There’s something special about the aroma of cinnamon rolls baking in the oven. Add sourdough into the mix, and you get a flavor-packed, fluffy roll that’s worth every minute of the process. This recipe delivers rich tang, gooey cinnamon filling, and soft layers you’ll want to pull apart slowly and savor.
Why Use Sourdough?
Sourdough adds complexity to the dough. The fermentation process breaks down gluten, supports gut health, and deepens the flavor in every bite. It also gives you more control over the sweetness and texture.
Ingredients
For the Dough:
- 1/2 cup active sourdough starter
- 3/4 cup warm almond milk
- 1 egg
- 1/4 cup coconut sugar
- 1/4 cup melted butter
- 3 cups all-purpose flour
- 1/2 tsp salt
For the Filling:
- 1/2 cup softened butter
- 1/2 cup coconut sugar
- 1 tbsp cinnamon
For the Icing:
- 1/2 cup honey
- 100 g cream cheese
- 1/2 tsp vanilla extract
Instructions
- Make the dough: Mix starter, almond milk, egg, coconut sugar, and butter. Add flour and salt. Knead until smooth.
- Bulk ferment: Let rise for 6–8 hours or overnight at room temperature.
- Roll and fill: Roll out dough into a rectangle. Spread butter and sprinkle cinnamon-coconut sugar mix.
- Cut and rise: Roll up the dough, slice into rolls, and let them rise for 1–2 hours.
- Bake: Preheat oven to 375°F. Bake rolls for 20–25 minutes until golden.
- Ice: Drizzle with icing while still warm.
Tips for Success
- Use a strong, active starter for best rise.
- Ferment overnight for deeper flavor.
- Don’t overbake—keep them soft!
Make It Your Own
- Add raisins or chopped nuts inside the filling.
- Swap vanilla icing for cream cheese glaze.
- Use cardamom or nutmeg for a spiced twist.
Conclusion
Sourdough cinnamon rolls bring together the warmth of tradition and the complexity of natural fermentation for a sweet treat that feels both nostalgic and new. Whether you’re serving them for a weekend brunch, holiday gathering, or just because, this recipe offers a more flavorful, gut-friendly spin on a beloved classic. Bake with joy, share with love, and enjoy every gooey, golden bite.
Check Out Our Best Selling Sourdough Flavors:
Nero Sourdough Loaf | Turmeric & Pumpkin Seeds Sourdough Loaf | Original Pink Salt Sourdough Loaf | Kalamata Olives & ZAATAR Sourdough Loaf
FAQs
Q: Can I make this recipe dairy-free? A: Yes! We suggest using almond milk or other plant based milks.
Q: How do I store leftover cinnamon rolls? A: Keep in an airtight container at room temperature for 1–2 days or refrigerate for up to 5.
Q: Can I freeze them? A: Absolutely. Freeze before baking or after they’re fully cooked and cooled.
Q: Can I shorten the fermentation time? A: Yes, but longer ferments improve flavor and texture. A quicker proof may yield denser rolls.
