Sourdough Cinnamon Rolls Surprise

Indulge in soft and fluffy sourdough cinnamon rolls with a swirl of sweet cinnamon sugar, topped with a powder-sugar glaze.

The Sourdough Surprises Challenge

The July challenge for Sourdough Surprises was to make cinnamon rolls using sourdough. We were provided with two different recipes for inspiration, but neither felt like the right fit for me. One called for self-rising flour, which I found unusual, and the other seemed unnecessarily complicated for cinnamon rolls. So, I decided to take a different approach altogether.

Lessons Learned with My First Attempt

I’d been wanting to try the Sourdough Spelt Cinnamon Rolls recipe from Classic Sourdoughs by Ed and Jean Wood for months, and this seemed like the perfect opportunity. Unfortunately, that attempt didn’t go as planned. The rolls turned out too sour, didn’t rise well in the oven, and burned on the bottom because of a high baking temperature. Still, I wasn’t ready to give up on the challenge.

The first batch of cinnamon rolls taught me a lot. The dough’s extended room-temperature fermentation made the rolls overly sour, and the raisins’ flavor clashed with the tanginess of the sourdough. Additionally, the baking temperature was too high, resulting in burned bottoms. While the outcome was disappointing, it gave me a clear direction for adjustments.

Starting Fresh with a New Approach

A few days later, I started fresh with a different approach. This time, I used regular all-purpose flour instead of spelt flour, along with my apple starter in place of a spelt starter. I adjusted the formula to include more milk and flour while reducing the amount of sourdough culture. I also skipped the raisins; the combination of raisins and sourdough just didn’t appeal to me. I might revisit the idea of raisins in the future, but not for this version.

Key Changes to Improve the Recipe

To address the sourness and improve fermentation, I switched to a cold bulk fermentation in the refrigerator for 8 to 12 hours instead of proofing at room temperature, as my kitchen was warmer than 70°F. The following day, I let the dough come to room temperature for about an hour before shaping the rolls. I also reduced the final proof time from 2–4 hours to about 1 hour, adjusted the oven temperature, and used a different baking pan. These changes were significant but necessary to address the issues with my first attempt.

The Results: A Successful Second Attempt

The result? A much-improved batch of cinnamon rolls. The dough had a pleasant, subtle tang from the sourdough without being overly acidic. The rolls baked up evenly and were soft and fluffy, with a perfectly balanced cinnamon-sugar filling. They tasted delightful when served warm, and topped with a drizzle of powdered sugar glaze.

Tips for Perfect Sourdough Cinnamon Rolls

Use a cold bulk fermentation to control the sourness, especially in warmer environments.

Adjust the hydration and starter amount to balance the dough’s texture and flavor.

Skip raisins if you’re not a fan of their combination with sourdough, but feel free to experiment with other mix-ins.

Keep an eye on your oven temperature and use a lighter baking pan to prevent burning.

Let the shaped rolls rise just enough to become puffy without over-proofing.

Final Thoughts and Serving Suggestions

This challenge was a great learning experience, and I’m thrilled with how the second attempt turned out. These sourdough cinnamon rolls strike the perfect balance between tangy and sweet.

Serve them warm with a powdered sugar glaze for a decadent breakfast or brunch treat. For a twist, consider adding orange zest to the filling or pairing the rolls with a cream cheese frosting.

Adapted from the Sourdough Spelt Cinnamon Rolls recipe from Classic Sourdoughs by Ed and Jean Wood.

Sourdough Cinnamon Rolls Surprise

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• Author: Bread Experience
• Yield: 12-14 Sweet Rolls 1x

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Description

Indulge in soft and fluffy sourdough cinnamon rolls with a swirl of sweet cinnamon sugar, topped with a powder-sugar glaze.

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Ingredients

Units USM Scale 1x2x3x

Dough:

• 1 1/2 cups (360g) sourdough culture (using this process)
• 1 cup (240ml) milk (dairy or non-dairy)
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5g) sea salt
• 2 tablespoons (25g) sugar
• 3 1/2 cups (420g) unbleached all-purpose flour

Filling:

• 2 tablespoons (28g) melted butter
• 2 teaspoons (5g) ground cinnamon, more if desired
• 2 tablespoons (25g) sugar
• 1/2 cup (75g) raisins (optional)

Glaze:

• 1 cup (120g) confectioners’ sugar
• 4 teaspoons (20ml) warm milk
• 1/2 teaspoon (2.5ml) vanilla extract

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Instructions

Pour the sourdough culture into a large mixing bowl. Stir in the milk, vanilla, salt, and 2 tablespoons of sugar and mix well using a Danish dough whisk or wooden spoon. Add the flour a cup at a time and mix until you have a shaggy dough.

Turn the dough out onto a floured surface and knead in the remaining flour until the dough is smooth and satiny.

Place the dough in a large, clean bowl and cover the bowl with plastic. Let it proof in the refrigerator overnight (8 to 12 hours).

The next day, let the dough warm up to room temperature (an hour or so) and then gently transfer it to a floured surface. Let the dough rest on the counter for 30 minutes.  If it flattens a lot during this time, add in additional flour before rolling the dough out.

Roll the dough into a rectangle, about 1/2 inch thick. Brush it with melted butter. Mix together the cinnamon and sugar and sprinkle the mixture over the top of the dough. If you want to add raisins, now is the time to do it.

Starting from the long end, roll the rectangle up into a log.

Cut the log into 1-inch thick rolls using a knife or floss. Place the rolls close together on a baking sheet or in cake pans and proof for an hour or until doubled in size. Depending on the temperature in your kitchen, it could take longer than an hour.

Bake the cinnamon rolls in a preheated 350 degrees F. oven for 25 to 35 minutes. Watch the rolls to make sure they don’t burn on the bottom.

Remove the rolls from the oven, and while they are still hot, drizzle the powder-sugar glaze over them.

Carefully remove the rolls from the pan and serve them warm.

• Category: Sweet Rolls
• Method: Sourdough

Happy Baking!

Cathy