Sourdough Cinnamon Rolls (Long-Fermented)

My family absolutely loves these long-fermented sourdough cinnamon rolls. I had scoured the internet for a good sourdough cinnamon roll recipe for so long, but none of them were truly “sourdough”. Sourdough actually has to go through a process, without the help of store bought yeast, to make it rise. Most of the recipes I found online used yeast from the very beginning, and had cinnamon rolls ready in just an hour or so. This way isn’t traditional sourdough.

Traditional sourdough cinnamon rolls aren’t quick in rising. Good things come to those who wait, remember? You’ll have to wait a little while for these, but they are so so good and worth it.

What are Long-Fermented Sourdough Cinnamon Rolls?

The entire essence of sourdough is that you don’t need yeast to make your dough rise. Your sourdough starter does it all for you. Unfortunately, and fortunately, this means it can take several hours of rising time.

When making sourdough bread or cinnamon rolls, it’s best to make the dough and then let it set overnight, or set for 24 hours. This allows the sourdough to work. It also ferments the grains so that it’s easier to digest. It’s a win-win! So, yes, you’ll need to prepare these ahead of time, but it’s worth it!

If you’re looking for a QUICK cinnamon roll recipe, you can find mine by clicking here.

Sourdough Cinnamon Rolls Recipe

Note: if you want to put these in the fridge to bake the next morning, simply place the made cinnamon rolls in the pan into the fridge (before the second rise) until the next morning. When you pull them out, allow them to rise before placing them in the oven.

Dough Ingredients:

1/2 cup butter, softened (salted or unsalted, I prefer salted)
1/3 cup sugar
1.5 cups fed sourdough starter*
2.5 cups milk
5-6 cups flour

1. In a stand mixer, cream butter and sugar until mixed together well.
2. Add sourdough starter and milk, mix.
3. Add 5 cups of all purpose flour. Your dough should be a little sticky, but still firm. You can also knead by hand. If dough is still too sticky, then add up to another cup of flour in half cup increments. Knead until smooth and elastic
4. Put dough in a greased bowl and lightly grease top of dough. Let rise for 8 to 12 hours (until doubled in size), or overnight. If your living area isn’t warm, it will take longer to rise. But generally it’s doubled in 8 hours.
   
   * a fed sourdough starter is a starter that was fed in advance a few hours earlier, and is still very bubbly and fermenting.

Cinnamon Roll Filling

FILLING:
1 stick softened butter
sugar
cinnamon

ONCE DOUGH HAS RISEN….

1. Once dough is risen, divide dough in half and roll each half out into a ½” to 1″ thick rectangle. If you’ve done it right, you’ll notice that your dough is very light and airy feeling as you roll it out.
   If you don’t want to make a double batch of cinnamon rolls, you can make my sourdough dinner rolls with this same dough!
2. Spread 1/2 of the stick of butter onto the dough.
3. Sprinkle a thin layer of sugar and cinnamon across the butter layer.
4. Starting from a long side, begin rolling your dough tightly into a long cinnamon roll log.
5. Once rolled, take a piece of thread (or use a sharp knife) and cut 1” cinnamon rolls, or whatever size you’d like. Place in a buttered pan (I use 4+ round cake or pie pans, but you could use a rectangle baking dish). Let rise for 1 to 2 hours and then bake in a preheated 350 degree oven for 10-15 minutes OR until tops are start to color around edges. You do not want your cinnamon rolls brown on top. As soon as they start to turn, take them out. This keeps them extra moist. Allow to cool until warm to the touch, then add frosting while still warm.
6. You can use the other half of the dough to make more cinnamon rolls, or you can use them as dinner rolls.
   
   Now comes the best part…the frosting!

FROSTING:
3 Tbs soft butter
4-6 cups powdered sugar
2 tsp. vanilla extract
2-3 tbsp milk

1. Stir together all ingredients, starting with just 4 cups of p. sugar.
2. Add sugar gradually until frosting is “spreadable”.
3. Frost rolls when they are still warm but not too hot. This allows the frosting to start melting, but still keeps frosting on top of rolls.

Yield: 18 rolls

Sourdough Cinnamon Rolls (Long-Ferment)

Print

Prep Time 10 hours

Cook Time 30 minutes

Total Time 10 hours 30 minutes

Ingredients

• 1/2 cup butter, softened (salted or unsalted, I prefer salted)
• 1/3 cup sugar
• 1.5 cups fed sourdough starter*
• 2.5 cups milk
• 5-6 cups flour

Instructions

In a stand mixer, cream butter and sugar until mixed together well.
Add sourdough starter and milk, mix.
Add 5 cups of all purpose flour. Your dough should be a little sticky, but still firm. You can also knead by hand. If dough is still too sticky, then add up to another cup of flour in half cup increments. Knead until smooth and elastic
Put dough in a greased bowl and lightly grease top of dough. Let rise for 8 to 12 hours (until doubled in size), or overnight. If your living area isn’t warm, it will take longer to rise. But generally it’s doubled in 8 hours.

* a fed sourdough starter is a starter that was fed in advance a few hours earlier, and is still very bubbly and fermenting.
Cinnamon Roll Filling

FILLING:
1 stick softened butter
sugar
cinnamon

ONCE DOUGH HAS RISEN….

Once dough is risen, divide dough in half and roll each half out into a ½” to 1″ thick rectangle. If you’ve done it right, you’ll notice that your dough is very light and airy feeling as you roll it out.


If you don’t want to make a double batch of cinnamon rolls, you can make my sourdough dinner rolls with this same dough!
Spread 1/2 of the stick of butter onto the dough.


Sprinkle a thin layer of sugar and cinnamon across the butter layer.
Starting from a long side, begin rolling your dough tightly into a long cinnamon roll log.

Once rolled, take a piece of thread (or use a sharp knife) and cut 1” cinnamon rolls, or whatever size you’d like. Place in a buttered pan (I use 4+ round cake or pie pans, but you could use a rectangle baking dish). Let rise for 1 to 2 hours and then bake in a preheated 350 degree oven for 10-15 minutes OR until tops are start to color around edges. You do not want your cinnamon rolls brown on top. As soon as they start to turn, take them out. This keeps them extra moist. Allow to cool until warm to the touch, then add frosting while still warm.
You can use the other half of the dough to make more cinnamon rolls, or you can use them as dinner rolls.

Now comes the best part…the frosting!
FROSTING:
3 Tbs soft butter
4-6 cups powdered sugar
2 tsp. vanilla extract
2-3 tbsp milk

Stir together all ingredients, starting with just 4 cups of p. sugar.
Add sugar gradually until frosting is “spreadable”.
Frost rolls when they are still warm but not too hot. This allows the frosting to start melting, but still keeps frosting on top of rolls.

• • Other Sourdough Posts You May Enjoy:

• Easy Sourdough Starter and Bread Recipe
• Easy Sourdough Pie Crust
• How to Make Sourdough Biscuits
• Sourdough Dinner Rolls (Long-Fermented)
• Artisan Sourdough Bread and Starter
• Traditional Sourdough Pancakes

For all of my sourdough recipes, click here.