WHY YOU’LL LOVE THESE Homemade Sourdough Cinnamon Rolls

Easy No Fuss Recipe. These homemade sourdough cinnamon rolls are soft, fluffy, gooey, and moist cinnamon rolls. Plus, they are no fuss and quick to make. That’s exactly what you get with this recipe.

Cream Cheese Frosting. This mouth-watering silky cream cheese icing pairs perfectly with the soft and fluffy cinnamon rolls.

Great Use For Sourdough Discard. This is a great recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cinnamon rolls, but they should not be sour.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon roll recipe.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Light Brown Sugar- The warm and deeper sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Unfed Sourdough Starter or Active Starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Prepare the cream cheese icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Tips/STORAGE

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s okay. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Discard Banana Bread come in handy!

Prefer a no-yeast sourdough cinnamon roll recipe? Try these No Yeast Easy Sourdough Cinnamon Rolls. The dough texture is so buttery and seriously so good!

Homemade Sourdough Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

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Description

These Homemade Sourdough Cinnamon Rolls are the softest, fluffiest, most flavorful, and ooey-gooey cinnamon rolls! This recipe uses sourdough starter for natural leavening, creating the perfect texture. Plus, they come together with simple pantry staples and are easy to throw together the same day or the night before and bake up the next morning. 

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Ingredients

Cinnamon Roll Dough

• 4– 4 1/4 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 1 tsp salt
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 cup water, warm
• 6 tbsp unsalted butter
• 1 large egg
• 1/2 cup sourdough starter (active or discard)

Filling

• 4 tbsp unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon

Cream Cheese Icing

• 4 oz cream cheese, room temp
• 4 tbsp unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

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Instructions

Cinnamon Roll Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Cream Cheese Icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Notes

• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

The post BEST Homemade Sourdough Cinnamon Rolls appeared first on .

WHY YOU’LL LOVE THESE Easy Sourdough Cinnamon Rolls

Buttery texture. The dough recipe is a biscuit dough recipe with cold butter cut in and the dough has a delicious buttery texture.

Cream Cheese Frosting. This mouth-watering frosting pairs perfectly with this buttery cinnamon roll.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour.  Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon rolls recipe.

Baking Powder- Help the rolls rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Cold Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Milk- The rich whole milk adds a soft texture to the dough.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

1. Preheat the oven to 425F. In a large bowl, add the flour, sugar, salt, and baking powder and whisk.  Using a cheese grater, grate butter and whisk it into the flour mixture.
2. Add the sourdough starter, egg, and milk to a small bowl and wrisk to combine. Then add it to the dry ingredients and stir the dough with a spoon until it is shaggy.  Do NOT knead the dough.  Turn the shaggy dough out onto a lightly floured work surface and fold it over onto itself until all the flour is incorporated, but you can still see chunks of butter.  
3. Once the dough has come together, roll it out into a 6×9 inch rectangle and trifold it over onto itself – repeat this step 3 times.  This folding and tri-folding process will give the dough lots of flaky layers. It will be sticky, so work gently, but quickly. 
4. Finally, making sure the work surface is floured well, roll the dough out into an 18×12-inch rectangle. If baking in a cast iron skillet, put the skillet in the oven now as well so it preheats.

Prepare the Filling & Assemble the Cinnamon Rolls

1. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract.  Spread the cinnamon sugar mixture evenly over the rolled-out dough.  
2. If baking in a cast iron skillet, open the oven and add 2 tablespoons of butter to the hot skillet, then return it to the oven while you roll the dough so the butter browns.
3. Starting with the long end across from you, roll the dough toward you keeping it tight as you go.  If the dough sticks to the work surface, just use a bench scraper to keep it from pulling apart.  
4. Once the dough is rolled up, use a sharp knife or a bench scraper to cut the cinnamon buns into 12 1-inch rolls.

Bake the Cinnamon Rolls & Prepare the Cream Cheese Frosting

1. Place the cinnamon rolls in a greased 9×13″ baking pan or a hot skillet with brown butter.  Bake at 425F for 15-18 minutes until tops are barely golden brown.
2. While the cinnamon rolls are baking, prepare the frosting.  Add the cream cheese to a large mixing bowl or bowl of a stand mixer with a whisk attachment and mix at medium speed for 2 minutes until the cream cheese is smooth with no lumps. Add vanilla extract and milk and whisk for another 2 minutes. Add the powdered sugar, and whisk for 2 more minutes until the frosting is smooth.  Set the cream cheese frosting aside.
3. Once the cinnamon rolls are done, pour the frosting over them immediately and serve hot.

Tips/STORAGE

For the dough to maintain its buttery texture you need to work quickly and do not knead at all or the butter will melt into the dough and the dough will be drier.

The dough and rolls can be made the night before and stored in the fridge overnight to bake the next day.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day. 

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like these Sourdough Discard Banana Bread come in handy!

Need more sourdough recipes? Try this Easy Sourdough Discard Banana Bread. It’s seriously so good!

Easy Sourdough Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 rolls

Pin Recipe

Print Recipe

Description

These Easy Sourdough Discard Cinnamon Rolls are irresistibly soft, with a rich buttery texture. Made with a luscious sweet dough, a not-too-sweet cinnamon filling, and a creamy topping, they are guaranteed to be a huge hit. Perfect for breakfast, brunch, or a sweet snack, this recipe is a must-try for all cinnamon roll lovers.

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Ingredients

DOUGH INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 tbsp organic cane sugar
• 4 tsp baking powder
• 1 tsp salt
• 3/4 cup cold butter, grated
• 1 cup sourdough starter
• 1 egg
• 1/2 cup whole milk

CINNAMON SUGAR FILLING

• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1 tsp vanilla extract

CREAM CHEESE FROSTING

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup whole milk
• 1/2 tsp vanilla

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Cinnamon Roll Dough

1. Preheat the oven to 425F. In a large bowl, add the flour, sugar, salt, and baking powder and whisk. Using a cheese grater, grate the cold butter and whisk it into the flour mixture. Set it aside.
2. Add the sourdough starter, egg, and milk to a small bowl and wrisk to combine. Then add it to the dry ingredients and stir the dough with a spoon until it is shaggy. Do NOT knead the dough. Turn the shaggy dough onto a lightly floured work surface and fold it over onto itself until all the flour is incorporated, but you can still see chunks of butter.  
3. Once the dough has come together, roll it out into a 6×9 inch rectangle and trifold it over onto itself – repeat this step 3 times. This folding and tri-folding process will give the dough lots of flaky layers. It will be sticky, so work gently, but quickly. 
4. Finally, making sure the work surface is floured well, roll the dough out into an 18×12-inch rectangle. If baking in a cast iron skillet, put the skillet in the oven now so it preheats.

Prepare the Filling & Assemble the Cinnamon Rolls

1. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract. Spread the cinnamon sugar mixture evenly over the rolled-out dough.  
2. If baking in a cast iron skillet, open the oven and add 2 tablespoons of butter to the hot skillet, then return it to the oven while you roll the dough so the butter browns.
3. Starting with the long end across from you, roll the dough toward you keeping it tight as you go. If the dough sticks to the work surface, just use a bench scraper to keep it from pulling apart.  
4. Once the dough is rolled up, use a sharp knife or a bench scraper to cut the cinnamon buns into 12 1-inch rolls.

Bake the Cinnamon Rolls & Prepare the Cream Cheese Frosting

1. Place the cinnamon rolls in the hot skillet with brown butter or a greased 9×13″ baking pan. Bake at 425F for 15-18 minutes or until the tops are barely golden brown.
2. While the cinnamon rolls are baking, prepare the frosting. Add the cream cheese to a large mixing bowl or bowl of a stand mixer with a whisk attachment and mix at medium speed for 2 minutes or until the cream cheese is smooth with no lumps. Add the vanilla extract and milk and whisk for another 2 minutes. Add the powdered sugar, and whisk for 2 more minutes until the frosting is smooth. Set the cream cheese frosting aside.
3. Once the cinnamon rolls are done, pour the frosting over them immediately and serve hot.

Notes

• For the dough to maintain its buttery texture you need to work quickly and do not knead at all or the butter will melt into the dough and the dough will be drier.
• The dough and rolls can be made the night before and stored in the fridge overnight to bake the next day.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes

The post Easy Sourdough Cinnamon Rolls (no yeast) appeared first on .