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Nothing is more delicious than sweet, fluffy sourdough cinnamon rolls. It’s a simple classic that will take you right back to those nostalgic childhood days. These rolls are the perfect mix of sweet mixed with tangy, brioche, sourdough goodness. My husband couldn’t stop praising the amazing taste and texture that is these rolls.
Ingredients You’ll Need:
For the Brioche:
- 200g of very bubbly sourdough start
- 600g of white flour
- 60g sugar
- 8g salt
- 5 eggs at room temperature
- 150g whole milk
- 200g unsalted butter, room temperature
Cinnamon Sugar Filling:
- ½ c sugar
- 2 tbsp cinnamon
- 100g unsalted butter, room temperature
The Icing:
- 3 c powdered sugar
- 4 tsp milk
- 2 tsp melted butter
- 2 tsp vanilla extract
- Dash of Salt
Things You’ll Need:
[You can do this recipe without a stand mixer, but it will be easier with one]
- 3 Mixing Bowls
- Stand Mixer
- Dish Towel
- Rolling Pin
- Spoon (For spreading cinnamon sugar)
- Knife
- Butter knife
- Spatula (For Icing)
Instructions
The Brioche
In a mixing bowl or stand mixer, add flour, sugar, salt together
Heat your whole milk up until it’s tepid and at room temperature. Add your milk and sourdough start to the mixing bowl.
Begin to add eggs, one at a time, until well incorporated
Place a tea towel over the bowl, rest dough for 30-40 minutes
This is where you will need your stand mixer (If you don’t have a stand mixer, you’re just going to need some extra elbow grease). Add your butter into the dough. Using a dough hook, start to mix the dough on medium speed until the dough is elastic and smooth. (If using your elbow grease, just note that you may not be able to mix it to the point of smooth and elastic, but give it some extra time and it will work out.
(As you can tell by my dough below, I did not have a stand mixer today. I packed mine up as we are in the middle of a few moves. So elbow grease it was for me today. I just had to have more patience and do some hefty kneading throughout the process).
Let the dough rest for 5-6 hours. It should be doubled and full of air. Very light and fluffy.
Adding The Filling
Next, flour your countertop and roll your dough out into the shape of a rectangle. It should be about ¼ in in thickness.
Using a butterknife, spread 100g of butter onto your now rolled out dough.
Then, sprinkle your cinnamon sugar mix over the butter.
Roll that dough up, lengthwise, into a log. Now, cut it into small segments, creating your sourdough cinnamon roll.
Final Rise: Grease your casserole dish, then place your cinnamon roll dough into it. Let this sit in a warm place until it doubles in size. Usually 2-3 hours. (This could be longer depending on where you live).
Baking
Preheat your oven to 375 degrees fahrenheit.
Bake rolls for 30-40 minutes
Finally, while the rolls are cooling, mix together your powdered sugar, milk, butter, vanilla, and salt in a bowl to spread over the top of the rolls. (If you like a little gooey rolls, spread half the icing over the top while the rolls are still warm, then wait to apply the rest to when they have cooled all the way to prevent from all your icing melting to the bottom of your pan).
BAM! Now you’ve got yourself a batch of extra buttery, extra fully sourdough cinnamon rolls. Enjoy
Fluffy Sourdough Cinnamon Rolls
Equipment
- 3 Mixing Bowls
- Dish Towel
- Rolling Pin
- Knife (For cutting into segments)
- Butter knife
- Spatula (To add icing)
Ingredients
For the Brioche
- 200 g of very bubbly sourdough start
- 600 g of white flour
- 60 g sugar
- 8 g salt
- 5 eggs at room temperature
- 150 g whole milk
- 200 g unsalted butter room temperature
For the Cinnamon Sugar Filling:
- ½ c sugar
- 2 tbsp cinnamon
- 100 g unsalted butter room temperature
For the Icing:
- 3 c powdered sugar
- 4 tsp milk
- 2 tsp melted butter
- 2 tsp vanilla extract
- Dash of Salt
Instructions
- In a mixing bowl or stand mixer, add flour, sugar, salt together
- Heat your whole milk up until it’s tepid and at room temperature. Add your milk and sourdough start to the mixing bowl.
- Begin to add eggs, one at a time, until well incorporated
- Place a tea towel over the bowl, rest dough for 30-40 minutes
- This is where you will need your stand mixer (If you don’t have a stand mixer, you’re just going to need some extra elbow grease). Add your butter into the dough. Using a dough hook, start to mix the dough on medium speed until the dough is elastic and smooth. (If using your elbow grease, just note that you may not be able to mix it to the point of smooth and elastic, but give it some extra time and it will work out.
- Let the dough rest for 5-6 hours. It should be doubled and full of air. Very light and fluffy.
- Next, flour your countertop and roll your dough out into the shape of a rectangle. It should be about ¼ in in thickness.
- Using a butter knife, spread 100g of butter onto your now rolled out dough.
- Then, sprinkle your cinnamon sugar mix over the butter.
- Roll that dough up, lengthwise, into a log.
- Now, cut it into small segments, creating your cinnamon roll.
- Grease your casserole dish, then place your cinnamon roll dough into it. Let this sit in a warm place until it doubles in size. Usually 2-3 hours. (This could be longer depending on where you live).
- Preheat your oven to 375 degrees Fahrenheit.
- Bake rolls for 30-40 minutes
- While the rolls are cooling, mix together your powdered sugar, milk, butter, vanilla, and salt in a bowl to spread over the top of the rolls.
- Spread icing over cooled cinnamon rolls
