Why Sourdough? Why Cinnamon Rolls?
Well the real question is why not try sourdough cinnamon rolls? Not only are they rich in flavor from the cinnamon and sugar but you get some of the health benefits too. For example you are giving your body the ease of digesting food a lot easier! As well as giving your gut enough good bacteria it needs to keep you strong. Because let’s be real if you are a busy working mom we don’t always remember to take our probiotics and vitamins everyday. That being said its a cinnamon roll and most of the time we just want it for the sweet taste and comfort!
Why I Decided to Create my Own Cinnamon Rolls?
When I was in search for the easiest cinnamon roll out there I kept hitting a brick wall. Yes, I love the science behind baking but sometimes I need less science and more bake time to make sure I have food on the table for my family without sacrificing our health! So during my daughters nap time I would sit down to reconsider what it would take to make the perfect, fluffy cinnamon roll that you can throw together and forget about until morning.
Some Key Steps when Baking Cinnamon Rolls
Before you start you should feed your starter 4-12 hours before you need it to make sure it is as happy and bubbly as you need it to be. You can check out my sourdough starter post for more information.
Once your sourdough starter is ready you will need a couple of things:
Seems weird to only need two items to prep from scratch cinnamon rolls right?
The next step to making these cinnamons rolls is to mix all your ingredients on low/med for about 8-10minutes (or until dough pulls from the sides). In order to check if the dough is done you will want to do stretch the dough enough where you can see through it but try not to rip the dough! If you rip the dough it is not the end of the world either. You will still get a yummy cinnamon roll at the end of it all! This process is called the windowpane test.
What is the Windowpane test?
The windowpane test is when you stretch the dough enough where it comes thin in the middle of where you are stretching without breaking. This is not a necessity but helps you observe if you where able to knead enough to allow the gluten to develop.
One thing you will find the more you bake with sourdough, even if you ‘mess up’, is that there will almost always have an edible product at the end. Don’t beat your self up! Like everything in life it takes practice to gain these skills we dream of!
Back to the Cinnamon Rolls
After you have done all of that you should remove the dough from the bowl and coat lightly with oil. I like to use coconut oil but you can also use any other oils as well ( e.i. olive oil). Once you have achieved these steps just cover up the bowl with plastic wrap or beeswax wrap and set it to the side until the morning!
The oil is just to make sure the dough can be removed from the bowl easily!
Morning Time is Here! Time to Bake Some Cinnamon Rolls!
This is the time where you are going to be thankful that you added oil to your bowl. After you remove the dough make sure to use a rolling pin to roll the dough out into a rectangular shape. Once you achieve the desired shape you can make and add the filling!
Cinnamon Roll Filling
The filling is pretty similar to most other regular non sourdough cinnamon rolls. But if you do find that the filling is more runny just add more brown sugar to the top of what you applied. After you have done that take your hand and pat the top of the brown sugar lightly! This will help thicken the brown sugar enough that it will not sacrifice the taste overall at the end!
Keep an eye out for some more filling options coming to the website soon!
Get to Rolling!
Once you get the filling all together and applied you will be able to create the official cinnamon roll!
Pro Tip: Use a dough scraper, as needed, to keep the dough together and your roll straight as you roll!
Once you get the roll completed take some dental floss or metal wire and use that to cut out the rolls. You should am to get them about 1-1 1/2 inch thick. I find a 12 inch cast iron skillet fits all my cinnamons well.
Take the floss and start from under the dough and pull both sides up and cross tightly to slice the dough nicely in half.
Once you fill up your cast iron skillet your cinnamon rolls are ready for their second rise!
Time for the Second Rise!
After the second rise you are closer to tasting your delicious creation! (1-3 hours)
Preheat the oven to 425 degrees and add heavy cream, or milk, to your cinnamon rolls before you start baking!
Once you put them into the oven allow to bake for 20-25 minutes. You should see them turn beautifully brown and smell the gooey goodness!
Finally just mix up your icing and its ready to be enjoyed by your whole family!
And that is it! Simple and straight to the point!
Full Recipe Card here:
- 1 1/2c Bubbly Sourdough Starter
- 1 1/2c Filtered Water
- 5c All Purpose Unbleached Flour
- 1 tsp Salt
- 2 tbsp Agave Syrup or Honey
- Coconut Oil
- 1/4c Heavy Cream or Raw Milk ( For pouring over after second rise)
- 6 tbsp Softened Butter
- 3/4 c Brow Sugar
- 3 tbsp Cinnamon
- 1 tsp Pure Vanilla Extract
- 3 c Powdered Sugar
- 2 tsp Pure vanilla Extract
- 2 tbsp Melted butter
- 3 tbsp Heavy Cream or Raw Milk
- Combine sourdough starter, warm water (about 90 degrees), flour, salt, and honey in mixer for 8-10 minutes or until dough pulls from sides. Dough is done when you can pull an stretch it without ripping it
- Use coconut oil to coat the sides of bowl before setting the dough in the bowl and allowing to rise overnight (8-12 hrs or until doubled in size).
- After you have left the dough to rise over night remove the dough and begin to roll out in a rectangle shape with a rolling pin. Allowing there to be about 1-11/4 inch thickness.
- Once you have your dough rolled out its time add your filling. If you feel that your filling is too runny you can always thickin it up by adding more brown sugar to the top and patting it into the dough.
- Once the filling is applied to the dough take a dough scraper and start rolling dough into a roll! Use the dough scraper as need to help pull up any sticky dough.
- Once dough is all rolled up take dental floss and cut out 1-1/2 inch sized rolls and place into a seasoned cast iron skillet.
- Once you have placed all your rolls into your cast iron skillet set to the side for the second rise. Make sure to cover with a tea towl or plastic wrap. Allow to double or rise to desired size. ( 1-3 hours)
- Preheat oven to 425 degrees. Before putting your cinnamon rolls in the oven make sure to remove covering and pour your choice of raw milk or heavy cream on top of the risen rolls.
- Bake for 20-25 minutes or until nicely browned.
- Let rest and add your cinnamon roll icing!
- Mix softened/melted butter, cinnamon, and brown sugar until well combined.
- If the filling is too runny you can add more brown sugar on top to thicken.
- Depending on the thickness you and add more heavy cream to thin or add more powdered sugar to thicken!
- Add all ingredients into a bowl and stir or mix until combined well.
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- 12 inch Cast Iron Skillet
- Plastic Wrap
- Bees Wax Wrap
- Stand Mixer
- Electric Hand Mixer
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