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sourdough cinnamon rolls in a cast iron pan

Fermented Sourdough Cinnamon Rolls

If you're looking for a sourdough cinnamon rolls recipe that is rich in flavor, and gut healthy, look no further! This long fermentation time cuts down on gluten content, and adds the perfect sourdough tang to these sweet and soft rolls.
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Prep Time 1 hour
Cook Time 1 hour
Fermentation time 18 hours
Servings 12 Rolls

Equipment

  • 1 Stand mixer
  • 1 glass baking dish
  • 1 Mixing bowl

Ingredients
  

For the Levain:

  • 100 g organic all-purpose flour (¾ cup)
  • 100 g water (⅓ cup + 1 tablespoon)
  • 125 g active, sourdough starter (½ cup)
  • 20 g organic cane sugar (2 tablespoons)

For the Dough:

  • 205 g unsalted organic butter, melted and cooled (14 tablespoons)
  • 500 g organic all-purpose flour (4 cups)
  • 240 g sweet levain (prepared as per instructions) (1 cup)
  • 4 large eggs at room temperature
  • 65 g organic cane sugar (⅓ cup)
  • 45 g whole milk, at room temperature (3 tablespoons)
  • 2 teaspoons sea salt. (10g)

For the Cinnamon Filling:

  • 135 g organic brown sugar  (¾ cup)
  • 2 tbsp ground cinnamon
  • 1/4 teaspoon sea salt (1g)
  • 57 g unsalted butter, softened (¼ cup)

For the Glaze:

  • 6 ounces cream cheese, softened (170g)
  • ½ cup heavy cream (120g)
  • ½ cup maple syrup or honey (168g)
  • 1 teaspoons vanilla extract (4g)

Instructions
 

  • Prepare the Sweet Levain (Pre-Ferment): night before you want to make the dough, create your sweet levain by mixing 100g of flour, 100g of water, 125g of active sourdough starter, and 20g of organic cane sugar in a bowl. Stir until fully combined, then cover with a clean cloth. Allow it to rest overnight for about 8–10 hours. The levain should be bubbly and active when you’re ready to make the dough.
  • Make the Dough: The next morning, In the bowl of a stand mixer, combine the melted butter (205g), flour (500g), prepared sweet levain (240g), 4 room temperature eggs, cane sugar (65g), whole milk (45g), and sea salt (8g). Begin mixing on low speed using the paddle attachment for about 4-5 minutes. Then, switch to the dough hook and mix on medium speed for an additional 7-8 minutes. The dough should be smooth and stretchy. Cover the bowl with a cloth and let the dough rest for 30 minutes.
  • Stretch and Fold: After 30 minutes, begin the stretch and fold process: Grab one edge of the dough, stretch it upward, and fold it over to the center. Rotate the bowl slightly and repeat, stretching and folding the dough four times. After the first stretch and fold, cover the dough and let it rest for 30 minutes. Repeat this process three more times, allowing a 30-minute rest between each round.
  • Cold Fermentation: After the final stretch and fold, cover the bowl well with plastic wrap or a lid and place the dough in the refrigerator. Let it ferment for 12–72 hours.
  • Shape the Cinnamon Rolls: Once the dough has completed its cold fermentation, roll it out on a lightly floured surface into a 12x9-inch rectangle. Use an offset spatula to spread the softened butter (57g) over the dough. In a separate bowl, mix together the brown sugar (135g), cinnamon (1tbs), and salt (1g), then sprinkle it evenly over the buttered dough. Use a pizza cutter to cut 8-12 strips, depending on how tall you want your cinnamon rolls. Individually, roll the strips up into a tight cinnamon roll.
  • Arrange and Proof: Place the rolls in a parchment lined, or buttered 13x9-inch baking pan, cover with a cloth, and let them sit at room temperature for about 5 hours to rise. They may not look significantly larger, but they will puff up more in the oven.For Overnight Proofing Option: If you’d prefer to bake in the morning, let the rolls rise, covered, at room temperature for 8–10 hours. They’ll become even taller due to the extended proofing time.
  • Bake the Rolls: Preheat your oven to 350°F (180°C) and adjust the rack to the middle position. Bake for 50–60 minutes, or until the rolls are golden brown on top. The delicious aroma will fill your kitchen!
  • Prepare the Glaze: While the rolls are baking, make the glaze by whisking together the softened cream cheese (6 oz), heavy cream (½ cup), vanilla extract (1 tsp), and maple syrup (½ cup) until smooth. Once the rolls are done baking, let them cool slightly before spreading the glaze over the warm rolls.

Notes

  • You can shorten the fermentation time if needed, but I don't recommend less than 12 hours, as it adds so much to the flavor and texture of the dough.