Home » Best Sourdough Cinnamon Rolls, With a Sweet Vanilla Glaze
best sourdough cinnamon rolls on a plate

Best Sourdough Cinnamon Rolls, With a Sweet Vanilla Glaze

Ever since I was a kid, I have loved the smell and taste of fresh-baked cinnamon rolls. My mom used to make them on some Saturdays, and nothing got me busting out of my bedroom faster than the smell of those rolls coming from the kitchen! Now that I bake from scratch with my sourdough starter, I came up with the best sourdough cinnamon rolls you could ask for, and a sweet vanilla glaze to top it off! Learn how to make these no-knead melt in your mouth rolls, below!

the best sourdough cinnamon rolls in a cast iron skillet

Ingredients

For the Sourdough Dough

For the Cinnamon Filling

  • Salted butter: Softened.
  • Packed brown sugar: I use light brown sugar.
  • Salt: I use fine sea salt.
  • Ground cinnamon: I use organic ground cinnamon.

For the Sweet Vanilla Glaze

  • Powdered sugar: This is also called confectioner’s sugar.
  • Salted butter: Melted.
  • Vanilla extract: I use this organic vanilla extract.
  • Salt: I use fine sea salt.
  • Hot water: Not boiling.
the best sourdough cinnamon rolls on a plate

Directions

For the Sourdough Dough

In a large bowl, stir the water, sourdough starter, salt, liquid coconut oil, and pure maple syrup or honey together. Add the flour, and stir to combine (you’ll likely need to use your hands).

Note: If the dough is too dry to absorb all of the flour, feel free to add more water 1 tbsp. at a time, working everything together until no dry flour remains.

a woman making the cinnamon roll dough

Optional: About 30 minutes later, stretch the dough from the sides and fold it into the center. This incorporates more air into the dough for fluffier cinnamon rolls.

a bowl of dough for sourdough cinnamon rolls

Cover the bowl with wrap or a tea towel, and allow to rise at room temperature overnight (8-14 hours).

For the Cinnamon Filling

a woman making cinnamon filling

When the dough is risen and ready, it’s time to make the filling.

In a medium bowl, use a spatula to stir the softened butter, brown sugar, salt, and cinnamon until smooth and uniformly combined.

To Assemble Rolls

Prepare your clean work surface (such as your countertop or a large cutting board). Use a rolling pin to roll the dough out into a large circle or rectangle. The thinner you roll the dough, the tighter the cinnamon swirl will be.

sourdough cinnamon roll dough being rolled out

Next, spoon the cinnamon filling onto the dough, and then gently spread it out to cover the entire dough, edge to edge.

best sourdough cinnamon rolls being rolled up

Using your hands, gently roll the dough as tightly as you can to form a log shape.

Use a knife or dough cutter to slice the dough into 12 equal parts. Place each roll into an oiled 12” cast iron skillet or 9” by 13” baking dish. Embrace it if the rolls look messy and organic. It’s part of the fun!

Cover, and allow to rise for 1-2 hours.

best sourdough cinnamon rolls baked

Bake at 375 degrees for 20-25 minutes, until slightly golden and cooked through.

butter in the pan of sourdough cinnamon rolls

Let rest for 10 minutes before serving so that the rolls absorb the excess butter in the pan!

For the Sweet Vanilla Glaze

While the rolls are baking, it’s time to prep the sweet vanilla glaze.

a mason jar of sweet vanilla glaze for cinnamon rolls

Simply put the powdered sugar, melted butter, vanilla extract, and salt into a mason jar.

Then, add the hot water, starting with just 6 tbsp. Place the lid on the jar, and shake it to see if it combines. Add more hot water as necessary, 1 tablespoon at a time, until the glaze is to your desired consistency.

best sourdough cinnamon rolls being glazed

Top each roll with a generous amount of sweet vanilla glaze, and enjoy!

How to Store Sourdough Cinnamon Rolls

Once the rolls are fully cooled, store leftovers in an airtight container or bag. The rolls and the sweet vanilla glaze can be stored at room temperature for 1-2 days, or in the refrigerator for up to 5 days.

For best results, I keep the glaze in its own jar, and then drizzle it on rolls just before serving.

a bite of sourdough cinnamon rolls

To Have Fresh-Baked Sourdough Cinnamon Rolls in the Morning

Day 1:

  1. First thing in the morning, make your dough and perform your optional stretch and folds. Allow to rise all day.
  2. That evening before bed, make your cinnamon filling and assemble your rolls. Place them into a refrigerator-safe baking dish. Cover with wrap and place in the fridge for a slow final rise overnight.

Day 2:

  1. First thing in the morning, remove the dish of cinnamon rolls from the fridge, and let come to room temperature (this takes about 1 hour).
  2. Bake the rolls. While they’re baking, make the sweet vanilla glaze. Serve at breakfast or brunch!

Best Sourdough Cinnamon Rolls, With a Sweet Vanilla Glaze

Course: Natural Food
Servings

12

servings
Prep Time

30

minutes
Cooking time

25

minutes
Calories

530

kcal
Rise Time

9-14

hours

Ingredients

  • For the Dough
  • 1 cup water

  • 1/2 cup sourdough starter, fed and active

  • 2 tsp. salt (I use fine sea salt)

  • 1/2 cup liquid coconut oil (or neutral oil of choice)

  • 1/3 cup pure maple syrup or honey

  • 4 cups all-purpose flour

  • For the Cinnamon Filling
  • 2 sticks (1 cup) salted butter, softened

  • 1 1/3 cup packed brown sugar

  • 1/3 tsp. salt (I use fine sea salt)

  • 2 tbsp. ground cinnamon

  • For the Sweet Vanilla Glaze
  • 1 1/2 cups powdered sugar

  • 3 tbsp. salted butter, melted

  • 1 1/2 tsp. vanilla extract

  • 1/3 tsp. salt (I use fine sea salt)

  • 7-8 tsp. hot water

Directions

  • For the Sourdough Dough
  • In a large bowl, stir the water, sourdough starter, salt, liquid coconut oil, and pure maple syrup together. Add the flour, and stir to combine (you’ll likely need to use your hands).
    Note: If the dough is too dry to absorb all of the flour, feel free to add more water 1 tbsp. at a time, working everything together until no dry flour remains.
  • Optional: About 30 minutes later, stretch the dough from the sides and fold it into the center. This incorporates more air into the dough for fluffier cinnamon rolls.
  • Cover the bowl with wrap or a tea towel, and allow to rise at room temperature overnight (8-14 hours).
  • For the Cinnamon Filling
  • When the dough is risen and ready, it’s time to make the filling. In a medium bowl, use a spatula to stir the softened butter, brown sugar, salt, and cinnamon until smooth and uniformly combined.
  • To Assemble the Rolls
  • Use a rolling pin to roll the dough out into a large circle or rectangle. The thinner you roll the dough, the tighter the cinnamon swirl will be.
  • Next, spoon the cinnamon filling onto the dough, and then gently spread it out to cover the entire dough, edge to edge. Using your hands, gently roll the dough as tightly as you can to form a log shape.
  • Use a knife or dough cutter to slice the dough into 12 equal parts. Place each roll into an oiled 12” cast iron skillet or 9” by 13” baking dish. Cover, and allow to rise for 1-2 hours.
  • Bake at 375 degrees for 20-25 minutes, until slightly golden and cooked through. Let rest for 10 minutes before serving so that the rolls absorb the excess butter in the pan!
  • For the Sweet Vanilla Glaze
  • While the rolls are baking, prep the sweet vanilla glaze. Simply put the powdered sugar, melted butter, vanilla extract, and salt into a mason jar.
    Note: If you want a pure white icing instead of a vanilla colored icing, you can omit the vanilla extract.
  • Then, add the hot water, starting with just 6 tbsp. Place the lid on the jar, and shake it to see if it combines. Add more hot water as necessary, 1 tablespoon at a time, until the glaze is to your desired consistency. Top each roll with a generous amount of sweet vanilla glaze, and enjoy!

Notes

  • Once the rolls are fully cooled, store leftovers in an airtight container or bag. The rolls and the sweet vanilla glaze can be stored at room temperature for 1-2 days, or in the refrigerator for up to 5 days.
  • Approximate Nutritional Information per serving: 530, 78g carbs, 22g fats, 5g protein, 763mg sodium, 40g sugar

Be sure to pin the best sourdough cinnamon roll recipe for later!

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