Fluffy Sourdough Cinnamon Rolls

There’s nothing quite like the warm, comforting aroma of freshly baked cinnamon rolls. And when you add the tangy depth of sourdough, you get a batch of cinnamon rolls that are soft, fluffy, and absolutely irresistible. This Sourdough Cinnamon Rolls recipe uses an active sourdough starter to create a dough with a little extra flavor and texture that will have everyone coming back for more. With a rich filling of cinnamon and sugar, and a luscious glaze to finish them off, these rolls are the perfect treat for breakfast, brunch, or dessert.

Ingredients:

For the Dough:

• 1 cup active sourdough starter (fed and bubbly)

• 1/2 cup warm milk (about 110°F / 43°C)

• 1/4 cup sugar

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 3 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon instant yeast (optional, to help the rise)

For the Cinnamon Sugar Filling:

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 tablespoons ground cinnamon

• 1/4 teaspoon salt (optional)

For the Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

Step-by-Step Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, combine active sourdough starter, warm milk, and sugar. Stir until the sugar dissolves.

2. Add the melted butter, egg, and vanilla extract to the mixture and whisk to combine.

3. In a separate bowl, mix the flour, salt, and instant yeast (if using). Gradually add the dry ingredients into the wet ingredients and mix until a dough starts to form.

4. Once the dough is mixed, knead it on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 5-6 minutes.

5. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours (or you can let it rise overnight in the fridge for a slower, more flavorful fermentation).

2. Shape the Cinnamon Rolls:

1. Once the dough has doubled in size, punch it down gently to remove any air bubbles.

2. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 14 x 10 inches.

3. For the filling, spread softened butter evenly across the dough, leaving a small border around the edges. In a small bowl, mix together the brown sugar, cinnamon, and salt. Sprinkle this mixture evenly over the buttered dough.

4. Starting from the long edge of the rectangle, tightly roll the dough into a log, ensuring the seam is tucked underneath.

5. Cut the rolled dough into 8-10 even slices using a sharp knife or dental floss for a clean cut.

3. Second Rise:

1. Grease a 9x13-inch baking dish and arrange the sliced rolls in the dish, leaving a bit of space between each roll.

2. Cover the dish loosely with plastic wrap or a damp towel and let the rolls rise for 1-2 hours, or until they are puffy and nearly doubled in size.

4. Bake the Cinnamon Rolls:

1. Preheat the oven to 350°F (175°C).

2. Once the rolls have risen, bake them in the preheated oven for about 25-30 minutes, or until they are golden brown and cooked through.

3. Remove the rolls from the oven and let them cool for about 10 minutes before glazing.

5. Prepare the Glaze:

1. While the rolls are cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if you prefer a thinner glaze.

2. Drizzle the glaze generously over the warm cinnamon rolls.

Enjoy Your Sourdough Cinnamon Rolls!

These Sourdough Cinnamon Rolls are the perfect combination of fluffy, buttery, and sweet, with just the right amount of tang from the sourdough. They’re ideal for a lazy weekend breakfast or for a special occasion, and they’re sure to impress anyone who tries them. Whether you enjoy them fresh out of the oven or reheat them the next day, these rolls stay soft and delicious. So, next time you have a bit of sourdough starter to spare, treat yourself to a batch of homemade cinnamon rolls with a delightful twist!