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sourdough cinnamon rolls

★★★★★ 1
a recipe by
Cheryl Rogers
bardstown, KY

This recipe is a combination of 2 recipes but perfected over the years into the softest most delicious cinnamon roll recipe I've ever made. Family and friends love, love, love them! I believe the secret is with powdered milk and by being baked at a lower temperature while covered.. This is my go to recipe for cinnamon rolls!

★★★★★ 1
serves 6-8
prep time 2 Hr
cook time 25 Min
method Bake

Ingredients For sourdough cinnamon rolls

  • 1/2 c
    active sourdough starter
  • 1 c
    evaporated milk
  • 3 Tbsp
    powdered milk
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 2 Tbsp
    melted butter
  • 1/4 c
    brown sugar
  • 1 1/2 tsp
  • 1/2 c
    chopped pecans
  • 1
  • 3 Tbsp
  • 3 1/2 c
  • 1 pkg
    active yeast

How To Make sourdough cinnamon rolls

  • 1
    Combine starter, milk and 2 cups flour in large bowl. Cover and leave at room temperature overnight.
  • 2
    Next morning, beat together butter, sugar and egg. Blend into sourdough. Combine 1.5 cups flour, salt, and soda and mix with other mixture. Turn out on floured surface and knead until shiny. Add flour as needed.
  • 3
    Roll out to an 8x16 inch rectangle. Brush surface with melted butter. Sprinkle with brown sugar, cinnamon and nuts. Roll up dough, cut roll at 2 inch intervals, dip in melted butter and place in dutch oven. Let rise one hour until doubled in size. Brush milk over tops of dough very lightly touching so as not to deflate dough.
  • 4
    Place foil or lid on dutch oven, and bake at 295 degrees for 15 minutes, then turn oven up to 375 degrees, remove foil or lid, and bake until golden brown another 10-12 minutes.
  • 5
    Icing: 1/2 stick butter, 3 TBLSP evaporated milk, 3 cuos confectioners sugar, 1/2 tsp vanilla.

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