Homemade Sourdough Cinnamon Rolls: A Flavorful Twist on a Classic Treat
Cinnamon rolls are a classic, indulgent treat that has become a favorite worldwide. Whether enjoyed for breakfast or dessert, their rich, gooey goodness is hard to resist. But what if you could elevate the experience by combining the delightful tang of sourdough with the soft, sweet, and cinnamon-spiced layers of a traditional Cinnabon roll? Sourdough cinnamon rolls are a fantastic, homemade twist on the popular dessert, adding depth of flavor and a more natural leavening process. Not only are these sourdough Cinnabons delicious, but they’re also a fantastic way to make use of your sourdough starter, adding a rustic, homemade touch to an already comforting treat.
In this article, we’ll delve into everything you need to know about making sourdough cinnamon rolls, from the ingredients and techniques to some tips and tricks for perfecting this sweet and tangy delight. By the end, you’ll be armed with the knowledge to create your own sourdough Cinnabon-style rolls at home that will rival those from any bakery.
1. The Magic of Sourdough: Why Add a Sourdough Starter?
Sourdough is renowned for its unique flavor and natural leavening properties. Traditional sourdough bread is made by fermenting a mixture of flour and water, creating a “starter” that is full of natural yeasts and beneficial bacteria. This natural fermentation not only makes bread rise without commercial yeast but also adds a delightful tangy taste that’s rich and complex.
Adding a sourdough starter to cinnamon rolls has several benefits:
- Depth of Flavor: The mild tang from the sourdough enhances the sweetness of the cinnamon rolls, making them more balanced and less overwhelmingly sweet.
- Improved Texture: Sourdough fermentation often results in a softer, fluffier dough with a more tender crumb.
- Healthier Option: Sourdough fermentation helps to break down gluten and other components in flour, making it easier to digest and better for gut health.
If you’re already keeping a sourdough starter at home, these cinnamon rolls are an excellent way to use up some of the discard or extra starter.
2. Ingredients for Sourdough Cinnamon Rolls
Making sourdough cinnamon rolls requires just a few ingredients, many of which you likely already have in your kitchen:
For the Dough:
- Active Sourdough Starter: Use a bubbly, fed starter for the best results. It’s recommended to feed your starter the night before so it’s active and ready to use in the morning.
- All-Purpose Flour: A classic choice for tender cinnamon rolls, though bread flour can also work for a chewier texture.
- Milk: Whole milk adds richness to the dough, but you can substitute plant-based milk if desired.
- Butter: Adds flavor and softness; softened butter works best.
- Sugar: A bit of sweetness in the dough helps balance the sourdough tang.
- Salt: Enhances the flavor of the dough.
- Eggs: Help with binding and give the dough a rich texture.
For the Filling:
- Cinnamon: The star spice, providing warmth and aroma.
- Brown Sugar: Adds a caramelized sweetness that pairs beautifully with cinnamon.
- Butter: Softened, so it can easily be spread over the dough.
For the Frosting:
- Cream Cheese: Brings a tangy depth of flavor to the frosting.
- Powdered Sugar: Provides sweetness without any graininess.
- Vanilla Extract: For extra depth of flavor.
- Milk or Cream: To thin the frosting to your desired consistency.
3. Step-by-Step Instructions for Making Sourdough Cinnamon Rolls
Step 1: Prepare the Dough
- Mix the Dough: In a large bowl, blend the sourdough starter, milk, eggs, and sugar. Mix until well incorporated. Then add the flour and salt, mixing until a dough forms. Add the softened butter, kneading it into the dough until it’s fully incorporated.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, a stand mixer with a dough hook attachment can be used to mix for 5-7 minutes.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 4-6 hours, or until doubled in size. Sourdough is slower than yeast, so give it time.
Step 2: Roll Out and Fill
- Roll the Dough: Once the dough has doubled in size, roll it out into a large rectangle about ¼ inch thick.
- Add the Filling: Spread softened butter across the surface of the dough. Then, sprinkle an even layer of brown sugar and cinnamon on top.
- Roll and Slice: Roll the dough tightly into a log starting from one long side. Use a sharp knife or dental floss to cut the roll into 12-14 even slices.
Step 3: Second Rise and Bake
- Arrange in a Pan: Place the slices in a greased baking dish, spacing them slightly apart.
- Final Proof: Cover the rolls and let them rise for another 2-4 hours, or until they have puffed up and filled out the pan.
- Bake: Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown.
Step 4: Prepare the Frosting
While the rolls are baking, make the frosting by beating together cream cheese, powdered sugar, vanilla extract, and a bit of milk or cream until smooth and spreadable.
Step 5: Frost and Serve
Once the rolls are out of the oven, let them cool slightly before spreading the cream cheese frosting over the top. The frosting will seep into the warm rolls, forming a rich and gooey topping.
4. Tips and Tricks for the Perfect Sourdough Cinnamon Rolls
- Timing is Key: Sourdough rolls require a long fermentation time. If you’d like to bake them fresh in the morning, consider letting them rise in the refrigerator overnight.
- Dental Floss for Cutting: Dental floss (unflavored) is ideal for slicing the rolls without squishing them, resulting in clean, round cuts.
- Use a Soft Starter: A sourdough starter with a softer consistency is easier to mix into the dough.
- Experiment with Flavors: Try adding a bit of nutmeg or cardamom to the filling, or mix in orange zest to the frosting for a citrusy twist.
5. Why Sourdough Cinnamon Rolls Might Just Be Better Than the Original
Many people who try sourdough cinnamon rolls claim they’ll never go back to regular cinnamon rolls again. The tanginess of the sourdough complements the sweetness of the filling and frosting, creating a more nuanced flavor profile. Unlike traditional cinnamon rolls, sourdough rolls don’t feel overwhelmingly sweet or heavy.
Additionally, the long fermentation process makes the rolls easier to digest and brings out the flavors of the flour. The result is a light and fluffy roll that feels satisfying and less sugary. And, for sourdough enthusiasts, the joy of incorporating their starter into different recipes only adds to the satisfaction.
6. Frequently Asked Questions
Can I use sourdough discard?
Yes! While an active, bubbly starter will give the rolls a better rise, you can use sourdough discard as well. Just expect the rolls to be a little denser and the rise time to be longer.
How do I store sourdough cinnamon rolls?
Once cooled, store sourdough cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for up to a month and reheat them as desired.
Can I make them vegan?
Absolutely! Substitute plant-based butter, milk, and cream cheese, and enjoy a fully vegan sourdough cinnamon roll.
7. Final Thoughts
Sourdough cinnamon rolls are the perfect blend of traditional and innovative baking. They combine the timeless flavors of cinnamon and brown sugar with the modern appeal of sourdough, resulting in a treat that’s comforting, delicious, and surprisingly easy to make. Whether you’re a seasoned baker or new to sourdough, these rolls are a fantastic way to experiment with natural fermentation while creating a truly indulgent experience.
