Introducing the EASIEST recipe for Sourdough Cinnamon Rolls that you’ll ever need. With just a few ingredients and ripe sourdough starter (or discard), these rolls are quick and straightforward to make. Soft, fluffy and super delicious. This recipe is eggless which makes it great when you accidentally run out of eggs and really want to bake something.
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Tools you will need:
Ingredients:
Dough:
- 1 stick of frozen unsalted butter (grated) or cold from the fridge
- 300 grams all purpose flour or bread flour
- 240 grams 3% buttermilk
- 100 grams sourdough starter (fed or unfed)
- 30 grams sugar
- 5 grams salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp butter
Cinnamon Sugar Filling:
- 3 tbsp cinnamon
- 150 grams brown sugar
Glaze:
- 1 tbsp unsalted butter
- 1 cup of powdered sugar
- 2 tbsp half and half
- 1/4 tsp vanilla powder or 1 tsp vanilla extract
Directions:
- Make the dough in the evening and let it rise overnight in a warm kitchen.
- Combine the frozen grated butter and flour in a stand mixer. *NOTE: The frozen butter will make your dough more flakey.
- Add in buttermilk, starter, sugar, salt. Mix for 2-3 mins with a dough hook.
- Cover with a towel and leave it out on the counter overnight for the bulk rise.
- I like to prepare my cinnamon sugar filling the night before.
- Cinnamon sugar filling – Combine brown sugar and cinnamon. Cover and leave for the morning.
- In the morning- Add the baking powder and baking soda right on top of the dough and mix well.
- Preheat your oven to 350 F
- Lightly flour your counter top to prevent sticking. Take the dough out onto the counter and gently stretch it out into a rectangle. The dough should be soft and pliable.
- Roll the dough into a larger rectangle with your rolling pin (or jar if you don’t have a rolling pin!) ** Don’t make the dough too thin (about 12 x 24 in rectangle)
- Melt 3 tbsp butter, and using a pastry brush, brush the melted butter on the rectangle dough.
- Sprinkle the cinnamon sugar mix all over.
- Roll the dough into a long roll. Gently press down as you roll.
- Cut the dough 2 inch wide with a bench scraper or oiled serrated knife.
- Place the cinnamon rolls on a slightly oiled cast iron skillet and bake for 30-40 mins. You will know they are done by the color, they should be light golden brown.
- Glaze – While the cinnamon rolls are baking, prepare the glaze by combining the powdered sugar, butter, heavy cream, and vanilla powered. On low heat melt everything together into a glaze.
- Once the rolls are baked, glaze and serve warm for breakfast.
- Your family will love you!
Conclusion:
This is an easy step-by-step guide to making delicious sourdough cinnamon rolls recipe from scratch. They are super soft and fluffy and not overly sweet. The use of sourdough starter in this recipe not only adds a unique flavor but also helps to make the rolls extra soft and fluffy. Whether you’re serving them for breakfast, brunch, or dessert, these sourdough cinnamon rolls are a tasty and impressive treat.
EASY SOURDOUGH CINNAMON ROLLS – EGGLESS RECIPE
Soft, fluffy and super delicious. This recipe is eggless which makes it great when you accidentally run out of eggs and really want to bake something.
Ingredients
Dough:
- 1 stick frozen unsalted butter grated, or cold from the fridge
- 300 grams all purpose flour or bread flour
- 240 grams 3% buttermilk
- 100 grams sourdough starter fed or unfed
- 30 grams sugar or honey
- 5 grams salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp butter
Cinnamon Sugar Filling:
- 3 tbsp cinnamon
- 150 grams brown sugar
Glaze:
- 1 tbsp unsalted butter
- 1 cup of powdered sugar
- 2 tbsp half and half
- 1/4 tsp vanilla powder or 1 tsp vanilla extract
Instructions
Make the dough in the evening and let it rise overnight in a warm kitchen.
- Combine the frozen grated butter and flour in a stand mixer.
- Add in buttermilk, starter, sugar, salt. Mix for 2-3 mins with a dough hook.
- Cover with a towel and leave it out on the counter overnight for the bulk rise.
- I like to prepare my cinnamon sugar filling the night before.
- Cinnamon sugar filling - Combine brown sugar and cinnamon. Cover and leave for the morning.
- In the morning- Add the baking powder and baking soda right on top of the dough and mix well.
- Preheat your oven to 350 F
- Lightly flour your counter top to prevent sticking. Take the dough out onto the counter and gently stretch it out into a rectangle.
- Roll the dough into a larger rectangle with your rolling pin (or jar if you don't have a rolling pin!) ** Don't make the dough too thin (about 12 x 24 in rectangle)
- Melt 3 tbsp butter, and using a pastry brush, brush the melted butter on the rectangle dough.
- Sprinkle the cinnamon sugar mix all over.
- Roll the dough into a long roll. Gently press down as you roll.
- Cut the dough 2 inch wide with a bench scraper or oiled serrated knife.
- Place the cinnamon rolls on a slightly oiled cast iron skillet and bake for 30-40 mins. You will know they are done by the color, they should be light golden brown.
- Glaze - While the cinnamon rolls are baking, prepare the glaze by combining the powdered sugar, butter, heavy cream, and vanilla powered. On low heat melt everything together into a glaze.
- Once the rolls are baked, glaze and serve warm for breakfast.
- Your family will love you!
Notes
The frozen butter will make your dough flakey and delicious.
*This recipe is originally from Little Spoon Farm but I did make small adjustments for my recipe.
2 comments
These sound and look so good! Thank you for sharing this!
They are sooo good!Thanks for stopping by!