Description
Soft, fluffy sourdough cinnamon rolls with a rich, buttery cinnamon filling and a sweet vanilla glaze—perfect for breakfast, brunch, or dessert! These rolls have a deep flavor from the sourdough fermentation and a gooey, cinnamon-spiced center.
Ingredients
Scale
For the Dough:
- 1 cup active sourdough starter (or discard)
- 3 1/2 cups all-purpose flour
- 1/2 cup warm milk (or plant-based alternative)
- 1/4 cup sugar
- 1/4 cup melted butter (or coconut oil)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1/4 cup softened butter
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine sourdough starter, flour, warm milk, sugar, melted butter, salt, and vanilla extract.
- Knead for 8-10 minutes until smooth and elastic.
- Cover and let rise for 4-6 hours (or overnight for a deeper sourdough flavor).
2. Shape the Cinnamon Rolls:
- Roll out the dough into a rectangle. Spread softened butter over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll the dough tightly into a log and slice into 12 rolls.
3. Bake & Glaze:
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Place the rolls into the dish and let rise for 30 minutes.
- Bake for 18-22 minutes, or until golden brown.
- Mix glaze ingredients, then drizzle over warm cinnamon rolls before serving.
Notes
- For extra gooey rolls, pour warm heavy cream over the rolls before baking.
- Add chopped pecans or walnuts for a crunchy texture.
- Store leftovers in an airtight container and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking, Fermentation
- Cuisine: American
