Easy Sourdough Cinnamon Rolls

These cinnamon rolls are sure to make your afternoon so much better!

Yield: 1 Dozen Rolls

Prep Time20 minutes

Cook Time35 minutes

Additional Time5 minutes

Total Time1 hour

Ingredients

Dough

• 3 Cups King Arthur All Purpose Flour
• 3/4 Cup Sourdough Discard
• 3/4 Cup Warm Water
• 1 Tablespoon Yeast (if started is active you may omit)
• 3 Tablespoons Honey or Maple Syrup or Cane Sugar
• 6 Tablespoons Melted Butter
• 1 1/2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt

Brown Sugar & Cinnamon Filling

• 3 Tablespoons Butter or Coconut Oil
• 1/2 Cup Brown Sugar
• 2 Tablespoons Cane Sugar
• 1 Tablespoon Cinnamon
• 1/4 tsp Dried Orange Peel Zest (optional)
• Pinch of Nutmeg
• Pinch of Black Pepper (optional)
• Pinch of Salt

Maple Cream Cheese Frosting

• Half block of cream cheese softened
• 3 Tablespoons Maple Syrup
• 1/4 Cup Powdered Sugar
• 1/4 teaspoon Salt

Instructions

1. Preheat oven to 375 degrees
2. Begin dough by mixing all purpose flour, baking soda, baking powder, salt, yeast, and sugar.
3. Once dry ingredients are combined, add in sourdough discard and warm water. Mix gently.
4. Add in melted butter. Stir until dough comes together.
5. Knead bread gently. I recommend kneading by hand for 8-10 minutes. 5 minutes if you’re strong and experienced. You could use a stand mixer and dough hook, but only mix for 2-3 minutes to avoid overworking the dough.
6. Set dough aside while you prepare brown sugar and cinnamon filling.
7. Mix brown sugar, cane sugar, dried orange peel, cinnamon, nutmeg, black pepper, and pinch of salt all together and set aside.
8. Prepare frosting ingredients by setting in a bowl half a block of cream cheese, maple syrup, powdered sugar, and pinch of salt.
9. Your dough should be ready now to roll out. Gently flour a clean surface and roll out the dought into a large rectangle. Dough should be rolled to about 1/4-1/2 inch thick.
10. Spread butter or coconut oil on top of rolled out dough. Then sprinkle on top of the butter the brown sugar and cinnamon mixture.
11. Starting on the long side, roll up dough tightly. Pinch ends together and seal with a little water or coconut oil.
12. Slice into 12 equal sized rolls. Use a bench scraper, very sharp knife, or unflavored dental floss for easy slicing.
13. Prepare 9×13 baking dish. Lined with parchment paper. Place cinnamon rolls inside. Put the smaller sized rolls in the middle of the baking dish.
14. Bake for 30-35 minutes until golden brown. Allow to cool once fully baked before adding frosting.
15. While cinnamon rolls are baking and cooling, mix up your frosting on medium speed until combined. Easy peasy!
16. Once cinnamon rolls are cooled, top with frosting and enjoy! Be careful, the middles stay hot for a while

Notes

Don’t have baking powder? For 1 tsp double activing baking powder, mix 1/4 tsp baking soda with 1/2 teaspoon cream of tartar. Multiply accordingly for how many teaspoons of baking powder are needed!

Dried orange peel in the brown sugar cinnamon mixture is optional, but I highly recommend it! It adds a little something extra but it doesn’t make the cinnamons taste orange in flavor.

Before baking I sprinkle the rolls with extra cinnamon and cane sugar. It gives them a little crunch on top.

The closer the cinnamon rolls are in the baking dish, the taller they will get! Spread out makes a wider, pancake shaped cinnamon roll.

Store in an air tight container or covered in plastic wrap. They will last on the counter over night, but I do recommend the refridgerator if you are waiting any longer than overnight to eat them

Bake with me here.

All links included in this post are affiliate links. They are of no extra cost to you, but if you shop through them, it provides income for my family! Thanks in advance!