Sourdough Cinnamon Rolls Recipe

Introduction

Sourdough cinnamon rolls offer a delightful twist on a classic treat, combining the tangy depth of sourdough with warm cinnamon and sugar. These rolls are soft, flavorful, and perfect for a cozy breakfast or sweet snack.

Ingredients

• 8 tablespoons butter (cold)
• 2 ½ cups all-purpose flour
• ⅓ cup sourdough starter discard
• 1 cup milk
• 1 tablespoon + 1 teaspoon granulated sugar
• ¾ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup light brown sugar
• 2 teaspoons cinnamon
• 4 tablespoons butter (melted)
• 1 ¼ cup powdered sugar
• 1 tablespoon butter (melted)
• 2 teaspoon vanilla extract
• 1 ½ tablespoons milk

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and spray a 12-inch cast iron skillet with cooking spray.
2. Step 2: In a large bowl, add the flour. Cut the cold butter into pats and work it into the flour using your hands or a pastry cutter until the mixture resembles pea-sized crumbles.
3. Step 3: Add the sourdough starter, milk, granulated sugar, salt, baking powder, and baking soda to the flour mixture. Mix thoroughly until combined.
4. Step 4: Lightly flour a flat surface, transfer the dough, and roll it out into a 12 by 22-inch rectangle.
5. Step 5: Prepare the filling by melting 4 tablespoons of butter in a small bowl. Stir in the cinnamon and light brown sugar until combined.
6. Step 6: Brush the cinnamon sugar butter evenly over the rolled-out dough, leaving a small border around the edges.
7. Step 7: Starting from the long side closest to you, carefully roll the dough away from you into a log shape. Pinch the ends to seal.
8. Step 8: Using a sharp or bread knife, cut the log into 12 equal pieces by halving repeatedly until 12 rolls are formed.
9. Step 9: Place each roll into the prepared skillet with the swirl facing vertically. Arrange them evenly with some space between.
10. Step 10: Bake the rolls in the preheated oven for 35 to 40 minutes or until they turn lightly golden brown.
11. Step 11: While baking, mix together the powdered sugar, melted butter, vanilla extract, and milk to make the glaze. Set aside.
12. Step 12: Remove the cinnamon rolls from the oven and pour the glaze evenly over them while warm.
13. Step 13: Serve immediately and enjoy the warm, tender sourdough cinnamon rolls.

Tips & Variations

• For a richer flavor, use whole milk or add a pinch of nutmeg to the cinnamon sugar filling.
• Allow the sourdough starter discard to come to room temperature before mixing for better dough consistency.
• Try adding chopped nuts or raisins to the filling for extra texture and flavor.
• If you don’t have a cast iron skillet, a round baking dish or cake pan will work fine.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a microwave or oven before serving to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but using active starter may affect the rise and tanginess. The recipe is designed for discard to minimize impact on flavor and texture.

Do I need to proof the dough before baking?

This recipe uses baking powder and baking soda for leavening, so no proofing is necessary. The sourdough discard adds flavor without requiring rise time.

Sourdough Cinnamon Rolls Recipe

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★★★★★

4.4 from 57 reviews

• Author: Lila
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

These Sourdough Cinnamon Rolls combine the tangy depth of sourdough starter with the sweet warmth of cinnamon sugar, baked to golden perfection in a cast iron skillet. Perfect for a cozy breakfast or brunch, they feature a luscious glaze that melts over soft, fluffy rolls, delivering an irresistible treat.

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Ingredients

Scale 1x2x3x

Dough

• 8 tablespoons butter (cold)
• 2 ½ cups all-purpose flour
• ⅓ cup sourdough starter discard
• 1 cup milk
• 1 tablespoon + 1 teaspoon granulated sugar
• ¾ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Filling

• ¾ cup light brown sugar
• 2 teaspoons cinnamon
• 4 tablespoons butter (melted)

Glaze

• 1 ¼ cup powdered sugar
• 1 tablespoon butter (melted)
• 2 teaspoons vanilla extract
• 1 ½ tablespoons milk

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Instructions

1. Preheat and prepare skillet: Preheat your oven to 375°F (190°C). Spray a 12-inch cast iron skillet with cooking spray to prevent sticking.
2. Make dough base: In a large bowl, add the flour. Cut the cold butter into pats and incorporate it into the flour using your hands or a pastry cutter until the mixture forms pea-sized crumbles.
3. Add wet and dry ingredients: Add the sourdough starter discard, milk, granulated sugar, salt, baking powder, and baking soda to the flour and butter mixture. Mix thoroughly until a dough forms.
4. Roll out dough: Lightly dust a flat surface with flour. Transfer the dough onto it and roll it out into a 12 x 22-inch rectangle.
5. Prepare filling: In a small bowl, melt the butter. Mix in the cinnamon and light brown sugar until well combined.
6. Apply filling: Evenly brush the cinnamon sugar mixture over the rolled-out dough, leaving space around the edges.
7. Roll dough: Starting from the long side closest to you, roll the dough tightly toward yourself, then pinch the ends together to seal.
8. Slice rolls: Use a sharp or bread knife to cut the rolled dough into 12 equal pieces. Cut in half, then halves again, and continue until you have 12 rolls.
9. Arrange in skillet: Place each cinnamon roll into the prepared cast iron skillet with the swirl facing vertically, spacing them evenly to allow room to rise.
10. Bake: Bake the rolls in the preheated oven for 35 to 40 minutes, until they are lightly browned and cooked through.
11. Prepare glaze: While the rolls bake, mix together powdered sugar, melted butter, vanilla extract, and milk until smooth to create the glaze.
12. Glaze and serve: Remove the cinnamon rolls from the oven and immediately pour the glaze evenly over the warm rolls. Serve and enjoy!

Notes

• Ensure the butter is cold when incorporating into flour to achieve a flaky texture.
• If you don’t have a cast iron skillet, use a similarly sized oven-safe baking dish.
• You can substitute all-purpose flour with bread flour for a chewier texture.
• For extra gooey rolls, add more brown sugar and cinnamon to the filling.
• Letting the rolls cool slightly before glazing helps the glaze to set without melting completely off.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Keywords: sourdough cinnamon rolls, cinnamon rolls recipe, sourdough discard recipe, homemade cinnamon rolls, skillet cinnamon rolls, sweet breakfast rolls