Sourdough Cinnamon Rolls | Naturally Sweetened

I made a large batch of sourdough cinnamon rolls during the week of Christmas so that we could eat on them as the holiday approached. There seems to be something fitting about these sweet rolls and winter time…warm, delicious, and cozy while the world outside is oh so cold.

We all know that most cinnamon rolls are very unhealthy for us to eat, so I set out to create an option that was as healthy as I could provide my family. Note that these are still full of natural sugars, which, being better than conventional sugars, should still be consumed in moderation!

Interested in implementing other healthy sourdough recipes into your home? Check out these options: Honey-Sweetened Sourdough Chocolate Chip Muffins, Sourdough Pancakes | Naturally Sweetened, Sourdough Peanut Butter Crepes, Sourdough Red Lobster Biscuits. All perfect recipes for breakfast!


Looking for a healthier cinnamon roll option? One that contains the benefits of fermentation from sourdough and isn’t full of processed sugars? I have the perfect recipe right here! Naturally sweetened, long fermented, and way more delicious and filling than those canned options at the grocery store. I’ve listed the needed supplies and ingredients, step-by-step instructions, and tips for success down below. You’ll even find more info on how to start your own sourdough starter at the very end of this post. Enjoy!


How to Make Sourdough Cinnamon Rolls

What You’ll Need:

  • Electric stand mixer
  • Spatula
  • Measuring cups and spoons
  • Rolling pin
  • Whisk
  • Thread

Ingredients:

Rolls:

  • 1/2 cup of fed sourdough starter (discard will work too, but fed is best)
  • 1/2 cup of water
  • 1/2 cup of melted coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 4 cups of flour
  • 1/2 tsp of salt
  • 1 and 1/3 tsp of baking soda

Filling:

  • 1/2 cup of softened butter
  • 1/3 cup of honey
  • 2 TBS of cinnamon

Topping:

  • 1/3 cup of maple syrup or honey
  • 1/2 cup of heavy whipping cream
  • 2 tsp of vanilla

Instructions:

The Night Before:

1. Combine the fed sourdough starter, water, coconut oil, honey, and flour in an electric stand mixer. The dough will form a tough substance, so you may need to use your hands to finish combining the ingredients.

2. Place the dough in a large mixing bowl, cover, and allow to ferment for 8-24 hours at room temperature.

The Day of Baking:

1. When you’re ready to bake the cinnamon rolls, preheat the oven to 375 degrees Fahrenheit.

2. Mix the eggs into the fermented dough. It may seem as though the two will not combine well, but give it time! I’ve found that I often have to turn up the mixer speed for a bit and then slow it down once the ingredients begin working together. You can also use your hands.

3. Add the baking soda and salt to the dough and mix until well combined.

4. Roll the dough out onto a floured surface until it is about 1/4 inch thick.

5. For the filling: add all of the filling ingredients to a medium size bowl and whisk together until well combined. Softened butter is the best to work with for this recipe, but melted will do the trick as well (in case you forget to let it soften).

6. Use a spatula to spread the filling onto the dough. Make sure to get as close to the edges as possible and maintain an even layer.

7. Roll the dough up into a large cylinder, keeping it as tight as you can get it!

8. Slide a thread under the dough roll in order to clean cut about 2 inch slices. I’ve found this to be more effective than a knife because it doesn’t squish the rolls down. It should make anywhere from 12-14 rolls.

9. Place the cinnamon rolls in a 12 inch cast iron skillet or in a greased 9×13 baking dish. It’s ok if the rolls touch one another!

10. Bake for 25-30 minutes or until the rolls are lightly browned on the edges.

11. As the rolls are baking, combine all of the topping ingredients into a medium-size bowl and combine.

12. Pour the topping mixture over the cinnamon rolls one they are finished baking.

13. Serve warm and enjoy!

Notes:

  • Fed sourdough starter is the best option for getting a good rise for this recipe, but sourdough discard will work as well if need be.
  • Softened butter is the best to work with for this recipe, but melted will do the trick as well (in case you forget to let it soften).
  • It may seem as though the two will not combine well, but give it time! I’ve found that I often have to turn up the mixer speed for a bit and then slow it down once the ingredients begin working together. You can also use your hands.

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

How to Store Them

  • Store unfrosted in an airtight container at room temperature for 3-4 days.
  • Store frosted cinnamon rolls covered in the fridge for up to 1 week.

Do I Have To Mix It Up The Day Before?

Nope! You can mix the dough up the same day you plan to bake the cinnamon rolls. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.

Can I Freeze Them?

Yes! Either freeze them after baking (before adding the topping) or before you bake them. I suggest allowing them to thaw before baking for best results.

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

Other Yummy Sourdough Recipes

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