sourdough sweet rolls

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

water

flour

coconut oil

honey

eggs

tsp baking soda

tsp baking powder

tsp salt

butter

organic brown sugar

cinnamon

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. 

A simple, homemade recipe for soft sourdough sweet rolls made with sourdough starter, mixed berries and a lemon glaze.

Sourdough Berry Sweet Rolls

all-purpose flour

unsalted butter (cold)

milk

sugar

salt

berries (chop larger pieces)

lemon

vanilla extract

lemon juice

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Feed your sourdough starter

Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a fork to toss with the butter. Add the active sourdough starter, milk, sugar and salt. Mix with a spatula until the ingredients are well incorporated and there are no dry bits in the bowl. Use your hands to help bring the dough together.  Cover the bowl and let rest on the counter for 1 hour.

Knead the dough on the counter for 1 minute or until it is smooth. Cover the bowl and let rest on the counter for 8-10 hours. The dough should double in size.

Make the dough and first rise

Place the sugar, flour, lemon zest and cinnamon in a bowl. Use a spatula to mix and set the bowl aside.

Flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12&quot; x 18&quot; rectangle.

Spoon the sugar mixture evenly over the surface, leaving a half inch bare along the edges. Sprinkle the berries over the top. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces (approximately 1.5 inches). Arrange the portions in a greased 9&quot; x 13&quot; baking dish.

Cover the rolls with a clean kitchen towel and allow them to come to room temperature and the berries to release their juices. This should take about 2 hours.

Shape and second rise

Preheat the oven to 400°F (204°C). Bake the cinnamon rolls for 30 minutes or until the tops are golden brown. Remove and allow them to cool while you make the lemon glaze.

Bake

Combine the powdered sugar, lemon juice, melted butter and milk in a bowl. If the glaze is too thick, add a teaspoon of milk at a time to avoid over-thinning of the glaze. (If the glaze is too thin, add more powdered sugar to thicken it.)

Pour the glaze evenly over the top of the sweet rolls and serve warm.

Make the lemon glaze

https://content.jwplatform.com/videos/kKWdHn5x.mp4

Soft, long fermented sourdough berry sweet rolls are easy to make with sourdough starter.

Sourdough Berry Sweet Rolls - Long Fermented!

Make the most decadent double chocolate sourdough sweet rolls. A rich chocolate dough is rolled up with a chocolate filling sprinkled with chocolate chips, and topped with a sweet icing.

Double Chocolate Sourdough Rolls

all purpose flour

cocoa powder

baking soda

baking powder

butter (melted)

dark cocoa

chocolate chips

vanilla

The night before combine the starter, water, flour, cocoa powder, oil, honey and eggs in the bowl of a stand mixer. Knead with a dough hook, at medium-low speed, until it is smooth and elastic. It should easily pull away from the sides of the bowl. Cover with plastic wrap, a beeswax wrap, or a lid.

Let the dough rise overnight at room temperature (in a warm spot). It should double. About 8-10 hours or slightly longer.

The next day, add in the baking soda, baking powder, and salt. Mix until well combined. Knead for about 5 minutes in the stand mixture until the dough becomes stretchy.

Preheat the oven to 375 degrees.

In a separate small bowl, combine butter, sugar, and cocoa powder.

Roll dough on a lightly floured surface into a 12” by 16” rectangle with a rolling pin.

Spread cocoa and butter mixture. Sprinkle it with chocolate chips (or chopped dark chocolate).

From the short end, roll tightly.

Cut into 1” rolls with a sharp knife or string. (This will yield 12 rolls)

Place in a 9” by 13” baking dish, or a large cast iron skillet, and bake for about 25 minutes or until they are baked through, and start to turn a little golden brown around the edges.

Allow to cool for a bit.

Create the glaze by mixing the ingredients in a large mixing bowl.

Pour over the top of the rolls. Enjoy.

If you like cinnamon rolls and you like banana bread, you are going to fall in love with these Sourdough Banana Cinnamon Rolls. These soft rolls have a delicious brown sugar walnut filling and topped with a rich cream cheese frosting. But a naturally leavened banana dough is what makes these rolls truly special. This dough for the recipe is leavened using sourdough starter. If you’re not sure what sourdough starter is, check out my <a href=u0022https://madeinmotherhood.com/6751/how-to-make-a-sourdough-starter/u0022>How to Make a Sourdough Starter</a> post to learn all about it. If you are already familiar with sourdough and just starting your fermented journey, take a look at my <a href=u0022https://madeinmotherhood.com/6749/sourdough-for-beginners-a-guide-recipe/u0022>Beginners Sourdough: A Guide and Recipe</a>. Take a look at my <a href=u0022#samplebakersscheduleu0022>Sample Bakers Schedule</a> before you begin so you have a better idea on when to begin and how to plan ahead.

Sourdough Banana Cinnamon Rolls

215 g mashed banana (2 medium)

bread flour

g salt

113 g room temperature butter (1 stick)

tbs room temperature butter

brown sugar

walnuts

oz softened cream cheese

In a large bowl whisk together your active sourdough starter and milk until fully combined.

Whisk the mashed banana, sugar and egg into the starter mixture. Then, add in the flour and salt until a shaggy dough forms.

Melt the butter and allow it to cool until it is no longer hot to the touch. Add it to the dough and mix until it is fully incorporated.

Mix the Dough

After mixing, cover the dough with a damp cloth and allow it to rest for 30 minutes.

Uncover the dough and kneed in a stand mixer on medium speed with a dough hook attachment for about 10 minutes, or until the dough is smooth and elastic and fully pulls away from the sides. If working without a stand mixer strengthen the dough by hand. To do this perform three sets of stretch and folds.

Strengthen the Dough

Cover your bowl with a damp cloth to bulk ferment at 72°F(21°C) for 8-9 hours, or overnight. The dough will need to rise until it is almost double its original size. Rise times will vary depending on the temperature of your home, add or subtract time if your home is cooler or warmer.

Bulk Ferment

Lightly flour your work surface before turning out the dough. Pat the dough into a rectangular shape, and use a floured rolling pin to roll the dough into a 13″x15″ rectangle.

Roll the Dough

Mix the brown sugar and cinnamon in a bowl to make the filling and set aside.

Spread the room temperature butter onto the sheet of dough leaving a one-inch margin crosswise. This margin is to help seal the rolls once you roll up the dough.

Add the cinnamon sugar mixture and spread it evenly on top of the layer of butter. Next, add chopped walnuts or pecans if you like.

Make the Filling

Now that the filling is spread roll the dough up tightly. Start with the end opposite of the margin and roll inwards applying a gentle pressure.

Lightly wet your margin with water before sealing and allow your roll to rest seam down for a minute to ensure a tight seal. Then use a non-serrated knife cut your log into ten equally sized rolls.

Roll and Cut

Place your cut rolls into 9″x13″ pan and cover with a damp cloth. Allow them to rise at 70°F(21°C) for for 2 hours, or until they are about half of their original size. Rise time will depend on the temperature of your home.

Second Rise

Place your rolls in the center rack of a 350°F preheated oven and bake for 25-30 minutes.

While your rolls bake make the frosting. Whip together the softened cream cheese, butter, vanilla, and powdered sugar. Once out of the oven allow your sourdough banana cinnamon rolls to cool for 15 minutes before frosting.

Bake and Frost

My 3 of my 4 family members told me these were the best cinnamon rolls I’ve made in my 4 years of sourdough baking! 
They aren’t too sweet and have just the right touch of banana

These are so amazing that I shared them with friends and family!! Two of my friends came back and asked me if they could pay me for a pan and my mom begged me to make her a pan. Thank you so much for sharing this amazing recipe!!

These are delicious and the recipe is so easy to follow even for a “beginner” like myself! The frosting is divine. I can’t wait to try some of your other recipes!

Top 4 sourdough sweet rolls recipes from across the web

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Sourdough Cinnamon Rolls With Cream...

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Top 4 sourdough sweet rolls recipes from across the web

The most viewed sourdough sweet rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Cinnamon Rolls With Cream...

Sourdough Berry Sweet Rolls

Double Chocolate Sourdough Rolls

Sourdough Banana Cinnamon Rolls

The most viewed sourdough sweet rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine