Sourdough Cinnamon Roll
This recipe makes the best fluffy sourdough cinnamon rolls that taste great with or without frosting. There are a couple of tricks for getting the moist, gooey cinnamon rolls you’re looking for and I’m sharing them below!
Equipment
- 1 stand mixer
Ingredients
Sourdough Roll Dough
- ½ cup active sourdough starter
- 1 cup warm water
- ½ cup coconut oil
- ½ cup white or brown sugar
- 4 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Filling
- 1 cup white or brown sugar
- 1 stick melted butter
- 3 tablespoons ground cinnamon
Cinnamon Roll Icing
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
Make the Dough
- In the bowl of a stand mixer, add in the sourdough starter, water, coconut oil, sugar, and flour.
- Mix on medium-low speed until combined and well kneaded. Around 5 minutes.
- Put the dough in a well-oiled bowl and cover it. Let it rise overnight or for 8 hours.
Finish the Dough
- After the first rise, add the dough to the stand mixer again and add in the baking powder, baking soda, and salt. Mix on a speed of 2 or 3 for 5 minutes.
- Roll out the dough until ¼ inch thick. Add the cinnamon sugar filling and roll tightly, starting at one long end and working to the other long end. Pinch the seam together.
- Slice the rolls 1 inch thick and place in a greased baking dish.
- Let the rolls rise for 1 more hour while the oven preheats to 375°F.
Bake the Cinnamon Rolls
- Bake the rolls for 20 minutes or until they are golden brown.
Make the Icing
- While the rolls bake, make the icing. Add the icing ingredients to a small mixing bowl and whisk together.
- Pour over warm rolls so they can soak up the icing.