Super easy, yet rewarding, this recipe for easy long fermented sourdough cinnamon rolls is not only delicious but gut friendly too! We have taken the hassle and confusion out of baking with sourdough. Find out how easy it really is to make delicious homemade sourdough cinnamon rolls!
Today, I’m super excited to share with you a recipe that has been passed down from my mother, to me, to you! Long fermented sourdough cinnamon rolls. This recipe has been transformed from a yeast recipe, to a sourdough recipe, making it easier on your gut, and giving it a whole new flavor profile! These long fermented sourdough cinnamon rolls have a slight tang, making it go wonderfully with this recipe for cream cheese frosting!
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What ingredients will I need to make sourdough cinnamon rolls?
For the dough:
- 1 cup sugar
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 4 1/2 cups flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup softened butter
- 1 cup active sourdough starter
For the filling:
- 1/2 cup softened butter
- 1/2 cup sugar
- 1 – 2 tsp cinnamon
Frosting:
Refer to this recipe for cream cheese frosting.
How to make sourdough cinnamon rolls
Day 1:
In a bowl, combine all of the wet ingredients together. Mix until completely incorporated. Then mix in the dry ingredients until it forms a shaggy ball, cover with a cloth, and let it sit at room temperature for 30 minutes. After the 30 minutes is up, stretch and fold the dough 4 times and cover again. Let sit on the counter for an hour, and stretch and fold the dough again. Repeat this step 3 times.
After the three hours has passed, place the dough in the fridge covered overnight.
Day 2:
In the morning roll out your dough like you would if making regular yeast cinnamon rolls. Once rolled out, smear the butter on the dough, add the sugar, and cinnamon on top of the smeared butter.
Next, roll the dough into a tight roll, and cut each roll about 1 to 1.5 inches thick. Place each roll into a buttered pan.
Cover the cinnamon rolls, and let sit out on the counter in a warm place until the cinnamon rolls have almost doubled in size. This could take hours. Be patient!
When the cinnamon rolls have doubled in size it is time to bake. Preheat the oven to 375 degrees. Once preheated, place the pan of cinnamon rolls uncovered in the oven for 17 minutes. After 17 minutes check for doneness. If they are not done place them back in the oven for 2 minutes at a time until completely cooked.
Once done, take them out of the oven and let them completely cool before frosting them. Here is the frosting recipe I use every time I make cinnamon rolls!
From my family to yours, I hope these cinnamon rolls bring as much joy and togetherness to your home as they have to mine. Happy baking!
Know therefore that the Lord your God is God, the faithful God who keeps covenant and steadfast love with those who love him and keep his commandments, to a thousand generations, Deuteronomy 7:9
Easy Long Fermented Sourdough Cinnamon Rolls
Ingredients
- 1 cup sugar
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 4 1/2 cups flour
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 cup softened butter
- 1 cup active bubbly sourdough starter
Filling
- 1/2 cup softened butter
- 1/2 cup sugar
- 1 to 2 tsp cinnamon (depending on your preference.)
Cream Cheese Frosting
- Refer to the notes for my favorite cream cheese frosting recipe!
Instructions
- Day 1: In a bowl, combine all of the wet ingredients together. Mix until completely incorporated. Then mix in the dry ingredients until it forms a shaggy ball, cover with a cloth, and let it sit at room temperature for 30 minutes. After the 30 minutes is up, stretch and fold the dough 4 times and cover again. Let sit on the counter for an hour, and stretch and fold the dough again. Repeat this step 3 times.
- After the three hours have passed, place the dough in the fridge covered overnight.
The next day
- In the morning roll out your dough like you would if making regular yeast cinnamon rolls. Once rolled out, smear the butter all over the dough, and add the sugar, and cinnamon on top of the smeared butter.
- Next, roll the dough into a tight roll, and cut each roll about 1 to 1.5 inches thick. Place each roll into a buttered pan.
- Cover the cinnamon rolls, and let sit out on the counter in a warm place until the cinnamon rolls have almost doubled in size. This could take hours. Be patient!
- When the cinnamon rolls have doubled in size it is time to bake. Preheat the oven to 375 degrees. Once preheated, place the pan of cinnamon rolls uncovered in the oven for 17 minutes. After 17 minutes check for doneness. If they are not done, place them back in the oven for 2 minutes at a time until completely cooked.
- Once done, take them out of the oven and let them completely cool before frosting them. Here is the frosting recipe I use every time I make cinnamon rolls!
Maddie L.
These look so good! Definitely going to have to give them a try!
Sonja
Yummy! I’m already thinking of doing these next weekend! I have been looking for a sourdough cinnamon roll recipe so I shall take this for a test drive!
Sonja
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Nikki
These look so good, makes my mouth water!
Paige
These look delicious! I have recently ventured into making cinnamon rolls from scratch but still haven’t tried my hand at sourdough yet. Your pictures make me want to, though! I do have a question: How do you cut your cinnamon rolls? I have tried the thread trick and while it works I was wondering if there was an easier way to still get nice lines like yours?
Rebecca
You know what, I just use a butter knife. I’ve found that just the simple ways work just fine!
Tina
I need to try those! I have a friend that is sensitive to gluten, but she loves cinnamon rolls. I be she would approve of these! =D
Paige
These are so delicious!
Emily
These look fantastic! Can’t wait to try them.