Sourdough Cinnamon Rolls
Indulge in the warm embrace of autumn with these mouthwatering sourdough cinnamon rolls! Made with tangy sourdough starter and loaded with a luscious brown sugar-cinnamon filling, each roll is a fluffy delight that pairs perfectly with a drizzle of cream cheese icing. Get ready to fill your kitchen with irresistible aromas and cozy vibes!
Prep
60
min
Cook
32
min
Serves
16
people
Level
intermediate
📝 Ingredients
Serves 16🥛Dairy & Eggs(6)
- 100 g weiche Butter (7 tbsp)
- 110 g weiche Butter (7.7 tbsp)
- 35 g Butter (2.45 tbsp)
- 110 g Frischkäse (3.88 oz)
- 2 Eier
- 210 ml Milch (lauwarm) (7.1 fl oz)
🫙Pantry Staples(5)
- 600 g Weizenmehl (Type 550) (4.8 cup)
- 50 g Puderzucker (0.25 cup)
- 80 g Rohrzucker (0.4 cup)
- 120 g brauner Zucker (0.6 cup)
- Vanilleextrakt
🧂Spices & Seasonings(3)
- optional: 1/2 TL Kardamom & 1 Prise Salz (2.5 ml)optional
- 3–4 TL Zimt (15 ml)
- 9 g Salz (0.32 oz)
📦Other(1)
- 160 g aktiver Sauerteig / Lievito Madre (5.65 oz)
Nutrition (per serving)
Calories
320
Protein
5g
Carbs
34g
Fat
18g
👨🍳 Instructions
- 1
Fermentolyse: Mix milk, eggs, and sourdough starter, then incorporate flour until no dry flour remains. Let rest covered for 45-60 minutes.
- 2
Knead: Work in sugar and salt for 2-3 minutes. Place dough on work surface, incorporate butter in portions, and knead for 6-8 minutes using the slap-and-fold method until silky smooth.
- 3
Bulk fermentation: Let rise warm for 4-5 hours (stretch and fold 2-3 times in the first 2 hours).
- 4
Shape: Roll out dough to about 40 x 55 cm, spread with butter and cinnamon sugar, roll up and cut into 14-16 pieces using sewing thread.
- 5
Final proof: Place in a greased pan (about 30 x 40 cm) and let rise for 2.5-3.5 hours until they touch.
- 6
Bake: Bake at 180 °C for about 28-32 minutes. Spread warm with cream cheese frosting.
💡 Pro Tips
- ✓During the knead phase, add butter in 3-4 small portions (25g each) rather than all at once, waiting until each portion is fully incorporated before adding the next. This prevents the dough from becoming greasy and ensures even fat distribution, which creates a tender crumb with better oven spring.technique25g portions, 3-4 additions
- ✓Keep bulk fermentation between 26-28°C (use a proofing box or warm oven) because sourdough fermentation speed doubles for every 3°C increase; at cooler temps your 4-5 hour window stretches to 6-7 hours and risks over-fermentation.timing26-28°C optimal range
- ✓Use sewing thread (not a knife) to cut the dough because it compresses the layers 60% less than a blade, preserving the lamination you've built and preventing the seams from unraveling during final proof.equipment
- ✓Combine your 80g brown sugar + 120g raw sugar filling with 15-20g ground cinnamon (roughly 2.5-3 tbsp) at a 1:8 to 1:6 ratio by weight; this prevents cinnamon bitterness while ensuring even flavor distribution without clumping when spread on buttered dough.ingredient15-20g cinnamon per 200g sugar blend
- ✓Final proof until rolls just barely touch (not compressed tightly) and reach 75-80°C internal temp—about 3-3.5 hours at room temp. This timing prevents over-proofing (which causes flat, gummy rolls) while ensuring the sourdough develops enough acidity to complement the sweetness.timing75-80°C internal temp at proofing completion
Share this recipe
Prep
60
min
Cook
32
min
Serves
16
people
Level
intermediate
Share this recipe
Sourdough Cinnamon Rolls
Indulge in the warm embrace of autumn with these mouthwatering sourdough cinnamon rolls! Made with tangy sourdough starter and loaded with a luscious brown sugar-cinnamon filling, each roll is a fluffy delight that pairs perfectly with a drizzle of cream cheese icing. Get ready to fill your kitchen with irresistible aromas and cozy vibes!
📝 Ingredients
Serves 16🥛Dairy & Eggs(6)
- 100 g weiche Butter (7 tbsp)
- 110 g weiche Butter (7.7 tbsp)
- 35 g Butter (2.45 tbsp)
- 110 g Frischkäse (3.88 oz)
- 2 Eier
- 210 ml Milch (lauwarm) (7.1 fl oz)
🫙Pantry Staples(5)
- 600 g Weizenmehl (Type 550) (4.8 cup)
- 50 g Puderzucker (0.25 cup)
- 80 g Rohrzucker (0.4 cup)
- 120 g brauner Zucker (0.6 cup)
- Vanilleextrakt
🧂Spices & Seasonings(3)
- optional: 1/2 TL Kardamom & 1 Prise Salz (2.5 ml)optional
- 3–4 TL Zimt (15 ml)
- 9 g Salz (0.32 oz)
📦Other(1)
- 160 g aktiver Sauerteig / Lievito Madre (5.65 oz)
Nutrition (per serving)
Calories
320
Protein
5g
Carbs
34g
Fat
18g
👨🍳 Instructions
- 1
Fermentolyse: Mix milk, eggs, and sourdough starter, then incorporate flour until no dry flour remains. Let rest covered for 45-60 minutes.
- 2
Knead: Work in sugar and salt for 2-3 minutes. Place dough on work surface, incorporate butter in portions, and knead for 6-8 minutes using the slap-and-fold method until silky smooth.
- 3
Bulk fermentation: Let rise warm for 4-5 hours (stretch and fold 2-3 times in the first 2 hours).
- 4
Shape: Roll out dough to about 40 x 55 cm, spread with butter and cinnamon sugar, roll up and cut into 14-16 pieces using sewing thread.
- 5
Final proof: Place in a greased pan (about 30 x 40 cm) and let rise for 2.5-3.5 hours until they touch.
- 6
Bake: Bake at 180 °C for about 28-32 minutes. Spread warm with cream cheese frosting.
💡 Pro Tips
- ✓During the knead phase, add butter in 3-4 small portions (25g each) rather than all at once, waiting until each portion is fully incorporated before adding the next. This prevents the dough from becoming greasy and ensures even fat distribution, which creates a tender crumb with better oven spring.technique25g portions, 3-4 additions
- ✓Keep bulk fermentation between 26-28°C (use a proofing box or warm oven) because sourdough fermentation speed doubles for every 3°C increase; at cooler temps your 4-5 hour window stretches to 6-7 hours and risks over-fermentation.timing26-28°C optimal range
- ✓Use sewing thread (not a knife) to cut the dough because it compresses the layers 60% less than a blade, preserving the lamination you've built and preventing the seams from unraveling during final proof.equipment
- ✓Combine your 80g brown sugar + 120g raw sugar filling with 15-20g ground cinnamon (roughly 2.5-3 tbsp) at a 1:8 to 1:6 ratio by weight; this prevents cinnamon bitterness while ensuring even flavor distribution without clumping when spread on buttered dough.ingredient15-20g cinnamon per 200g sugar blend
- ✓Final proof until rolls just barely touch (not compressed tightly) and reach 75-80°C internal temp—about 3-3.5 hours at room temp. This timing prevents over-proofing (which causes flat, gummy rolls) while ensuring the sourdough develops enough acidity to complement the sweetness.timing75-80°C internal temp at proofing completion