Sourdough Cinnamon Rolls Recipe
Learn how to make overnight Sourdough Cinnamon Rolls with minimal effort. No need for a stand mixer or a second rise, they bake up fluffy and delicious! This recipe is perfect for beginners and it's a great way to use sourdough starter discard. See notes for adjustments in warmer months!
Ingredients
- 8 tablespoons butter (cold)
- 2 1/2 cups all-purpose flour (see notes)
- 1/3 cup sourdough starter discard
- 1 cup buttermilk (see notes)
- 1 tablespoon + 1 teaspoon honey (or granulated sugar)
- 3/4 teaspoon fine sea salt
- 1 teaspoon baking powder (hold back in initial mix)
- 1/2 teaspoon baking soda (hold back in initial mix)
- 3/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons butter (melted)
- 1 tablespoon butter (melted)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Directions
- 1
Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)
- 2
Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.
- 3
Shape the rolls and place them in a round disposable tin lined with parchment paper. Cover with plastic wrap and then tightly with foil before freezing for up to 3 months. When you're ready to bake, preheat the oven to 350°F (176°C). Uncover the rolls and bake them for 40-45 minutes, or until the tops are golden brown.