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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.
I love using my sourdough starter to make yummy bread for my family. This recipe for Cinnamon Rolls is a perfect way to use a fed and active sourdough starter. The more bubbly, the better.
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!
I’m not sure there’s anything that says Comfort Food, more than a pan of fresh-from-the-oven cinnamon rolls. Do you agree?
Ingredients for Sourdough Cinnamon Rolls
(See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Make 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
While the dough rises, prepare your filling ingredients. Melt the butter in the microwave.
Using a nut chopper, chop 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
On a lightly floured surface, gently roll out the dough into an 8 x 12 inch rectangle.
Spread the brown 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.
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.
Bake the Cinnamon 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°F.
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!
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.
For best results, frost the rolls while they are still slightly warm. Makes 12 rolls.
Serve warm for breakfast or brunch with coffee or tea.
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Sourdough Cinnamon Rolls
(As an Amazon Associate, I earn from qualifying purchases.)
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 cup pecans (chopped)
- 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, chop 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 8×12 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℉. 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.
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!