Looking for THE BEST soft sourdough cinnamon roll recipe from scratch? These easy, overnight rolls are it! Made with bubbly, active sourdough starter & tips shared for make-ahead options. Makes 8 rolls.
Sourdough cinnamon rolls: soft, feathery scrolls of luscious sweet dough filled with gooey swirls of warm cinnamon-sugar. Can you think of anything more cozy for breakfast besides a slice of toasted sourdough bread?!
I must confess however, I wasn’t always a fan. Traditional cinnamon rolls were too sweet for my taste and the heavy, sugary glaze was a bit much. And with all the recipes out there (and there are tons) I wondered: does the world really need another cinnamon roll recipe? Yes! It does, especially when it solves the problems most cinnamon rolls have.
Why My Recipe Works
- Softer, taller rolls. Baking in a 9-inch springform pan is my secret. The higher sides traps in more moisture, making the rolls light and luxurious, with a squishy high rise.
- Subtle tangy flavor. Bubbly, active sourdough starter naturally leavens the dough and lends a lovely taste that will make you weak in the knees!
- Rolls can be made in advance. I’m sharing my fool-proof methods to fit any baker’s schedule.
How To Make The Best Sourdough Cinnamon Rolls {Step-By-Step Recipe}
Before your begin: check out my Baker’s Schedule. You’ll have a better idea of when to start the dough and how to prep ahead.
Step 1: Mix The Dough
To Start: Make the dough in the evening. I suggest using a stand mixer (the dough is sticky). If you don’t have one, mixing and kneading can be done by hand. The goal is a soft, supply, buttery dough.
Step 2: Bulk Rise
Cover the bowl with lightly oiled plastic wrap. Let the dough rise overnight at a cool room temperature (68 F) until double in size. The dough will look domed, puffy and airy when it’s done rising.
How long will it take to rise? Temperature controls time. For example, my dough took ~12 hrs. @ 67 F. Your room temperature may differ from mine which will effect the rise time. This is normal. Watch the dough and not the clock!
Step 3: Roll the Dough
The following morning, lightly oil and flour your countertop. This is THE BEST tip by the way. The dough won’t stick! I use an all natural olive oil spray from Trader Joe’s. Works like a charm.
Ok, so now: remove the dough from the bowl. Gently pat into a rough rectangle and let rest to relax the gluten. It will be easier to roll out.
Lightly dust the dough and your rolling pin with flour. Roll the dough in a 16 x 12-ish rectangle. When first testing recipes, I never thought the above dimensions were that important. But it’s actually crucial: you’ll get ~8 rolls to fit a 9-inch springform pan.
Step 4: Make The Cinnamon-Sugar Filling
Melt 2 tbsp. of butter in a shallow pan or microwave; set aside. Combine the cinnamon, sugar and flour in a small separate bowl. Once the butter has cooled, brush the entire surface of the dough.
Sprinkle with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands. The texture will go from dry and sandy to almost wet-looking.
Step 5: Roll & Cut The Dough
Working with the long side, roll the dough into a log pressing down as you go. Take your time with this step. You want the log to be tight to the swirls stay in tact when baked. Once you get to the end, face the dough seam side down.
Cut the log into (8) 2-inch sections using an oiled knife or bench scraper. I’ve found that gently “marking” the dough first ensures each piece is roughly the same size before cutting. I’m the worst at eyeballing this stuff.
Tip: If at any point the dough sticks (it tends to get warm from the heat of your hands), lightly oil or flour your finger tips and try working with it again.
Step 6: Second Rise
Place the rolls into a parchment-lined springform pan and let rest for about 1-2 hours, or until the dough puffs us.
Run out of time? After resting for 1 hour, cover the dough and chill in the fridge until ready to use. Before baking, give the rolls more time to plump up at room temperature. Alternatively, freeze the dough: skip the resting step, cover the pan in two layers of plastic wrap and freeze (see recipe below for defrosting instructions).
Here’s what the dough looked like before resting…
After resting…
Step 7: Bake The Cinnamon Rolls
Bake @ 350 F for 30-40 minutes, or until light golden brown. You can make the glaze while the rolls are in the oven. Once finished cool the cinnamon rolls in the pan for 15 minutes and then remove to a wire rack. The warm cinnamon will smell incredible!
Step 8: Make The Glaze
Combine softened butter, whipped cream cheese, and sifted powdered sugar in the stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. You could also skip the glaze and dust with powdered sugar instead!
Time To Eat!
Close your eyes and take a bite… the warm, caramelized cinnamon sugar is absolutely out-of-this-world! And all that fluffy dough? You won’t be able to eat just one! And if you like this recipe, be sure to try my other homemade breakfast favorites: sourdough pancakes, waffles, crêpes and scones.
Sample Baker’s Schedule
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
Alternatively, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this will prevent any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
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Soft & Gooey Sourdough Cinnamon Rolls
- Prep Time: 15 hours
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 rolls 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft, overnight sourdough cinnamon rolls are perfect for breakfast, brunch, or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filing, they are guaranteed to be a huge hit.
Ingredients
Sweet Dough
- 160 g (2/3 cup) milk, whole or 2%
- 28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
- 1 large egg
- 100 g (1/2 cup) bubbly, active sourdough starter
- 24 g (2 tbsp) granulated sugar
- 300 g (2½ cups) King Arthur all-purpose flour
- 5 g (1 tsp) fine sea salt
- cooking spray or oil, for coating
Cinnamon-Sugar Filling
- 28 g (2 tbsp) unsalted butter (see notes below for variation)
- 100 g (1/2 cup) granulated sugar
- 3 tsp. ground cinnamon
- 1 level tbsp. flour
Glaze
- 2 tbsp unsalted butter, softened
- ⅓ cup whipped cream cheese, room temperature
- ¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
- 1–2 tbsp milk
Notes, Tips & Variations
- For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.
- Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.
- Recent recipe update: to prevent the cinnamon sugar filling from leaking while the rolls bake, instead of using 28g (2 tbsp) of melted butter, combine 84 g (6 tbsp) softened butter with the rest of the cinnamon-sugar filling ingredients listed above.
Instructions
Baker’s Schedule
Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
As an alternative, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.
Make-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this prevents any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.
Make the Dough
In the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using.
Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple and pull away from the sides of the bowl when ready. If it’s too sticky add a small bit of flour.
Bulk Rise
Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.
Stretch and Fold the Dough (optional step): about 30 minutes- 1 hr. into the bulk rise stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl (4 folds total). For video guidance, click here. This optional step will increase the overall volume of the rolls and aerate the dough.
Roll the Dough
In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.
Lightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-ish rectangle using a tape measure for accuracy. If the dough resists, let rest for 5-10 minutes and try again.
Make the Cinnamon-Sugar Filling
If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
If using the melted butter version: brush the entire surface of the dough, including the top, bottom and sides with 28 g (2 tbsp) melted butter. Use all of it. Combine the sugar, cinnamon and flour in a bowl. Sprinkle the mixture onto the dough leaving a 1/2-inch border around the edges. Smooth it out with your hands until it looks wet and sandy.
Shape & Cut the Dough
Starting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.
Cut the dough into 2-inch sections using a oiled knife or bench scraper. I lightly “mark” the dough first to make sure each piece is roughly the same size.
Second Rise
Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.
Bake the Cinnamon Rolls
Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.
Remove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
Make the Glaze
While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.
To serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These rolls are best enjoyed slightly warm on the same day they are baked.
Comments
Angelica pfitzinger says
Delicious and super easy to follow recipe!
Gie says
My husband and I just finished our cinnamon rolls, still warm, topped with glaze. Pure heaven. These are arguably the best cinnamon rolls I’ve ever had. The recipe was easy to follow and the dough behaved beautifully. I have been baking from Artisan Sourdough Made Simple since it came out; I love how easy these recipes are compared to others. This recipe is a wonderful addition to my sourdough “recipe box.” It’ll be a holiday favorite for years to come.
Charlene says
WOW! I made these for the first time today. It will definitely not be the last time! They were decadently scrumptious.
I used the richer dough variation with 8 Tbsp butter & 360 g flour and the 2 Tbsp melted butter with the filling.
Thank you!!!
Selina Ramsden says
I make these for Christmas morning every year. My family loves them.
Halley says
Can I make these in a 9×9 nonstick pan? Don’t have a springform pan :( thanks!
MEG says
My starter isn’t strong enough to use yes, ( so sad about it!) how can I make with without the sourdough starter?
Kylinn Cobb says
Made these as a festive breakfast and they did not disappoint! I used a splash of whole milk while baking and they were so moist and delicious. I had to bake about 47 minutes.
Tara says
Absolute best cinnamon rolls I’ve ever made and ever eaten. No joke. And I’m a total cinnamon roll snob. I made these for our family Christmas celebration and everybody raved about them and wanted the recipe. They’re so soft and not too sweet. I made these a few days early and put them in the freezer after I cut the roll. I set them on the counter overnight and baked them in the morning. I brushed some cream on them before baking. Absolutely delicious!
Betsy says
Hi! Love the clever carrot’s recipes so giving this one a whirl! Has anyone ever made these into mini cinni rolls to make twice as much out of this recipe? :)
Mary says
Thank you for this wonderful recipe; it was a real Christmas treat for our family. Thank you for sharing your gift with the rest of the world. Have a Merry Christmas.
Nate says
We’re mostly dairy free here so I substituted the milk for pumpkin puree (my wife loves pumpkin everything) and WOW. Also made buttercream icing since I did not have cream cheese. These are the best cinnamon rolls I’ve ever had. Thanks for this recipe, it’s a killer recipe and easy to make small tweaks and create your own fantastic variations.
Laura says
Hello! I tested this for freezing so I can bake for Christmas morning. They were very sour, I’m sure that it has to do with my starter I keep a pretty thick one. Do you have any recommendations on how I could make the sour flavor more subtle? Thanks so much :)
JL says
I just finished baking these this morning. I thought I was doing them wrong the whole way through. My dough was super tacky, I was t sure if I let it rise enough, I thought I rolled it too thin, the filling was too thick and I had a hard time spreading it, I let too much condensation gather in the pan after the 2nd rise. But they turned out perfect! The dough was so airy and fluffy. I will be making these again for Christmas morning! Absolutely delish and worth the anxiety now that I know I can do it :)
Sammi says
How do I use this recipe to make JUMBO cinnamon rolls?
Has anyone tried and if so, could you let me know?
Lauren says
First time making this recipe – it’s absolutely delicious and fluffy! This will be a family favorite that we’ll come back to repeatedly! I used a cast iron pan (but I accidentally had it hot while letting the rolls go through the second rise, but it still turned out great!) The bottoms of the rolls became caramelized when the inside filling melted to the bottom of the pan – not sure if it’s because I heated the cast iron while resting the rolls or if this happens with a cold cast iron pan too. I loved the flavor and texture so I’ll probably repeat that happy mistake :)
Sue Morgan says
Delicious! I made double the recipe, cooked one and froze the other dough ready for when my family come to stay.
These are calorie free….right?! 😃
Jessica says
Looks amazing – I want to make and freeze to gift for teachers. Can I give in a container and they cook in whatever dish they have? Or does it need to be a spring foam pan?
Christie says
Beautiful dough. I’ve got mine on final rise with several inches of snow on ground this morning. Will be a lovely treat. Thank you for recipe.
Jim says
Is it safe to dough with egg in it overnight? Can it bulk ferment in the fridge?
Karen says
Hello, could I use Monkfruit or Alloulose to replace the sugar?
Carrie says
I’ve made these several times now, I do make them dairy free with creamy oat milk with high fat %, and dairy free butter. I use a basic glaze on top without cream cheese. They’re always great on day 1, but no matter how I store them day 2 the rolls themselves are very dry. Any tips for helping that?
Emily says
The only flour I have is gold medal all purpose or king arthur bread flour. If I use the gold medal do I have to higher the water due to protein percentage in flour? Or should I use bread flour?
Emilie Raffa says
Hi Emily! No, you don’t have to do that. You can use Gold Medal flour as is, without making additional changes to the recipe.
Trish says
Easy easy! I have tried many and finally found a fav. A terrific SD dessert when bread gets tired. Thanks, my addition was tiny chunks of apple! A second batch is rising :)
Emilie Raffa says
Trish, apples sounds delicious! Thanks for sharing! Glad you enjoyed it.🥰
Denise says
Well for some reason the most recent comments that appear below are from March 2019. I cannot see my previous comment from a week ago and even though I received notification that Emilie had replied to my question, I see her answer! How disappointing, and I have no idea why I can’t see newer posts. Is her website locked for some reason? Are comments closed to new views after a certain amount of posts? Wish there was a way I could just get the reply via email message.
Emilie Raffa says
Hi Denise! How frustrating! I don’t know why that’s happening- the website is not locked. Comments are not closed. I would refresh your browser and/or clear your cache. Let me know if that helps. Tech can be so fickle sometimes!
Brenda M Brown says
Has anyone tried baking these rolls in a bundt pan? I find that my middle roll never properly cooks!
Emilie Raffa says
Hi there! I’ve never tested it, so I’m unable to advise with specifics. But do let us know if you experiment.
Theresa says
Has anyone subbed almond milk and how did it turn out
karina says
yes i’ve subbed almond milk and vegan butter no problem
Emilie Raffa says
Hi Theresa! You can definitely sub with almond milk. The texture will change slightly, but it’s so subtle, and still very delicious.
Theresa says
Thank you Emilie!
Taylor says
Can you add inclusions to this? I was thinking pumpkin puree.
Emilie Raffa says
Yum! A pumpkin version of this sounds delicious. I haven’t tested it. But off the top of my head, I’d reduce the milk to compensate for the addition of pumpkin puree (which also counts as a liquid/moisture). Let us know if you experiment!
Kevin says
If I make these christmas eve morning are they fine in the fridge for close to 24 hours prior to baking christmas morning?
Aliyah Thao says
Can this dough be made the day of and use the day of instead of overnight ?
Emilie Raffa says
Absolutely. You can adjust your baking schedule for a same-day bake.
Genesis Garcia says
After shaping the rolls, how long can they stay in the fridge before baking?
Thanks!
Emilie Raffa says
Hi Genesis! I like to let the rolls rest at room temperature for 1 hour first, before chilling in the fridge. After that, they can rest overnight. (keep in mind, the flavor might deepen on the overnight). When ready to continue with the recipe, give them more time to plump up at room temperature, if needed.
Lisa says
I made these for Christmas morning and they are amazing. Thank you for this recipe. It’s a keeper.
C says
Just have to share that I have been making these for a while now and my whole family is obsessed. I get so many requests to make these and bring them to brunches. I’ve even made them a few times in a muffin pan and frozen the baked rolls so my kids can take them out and have some whenever they want. I quickly found out that means they eat them nonstop so I had to stop that 😄 There has even been a time or two when my starter was acting funny and the dough didn’t quite rise like it should, but I trusted the process and baked them up and they turn out amazing 100% at the time!
Emilie Raffa says
Music to my ears! Thank you for sharing! I love that you’ve baked these rolls in a muffin pan too- I have to try that. And ps: sourdough is 100% trust the process. You get it. 🥰
Joanna says
Can you swap out the refined sugar for coconut sugar or maple syrup?
Emilie Raffa says
Hi Joanna! I’ve never tried coconut sugar before- I imagine the taste would change a little bit. I do not recommend using maple syrup.
Kathryn says
I always make these with coconut sugar and they are amazing!
Weronika says
Omg, I made them yesterday. My first sourdough cinnamon rolls and they are much better than the ones made with yeast, which I thought were unbeatable. They are incredible! Thank you for this recipe. I increased butter and flour and used soft butter in filling as mentioned in tips & notes and I added a bit of walnuts. Thank you, thank you, thank you!
Emilie Raffa says
Oooo walnuts. Yummy. Thank YOU for taking the time to comment. I’m thrilled you liked them!
Kathleen says
Oh my gosh!☺️🥰😍😘. Thank you for this detailed, perfect recipe!!! They are the most loved cinnamon rolls. I will never use another recipe for my cinnamon rolls again. Wow!!!! A 20 out of 10!!!😋😍. I did quadruple the recipe so I could share with loved ones!!! 😋
Emilie Raffa says
Thank you so much Kathleen! Well done, baker 🥰
Denise says
Hi Emilie, Can I leave out the egg? Or is there another option sub? Would flax or aquafaba work maybe?
Emilie Raffa says
Hi Denise! I wouldn’t leave out the egg. However, many baker’s were successful using Bob’s Red Mill egg replacer (and other similar brands). From memory, I believe flax works too. As always, the texture will change a little bit, but overall, it’s doable.
Anna says
Outside crunchy, inside soft. 😋 Next time trying to make extra gooey no crunchy outside.
Brian says
Make 1.5X batch and roll out to the same dimensions. You get a thicker dough which makes them softer
Emilie Raffa says
Excellent suggestion. Thank you, Brian!
Meredith says
I’m so excited to bake these tomorrow. I am wondering if you have ever tried baking them in a cast iron skillet? I’m wondering if the bake time/temp would be different.
The best cinnamon rolls I ever had were done that way and unfortunately the restaurant closed!
Emilie Raffa says
Hi Meredith! I’ve never baked them in a cast iron skillet, so I don’t have an exact bake time and/or temperature recommendation for you. But because cast iron is such a strong conductor of heat, I would definitely recommend keeping an eye on them as they bake, lowering the temp as needed if they (or the filling!) starts to sizzle and burn.
Carrie says
Hi! I’ve made these several times and are so yummy each time. I’m planning on baking for my sons school but there’s an egg allergy. Will it be ok if I omit the egg???
Emilie Raffa says
Hi Carrie! I wouldn’t omit the egg altogether. I’d sub with your favorite egg replacer or flax. It will take some experimenting!
Erica Borum says
I omit the egg and use dairy alternatives. I do give the rolls several hours to rise before baking and they are heavenly!!
Rosemary says
Absolute perfection! I’ve been making sourdough bread for 10+ years and this was my first go at cinnamon rolls. I’ve made cinnamon rolls with regular yeast before and really did not enjoy working withthe dough. This show on the other hand could not have been easier even after the 12 hour rise. I hardly had to flour my pastry cloth or rolling pin. Thank you so much for this beautiful recipe. I shall be making it over and over again.
Suzy says
Thank you so much for this fabulous recipe! I’m relatively new to sourdough and my first attempt at these (by hand) was patisserie standard (if you imagined they looked like your photo though!) I’ve just done them again with the mixer AND the glaze and oh my word! Sublime! They’re going to be our first choice when I make sourdough anything now! I feel like a proper baker (and I steer clear of baking usually, being a creative and self-made dishes!) If anyone is tempted to try these, DO IT! You won’t be disappointed!
Crystalee says
What if my house is always at 77 any suggestions?
Emma says
After shaping the rolls, how long can they stay in the fridge before baking?
Thanks!
Abbey says
My partner and I love this recipe! They bake up so soft and fluffy, I use a thermometer to make sure they reach at least 190F. I did have a question though, every time I bake them they never have a golden brown top. They stay pale despite the inside being fully cooked. It doesn’t affect taste as they’re still somewhat crisp on top but for aesthetics I wish they’d brown a little bit. Do you have any tips to make that happen? I bake them in a 9×9 nonstick metal pan.
Ang says
Put egg wash on top before you bake it. 1 egg and 1 Tbsp of water. Mix together and brush it on top of the cinnamon roll
Shay says
These were delicious! They came out perfect and very easy to make. I kept mine in the fridge over night, and baked in the morning. Will definitely make again.
Sharon says
Do you let them come to room temp before baking
Michelle says
These are so delicious! I used super bubbly starter and it worked beautifully. I left them to bulk ferment on the bench overnight, and was worried the dough was over fermented, but it was perfect, so easy to use. I’ll be making them on high rotation.
Emilie Raffa says
Beautiful! Thanks for sharing your feedback Michelle! 🥰
Tara Taylor says
Thank you for putting the ingredients in cups, not just grams!
Kathryn says
Hi, could I use a Rye Sourdough starter?
Emilie Raffa says
Hi there! Yes, a rye starter will work. Keep in mind, this recipe was formulated to work with an all white flour starter (fed at 100% hydration), so yours will come out a little bit different. But you can still do it!
Zoe Marin says
These have quickly turned into a family favorite! A great recipe for those just getting into baking with sour dough starter (like me). Thank you!
Ella says
Hi! After thawing the frozen rolls about a quarter of a cup of liquid has acquired in the bottom of the tin i froze them in. It looks and smells similar to the liquid the forms on the starter when it’s in the fridge (hootch). Should i dump it out? Will this affect the outcome of the baked product? Thanks!
Johanna Walker says
Hey! These are a weekly Saturday morning staple in my house! Always go for extra butter!
I have an odd questions, do you think if I leave out the sugar I could then turn these into a sort of savory roll and add a cheese/ garlic mix. I can’t seem to find any recipes but feel like that could work?
Emilie Raffa says
Hi there! Absolutely. You can 100% use this dough without the sugar for savory rolls. Let me know how it turns out— your cheese/garlic combo sounds delicious 🥰
Natalie says
These are the best I have made. I had a go to (non-sourdough) but it has now been replaced! Thank you so much for the great recipe.
Deb says
These are a favorite in my house. Tip: add a 1/4-1/2 top of cardamom in the filling. It elevates the flavor a touch. I also use a tap of vanilla paste in thr glaze. Again, slight adjustment that elevates the elegance of a seemingly simple dish. I use the extra butter/extra flour suggestion as well