Sourdough Cinnamon Rolls
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Sourdough Cinnamon Rolls
It’s officially cinnamon roll season and these are this is the easiest homemade sourdough cinnamon roll recipe. These sourdough cinnamon rolls are big, pillowy soft, delicious, and slowly fermented with a sourdough starter (because that’s how we do things around here!) They’re also made with real food ingredients only so you can feel your best.
The cinnamon roll dough goes through a slow and natural fermentation with sourdough starter. It’s an essential process that transforms grains into an essential staple food that is easy to digest, rich in nutrients, and supports gut health.
Why You Will Love This Easy Sourdough Cinnamon Roll Recipe
- Dairy Free: Dairy is not required! However sub water for your favorite milk or nut milk.
- Slow Fermented: a natural fermentation with sourdough starter makes these cinnamon rolls healthy and extra delicious.
- Wholesome Ingredients: Organic flour, organic sugar, grass-fed butter, pastured eggs.
- Subtly Sweetened: Organic cane and coconut sugar.
- Light + Fluffy Texture: Sourdough starter creates an irresistible light and fluffy texture.
- Optional maple syrup sweetened cream cheese frosting: A lighter, healthier version of the classic cream cheese frosting. I’m addicted.
- Everyone will LOVE: From kids to holiday guests, these cinnamon rolls are the best! And for any occasion.
- Amazing Flavor: Sourdough fermentation unlocks flavor, making the classic cinnamon roll even more delicious.
Here’s what you’ll need to make the easy sourdough cinnamon rolls
This cinnamon roll recipe only requires simple, whole food ingredients.
- Water: No milk required. But feel free to use nut milk or your favorite milk for extra an extra fluffy texture.
- Organic Cane Sugar: The dough is very subtly sweetened with organic cane sugar.
- Sourdough Starter: Use ripe sourdough starter with this recipe (not discard!).
- Grass-fed Butter: I used salted grass-fed butter but feel free to use your favorite.
- Pastured Eggs: This recipe calls for 2 eggs to create the perfect fluffy texture.
- Organic All Purpose Flour: this helps keep our cinnamon rolls soft and fluffy. You can use white bread flour too.
- Organic coconut sugar: Adds a golden warm texture to our cinnamon sugar filling.
- Cinnamon: YUM.
- Salt: Do not skip the salt! An essential ingredient for sourdough fermentation.
- For the icing: Just cream cheese, maple syrup, and vanilla extract.
Can I make them dairy free?
This recipe already is dairy free! But you can totally use your favorite nut milk like almond milk or milk instead.
Tools you’ll need to make easy sourdough cinnamon rolls from scratch
Here are some kitchen tools I recommend that will help make this cinnamon roll recipe.
- Stand mixer or mixing bowl. Either using the dough hook on your stand mixer or mix by hand in a large mixing bowl.
- Rolling pin. For rolling out your dough definitely use a rolling pin.
- Floss or Serrated knife. Floss creates the perfect roll every time but you can use a knife too!
- 9×9 inch pan. I recommend using a 9×9 inch baking pan, however any baking pan will do.
Storing tips
Store any leftover cinnamon rolls covered at room temp for 1-2 days and then simply move them to the fridge for up to one week. I like to reheat my rolls in the toaster oven to get them soft again.
How to freeze cinnamon rolls
You can also freeze cinnamon rolls by keeping them in an airtight or covered container. When you’re ready to eat them, simply defrost the cinnamon roll at room temperature, then warm them in the oven for 10-15 minutes at 350f or until golden.
Common Cinnamon Roll Questions
- Can I double the recipe? Yes, definitely. Double, Triple, Halve-it.
- Can I add mix-ins to the filling? Yup! I highly recommend pecans, or any chopped nut for that matter, raisins, or chocolate chips.
- Can I ferment my dough longer in the fridge? Totally! I fermented my dough for 12 hours (overnight) but you can extend for 24 hours. The longer you ferment the better for you and more flavorful it gets. However, pushing it past 24 hours might affect the light and fluffy texture.
- Can I skip the overnight ferment? You could skip it, however I don’t recommend this. The overnight fermentation adds important flavor to our dough, unlocks essential nutrients, and makes the final product easy to digest.
I’m so excited for you to make this sourdough cinnamon roll recipe! They are such a staple on holiday mornings, those special occasions, or for an extra special breakfast. Share your cinnamon rolls creations with me over by commenting below, or over on Instagram and TikTok!! Can’t wait to see what you make.
XX – Jesha
Easy Sourdough Cinnamon Rolls
- Total Time: 16 hours 30 minutes
- Yield: 10 Cinnamon Rolls 1x
Description
Its officially cinnamon roll season, so lets learn how to make healthy sourdough cinnamon rolls at home. These are perfectly fluffy cinnamon rolls packed with a better-for-you coconut sugar filling and glazed with a maple syrup sweetened vanilla bean frosting. They taste so good , it’s hard to believe they’re healthier!
Ingredients
For the Dough
- 2 3/4 Cups (350 grams) All Purpose Flour (I used organic King Arthur Flour All Purpose)
- 1/2 Cup (107g) Warm Water or Milk of Choice (I used water)
- 1/2 Cup (138g) Sourdough Starter (Make sure its fresh (ripe) starter)
- 2 Eggs (I used pastured eggs)
- 1/2 Cup (100g) Softened Butter (I used grass-fed butter)
- 2 TBSP (29g) Cane Sugar or Coconut Sugar (I used organic cane sugar)
- 1 1/4 TSP (8g) Sea Salt
For the Filling
- 1/2 Cup (108g) Coconut Sugar
- 2 TBSP Butter (I used grass-fed butter)
- 2 TSP Cinnamon
For the Healthy Maple Cream Cheese Frosting
- 4 oz Cream Cheese
- 1/4 Cup Maple Syrup
- 2–4 TBSP Water or Nut Milk to desired consitency
- 1 TSP Vanilla Extract
- 1 Pinch Vanilla Bean (optional)
Instructions
Day 1: Mix Your Dough
- In a bowl or dough mixer, mix all ingredients together. If using a stand mixer, use the dough hook at medium-low speed until the dough forms and pulls away from the sides. Mine took 4-6 minutes. If mixing by hand and once ingredients are incorperted, stretch and fold the dough for 3-5 minutes until a ball forms.
Day 1: Bulk Fermentation
- Transfer the mixed dough to a bulk container and let ferment for 6-8 hours or once it doubles in size. Mine took 8 hours.
Day 1 – 2: Overnight Proof
- Place your covered bulk container into the fridge for at least 12 hours or overnight to develop flavor and enhance nutrition.
Day 2: Make the Filling
- In a bowl, mix the softened butter, coconut sugar, and cinnamon.
Day 2: Shape
- Pour out the refrdigerated dough and roll it out into a rectangle. Spread on the filling evenly and begin to roll up your doug starting from the longer side into one big roll. Cut the roll into 10 pieces using a sharp knife or dental floss and set each roll into a greased or parchment-lined baking sheet.
Day 2: Final Counter Proof
- Cover and let it rest for another 2-3 hours or until puffy.
Day 2: Bake
- Preheat your oven to 400°F (200°C). Slide the rolls into the oven once preheated and bake for 20-25 minutes.
Day 2: Make Icing and Top
- To make the icing: In the bowl or an electric mixer, combine cream cheese, maple syrup, vanilla extract. Beat until smooth and fluffy. Spread the maple cream cheese frosting over the rolls once cooled. Enjoy.
- Fermentation Time: 16 Hours
- Cook Time: 30 minutes
- Category: Dessert
Comments
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Bianca Gillespie
March 24, 2023
My dough didn’t rise at the bulk fermentation any idea what I could of done wrong?
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Hi Bianca! This can happen from time to time. Is your starter active? Did it double in size prior to mixing? Whenever a dough does not rise it’s usually because the starter is not active.
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Zoey
May 11, 2023
To make it more convenient in the morning, can I skip the first overnight fermentation and go straight to shaping, then chill the shaped rolls overnight? So then in the morning I can just let them do the final proof and bake. Or do you have any other suggestions? This recipe looks amazing though!
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Hi Zoey! Yes def. Shape them before the overnight fermentation. Make sure you really cover them well so the tops don’t dry out! Let me know how you like them!!
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Zoey
May 14, 2023
I made these for Mother’s Day and they were SO amazing!! I did the overnight proof in shape like you suggested and substituted light brown sugar instead of the coconut sugar, and the whole family loved it! Thank you so much for the recipe, I will definitely be repeating.
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Hi Zoey! Ahhhh, I am SO happy to hear this! Continue to keep me posted on your sourdough baking journey!!
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N. Brown
August 2, 2023
I literally make these once a week freeze them individually, so I can have cinnamon rolls throughout the week! I have the biggest sweet tooth so having a homemade sweet treat that is made with such wholesome ingredients has helped me regulate my weight.
Cinnamon rolls are one of my favorite baked goods and it feels like I finally found the original cinnamon roll recipe and everything else on the Internet was derived from this 😆-
Hi!! Thank you so much for taking the time to leave this review. It means so much to me!! It was so hard to find a recipe for cinnamon rolls that fit my needs too. There is nothing better than slow fermented grains lol! Have a wonderful day and please keep in touch.
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דירה דיסקרטית
January 26, 2023
Everything is very open with a precise description of the challenges. It was truly informative. Your website is very helpful. Thank you for sharing!