Delicious sourdough cinnamon rolls made with discard sourdough starter to give them more flavor and make them softer and stay fresh longer. These rolls are quite amazing, I could not be happier with the results.
For a long time, I've been using a slightly modified version of Le Cordon Bleu's classic sweet yeast dough (pate levée sucrée) to make cinnamon rolls. It makes outstanding rolls with a soft, airy, and slightly chewy texture. In this recipe, I successfully incorporated a sourdough starter to give the dough more flavor and to eliminate waste by utilizing a discard sourdough starter.
A 'side effect' of adding a sourdough starter in the dough is the improved shelf life, or freshness if you will. Lactic acid bacteria present in sourdough starters not only add flavor, but they create an environment that keeps spoilage bacteria off. Similarly, that's why sourdough bread stays fresh longer than yeast bread.
Another cool thing about this recipe is how the filling is made and applied - a tip shared by a friend who learned about it in a culinary school. For the filling, he suggested using an equal amount of butter, brown sugar and white sugar. The ingredients are mixed together then sprinkled over the rolled-out dough. He didn't specify the amount of cinnamon to use but I settled on about 20% of cinnamon which worked quite well.
To make a long story short, I like this filling a lot. It's not as greasy as some other fillings I've tried and the combination of sugar, butter and cinnamon seems perfectly balanced. Though, tastes differ, so feel free to modify the ratios to suit your taste.
Finally, the icing. In my sourdough cinnamon roll recipe, I am using my all-time favorite cream cheese icing that I adapted from the Cinnabon copycat recipe. I made a few tweaks to it but the general idea is the same. This icing is divine. It's creamy, tangy, and not overly sweet. A little bit of salt brings a nice balance to its taste, and some vanilla extract elevates the flavor. It sure beats the plain cream cheese and sugar icing or cloying fondant.
Useful tips
- This recipe requires rolling out the dough to a fairly large size, so make sure that your baking station has enough room for it, this will make the process much easier.
- To make the icing easily spreadable, try adding a little bit of milk to it. If you want it a little thicker, simply omit the milk.
- Apply the icing while the buns are hot. It will melt and roll down the rolls, making them moist and decadent. Then immediately serve while they are still hot.
- Cover and refrigerate any (cooled down) leftover sourdough cinnamon rolls. This way they will keep fresh for up to a week. At room temperature, they will stay fresh for up to 3 days.
- To reheat cinnamon rolls, place them in the oven at 325F until they are warm. You can cover them with foil to prevent browning.
Ingredients
- 100 g butter about 7 Tbsp; very soft
- 50 g sugar about 3 heaping Tbsp
- 80 ml milk about 5 Tbsp; 90F (32C)
- 200 g sourdough starter about 1 1/3 cup
- 3 eggs
- 10 g instant yeast about 2 tsp; also known as quick rise or rapid rise
- 450 g all-purpose flour about 3 cups using 'scoop and swipe' method
- 10 g powdered milk about 1 Tbsp
- 5 g salt about 1 tsp
Cinnamon filling
- 75 g butter about 5 Tbsp; room temperature
- 75 g brown sugar about 6 Tbsp
- 75 g white sugar about 6 Tbsp
- 16 g cinnamon about 2 Tbsp (plus more to taste; see notes)
Icing
- 113 g unsalted butter 1 stick, softened
- 125 g powdered sugar about 1 cup
- 70 g cream cheese about 5 Tbsp
- 1 tsp vanilla extract
- 1/8 tsp sea salt or kosher salt
- 2 Tbsp milk
Instructions
- In a large bowl, cream the butter and the sugar together until smooth.
- Add the eggs, milk, and the sourdough starter and mix well.
- Next, add the dry ingredients.
- Knead the dough, adding a little flour as needed to prevent sticking. If the dough becomes too dry, sprinkle a little water on it. Continue kneading the dough until smooth and no longer sticky.
- Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours.
- Punch down and roll the dough out into a long rectangle, about 1/4 in thick, about 18" by 12".
- In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.
- Spread the filling over the top of the rolled out dough.
- Roll the dough up along the long side and cut into 12 equal pieces.
- Place the rolls in large baking dish lined with parchment paper, cover and let proof at room temperature until double in size.
- Preheat oven to 400F. Once the rolls are proofed, bake at 400F for 20 - 30 minutes, until they become golden brown.
- Meanwhile, prepare the icing by creaming the icing ingredients in a small bowl.
- Once the cinnamon rolls are ready, take them out of the oven, then spread the icing over the tops. Serve while hot.
Celina says
It is the BEST EVER!!! Thank you for the awesome recipe!!!
Victor @ Taste of Artisan says
Enjoy!
Loralyn Miller says
Can the dough be made in a bread maker using the dough setting and then transferred to a bowl for the rising?
Victor @ Taste of Artisan says
I don't see why not. I think it will work well, though I don't have any experience with bread makers.
Chelsea says
Can you make these the night before and after the rolls double in size once they are in the pan, then move them into the fridge and bake in the am?
Victor @ Taste of Artisan says
Chelsea, the dough will overproof if you put them in after they double in size. I'd put them in the fridge straight away and let them proof there overnight. Just in case they don't double in size, let them sit at room temp for an hour or so, until they. If they do double, you can bake straight away. It will depend on the temp in the fridge.
Laura Walker says
My oh my! I'm not a cinnamon roll person yet I devoured these! The sourdough discard helps balance the sweetness. I used super fresh Saigon Cinnamon and I added 2g of cardamon to the cinnamon sugar mix. This gave a nice depth of flavor. I will def be making these again!
Victor @ Taste of Artisan says
Glad to hear it. Saigon Cinnamon is an excellent choice. Enjoy!
Karen says
I have tried at least half a dozen sourdough cinnamon roll recipes. This is THE never-fail winner. I always make a double batch and freeze some--they reheat beautifully. We have a couple of short term rental cabins on our ranch. Guests receive complimentary cinnamon rolls for their first breakfast (or whenever they want to eat them). They're almost always mentioned in reviews as a special treat.
Victor @ Taste of Artisan says
Glad to hear it, Karen. WOW, that's quite a compliment. Enjoy!!!
Jan says
Hi, Karen!
If you freeze these, what are the thawing and reheating instructions?
Victoria Krivacs says
These cinnamon rolls are superb! There are not enough adjectives to adequately describe them. Thank you for sharing your art with us. I have made these many times now (they keep disappearing!) and have ventured out to make orange sweet rolls and almond sweet rolls using this luscious dough as my starting point.
Victor @ Taste of Artisan says
Glad to hear it, Victoria 🙂 I love it when my readers enjoy my recipes. Thank you for the kind words and happy baking!
Anthea says
Yes these are beyond awesome. Will always make this recipe. It's superb.
Victor @ Taste of Artisan says
Glad to hear it. Enjoy!
Nancy says
My go-to sourdough discard cinnamon roll recipe!
Victor @ Taste of Artisan says
Very happy to hear it, Nancy. Enjoy!!!
Toni Gile says
I made these last night and baked them this morning. They are incredible! I followed the recipe except for the powdered milk. I didn’t have any and they still turned out great. Make these! You won’t be disappointed!!!!
Victor @ Taste of Artisan says
Thank you for the detailed feedback, Toni. Glad you liked my recipe. Enjoy!!!
Elah Gabriel says
Can you substitute polish for sourdough starter
Victor @ Taste of Artisan says
Yes, either will work in this recipe.
Heather says
I don’t often comment on recipes but I just want everyone to know, these are the MOST delicious cinnamon rolls out there. The sourdough keeps them soft for days and everyone in my life asks for these regularly. Thank you for developing such a magnificent recipe.
Victor @ Taste of Artisan says
Happy to hear it, Heather. Thank you for the kind words. Enjoy!
Grace says
Hi! I have a quick question: Does it matter if unsalted or salted butter is used for the recipe?
Victor @ Taste of Artisan says
Grace, I use unsalted in this recipe. Happy baking!
Tammy says
OMG these are amazing!
Victor @ Taste of Artisan says
Glad you liked them. Enjoy!
Jenna says
I’m a bit of a newbie… are you warming the milk to add to the yeast to activate it or just dumping the yeast in with the dry ingredients? Sorry if you clarify and I just missed it!
Victor @ Taste of Artisan says
Jenna, I use instant yeast, you don't need to activate it so, yes, I dump it in with the rest of the dry ingredients. Traditional yeast needs to be activated but I've stopped using it a long time ago as it was a hit or miss for most of my baking. Happy baking!
Kl says
I have heard great things about this recipe. I was wondering if you could substitute powdered milk for something else. Do you have any suggestions? What does the powder milk do for it?
Victor @ Taste of Artisan says
Hi, milk powder improves the structure and texture of yeast bread, making it more tender and help rise higher. It also improves the color of the crust. I don't know of a substitute to bring the same benefits. Are you considering substitution to eliminate dairy from the recipe?
Louise says
Can you please be more specific on the size of the baking dish? is it 9x13?
Victor @ Taste of Artisan says
Louise, the size of the one I used in the picture is 11" by 15".
Suzan says
OMG!!!! I will never, never look for another recipe - this is it!!! Absolutely amazing, melt in your mouth, airy, fluffy, tender, not too sweet, delectable, delicious and oh so good. I purposefully make lots of discard just so i can make these. Thank you!!
Victor @ Taste of Artisan says
You are very welcome! 🙂 Glad that you liked my recipe. Enjoy!
Allison says
The best cinnamon rolls I have ever made! They were a big hit with my family and this will be my go to recipe from now on. Thank you for sharing it!
Victor @ Taste of Artisan says
Happy to hear it, Allison. You are very welcome. Enjoy!
Sunny says
I made these cinnamon buns for the first time a couple of days ago. They were ahhhhmazing!!! Another stellar recipe Victor :). One question I have is regarding oven settings. My tops were quite dark before the time was due to finish, I covered with foil loosely and let them remain until done. I was using the convection setting on my oven which I do with most regular cooking. Do you suggest using oven with convection off? I always make your baguettes without convection and they turn out great. I think I have read somewhere that when baking bread you should never use convection setting....
Victor @ Taste of Artisan says
Sunny, thank you for the kind words. I do not use convection on my cinnamon rolls. There are other recipes that works fantastic with convection, like my Italian focaccia bread, Uzbek samsa, etc. But some are best without convection, this recipe is one of them. So, yeah, convection off.
Barb says
I can't wait to try this recipe. Do you think I could do the dough a few days in advance and place it in the fridge for two days before rolling out and shaping? I wanted to make these for Christmas for my family and a couple of neighbors but will not have time to make the dough the day before. Any tips would be appreciated. Thank you.
Victor @ Taste of Artisan says
Please, see my comments below.
Karen says
Can you freeze the prepared cinnamon rolls and then thaw for baking later?
Victor @ Taste of Artisan says
Karen, people do it all the time, no problem. I find it easier to just make a fresh batch, plus my freezer seems to never have enough space;) Happy baking!
Teyanna Lamas says
It is correct to say that I can make these up until the second proof, (after they have been rolled and cut) place in the fridge over night, then pull out to rise then bake? No changes to the recipe needed?
Victor @ Taste of Artisan says
Yes, you can do that. Retarding either at fermentation stage or proofing stage is very common.
Susan says
Hi, at what point in the process are you able to freeze? What is the thawing and baking procedure after you remove them from the freezer? Thank you!
Victor @ Taste of Artisan says
I can't comment on this as I don't freeze mine. But here is a good resource on this: https://www.thespruceeats.com/how-to-freeze-cinnamon-rolls-4799807
Joe J. says
I started to create my first sourdough starter 2 months ago and I’ve been going crazy ever since baking breads, rolls, bagels, and now these fabulous cinnamon rolls. They came out of the oven right before dinner so of course my partner and I each had one as an appetizer. We seriously considered having another one for dinner but we restrained ourselves. Your recipe was easy to follow and they came out absolutely perfect. Thank you for sharing your recipe. These cinnamon rolls deserve 10 stars. Bravo to you Victor!
Victor @ Taste of Artisan says
Happy to hear it, Joe. Enjoy! Please, try my other recipes too. There are plenty of good ones here on my blog. Happy baking!
Abby H says
I read through all the comments hoping someone would have asked this already but to no avail! Can I proof the rolled buns overnight? I'm not great at waking up early but want to have these for breakfast for my in laws this weekend !
Victor @ Taste of Artisan says
This is very doable, I make my French baguettes this way all the time. It's called cold retarding. It slows down fermentation and actually improves flavor. In general, what I do is I let the dough begin fermentation and let it increase in volume by about 30% and up to 50%. You want the dough to have that lactic acid smell, often I see small blisters forming on the surface of the dough. You also want to limit the amount of yeast; in this recipe, I'd use about 3g, maybe even less since you'll have a starter in it, but I'd need to experiment. I'd start with 3. Instant yeast, not traditional. Make sure your fridge is not too cold of the dough won't ferment properly, the temperature should be about 37-38F. Good luck!
Cammie Robison says
My favorite cinnamon roll recipe.
Victor @ Taste of Artisan says
Glad to hear it. Enjoy!
Imane says
Hi,
Amazing recipe. How can I alter the dough to fit for salty fillings?
Victor @ Taste of Artisan says
Thank you. Drop the sugar to about 10g, it should give you a slightly sweet dough that will work great with savory fillings.
Jenny says
Hi Victor! Can you substitute liquid milk instead of powdered milk?
Victor @ Taste of Artisan says
Jenny, dry milk adds sugars and proteins without adding more liquid, which results in a tender texture and more mellow flavor. You won't get that if you increase the amount of liquid. Similarly, you can just skip the powdered milk but you won't get the same texture and flavor. It will work, and the rolls will still be good but not as good.
Darla Murray says
Can traditional yeast be used ?
Victor @ Taste of Artisan says
Sure can, but I've stopped using traditional many years ago.
marianne charters says
Hello Victor, I was looking at your sourdough cinnamon rolls and I needed clarification.....silly question, do you use discard starter(not at full frenzied bubbly goodness) or recently fed starter...I have both on my counter at the moment...Thanks Marianne
Victor @ Taste of Artisan says
Hello, Marianne. Correct, I use discard starter. It's mature, usually 12-24 hours after feeding. Recently fed will add no flavor.
Kristin says
Hi there, quick question for you: is there a substitute for the powdered milk?
I won’t be going to the store for a few days and really want to try your recipe. I do have a powdered cultured buttermilk, any chance that could be used?
Victor @ Taste of Artisan says
Yes, you can use powdered buttermilk. Happy baking!
Lyubov says
👀 she obviously wanted a substitute for powdered milk in general 😅😅😅😅
Lyubov says
Oh I didn’t read her comment completely whoops 🫣 never mind!
Harriet says
Best cinnamon roll recipe I have ever tried. Delicious. Comes out perfect every time
Shelia says
These are the best cinnamon rolls I have ever made. Thank you for sharing the recipe! Can I add cooked apples to the filling?
Victor @ Taste of Artisan says
I've never heard of anyone doing it or have done it myself but this sounds like a very good idea, I love apples. I think if the apples are not too wet it should be fine. Perhaps straining them like you would homemade ricotta or mascarpone cheese would be an option. Good luck!
Erica says
Do you use the sourdough starter and yeast in the same recipe. Or is it one or the other? ?
Victor @ Taste of Artisan says
Both. One for flavor, the other one is for leavening.
Nancy says
Amazingly delicious! This is my go-to recipe for holidays or anytime we feel like a special treat. Also great for using up your sourdough discard! 😋
Victor @ Taste of Artisan says
Glad to hear it, Nancy. Enjoy!
Imane says
Hi,
Amazing recipe. How can I alter the dough to fit for salty fillings?
Victor @ Taste of Artisan says
I would drop the sugar to about 10g. Some sweetness would be good with savory fillings.
Jody says
After making the English muffins that were so wonderful I had to try the Cinnamon rolls. They look beautiful and the family is having a hard time waiting for them to cool.
Victor @ Taste of Artisan says
Glad that you liked them, Jody. Enjoy!
Vickie Wallace says
Can you tell approximately how long the kneading takes. I fear I will not get that step right, thank you
Victor @ Taste of Artisan says
If kneading in a stand mixer - 5-7 minutes, if by hand 10-15 min. These are the usual approximate timings. To be honest, I never timed kneading for this dough, I just see how the dough feels and go from there. The rule of thumb is - if the dough is lax, wet and sticky, it's not ready. When the dough becomes more elastic, clears the walls of the bowl, tacky to touch but not sticky, elastic, then it's ready. In this recipe though, the dough is fairly forgiving... My 10-year-old made these cinnamon rolls using this very recipe about 3 times already and they always came out very nice.
Linda says
How can I make this without the sourdough?
Victor @ Taste of Artisan says
Substitute sourdough by 100g AP flour and 100g water or milk, the rest is the same.
Patti says
The storm came through last night so I thought what better time to make those cinnamon rolls I've been meaning to make. So I did. I can without a doubt say they were by far the best cinnamon rolls I have ever eaten, and my friend who ate them fresh out of the oven with me said the same. He is usually a center of the road type person. The opposite of me. Everything is OK. Not this time. With every bite he said wow, wow, wow. How did you do this? I was just going to have a bite or two and more later and before I knew it mine was gone and I was eyeing another. Brilliant Victor!
Now in the interest of full confessions, and I can foresee getting kicked off this and any baking list for saying this, but I will be honest. I was quite tired. OK here goes. I made the dough with a bread machine. I had no idea what would come out but they could not have been any better if you had made them, Victor! haha.
I made a very thin icing and used just a fraction because I am not an icing girl, but it was vital to use some. And I made a little more of the filling that the recipe called for since there just can't be too much cinnamon filling, and I used half light and half dark brown sugars.
Thanks for this amazing recipe. Now I will go and order some pants in a size bigger. I can see my future!
Victor @ Taste of Artisan says
🙂 Happy to hear it, Patti. I love it when my readers discover something new and delicious on my blog. Hey, bread machine or not, it's the joy of making truly tasty food and enjoying it. You can make a loaf of bread, or a roll, dozens of different ways. I think what's really important for any home baker is to find a way to do it in the most convenient way, only then you will be making it again and again... in the end, that's the most important thing.
Thanks for emailing me the picture, those rolls look absolutely terrific. I am hungry!
Patti says
Very true. I already have friends asking for more. I was much less precise than usual, didn't weigh anything. And of course I used instant yeast 'cause of the bread machine. It is a very forgiving recipe. I do have a proofing setting on my oven. I think it would make an old shoe rise. 🙂
Victor @ Taste of Artisan says
😉 Good oven helps a lot, for sure.
Avery says
I just baked these earlier today and they came out beautiful and delicious! I've tried several different recipes of sourdough cinnamon rolls, and even though my kids have liked them all, yours are their favorite. I got some Saigon cinnamon for the first time and it worked great in the recipe. I did retard the dough in the refrigerator overnight prior to setting it out for about 3 hours to come to room temperature prior to rolling out. My 7year old daughter likes how soft the rolls are on the inside and my 11 year old son who is a young food critic and finicky about cream cheese icing gobbled his roll up. These are nice when there's no rush to make them, and I'm wondering if they'd work just as well with active dry yeast that's been proofed since I have surplus of it. My kids and taste buds thank you for this recipe but by pandemic waistline does not.
Victor @ Taste of Artisan says
You are so very welcome, Avery. Glad you guys enjoyed these cinnamon rolls. Happy baking!
Ryan says
Finally had enough sourdough discard to make these yesterday. Followed recipe with no deviations and....they came out great! Seriously wonderful rolls. Thank you for the recipe.
Victor @ Taste of Artisan says
You are very welcome. Happy baking!
Lily says
Hi victor, I tried your no-knead sourdough, chocolate baguette, French baguette it was super duper good 🥰🥰 thanks for sharing such a amazing recipes.
Now back to the main topic this is my first time to try your sourdough cinnamon roll. Questions, for icing, can I do away the Cream cheese? What is your pan size for this recipes? if I decided not to go with icing as topping would the roll become very dry, if is so, how to prevent the dryness? I like cinnamon rolls very much of cause I prefer moist than hard and dry. 😬
Victor @ Taste of Artisan says
Hi Lily,
sorry for the delayed response. The pan is the standard 9" by 13". Yes, you can get away with just cream cheese, there is no right or wrong here, tastes differ. To prevent dryness, let them cool to room temp and then cover tightly with Saran wrap. It would help if you press the plastic against the rolls to leave as little air there as possible. Refrigerate them. It will help keep them moist and will extend their shelf life.
Happy baking!
Eric says
Love your lessons in bread making. I took it up when COVID prevented me from making my annual pilgrimage to France, where I feast on the many breads (and cheeses, and wines).
Question about the sourdough cinnamon rolls: what would be the best way to start the work in the evening allowing you to bake them in the morning without having to get up at 3:00. I want to take warm rolls to work with me in the morning. Thank you, Victor.
Eric
Victor @ Taste of Artisan says
Glad to hear it, Eric. To bake these in the morning you'd need to cold-retard overnight. I haven't done this with this recipe but I do this with my French baguettes most of the time. You may need to make some tweaks but the idea is to prepare the dough as usual, let it ferment until the fermentation gets going, look for a 50%-75% volume increase, surface blisters and lactic acid aroma. Cover and refrigerate overnight at about 38F. This will yield even more flavor. Check in the morning, it should have risen more. If not fully doubled (the temp may be too cold), let sit at room temp until it does, then proceed with the rest of the steps. Something like that. I will play with this recipe and add more notes sometime in the future. Would love to hear your experience with this method as well.
Cindy says
Has anyone tried the cold retard and baked the next morning. I want to take hot and fresh to friends in the morning- without having to get up super early! Thanks.
Victor @ Taste of Artisan says
Cindy, this recipe as any other bread/dough recipe is perfect for cold retarding. I use the same approach as for my French Baguette or Neapolitan Pizza Dough (recipes are on my blog) which I always cold retard.
Arleen says
Instead of sugar in the filling I used Lankato sugar substitute. I am trying to cut out most sugars in our diet. I was very pleased with the results & will:mLe these again.
Alane says
Can you make this without the sourdough discard? What would you replace it with?
Victor @ Taste of Artisan says
Poolish. The night before, in a small bowl, mix 1 tsp of yeast, 120g water and 120g flour. Cover and refrigerate. The next day, use it as if it were a sourdough starter. You will get a very good flavor. I suggested 120/120 as some will be left behind on the walls of the bowl. You could do 100/100 in a large bowl, then add the rest of the ingredients to it the next day. Your choice.
Patricia says
Hello Victor,
Tonight, I made these cinnamon rolls, although halved the recipe. Used 2 eggs (instead of 1-1/2 eggs), and then after mixing all the ingredients with hand mixer & dough hooks, realized that might be too much "liquid" b/c the dough was still somewhat sticking to side of bowl, so I added 1TBL of wheat flour and kept kneading with dough hooks. Anyway, it seemed to mostly pull together into ball and then gave it the 2hour rest&rise. The dough handled just lovely rolling it out to 12x18 on marble pastry board without any problem, and they baked up beautifully. I did add commenter-Sarah's suggestion for water-honey-cinnamon in bottom of pan and think that helped keep them moist. I loved the cinnamon filling and next time I'll double the amount.....I like a lot of cinnamon goo:)
Btw, the bun tops were browning too quickly so I covered with foil until bun interior reached 200d-F.....is that correct finished temp or is that overbaked?
Thank You for the great recipe; excited to eat one with icing for brkfst!
~ Patricia
Natasha says
Thank you so much for sharing this recipe. The cinnamon rolls turned to be the best I’ve ever tried or baked. Used the exact proportions including cinnamon (in grams not spoons). I think it just can’t be better!
Victor @ Taste of Artisan says
Happy to hear that, Natasha. Enjoy.
Paul says
I’m going to try this recipe today, but I had a question. My sourdough discard jar is in the fridge. Do I need to let it get to room temp before making this recipe?
Victor @ Taste of Artisan says
Paul, I've always usead mine at room temp but it can be cold as it's used for flavoring in this recipe, not for leavening.
Michele Archer says
I love your recipes but I’m not sure how long to kneed the dough for the cinnamon rolls. I’ve made baguettes but with just my own sourdough... very good and the rustic sourdough peasant bread , even better. I made my own starter and it’s really good
Victor @ Taste of Artisan says
Hi Michelle, glad to hear that you like my recipes. As far as kneading time, I do it until the dough is silky smooth. In a mixer, it takes about 3-4 minutes or so. By hand, 4-5 minutes I'd say. Basically, when the dough starts to gather into a ball and becomes smooth, it's ready to go.
Jennifer Spencer says
The dough is wonderful! Lovely, softer than I usually bake and I am pleased with it - I will use the dough recipe again, no question, and thank you. But the remonce (filling) is so full of cinnamon that it actually burns my mouth. I made the filling at half strength (20 g cinnamon, not 40 g) and it was way, way too much. Other recipes I have used call for 7-10 grams, maximum. I will say that I ground my cinnamon fresh, so it's possible that my spices are more potent than the recipe assumes, but still, that's a lot. Make the dough as is - it's great - but unless you want a red-hot-candy cinnamon bun, ease way up on the cinnamon. After all that work to make these, it's frustrating not to enjoy them entirely.
Victor @ Taste of Artisan says
Thanks for the feedback, Jennifer. It really depends on the cinnamon and its freshness. Back when I was developing this recipe I had a bag of cinnamon in the pantry that I am sure wasn't the best quality and nor was it that fresh. To get decent flavor I ended up adding 5 tablespoons. No complaints from anyone. Since then I've switched to Saigon cinnamon that carries a stronger, spicier kick and I do use about 2 tablespoons of it now in this recipe to get good flavor. But, it's a good point. I will adjust the amount in the recipe and make a note for others to keep this in mind.
Sarah says
This is a decent recipe. My first time making sourdough cinnamon rolls. I’ve been making traditional cinnamon tolls with my grandmother since I can remember. There are a few things I did different. I use honey withy my sugar in the filling and reduce the sugar a bit. Also, my grandmother taught me that to always put a little water, honey and cinnamon mix in the bottom of the pan. Makes the bottles sticky and gooey. I’ve always down this and did it here too. Made a huge difference where without this step cinnamon rolls always seem dry. We also generally use muffin tins to make the easier for giving. A deeper pan for when we are going to eat them at home and don’t care for presentation. I’ve never put frosting on my cinnamon rolls. But it’s popular and so I’ve had to learn. These were good. Not sure if they are Grandma good though.
Maureen says
In the cinnamon rolls is that 1&1/3 cup of sourdough? I’m looking forward to trying these!
Thanks Maureen
Victor @ Taste of Artisan says
Hi Maureen, yes, that's 1 and 1/3 cup (1.33 cups). Happy baking!
Katherine T Baker says
Sorry I reread and you meant to cream the sugar and butter. Duh...
Victor @ Taste of Artisan says
No worries. Hope they turned out great. These a huge hit at our home.
Kathy Baker says
Your first directions say to combine butter, sugar and cream??? I don't see cream in the list of ingredients!!! Did you omit cream from the ingredients or what?
Sarah says
I had a problem with this step too. I think she means cream butter and sugar...
Mayra says
I had to read it a few times too! Lol. I was so stressed out that i didn't have cream! Then i realized what it was saying and had to laugh at myself a bit 🙂
Suzie says
These look amazing!!! 😍 I already have a go to recipe for Cinnamon Rolls, but am learning to use all of my sourdough discard in different recipes, so this is perfect! I also really apreciate recipes with grams 😊 Am definitely going to try this 🤗
Victor @ Taste of Artisan says
Enjoy!
Dana says
I made this recipe without any changes and it turned out amazing. I've tried many cinnamon roll recipes, but my family said this was their favorite. It's now my go-to recipe for a special weekend treat 🙂 Thank you so much!
Victor @ Taste of Artisan says
You are very welcome, Dana. Glad you liked my cinnamon roll recipe. Happy baking!
Marie says
OMG these are heavenly! I did make some changes because I had to. No powdered milk so I just skipped it. No yeast so I just used my young sourdough discard. I put the mixed unkneaded dough in the frig overnight and let it rise for a couple of hours at room temp. When it had more than doubled I did lots of stretch and folds. It stared out very sticky so I kept sprinkling on more flower. I didn’t have quite enough cinnamon so I added some cardamom, cloves & nutmeg to the mix. My first time making enriched dough but not my last. Put them in the frig to last a week? I don’t think mine will make it through tomorrow. Thank you for the recipe. .
Victor @ Taste of Artisan says
Wow, you really got creative with it. Glad you liked the recipe. Thanks for the feedback and happy baking!