Go Back

Sourdough Cinnamon Rolls

This is an overnight with unfed sourdough starter recipes. I use grams and cups in this recipe because it's better to use grams for some ingredients, and for others, it's not that important. But you can use one or the other.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Fermenting Time 10 hours
Total Time 10 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 rolls
Calories 334 kcal

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 / ⅓ 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.
- Flour: Increased from 345g (2 3/4 cups)
- Buttermilk: Reduce to 180g (3/4 cup)
Keyword cinnamon rolls, sourdough