These sourdough cinnamon rolls are so beautifully sweet and doughy they will leave you wanting more. With the perfect amount of cinnamon sugar, some buttery goodness and a touch of sourdough tang.
These rolls require very little hand on time because of the no knead method making them a great choice if you are a busy person.
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Knead or no knead
The though of having to knead dough for 10 minutes or longer is enough to put anyone off making bread. I don’t know about you but my hands and arms hurt at even the thought.
For this dough recipes it is classed as a no knead bread so what does that mean?
It means that instead of manipulating the dough and activating the glutens by hard kneading we will be stretching and folding the dough instead.
To stretch and fold it literally means what it says.
- You will take one side of the dough ball and pull it up, the stretch.
- Then fold it down over in half, the fold.
- You then repeat this process a few times. You will notice the dough tighten up a you go, when this happens cover the bowl with a towel and leave it to rest.
- This process will be repeated 4, 5 or 6 times. Once the dough is ready you should be able to do a window pane test. In other words taking the edge of the dough and by gently stretching it thinly (like a clear window pane) without it breaking.
I love this process yes it may take more time but the hands on time is very little.
If you don’t even want to do a stretch and fold then another option for this recipe is to use a stand mixer with a dough hook. This would be a great option if you are wanting it to come together quicker. This is still in a way a hands free method and one I use quite often for this recipe.
If you choose this method then the dough will take a round 8-10 minutes to form. You will still do the window pane test.
Timings for Sourdough
Unlike commercial yeast recipes the timings for sourdough tend to be harder to gauge.
Sourdough will teach you patience.
There are rough timings when it comes to sourdough, there aren’t hard and fast rules. The biggest factor will be room temperature.
Obviously a warm room is optimal if you want it rise quicker.
A cooler room does slow down the process but there are times when that can work to your advantage like leaving to rise overnight for example.
For this recipe I will give you some rise times but please use these more as a guide than a hard fast rule. It is better to go by dough size that clock time. There is also a poke test you can do on the dough to see if it has proofed enough. Check out this post by theperfectloaf.com she shows you how this is done.
Tools
- Large mixing bowl
- Kitchen Scale, I weigh all of my ingredients when making bread.
- Measuring jug
- Optional, plastic container
- Cling wrap or some sort of plastic cover I like hair shower caps
- Spoon or spatula
- Sharp knife, floss or thread to cut the dough into the rolls
- 9×12 Baking dish, I love using stoneware dishes
Ingredients for the Sourdough Cinnamon Rolls
- Flour, I try to use a good quality all purpose white flour, I don’t use a specific bread flour
- Salted Butter
- Granulated white sugar
- Egg
- Bubbly sourdough starter, you want it to be nice and active with lots of active bubbles
- Evaporated milk, I find that evaporated milk adds a wonderful flavour to the dough. But you can just substitute this for milk if you prefer.
- Cinnamon and sugar, check out my sugar blends post here. I love having premade cinnamon sugar blend to hand, this just makes life so much easier.
- Raisin, these are totally optional. I know people have a love hate relationship with raisins so adding them is a personal choice.
- Cream cheese
- Icing sugar
- Vanilla extract.
How to make Sourdough Cinnamon Rolls
Begin with melting your butter in a small saucepan or in the microwave and place it off to the side. Make sure that you don’t burn the butter it should still look frothy.
Add the evaporated milk, water and egg into a measuring jug and beat together until the egg has broken up.
In a large bowl add in all of your ingredients. Make sure that you don’t pour the hot butter onto your starter as this will kill it. A good idea is to add the butter to the flour and mix it in first to cool it down then add in the other ingredients.
Using your hands bring the dough together to form a rough shaggy dough ball. Unless it looks really dry try not to add any more water, the dough will come together.
Cover the bowl with a tea towel and set a timer for 30 minutes.
(If you have chosen to use a stand mixer knead the dough for 8-10 minutes and skip the stretch and fold steps).
Stretch and fold
After 30 minutes do your first stretch and folds. Lift up one side of the dough and fold it over. I like to lift the edge that is furthest away lift and fold it in towards me.
Repeat this 4 or 5 times. Turning the bowl as you go, so stretching each side of the dough. the dough will be pretty rough and may break easier with the first stretch and folds.
Cover the bowl with a towel and set a timer for 20 minutes.
After 20 minutes remove towel and repeat the stretch and fold process again.
Set the timer again for 20 minutes and repeat.
Do this 4 to 6 times or until the dough becomes shiny and quite elastic. You can do a window pane test if you are unsure. This dough is quite a tight firm dough it wont be that loose and overly stretchy.
The Rise
I now like to transfer my dough to an oiled plastic container. I have found that I can see the rise a lot easier this way. It is easier to visually gauge how much the dough has risen when it is in a small container that the large mixing bowl.
This isn’t necessary though you can leave it in the mixing bowl if that is easier for you. You will still need to oil the bowl first.
Cover whichever container you have chosen with some sort of plastic wrap and then a towel.
Leave it in a warm place to rise or at least somewhere out of the way. It might be your kitchen counter or a pantry room.
Leave it to rise for 12 – 16 hours. This is a wide window of time. If your room is quite warm then it will be closer to 12 but if it is cooler then it may take 16 hours.
When the dough has doubled in size it should be ready.
Roll and bake
Take your butter for the filling and in a bowl using a spoon beat the butter. This will soften it and make it spreadable.
Take the dough and roll it out into a rectangle that is around a half inch thick. You can also use your hands to stretch it and shape it too.
Spread the softened butter over the surface making sure to get it right to the edges.
Take the cinnamon sugar and sprinkle it over the dough. Again right to the edges, this is important. Reserve a little cinnamon sugar to sprinkle in the baking dish. Also add the raisins if you have chosen to use them.
Carefully roll the dough along the longer edge.
Take the baking dish and grease it with some butter. Sprinkle the reserved cinnamon sugar in the base.
Taking a sharp knife or using a thread of some sort cut your rolls. You can do either 12 large rolls or 16-20 smaller rolls. Whichever your preference.
Place each roll into the baking dish as you cut them. Swirl side facing upwards.
I do tend to place them quite close together.
Cover again with some plastic wrap and a towel leave them to rise in a warm location.
Let them rise for 4-6 hours or until they have risen and grown. Close to double in size.
Place the dish into a preheated oven and bake for 30 minutes or until golden.
Cool and Ice your sourdough cinnamon rolls
Remove the dish from the oven and leave to cool.
While the rolls cool make the cream cheese frosting.
In a bowl add the cream cheese. using a spoon beat it to soften the cream cheese.
Add in the icing sugar in two part. Beating it in completely before adding more.
Add in the vanilla extract and beat it in well.
Once the cinnamon rolls have cooled down spread the cream cheese frosting over the top. Try to smother it evenly over the top.
They are ready to serve.
Storage and reheating
The rolls will store in the fridge for up to a week and can be enjoyed cold.
You can also freeze the rolls for another time.
You can reheat them in a microwave for a minute or two, or in an oven for 8-10 minutes.
Another option if you can’t eat them all would be to make my cinnamon roll bread pudding you can find it here
Timing guide suggestion for sourdough cinnamon rolls
This is just a suggestion for timings. It is just to give you an idea of time and what it may look like but obviously this can be altered.
- 4:30pm Make dough
- 4:40pm Start the stretch and fold. (based on 5 stretch and folds, also includes the first 30 minute rest time)
- 7pm Main rise. (based on an average 14 hour rise time)
- 9am Roll, sugar and cut the rolls.
- 9:15-9:20am Second rise (based on a 4 hour rise)
- 1:30pm Bake
- 2pm Cool and make cream cheese frosting
- 2:45pm Ice the rolls and serve.
I hope this helps.
No Knead Sourdough Cinnamon Rolls
These sourdough cinnamon rolls are sweet and doughy and will leave you wanting more. Perfect amounts of cinnamon sugar, buttery goodness and sourdough tang.
Ingredients
Dough
- 1000g All purpose flour
- 80g Salted butter
- 70g White granulated sugar
- 350ml Evaporated milk
- 150ml Water
- 1 Egg
- 230g Active sourdough starter
- 15g Salt
Filling
- 110g Room temperature salted butter, plus 2 tbsp to grease the baking dish
- 1 Cup, 250ml Cinnamon sugar (1 cup 250ml with 3-4 tbsp cinnamon)
- Optional, a handful of raisins
Cream cheese frosting
- 200g Cream cheese
- 120g Icing sugar
- 1 tsp Vanilla extract
Instructions
- Begin by melting your butter and place it off to the side.
- Add the evaporated milk, water and egg into a measuring jug and beat together until the egg has broken up.
- In a large bowl add in all of your ingredients. Make sure that you don't pour the hot butter onto your starter as this will kill it. A good idea is to add the butter to the flour and mix it in first to cool it down then add in the other ingredients.
- Using your hands bring the dough together to form a rough shaggy dough ball. Unless it looks really dry try not to add any more water, the dough will come together.
- Cover the bowl with a tea towel and set a timer for 30 minutes. (If you have chosen to use a stand mixer knead the dough for 8-10 minutes and skip the stretch and fold steps).
Stretch and fold
- After 30 minutes do your first stretch and folds. Lift up one side of the dough and fold it over. I like to lift the edge that is furthest away lift and fold it in towards me.
- Repeat this 4 or 5 times. Turning the bowl as you go, so stretching each side of the dough. the dough will be pretty rough and may break easier with the first stretch and folds.
- Cover the bowl with a towel and set a timer for 20 minutes.
- After 20 minutes remove towel and repeat the stretch and fold process again.
- Set the timer again for 20 minutes and repeat.
- Do this 4 to 6 times or until the dough becomes shiny and quite elastic. You can do a window pane test if you are unsure. This dough is quite a tight firm dough it wont be that loose and overly stretchy.
The Rise
- I now like to transfer my dough to an oiled plastic container. I have found that I can see the rise a lot easier this way. It is easier to visually gauge how much the dough has risen when it is in a small container that the large mixing bowl.
- This isn't necessary though you can leave it in the mixing bowl if that is easier for you. You will still need to oil the bowl first.
- Cover whichever container you have chosen with some sort of plastic wrap and then a towel.
- Leave it in a warm place to rise or at least somewhere out of the way. It might be your kitchen counter or a pantry room.
- Leave it to rise for 12 - 16 hours. This is a wide window of time. If your room is quite warm then it will be closer to 12 but if it is cooler then it may take 16 hours.
- When the dough has doubled in size it should be ready.
Roll and bake
- Preheat oven 350F, 180C
- Take your butter for the filling and in a bowl using a spoon beat the butter. This will soften it and make it spreadable.
- Take the dough and roll it out into a rectangle that is around a half inch thick. You can also use your hands to stretch it and shape it too.
- Spread the softened butter over the surface making sure to get it right to the edges.
- Take the cinnamon sugar and sprinkle it over the dough. Again right to the edges, this is important. Reserve a little cinnamon sugar to sprinkle in the baking dish. Add the raisins too at this point if you are using them.
- Carefully roll the dough along the longer edge.
- Take the baking dish and grease it with some butter. Sprinkle the reserved cinnamon sugar in the base.
- Taking a sharp knife or using a thread of some sort cut your rolls. You can do either 12 large rolls or 16-20 smaller rolls. Whichever your preference.
- Place each roll into the baking dish as you cut them. Swirl side facing upwards.
- I do tend to place them quite close together.
- Cover again with some plastic wrap and a towel leave them to rise in a warm location.
- Let them rise for 4-6 hours or until they have risen and grown. Close to double in size.
- Place the dish into a preheated oven and bake for 30 minutes or until golden.
Cool and Ice your sourdough cinnamon rolls
- Remove the dish from the oven and leave to cool. While the rolls cool make the cream cheese frosting.
- In a bowl add the cream cheese. using a spoon beat it to soften the cream cheese.
- Add in the icing sugar in two part. Beating it in completely before adding more.
- Add in the vanilla extract and beat it in well.
- Once the cinnamon rolls have cooled down spread the cream cheese frosting over the top. Try to smother it evenly over the top.
They are ready to serve. Enjoy
Notes
- You can substitute the evaporated milk for normal milk
- You can store the rolls in the fridge up to week
- The rolls can also be frozen
- If you would like a detailed time guideline see the post above
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