A good cinnamon roll is so nostalgic. When I was growing up my mom would make the Rhodes cinnamon rolls usually for thanksgiving and Christmas mornings and other occasions. Waking up to the smell of sweet cinnamon buns… you cannot beat it,
I wanted to replicate those frozen cinnamon rolls and this recipe hits the spot for me. They are soft, flakey, gooey, sweet and everything else you want a cinnamon roll to be.
The best part is you can whip the dough up the night before and bake the next morning!
How to make the best sourdough cinnamon rolls
Mix your dough and allow it to rise
- I make these in a large mixing bowl (old fashioned style) but if you have a stand mixer with a dough hook, utilize it! (my dough hook is broken.. oops)
- I usually mix it up in the evening and allow it to rise overnight. In the morning we will roll it out, sprinkle our filling, cut and allow to rise one more time before baking!
- Alternative is mixing it up in the late morning, allow to rise during the day and roll and cut them before bed. then you can allow them to rise for an hour and place in the fridge over night. Whenever you’re ready to bake, bring them out and allow to rise for an hour to become puffy.
The next morning
Roll out the dough
- The next day I like to get up and shape them early so they don’t over proof. around 6am. (after shaping I sometimes go back to bed… shh)
- Roll the dough out on a floured surface until its about 1/4 inch thickness and about 15-16 x 12 ish rectangle
- Dusting your rolling pin with flour will help reduce sticking
Butter and Filling
- In a bowl mix together your brown sugar and cinnamon and mix well.
- Spread the softened butter all over, leaving a small space around the edges. I just use my hands for this, but you can use a kitchen brush, spatula or whatever your heart desires. Sprinkle on the cinnamon sugar mixture over the butter evenly and press down lightly
- Spray a 9×13 glass dish to prepare for the rolls.
Roll it up and cut!
- Start rolling the dough into a log with the long side using a little pressure to assure it is tight enough. When you get to the end, pinch the dough together a little bit to keep it shut and roll it so its seam side down.
- Cut into rolls. I do about 12, 2 inch ish rolls. For this you can use a sharp knife, dough scraper, or flavorless floss. I like to use my kitchen ruler and measure out every 2 inches by leaving indents in the dough so I know where to cut.
Before the rise
Second rise
Cover again for another rise
- Once you have all the rolls aligned in the pan, cover with a tea towel or plastic wrap for 1-2 hours or until nice and puffy
If you don’t have time, after one hour, you can place them in the fridge until you’re ready again. just pull them out.
Allow to come to room temp and rise, then bake.
After the rise… Beauty…
Time to bake
- Bake the cinnamon rolls @ 350 for about 40 minutes. Check for doneness and bake longer if needed.
- While they are baking, bake the icing! You can chose regular or cream cheese frosting! My kids prefer regular, but I Looooooove cream cheese frosting!
Make the frosting
- Cream together the softened butter and half the powdered sugar with a little milk. add more powdered sugar and a little milk until all of the powdered sugar is in. add the vanilla and whip for a minute.
Spread the frosting and TRY ONE.
- After cooling for about 10 minutes, spread your frosting all over.
- Cut one out and devour it.
Want to make them ahead?
Freezer make ahead option: Place the cinnamon rolls in a parchment lined 9×13 baking dish, cover well with plastic wrap and Freeze until ready to use. The night before you want to bake, remove the plastic wrap and replace with new plastic wrap or a tea towel. (keeping the old plastic wrap on will drip condensation) Defrost overnight at room temperature. Bake the following morning.
Ingredients
Method
Make the dough
- In a stand mixer (or large mixing bowl) Combine starter, water and milk and mix with a dough whisk or flat beater if using stand mixer. Switch to a dough hook and add all remaining ingredients and allow it to knead for 5 minutes. if using a mixing bowl, mix with dough whisk until you need to switch to your hands. Knead with your hands on the counter for 5-8 minutes add more flour if it's too sticky, it should be soft but not overly sticky. Place in a big oiled bowl, cover with plastic wrap and allow to rise overnight (8-10 hours).
- In the morning, mix up your Cinnamon sugar filling by combining the sugar and cinnamon in a small mixing bowl. Spray a 9×13 baking dish with cooking spray (or you can use butter)
- On a floured surface, roll the dough out to about 1/4 inch thickness and about 16 x 12 inch rectangle. spread the 1/4c softened butter all over leaving a small space around the edges, then sprinkle the cinnamon sugar filling over the butter and press down lightly.
- Roll the dough up into a log long ways, and cut into about 12 rolls. Place the rolls in the prepared 9×13 glass baking dish. Cover with plastic wrap or a tea towel and allow to rise for another 1-2 hours until risen and puffy.*See notes above if you run out of time or want to freeze/make ahead
- Bake at 350° for 40-45min, check for doneness and bake longer if needed.
Make the Frosting
- While they are baking, make your icing. Cream together the butter and half of the powdered sugar with 1 tbsp of milk. add the other half of powdered sugar and another small splash of milk, once its all together add in your vanilla and whip until it's fluffy.
- When the rolls come out, allow to cool for 10 minutes and then spread the icing on and enjoy!
Share your photos!
If you made this recipe, share a photo and tag me! @mamalydx4
Other sourdough recipes
- Overnight cinnamon roll focaccia
- Classic Sourdough Loaf
- Sourdough Strawberries and cream rolls
- Strawberry cheesecake swirl sourdough loaf
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