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Sourdough Cinnamon Rolls with Vanilla Glaze Recipe

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These Sourdough Cinnamon Rolls combine the tangy depth of natural sourdough starter with the classic sweet and spiced flavors of cinnamon and brown sugar. The dough is enriched with a creamy roux and two rises to develop flavor and texture, resulting in soft, fluffy rolls topped with a luscious vanilla glaze. Perfect for a special breakfast or brunch, these cinnamon rolls bring together traditional techniques and sourdough complexity in a delightful warm treat.

Ingredients

Dough Ingredients

  • 240 g (1 cup) whole milk
  • ⅓ cup bread flour
  • 30 g (2 tablespoons) water
  • 1 teaspoon active dry yeast
  • 475 g bread flour
  • 100 g brown sugar
  • 2 large eggs
  • 100 g fed sourdough starter (active)
  • ¾ teaspoon fine sea salt
  • 1–2 teaspoons pure vanilla extract
  • 57 g (¼ cup) butter, very soft (or halfway between melted and softened)

Roux

  • 240 g (1 cup) whole milk
  • ⅓ cup bread flour

Filling

  • 113 g softened butter
  • 200 g brown sugar (light or dark)
  • 1 tablespoon cinnamon
  • Pinch fine sea salt
  • 1 tablespoon tapioca flour, tapioca starch, or cornstarch

Cream Bath

  • 120 g heavy cream
  • 1 teaspoon pure vanilla extract

Glaze

  • 190 g powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2–4 tablespoons milk or cream
  • Pinch fine sea salt

Instructions

  1. Feed the starter: At least 12 hours before making the dough, feed your sourdough starter to ensure it is active and bubbly when you begin.
  2. Make the roux: In a small pot, whisk together the milk and ⅓ cup bread flour. Cook over medium-low heat, stirring frequently until it thickens into a loose paste. Remove from heat and let cool completely.
  3. Activate yeast: In the stand mixer bowl, stir together warm water and active dry yeast. Let sit for about 5 minutes until foamy, indicating yeast is activated.
  4. Mix the dough: Add the bread flour, eggs, salt, vanilla extract, active sourdough starter, brown sugar, and cooled roux over the yeast mixture. Attach the dough hook and knead on low speed until dough begins to come together.
  5. Add butter: Incorporate the soft butter into the dough and continue kneading for 7-10 minutes until a smooth, elastic dough forms around the dough hook.
  6. First rise: Place the dough in a large oiled bowl, turn to coat with oil, cover with plastic wrap and allow it to rise at room temperature for 4-6 hours until nearly doubled in size.
  7. Prepare filling: Mix softened butter, brown sugar, cinnamon, salt, and tapioca starch until thick and spreadable.
  8. Shape the rolls: Deflate the dough and roll it out on a floured surface into a 16×10 inch rectangle. Spread the filling evenly, then roll tightly into a log. Slice into 2-inch thick rolls using a bread knife or unwaxed dental floss.
  9. Second rise: Arrange rolls in a greased 13×9 inch pan with spaces between. Let rise at room temperature for 1-2 hours until slightly bubbly and dough springs back slowly when pressed.
  10. Preheat oven: Heat oven to 350°F (175°C).
  11. Apply cream bath and bake: Stir together heavy cream and vanilla extract, then pour over risen rolls. Bake for about 30 minutes or until golden brown and cooked through.
  12. Make glaze: Whisk powdered sugar, salt, vanilla extract, and 2-4 tablespoons milk or cream until smooth. Adjust consistency by adding more powdered sugar or milk as needed.
  13. Glaze the rolls: Spread glaze over warm rolls so it melts into them, or wait until cooled to have a thicker glaze layer on top.
  14. Storage and serving: Store at room temperature. Warm leftovers in the microwave for 30 seconds before serving to refresh softness.

Notes

  • Feeding the sourdough starter at least 12 hours prior ensures a good rise and flavor development.
  • The roux adds moisture and tenderness to the dough, creating a soft crumb.
  • The first rise is long due to natural yeast activity; be patient for best flavor and texture.
  • Use unwaxed dental floss or a sharp bread knife for clean slices when shaping rolls.
  • Adjust glaze thickness depending on your preference for a soft or firmer topping.
  • Store rolls at room temperature and consume within 2 days for best freshness.

Find it online: https://bitezly.com/sourdough-cinnamon-rolls-with-vanilla-glaze-recipe/