Sourdough Cinnamon Rolls (no yeast)

If you have been searching for a true Sourdough Cinnamon Roll - long-fermented, slightly tangy, and no commercial yeast - then look no further. These cinnamon rolls feature a tender, vanilla-scented dough, an ooey gooey buttery cinnamon filling, and a delicious cream cheese glaze. They are so fragrant and flavorful and such a fun way to use that bubbly sourdough starter!

Transform this dough into my Sourdough Star Bread aka snowflake bread for a holiday treat!

Recipe Background and Details

This recipe was inspired by my Sourdough Discard Cinnamon Rolls that have been a HUGE hit. From that recipe, I have had a few requests for a cinnamon roll that did not use any commercial yeast. I thought about just adding instructions to that post, but I feel like that can get a bit confusing so I decided to give these sourdough cinnamon rolls the space they deserved. I love the convenience and speed of a discard recipe but I really love when I have time for a long-fermented, naturally leavened sourdough recipe like this. Yes it takes more time for those little wild yeasties to work, but it is so much more satisfying and flavorful in my opinion. And really just so magical! I'm about 5 years into my sourdough love-affair and the magic is just as strong as ever.

Be sure to check out my Sourdough Pumpkin Cinnamon Rolls which can easily be a discard recipe as well!

Ingredients

The ingredients for these cinnamon rolls are super simple.

• milk: I usually use whole milk but have also made these with buttermilk powder (¼ cup mixed with 1 cup water). You could also make these with regular buttermilk, an alternative milk, goat or sheep milk, or half and half or cream thinned with a little water.
• sourdough starter: active and bubbly for this recipe - if you want to use discard or speed up the process use my Sourdough Discard Cinnamon Roll Recipe.
• sugar: I have used granulated sugar, sucanat, and brown sugar to make these. You can use honey or maple syrup but you'll need to add a bit more flour to make up for the added moisture.
• egg plus egg yolk: to add richness and softness to the dough.
• butter: soft, room temperature - unsalted or salted work fine in these cinnamon rolls or use a neutral oil or fat that you prefer.
• flour: I use unbleached, all-purpose flour.
• salt: I test all of my recipes with Diamond Crystal Kosher Salt.

See recipe card for quantities.

Instructions

As with all sourdough recipes, this process does take time but much of it is hands off. Be sure to check out the sample schedules I've included below for some ideas of how to fit this into your schedule.

• Place warmed milk, sourdough starter, egg, vanilla, and sugar in bowl of mixer and stir to combine.
• add flour, salt, and butter and mix with dough hook until a shaggy dough forms. Scrape sides and continue on speed two for about 5 minutes. Give it another scrape and mix for 5 more minutes on speed 2. Scrape sides one final time and proceed to bulk ferment.
• Transform this exact same dough into my Sourdough Star Bread aka snowflake bread for a holiday treat!

Optional: For the first 2 hours, perform stretch and folds every 30 minutes. This helps strengthen the dough but it is not essential to the recipe if you prefer to just leave it and walk away. I do it both ways depending on my schedule and they turn out great either way.

Tip: I like to flatten the dough in the bowl so I can get a good idea of when it has doubled. You can also make a mark on your bowl as a visual guide.

• Allow the covered dough to bulk ferment until doubled in size, this will take 6-8 hours at room temperature - I often do this overnight. Because this dough has butter and egg it is far less likely to over-ferment unless you have a very hot kitchen.
• Once dough has doubled, you can shape the rolls or what I prefer to do is place the dough in the refrigerator until cold (makes it much easier to shape) or up to 12 hours for some extra fermentation.

Shaping, Second Rise, and Baking

• When ready to shape the rolls, dump dough onto floured surface and roll dough into a large rectangle. The thinner you roll, the more swirls you will have.
• Spread dough with filling and roll up tightly into a log.
• Slice log into about 12 even pieces. I go for 1.5 to 2 inches per cinnamon roll.
• Place slices into a 9x13 baking dish, cover, and allow to rise until puffy which will take about 2-3 hours at room temperature. You can speed this up slightly if you place them in a warmer place.

• When rolls have risen, bake in preheated oven for 35-40 minutes until golden and bubbly. Cover loosely with foil after 20 minutes to prevent over-browning.
• Allow to cool for about 10 minutes before frosting.

Can I Make These Without a Mixer?

Yes! There is no shame in my stand mixer game, but I know many sourdough bakers prefer to mix by hand.

If that is you: Mix the dough with a wooden spoon or dough whisk until a shaggy dough forms and then knead by hand for about 5 minutes on a floured surface. Then for the first 2 hours, perform stretch and folds every 30 minutes before proceeding with bulk ferment until dough has doubled in size.

Sample Bakers' Schedules

These are just examples of how this could fit into your schedule. I like to give these as a loose guide to help you especially if you are overwhelmed by the process. The great thing about a sourdough recipe is that at any point you can shove it in the refrigerator and pick up where you left off the next day. Stretching the process out over a few days makes it easier and it also allows it to ferment a little extra.

1st option:

• Feed starter late the night before making the dough.
• Make dough first thing in the morning and allow to bulk ferment into the afternoon until doubled.
• Shape rolls, allow to rise until puffy, bake right away or cover and place in refrigerator overnight to bake the next morning.

2nd option:

• The day before you want to bake rolls: feed starter in the morning when you wake up.
• Around noon when starter is bubbly and active, make dough.
• Bulk ferment until 8 or 9pm
• Cover dough and refrigerate overnight
• Next morning shape rolls and allow to rise for 2-3 hours.
• Bake rolls.

3rd option:

• Feed starter around noon.
• In the evening when starter is bubbly and active, make dough and allow to rise overnight at room temperature.
• Shape rolls in morning, allow to rise for a few hours and bake right away or place in refrigerator until ready to bake (up to 18 hours).

Storage

These cinnamon rolls will keep for 2-3 days covered at room temperature or up to a week covered in the refrigerator.

FAQ

More Sourdough Recipes

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Sourdough Cinnamon Rolls (no yeast)

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A true Sourdough Cinnamon Roll - long-fermented, slightly tangy, and no commercial yeast. These cinnamon rolls feature a tender, vanilla-scented dough, an ooey gooey buttery cinnamon filling, and a delicious cream cheese glaze. They are so fragrant and flavorful and such a fun way to use that bubbly sourdough starter!

• Total Time: 24 hours
• Yield: 12 cinnamon rolls

Ingredients

dough:

150 grams (roughly ¾ cup) active sourdough starter

1 cup (240 grams) whole milk, warmed to 100-110 degrees F

1 egg plus 1 egg yolk

1 teaspoon vanilla extract

¼ cup (50 grams) granulated cane sugar

1 teaspoon kosher salt

450 grams (3 and ¾ cups) flour

4 tablespoons (56 grams) butter, soft room temperature

filling:

4 tablespoons butter (56 grams) soft room temperature

½ cup brown sugar (104 grams)

2 tablespoons ground cinnamon (16.6 grams)

frosting:

2 ounces cream cheese (56 grams)

2 ounces butter (56 grams)

1 cup powdered sugar (125 grams)

1 teaspoon vanilla bean paste (6 grams)

optional: 4 tablespoons cream or milk (61 grams) or enough to create a thinner, more glaze-like consistency

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Instructions

1. Place warmed milk, sourdough starter, egg and egg yolk, vanilla, and sugar in bowl of mixer and stir to combine.
2. Add flour, salt, and butter and mix with dough hook until a shaggy dough forms. Scrape sides and continue on speed two for 5 minutes. Scrape sides again and mix for another 5 minutes on speed 2. Scrape one final time, cover, and let rise until doubled.
3. Optional: For the first 2 hours, perform stretch and folds every 30 minutes. This helps strengthen the dough but it is not essential to the recipe if you prefer to just leave it and walk away.
4. Allow the dough to bulk ferment, covered at room temperature for 6-8 hours or overnight. Because this dough has butter and egg it is far less likely to over-ferment unless you have a very hot kitchen.
5. Once dough has doubled, you can shape the rolls or what I prefer to do is place the dough in the refrigerator until cold (makes it much easier to shape) or up to 12 hours for some extra fermentation.
6. When ready to shape the rolls, dump dough onto floured surface and roll dough to a large rectangle. The thinner you roll, the more swirls you will have.
7. Mix all filling ingredients in a small bowl until combined and creamy. Spread dough with filling and roll up into a log.
8. Slice log into about 12 even pieces. I go for 1.5 to 2 inches per cinnamon roll.
9. Place slices into a 9x13 baking dish and allow to rise until puffy which will take about 2-3 hours at room temperature. You can speed this up slightly if you place them in a warmer place like the oven with light on or a proofing box.
10. Optional: Place risen rolls in refrigerator overnight to bake the next morning.
11. When ready to bake, preheat oven to 350 degrees F and bake rolls in center of oven for 35-45 minutes. Tent with foil if they are browning too quickly. The rolls should reach an internal temperature between 190-200 degrees F.
12. Prepare frosting while rolls cool for a few minutes and slather the frosting onto warm rolls.

frosting: mix cream cheese and butter until combined and very creamy - I like to use a hand mixer for this. Add powdered sugar and vanilla and continue mixing. Optional: Add milk to thin and mix until you reach your desired texture. 

Notes

see sample schedules in body of post for some options on how to fit this recipe into your schedule.

Transform this dough into my Sourdough Star Bread aka snowflake bread for a holiday treat!

• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: sourdough, breads, breakfast, fall
• Method: sourdough, baking
• Cuisine: American