What could be better than waking up to the aroma of freshly baked cinnamon rolls? Now imagine those rolls have the added complexity and tanginess of sourdough. Sourdough cinnamon rolls combine the best of both worlds—rich, buttery sweetness with the unique, slightly tangy flavor that only sourdough can provide.
Sourdough cinnamon rolls are a delightful twist on the traditional cinnamon roll. They offer a depth of flavor that is unmatched, thanks to the natural fermentation process involved in making a sourdough starter. This process not only enhances the taste but also makes the rolls easier to digest, as the fermentation helps break down gluten.
History and Popularity of Sourdough Cinnamon Rolls
The concept of using sourdough starter in baking dates back centuries, with origins in ancient Egypt. Sourdough has been a staple in bread-making for generations, prized for its ability to naturally leaven dough without the need for commercial yeast. In recent years, sourdough baking has seen a resurgence, particularly during the pandemic when people sought comfort in homemade, slow-fermented breads.
Sourdough cinnamon rolls have become a popular choice for home bakers looking to elevate a classic treat. The combination of traditional cinnamon rolls with the tangy complexity of sourdough offers a unique and delicious experience that has captivated food enthusiasts worldwide.
Essential Ingredients for Sourdough Cinnamon Rolls
To make the perfect sourdough cinnamon rolls, you’ll need a few key ingredients:
- Sourdough starter: The heart of your rolls, providing the leavening power and tangy flavor.
- All-purpose flour: A versatile flour that works well for sourdough baking.
- Sugar: Both white and brown sugar are used, with brown sugar adding richness to the cinnamon filling.
- Butter: Adds richness and flavor to the dough and filling.
- Milk: Enhances the dough’s texture, making it soft and tender.
- Eggs: Provide structure and richness.
- Cinnamon: The star spice, delivering that classic warm flavor.
- Salt: Balances the sweetness and enhances the overall flavor.
- Cream cheese: Used in the frosting, adding a tangy sweetness that complements the rolls.
Variations and Substitutions:
- Use sourdough discard if you don’t have an active starter ready. Discard still offers a mild sourdough flavor and can be used in a variety of baking recipes. Learn more about using sourdough discard from King Arthur Baking.
- Substitute whole milk with almond milk for a dairy-free option.
- Replace sugar with honey or maple syrup for a natural sweetener.
Tools You’ll Need
To make your sourdough cinnamon rolls, gather the following tools:
- Mixing bowls: For mixing and proofing the dough.
- Rolling pin: To roll out the dough evenly.
- Baking pan: A 9×13-inch pan works well for this recipe.
- Bench scraper: Useful for dividing the dough and cleaning your work surface.
- Stand mixer (optional): Makes mixing the dough easier, especially for larger batches.
Making and Maintaining a Sourdough Starter
A successful batch of sourdough cinnamon rolls begins with a healthy sourdough starter. If you don’t already have a starter, you can easily make one at home. Here’s how:
- Mix flour and water: Combine equal parts of all-purpose flour and water in a jar. Stir well, cover with a breathable cloth, and let it sit at room temperature.
- Feed daily: Every 24 hours, discard half of the mixture and add fresh flour and water. Stir to combine.
- Wait for bubbles: Within 5-7 days, your starter should become bubbly and active, indicating that it’s ready to use.
Maintaining your starter is simple: keep feeding it regularly, and store it in the fridge if you’re not baking frequently. This process ensures your starter remains healthy and ready to use whenever you want to bake.
For a detailed guide on making and maintaining a sourdough starter, check out The Perfect Loaf.
Preparing the Dough
Once your starter is ready, you can begin making the dough for your sourdough cinnamon rolls. Follow these steps:
- Mix the ingredients: In a large mixing bowl, combine your sourdough starter, flour, milk, sugar, eggs, and salt. Mix until a rough dough forms.
- Autolyse: Let the dough rest for 30 minutes to an hour. This period allows the flour to fully hydrate, making the dough easier to knead.
- Knead the dough: Knead the dough until it becomes smooth and elastic. This step can be done by hand or with a stand mixer fitted with a dough hook.
- Bulk fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size. For a more complex flavor, you can refrigerate the dough overnight.
Proofing the Dough
Proofing is a crucial step that ensures your rolls are light and fluffy. Here’s how to proof your dough:
- Shape the dough: After the bulk fermentation, roll out the dough on a floured surface into a large rectangle.
- Add the filling: Spread softened butter evenly over the dough, then sprinkle generously with a mixture of brown sugar and cinnamon.
- Roll and cut: Roll the dough tightly into a log and cut it into even pieces using a sharp knife or a piece of dental floss.
- Second proofing: Place the rolls in a greased baking pan and cover them. Allow the rolls to rise at room temperature for 2-4 hours, or until they have puffed up significantly.
Rolling and Shaping the Cinnamon Rolls
Rolling and shaping your cinnamon rolls is a step that requires a bit of finesse:
- Even rolling: Roll the dough out to an even thickness, around ¼ inch, to ensure the rolls bake uniformly.
- Spreading the filling: Use an offset spatula or the back of a spoon to spread the filling evenly, ensuring every bite has that delicious cinnamon-sugar flavor.
- Cutting the rolls: When cutting the dough, use a gentle sawing motion to avoid squishing the rolls. You can also use dental floss to make clean cuts.
Final Proof and Baking
After shaping your rolls, the final proofing and baking process will bring everything together:
- Final proof: Let the shaped rolls rise for another 2-4 hours. The longer they proof, the fluffier they will be.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top.
- Check doneness: To ensure the centers are fully baked, insert a toothpick into the center of a roll. If it comes out clean, they’re done.
Frosting Options for Sourdough Cinnamon Rolls
Frosting is the finishing touch that takes sourdough cinnamon rolls from delicious to divine. Here are a few options:
- Classic cream cheese frosting: Combine softened cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and spread over the warm rolls. Serious Eats offers a great cream cheese frosting recipe.
- Glaze: For a lighter option, mix powdered sugar with a few tablespoons of milk or lemon juice. Drizzle over the rolls.
- Dairy-free frosting: Use coconut cream or dairy-free butter as a base, adding powdered sugar and vanilla extract to taste.
Serving Suggestions and Storage
Sourdough cinnamon rolls are best enjoyed fresh out of the oven, but there are ways to enjoy them later:
- Serve warm: These rolls are at their best when served warm, with the frosting melting into every crevice.
- Pair with coffee or tea: A hot cup of coffee or tea complements the sweet and tangy flavors of the rolls.
- Store leftovers: Store rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week.
- Reheat carefully: To reheat, place rolls in the oven at 300°F (150°C) for 10 minutes, or microwave individual rolls for 20-30 seconds.
FAQs Section
Can I make sourdough cinnamon rolls without a sourdough starter?
While a sourdough starter is essential for authentic sourdough cinnamon rolls, you can make a similar version using commercial yeast. However, the depth of flavor will be different.
How do I know when my sourdough starter is ready to use?
Your starter is ready when it is bubbly, has doubled in size, and passes the float test (a small amount of starter should float in water).
Can I use sourdough discard for this recipe?
Yes, sourdough discard can be used, but the rolls may not rise as much, and the flavor will be less tangy.
What do I do if my dough isn’t rising?
Ensure your starter is active and the proofing environment is warm enough (ideally between 75-85°F). If the dough still isn’t rising, give it more time or try moving it to a warmer spot.
How can I make my cinnamon rolls softer?
To achieve softer rolls, you can increase the amount of butter in the dough and ensure that the dough is well-hydrated. Additionally, make sure not to over-bake the rolls; removing them from the oven as soon as they turn golden brown on top will help maintain a soft texture.
Can I freeze the dough or the baked rolls?
Yes, both the dough and the baked rolls can be frozen. To freeze the dough, shape it into rolls and place them on a baking sheet. Once frozen, transfer them to an airtight container or bag. When ready to bake, let them thaw and proof at room temperature before baking. For baked rolls, wrap them individually in plastic wrap and store them in a freezer bag. Reheat in the oven or microwave before serving.
Troubleshooting Common Issues
Even experienced bakers can encounter challenges with sourdough cinnamon rolls. Here are some common issues and how to address them:
Dense Rolls: This could be due to under-proofing. Make sure the dough has doubled in size during both the first and second proofing stages.
Undercooked Centers: If the centers are undercooked, try lowering the oven temperature by 25°F and baking for an additional 5-10 minutes. You can also tent the rolls with foil to prevent the tops from browning too much.
Overly Sour Taste: If the rolls taste too sour, it may be due to over-fermentation. Shorten the bulk fermentation time, or use a less mature starter.
Conclusion
Making sourdough cinnamon rolls is a rewarding experience that combines the timeless art of sourdough baking with the comforting joy of a sweet, spiced treat. Whether you’re new to sourdough or an experienced baker, these rolls offer a delicious way to explore the possibilities of sourdough.
Remember, the process of making these rolls is as much about enjoying the journey as it is about savoring the final product. With a bit of patience and practice, you’ll be able to create sourdough cinnamon rolls that are soft, fluffy, and full of flavor.
Happy baking!