Simple Sourdough Cinnamon Rolls in a Cast Iron Skillet
Making sourdough cinnamon rolls in a cast iron skillet isn’t just about satisfying your sweet tooth – it’s all about creating an experience. These mouth-watering swirls of dough are left to rise until they are perfectly puffy, transforming into fluffy sourdough cinnamon rolls with a soft texture and delightful taste. As they bake, the edges get crispy while the insides stay gooey and delicious. The end product is a comforting treat with a heartwarming vibe, perfect for lazy weekends or special gatherings. So, grab your skillet and get ready for some seriously delicious cinnamon goodness!
I’m totally obsessed with cinnamon! I already shared my love for it in my post about cinnamon bread. And now, I’m super into sourdough bread, too. So, why not combine the two? These sourdough cinnamon rolls are dangerous; you will only take one bite, and you will want to eat the whole skillet full of them! So, let’s start with this easy-to-follow sourdough cinnamon roll recipe that’s perfect for beginners.
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Why Make Sourdough Cinnamon Rolls in a Cast Iron Skillet
Even Heating: Cast iron skillets are awesome when it comes to evenly heating and maintaining temperature, which makes it a top choice for baking some delicious cinnamon rolls. This means that your rolls will come out perfectly golden all around without any uneven baking.
Crisp Edges, Soft Centers: The skillet’s material helps to create a crispy outer layer while keeping the inside of your rolls soft and fluffy, resulting in a mouthwatering experience with every bite.
Enhanced Flavor: Making sourdough cinnamon rolls in a cast iron skillet can actually enhance the flavor of your cinnamon rolls. The skillet imparts a subtle, unique taste that you just can’t get from using a regular baking pan.
One-Pan Convenience: Using a cast iron skillet also means you can both assemble and bake your rolls in the same pan, which is great for reducing cleanup and making the cooking process easier. Plus, the skillet looks amazing, so it’s perfect for serving right at the table.
Retained Warmth: Cast iron retains heat well, so the rolls will stay warm longer if they’re served in the skillet. This is perfect for those lazy mornings or brunches when you want to savor every last bite.
Ingredients in Sourdough Cinnamon Rolls
Dough
Active Sourdough Starter: Provides natural leavening, giving the dough a slight tang and complexity.
Bread Flour (or All-Purpose Flour): Creates the structure, with bread flour offering a chewier texture due to its higher protein content.
Sugar: Adds sweetness and helps in browning the crust.
Salt: Enhances flavor and controls yeast activity.
Buttermilk: Contributes to tenderness and adds a subtle tang.
Butter: Adds fat to the dough.
Eggs: Enrich the dough, adding moisture and aiding in structure.
Brown Sugar Cinnamon Filling
Unsalted Butter: Acts as a base for the filling, helping to spread the sugar and cinnamon evenly.
Brown Sugar: Provides sweetness and moisture, which helps create a gooey filling.
Ground Cinnamon: Delivers the signature spiced flavor.
Glaze / Cream Cheese Icing
Buttermilk: Adds tanginess, balancing the sweetness of the sugar.
Cream Cheese: Gives the glaze richness and a creamy texture.
Powdered Sugar: Sweetens and thickens the glaze.
Vanilla Extract: Enhances flavor with a warm, aromatic touch.
Step by Step Instructions
Make the sourdough cinnamon rolls dough
- Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.
- Then, add butter, flour and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes. The kneading time will depend on the type of mixer you have. I recommend starting to check for the right dough consistency at around 5 minutes. You want the dough to be tacky but easy to release from the bowl and not stick to your hands.
Bulk fermentation
- Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen. The type of flour you are using will also affect how quickly your dough rises.
For overnight sourdough cinnamon rolls, prepare your dough early in the afternoon. Starting early will get the bulk fermentation phase done and allow you to shape the sourdough cinnamon rolls in preparation for the second rise.
Make the Cinnamon-Sugar Filling
- In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.
Roll the Dough
- Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in. Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.
- Sprinkle the cinnamon-sugar mixture over the butter.
Shape the sourdough cinnamon roll
- Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick. Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.
Bake the cinnamon rolls
- Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.
Make the Glaze
- In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.
- Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!
How to Serve Cinnamon Rolls
1. Drizzle with Glaze: Right after baking, drizzle your cinnamon rolls with the glaze. This ensures the glaze melts slightly and seeps into the rolls, adding extra moisture and sweetness.
2. Add Toppings: For a bit of texture, sprinkle chopped nuts like pecans or walnuts on top of the glazed rolls. A little sprinkle of cinnamon or a few dollops of whipped cream can also enhance the flavors.
3. Serve Warm: Cinnamon rolls are best enjoyed warm. If they’ve cooled down, pop them in the oven for a few minutes to get them nice and toasty again.
4. Pair with a Drink: Serve your cinnamon rolls with a hot cup of coffee, tea, or a glass of cold milk to complement the sweet, spicy flavors.
5. Use a Serving Dish: If you baked your rolls in a cast iron skillet, you can bring the skillet right to the table for a rustic look and serve them directly from it.
How to Store Sourdough Cinnamon Rolls
Make sure you let the cinnamon rolls cool down completely before storing them. This stops them from getting all mushy because of the moisture. Also, if you’re planning on storing them, don’t put any glaze on them.
Room Temperature Storage:
Short-Term: For cinnamon rolls you plan to eat within a day or two, store them in an airtight container or wrap them tightly with plastic wrap. Keep them at room temperature, ideally in a cool, dark spot.
Refrigerating:
Longer Freshness: If you want to keep them for up to a week, place them in an airtight container and refrigerate them. The cold environment slows down the staling process.
Reheating: To serve, cover with foil and heat in the oven at 350°F (175°C) until warmed, about 10-15 minutes.
How to freeze sourdough cinnamon rolls:
Long-Term Storage: Freeze baked cinnamon rolls by wrapping each roll individually in plastic wrap, then wrap them with a layer of aluminum foil and place them in a zip-top freezer bag or an airtight container. They can be frozen for up to 2 months.
Thawing and Reheating: Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat as described for refrigerated rolls to restore their fresh-baked taste and texture.
Do you love this recipe? Try these!
Equipment
- Stand mixer with dough hook attachment
- Glass bowl
- Plastic wrap or kitchen towel
- Scale or measuring cups and spoons
- Knife
- Cast iron skillet
Ingredients
For the Dough
- 204 g buttermilk 3/4 cups
- 100 g active sourdough starter 1/2 cup
- 50 g eggs 1 egg
- 60 g sugar 1/4 cup
- 85 g unsalted butter 6 tablespoons, softened
- 8 g salt 1 1/2 teaspoons
- 400 g bread flour or all purpose flour, 3 1/4 cups
For the Cinnamon Sugar Filling
- 85 g Unsalted Butter 6 tablespoons, softened
- 165 g Brown Sugar 3/4 cups
- 16 g Ground Cinnamon 2 tablespoons
For the Glaze
- 68 g Buttermilk 1/4 cup
- 3 oz Cream cheese
- 240 g Powdered sugar 2 cups
- 1/2 tsp Vanilla extract
Instructions
Make the sourdough cinnamon rolls dough
- Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.204 g buttermilk, 50 g eggs, 100 g active sourdough starter, 60 g sugar
- Add the butter, flour, and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes.8 g salt, 400 g bread flour, 85 g unsalted butter
Bulk fermentation
- Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen.
Make the Cinnamon-Sugar Filling
- In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.165 g Brown Sugar, 16 g Ground Cinnamon
Roll the Dough
- Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in.
- Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.85 g Unsalted Butter
- Sprinkle the cinnamon-sugar mixture over the butter.
Shape the sourdough cinnamon roll
- Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick.
Second Rise
- Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.
Bake the cinnamon rolls
- Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.
Make the Glaze
- In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.68 g Buttermilk, 3 oz Cream cheese, 240 g Powdered sugar, 1/2 tsp Vanilla extract
- Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!
Frequently Asked Questions
Can I assemble cinnamon rolls and bake the next day?
Yes, you can absolutely assemble cinnamon rolls and bake them the next day. This method is actually quite popular, as it allows the flavors to meld together overnight, making morning baking much easier.
Can cinnamon roll dough rise too long?
Yes, cinnamon roll dough can rise for too long. If it overproofs, the dough may collapse or become too airy, affecting the texture and causing the rolls to not hold their shape well during baking. It’s important to follow the recommended rising times given in this sourdough cinnamon roll recipe to avoid overproofing.
Do I have to ferment sourdough cinnamon rolls overnight?
You don’t have to wait for a day to make your sourdough cinnamon rolls. If you’re in a hurry, you can go with a same-day recipe. It will take only a few hours for the dough to rise until it doubles in size, and you can bake the rolls on the same day you prepare the dough. However, if you have time, an overnight fermentation can make your rolls more delicious and fluffy by giving the sourdough starter more time to work.
How long are sourdough cinnamon rolls good for?
Sourdough cinnamon rolls are at their tastiest when they’re fresh out of the oven. They’ll start to go stale after a couple of days, but don’t worry! Just pop them in the oven for about 10 minutes, and they’ll be as good as new – warm, soft, and ready to eat!
How long to bake sourdough cinnamon rolls?
Sourdough cinnamon rolls typically bake for about 25 to 30 minutes at 350°F (175°C). Just keep an eye on them and pull them out when they’re golden brown on top and smell irresistible!
Can I freeze sourdough cinnamon rolls before baking?
You can totally freeze your sourdough cinnamon rolls before baking! Here’s how to do it:
- Make your cinnamon rolls per the recipe, slice them, and put them in the cast iron skillet or on a baking sheet.
- Instead of letting them rise, cover them tightly with plastic wrap and foil. Then, put them in the freezer for up to 2 months.
- Ready to bake? Take the rolls out of the freezer, let them thaw and rise for several hours (or overnight), then bake them according to the recipe’s instructions.
Freezing before baking is a smart way to have fresh and yummy cinnamon rolls ready whenever you want them, without having to do all the work on the day of baking.
