparation steps for the evening prior:
- In a mixing bowl, combine 1 stick cold butter (grated using a cheese grater), sourdough starter discard, buttermilk, sugar, and salt. Blend the ingredients using a spatula until they are well incorporated.
- Add the flour and using your hands or a dough hook with a stand mixer, kneed the mixture into a stick but smooth dough ball.
- Add the dough to a greased bowl and let it rest on the counter overnight (10-12 hours).
- Morning preparation steps:
- Preheat the oven to 375°F (190°C) and grease a deep 11×16 baking dish.
- Create the leavening agent mixture by combining the baking powder and baking soda in a small bowl using a fork until the mixture is free of lumps. Spring the dough with the mixture and kneed it in before rolling out the dough.
- Roll the dough out on a floured workspace and rolling pin, creating a 12″ x 24″ rectangle.
- Mix the remaining softened butter with the brown sugar and cinnamon, then spread it across the dough.
- Roll the dough into a log and slice it into 12 pieces, placing each piece in the baking dish with some space for expansion. Let it rest for 1 hour.
- Bake for 35-40 minutes in the preheated oven until the tops are golden brown.
- As the cinnamon rolls bake, mix the ingredients for the frosting. Apply the glaze to the hot rolls once baked.
- Let cool and then enjoy!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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