Sourdough cinnamon rolls are more than just a pastry to me – they're my absolute favorite recipe and have been with me for many years. I've tried countless variations, with and without yeast, with different fillings and dough preparations, but none have ever come close to this original. The delicate, subtle acidity of the sourdough gives the cinnamon rolls a depth and character that you simply can't achieve with yeast.
Yes, this recipe takes time and a little patience – typical for sourdough. But it's precisely this long fermentation process that makes the dough exceptionally soft, moist, and aromatic, so the cinnamon rolls practically melt in your mouth. For years, I've brought them to work, whether for birthdays or special occasions, and I'm regularly asked for the recipe. Now the time has finally come: I share this very special recipe with you!
Dieses Rezept beruht auf dem "Sourdough Cinnamon Rolls"-Rezept von Ruth Mar Tam aus dem Backbuch "Baked to Order". Sie ist tatsächlich der Grund, warum ich 2021 angefangen habe, meinen ersten Sauerteig heranzuzüchten mit damit zu backen! Ich hatte bei ihr auf Instagram ein Sauerteig-Rezept entdeckt, das einfach zu gut aussah, um es nicht selbst einmal auszuprobieren! Und natürlich musste ich dann auch ihr Backbuch haben!
Diese Sauerteig-Zimtschnecken waren das erste Rezept aus ihrem Backbuch, was ich nachgebacken habe und ich habe mich direkt verliebt! Ich musste jedoch ein paar Anpassungen vornehmen, um das Rezept an ein deutsches Weizenmehl Type 550 anzupassen. Auch wenn ich den Proteingehalt im Mehl mit zusätzlichem Gluten ausgleiche, ist das deutsche Mehl leider nicht so aufnahmefähig wie nordamerikanisches Mehl. Wir verwenden also mehr Mehl und ein wenig extra Gluten und da wir dadurch mehr Teig erhalten, brauchen wir auch mehr von der Füllung. Außerdem ist dieses Rezept bereits ziemlich reichhaltig und das klassische Cream-Cheese-Frosting ist mir dann zu viel ... Deswegen mache ich meine Sauerteig-Zimtschnecken am liebsten mit einem einfachen Zitronenguss.
Advertisement (Affiliate): If you'd like to try Ruth Mar Tam's original recipe, you can find it here in her cookbook Baked to Order. More of her recipes can be found on her recipe blog cooktildelicious.com , or on her Substack.
It's more digestible, healthier, and tastes even better: sourdough as a leavening agent! My sourdough journey began in 2021, the second year of the pandemic. But if I had known beforehand how much fun baking with sourdough would be and what flavor notes you can conjure up in your baked goods, I certainly would have started much sooner!
Would you like to try more of my sourdough recipes? Then take a look in my category sourdough hier auf "brutzel, brat & knusper" vorbei!
There you will find, for example, the following recipes:
Compared to recipes using yeast, sourdough recipes often require significantly more time. Extending the fermentation process makes the dough more aromatic, and the fermentation during rising also makes the baked goods more digestible. Another advantage is that baking with a longer resting time results in baked goods that stay fresh and moist longer, meaning they don't dry out as quickly.
Did you know that there are two different types of cinnamon? There's a distinction between the "original" Ceylon cinnamon and the "Chinese cinnamon" Cassia cinnamon.
Ceylon cinnamon is also known as the "real" or "original" cinnamon and comes from Sri Lanka or southern India. Ceylon cinnamon tastes a little more refined, more aromatic and less spicy because it contains less cinnamaldehyde than cassia cinnamon. Cinnamon is also said to have many health benefits that apply almost exclusively to Ceylon cinnamon. Ceylon cinnamon is rich in antioxidants and thus has an anti-inflammatory effect. There are studies that show that Ceylon cinnamon reduces "bad cholesterol" and increases "good" cholesterol and can therefore improve blood values. Ceylon cinnamon also has a blood sugar stabilizing effect and type 2 diabetics in particular can reduce their blood sugar levels with 0.5 - 2 teaspoons of Ceylon cinnamon a day.
Cassis cinnamon, on the other hand, is much cheaper and is usually used in processed foods. You will also often come across cassis cinnamon on the spice shelf in the supermarket. Cassis cinnamon is produced in southern China and contains a much higher concentration of coumarin. An overdose of coumarin can lead to headaches, nausea and dizziness. Just one teaspoon of cassis cinnamon often reaches the recommended maximum coumarin limit, so cinnamon lovers should be particularly careful about which cinnamon they choose.
Advertisement (Affiliate): For these reasons I prefer to use this Ceylon cinnamon to reap the health benefits and enjoy the aromatic, “real” cinnamon taste.
In terms of timing, I prefer to follow the following baking schedule for this recipe:
Day 1:
Day 2:
Day 3 - Backtag:
Or Day 4 - Backtag:
These sourdough cinnamon rolls are distinguished by their exceptionally soft, tender crumb and a delicate, balanced tang, which comes exclusively from the sourdough. The long fermentation process results in a complex aroma and extraordinary moistness that cannot be achieved with yeast. A recipe for everyone who appreciates cinnamon rolls of the highest quality and wants to invest some time in true craftsmanship.
Mix and knead all the ingredients of the sourdough starter into a firm dough. Cover it and let it rise at warm room temperature, at around 75°F (24 °C), overnight or for 8-12 hours.
Place both types of flour, gluten, sugar, and milk powder into the bowl of your stand mixer and mix the ingredients well. Then, pour the liquid ingredients—the egg, milk, cream, and all of the levain—into a well in the center.
Now, let your stand mixer knead the ingredients into a dough on the lowest setting using the dough hook attachment.
Turn off the stand mixer and cover it with a tea towel for 45 minutes.
Now add the salt to the main dough and knead it in briefly on the lowest speed for about 5 minutes. Then add about half of the softened butter and knead it in well. Repeat with the remaining butter.
Next increase the speed of your stand mixer and let it knead the dough thoroughly for about 15-20 minutes, until it passes the windowpane test (see video).
Remove the mixing bowl from the stand mixer and cover it well (e.g., with a shower cap or cling film). Let the dough rise for 2 hours at a warmer room temperature (approx. 75 °F / 24 °C). The dough will rise noticeably during this time, but will not double in size. Stretch and fold the dough (see video) and then refrigerate it for 8–24 hours.
Place all the ingredients for the filling in a bowl and mix them together to combine.
Take the dough out of the refrigerator and place it on your lightly floured work surface. Roll it out into a rectangle, with the shorter side being approximately 14 inches (36 cm) long.
Now place all of the filling on the dough and spread it evenly. Spread the filling all the way to the edges.
Next roll the dough into a log (like a jellyroll) starting from one of the shorter sides. Position it seamside down.
Prepare your baking tin by lining the bottom of a 10-inch (26 cm) springform with parchment paper and greasing the rim with butter or coconut oil.
Then use a thread to divide the dough roll into 9 evenly wide cinnamon rolls. Distribute them evenly in the springform, making sure that the cut side of the edge pieces is facing up.
Let the cinnamon rolls rise again at a warmer room temperature (at around 75 °C / 24°C) for approximately 8 hours or overnight. They should have risen considerably during this time and now fill the entire baking pan.
45 minutes before the cinnamon rolls are finished rising, preheat your oven to 400 °F (200 °C), top / bottom heat.
Then place the cinnamon rolls in the oven to bake for 20-25 minutes on the second-to-last rack, i.e., one rack below the middle one (in the lower third of the oven).
When the cinnamon rolls are golden brown and have reached an internal temperature of 196 - 200 °F (91 - 93 °C), remove them from the oven and immediately remove the rim of the springform.
Finally, mix the powdered sugar with the lemon juice to make a lemon glaze and spread it evenly over the cinnamon rolls. Enjoy them best while still warm and in good company!
servings 9
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Tip:To achieve a warmer room temperature, you can place the levain, dough, or cinnamon rolls in the oven with the light on and the oven door slightly ajar. Alternatively, a proofing box is recommended, where you can set the temperature precisely.
Tip:These sourdough cinnamon rolls can be frozen and enjoyed at a later time.
Advertisement (Affiliate): If you'd like to use the same proofing box as me, you can find it here: proofing box from Brod & Taylor. Since I got it, baking has definitely become much easier for me, as I can control the temperatures much better. Especially when baking with sourdough, I find it very important to be able to control the temperature down to the degree, and thus better plan and estimate the proofing times.
