Easy Amish Sourdough Cinnamon Rolls Made from Scratch
This Amish cinnamon rolls recipe makes soft, sweet pastries that that melt in your mouth and fill the kitchen with the smell of cinnamon! Made with a sourdough starter instead of yeast, they rise slowly and have a rich and fresh taste. This from-scratch recipe is perfect for breakfast, dessert, or anytime you want a comforting homemade treat.
Why You Will Love This Recipe
Easy
Making sourdough cinnamon rolls from scratch might sound overwhelming, but it actually only requires a few steps (plus a little patience!). After combing the cinnamon roll dough ingredients, knead the dough well. Let the dough rise at room temperature for a few hours, then roll out the dough and spread the filling over. Roll the dough into a long long, and slice it into pieces. Place these unbaked cinnamon roll dough spirals on a prepared baking dish and wait for a second rise. After they have doubled in size, they’re ready to bake and enjoy!
Healthier
Making cinnamon rolls from scratch means you avoid harmful ingredients that can be found in canned cinnamon roll dough or pre-made cinnamon rolls. The higher quality ingredients you use for this recipe (organic or pasture raised ingredients or example) the healthier the cinnamon rolls will be!
Delicious
The slow-rise sourdough dough makes these Amish cinnamon rolls extra soft with just a hint of tang, while the buttery cinnamon filling melts into every swirl. They’re baked until golden brown with a perfectly rich, soft, and gooey center. Finished with a sweet glaze or creamy frosting, each bite is deliciously comforting and full of old-fashioned homemade flavor!
Simple Ingredients in these Homemade Cinnamon Rolls
Flour: for the best texture, I recommend using a high quality, very finely ground type wheat flour. While I love baking with freshly milled whole grains, it makes pastries like cinnamon rolls much more dense. I prefer to use imported 00 Italian flour with no additives for baking pastries like these.
Sourdough Starter: used instead of yeast to make these cinnamon rolls rise!
Butter: used in the dough and in the filling for these delicious, buttery cinnamon rolls.
Natural Sugar: I like to use sucanat, panela, or coconut sugar for the dough and filling in this recipe. These typed of sweeteners are much less refined and more natural than cane sugar. Feel free to use dark or light brown sugar for the filling if you prefer.
Milk: adds texture and flavor to the cinnamon roll dough.
Egg: used for a perfect cinnamon roll texture and rise!
Cinnamon: used for the the delicious filling in this Amish cinnamon roll recipe.
Salt: salt adds depth of flavor to these cinnamon rolls.
Amish Sourdough Cinnamon Roll Topping Ideas
Vanilla Glaze: this is probably my favorite topping because it’s delicate. It doesn’t overpower the flavors of the cinnamon rolls.
Maple Glaze: for a refined sugar free option, give maple glaze a try! Warm maple syrup with vanilla, a pinch of salt, and a touch of butter and combine well.
Cream Cheese Frosting: a classic option! For those of you who are all things cream cheese lovers, this is the topping for you.
Orange Glaze: make an orange glaze with orange juice and zest and powdered sugar, as well as vanilla and salt. This glaze adds a refreshing twist to these cinnamon rolls!
How to Store Amish Sourdough Cinnamon Rolls
Store in an airtight container for up to 3 days at room temperature, 6 days in the refrigerator, or 6 months in the freezer.
How to Make Amish Sourdough Cinnamon Rolls
Combine dry ingredients (flour, sugar, salt) in a large mixing bowl.
In a separate bowl, combine the sourdough starter, egg and milk.
Add wet ingredients to the large bowl of dry ingredients and mix until crumbly.
Add warmed butter (not hot) to the crumby dough and combine until a sticky dough forms.
Cover bowl with a damp towel and let dough rest for 15 minutes.
After resting, knead dough with your hands for about 5 minutes, then form into a tight bowl and let ferment at room temperature for 8 hours (or over night).
After fermenting, make the cinnamon roll filling by combining softened butter, cinnamon, and salt in a small bowl.
With your hands, gather the risen dough back and fold back into a ball, then roll dough out onto a lightly floured work surface to form a 12 x 9.5 inch rectangular shape.
Carefully spread cinnamon sugar filling mixture over rectangle with a spoon.
Roll into a long 12 inch log, then cut into 10 even pieces (about 1.2 inches wide each) with a sharp knife.
Generously grease a 9 x 12 baking dish with butter, then place the rolls swirl side up into evenly into the greased pan.
Cover baking dish with a damp towel and place either at room temperature or in a slightly warm spot (like in the oven with the light on) for about 1-2 hours, or until the cinnamon rolls have doubled in size.
Alternatively, cold proof for a slower final fermentation by covering the baking dish with plastic wrap and placing in the refrigerator for 8-24 hours. If they haven’t doubled in size in the refrigerator by the time you are ready to bake them, take them our of the refrigerator and let them proof in a warm place until they have.
Preheat oven to 375 Fahrenheit.
Bake cinnamon rolls for about 25 minutes, or until just slightly golden on top. Make sure they aren’t overly brown on top or they will bee too dry on the inside!
Remove cinnamon rolls for the oven and make your choice of glaze or frosting recipe while they cool.
For a naturally sweet maple glaze, combine maple syrup, butter, vanilla, and salt in a small saucepan set to medium heat. Stir ingredients until the butter has melted and ingredients are well combined, then drizzle over cinnamon rolls.
For a simple vanilla glaze, combine powdered sugar, vanilla, melted butter, milk, and salt with a whisk until well combined. Drizzle over cinnamon rolls.
Once cinnamon rolls have cooled for about 10-15 minutes and you have added your glaze of choice, distribute onto serving dishes and enjoy!
Amish Sourdough Cinnamon Rolls: Made from Scratch
Equipment
- 2 large mixing bowls (non-metallic)
- 1 small bowl
- 2 mixing utensils
- 1 Rolling Pin
- 1 9 x 12 rimmed baking dish
- 1 damp cloth or plastic wrap
Ingredients
Cinnamon Roll Dough
- 2 1/2 cups flour (plus more for dusting)
- 1/4 cup natural sugar
- 2/3 cup whole milk
- 1/4 cup melted butter (not hot)
- 1/2 cup sourdough starter
- 1 egg
- 1 teaspoon salt
Cinnamon Sugar Filling
- 1/4 cup room temperature butter
- 1/2 cup natural sugar
- 1.25 tablespoons ground cinnamon
- 1 pinch salt
Maple Glaze (Refined Sugar Free)
- 1/2 cup light maple syrup
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Simple Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tablespoon melted butter
- 1 tablespoon whole milk (plus more if too thick)
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Combine dry ingredients (flour, sugar, salt) in a large mixing bowl.
- In a separate bowl, combine the sourdough starter, egg and milk.
- Add wet ingredients to the large bowl of dry ingredients and mix until crumbly.
- Add warmed butter (not hot) to the crumby dough and combine until a sticky dough is formed.
- Cover bowl with a damp towel and let dough rest for 15 minutes.
- After resting, knead dough with your hands for about 5 minutes, then form into a tight bowl and let ferment at room temperature for 8 hours (or over night).
- After fermenting, make the cinnamon roll filling by combining softened butter, cinnamon, and salt in a small bowl.
- With your hands, gather the risen dough back and fold back into a ball, then roll dough out onto a lightly floured work surface to form a 12 x 9.5 inch rectangular shape.
- Carefully spread cinnamon sugar filling mixture over rectangle with a spoon.
- Roll into a long 12 inch log, then cut into 10 even pieces (about 1.2 inches wide each) with a sharp knife.
- Generously grease a 9 x 12 baking dish with butter, then place the rolls swirl side up into evenly into the greased pan.
- Cover baking dish with a damp towel and place either at room temperature or in a slightly warm spot (like in the oven with the light on) for about 1-2 hours, or until the cinnamon rolls have doubled in size.
- Alternatively, cold proof for a slower final fermentation by covering the baking dish with plastic wrap and placing in the refrigerator for 8-24 hours. If they haven’t doubled in size in the refrigerator by the time you are ready to bake them, take them our of the refrigerator and let them proof in a warm place until they have.
- Preheat oven to 375 Fahrenheit.
- Bake cinnamon rolls for about 25 minutes, or until just slightly golden on top. Make sure they aren’t overly brown on top or they will bee too dry on the inside! They will continue to bake for a bit once they are removed from the oven.
- Remove cinnamon rolls for the oven and make your choice of glaze or frosting recipe while they cool.
- *For a naturally sweetened maple glaze, combine maple syrup, butter, vanilla, and salt in a small saucepan set to medium heat. Stir ingredients until butter has melted and ingredients are well combined, then drizzle over cinnamon rolls.
- *For a simple vanilla glaze, combine powdered sugar, vanilla, melted butter, milk, and salt with a whisk until well combined. Drizzle over cinnamon rolls.
- Once cinnamon rolls have cooled for about 10-15 minutes and you have added your glaze of choice, distribute onto serving dishes and enjoy!
