Sourdough Cinnamon Rolls Recipe
A simplified yet flavorful take on sourdough cinnamon rolls, this overnight recipe yields tender, fluffy results with little hands-on time. Perfect for using sourdough discard, this version eliminates the need for a second rise and can be prepared without specialized equipment.
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Servings: 12
Ingredients
- 2 tablespoons 30 g milk
- ¾ cup 150 g light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon 5 g vanilla extract
- 2 ½ cups 300 g all-purpose flour
- 1 tablespoon + 1 teaspoon 25 g honey or granulated sugar
- 1 cup 240 g buttermilk
- 4 tablespoons 56 g butter, melted (filling)
- 1 cup 120 g powdered sugar
- ½ teaspoon baking soda to add later
- ¾ teaspoon 4 g fine sea salt
- 8 tablespoons 113 g butter, cold
- ⅓ cup 100 g sourdough starter discard
- 1 tablespoon 14 g butter, melted (glaze)
- 1 teaspoon baking powder to add later
Instructions
- The night before: Grate the cold butter into a bowl using a cheese grater. Add the flour and use a bench scraper or pastry cutter to blend the butter into the flour until crumbly. Mix in the sourdough discard, buttermilk, honey, and salt using a spatula until the dough forms. Cover and leave the dough at room temperature for 10–12 hours. Do not incorporate the baking soda or baking powder at this stage.
- The next morning: Prepare the filling by combining brown sugar and cinnamon in a small bowl. In a separate dish, mix the glaze components and set aside. Preheat your oven to 375°F (190°C) and grease a 12" cast iron skillet with butter.
- Combine baking soda and baking powder in a small bowl, then sprinkle over the dough and integrate with your hands. On a floured surface, roll the dough into a 12"x24" rectangle, dusting the top as needed.
- Brush the dough with melted butter, then evenly distribute the cinnamon-sugar mixture across the surface, leaving a ½-inch margin along the edges. Roll the dough from the long side into a log and slice into 12 equal pieces using a bench scraper. Arrange them in the skillet, spacing them slightly apart.
- Bake for 35–40 minutes until golden. While baking, stir the glaze once more. When the rolls come out hot, pour the glaze over them immediately.
Notes
In warm environments, reduce buttermilk to ¾ cup (180 g) and increase flour to 2 ¾ cups (345 g) for less sticky dough.
If lacking a kitchen scale, use the scoop-and-level technique for flour.
For a thinner glaze, blend 1 cup powdered sugar with a teaspoon of milk, adjusting the milk gradually for the desired consistency.
If a cast iron skillet is unavailable, substitute with a baking sheet or springform pan and bake 25–30 minutes, tenting with foil halfway if needed.
For active starter, omit baking soda and powder, then allow the shaped rolls to rise in the skillet for 1–1.5 hours before baking. How to Bake from Frozen
Place shaped rolls in a parchment-lined disposable tin, cover with plastic wrap and foil, and freeze for up to 3 months. To bake, uncover and place in a 350°F (176°C) oven for 40–45 minutes. No need to thaw.
If lacking a kitchen scale, use the scoop-and-level technique for flour.
For a thinner glaze, blend 1 cup powdered sugar with a teaspoon of milk, adjusting the milk gradually for the desired consistency.
If a cast iron skillet is unavailable, substitute with a baking sheet or springform pan and bake 25–30 minutes, tenting with foil halfway if needed.
For active starter, omit baking soda and powder, then allow the shaped rolls to rise in the skillet for 1–1.5 hours before baking. How to Bake from Frozen
Place shaped rolls in a parchment-lined disposable tin, cover with plastic wrap and foil, and freeze for up to 3 months. To bake, uncover and place in a 350°F (176°C) oven for 40–45 minutes. No need to thaw.