These sourdough cinnamon rolls have just the right amount of sweet bread and delicious cinnamon sugar swirl.
Have you ever ordered a cinnamon roll or bought one from somewhere only to be highly disappointed in the dry bread and skimpy cinnamon sugar? Well, no worries here because this recipe solves both of those problems and is so delicious I often do not even include the frosting!
I originally got this recipe from Farmhouse on Boone. Lisa has so many great sourdough recipes and is a great place to start if you are looking to begin on your sourdough journey. Please leave comments on how this goes for you and if you do any substitutions, I’m always game for ways to change things up!
This post contains affiliate links
This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.
What is a Sourdough Starter and How Do You Make and Maintain One?
A sourdough starter is a mixture of flour and water that has naturally occurring wild yeast and lactic acid bacteria present. Unlike store-bought yeast, which is a single strain of yeast, the yeast and bacteria in a sourdough starter are diverse and thrive in a symbiotic relationship.
The yeast helps the dough rise, while the bacteria contribute to the characteristic tangy flavor of sourdough bread. The process of creating and maintaining a sourdough starter is simple, but it requires patience, as the wild yeast and bacteria need time to grow and become established.
Creating a Sourdough Starter
To start your own sourdough starter, all you need are flour, water, and a little bit of time. There are various methods, but the basic principle remains the same: combining flour and water in equal amounts to create a paste-like consistency.
Over several days, the flour will ferment due to the presence of wild microorganisms in the environment. These microorganisms will naturally start to grow and populate the mixture, eventually forming a culture that can be used to bake bread.
A typical sourdough starter begins with just flour and water, mixed together and left at room temperature in a container. Every day, you’ll “feed” the starter by discarding a portion of it (to keep the population of yeast and bacteria manageable) and adding fresh flour and water.
Within about 5 to 7 days, you should see the mixture begin to bubble and develop a slightly sour smell, indicating that the wild yeast and bacteria are becoming active and the fermentation process is in full swing.
If you are looking for more details on creating your own sourdough starter, visit the Clever Carrot for a very detailed overview of how to do this. She has lots of great recipes as well as tutorials on how to make and maintain a sourdough starter from scratch.
Maintaining and Feeding a Sourdough Starter
Once your starter has developed enough to be used in baking (it should be bubbly, have a tangy aroma, and double in size within 4 to 6 hours of feeding), you’ll need to continue feeding it to keep it active. The key to a healthy starter is regular feeding and care. Here’s how to maintain it:
Daily Feeding:
A healthy starter requires regular feeding, typically once a day if kept at room temperature. This involves discarding half of the starter and then adding an equal weight of water and flour (usually around 50 grams of each).
Daily feeding keeps the yeast and bacteria population in balance and gives them fresh food to consume. You can adjust the feeding schedule depending on the temperature of your home; if it’s colder, the starter will ferment more slowly and may only need to be fed every other day.
When I am not planning on using it for awhile I just put a lid on the jar and put it in the fridge. As long as you have enough starter in the jar and a tight-fitting lid, it will stay good for weeks. I typically try to feed it once a week but have gone 3 and it still comes back.
Flour Type:
The type of flour you use can influence the flavor and activity of the starter. Most people start with all-purpose flour, but you can experiment with other types of flour such as whole grain or fresh milled.
Freshly milled flours have more nutrients, which can help the starter grow more quickly. However, switching to different flours might alter the taste or behavior of the starter, so it’s important to note any changes in your baking.
You have a few options here: mill your own flour, or do what I do, buy fresh milled flour. Farm2Flour is an awesome company based out of Illinois that stone mills their flour and then packages it and ships it for us to enjoy!
Water Quality:
Use clean water that is free from chlorine, as it can inhibit the growth of yeast and bacteria. If your tap water contains chlorine, consider using filtered or bottled water.
Temperature Considerations:
Temperature plays a major role in the fermentation process. Sourdough starters thrive at room temperature, typically between 65°F and 75°F (18°C–24°C).
If your kitchen is too warm or too cold, it can affect the activity level of the starter. If the room is too warm, the starter might ferment too quickly and require more frequent feedings.
Storing Your Starter
If you’re not baking regularly, you can store your starter in the fridge to slow down its fermentation. When kept in the fridge, a starter can be fed less often—about once a week.
Before using a cold starter, remove it from the fridge and let it come to room temperature, then feed it at least once before using it in baking. If you plan on taking a break from baking, the starter can be frozen for long-term storage, but it will need to be revived with feedings after thawing.
Maintaining a sourdough starter requires consistent care, but once established, it’s a reliable tool for creating flavorful, tangy bread. Regular feeding, attention to temperature and water quality, and careful observation will help ensure that your sourdough starter remains healthy and ready for baking whenever you are.
Why You Need to Make Your Own Sourdough Cinnamon Rolls
Making something from scratch can be daunting, especially if it’s not your norm. I promise you, though, it is addicting. When you realize how much better your food is, you will have a hard time going back to the packaged stuff!
If you haven’t read the labels of the packaged and processed food you buy, you should start. There are often multiple ingredients that we not only don’t know but can’t even pronounce!
While it is more time-consuming to make something from scratch, the benefits are tremendous for your and your family’s health.
Clean
With only a handful of ingredients, these sourdough cinnamon rolls are free from the preservatives, and artificial and natural flavors that often sneak into our processed breakfast options.
Delicious
They truly taste amazing. I could eat the bread part by itself—it is so darn good! Your family and friends will think these are a treat, and they are so fun to make on holiday mornings.
Health Benefits
The sourdough craze is officially here. You may as well jump on board! Sourdough has become popular because it can be much easier for people to digest than regular bread which is often made with yeast.
Sourdough starter goes through a fermentation process that breaks down the gluten content of the flour, making it easier for your body to digest.
In lieu of using yeast to make bread or dough rise, you use your active sourdough starter to naturally rise the bread with naturally occurring bacteria that is good for your digestive tract. In addition, the rising usually takes 10-12 hours, allowing the gluten to break down even further.
Tools You’ll Need
9 x 13 Baking Dish
This is my favorite dish to bake these sourdough cinnamon rolls in. I have tried the cast iron skillet, but they never seem to come out right. I like the glass because it is a very clean option and the cinnamon rolls seem to bake very evenly.
Measuring Cups and Spoons
Stainless steel is always better than plastic.
Spatula
This brand is awesome. You get 4 shapes with this pack and you will use them daily, I promise.
Stand Mixer
This is not a must to complete this recipe, but it will make your life so much easier if you plan on doing more with sourdough. I specifically link to this mixer because of the watts of power.
It has 500 watts and you NEED that to mix different variations of sourdough bread. The smaller one is really nice for cookies and such but does not have enough power to mix the bread.
Again, if you are not really getting into sourdough, don’t worry about it. You can totally knead the dough by hand. But, I’d hate to see you buy the less expensive one (like I did), and regret it when you really want to use it every week to make your sourdough sandwich bread!
Ingredients For Sourdough Cinnamon Rolls (night before baking)
Active Sourdough Starter
This recipe calls for an active bubbly starter, one that has been fed in the last 4-8 hours.
All-purpose Flour
Butter (softened not melted)
Water
Honey
Eggs
Ingredients for the day of baking Sourdough Cinnamon Rolls
These are to be added on the day of baking to help the dough to rise even more.
Baking Soda
Baking Powder
Salt (pink Himalayan sea salt is best, but any will work)
How To Make Sourdough Cinnamon Rolls (night before baking)
- In a stand mixer with the dough hook, combine the starter, butter, flour, eggs, water and honey.
- Mix until all is well combined and the dough is coming away from the sides of the bowl. The dough will be quite stiff and that is okay. Should be 5-10 minutes. If you are kneading by hand, probably be closer to 10 minutes.
- After the dough is mixed well, place it in an oiled/buttered bowl or leave it in the bowl of your stand mixer. Cover the top loosely with plastic wrap (this is more important in the winter so a hard crust doesn’t form on top), and then cover the bowl with a tea towel or bowl cover that is breathable.
- Let the dough sit overnight or 8-12 hours in a warm place. I haven’t had a problem with these overproofing in the summer months, so that shouldn’t be an issue.
How To Make Sourdough Cinnamon Rolls (day of baking)
- Preheat the oven to 375 degrees.
- On a lightly floured surface, turn out your dough and mix in the baking soda, baking powder and salt until all is combined well. I do this by hand with no issue.
- Roll the dough out on a silicone baking mat or your countertop to make a 9 x 13 rectangular shape.
- Mix the cinnamon sugar filling and spread on top of the dough.
- Roll the dough from the short side to short side and be sure to roll it tightly.
- Pinch the ends after it is rolled up and cut into 12 cinnamon rolls. I use my dough scraper/cutter for this and it works just fine.
- Carefully transfer the cinnamon rolls to the greased baking pan and bake at 375 degrees for 20-25 minutes. The rolls should be brown on top. Make sure to double-check the middle ones for doneness. If they are still doughy, leave in the oven for 5 more minutes until cooked through. If they are all really brown you can turn down the temperature to 350 degrees.
Frosting for Sourdough Cinnamon Rolls
This is often people’s favorite part! I tend to omit it if I’m being honest, they are just so good and sweet by themselves.
When I make it I just mix 1 cup of powdered sugar with 1-2 tablespoons of water or milk. You can optionally add some vanilla extract (½ tsp) for added flavor. Drizzle over warm cinnamon rolls and serve immediately!
Storage
These sourdough cinnamon rolls have no preservatives, so they do not keep exceptionally long. I would say on the counter for 2-3 days, or you can freeze them for up to 2 months.
