Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls are dense, hearty, and the perfect way to start a weekend together with loved ones. These rolls are made with active Sourdough Starter which ferments and creates tasty pockets of flavor throughout each roll.

Saturday Morning Breakfast

I LOVE Saturdays. What I love most about Saturdays is that we get to spend time together as a family. We can wake up, make coffee, watch cartoons, and enjoy the day together. Furthermore, we can enjoy the day without worrying about work and knowing we still have tomorrow to worry about other things.

Now, the dough takes about 16+ hours to do its thing (aka rising and getting all nice and puffy). So, if you’re thinking of doing this in a day, you’ll be having Cinnamon Rolls for dessert. Which, in my opinion, is a win-win for breakfast or dessert.

Allergen Friendly Ingredients

I was inspired by one of my best friends making this recipe and then once I discovered what recipe she used, I tweaked it to fit my own dietary needs.

The recipe we were both inspired by is called, “Dangerously Addicting Sourdough Cinnamon Rolls,” and let me attest to the fact that these are dangerously addicting, and once you make this recipe for your loved ones, they’ll ask for it all the time.

Sourdough Cinnamon Roll Dough Ingredients

The recipe starts with first making the Sourdough Cinnamon Roll dough (the foundation of it all).

• Sourdough Starter
• Salt (I use Himalayan Pink Salt)
• Sugar (I used Coconut Sugar)
• Unsalted Butter (melted and cooled)
• Unsweetened Applesauce (or 2 eggs)
• Warm Dairy-Free Milk (Almond or Oat Milk)
• Active Yeast (or 2 tbsp. of additional Sourdough Starter)
• Organic, All Purpose Flour

Mixing the Sourdough Cinnamon Roll Dough

Before you start mixing, take 1 tsp of Active Yeast and 1/4 c of warm milk and mix this together. It should bubble after about 5 minutes which will indicate that it’s “active” and ready to join with the other ingredients.

Combine the Active Yeast Mixture with the Cinnamon Roll Dough Ingredients

Using the dough hook, mix together 1 c. of Sourdough Starter, 1 tsp salt, 1/2 c. sugar, and 2 eggs (or 2 Flaxseed eggs which is 2 tbsp ground Flaxseed + 6 tbsp of warm water).

Pour in the milk and yeast mixture, and mix together using the dough hook. Next, add the flour one cup at a time into the stand mixer.

You’ll know the Sourdough Cinnamon Roll dough is ready when it pulls away from the sides of the bowl and clings onto the dough hook almost forming its own ball.

Let the Dough Hook Do the Work

Time to Rest the Dough

Form the Sourdough Cinnamon Roll dough into a ball and place it into an oiled glass or ceramic bowl (I usually oil my bowls with 1 tsp of Avocado Oil).

Allow the Dough to Rise for 12+ Hours

Wait Time, Round 2

Then, cover your bowl with a cloth and place it in a warm area to rise. After about 4 hours of the Sourdough Cinnamon Roll dough rising, pull the edges of the dough out, fold it over, and reshape it into a ball. Place it back in the bowl and cover it with a cloth. Allow it to rise for another 12+ hours. I usually do this overnight so it’s not too torturous having to wait.

The next morning (or after 12 hours for you super-patient souls), take the dough out of the bowl and form it into another ball. Place it on a lightly floured surface and roll it into a rectangular oval shape.

The Ooey Gooey Center

Now, for the filling (the yummy goodness we all know and love). In a small bowl, mix together the brown sugar (you could also use Coconut sugar for this), Mexican Vanilla (or vanilla extract), and cinnamon.

Then, take the unsalted butter, break it up with your fingers, and spread it around the dough. This butter is the “glue” that holds the filling on and inside these Sourdough Cinnamon Rolls. So make sure the butter is evenly spread over the whole dough.

Next, sprinkle the filling all over the buttered dough and smooth it in. This helps make sure the filling sticks to the dough and you don’t lose any of it.

Side Note: this step is also an excellent way to get young kids involved in baking. My toddler has gotten her hands messy by spreading the butter onto the dough and then pushing the filling into the dough. It’s a fun and creative way for us to bond, and she LOVES having a role in this, too.

Keep That Dough A-Rollin’

Now, for the fun part! Starting with the long side, take the Cinnamon Roll dough and roll it up to the other side. I use the “roll and pull-tight method.” This simply means each time you roll up a side, you pull the side tight before rolling it again. This helps the yummy filling stay in and also helps form the swirl that we all know and love.

Once you’ve rolled it all the way, you’ll have a long log. Take a sharp knife and wet the sharp edge with water. This helps make clean cuts. Starting in the middle of the log, cut the Sourdough Cinnamon Roll dough into 2-3 inch rolls. Typically this dough makes about 16-ish rolls. Place each roll into a baking pan lined with parchment paper (if you don’t have parchment paper, oil or butter the pan).

Let the Rolls Rise

Next, set the pan filled with Sourdough Cinnamon Rolls on the counter in a warm spot and let it rise for another hour. Trust me – walk away and let them rest.

Bake the Rolls

Then, preheat your oven to 400 degrees.

Once your oven is preheated, place the Sourdough Cinnamon Rolls into the oven and bake for 10-15 minutes. If your rolls get too squished, there’s a chance you’ll need to bake a little longer to cook the middle part a bit more.

Ice the Sourdough Cinnamon Rolls

Next, take the Sourdough Cinnamon Rolls out of the oven, and then make the icing. I make the icing by mixing 2 cups of Powdered Sugar + 1 overflowing tsp of Mexican Vanilla + 2 tbsp of Almond Milk together in a mixing bowl.

You can add more milk or more powdered sugar depending on the consistency you’re looking for. For my family, we like the consistency to be loose enough to smoothly ice the top but also thick enough to where it doesn’t just run off the rolls.

Cinnamon Rolls with Cream Cheese Icing

Finally, take these beauties out of the pan and serve them up on a plate. These Sourdough Cinnamon Rolls are sweet, delectable, and well worth the wait. Bon appetite!

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Sourdough Cinnamon Rolls

Yield: 16 Rolls

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 16 hours

Total Time: 17 hours 15 minutes

Sourdough Cinnamon Rolls are dense, hearty, and the perfect way to start a weekend together with loved ones. These rolls are made with Active Sourdough Starter which ferments and creates tasty pockets of flavor throughout each roll.

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Ingredients

Sourdough Cinnamon Roll Dough

• 1 c. Sourdough Starter
• 1 tsp. Pink Salt
• 1/2 c. Coconut Sugar
• 1/3 c. Unsalted Butter, Melted and Cooled
• 2 Flaxseed Eggs (2 tbsp. Ground Flaxseed + 6 tbsp. Warm Water)
• 1/4 c. Warm Almond or Oat Milk
• 1 tsp. Instant Active Yeast
• 3-4 c. Organic, All Purpose Flour

Sourdough Cinnamon Roll Filling

• 1/2 - 3/4 c. Brown Sugar (Coconut Sugar)
• 1 overflowing tsp. Mexican Vanilla
• 1 tsp. Ground Cinnamon
• 5 tbsp. Unsalted Butter

Sourdough Cinnamon Roll Glaze

• 2 c. Powdered Sugar
• 1 Overflowing tsp. of Mexican Vanilla
• 2 tbsp. Almond or Oat Milk

Instructions

Sourdough Cinnamon Roll Dough

1. Before you start mixing, take 1 tsp of Active Yeast and 1/4 c of warm milk and mix this together. It should bubble after about 5 minutes which will indicate that it's "active" and ready to join with the other ingredients.
2. Using the dough hook, mix together 1 c. of Sourdough Starter, 1 tsp Salt, 1/2 c. Sugar, and 2 eggs (or 2 Flaxseed Eggs which is 2 tbsp Ground Flaxseed + 6 tbsp of warm water).
3. Pour in the Milk and Yeast mixture, and mix together using the dough hook. Next, add the flour one cup at a time into the stand mixer.
4. You'll know the Sourdough Cinnamon Roll dough is ready when it pulls away from the sides of the bowl and clings onto the dough hook almost forming its own ball.
5. Form the Sourdough Cinnamon Roll dough into a ball and place it into an oiled glass or ceramic bowl (I usually oil my bowls with 1 tsp of Avocado Oil).
6. Then, cover your bowl with a cloth and place it in a warm area to rise. After about 4 hours of the Sourdough Cinnamon Roll dough rising, pull the edges of the dough out, fold it over, and reshape it into a ball. Place it back in the bowl and cover it with a cloth. Allow it to rise for another 12+ hours. I usually do this overnight so it's not too torturous having to wait.
7. The next morning (or after 12 hours for you super-patient souls), take the dough out of the bowl and form it into another ball. Place it on a lightly floured surface and roll it into a rectangular oval shape.

Sourdough Cinnamon Roll Filling

1. Take 5 tbsp. of room temperature, Unsalted Butter, break it up with your fingers, and spread it around the dough. This butter is the "glue" that holds the filling on and inside these Sourdough Cinnamon Rolls. So make sure the butter is evenly spread over the whole dough.
2. Next, sprinkle the filling all over the buttered dough and smooth it in. This helps make sure the filling sticks to the dough and you don't lose any of it. Side Note: this step is also an excellent way to get young kids involved in baking. My toddler has gotten her hands messy by spreading the butter onto the dough and then pushing the filling into the dough. It's a fun and creative way for us to bond, and she LOVES having a role in this, too.
3. Now, for the filling (the yummy goodness we all know and love). In a small bowl, mix together 1/2-3/4 c Brown Sugar (you could also use Coconut Sugar for this), 1 overflowing tsp of Mexican Vanilla (or Vanilla Extract), and 1 tbsp of Cinnamon.
4. Then, take 5 tbsp of room-temperature, Unsalted Butter, break it up with your fingers, and spread it around the dough. This butter is the "glue" that holds the filling on and inside these Sourdough Cinnamon Rolls. So make sure the butter is evenly spread over the whole dough.
5. Next, sprinkle the filling all over the buttered dough and smooth it in. This helps make sure the filling sticks to the dough and you don't lose any of it. Side Note: this step is also an excellent way to get young kids involved in baking. My toddler has gotten her hands messy by spreading the butter onto the dough and then pushing the filling into the dough. It's a fun and creative way for us to bond, and she LOVES having a role in this, too.

Rolling the Cinnamon Roll Dough

1. Now, for the fun part! Starting with the long side, take the Cinnamon Roll dough and roll it up to the other side. I use the "roll and pull-tight method." This simply means each time you roll up a side, you pull the side tight before rolling it again. This helps the yummy filling stay in and also helps form the swirl of the roll that we all know and love.
2. Once you've rolled it all the way, you'll have a long log. Take a sharp knife and wet the sharp edge with water. This helps make clean cuts. Starting in the middle of the log, cut the Sourdough Cinnamon Roll dough into 2-3 inch rolls. Typically this dough makes about 16-ish rolls. Place each roll into a baking pan lined with parchment paper (if you don't have parchment paper, oil or butter the pan).
3. Next, set the pan filled with Sourdough Cinnamon Rolls on the counter in a warm spot and let it rise for another hour. Trust me - walk away and let them rest.

Baking Time

1. Then, preheat your oven to 400 degrees.
2. Once your oven is preheated, place the Sourdough Cinnamon Rolls into the oven and bake for 10-15 minutes. If your rolls get too squished, there's a chance you'll need to bake a little longer to cook the middle part a bit more.

Making the Cinnamon Roll Glaze and Icing the Rolls

1. Next, take the Sourdough Cinnamon Rolls out of the oven, and then make the icing. I make the icing by mixing 2 cups of Powdered Sugar + 1 overflowing tsp of Mexican Vanilla + 2 tbsp of Almond Milk together in a mixing bowl. You can add more milk or more powdered sugar depending on the consistency you're looking for. For my family, we like the consistency to be loose enough to smoothly ice the top but also thick enough to where it doesn't just run off the rolls.
2. Finally, take these beauties out of the pan and serve them up on a plate. These Sourdough Cinnamon Rolls are sweet, delectable, and well worth the wait. Bon appetite!

Notes

Like most Sourdough recipes, this does require some wait time (for the dough to rise). It IS worth the wait!

Nutrition Information:

Yield: 16 Serving Size: 1 Cinnamon Roll
Amount Per Serving: Calories: 507Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 166mgCarbohydrates: 90gFiber: 4gSugar: 12gProtein: 12g