Fermented Sourdough Cinnamon Rolls are so fun to make on a special occasion. You might notice that this is the same dough as my Fermented Brioche Cinnamon Swirl Bread, but this time, it’s rolled with cinnamon sugar and topped with a sweet glaze!
Did you know that forty-eight hours of slow fermentation will destroy 97% of all the gluten in the bread? The fermentation process also breaks down the sugars and contains probiotics. How amazing is that?!
To learn more about the science behind fermenting bread, check out this podcast.
Some of you might be questioning why I’m using so many organic sugars in this recipe as this isn’t normal for me. I think every so often it’s nice to break from the norm and make something new and festive for a special occasion. I made these cinnamon rolls over Christmas and they were such a treat!
It’s such fun to be able to serve cinnamon rolls at breakfast, so I tested this recipe with a 5 hour rise and an 8-10 hour rise. They both worked beautifully!
One thing to note is that when you let them sit overnight, the rolls rise a bit higher than if you let them rise for just five hours. So, all twelve of the rolls might not be completely uniform in their height. It doesn’t affect the flavor, but if you want all twelve rolls to be the exact same height, then a five hour rise would be best (the ones in the picture were with a five hour rise).
I realize that the recipe is very long, but keep in mind that you’ll make the dough on one day, let it sit in the fridge for two days, make the rolls, let them sit on the counter and then bake. It’s honestly not as complicated as it looks. 🙂
I hope you enjoy this recipe as much as my family did!
Photo Credit: Becky Winkler