Sourdough Cinnamon Rolls Recipe | Soft, Fluffy & Full of Flavor | Sourdough Bread Recipe
Soft, tender cinnamon rolls with a slightly tangy twist
How To Make Cinnamon Rolls With Sourdough Starter
Sourdough bread Recipes
If you love the rich tang of sourdough combined with the sweet, gooey goodness of cinnamon rolls, this Sourdough Cinnamon Rolls recipe is your new baking obsession. These fluffy, buttery rolls boast a perfect balance of sourdough tang and classic cinnamon sugar sweetness, topped with creamy glaze or frosting.
Whether you’re a sourdough enthusiast or a cinnamon roll lover looking to try something new, this recipe delivers soft, tender rolls with a slightly tangy twist that will have everyone coming back for seconds.
With the sourdough baking craze still going strong, home bakers love incorporating natural fermentation into classic recipes. Sourdough cinnamon rolls offer a healthier, flavorful alternative to traditional rolls with the bonus of tangy depth and exceptional texture.
Scroll down to check out the ingredients needed for the Sourdough Cinnamon Rolls Recipe with step by step instructions!
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Sourdough Cinnamon Rolls
Sourdough Cinnamon Rolls Ingredients
Filling:
✿ 3 Tablespoons Butter
✿ 65 Grams Brown Sugar
✿ 2 - 3 Teaspoons Cinnamon
✿ 150 Grams Active Sourdough Starter
✿ 325 Milliliters Warm Water
✿ 25 Grams Honey
✿ 20 Milliliters Avocado Oil
✿ 10 Grams Salt
✿ 500 Grams Bread Flour
Sourdough Cinnamon Rolls INSTRUCTIONS | Click here for the recipe video
Make Dough
Stretch And Fold 4 Times.
Divide in equal pieces
Roll It Up.
Bake
Bake 400F | 10 Min.
Glaze
Top With Glaze Or Frosting.
Activate sourdough starter. We will need 150G active sourdough starter. *I fed mine 1:6:6 ratio. 20 sourdough starter, 120 water, 120 flour. Like this my starter will be ready tomorrow morning
Next Day. Starter is ready when it's bubbly or doubled in size. *Took me 10 hours. Time varies for everyone
Add water to the starter. Mix until most of the starter is dissolved. Add all the other ingredients for the dough. Mix until a dough forms. Cover with a wet towel. Rest for 1 hour.
Wet your hands. Stretch and fold the dough. Cover and rest for 30 Min. Repeat 3 more times. with 30 Min rest in between. Cover with wet towel. Refrigerate overnigh.
Next morning. Take the dough out of the refrigerator. Let it come to room temp for 2 hours. While the dough is resting, let's make the filling. Mix all the ingredients until combined. Transfer dough to working area. Flatten the dough with your hands into a rectangle. Spread out the filling. Cut the dough in 9 strips. Roll them up. Place in mold.
Let them rest for 1 hour.
Add a pan with water on the bottom. Bake 400F for 10 Min. Reduce the heat and. Bake 350F bake for 30 - 40. Cool down before glazing/frosting.
Enjoy! ✿◕ ‿ ◕✿
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