This is the best sourdough cinnamon rolls recipe I ever try.
Sweet, fluffy, and soft, one bite, and I feel like a child.
We can be honest: sourdough is a game-changer in dessert recipes. This ingredient makes all the difference. My daughter named our sourdough Moka; I think the better you treat your sourdough, the better your recipes are. It’s like a pet!
And better than that, I’m literally obsessed with cinnamon. Now, a little bit of cinnamon rolls history.
The cinnamon rolls were created in Sweden in early 1900. Initially, the cinnamon rolls have sugar pearls on top, not the glaze you can have in the USA and Canada, and are very low fat. Traditionally eaten for breakfast or coffee break, Sweden even named October 4 National Cinnamon Roll Day, Kanelbullens dag, celebrated every year.
I hope this recipe will be one of your favorites too, and enjoy it!
Sourdough Cinnamon Rolls
Equipment
- 12'' Cast Iron Skillet
- Bowl
- Pastry Brush
- Bench-Scraper
Ingredients
- 113 g cold butter 8 tbsp
- 300 g all-purpose flour 2 ½ cups
- 100 g sourdough starter discard unfed / â…“ cup
- 240 g buttermilk 1 cup
- 1 tbsp + 1 tsp cream honey can use any honey
- ¾ tsp sea salt
- 1 tsp baking powder hold back
- ½ tsp baking soda hold back
Sugar Filling
- 150 g brown sugar ¾ cup
- 2 tsp ground cinnamon
- 4 tbsp melted butter
Glaze
- 1 tbsp melted butter
- 120 g powdered sugar 1 cup
- 1 tsp almond extract can use vanilla
- 2 tbsp milk
Instructions
- Cut the cold butter into small pieces and add to your mixing bowl. Add the flour and use a scrapper to cut the butter into the flour, or mix very well with your hands. Add the sourdough, buttermilk, honey, and salt. Mix with a spatula or a mixer until the ingredients are incorporated. Cover the bowl and let rest on the counter for 8-12 hours. ( DO NOT add the baking powder and the baking soda).
After Fermenting Time
- Mix the sugar-filling ingredients in a small bowl and set aside. Do the same thing with the glaze ingredients.Preheat oven to 375℉ (190℃) and butter your cast iron skillet.
- Mix the baking powder and baking soda in a small bowl until there are no visible chunks. Sprinkle on top of the dough and mix with your hands.
- Flour (a lot) your work surface and the top of your dough. Roll the dough into a 12'' X 24'' rectangle with a rolling pin.
- With a pastry brush, coat the top of the dough with melted butter. Sprinkle the cinnamon sugar filling over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. With the scraper, cut the dough into 12 pieces. Add the rolls to the skillet, leaving space between each piece to expand.
- Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Remove the rolls from the oven and glaze while hot.
- Enjoy your fresh cinnamon rolls!
Notes
- No cast iron skillet? A baking sheet or a pan can be used.
- In Warmer Kitchens, The following adjustments can be necessary.