Sourdough Cinnamon Rolls Recipe
Learn how to make overnight Sourdough Cinnamon Rolls with minimal effort. No need for a stand mixer or a second rise, they bake up fluffy and delicious! This recipe is perfect for beginners and it's a great way to use sourdough starter discard. See notes for adjustments in warmer months!
Servings: 12 rolls
12" Cast Iron Skillet
The night before
Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)
The next morning
Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.
Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.
Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 22" rectangle.
Cut out rolls: Use a pastry brush to coat the top of the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a half inch bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces (approximately 1.5 inches). Arrange the portions in the cast iron skillet, leaving space in between each piece to expand.
Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Remove from the oven and glaze while hot.
- In warmer months, the following adjustments will help with a less sticky dough:
- Buttermilk: reduce to ¾ cup (180g) of milk.
- Flour: Increased from to 2 ¾ cups (345g) flour.
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- For a lighter cinnamon roll glaze, mix 1 cup of powdered sugar with a teaspoon of milk. Give it a stir and add a little more milk at a time until you get the consistency you're looking for.
- A baking sheet or spring-form pan can be used in place of a cast iron skillet.
- Active sourdough starter can be used if desired. Add the salt to the initial mix and skip adding the baking soda and baking powder to the dough. After cutting the cinnamon rolls out, let rise in the skillet for 1-1.5 hours at room temperature before baking.
Serving: 1roll | Calories: 334kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 321mg | Potassium: 106mg | Fiber: 1g | Sugar: 26g | Vitamin A: 404IU | Calcium: 57mg | Iron: 1mg