If you are looking for The Best Sourdough Cinnamon Rolls recipe from scratch, then you are in the right place! These can be made with active starter, or discard that has or hasn’t been long fermented. This recipe will definitely become a family favorite!
These soft and delicious sweet swirls of goodness, are not only the perfect treat, but easy to make!
If you love all things sourdough, like our family does, then you will absolutely love this recipe.
These sourdough cinnamon rolls are great for a breakfast treat, or special occasion. Another great breakfast option is some yummy, simple, & classic sourdough discard waffles.
This recipe can be made within only 30 minutes from start to finish!
What Can Sourdough Discard be used for?
- Cookies
- Tortillas
- Waffles
- Muffins
- Pancakes
- Cake
- Pie Crust
Is Sourdough Discard Good For You?
Yes! Sourdough is long fermented, which means it helps nutrients to be more bioavailable to our bodies.
Sourdough acts as a prebiotic, which means it feeds the “good” bacteria in our gut. Which in turn helps aid in digestion.
The fermentation process, “pre-digests” phytic acid within the grains. Non-fermented grains have phytic acid, which makes it harder for your body to break down and digest. When it is “pre-digested” through the fermentation process, our bodies are able to digest and absorb nutrients more easily.
Sourdough Starter vs Discard
Sourdough starter is made from a mixture of flour and water that goes through a process of fermentation.
It is a blend of wild yeasts and beneficial bacteria, also known as a prebiotic.
Sourdough starter needs to be maintained through a process of discarding some starter (discard) and feeding your starter more flour and water to keep it active and in an “alive state.” It’s in a more dormant state when it’s placed in the fridge, slowing down the fermentation process, becoming a sourdough “discard.”
Discard from an already established starter is considered long fermented discard.
When you’re in the beginning process of building a starter from scratch (flour and water), you also go through the process of discarding (discard) and feeding your starter (flour and water). This discard has not been long fermented, so you don’t have all the healthy benefits from it. However, it works just the same, and can be used for any sourdough discard recipe.
Tips for Making The Best Sourdough Cinnamon Rolls
- Preheat your cast iron skillet by placing it in the oven when you turn it on.
- When you are ready to put cinnamon rolls in the cast iron/oven, first put a tablespoon or 2 in the cast iron skillet to brown for 1 to 2 minutes before pulling skillet out.
- This step is to brown the butter
- Flour your work surface well to prevent dough from sticking
- Make sure you roll the cinnamon rolls as tightly as you can
- If dough is still sticky put flour on your hands
- A dough scraper really comes in handy with sticky dough but is not necessary to use
- Use thread or dental floss to cut the cinnamon rolls
Can You Freeze & Store Sourdough Cinnamon Rolls?
Yes! Just like most, if not all dough, you can freeze and store for a later time.
After making the cinnamon rolls and cutting them into shape, lay them flat on a baking sheet lined with parchment paper and place in freezer to freeze. Or you can stack them by layering with parchment paper.
Place in freezer for 2-4 hours until set, then place in freezer bags or proper freezer storage container to enjoy for a later time. That’s what makes this cinnamon recipe the best!
What Kind of Oil Can Be Used For Making The Best Sourdough Cinnamon Rolls?
I prefer butter, as it gives this recipe so much flavor. However, you can use coconut oil, which works just as well, or any oil of choice. I like coconut oil as well, as a second choice, but if I didn’t have either or, I would
Here is a recipe to the Best Homemade Butter!
What You’ll Need to Make This Recipe
Dough Ingredients:
- 3 cups of all purpose flour
- 2 tbs of honey
- granulated sugar or maple syrup works great too
- 4 tbs baking powder
- 1 tbs baking soda
- 1 tsp of salt
- 1 cup of cubed of grated butter
- 1 cup of sourdough starter
- active sourdough starter or discard works
- 2 eggs
- 3/4 cup of milk
Cinnamon Sugar Filling:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 1/2 tbs of cinnamon
- 1 tsp vanilla extract
Cream Cheese Filling:
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 1/4 cup whole milk or heavy cream
- 1 tsp vanilla extract
Tools:
- Large mixing bowl
- butter cutter
- or you can use a fork
- Dough Mixer
- Or just use a regular mixing spoon
- Cast Iron Skillet
- Thread or Dental floss
How To Make The Best Sourdough Cinnamon Rolls Step-By-Step Instructions
Feed your sourdough starter the night before, or use sourdough discard straight from the fridge.
Preheat your oven to 425 F. Place your cast iron skillet in oven to preheat with oven.
Add flour, salt, baking powder, baking soda, and granulated sugar (if that’s your choice of sweetened) into a larger mixing bowl, and mix until well combined.
If you’re going to use honey or maple syrup for your sweetener of choice then add now, and mix.
Cut butter into cubes or grate your butter into the bowl. Cut the butter with a butter cutter, or use a fork.
Add Sourdough Starter, eggs, and milk to the dry ingredients and stir until you have a shaggy dough.
Do not over stir or knead to dough, stop once it’s shaggy.
Turn your shaggy dough out onto a well floured surface.
Flatten with your hand the dough to a 6×9 inch rectangle. Fold dough over on itself like closing a book, and then fold it in half like a book again. Repeat flattening and folding 3x’s.
Lastly, roll our dough on a floured surface with a rolling pin to about 18×12 inch rectangle
Prepare the cinnamon filling
Put in a small bowl the melted butter, cinnamon, sugar and vanilla extract. Stir until well combined.
Once the mixture is combined slowly pour it on top of dough and use a pastry brush to evenly spread or a spatula.
Roll dough away from you. Roll it as tightly as you can, using a dough scraper helps from dough pulling apart.
Lastly cut the sourdough cinnamon rolls with either thread or dental floss into about 1″ pieces. It should come out to 12 rolls.
After cast iron skillet has preheated, place 1-2 tablespoons in skillet before removing it for 1-2 minutes. This will brown the butter.
Now remove the skillet from the oven and place the cinnamon rolls into cast iron one at a time.
Place cast iron skillet filled with the cinnamon rolls back into oven to bake at 425F for 15 to 18 minutes.
Prepare cream cheese frosting:
Once cinnamon rolls are baking in the oven it is time to make the frosting.
With a hand mixer mix the softened cream cheese on medium speed until smooth and no lumps. Then add sugar and mix again. Once mixed add in milk and vanilla extract and mix until combined. Set aside until cinnamon are done baking.
Once they are done baking pour the frosting over the top & enjoy. These will be the best cinnamon rolls you’ve tried!
Can You Prepare This Recipe ahead?
Yes! If you prepare the night before, then these delicious cinnamon will be ready within only 15 minutes!
Prepare the sourdough cinnamon rolls the night before then cover with plastic wrap and place in fridge. All you’ll have to do the next morning is preheat your cast iron skillet, brown the butter within it, and bake!
Either way these make the best sourdough cinnamon rolls and are quite fast & easy to make!
Some Of My Other Popular From Scratch Recipes:
- Best Homemade Mixed Berry Jam
- The Best Homemade Butter
- Step-By-Step Guide to Make Albondigas Soup
- Classic Sourdough Discard Waffles
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The BEST Sourdough Cinnamon Rolls Recipe
This fast and easy recipe makes the Best Sourdough Cinnamon rolls you'll ever try within only 30 minutes from start to finish!
Ingredients
- Dough Ingredients:
- 3 cups of all purpose flour
- 2 tbs of sweetener of your choice; granulated sugar, honey, or maple syrup
- 4 tbs baking powder
- 1 tablespoon baking soda
- 1 tsp salt
- 1 cup cubed or grated butter
- 1 cup sourdough (active starter or discard)
- 2 eggs
- 3/4 cup milk
- Cinnamon Sugar Filling:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 1/2 tbs of cinnamon
- 1 tsp vanilla extract
- Cream Cheese Frosting:
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 1/4 cup of whole milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Feed your sourdough starter the night before, or use sourdough discard straight from the fridge.
- Preheat your oven to 425 F. Place your cast iron skillet in oven to preheat with oven.
- Add flour, salt, baking powder, baking soda, and granulated sugar (if that's your choice of sweetened) into a larger mixing bowl, and mix until well combined.
- If you're going to use honey or maple syrup for your sweetener of choice then add now, and mix.
- Cut butter into cubes or grate your butter into the bowl. Cut the butter with a butter cutter, or use a fork.
- Add Sourdough Starter, eggs, and milk to the dry ingredients and stir until you have a shaggy dough. Do Not over stir or knead dough, stop once it's shaggy.
- Turn your shaggy dough out onto a well floured surface.
- Flatten with your hand the dough to a 6x9 inch rectangle. Fold dough over on itself like closing a book, and then fold it in half like a book again. Repeat flattening and folding 3x's.
- Lastly, roll our dough on a floured surface with a rolling pin to about 18x12 inch rectangle
Prepare the cinnamon filling
Put in a small bowl the melted butter, cinnamon, sugar and vanilla extract. Stir until well combined.
Once the mixture is combined slowly pour it on top of dough and use a pastry brush to evenly spread or a spatula.
Roll dough away from you. Roll it as tightly as you can, using a dough scraper helps from dough pulling apart.
Lastly cut the sourdough cinnamon rolls with either thread or dental floss into about 1" pieces. It should come out to 12 rolls.
After cast iron skillet has preheated, place 1-2 tablespoons in skillet before removing it for 1-2 minutes. This will brown the butter.
Now remove the skillet from the oven and place the cinnamon rolls into cast iron one at a time.
Place cast iron skillet filled with the cinnamon rolls back into oven to bake at 425F for 15 to 18 minutes.
Prepare cream cheese frosting:
Once cinnamon rolls are baking in the oven it is time to make the frosting.
With a hand mixer mix the softened cream cheese on medium speed until smooth and no lumps. Then add sugar and mix again. Once mixed add in milk and vanilla extract and mix until combined. Set aside until cinnamon are done baking.
Once they are done baking pour the frosting over the top & enjoy. These will be the best cinnamon rolls you've tried!
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