For best results, use a high-quality all-purpose flour. The fermentation time may vary depending on the strength of your sourdough starter and the ambient temperature. Be patient and allow the dough to fully double in size. If you don't have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or white vinegar. For an extra touch of flavor, add 1/2 cup of chopped pecans or walnuts to the cinnamon-sugar filling. These cinnamon rolls are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Sourdough Cinnamon Rolls
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME8 hrs 50 mins
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SERVING15 People
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VIEWS15
These sourdough cinnamon rolls boast a tangy, complex flavor profile thanks to a long fermentation process. The combination of unfed sourdough starter and buttermilk creates an irresistibly soft and chewy texture that will have everyone begging for more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol18 mg
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Fiber2 g
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Protein5 g
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Saturated Fat4 g
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Sodium275 mg
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Sugar11 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large glass bowl, combine 3 cups all-purpose flour, buttermilk, unfed sourdough starter, 2 tablespoons cubed butter, and granulated sugar. Mix well until a shaggy dough forms. Cover the bowl tightly with plastic wrap and let it rest in a warm place until doubled in size, approximately 8 to 12 hours.
02
StepPreheat your oven to 350 degrees F (175 degrees C).
03
StepIn a small bowl, whisk together the baking powder, salt, and baking soda. Add this mixture to the fermented flour mixture and mix thoroughly.
04
StepTurn the dough out onto a lightly floured surface. Knead the dough until it is soft and pliable, adding more flour as needed to prevent sticking. Roll the dough out with a floured rolling pin into a rectangle approximately 1/4 to 1/2-inch thick.
05
StepIn a separate bowl, combine the 6 tablespoons of melted butter, brown sugar, and ground cinnamon. Mix until it forms a smooth, spreadable paste. Evenly spread this cinnamon-sugar mixture over the rolled-out dough.
06
StepCarefully roll the dough up tightly into a cylinder shape. Using dental floss or a serrated knife, cut the dough into 1/2-inch thick slices. Arrange the cinnamon rolls in a lightly greased cast iron skillet or baking dish.
07
StepBake in the preheated oven for 20 to 30 minutes, or until the cinnamon rolls are golden brown and cooked through. Let cool slightly before serving.
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Please Rate
Prudence Mclaughlin
Jun 26, 2025Next time, I'm going to try adding a cream cheese frosting. Thanks for the recipe!
Dayton Oconner
Jun 24, 2025The long fermentation is totally worth it. They're so light and fluffy!
Vinnie Reichert
Jun 14, 2025I didn't have a cast iron skillet, so I used a regular baking dish and they were still delicious.
Janet Bergnaum
Jun 13, 2025My starter wasn't very active, so I added a pinch of yeast to the dough. They turned out great!
Cornell Becker
May 29, 2025These are the best cinnamon rolls I've ever made! The sourdough adds such a unique flavor.