Sourdough Cinnamon Rolls
Soft, fluffy sourdough cinnamon rolls with a rich swirl of cinnamon sugar and a smooth vanilla glaze.
Ingredients
Dough
- 8 tbsp cold butter grated
- 2.5 cups all purpose flour
- 0.33 cup sourdough starter discard
- 1 cup buttermilk
- 1 tbsp honey or sugar plus 1 teaspoon
- 0.75 tsp fine sea salt
- 1 tsp baking powder
- 0.5 tsp baking soda
Filling
- 0.75 cup light brown sugar packed
- 2 tsp ground cinnamon
- 4 tbsp butter melted
Glaze
- 1 tbsp butter melted
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Grate cold butter into a large bowl. Add flour and mix until crumbly. Stir in sourdough discard, buttermilk, honey, and salt until a rough dough forms. Cover and rest at room temperature for 10–12 hours.
- In the morning, mix brown sugar and cinnamon. Prepare glaze by combining all glaze ingredients until smooth. Preheat oven to 190°C (375°F) and butter a skillet.
- Mix baking powder and baking soda, then knead gently into the rested dough until fully incorporated.
- Roll dough on a floured surface into a 12x24 inch rectangle.
- Brush melted butter over the dough and sprinkle evenly with cinnamon sugar mixture.
- Roll tightly into a log and cut into 12 equal pieces.
- Place rolls in prepared skillet with space between them.
- Bake for 35–40 minutes until golden brown and set in the center.
- Pour glaze over warm rolls before serving.
Notes
For best results, measure flour carefully to avoid dense rolls. In warmer kitchens, slightly reduce liquid and increase flour. Use dental floss for clean cuts. If tops brown too quickly, cover loosely with foil. Rolls can be frozen before or after baking for convenience.
Nutrition Facts (Per Serving)
- Serving Size: 1 roll
- Calories: 334 kcal
- Carbohydrates: 51 g
- Protein: 4 g
- Fat: 13 g
- Sugar: 20 g
- Fiber: 2 g
- Sodium: 210 mg