These sourdough cinnamon rolls are amazing. I am all about from scratch cooking, and you can’t get much more “from scratch” than sourdough. This is where I learned how to make my own sourdough starter a few months ago and I have never looked back.
This recipe does take a bit of time, but it makes them perfect to start the night before and finish in the morning. These will be the cinnamon rolls I make for our family gathering at Christmas and I just can’t wait to share them!
Original recipe found here!
Sourdough Cinnamon Rolls
1/2 cup cold butter
2 1/2 cup flour
1/2 cup starter
1 tablespoon sugar
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
6 tablespoons melted butter
Cut the butter into the flour.
Add sugar, starter, and milk until it forms a soft ball.
Cover and let sit overnight (8 to 12 hours)
Preheat oven to 400*F.
Sprinkle salt, baking powder, and baking soda over the dough and knead on a flour surface until smooth.*
Roll dough out to about 1/2 inch.
Spread filling evenly over dough.
Cut 2 inch strips and roll up**.
Place cinnamon rolls in a lightly greased baking dish.
Bake for 20-30 minutes.
Once cooled, frost/ice with your favorite frosting/icing.
*If you are like me and skim the directions and just throw everything together, your cinnamon rolls will still be delicious… not speaking from experience or anything…
**You can roll the whole thing up, then cut; however, I find it easier (and neater) to roll them individually.
And there you have it. Deliciousness for breakfast.
I hear these are freezer friendly–just freeze, un-frosted, once cool–but ours never last that long!
Have you tried homemade cinnamon rolls? Tell me about it!