Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Sourdough Cinnamon Rolls are perfect for a weekend with family or to give to those you love. Bake them in two round cake pans–one for your family and the other for a friend. The Sourdough compliments the cinnamon sugar filling so well, plus, they will stay fresher longer because of the sourdough.

Serving Cinnamon Rolls for Weekend Company

My husband loves these cinnamon rolls with lots of filling–raisins, pecans, and lots of icing. But feel free to leave one or any of these things out, if it’s not your thing. They will still be deliciously yummy!

 

Ingredients for Sourdough Cinnamon Rolls

(See this recipe in it’s entirety at the end of this post.)

  • sourdough starter (fed and active)
  • whole milk
  • butter
  • large egg
  • granulated sugar
  • salt
  • instant yeast (optional)
  • all-purpose flour

Filling

  • brown sugar
  • butter, melted
  • cornstarch
  • ground cinnamon
  • raisins, chopped (optional)
  • pecans, chopped (optional)

Icing

  • powdered sugar
  • butter, melted
  • vanilla extract
  • hot water

 

Instructions for Making This Recipe

Ingredients to Make the Sourdough Rolls

Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Dough

In a large bowl, combine the active sourdough starter, warm milk, butter, large egg, granulated sugar, salt, instant yeast, and 3 cups of the all-purpose flour. Mix together until combined. Knead for 3-5 minutes with a dough hook or your hands, adding remaining flour, if necessary.

Cover and allow to rise for 60-90 minutes, until doubled.

 

Prepare Filling Ingredients

Ingredients for the FillingWhile the dough rises, prepare your filling ingredients. Melt the butter in the microwave.

Using a nut chopper, chut the pecans. If desired, chop the raisins.
My grandma taught me to chop raisins for my cake and cookie recipes, for those who might not care for plump raisins in their food. I have been doing this ever since, and also do it for cinnamon rolls. To chop raisins, I use a cutting board and a bench knife, but you may also use a Chef’s knife. 

In a small bowl, combine the brown sugar, melted butter, cornstarch, and ground cinnamon.

 

Assemble the Rolls

Roll Out the DoughOn a lightly floured surface, gently roll out the dough into an 8 x 12 inch rectangle.

Spread Out the Brown Sugar Mixture and Raisins and NutsSpread the brown sugar mixture over the dough to about 1/2″ inch from edges. Sprinkle with the chopped pecans and raisins.

Tightly Roll the Dough into a Log ShapeRoll long edge tightly and seal edges by pinching the seam together with your fingers.

Use Dental Floss to Slice the RollsMark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 12 rolls.

This year, I began using the dental floss method for slicing cinnamon rolls, and I cannot believe it took me this long to try it! It works fabulously! And it’s so quick and easy. No more smushing down the cinnamon rolls with your knife. The dental floss just cuts right through the dough lickety-split. One word of warning, however. Use plain floss, as mint floss will leave behind a minty flavor.

Place Rolls in Round Baking Pan to Rise

Place rolls in two round cake pan that have been sprayed with baking spray. Cover and allow to rise an additional 30-40 minutes. Preheat oven to 350 degrees.

Alternately, you may use an oblong baking pan if you have a large family or are expecting company. I love the option of giving away the second pan to a loved one or neighbor. Plus, one pan is perfect for just my husband and I. That way I don’t feel so guilty making an entire batch of cinnamon rolls! 

Raised Rolls Ready for the Oven

Bake in preheated oven for 20-25 minutes until golden brown. Cool on wire rack for ten minutes.

 

Prepare the Icing

In a small bowl, combine the powdered sugar, melted butter, vanilla extract, and hot water. Mix well.

Icing Rolls Baked in Oblong Baking PanFor best results, frost the rolls while they are still slightly warm. Makes 12 rolls.

Serve Cinnamon Rolls Warm from Oven

Serve warm for breakfast or brunch with coffee or tea.

See more Sourdough Recipes Here. Browse Breakfast Ideas Here.

 

Recipe for Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

This recipe is perfect for using your sourdough starter and makes delicious rolls for breakfast or snacking. Makes enough for the weekend or for sharing with your loved ones!
5 from 2 votes
Print Rate
Course: Breads, Breakfast
Cuisine: American
Keyword: Active Sourdough Starter, Pecans, Raisins, Vanilla Icing
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 40 minutes
Total Time: 2 hours 25 minutes
Servings: 12

Equipment

Nut Chopper
Measuring Tools
KitchenAid Mixer
9" Cake Pans

Ingredients

  • 1 cup sourdough starter fed or active
  • 3/4 cup whole milk warmed in microwave for 20 seconds
  • 2 tablespoons butter
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 3 1/4 cup al-purpose flour

Filling

  • 3/4 cups brown sugar
  • 1/3 cup butter melted
  • 2 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1/2 cup raisins chopped

Icing

  • 1 3/4 cups powdered sugar
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons hot water

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Dough

  • In a large bowl, combine the active sourdough starter, warm milk, butter, large egg, granulated sugar, salt, instant yeast, and 3 cups of the all-purpose flour. Mix together until combined. Knead for 3-5 minutes with a dough hook or your hands, adding remaining flour, if necessary.
  • Cover and allow to rise for 60-90 minutes, until doubled.

Prepare Filling Ingredients

  • Gather your filling ingredients. Melt the butter in the microwave.
    Using a nut chopper, chut the pecans. If desired, chop the raisins.
  • In a small bowl, combine brown sugar, melted butter, cornstarch, and ground cinnamon.

Assemble the Rolls

  • On a lightly floured surface, gently roll out dough in an 8x12 inch rectangle.
  • Spread sugar mixture over the dough to about 1/2" inch from edges. Sprinkle with the chopped pecans and raisins.
  • Roll long edge tightly and seal edges by pinching the seam together with your fingers.
  • Mark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 12 rolls.
  • Place rolls in two round cake pan that have been sprayed with baking spray. Cover and allow to rise an additional 30-40 minutes.
  • Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. Cool on wire rack for ten minutes.

Prepare the Icing

  • In a small bowl, combine the powdered sugar, melted butter, vanilla extract and hot water. Mix well.
  • For best results, frost rolls when they are still slightly warm. Makes 12 rolls.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 205kcal | Carbohydrates: 42g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 236mg | Potassium: 96mg | Fiber: 1g | Sugar: 35g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Share this Recipe!



2 thoughts on “Sourdough Cinnamon Rolls”

  • 5 stars
    Again, thankyou, thankyou Deborah.This is the best sweetroll recipe I’ve ever made, and everyoneI’ve made many through the years. The recipe from the Today Show recipe gor pumpkin crisscross was amother winner. However, your recipe for a sourdough version was my first.
    I tweeked it a bit here and there though. Accidentally as I had too many irons in the fire. I ended up spreading 1/2 of the butter over all, then sprinkled half the dry mixture of br. sugar, raisins and 3/4 cup pecans over the dough. It rolled out to 18 inches as it rose a bit longer than planned.😏 So I sprinkled the remaining brown sugar etc. over all and dabbed the remaining half of softened butter over that. Put it in warming drawer for 90 minutes, baked 325 convection for maybe 30 minutes, and then drizzled sourcream frosting I had leftover from a coffe cake I made the other day in frig.
    Fantastic. Love your site.

    Wishing you well, Kathryn

    • Thanks so much for trying this recipe and leaving a review. I’m delighted that you enjoyed it. It’s one of my favorites! And yes, cream cheese frosting would be yummy on it, too. I have a cream cheese icing for my regular cinnamon roll recipe, which is also delicious, if you aren’t a “sourdough” person!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating