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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
Ian says
You say to brush the butter on the “top, bottom and sides.” Does that mean to flip the dough over so that you can brush butter on the bottom?
cb says
I have the same question!
Emilie Raffa says
Hello! See below!
Emilie Raffa says
Hi there! No, you don’t need to flip the dough over. Brush the entire surface from top to bottom and around the sides.
Jennifer says
I’ve made these a few times and they are delicious! I just wondered your thoughts on adding nuts to the recipe? Do you think if I added chopped pecans that would change how the rolls proof or bake? Thanks!
Amy says
Can I make this in my bread maker?
Max says
Hello! I’m hoping to make these in the next couple of days. I was wondering if it is possible to shape them and then put them in the fridge to rise? I would like to bake them straight in the morning to have with coffee. If I do this method do you think they would sufficiently rise for the second bulk rise? Should I take them out of the fridge to warm up as the oven pre-heats? Thanks for your help!
Alexis says
Did you try this method? This is what I would like to do too!
Max says
I did do this and it worked out perfectly for me! I usually do cold bakes so I hoped this wouldn’t be different.
Christina says
I made these yesterday (proofed during the day and added cinnamon and cloves to the dough) game out soo good. Added pecans and adjusted the icing recipe to my tastes. Entire batch was gone w/i an hour. Everyone loved them. Thanks for the recipe.
Felishia says
Really yummy cinnamon rolls! Easy to follow recipe and not too difficult. I’ll definitely make them again! I rolled my dough out a bit longer to get more cinnamon rolls out of it rather than just 8. Got about 12.
Jayne Wragg says
I can’t describe how wonderful these rolls are, my husband is an expert and I don’t have a sweet tooth but boy these disappeared incredibly quickly. Thanks for a winning treat.
Gabriella says
Hello! I made these and for the most part, they were pretty good! The only complaint my family and I had were that they were a bit too sour…is that how this recipe is supposed to be or was it due to my starter? I was thinking maybe if I did the bulk rise in the fridge for a few days that would make it less sour? Do you think that would work? Or do you have any other tips?
Thanks so much! Love how easy it is to follow your sourdough recipe (and to start a starter) are!
Emilie Raffa says
Hi Gabriella! The rolls should not be sour; they should have a lovely depth of flavor. Allow me to clarify-
When sourness occurs, it’s usually linked to the acidity level in your starter. Acidity levels will always fluctuate depending on how your starter is cared for. Without getting too technical (bare with me… I haven’t had much coffee yet…), if your starter smells very strong, like pungent vinegar, the acidity levels are high. When it smells more mild and yeasty, the acidity levels are lower. You want a balance of both.
Balance is achieved by feeding your starter often, making sure to discard a portion before adding fresh flour and water to the jar, and maintaining a temperature of 75 F. You don’t have to be rigid about this- just aware.
Doing a bulk rise in the fridge might help, but when trouble shooting sourdough, it’s always best to go back to the root which is your sourdough starter and how it’s cared for. I’d start there first. Additionally, if you’re still running into trouble, you can add a small amount of baking soda, perhaps 1/4 to 1/2 tsp to neutralize any pesky sourness.
Hope this helps :)
Casey says
Letting sourdough dough sit in the fridge also develops the sourdough flavor, so it could be tangier if left in the fridge for a day or more!
Sherry says
These are so tender, easy and yummy! Family devoured them!!! Thanks for sharing.
Emilie Raffa says
You’re very welcome, Sherry! xx
kalli casey says
These are my new favorite thing to bake. I crave these weekly! My friends and family loooove them.
Kelly says
My rolls turned out awesome! Great recipe, huge hit with the family!
Kelly Tyler says
Absolute Perfection!!! I have been practicing the art of baking cinnamon rolls for 40 years, since I got married. Now, finally, thanks to this excellent recipe from The Clever Carrot, I have finally attained my goal. I dug out my 9″ springform pan from the garage and followed the recipe as written- using the option for the richer dough- and adding half a cup of soaked raisins. I told my husband if nothing else good happens in the next whole week, I will be content with my life after successfully baking these today. I posted photos of the process in Instagram with #theclevercarrot. Thank you so much for the detailed recipe and tips along the way. My family, friends and neighbors will be thanking you as well, for years to come!
Karen says
Hi Emilie, I really love your cinnamon roll sourdough recipe. Lovely recipe and clear instructions. I’ve made it a few times already successfully and have recommended it to all my friends. They absolutely love it too! I have just one question. After the first proof and before the dough is rolled out into a rectangle, do I to need to deflate the dough before I roll it out, or I do simply drop it out onto the kitchen counter and roll it out immediately without kneading the dough first? Thank you!
Claire Allen says
Wonderful recipe, my rolls turned out great! I made a second batch with apricot preserve and frangipane filling and it was amazing.
Zuzanna Chudzinski says
I made these cinnamon rolls three times now. Twice I made them with the overnight method – and one time freezing. Let me tell you the overnight method is to DIE for. It is so soft, delicious … amazing…BUT the freezing method did not work at all. I took the frozen rolls out the night before and let them defrost/rise overnight. When I put them in the oven the next day.. nothing happened. They were a disaster.
Summary: Do the overnight method. You won’t be disappointed!
Beth says
This recipe has singlehandedly convinced some of my friends to get their hands on a sourdough starter. It makes not only the best sourdough cinnamon rolls, but the best cinnamon rolls!! I’ve made it twice now and most recently learned how forgiving it is. After I’d started the first bulk rise, I just couldn’t believe how easily the dough had come together and how dense it was compared to the first time I’d made it. I double checked the recipe and realized I’d put in 60 g milk instead of 160 g…. ended up heating up 100 g of milk, tossing it in the stand mixer with the basically rock hard dough, and left it alone for 15 minutes. Miraculously, it all came together and went on to double as usual. Tasted great the next day. I like to add the zest from one lemon to the dough, as well as some lemon juice to the icing.
HC says
I agree. These are the best cinnamon rolls ever! I even made a non-dairy version (subbed with vegan butter and almond milk) for my mom who has a milk allergy, and they still came out fluffy and light. Thank you for recipes that are easy to follow and actually work.
Wendy says
I have made Emilie’s sourdough cinnamon rolls 5 times in the past month and they have been delicious every time. Any of the sugar cinnamon mixture that slips out as I’m rolling I sprinkle on top of each roll when I put them in the pan. The only change I made was to use some nutmeg instead of all cinnamon in the filling. I occasionally use the zest of an orange in the dough.
This is a great recipe an it gets easier every time I make it. I have t tried the make-ahead freezing option yet but I will when we can socialize again and have weekend company.
Lynnette says
THANK YOU for an awesome recipe!! I did add the additional butter/flour for a richer dough. I also added 3/4 tsp cardamon spice and grated orange zest to finish as others had commented. My family raved about them and so did my neighbours I shared with. This is the second recipe I have made from this website. I am new to sourdough and was overwhelmed with all the recipes and information until I came across this site. I was about to give up on making anything from the starter as I dislike “production” when it comes to baking. I found recipe instructions easy to follow and understand. I made my first sourdough loaf and it was a success! So much so, I bought the book which is even more helpful. I highly recommend the book if you’re looking for clear concise information especially if you’re new to sourdough. THANKS again!!
Emilie Raffa says
Lynette, this is such kind feedback- thank you so much! I really appreciate your sweet words and the support :) Sourdough can definitely feel overwhelming at times, especially since it’s popular now. But if you stick with the basics, and get some practice under your belt, nothing can stop you. Enjoy xx
Kathy Johnson says
I like to use waxed dental floss to cut the rolls. I have never had much luck cutting into the roll – I always flatten the roll when I use a sharp object.
Great recipe!
Emilie Raffa says
It’s funny, I’ve heard so much about this tip but have never tried it! Will give it a go- thanks for the reminder :)
Julie P says
Sunday Yumminess. 1 Is this supposed to be dense like it was? 2 Should I have buttered the outside of the roll? 3 Looked done inside, but kind-of gummy so just 45 min or other reason? A lovely sharing with neighbors recipe if you don’t have lots of mouths in house. Thanks.
Emilie Raffa says
Hi there! No: the rolls should be soft, light and airy. Dense rolls could be due to a few things. Too much flour, inadequate gluten development, baking temperature etc… Next time, be sure to weigh all ingredients (if not doing so already), make sure the dough doubles in size during the bulk rise, and check your oven temperature. Since the rolls looked done but were gummy on the inside, it sounds like an oven temperature issue- use a thermometer to check for accuracy. Hope this helps, Julie :)
Mar says
Hi! Could I have the measurements of the glaze in grams? By the way, I used the cinnamon rolls recipe twice and they always turned out amazing!
Paul Swaggerty says
Nailed it. Thank you for the help.
Emilie Raffa says
You’re welcome, Paul! :)
Julie says
Can this recipe be made with success using sourdough discard from the fridge instead of active bubbly starter?
Cannon says
Can you make these cinnamon rolls without the egg?
Emilie Raffa says
I haven’t tested it myself, but many bakers have done so with success. Have a look at the comment section for ideas and substitutes!
Michael Hayden says
I just retired to Berlin, Germany this past summer from teaching Choral Music for 41 years in the USA. I have been wanting to make cinnamon rolls FOREVER! After receiving my first sourdough starter three days ago, I decided it was time! And so I dove in! THESE ARE THE BEST EVER!!!!!!! I cannot imagine making them without sourdough, particularly with the cream cheese icing. The only thing I changed was adding more cream cheese and a bit of salt to the icing….perfection. Thanks Emilie and after receiving your ok to substitute Buttermilk, I will make that change next time…which will be very soon! Michael Hayden, 2014 California Teacher of the Year!
Kathy says
These are absolutely the best cinnamon rolls I’ve ever had – they put Cinnabon to shame. They are so tender and fluffy, not hard and dry as some cinnamon rolls are. Love all your recipes Emilie and hopefully we can pay your restaurant a visit when we come to NY this summer!
Emilie Raffa says
Ahh… Kathy! You are too kind! Thank you. This made me smile. And yes: come visit us! We’re finally open for indoor dining (although the outdoor seating is beautiful too!). xx
Moriah says
Can I use a regular 9×9 pan?
Emilie Raffa says
Yes: a 9×9-inch pan should work.
Hillary says
I made this recipe with Sourdough Discard, about 3/4 cup, and it turned out perfectly! The dough rose just as it should and there was absolutely no difference to when I made this with active sourdough starter.
I have quite a strong starter but it was sitting in the fridge as discard for a week, so I’m pretty impressed by this rise! Worth a try for anyone who does have sourdough discard sitting around!
Emilie Raffa says
Fantastic, Hillary! How exciting… discard is a funny thing. Just when you think it’s not active, it actually is ;)
Martina says
I baked these yesterday morning and they are absolutely, unequivocally, the best cinnamon rolls I have had in my 5-plus decades of life!
The only thing I did differently than the recipe is I baked them in a deep, 9″ x 7″ rectangular Pyrex baking dish, lined with parchment (my springform pan is packed in a box somewhere) I also neglected to measure the dough and ended up with 9 equal sized pieces to make 9 rolls in the pan.
These are unspeakably good cinnamon rolls. I can’t wait to make them again as orange rolls with cardamom, as another reviewer wrote.
I’ve been using your beginning bread recipe form the website for years, and I bought your sourdough book last month. I have made 2 of the recipes so far and am just blown away by how delicious they are.
Thank you Emilie!
Emilie Raffa says
Oooo, fantastic Martina! Thanks for sharing your tips. Glad you hear your are enjoying the book and sourdough :)
Paul W says
I’ve made this recipe countless times and it always turns out amazing! I like to add a bit of orange zest and orange extract to the icing, and some cardamom to the filling for a bit more complexity. After cutting and shaping I prefer to chill the rolls for an additional 24 hours–I find it amplifies the tang. Served with a pour over coffee & a side of scrambled eggs, I’m not sure if there’s a better breakfast to be had!
Emilie Raffa says
Paul, the addition of orange zest sounds absolutely divine. Love orange zest. Send me some please! With coffee ;)
Kevin says
This looks delicious! I’m just waiting for my starter to ripen, then I’m going to make a batch. I have a question: do you recommend all purpose flour rather than bread flour for this recipe? Thanks
Emilie Raffa says
Hi Kevin! All purpose flour is best for this recipe. It has a lower protein content than bread flour, which will make the rolls more tender and less chewy. For more information on flour types and how they play a role in bread baking, check out this post- Bread Flour vs. All Purpose Flour: What’s the Difference?
Michael Hayden says
HI Emilie!
I am about to make these and I have a couple of questions. I am retired in Berlin, Germany and I have 405 Flour and wonder if that is ok to use? I just made a coconut cake with it and it turned out super. Secondly, can I substitute Butter milk for the milk in the recipe? I just got my first sourdough starter yesterday and your recipe will be the first recipe I make. I cannot wait!
Michael Hayden
2014 California Teacher of the Year
Emilie Raffa says
Hi Michael! This is a great question. I’ve never used 405 flour before. However, from what I understand it has an 8-10% protein content (depending on the brand), which is great for cakes and pastries. It might not be strong enough for bread or bread rolls. If you use 405 flour here, consider reducing the liquid to compensate. Or, if there is another flour similar to American all purpose flour, try that instead. Buttermilk would be lovely in this recipe! Enjoy!
Sara Beth Pritchard says
Hi! I was wondering if there’s a maximum amount of time they can be in the fridge? With my schedule and it’s craziness, I was planning on making the dough thursday evening, letting it bulk rise overnight, and then rolling and shaping the rolls friday morning and then keeping the rolls in the fridge from friday morning until early saturday morning when I’m ready to bake. That’s about 24 hours in the fridge. Do you think that’s ok?
Anne says
I’ve been trying to find a good sourdough cinnamon roll recipe since Christmas without success – bingo! this is it. Followed the instructions to a T for my first time and they came out just like the photo! Thank you SO MUCH!
Now I’ve got my head round the timeline I think next time I’ll start them in the morning, do the bulk rise in the day and then shape them in the evening so they can spend the night in the fridge and then leave them to puff up while i take the dog out,, they can be cooking while I’m washing the mud off ready for breakfast . Perfect!
Emilie Raffa says
Anne, this is SO great! I’m happy you liked the cinnamon rolls. You are very welcome- enjoy the recipe.
PS: love your timeline with the dog! ;)
Lola Wegrostek says
Hi
Can I use a Levito Madre sourdough starter? Should I reduce amount of water?
Thank you :)
Kristina says
This was any first time making homemade cinnamon rolls and they were a big hit.
Emilie Raffa says
AMAZING! So glad to hear this, Kristina. Thanks for the feedback :)
Jenee O says
I cant wait too make these! I will be making them with a nut milk I’m thinking coconut but I prefer a homemade cashew hemp milk. Have you tried or anyone else had success with this substitution?
Emilie Raffa says
Jenee, these rolls will absolutely work with unsweetened nut milk- your cashew hemp will be fine. I haven’t tried it with coconut milk, but other bakers here have done so with success. Enjoy!
Lindsay says
I used Almond Breeze Original Unsweetened milk yesterday along with Earth’s Balance. I also added 1.5 TBP of flour to the dough because we’re in Denver at altitude. Worked like a charm! First time I’ve ever made cinnamon rolls, and they are now in the rotation for sure. (I may have also added rum soaked raisins because I’m pregnant and can’t otherwise drink. I’m not mad about these choices! Will definitely prep and freeze a few batches of these for when the baby comes).
Alexis says
I used hemp and Earth Balance “butter,” no issues! :)
Marcia says
Excellent recipe! Came out exactly as described. I think the video is essential though, accompanying the written recipe. I don’t have a spring pan but used a newly purchased deep rectangle 7”x11” Pyrex and the rolls stayed soft and moist.
Emilie Raffa says
Thanks for your feedback, Marcia! Video is on my list ;)
Briana says
Hi! I made the dough with super active starter yesterday and let it sit to rise overnight but it didn’t rise :/ Any tips? I just turned my oven on low an have the bowl near the vent to see if the warm air will help it to rise now…but I think it may just be a lost cause.
Emilie Raffa says
Temperature! It’s probably not warm enough. I’d suggest moving it to a warmer spot (which you already did!). Next time, keep the dough in a warm spot for the duration of the bulk rise (this could be in the oven with the light on, in a proofing box, warm room etc).
Pat says
This is probably the 4th or 5th time I’ve used this recipe for Cinnamon Rolls and it is always a big hit. This time I used the recommendation for the enhanced dough with the additional butter and flour. Wow! What a silky smooth dough to work with. I also changed up the timing to fit my lifestyle a little better. I’m no good at starting recipes in the evenings after a long day. I am retired, but I prefer to do my recipe prep early the day before and bake in the mornings. This time I made the enhanced dough around 3 PM and transferred the dough to the bowl for the bulk rise. Instead of starting the bulk rise, I covered the bowl with plastic wrap and immediately put it in the fridge for a few hours. I set an alarm to remind me to remove the dough from the fridge and start the bulk rise around 10 PM. This morning, around 7:30 AM, I found the dough had doubled nicely and I continued with the remaining steps as written. The rolls baked up beautifully. Thanks for this deliciously flexible recipe.
Emilie Raffa says
This is what sourdough is all about- adapting your routine to suit your needs! I’m thrilled you liked the enhanced dough, too. isn’t everything better with more butter? xx
Coby Koester says
Hi, Indo not have a stand mixer or dough hook or a paddle. Is there a way to modify your recipe so that I can mix the dough with my hands /wooden spoon?
I made the chocolate chip cookies yesterday. My daughter said “ Seriously these are the best chocolate chip cookies I have ever had!”
Coby
Emilie Raffa says
Coby, that’s fantastic! Glad your family liked the cookies :)
You can certainly make these rolls by hand. Follow the mixing instructions as written, just use a large bowl and wooden spoon. Once combined, knead by hand until the dough is smooth and elastic, 6-10 minutes. Add a dusting of flour if the dough is a bit sticky. Do not worry about over kneading (this is not easy to do by hand).
Cindy says
Is the AP flour in your recipe unbleached? Can bread flour be substituted if unbleached AP can’t be found?
Emilie Raffa says
Yes: I always use unbleached ap flour. Depending on the brand, bread flour can be used but you’ll need to add more liquid to the dough (it absorbs more water than ap flour). The texture will also be chewier.
Gina says
I was wondering if I could use discard starter as opposed to a bubbly starter (lots of discard to use up) and if so would I need to adjust the recipe in any way? Or what the difference would be?
Thank you!
Emilie Raffa says
Gina, unfortunately sourdough discard is usually not active enough to make bread dough rise. I wouldn’t advise using it here, just in case. You would have to add instant yeast to the recipe- maybe 1 tsp? Keep in mind, instant yeast will make the dough rise a lot faster.
Gina says
Thanks for the speedy reply! I would prefer not to use active yeast, personal choice. Thank you for the advice
Emilie Raffa says
Totally understand. Come to think of it, there might be an option to add baking powder, but since I haven’t tested it specifically, I do not want to lead you into the dark! If you need more info on Sourdough Discard, check out this 101 post.
Amy L Babich says
I didn’t realize that this recipe called for fed starter. I’m a newbie so don’t have the lingo down just yet. I’ve made your recipe 3 times with discard. I store my starter in the fridge for a week. Take it out, feed a portion and put back in fridge, make my sour dough bread and these cinnamon buns with discard. No issues with rising yet.
Steffania Paul says
Thank you for the recipe! If I omit the sugar in the dough, will the rise time be the same? Thanks again!
Emilie Raffa says
It might take a little longer, but nothing to worry about at all. There’s little sugar in the dough to begin with :)
Rebecca says
They were really tasty. My husband asked me to make them again soon.
I would have appreciated some information on how to make whipped cream cheese. That is nothing that is readily available in the shop in the UK.
Emilie Raffa says
Hi there! Totally understand. Whipped cream cheese is widely available in US grocery stores. But not to worry- you can easily use regular cream cheese instead and simply beat it to a lighter consistency.
Erin ivy says
Hey 4th time making these! QUESTION If I do a double batch, make one as instructed for the next day, can I make the 2nd batch of dough and put it straight into the fridge to take out the day after? I have enough ready starter ready for 2 now rather then waiting a extra day and a feed. ALSO If my husband wasnt my husband he would have proposed again lol his words! You have helped me master sourdough Thank you!! Cant wait to get my hands on your book!!
Emilie Raffa says
Hi Erin! You can, but it wont rise much (most cinnamon rolls made with instant yeast call for this step). You would have to continue the bulk rise the following day to compensate. Alternatively, you can make two separate batches of dough; one to bake and the second to shape and freeze (to bake later).
Kim says
The bulk rise overnight is to in fridge or outside?
Also, can I make the whole process in on day?
Thanks
Emilie Raffa says
In the recipe as written, the bulk rise is done at room temperature overnight (not in the fridge).
However, if you want to make & bake the rolls on the same day, you would follow a different method. Start in the morning, bulk rise at around 80 F and bake later in the day.
Jayne Wragg says
Fabulous recipe, a great hit. Wondering if I could use the dough recipe minus the sugar to make cheese and vegemite scrolls?
Emilie Raffa says
Absolutely!
Don says
2nd time I’ve made these. Amazing! I added 1 tsp of vanilla extract to the butter filling and 1/2 tsp to my glaze (simple icing sugar glaze). The hint of vanilla adds an extra layer of luxury!
Emilie Raffa says
Oh my goodness, sounds so good! Yum!
Debbie says
Are you supposed to warm the milk before adding?
Meg says
Wow these were amazing!! The perfect light dough with a hint of sour taste – so good! After spreading it out, my filling mixture didn’t look as much like ‘wet sand’ as the picture so I brushed some of the dry mix off…next time I think I will keep the extra dry filling on as a bit more filling would have made these even better! Will definitely be making again, thanks Emilie!