sourdough cinnamon rolls

These Sourdough Double Chocolate Babka rolls taste as good (if not better) than a babka, minus all the mess and fussiness. 

Sourdough Double Chocolate Babka Rolls (Vegan)

sourdough starter (40% hydration)

bread flour

water

spelt flour

dutch processed cocoa powder

sugar

plant milk

salt

stiff levain from above

vegan butter

vegan dark chocolate chips

vegan butter (unsalted)

almond butter

tsp vanilla extract

Tbsp sugar

sea salt

Tbsp sugar

boiling water

First build the stiff levain and leave it to rise to peak (tripled in size). Mine take about 4 hours at 28 °C.

Build Your Levain

Mix 60g of boiling water with 60g of bread flour and leave it aside until cooled.

Yudane

Once the stiff levain has risen to peak. Add the stiff levain to all the ingredients (except butter) into the bowl of a stand mixer. Mix until everything is incorporated and gluten has slightly developed (around 5-6 mins).

Add butter gradually and slowly. Continue kneading the dough until it reaches the window pane stage (around 10-12 mins).

Let the dough rise at room temperature for around 3 hours or until it doubles.

When the dough has almost finished its bulk fermentation, prepare the filling. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water until melted. Make sure the bottom of the bowl doesn’t touch the water underneath. Remove the bowl from the heat, stir in the sugar and your choice of nut or seed butter, then set aside to let it cool a bit before spreading it to your dough.

Using floured fingertips, flip the dough over, give it a nice pat to degas it a bit. Gently roll into a rectangle (around 16″ x 12″). If you find it hard to roll, let it rest for 5-10 minutes before trying to roll again. Gently spread the filling evenly on the dough, leaving a 1/2-inch border around the edges.

Again, using floured fingertips, carefully roll the long side of the dough. I find pressing it down while rolling makes it easier. Once you get to the end, roll the dough so that the seam side is facing down.

Line a baking tray or in this case, I’m using a cast iron pan. Cut the dough into 8 rolls using a dental floss.

Place the rolls on the pan, cover and let it rise for 3 more hours until almost doubled in size.

Mix 2 tablespoons of sugar dissolved in 3 tablespoons of water to make the “egg” wash.

Preheat your oven to 180°C. Brush the rolls with “egg” wash. Bake them for around 25-30 minutes or until the top is golden brown.

Dough

These soft, overnight sourdough cinnamon rolls are the perfect weekend or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filing, they are guaranteed to be a huge hit.

Soft Sourdough Cinnamon Rolls 

160 g (2/3 cup) milk, whole or 2%

g (2 tbsp) unsalted butter, melted (see note below)

g (1/2 cup) bubbly, active sourdough starter

g (2 tbsp) granulated sugar

300 g (2½ cups) all-purpose flour (I use King Arthur)

g (1 tsp) fine sea salt

cooking spray

g (2 tbsp) unsalted butter

g (1/2 cup) granulated sugar

cinnamon

level tbsp. flour

tbsp unsalted butter, softened

whipped cream cheese, room temperature

powdered sugar, sifted (add more if you like it sweet!)

milk

For a richer dough, increase the butter

Make sure the melted butter

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 &amp; 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.

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&#8217;s too sticky add a small bit of flour.

Baker's Schedule 

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&#8217;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.

Bulk Rise

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. 

Roll the Dough

Combine the cinnamon, sugar and flour in a small bowl; set aside. Melt the 28 g (2 tbsp) of butter in a shallow pan or microwave. Once the butter has cooled slightly, brush the entire surface of the dough, including the top, bottom and sides. Sprinkle the dough with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands.

Make the Cinnamon-Sugar Filling

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 &#8220;mark&#8221; the dough first to make sure  each piece is roughly the same size.

Shape &amp; Cut the Dough

Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you&#8217;d like to chill or freeze the rolls, please refer to the &#8220;Make-Ahead&#8221; option in the Baker&#8217;s Schedule at the top of this recipe. 

Second Rise

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. 

Bake the Cinnamon Rolls

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.

Make the Glaze

Wonderful recipe, my rolls turned out great! I made a second batch with apricot preserve and frangipane filling and it was amazing.

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!

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!

My rolls turned out awesome!  Great recipe, huge hit with the family!

These are my new favorite thing to bake. I crave these weekly! My friends and family loooove them.

These are so tender, easy and yummy!  Family devoured them!!! Thanks for sharing.

These sourdough cinnamon rolls are sweet, buttery, fluffy, and the perfect breakfast treat. The fermentation process gives the cinnamon buns a delicious tang, for the perfect balance of sweet, sour, and oh, so soft. You have to try this delicious recipe.

Sourdough Cinnamon Rolls With Cream Cheese Topping

sourdough starter

flour

coconut oil

honey

eggs

tsp baking soda

tsp baking powder

tsp salt

butter

organic brown sugar

heavy whipping cream

Cream Cheese Topping:

oz cream cheese

heavy cream

maple syrup

tsp vanilla extract

In a bowl, combine fed sourdough starter, flour,...

In a bowl, combine fed sourdough starter, flour, honey, water and melted coconut oil. Mix together and then form into a ball.

Place the dough in a greased bowl and...

Place the dough in a greased bowl and cover the dough with beeswax wraps or plastic wrap.

Allow to rest in warm place overnight or...

Allow to rest in warm place overnight or up to 24 hours. 

Add eggs, baking soda, baking powder and salt...

Add eggs, baking soda, baking powder and salt to the bowl, and combine well with your hands.

Cover it with a tea towel and put...

Cover it with a tea towel and put it in a warm place for about an hour.

In a bowl, combine melted butter, organic brown...

In a bowl, combine melted butter, organic brown sugar, and cinnamon. Stir.

Lightly dust the counter with flour, and roll...

Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness.  

Add butter and cinnamon-sugar filling to the dough...

Add butter and cinnamon-sugar filling to the dough and spread evenly. 

Roll the dough up as tightly as you...

Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll

Slice to make 12-14 total sourdough cinnamon rolls. 

Place the rolls into a well-seasoned 14" cast...

Place the rolls into a well-seasoned 14" cast iron skillet. 

Cover them with about 1/2 cup of heavy...

Cover them with about 1/2 cup of heavy whipping cream. Allow this to soak in and rise in a warm spot for about 1/2 hour to an hour.

Bake them in a 375 degree oven for...

Bake them in a 375 degree oven for 15 minutes or until the rolls are . Allow them to cool a bit.

In a cast iron skillet over medium heat,...

In a cast iron skillet over medium heat, add cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract. Stir until combined. Use immersion blender to get smooth if desired.

Pour over cinnamon rolls and enjoy. 

These sourdough cinnamon rolls are so good! We love anything made with sourdough because we always have our sourdough starter ready to go!

Sourdough Cinnamon Rolls

white sugar

olive oil (can use corn, vegetable

all-purpose flour

butter (or 1/2 cup)

brown sugar

walnuts

Mix starter, warm water, salt, sugar, oil, and 3 cups flour in a large bowl. Pour out onto floured surface and work with it until you can pick it up and place in an oiled bowl. Turn the dough once so that it is oiled on both sides, cover and let rise overnight. (I cover it with a clean dishtowel).

The next morning, punch down the dough, take out and put on floured surface and roll out to about 1/2 inch thick rectangle. Soften butter in the microwave just to spreading consistency and spread over the dough, sprinkle with 2 tablespoons cinnamon, and half cup of brown sugar. Roll the dough up into a long roll and cut into slices. Place in round cake pan or cast irons skillet (I cover them with a dish towel) and let rise about 5- 6 hours.

Once rolls have doubled in size, bake on 350 for 30-40 minutes or until brown on top. Then add optional nuts and glaze. Serve warm.

Light, fluffy, and perfectly sweet, these cinnamon rolls are a great way to use up your sourdough discard and impress your friends and family.

Sourdough Discard Cinnamon Rolls

600 Grams Water, Warm ((2 1/2 Cups))

18.6 Grams Dry Active Yeast ((2 Tablespoons))

226 Grams Sourdough Discard, Fed, Unfed,

1020 Grams All-Purpose Flour ((8 1/2 Cups))

Grams White Granulated Sugar ((1/4 Cup and 2 Tablespoons))

54.5 Grams Vegetable Oil ((1/4 Cup))

300 Grams White Granulated Sugar ((1 1/2 Cup))

Grams Ground Cinnamon ((2 Tablespoons))

56 Grams Butter, Melted ((1/4 Cup))

226 Grams Cream Cheese, Softened ((8 Oz. Block))

113 Grams Butter, Softened ((1 Stick))

520 Grams Powdered Confectioner's Sugar ((4 Cups))

4.34 Grams Vanilla Extract ((1 Teaspoon))

((1/4

Grams Milk, to taste ((2 Tablespoons to 1/4 Cup))

In the bowl of a standing mixer, combine the warm water and the yeast. Stir and then let the yeast sit for 10 minutes to proof.

Add the sourdough starter and stir until well incorporated.

In a separate bowl, whisk together the flour, sugar, and salt.

Add the flour mixture to the yeast mixture and the vegetable oil to the standing mixer bowl.

On a low setting, use the dough hook of the standing mixer to knead everything together. Continue to mix until the dough pulls away from and cleans the sides of the bowl.

Turn out the dough onto a lightly greased surface and shape into a round.

Place round in a lightly greased container with a lid. Let dough rest until double in size, about 45 minutes to 1 hour depending on kitchen temperature.

Make the Dough

In a small container, combine the cinnamon and sugar. Mix well and set aside.

In a small container, melt the butter and set aside.

Turn out the dough onto a lightly greased surface. Divide into four sections.

Roll out one section into a rectangle. Brush one quarter of the butter onto the rectangle. Sprinkle one quarter of the cinnamon sugar over the dough.

Starting at the longest edge of the dough roll toward the opposite side (so resulting dough is wider than it is long).

Use unflavored waxed floss or kitchen scissors to cut the dough into 6 pieces. Place on a lightly greased baking sheet.

Repeat with the remaining dough, butter, and cinnamon sugar to make a total of 24 cinnamon rolls.

Cover the rolls and let rise for 30 minutes to 45 minutes until puffy.

Make the Filling and Shape

Preheat the oven to 400° Fahrenheit (204° Celsius).

Bake the rolls for 16 to 18 minutes.

In a mixing bowl, use an electric hand mixer to combine the cream cheese, butter, and vanilla extract.

Mix in the powdered sugar and salt.

A tablespoon at a time, slowly mix in the milk, until the frosting achieves your desired consistency.

Frost the cinnamon rolls with the cream cheese frosting and enjoy!

Bake and Frost

Learn how to make overnight Sourdough Cinnamon Rolls with minimal effort. No need for a stand mixer or a second rise, they bake up fluffy and delicious! This recipe is perfect for beginners and it&#039;s a great way to use sourdough starter discard. See notes for adjustments in warmer months!

Sourdough Cinnamon Rolls Recipe

butter (cold)

all-purpose flour (see notes)

sourdough starter discard

buttermilk (see notes)

honey (or granulated sugar)

fine sea salt

baking powder (hold back in initial mix)

baking soda (hold back in initial mix)

butter (melted)

vanilla extract

Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)

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