Sourdough Cinnamon Rolls Recipe

Hey friends, the time has come for us to make cinnamon rolls. I’m very excited. For me, right now, it’s almost 10:00 in the evening. This is another one of those overnight doughs that we have to make ahead, but that’s very normal with sourdough baking. So it’s just something to think ahead about. 

In my bowl, I’ve got 2.5 cups of flour. To that I’m going to add 3 tablespoons of sugar and ½ a teaspoon of salt. Stir that around so that the salt is incorporated. The sugar’s not a big deal if it’s not incorporated fully. Salt and sourdough don’t like direct contact because the salt basically kills the yeast. Anyways, a little won’t hurt it. 

Look how nice and big my starter is – it’s very happy, it’s at its peak now, so if I tip it, it’s going to fall out. I’m just going to stir down those bubbles, so that we can get an accurate read. And we’ll need a half a cup of sourdough starter for this recipe.

Keeping in mind, that you’ll want to feed your starter again to bulk it up, if you think that you’ll need more than this. I might just stick this in the fridge as it is. 

Add the starter to our bowl. Notice the bowl is quite large – you always want to make sure you have a large enough bowl to cover the dough when it doubles in size. Otherwise, it’ll just blob out on to your counter.

Last two ingredients are a cup of milk and a quarter cup of melted butter or oil, whatever you choose. Take a few moments to stir all of this up.

This is, again, another wet dough like our bread dough. But I’ll show you how we can make it easier on ourselves to deal with the stickiness without adding too much extra flour. When we add too much flour, it makes a denser product and sometimes we just want something that’s nice and light and fluffy, right?

Now, this will look very wet -trust me here, the flour will get absorbed a good deal.

We’ll let it rest overnight. Cover the bowl with its lid and then we’ll see it again in 8-10 hours.