These cinnamon rolls were nearly the death of me, for several reasons.
- First off, they take a whopping three days to make!
- Secondly, the dough is very moist, and very sticky. Saying “very” doesn’t even really describe it. The first time I attempted these, it was a complete and utter mess, more like a gooey cinnamony blob than cute rolls. After doing a little research and finding out a fantastic tip for success on how to make these (you have to read to the bottom to find out!) the second batch turned out much better!
- The third reason is due to the fact that as soon as I pulled these out of the oven and went to make the glaze I realized I only had 1/4 cup of powdered sugar. Seriously?! Ugh!
The Secret to Awesome Sourdough Cinnamon Rolls:
|I promise that is red thread, and not a hair!
Using thread is an awesome way to cut cinnamon rolls, it is so much cleaner!
Obsessed with Sourdough? Get your fix:
Love a good cinnamon roll recipe? Boy do I have the recipe collection for you:
- Easy Cranberry Orange Sweet Rolls – These Cranberry Orange Sweet Rolls are a perfect and easy breakfast – whether you are celebrating a holiday or just looking for a special breakfast, these cinnamon rolls are delicious!
- Chocolate Pecan Sticky Rolls with Bourbon Caramel – These sticky rolls are the ultimate decadent treat. Soft and flaky brioche is swirled with generous amounts of chocolate, toasted pecans, and cinnamon and then baked in a bath of gooey bourbon infused caramel. A treat this amazing deserves to be enjoyed and savored while it is still warm from the oven.
- Blueberry Cream Cheese Rolls – These blueberry sweet rolls have a cream cheese filling and are studded with sliced almonds.
- Easy Sourdough Cinnamon Rolls – These sourdough rolls have great sourdough flavor!
- Lemon Cream Cheese Rolls – These sweet rolls are a perfect spring treat! Bright lemon flavors combine with cream cheese to make a lovely breakfast treat!
- Caramelized Apple Walnut Cinnamon Rolls with Brown Butter Cream Cheese Frosting – These cinnamon rolls are studded with apples, cinnamon and walnuts and topped with a browned butter cream cheese frosting. They are a true fall delight!
- 150 grams 100% hydration sourdough starter
- 340 grams lukewarm water
- 340 grams flour
- 113 grams unsalted butter, at room temperature
- 3 large eggs
- 42 grams honey
- 24 grams vanilla extract
- 130 grams mashed potato (no butter or milk is needed here, just potato)
- 195 grams buttermilk or whole milk
- 850 grams of the levain
- 700 grams flour
- 21 grams salt
- 170 grams unsalted butter, melted
- 85 grams cream
- 600 grams dark brown sugar
- 6 grams cinnamon
- 12 grams vanilla extract
Cinnamon Roll Glaze:
- 3 cups powdered sugar
- 1 TBSP vanilla extract
- 1/3 cup heavy cream
- 2 TBSP whole milk
- Mix the ingredients together in a large bowl.
- Cover and let sit at room temperature 12 hours (or overnight).
- In your stand mixer with paddle attachment, cream the butter.
- Add in the eggs, honey, vanilla and mashed potatoes.
- Scrape down the sides of the bowl and mix until well blended.
- Swap out the paddle attachment for the dough hook and add the milk and levain, mixing until well blended.
- Gradually add the flour and salt to the bowl.
- Continue mixing with the hook until well blended, scraping down the sides of the bowl.
- Allow the dough to rest in the bowl (covered) for 20 minutes.
- After the rest, mix for another 2-3 minutes. The resulting dough will be very moist and sticky.
- Turn the dough out into a large lightly oiled bowl.
- Cover and allow to ferment in a cool location (about 55-65 F) until doubled (this will take 8-12 hours).
- Every 4-6 hours, lift the dough to stretch it, and then fold it onto itself.
- Towards the end of the fermentation period you can ready the filling.
- In one bowl combine the melted butter, vanilla and cream.
- In another bowl combine the sugar and cinnamon.
- Set aside.
- Turn the dough out onto a well floured couche and dust it lightly with flour.
- Roll the dough out into a rectangle (how large you roll it depends on how thick you want your rolls and how many spirals you want).
- Brush the sheet of dough with the butter/cream mixture and then sprinkle with the cinnamon and sugar.
- Roll up the dough, using the couche to help it roll onto itself.
- Using a piece of unflavored dental floss, or a clean thread, cut the log into 12 rolls, about 1.5" each.
- Place the rolls into a greased baking pan or casserole dish.
- Brush the tops of the rolls with a little melted butter and then cover with plastic wrap.
- Let the rolls proof in the refrigerator overnight.
- In the morning, bake the rolls straight from the fridge in a preheated 400 degree oven for 25-35 minutes (if your rolls are really thick it might take a little longer).
- Once out of the oven brush the rolls with a little more melted butter to help keep them soft.
Cinnamon Roll Glaze:
- Whisk together the ingredients, adding just enough milk to make a fluid glaze that flows thickly and smoothly off the end of the whisk.
- Use the whisk to drizzle the icing over the rolls and serve warm.
This recipe needs two overnight proofing times.
Amount Per Serving: Calories: 924Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 797mgCarbohydrates: 155gFiber: 3gSugar: 82gProtein: 13g
Sourdough Cinnamon Rolls – Slightly adapted from (Not So Humble Pie, Moutaindog @ The Fresh Loaf)