1. Can I use active sourdough starter instead of discard for this recipe?

Yes! You can use an active sourdough starter instead of discard. If you choose to use active starter, you’ll need to skip the baking soda and baking powder in the morning, as the active starter will provide the necessary rise. After rolling and cutting the cinnamon rolls, let them rise for 1 to 1 ½ hours before baking.

2. How can I make the cinnamon rolls less sweet?

If you prefer less sweetness in your sourdough cinnamon rolls, you can adjust the amount of brown sugar in the filling and glaze. For a lighter glaze, reduce the powdered sugar and add a little more milk to achieve the desired consistency. You can also try substituting coconut sugar for brown sugar for a less sweet, more complex flavor.

3. Can I freeze the cinnamon rolls before baking them?

Yes! You can freeze the unbaked cinnamon rolls. After cutting them, arrange them in a baking pan and cover tightly with plastic wrap and foil. Store them in the freezer for up to three months. When you're ready to bake, thaw them in the fridge overnight and then bake as usual.

Sourdough Cinnamon Rolls: A Delicious and Easy Overnight Recipe

Description

Sourdough cinnamon rolls are a delicious, easy-to-make treat that blends the tangy flavor of sourdough with a sweet, cinnamon filling. With a simple overnight rise, they bake up soft and fluffy without needing a second rise, making them an ideal choice for breakfast or dessert.

Ingredients

Scale

8 tablespoons (113 g) unsalted butter, cold
2 ½ cups (300 g) all-purpose flour
⅓ cup (100 g) sourdough starter discard
1 cup (240 g) buttermilk
1 tablespoon + 1 teaspoon (25 g) honey
¾ teaspoon (4 g) fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup (150 g) light brown sugar
2 teaspoons ground cinnamon
4 tablespoons (56 g) melted butter (for filling)
1 tablespoon (14 g) melted butter (for glaze)
1 cup (120 g) powdered sugar
1 teaspoon (5 g) vanilla extract
2 tablespoons (30 g) milk

Cook Mode Prevent your screen from going dark

Instructions

Mix the dough: Grate cold butter into a mixing bowl and combine with flour. Add sourdough starter, buttermilk, honey, and salt. Mix until incorporated, cover, and let rest overnight at room temperature.
Preheat the oven to 375°F (190°C) and grease a 12-inch cast iron skillet.
Mix the baking soda and baking powder and sprinkle them over the dough. Mix gently with your hands until fully combined.
Roll out the dough onto a floured surface into a 12″x24″ rectangle.
Brush melted butter over the dough, then sprinkle with cinnamon-sugar mixture, leaving a small border along the edges.
Roll the dough into a log from the long side and cut into 12-13 even pieces.
Arrange the rolls in the greased skillet and bake for 35-40 minutes, until golden brown on top.
Mix the glaze ingredients (melted butter, powdered sugar, vanilla extract, milk) until smooth and drizzle over the rolls once they are out of the oven.

Notes

For a lighter glaze, reduce the powdered sugar and adjust the milk for desired consistency.
If using active sourdough starter, omit the baking soda and baking powder.
In warmer kitchens, reduce fermentation time to prevent the dough from over-proofing.
You can freeze the rolls before or after baking. If freezing before, thaw overnight in the fridge before baking.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 334 kcal
Sugar: 25 g
Sodium: 150 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 30 mg