Simple Sourdough Cinnamon Rolls (for lazy people)

Cinnamon rolls are a bit more involved than my usual lazy recipes, but this is the absolute easiest sourdough method on YouTube, and you'll never taste a more delicious one!

Toys in the video:

Side Swipe Blade (This company has closed! I'm so sad...)

RECIPE:

In a large bowl, combine:

8oz / 227g sourdough starter (at 100% hydration...ideally unfed, straight from the fridge)
6oz / 170g buttermilk (any type)
2oz / 57 g (half a stick) unsalted butter, melted
2oz / 57g brown sugar (light or dark)
1 egg
1 Tablespoon vanilla extract

Stir/whisk until smooth. Then add:

1 pound / 454g all purpose flour (or bread flour)

Stir with a fork, then finish mixing with your hand until you have a cohesive smooth dough. (A few seconds is generally sufficient.) Grease the bowl, cover tightly, and rise at least 12 hours, up to 24 hours...only longer if it takes that long for your starter to double the dough.

Soften 3 sticks (12 oz) unsalted butter and 8oz cream cheese.

In a bowl, combine:

8oz / 227g (2 sticks) unsalted butter, softened
8oz / 227g brown sugar (light or dark)
1 tsp coarse or kosher salt (or 1/2 tsp fine or table salt)
2 Tablespoons cinnamon

Mash with a fork until well blended.

Generously flour the work surface, hands, and rolling pin. Remove the dough to the work surface, gently stretch into a rectangle shape, and gently roll out to 16-18" long and 12" wide (40-46cm x 20cm). Distribute globs of the cinnamon/butter/sugar mixture across the dough, and spread the mixture evenly across the rectangle, leaving a 1" border around the bottom and sides, but spreading the mixture almost to the edge of the top. Roll from the top edge down, carefully, ensuring a tight roll. Moisten the bottom edge of the dough, lift it up to meet the roll, and pinch to seal it well.

Using dental floss, fine kitchen twine, or a bread knife, cut an inch or two off each end of the log to even it, then divide the log into as many rolls as you wish to make. (12 is ideal, but it can be divided into fewer rolls for taller rolls, or more rolls for shorter rolls.)

Place the rolls into a greased heavy pan (pyrex, ceramic, cast iron are ideal, and I use a 10.5" x 14.5" pyrex). Rise 1 hour.

(If refrigerating overnight, after cutting, cover and immediately place rolls in refrigerator. Transfer them straight to the preheated oven to bake.)

Bake on the center rack of a preheated 325F / 160C oven for 35 minutes, rotating after 20 minutes. Gently brush with a small amount of frosting or soft/melted butter immediately after removing from oven. Let cool at least 15 minutes before final frosting, and serve.

If baked in advance, warm cinnamon rolls in a 300 degree oven for 10 minutes before serving.

FROSTING:

In the bowl of a stand mixer, combine:

4oz / 113g unsalted butter (softened)
8oz / 227g cream cheese (or mascarpone or lebni) (softened)

Beat until perfectly smooth. Add:

1 pound / 454g powdered sugar

Beat slowly at first, then on high speed until smooth. Then add:

pinch salt
1-2 tsp vanilla extract

Beat slowly at first, then on high speed for a few minutes until light and fluffy. This is more frosting than you will need for only 12 cinnamon rolls, but it keeps for weeks in the refrigerator.

NOTE: I am an Amazon affiliate. If you buy something from one of my Amazon links, I'll get a few cents. Thanks!

[djsmith]

Dear Ben, your cinnamon rolls are by far, the best out there, whereas I thought mine were best! Delicious, superb, ...the middle butter/brown sugar melts and covers every piece of the dough, making the flavor extend throughout the whole roll, rather than just on top. And the dough is tender and stays that way the next day, if there is any left over. Bravo! Thanks so much for all your help.

[TSis]

Love your videos. Don't worry about "perfect" production and THANK YOU for not having annoying music.

[tommys]

I look forward to making (and eating) these cinnamon rolls, Ben. What I really want to tell you, though, is how you made me a hero among our family and friends with your Simple Sourdough Bread for Lazy People recipe and method. My wife and our families just can't get enough of it! My wife and I eat about a loaf per week. Approaching the holidays, I make about twenty extra loaves and they seem to be one of the favorite gifts our people receive from us. I am so glad you're back to teach us amateurs even more.

[smokiingsydneey]

You remind me of Alton Brown who I grew up watching and I'm all here for it lol. Thank you for the recipe!

[katieblackmarketmarvel]

Sir you are slashing folk tales left and right!!! Thank you for all your honesty!

[RolyPolyNoli]

You do a good job of explaining things quickly and concisely where others assume a listener has complete knowledge. Thanks!

[Tuckerclan]

I keep learning from your videos. Every one of them has helped me to be a better cook and baker. I still have a way to go, but at least I can make a loaf of sourdough bread that doesn't feel like a doorstop. This vid lead me to the buttermilk video and now I am going to always have buttermilk on hand. And that will lead me to having cheese, and whey and more deliciousness coming out of my kitchen. I'm 63 and proof that you CAN teach an old dog new tricks. Thanks so much. Love ya' man.

[idarmartin]

Your making life easier for me. You help with my depression. Thank you Tara.

[deebrake]

You are the best, my husband has been making regular yeast based cinnamon rolls for years. People who have tried them are always asking for them; however, I can only imagine how much better Sourdough Cinnamon Rolls are so a big big thank you. Also, thank you for the link to the spatula I have it ordered.

[katiebradford]

You are so damn funny! Thanks for not only teaching us a recipe but also explaining so many of the “whys” and the science behind how it all works. I ALWAYS learn so much when I watch you videos. Thanks for keeping cooking real. You’re awesome !

[roxannrule]

Made these for 1st time last night/finished this morning for breakfast. So stinking good! My son & his family said they were the BEST ever! I have used your Simple Sourdough for Lazy People for the last 2 years & recently began adding sharp Cheddar & Jalapeño...so delicious!! ❤🤗

[bryanreeder]

Ben, before I found you I was about 1 loaf of sour dough away from selling all of my baking equipment. I am a cook and I cook by heart. You have turned me into a baker and I have to say I am hooked!! Never thought that would happen! I will be making these cinnamon rolls. Thank you!

[maryharker]

So glad to see you back! I’ve missed your easy recipes and your outgoing personality!

[bethivey]

I did it! I made 2 recipes of your cinnamon rolls! The fifteen men at Thompson Cat Rental Store in Montgomery, Alabama, were a happy bunch this morning! I can say for sure this is without a doubt the best cinnamon rolling have ever put in my mouth! Thank you! Even though I have a very old starter given to me by a friend, I am making one of my own going by the recipe you shared where I put it together and let it sit for 7 days! It's working! Thank you again!

[jimvlattas]

Hi ben
I’m from Australia I’ve been baking sourdough for about two years now and I understand how it works.
About the the discard being bullshit I was thinking the same until you mentioned it.
I did the the same thing as all the followers feeding it in morning and waiting for it to double before starting my recipe, it killed most of my day just to make some bread.
Now in the morning starter straight out of the fridge make my recipe do the steps and wait for the rise, shape and in the fridge, next morning bake.
The bread has gone to another level, blisters, huge ear, amazing taste.
Like you said just feed the starter when it lows.and the longer the starter in the fridge the better.
You are a true baker with experience and know your stuff.
Thanks

[cheriebaze]

I'm recently retired and decided that sourdough was going to be my retirement hobby! I've tried a bunch of techniques and recipes over the past 3 months, but your simple sourdough method has become my "go to" for reliable, unfussy and delicious bread.
These Sourdough Cinnamon Rolls are THE BEST! I've been baking cinnamon rolls for many years, and my family tells me these are the best ones I've ever made! Thanks, Ben, for taking the time to put this out there and teach us new stuff!!

[irenegonzalez]

Wow! First time watching Ben’s videos. I was just looking for a Sourdough cinnamon roll recipe. And everything about this video recipe was amazing, everything has an explanation. I literally used my starter out of my fridge without feeding it for a week, left the dough in my countertop for 12hrs and the next morning shaped and baked those delicious cinnamon rolls. They were superb! Amazing taste and consistency! Sharing this to my sourdough friends!

[RanchStyleKitchen]

“Line it with parchment if you’re looking to waste money.”🤣🤣🤣

[JeanKauffman-uu]

Thank you, Ben! Made cinnamon rolls with your recipe but skipped the icing and reduced sugar. They came out soft and delicious and my neighbors loved them too! Loved microwaved end pieces also. This is my first time making cinnamon rolls, what a success! My last loaf of rosemary sourdough bread was a success too! Looking forward to other sourdough recipes from you.

[kristinaleid]

I'm only 2.5 minutes in and my mind is already blown! Sleepy starters good, recently fed starters bad....excuse me while I go take notes 📝