Scenting The Cottage Today...Sourdough Cinnamon Rolls

It was baking day yesterday and I wanted to use some of the sourdough starter I have on hand. We didn't need yet another loaf of bread, so I decided on a recipe for sourdough cinnamon rolls. They're wonderful! If you'd like to bake a batch for yourself, you will find my sourdough starter recipe on the left sidebar under archives.

This recipe claims to make 18 rolls, but I found it made only 12 and they weren't all that large. If you want to make larger cinnamon rolls than you see in my photo, I would estimate you may get 8 to the batch.

Happy Baking!

Sourdough Cinnamon Rolls
1 1/2 cup sourdough starter (see my archives on for recipe)
2/3 cup milk (room temp)
2 Tablespoons sugar
1 1/2 teaspoons vanilla
1 Tablespoon melted butter (I use "I Can't Believe It's Not Butter")
1 teaspoon salt
2-3 cups flour
1/2 teaspoon soda

For Inside Filling
2 Tablespoons melted butter (I use "I Can't Believe It's Not Butter")
1 1/2 teaspoons cinnamon mixed with 1/3 cup brown sugar

Powdered Sugar Glaze
Mix 2 cups powdered sugar with a small amount of milk until it's the consistency for frosting/glaze that you like.

Mix together first five ingredients in a large, non-metallic bowl. Stir in salt and enough flour to make a soft dough just stiff enough to handle. Turn out onto a well-floured board and sprinkle with 1/4 cup flour which has been mixed with the baking soda. Work flour in and knead for five minutes or more, adding more flour as necessary.

Place in a buttered bowl and turn once to butter top. Cover and let rise until double, about 3 hours.

Punch dough down, turn out onto floured board and roll out to 9×18 rectangle. Brush with melted butter and sprinkle evenly with cinnamon sugar mixture. Roll up and cut into 1 inch slices (or larger if you want larger rolls). Arrange with sides touching in a buttered 9×13 pan. Cover and let rise until doubled, 2-3 hours. Bake at 400 for 20-30 minutes.

Brush warm rolls with your glaze.
Makes 18 (small) rolls.