The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Billowy Sourdough Cinnamon rolls with Cream Cheese Frosting

Sweet Bites's picture
Sweet Bites

Billowy Sourdough Cinnamon rolls with Cream Cheese Frosting

Hi there,

I am new to the blog. I saw the recipe for the Billowy Sourdough Cinnamon Roll with Cream Cheese Frosting and thought oh my goodness these looked awesome. I am just a ok baker and never have tackled sourdough starter let alone cinnamon rolls made with the sourdough starter. I made them over the weekend and they were fantastic. I would recommend these to anyone. They take a little time to make but are well worth the wait. We just loved them! I'm going to make these for Easter breakfast. The picture of the Cinnamon Rolls on The Loaf is worth a thousand words but the taste is worth millions.

Sweet Bites in Wisconsin

plidov's picture

I also did these this weekend for my mother-in-laws birthday brunch.  They are a bit of work, but the results were fantastic.  I'm not a big cinnamon roll person normally (those Cina-bun stores at the mall just freak me out), but these were amazing - pretty much the best non-bread baked goods I've ever had.

I substituted lowfat milk in the main dough with no problems and baked them in a couple of 10" springform pans.  One pan leaked some hot sugar toward the end - which required a small fire to be extingushed (and an overdue oven cleaning).  The pans, otherwise, were a good fit for the recipe.

mountaindog's picture

Hey Sweet Bites and plidov, I am very glad to hear that you were able to follow my recipe with good results. I agree they took a lot of time but were worth the effort, especially if you carried out each step over a couple of days, then it didn't seem like too much active work. A great project for a cold winter weekend, but I probably won't want to make these again myself until next fall or winter (my arteries need that long to recover). If you have any photos of your cinnamon rolls I'd love to see how they came out. Happy Baking!  --Mountaindog

Sweet Bites's picture
Sweet Bites

pollyanne's picture

Hello - I'm convinced that I need to make Cinnamon Rolls from my whole wheat sourdough starter.  I keep the starter at 75% hydration, but I understand that if I want to use it to replace a biga I might need to adjust for a higher hydration.   The WGB Cinnamon rolls all have eggs and milk, and I know that both of these ingredients need different kinds of compensation for hydration, and that starts to be too many changes at once (I flunked the Scientific Method in school, but I'd like to do better now, by changing only one thing at a time).

So, does anyone have a recipe for Sourdough Cinnamon Rolls that can use my Whole Wheat Starter?  I know that I can convert the starter to a higher proportion of white flour, but I would like for the final dough to have a good proportion of whole grain.

TIA,  Polly