Sourdough cinnamon rolls

Indulging in soft, warm, and gooey cinnamon rolls is a pleasure, but with sourdough cinnamon rolls, you take the experience up a notch. The sourdough starter lends these rolls a complex flavour profile with a tangy twist, making them ideal for breakfast, brunch, or a special treat.

Using a sourdough starter isn’t just about flavor; it brings several health benefits due to the fermentation process. Fermented foods are easier to digest and can contribute to improved gut health. If you’re interested in understanding more about the benefits of fermented foods, this Healthline article provides in-depth information on why sourdough is a smart choice for a healthier diet. Additionally, if you’re new to maintaining a starter, learning to care for your sourdough starter can help you keep it active and ready for baking.

For those who enjoy experimenting in the kitchen, these sourdough cinnamon rolls provide an exciting twist on a traditional recipe. If you’re exploring similar recipes, consider trying Kevin’s gluten-free sourdough bread as another sourdough-based option that offers versatility and health benefits.

Why Make Sourdough Cinnamon Rolls?

Making cinnamon rolls with sourdough provides some unique benefits:

• Richer Flavor: The sourdough starter gives these rolls a mildly tangy flavor, balancing the sweetness of the cinnamon and sugar.
• Easier Digestion: Long fermentation breaks down gluten, making these rolls suitable for those with gluten sensitivity.
• No Commercial Yeast Needed: Sourdough relies on natural wild yeast, so you won’t need to use commercial yeast.

Ingredients for Sourdough Cinnamon Rolls

To make these delicious rolls, you’ll need the following ingredients:

1. Dough:
   • Active sourdough starter
   • Water and flour (unbleached all-purpose or whole grain)
   • Coconut oil, honey, and eggs
   • Baking soda, baking powder, and salt
2. Cinnamon Sugar Filling:
   • Soft butter
   • Brown sugar and cinnamon
3. Cream Cheese Frosting:
   • Cream cheese (full-fat for richness)
   • Heavy cream, maple syrup (or honey), and vanilla extract

Step-by-Step Instructions for Sourdough Cinnamon Rolls

1. Preparing the Dough

Ensure your sourdough starter is active by feeding it 4-12 hours before starting. In a mixing bowl, combine the starter with water, flour, honey, coconut oil, and eggs. Knead the dough until it reaches a smooth, elastic texture, checking it with the “windowpane test” (stretching the dough until thin without tearing).

Pro Tip: If the dough is too stiff, place it in a 150°F oven for a few minutes to warm it slightly. This softens the dough, making it easier to knead.

2. Overnight Fermentation

Transfer the kneaded dough to a lightly oiled bowl, cover tightly, and let it rest at room temperature for 8-12 hours. The long fermentation not only enhances the flavor but also improves digestibility by breaking down gluten.

3. Adding Final Ingredients and Shaping the Rolls

In the morning, incorporate the baking soda, baking powder, and salt by kneading the dough again for about 5 minutes. This gives the rolls extra lift during baking. Roll out the dough on a floured surface to a large rectangle, about 1/4 inch thick. Spread softened butter across the dough, followed by an even layer of brown sugar and cinnamon. Roll the dough tightly and slice into 12 rolls using dental floss or a sharp knife for clean cuts.

4. Baking the Rolls

Arrange the rolls in a greased 9×13 baking dish or cast-iron skillet. Preheat the oven to 375°F and bake for 20-25 minutes until golden brown. Allow the rolls to cool slightly before frosting.

Making the Cream Cheese Frosting

In a small saucepan over medium heat, combine cream cheese, heavy cream, maple syrup (or honey), and vanilla extract. Stir until smooth. For an extra silky finish, blend the mixture with an immersion blender. Drizzle the frosting over the warm rolls before serving.

Tips for Serving, Storage, and Make-Ahead Options

• Serving: Best enjoyed warm, with a cup of coffee or tea.
• Storage: Unfrosted rolls can be stored at room temperature for up to 2-3 days. If frosted, refrigerate for up to 4 days.
• Make-Ahead: Prepare the dough and slice the rolls in advance. Refrigerate overnight or freeze for later. Allow refrigerated rolls to come to room temperature for 2 hours, or thaw frozen rolls overnight before baking.

Frequently Asked Questions (FAQs)

1. Can I Freeze Sourdough Cinnamon Rolls?
   Yes, you can freeze unfrosted rolls, either before or after baking. Thaw unbaked rolls and allow them to rise before baking.
2. Is Overnight Fermentation Necessary?
   No, but it enhances flavor and texture. For a faster process, skip the fermentation and proceed to baking.
3. Can I Overproof the Dough?
   Yes, overproofing can make the dough lose structure and flavor. Stick to the recommended 8-12 hours.
4. What Type of Baking Dish is Best?
   A cast-iron skillet provides even baking, but glass or ceramic also works well. Adjust baking times as needed.

For a complimentary breakfast idea, you might enjoy Kevin’s cinnamon French toast recipe, which uses a similarly rich blend of flavors. By following this guide, you’ll be able to create sourdough cinnamon rolls that are flavorful, easier to digest, and sure to impress!