Home » The Easiest Sourdough Cinnamon Rolls!

The Easiest Sourdough Cinnamon Rolls!

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I love cinnamon rolls so much! Making them with Sourdough amps up the flavor and helps to ferment the grains for easier digestion. The kick with this recipe is that there is only one rise! You make up the dough, knead it, roll it out, fill it, roll it out, cut, and let rise before baking. Making these the easiest sourdough cinnamon rolls!

You all know if you have been around a while that I like to make sourdough as easy as possible. That means taking all of the time-consuming tasks out of the process.

pan of cinnamon rolls

This recipe is no different! I got to thinking what if you just made the dough and roll up the cinnamon rolls and just let them rise once?

Well, that’s just what I did. And, let me tell you this makes the task of making sourdough cinnamon rolls super easy and something you can make any day of the week!

What you will need to make these cinnamon rolls:

  1. Sourdough starter
  2. Milk or water
  3. Egg (optional)
  4. Flour
  5. Maple Syrup
  6. Salt
  7. Cinnamon
  8. Softened Butter
  9. Sugar
  10. Powdered sugar (for icing)

In a large bowl or the bowl of a stand mixer, add the milk (or water if you prefer), sourdough starter, maple syrup, egg (if using), salt, and 2 cups of flour. Mix well. Continue adding flour 1/2 cup at a time until a soft dough forms.

Knead for 8-10 minutes until soft and smooth. The dough should be stretchy without tearing easily.

Lightly flour your work surface (I like using a silicone mat) and turn the dough out of the bowl.

Roll out the dough into an approximately 16×18 inch rectangle.

Spread the butter evenly over the dough. Pour the cinnamon sugar mixture over that.

Roll up the dough into a log.

Using either a sharp knife or a piece of floss or string, cut out the rolls about 2 inches thick.

Place the rolls on a prepared baking sheet.

Cover with plastic wrap and allow to rise in a warm place for 4-6 hours or until they are noticeably puffy and risen.

You can then bake or transfer to the fridge until ready to bake.

Preheat oven to 400 degrees F.

Bake for 18-20 minutes.

Make icing while the rolls are baking by adding 1 cup powdered sugar and 2 tablespoons of milk to a bowl. Whisk until thick and creamy. Add 1 teaspoon vanilla extract. Stir in.

Pour icing over rolls while still warm.

Enjoy!

cinnamon roll on plate held by a spatula

Sourdough Cinnamon Rolls

Yield: 14 Rolls
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 6 hours
Total Time: 6 hours 25 minutes

These are the easiest sourdough cinnamon rolls, ever!

Ingredients

  • 1 cup sourdough starter
  • 1/2 cup milk or water
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp salt
  • 3 1/2 to 4 1/4 cups flour
  • 1/2 cup brown suger
  • 2 tablespoons cinnamon
  • 4 tablespoons of softened butter
  • 1 cup powdered sugar (for icing)
  • 1-2 tablespoons milk (for icing)
  • 1 teaspoon vanilla (for icing)

Instructions

  1. It the bowl of stand mixer, add milk/water, sourdough starter, maple syrup. egg, and salt. Mix well.
  2. Add 3 cups flour. Mix well.
  3. Continue adding flour 1/4 cup at a time until a soft dough forms.
  4. Knead for 10 minutes until smooth and elastic.
  5. Turn dough onto lightly floured surface and roll out into a 16x18 inch rectangle.
  6. Spread softened butter over the dough.
  7. Pour cinnamon sugar mixture over dough.
  8. Roll dough up long side in.
  9. Cut out the rolls with a sharp knife or some string.
  10. Rolls should be 2 inches thick.
  11. Add to baking sheet and cover with plastic wrap or damp tea towel.
  12. Allow to rise for 4-6 hours until puffy and airy.
  13. Preheat oven to 400 degrees F.
  14. Bake for 18-20 minutes.
  15. Make icing by adding powdered sugar to a bowl and drizzling milk while stirring until a thick icing forms.
  16. Pour icing over the warm rolls.
Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 715Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 14mgSodium 184mgCarbohydrates 153gFiber 6gSugar 22gProtein 18g

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14 Comments

  1. Hello!
    Can these be made ahead and frozen?
    And if so at what point would you freeze them , before or after the first rise?
    Thank You
    Denise from Tennessee

    1. Hi! Just starting out with sourdough and have watched a bunch of your videos—which have been SO helpful. Does this particular recipe need active starter or can it be pulled and used straight from the fridge? I last fed mine a couple of days ago.

  2. How much oil? I don’t see oil on the recipe or the video but in the description you mentioned it. Thanks

    1. I’m so sorry for that! I corrected it on the post. I did not use oil in the recipe. Thank you so much for pointing that out!

      1. Mary, I don’t see oil on recipe. I just made these and they r rising and was reading comments. Did I miss the update?

        1. I didn’t add oil to these in my recipe. In the original post, I accidentally put oil as an ingredient but went back and fixed it.

  3. Hello Mary! I made your easy sourdough bread recipe and it came out good. I had a question about these cinnamon rolls. Are they actually 715 calories for one roll out of 14?
    I realize it is not an everyday thing but I still need to consider and plan. Thank you so much.

    1. Yes, that’s the calculation for the ingredients I used. I only eat half of one at a time and store them in the freezer so as to not over do, ha ha!

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