Overnight Homemade Sourdough Cinnamon Rolls You've Got To Try
Best sourdough cinnamon rolls recipe ever!
This moist sourdough cinnamon recipe will impress friends and family and is a joy to bake. This recipe will take two days to complete. Imagine the smell in your home as it fills it with the most amazing, mouth-watering scent. It is worth the wait in anticipation of eating these sweet rolls!
I recently baked these amazing homemade sourdough cinnamon rolls with my sixteen-year-old granddaughter for special family time with her. It was time that was desperately needed after experiencing some very hard circumstances.
Intentionally, I wanted a slow process for bonding and spending quality time with her, while teaching about sourdough baking (which is different than baking with yeast). She is currently enrolled in a culinary starter program at a local college.
Before we begin, you’ll need some sourdough starter. If you don’t have any, ready-to-use, you can read my article about how to make your own, but you will need to do this about four or five days in advance from when you need it.
Making your own sourdough starter
I usually write about healthy foods, but on the occasions I post about non-healthy foods, I make sure they are truly great ones, worthy of indulgence.
One thing I enjoy about sourdough is that technically it is a fermented food. I make this a healthier option using organic non-GMO flour and sugar. Hey, every little bit helps, right?
We opted not to frost our sourdough cinnamon rolls as I didn’t want the extra sugar, but I’ll include a frosting recipe for those who prefer having their cinnamon rolls with icing or a glaze.
Sourdough cinnamon roll recipe
Ingredients:
2 c. scalded milk
1/2 c. water
2 c. sourdough starter
7–8 c. organic flour
2/3 c. organic sugar
1/2 c. olive oil
2 eggs
2 t. salt
Ingredients for the filling
1/4 c. melted butter
1/2 c. brown sugar
3–5 T. ground cinnamon
Frosting (optional)
1/4 c. softened butter
1/4 c. milk
1 t. vanilla
1/3 c. whipped cream cheese
3 c. powdered sugar
For the glaze frosting, mix all with a blender until smooth and creamy. Wait until cinnamon rolls are cooled, yet slightly warm before frosting.
Sourdough cinnamon roll recipe directions:
Scalded milk is heated on a stove top to 180° F, a bit shy of the boiling point, then allowed to cool to 110°F.
Put the milk in a saucepan over medium heat on the stove. Stir constantly to prevent burning or a film forming on top. Cook until you see bubbles around the edges of the pan and it starts to steam. Or use a thermometer if you have one. Remove from heat and allow to cool to a bit above room temp, or 110° F.
In a large bowl, stir together this cooled scalded milk, water and sourdough starter and mix well. Add 4 cups of flour, stir, and allow this to rest for 30 minutes.
In a bowl, mix the sugar, eggs, oil, and salt until well blended, using a mixer.
After the 30 minutes is over, stir this sugar, egg mixture into your starter/milk mixture.
Add 3 c. flour and using your hands start mixing the dough together.
Put 1/2 c. flour onto a flat surface and begin needing your dough for 3–5 minutes. You can add more flour if needed, during this process if it is too sticky.
Take a large, clean bowl and oil the bottom and sides with a small amount of olive oil. Place your kneeded dough into this bowl, then turn it upside down so the oiled side is now facing upwards. Cover with a clean cloth and allow it to rest for 30 minutes.
After the 30 minutes is done, you will start a process known by ‘stretch and pulls’ for sourdough baking. If you don’t know how to do this, I’ll link a video below that demonstrates how to do this technique.
You will do a series of 4 stretch and pulls, then cover it with a cloth again, then allow it to rest for 1 hour. This will be done every hour for 4 hours total.
How to do Stretch and Pulls for sourdough
Dampen the clean cloth cover, place it over the dough, and put it in the refrigerator overnight to ferment.
The next day bake your homemade sourdough cinnamon roll recipe
Take the dough out of the refrigerator, and allow it to sit on the counter to ‘proof’ or rest, for 2 or 3 hours.
Take the dough out on a lightly floured surface and cut the dough in half. Do not punch it down, like you would yeast dough. Take each half and using a rolling pin, roll it into a large rectangle or circle shape.
Brush melted butter over the surface and sprinkle liberally with cinnamon and brown sugar, don’t miss the edges.
Gently, yet tightly roll the dough into a log. Cut this into 2-inch width slices and place on a greased baking pan. Give a little space between each roll. Dental floss is a great way to cut these slices.
By rolling the dough a bit tightly before cutting it, helps the cinnamon and brown sugar not to fall out.
Cover with a clean cloth and allow to rise another 2 hours.
Bake in a pre-heated 375° F. oven for 25–30 minutes until golden on top. Do not overbake.
Cool until a bit warm and frost if you are going to. Allow the glaze to melt a little bit, then serve.
I can’t tell you how amazing these were!
Let me know if you make these, I’d love to hear how they turned out for you.
By Val Garner — all rights reserved.
I’ve set up a curated list of my favorite shopping supplies I love for baking sourdough supplies.
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