Soft and buttery sourdough rolls swirling with brown sugar and topped with cream cheese frosting- these sourdough rolls are new favorite! This is a completely foolproof and easy recipe, even for beginners. Learn how to make them in this post!
Sourdough: the “Secret” Ingredient
Adding sourdough starter to a classic cinnamon roll recipe takes these rolls to a whole new level! Who knew stepping up the cinnamon roll game could be this easy! Here’s why you should consider replacing the traditional yeast with starter…
- Eliminates the yeast taste. You know how even the best homemade cinnamon rolls usually have a slight yeasty taste? Well these do not! The sourdough element completely takes away that yeasty aftertaste and creates a smooth, buttery flavor.
- The sourdough flavor can be easily controlled. Some people may prefer a strong sourdough taste while others might like it less or not at all. You can completely control the “sourness” by adding to the sweetness, fermenting longer, etc.
- Health benefits. While this certainly cannot be considered a healthy recipe by any means there are some health benefits of sourdough versus traditional yeast. One being that many people with gluten sensitivities and even intolerance can eat sourdough goods because of the fermentation process.
If you do not have a sourdough starter you can learn how to make one here in this post! A am a firm believer that sourdough does not have to be complicated- ANYONE can learn to do this sourdough thing! Get my Beginner’s Guide to Simple Sourdough here.
Making This Recipe Without Sourdough
If you want to make this recipe asap you can do it with traditional yeast instead of sourdough (although they definitely will not taste as good!). You can make this recipe with traditional yeast by following all the same instructions/ingredients but swapping out the sourdough starter with 2 1/2 tsp active yeast and 1 cup of warm water. Allow the yeast to fully dissolve before adding the other ingredients. Make sure to allow the dough to fully rise (usually about 2-4 hours). This will help cut down that yeasty flavor we talked about in the last section of the post.
While it is definitely doable I highly recommend making yourself a sourdough starter, even if only for this recipe!
What goes better with cinnamon rolls than a great cup of mold free, chemical free coffee?!
Click Here to Shop
My friends over at Seven Weeks are dedicated to providing quality coffee with a cause. Every purchase you make Seven Weeks donates 10% to pregnancy centers across the country! These centers provide life-saving ultrasounds, healthcare, and education that prevents abortion and saves babies lives. Use code TORI10 at checkout to save 10% off your first order!
Jumbo Sourdough Cinnamon Rolls
Another key to making this the “best” cinnamon roll is the jumbo aspect. This recipe makes eight jumbo rolls or around sixteen standard sized rolls. If possible, I highly recommend making the jumbo version because they turn out to be the perfect texture of soft roll on the outside with a gooey, buttery center. And let’s be honest- you probably would eat two of the regular sized rolls anyways!
The only problem with a good jumbo roll can be getting the roll to cooperate in the rolling process. It took me a lot of trial and error before I found a good technique that works. Because of the stickiness of the roll (which you want!), even on a well floured surface the rolls can begin to stick a bit.
As you try to roll them up they may begin sticking and/or falling apart. Using a flat, metal spatula or a bench scraper you can use a flipping technique to roll up the dough (almost like rolling a ball of snow for a snowman). This technique also works really well of keeping the roll together in the transition from countertop to bakeware. Simply scoop up the rolled cinnamon roll with the spatula.
Cast Iron Baking
My favorite way to make any version of these rolls is in a large cast iron skillet! I have used all kinds of bakeware to make cinnamon rolls but nothing seems to bake them as well as cast iron. The flavor, texture, and cook time are all effected in positive ways.
- Flavor. The cast iron flavor mixed with the sourdough element of these rolls is absolute perfection! A well-seasoned skillet possesses a subtile buttery, salty flavor that bakes into the rolls. Mixed with the sweetness of the rolls and filling it creates a unique and delicious flavor!
- Texture. The biggest benefit of baking these rolls in cast iron is the texture they give the rolls. Because of the limited space the rolls all merge together in the rising and baking process creating a very gooey center with crunchy edges. The heat from the cast iron makes them extremely fluffy!
- Cook Time. The cook time is also less in the cast iron because of the heat factor.
Don’t have a cast iron skillet? Get my cast iron skillet from Lodge here!
Sourdough Cinnamon Rolls
Ingredients
Roll Dough
- ½ cup sourdough starter
- ½ cup warm water
- ¼ cup butter (½ stick)
- ¼ cup honey or cane sugar
- 1 egg
- 2 tsp baking powder
- 1 tsp salt
- 2-2½ cups all-purpose flour
Roll Filling
- 1 cup brown sugar
- ¼ cup butter (½ stick)
- 2 tsp cinnamon
- 1 tbsp all-purpose flour
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the roll dough by combining sourdough starter and warm water in a large bowl or bowl of a stand mixer. Allow to dissolve then add melted butter, sugar, and one egg. Mix well.
- Mix flour, baking powder, and salt then add 1 cup of the mixture to the roll dough. Add ½ cup of flour at a time until the dough is firm and slightly sticky. Cover the dough with a damp tea or kitchen towel and allow to ferment in the refrigerator for about 8 hours (or overnight).
- Make filling by combining softened butter, brown sugar, cinnamon, and flour in a mixing bowl.
- After the dough has fermented, roll out on a well floured surface in the shape of a rectangle with dough at about ¼ inch thickness.
- Rub filling all over the surface of the dough using hands to make sure it covers the surface completely.
- Cut the dough into eight 1½ inch strips (see note for) using a pizza cutter.
- Roll using a flat, metal spatula or bench scraper then flip onto the spatula to move easily to a 12" cast iron skillet or 9×13 casserole dish.
- Cover and allow to rise until doubled (about 2 hours).
- Bake at 350℉ for about 15 minutes.
- Allow to cool completely then ice liberally with cream cheese frosting.
Cream Cheese Frosting
- Combine softened cream cheese, powdered sugar, and vanilla in a bowl and mix with a hand mixer until the frosting is smooth. Allow to sit in the refrigerator while the rolls cool for best results.
[…] Sourdough Cinnamon Rolls with Cream Cheese Frosting […]