Cinnamon Rolls With Sourdough Starter

Use your bubbly, active sourdough starter for this soft and supple small batch sourdough cinnamon roll recipe. No yeast required, all of my easy instructions and photos to help you, and my best tips for preparing them ahead of time. I’ve also included a sample timeline/schedule included to ensure your success!

Prep Time20

Bake Time35

Rising Time12

Total Time12 55

Ingredients

DOUGH

▢ 100 grams fed sourdough starter about ½ a cup
▢ ½ cup (120g) warm milk
▢ 2 and ½ Tablespoons (31g) granulated sugar
▢ ½ teaspoon salt
▢ 1 teaspoon vanilla extract
▢ 1 large egg
▢ 2 and ½ cups (300g) all-purpose flour be sure to measure properly
▢ 3 Tablespoons (43g) unsalted butter softened to room temperature and cut into 4-6 pieces

FILLING

▢ ¼ cup (50g) granulated sugar
▢ ¼ cup (50g) firmly packed light brown sugar
▢ 1 Tablespoon ground cinnamon
▢ 2 Tablespoons (28g) unsalted butter melted

CREAM CHEESE FROSTING

▢ 2 ounces (56g) cream cheese softened to room temperature
▢ 2 Tablespoons (28g) unsalted butter softened to room temperature
▢ ¾ cup (90g) powdered sugar
▢ 1 teaspoon vanilla extract
▢ ⅛ teaspoon salt

Instructions

DOUGH

In a large bowl, whisk together the starter and the milk until starter is dissipated. Add the sugar, salt, vanilla, and egg, and stir to combine.
100 grams fed sourdough starter, ½ cup (120g) warm milk, 2 and ½ Tablespoons (31g) granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 large egg
If using a stand mixer, use your dough hook for this step. If mixing by hand, continue to use a wooden spoon. Add 1 and ½ cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 cup of flour and blend until dough has completely come together. It should easily pull away from the sides of your bowl and dough hook or spoon.
2 and ½ cups (300g) all-purpose flour, 3 Tablespoons (43g) unsalted butter
Turn dough out onto a lightly floured surface and knead for just a couple of minutes until the dough is uniform. Oil the bowl with non-stick spray or butter and return the dough to the bowl, turning to coat. Cover the bowl with a kitchen towel and allow dough to rise for 10-12 hours, or until dough has approximately doubled in size (this can take significantly less time in warmer months-- watch the dough and not the clock).

FILLING

Spray a baking dish (I like to use an 8" round or 8" square cake pan) with non-stick spray. Set aside.
In a medium size bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk together with a fork until combined. Set aside.
¼ cup (50g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, 1 Tablespoon ground cinnamon
Using your hands, press the dough out into a rectangle 9" x 12" in size. Be patient and gentle, only using a rolling pin if you feel like you have to. Using your hands gently will keep the dough soft and supple.
Pour the melted butter over the rectangle, leaving about 1" of border around the edge.
2 Tablespoons (28g) unsalted butter
Sprinkle the cinnamon-sugar mixture evenly over the melted butter.

ASSEMBLE AND BAKE THE DOUGH

Starting with one of the long sides, roll the dough up into a tight 12" log. Using a sharp serrated knife, cut the log into 6 even slices. Place the slices cut side down in the prepared pan (one in the center and 5 around it), then cover loosely and allow to rise for 1 and ½ hours.
When rolls have risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 25-30 minutes or until rolls just start to brown on top. Remove from oven and allow to cool for 5 minutes while you prepare the cream cheese frosting.

CREAM CHEESE FROSTING

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth.
2 ounces (56g) cream cheese, 2 Tablespoons (28g) unsalted butter
Turn the mixer speed down to low and add the powdered sugar, vanilla, and salt. Continue mixing until smooth. Set aside.
¾ cup (90g) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving.

Notes

Make ahead: this dough can be made the ahead of time through step 1 of the "assemble and bake dough" instructions. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight. In the morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 2 in the "assemble and bake dough" instructions.
To freeze: baked rolls freeze well, up to 2-3 months. Thaw overnight in the refrigerator and warm before enjoying.
To freeze unbaked rolls: bake the rolls in step 2 in "assemble and bake dough" instructions for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 20 minutes before icing and serving.
To double this recipe: instead of using an 8" baking dish, use a 9" x 13" or larger, roll dough to 12" x 18".

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Cinnamon Rolls With Sourdough Starter

Ingredients

DOUGH

FILLING

CREAM CHEESE FROSTING

Instructions

DOUGH

FILLING

ASSEMBLE AND BAKE THE DOUGH

CREAM CHEESE FROSTING

Notes

Nutrition Disclosure