If you love cinnamon rolls, you’re in for a treat with sourdough cinnamon rolls. They combine the classic sweetness and gooeyness of cinnamon rolls with the complex, slightly tangy flavor of sourdough. Unlike traditional cinnamon rolls made with commercial yeast, these use a sourdough starter, which brings a unique texture and health benefits. Whether you’re using active sourdough starter or sourdough discard, this recipe offers a fun and delicious way to elevate your baking.
What Are Sourdough Cinnamon Rolls?
Sourdough cinnamon rolls are similar to classic cinnamon rolls but with one important twist—they use a sourdough starter instead of yeast. This gives the rolls a slightly tangy flavor that balances the sweetness of the cinnamon filling and frosting. The natural fermentation process involved in using sourdough also improves the texture, making the rolls fluffier and softer.
Unlike regular rolls, the slow fermentation with sourdough adds a depth of flavor and helps make the rolls easier to digest. If you’re concerned about them being too sour, don’t worry! The flavor is subtle, and you can control the fermentation time to match your taste.
Why Use Sourdough Starter in Cinnamon Rolls?
There are several reasons why using sourdough starter instead of yeast in cinnamon rolls can be a game-changer:
- Health benefits: Sourdough is known for being easier to digest. The long fermentation process breaks down the gluten, making it more gut-friendly and less likely to cause bloating.
- Flavor: Sourdough adds a mild, tangy flavor to the rolls, which contrasts beautifully with the sweet cinnamon filling. This flavor complexity makes each bite more interesting.
- Flexibility: You can use either active sourdough starter or sourdough discard. If you’re new to sourdough baking, check out this guide on how to maintain a sourdough starter to keep it at peak performance for all your recipes.
Additionally, many people prefer using a starter over yeast because it’s a more natural form of fermentation. If you’re trying to reduce processed foods or additives in your diet, sourdough is a great choice.
Ingredients for Sourdough Cinnamon Rolls
Before you dive into making these rolls, gather the essential ingredients. Here’s what you’ll need:
- 500g bread flour (or all-purpose flour)
- 100g sourdough starter (fed and bubbly)
- 200g milk (warm)
- 1 egg
- 80g sugar
- 50g butter (room temperature)
- 7g salt
- 15g ground cinnamon for the filling
- Brown sugar, white sugar, and more butter for the filling
- Cream cheese, powdered sugar, and vanilla extract for the frosting
If you don’t have bread flour, it’s worth knowing the difference. Using bread flour gives you fluffier, loftier rolls due to its higher gluten content. For more on this, you can read about bread flour vs. all-purpose flour and how it affects your baked goods.
Step-by-Step Guide to Making Sourdough Cinnamon Rolls
1. Prepare the Sourdough Starter
- If using active sourdough starter, feed it several hours before making the dough.
- Alternatively, use sourdough discard straight from the fridge. It works just as well, though the flavor may be less tangy.
2. Mixing the Dough
- Warm the milk and mix it with the sugar until dissolved.
- Add your sourdough starter, egg, flour, and salt to a stand mixer. Mix until the dough comes together.
- After a brief rest, add room-temperature butter in chunks, allowing the dough to absorb each piece before adding the next.
3. Bulk Fermentation
- Let the dough rest and rise at room temperature for around 8-12 hours. The dough should increase in size by about 30%.
- If you prefer, this step can be done overnight. The long, slow rise will give the rolls a richer flavor.
4. Roll Out the Dough and Add Filling
- Roll the dough out into a large rectangle. For the filling, mix butter, brown sugar, white sugar, and ground cinnamon until it forms a smooth paste.
- Spread the filling evenly over the dough, leaving a small gap at one end so the dough seals well when rolled up.
5. Cutting and Shaping the Rolls
- Starting from the filled edge, roll the dough tightly into a log.
- Use dental floss or a thread to slice the log into 12 even pieces. This method keeps the rolls’ shape intact, unlike cutting with a knife.
6. Proofing and Baking
- Place the rolls into a baking dish and allow them to rise for about 2 hours at room temperature.
- Bake at 375°F (190°C) for 20-25 minutes, or until the rolls are golden brown and baked through.
Overnight Sourdough Cinnamon Rolls
One of the best parts about sourdough cinnamon rolls is that they can be made ahead of time. If you prefer fresh rolls in the morning, you can follow the steps above but refrigerate the dough overnight during the final proof. The cold fermentation process deepens the flavor and allows for an easy morning bake.
When you’re ready to bake, simply remove the rolls from the fridge, let them come to room temperature, and pop them in the oven. It’s the perfect way to enjoy warm, freshly-baked rolls without the early morning prep work.
Variations and Customizations
Sourdough cinnamon rolls are endlessly customizable. Here are some ideas for creating your perfect roll:
- Add raisins or chopped nuts to the filling for extra texture and flavor.
- Experiment with the frosting. A traditional cream cheese frosting is always a winner, but you can try a simple vanilla glaze or even maple syrup for a twist.
- Use whole wheat flour or alternative flours to add a nutty flavor and boost the nutritional profile. Keep in mind, though, that whole wheat rolls will be denser than those made with bread flour.
Storing and Freezing Sourdough Cinnamon Rolls
- At room temperature: Keep unfrosted rolls secured for up to 3 days.
- Refrigeration: Iced rolls can final up to 4 days in the ice chest. Warm them in the broiler or microwave for the best results.
- Freezing: You can solidify both prepared and unbaked rolls. For unbaked rolls, solidify them after cutting and some time recently the last verification. Defrost overnight in the cooler, let them rise at room temperature, and heat fresh.
Common Botches and Troubleshooting
Making sourdough cinnamon rolls is fulfilling but can come with a few challenges. Here are a few tips to offer assistance troubleshoot common problems:
- If the mixture doesn’t rise, your starter may not be dynamic sufficient. Be beyond any doubt to nourish it regularly.
- Rolls turning out intense? You may have exhausted the batter or not let it rest enough.
- If your rolls are as well thick, consider expanding the sealing time or utilizing a blend of bread and all-purpose flour.
Conclusion
Sourdough cinnamon rolls offer a delightful combination of flavors and surfaces that you won’t discover in conventional yeast-based formulas. Whether you’re a prepared dough puncher or a newbie, these rolls are an energizing venture that’s worth the exertion. Once you attempt them, you’ll likely discover that they gotten to be a staple in your kitchen.
Frequently Asked Questions (FAQs)
1. Can I make sourdough cinnamon rolls without an dynamic starter?
Yes, you can utilize sourdough dispose of, which is less dynamic but still gives incredible results.
2. How long can I store sourdough cinnamon rolls?
At room temperature, they final up to 3 days. Refrigerated, they can final for 4-5 days.
3. Can I solidify the battersome time recently baking?
Absolutely! You can solidify the rolls after cutting and confirmation them once thawed.
4. Why didn’t my mixture rise properly?
Check if your starter is dynamic. Temperature too plays a hugepart; as well cold, and the mixture won’t rise enough.
5. Can I make entire wheat sourdough cinnamon rolls?
Yes, but the surface will be denser. You can mixentirety wheat and bread flour to strike a adjust.