These soft, fluffy, and not overly sweet sourdough cinnamon rolls are irresistible.
Seriously.
Once you taste these sourdough cinnamon rolls from scratch, you will not want another store-bought cinnamon roll.
I have yet to taste a cinnamon roll that comes close to the taste of the mildly sweet dough topped with a perfect stove-top-made cream cheese icing.
Due to the extensive rising time, sourdough cinnamon rolls are considered overnight sourdough cinnamon rolls.
If your sourdough starter is bubbly and active, you could prepare the dough early in the morning, allow it to bulk ferment during the day, and bake it late in the evening.
Once you get the hang of the baker’s schedule, you could easily be tempted to bake these sourdough cinnamon rolls almost daily because they are just that good!
Why Should You Make Sourdough Cinnamon Rolls From Scratch
Sourdough cinnamon rolls from scratch are fresher and have a unique taste compared to commercial cinnamon rolls.
It’s also worth taking the extra steps to ferment your dough for several beneficial reasons:
- Sourdough contains more nutrients
- It is easier on blood sugar levels
- Have more nutrients than non-fermented bread
- Sourdough breaks down gluten
- Wild yeast is easier to digest than commercial yeast
- You know the exact ingredients in your recipe
Sourdough starter is the key ingredient that gives these cinnamon rolls an unforgettable taste of chewy, gooey goodness.
A bubbly-fed sourdough starter provides plenty of wild yeast for these cinnamon rolls to rise beautifully.
If you are creating a brand new sourdough starter for the first time, be prepared to wait at least seven days before your starter is mature and ready to incorporate into this recipe.
Whether preparing your baked goods, bread, or main dishes cooking from scratch is always the better option.
What gives sourdough bread and baked goods their unique flavor?
The lactic acid and acetic acid give sourdough a slight tang flavor. When combined with sweeteners, the recipe creates its unique taste.
What causes sourdough to rise?
Sourdough starter has wild yeast captured within it as it sits. When the sourdough is included in recipes and allowed to ferment, it creates leaven, which causes the dough to rise.
INGREDIENTS:
- 1/2 cup bubbly-fed sourdough starter
- 4 cups freshly milled flour (you can try a combination of different varieties such as einkorn, hard wheat, bread flour, or organic all-purpose flour)
- 1/2 cup water
- 1/2 cup melted butter or coconut oil
- 1/2 cup agave
- Two eggs (I prefer well-sourced farm fresh)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt (my favorite is Redman’s Real Salt)
- 1/2 cup softened butter
- 1 cup organic brown sugar
- 2 Tbs freshly ground cinnamon (store-bought is fine)
- 1/2 cup heavy whipping cream
INGREDIENTS FOR THE CREAM CHEESE FROSTING / GLAZE:
- 1/2 cup agave
- 1/2 cup heavy whipping cream
- One package of cream cheese
TOOLS YOU WILL NEED TO MAKE SOURDOUGH CINNAMON ROLLS:
- Stand mixer
- Small saucepan
- Cast iron skillet (this is my preferred method, although you can use a baking dish of your choice)
- Mixing bowls
- Large wooden spoon (or similar)
- Rolling pin
- Bench scraper or large sharp knife
- Measuring cups
- Grain mill (only if you want freshly milled flour. I use the Mockmill grain grinder)
How To Make Delicious Sourdough Cinnamon Rolls From Scratch
1. Mix the sweet dough
Mix sourdough starter, agave, flour, water, and melted butter in a large mixing bowl.
Mix all the ingredients well and form into a dough ball.
Grease a clean mixing bowl with coconut oil and place the dough ball into the greased bowl.
2. Let the sweet dough bulk rise and double in size
Cover the dough ball with plastic wrap and allow the dough to rest overnight and or double in size.
The next day, place the dough ball into a stand mixer.
Add eggs, baking soda, baking powder, and salt to the dough in the stand mixer.
Mix in the stand mixer for about 5-7mins.
3. Make the cinnamon filling
In a small saucepan, melt butter.
Add organic brown sugar and fresh ground cinnamon (or store-bought cinnamon is fine)
Whisk ingredients together well.
4. Roll out the dough
Lightly flour or lightly oil the countertop.
Use a rolling pin, and roll the dough into a rectangle to about 1/4 inch thickness.
Use a large wooden spoon or spatula to evenly spread the cinnamon filling on the rolled-out dough.
5. Roll and cut the dough into cinnamon rolls
Roll the dough into a tight log starting from the long edge of the rectangle-shaped dough.
Cut to make cinnamon rolls. You can cut it into your desired size. Remember that the cinnamon rolls will expand after the second rise and during baking.
Place each unbaked cinnamon roll into a greased cast-iron skillet. Or your baking dish choice.
6. Second Rise
Pour heavy whipping cream on unbaked cinnamon rolls and allow a second rise for about one hour.
7. Make the icing
While the cinnamon rolls are resting in a second and final rise, this is the perfect time to make the cream cheese frosting.
This frosting is more of a thick glaze texture.
In a small saucepan over low heat, combine cream cheese, whipping cream, agave, and vanilla extract.
Whisk well until all ingredients are combined. (You can use a blender to help with any clumping if needed.)
8. Baking the cinnamon rolls
Place cinnamon rolls in a 375-degree preheated oven for 20-30 minutes or until the edges are lightly browned.
9. How to serve cinnamon rolls
After the cinnamon rolls are done baking, take them out of the oven and immediately pour the frosting mixture over the cinnamon rolls.
Allow to cool for about 10 minutes, then serve and enjoy.
Sourdough Cinnamon Rolls
Equipment
- 1 stand mixer
- 1 Rolling Pin
Ingredients
- 1/2 cup bubbly-fed sourdough starter
- 4 cups freshly milled flour you can try a combination of different varieties such as einkorn, hard wheat, bread flour, or organic all-purpose flour
- 1/2 cup water
- 1/2 cup melted butter or coconut oil
- 1/2 cup agave
- Two eggs I prefer well-sourced farm fresh
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt my favorite is Redman’s Real Salt
- 1/2 cup softened butter
- 1 cup organic brown sugar
- 2 Tbs freshly ground cinnamon store-bought is fine
- 1/2 cup heavy whipping cream
- INGREDIENTS FOR THE CREAM CHEESE FROSTING / GLAZE:
- 1/2 cup agave
- 1/2 cup heavy whipping cream
- One package of cream cheese
Instructions
- Mix the sweet dough
- Mix sourdough starter, agave, flour, water, and melted butter in a large mixing bowl.
- Mix all the ingredients well and form into a dough ball.
- Grease a clean mixing bowl with coconut oil and place the dough ball into the greased bowl.
- Let the sweet dough bulk rise and double in size
- Cover the dough ball with plastic wrap and allow the dough to rest overnight and or double in size.
- The next day, place the dough ball into a stand mixer.
- Add eggs, baking soda, baking powder, and salt to the dough in the stand mixer.
- Mix in the stand mixer for about 5-7mins.
- Make the cinnamon filling
- In a small saucepan, melt butter.
- Add organic brown sugar and fresh ground cinnamon (or store-bought cinnamon is fine)
- Whisk ingredients together well.
- Roll out the dough
- Lightly flour or lightly oil the countertop.
- Use a rolling pin, and roll the dough into a rectangle to about 1/4 inch thickness.
- Use a large wooden spoon or spatula to evenly spread the cinnamon filling on the rolled-out dough.
- Roll and cut the dough into cinnamon rolls
- Roll the dough into a tight log starting from the long edge of the rectangle-shaped dough.
- Cut to make cinnamon rolls. You can cut it into your desired size. Remember that the cinnamon rolls will expand after the second rise and during baking.
- Place each unbaked cinnamon roll into a greased cast-iron skillet. Or your baking dish choice.
- Second Rise
- Pour heavy whipping cream on unbaked cinnamon rolls and allow a second rise for about one hour.
- Make the frosting
- While the cinnamon rolls are resting in a second and final rise, this is the perfect time to make the cream cheese frosting.
- This frosting is more of a thick glaze texture.
- In a small saucepan over low heat, combine cream cheese, whipping cream, agave, and vanilla extract.
- Whisk well until all ingredients are combined. (You can use a blender to help with any clumping if needed.)
- Baking the cinnamon rolls
- Place cinnamon rolls in a 375-degree preheated oven for 20-30 minutes or until the edges are lightly browned.
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What’s the amount of water? I see it mentioned in the directions but not in the ingredient list. Thank you!
Hi Kristen! Sorry about that. It’s a 1/2 cup of water. I’ll make sure to make the correction.