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February 11, 2020

Fermented Sourdough Cinnamon Rolls

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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!

Fermented Sourdough Cinnamon Rolls

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!

Fermented Sourdough Cinnamon Rolls

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).

Fermented Sourdough Cinnamon Rolls
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!

Carrie Vitt

Makes 12 rolls

Serves: 12

Fermented Sourdough Cinnamon Rolls

Keep in mind that the nutrition facts for this recipe listed below probably aren't correct. The nutrition analyzer doesn't take into effect the fermentation process which breaks down sugars and such. This recipe was adapted from Min's Kitchen brioche recipe. She has an amazing Instagram feed , so make sure to check her out!

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Ingredients

    For the Sweet Levain:
  • 100g organic all-purpose flour
  • 100g water
  • 125g bubbly starter
  • 23g organic cane sugar
  • For the Dough:
  • 210g unsalted organic butter, melted and cooled
  • 250g spelt flour
  • 250g organic all purpose flour
  • 250g sweet levain (from above)
  • 4 large eggs, room temperature
  • 75g organic cane sugar
  • 45g whole milk, room temperature
  • 9g Celtic sea salt
  • For the Cinnamon Filling:
  • 253g organic brown sugar
  • 1g tablespoon ground cinnamon 
  • 1g Celtic sea salt salt
  • 57g unsalted butter, softened
  • For the Glaze:
  • 113g cream cheese, softened
  • 14g whole milk
  • 4g vanilla extract
  • 154g organic powdered sugar 

Instructions

  1. For the Levain: The night before you want to make the dough, put flour, water, starter, and organic cane sugar in a mixing bowl. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.
  2. For the Dough: Place the butter, spelt, flour, sweet levain build (from above), eggs, cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.
  3. Stretch and Fold: Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times (watch this video and start at the 1:01 minute mark). After you stretch and fold the first time, place a clean cloth over the dough and let it sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
  4. After the stretch and fold process, cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours.
  5. To Make the Cinnamon Rolls: Roll the dough out to an 12x9-inch rectangle. Using an offset spatula, spread the softened butter over the dough and then top with the combined sugar, cinnamon and salt. Roll up and cut into 12 rolls. Put rolls in a buttered 13x9-inch pan, cover with a cloth and let sit for 5 hours at room temp (they won’t rise much until they go into the oven).
  6. Or, if you’d like to bake the cinnamon rolls for breakfast, let the rolls sit, covered, at room temperature overnight for 8-10 hours. Keep in mind, because there will be a longer rising time, the rolls will rise a bit more when baked than if you only let them rise for 5 hours. They will taste exactly the same as the 5 hour rise option, but the rolls will be much taller.
  7. To Bake: Preheat the oven to 350ºF and adjust the rack to the middle position. Bake for 50-60 minutes, until golden brown on top.
  8. For the Glaze: Whisk together the cream cheese, milk, vanilla and powdered sugar until smooth. Using an offset spatula, spread the glaze evenly over the warm cinnamon rolls.
7.8.1.2
5379
https://deliciouslyorganic.net/fermented-sourdough-cinnamon-rolls/
Copyright 2016 Deliciously Organic

Photo Credit: Becky Winkler 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Breakfast, Desserts, Holiday, Nut-free, Sourdough Recipes, Uncategorized | 27 Comments

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27 Comments

  1. Lisa Krall

    February 12, 2020 at 1:56 pm

    Well, that was painful - trying to convert all these ingredients. I appreciate keeping up with the rest of the world, but could the standard measures be included for those of us not conversant with metric or using a scale?
    to Lisa Krall" aria-label='Reply to this comment to Lisa Krall'>Reply to this comment
    • Deliciously Organic

      February 12, 2020 at 6:37 pm

      It’s standard practice to use metrics for sourdough baking recipes. I worked really hard on this recipe and am very proud to share it with everyone. A scale and a bowl are all you need. Measuring isn’t as hard as it sounds!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Conni

        February 12, 2020 at 8:45 pm

        Great response! Weight is the only accurate method for baking.
        to Conni" aria-label='Reply to this comment to Conni'>Reply to this comment
        • Suzy

          June 4, 2020 at 8:13 am

          Your video on stretch and fold technique is a broken link
          to Suzy" aria-label='Reply to this comment to Suzy'>Reply to this comment
          • Deliciously Organic

            June 4, 2020 at 11:44 am

            I have a step-by-step video in the post above. I'd check that out!
            to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Jammie Halker

          December 18, 2020 at 7:28 am

          I appreciate you using weight measurements! Thank you
          to Jammie Halker" aria-label='Reply to this comment to Jammie Halker'>Reply to this comment
          • Deliciously Organic

            December 22, 2020 at 11:52 am

            You're welcome!
            to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Nancy

        February 13, 2020 at 2:35 pm

        Can you address a question I have— I thought the molecular structure of gluten & thyroid were so similar that the brain couldn’t differentiate so if someone has Hashimotos and eats gluten the brain would attack the thyroid because it’s confused. Is this correct thinking or have I misunderstood? So even though this says the fermenting process removes 97% of gluten - if someone doesn’t have their antibodies in remission- should we not attempt a recipe like this yet? Would that be the same with Spelt & Einkorn flour? I’ve often been confused by that. Thanks.
        to Nancy" aria-label='Reply to this comment to Nancy'>Reply to this comment
        • Deliciously Organic

          February 15, 2020 at 12:10 pm

          When there is guy dysbiosis, then yes, you want to avoid all gluten because the molecular structure is very similar. But, when steps have been taken to heal the gut, then most people can add back properly prepared grains/gluten back into their diet. So, I only recommend adding something like fermented sourdough after the gut is healed, there has been remarkable improvement in symptoms and labs and when your practitioner says it's ok to try adding it back.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Sue

    February 12, 2020 at 11:44 pm

    Can you convert this to cups and tablespoons, teaspoons? Please mail to me 😁! I find these great recipes but they don't have the option for metric, cups.... Thank you Sue
    to Sue" aria-label='Reply to this comment to Sue'>Reply to this comment
    • Deliciously Organic

      February 13, 2020 at 7:20 am

      I spent many hours perfecting this recipe and writing this post and am excited to share it with everyone. I realize weighing ingredients is not the norm for us here in the US, but this is standard practice for sourdough recipes. You’re welcome to do the conversions yourself if weighing with a bowl and scale is too complicated. I hope you enjoy this recipe as much as we did.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Elaine

        February 13, 2020 at 12:23 pm

        Thank you SO much for his recipe, I’m so excited! I’ve never made sourdough bread or cinnamon rolls. In the instructions portion of the recipe, under step 3, it says to “watch this video”, however there does not seem to be a link. I’m happy to find the link, can you direct me to the link? Thank you again for sharing your recipes.
        to Elaine" aria-label='Reply to this comment to Elaine'>Reply to this comment
  3. Amy

    April 11, 2020 at 3:24 pm

    You mentioned a video to fold the dough, but there’s no link.
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
    • Deliciously Organic

      April 13, 2020 at 11:10 am

      I fixed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Erin

        April 22, 2020 at 2:05 pm

        The video link seems to be broken! Thanks!
        to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
        • Deliciously Organic

          April 23, 2020 at 12:11 pm

          I just tried it and it's working on my end. Where does the link take you?
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Cat

    May 13, 2020 at 9:23 pm

    I made these rolls this week and they are delicious! This was only my 3rd sourdough recipe but it is so well written and easy to follow that I wasn't too intimidated to give it a try. I worried early on that I had messed up because I mixed all of the dough ingredients at once and ended up with sugar clumps, but I mix by hand--maybe this isn't an issue with a mixer? Or maybe the clumps are intentional? I mean the rolls still turned out amazing, I just wasn't sure if I had done it right. (I was thinking next time I will cream the butter, sugar, and eggs, then add the milk & sweet levain, then the flours & salt.) Thank you for sharing it! (Also, based on these comments, if you are an amazon affiliate you might consider adding a link to a scale! ha!)
    to Cat" aria-label='Reply to this comment to Cat'>Reply to this comment
    • Deliciously Organic

      May 14, 2020 at 3:46 pm

      I'm so glad you enjoyed the recipe! I've never had an issue with sugar clumps, so I'm not sure what the issue was for that.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Cat

        May 27, 2020 at 8:46 pm

        I made these again this week and just had to come back and say WOW! Seriously the best cinnamon buns I've ever had! I also realized that I misread the recipe last time; I used softened butter and not melted-then-cooled. So that explains my clumping issue. Thank you so much for sharing this recipe! We all love it so much!
        to Cat" aria-label='Reply to this comment to Cat'>Reply to this comment
        • Deliciously Organic

          June 8, 2020 at 12:25 pm

          I'm so glad you enjoyed it!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Tracey Beckwith

    May 15, 2020 at 11:54 am

    Is it possible to substitute the whole milk so that dairy free people can enjoy these?
    to Tracey Beckwith" aria-label='Reply to this comment to Tracey Beckwith'>Reply to this comment
    • Deliciously Organic

      May 19, 2020 at 12:31 pm

      I haven't tested this recipe with substitutions, so I'm not sure which ingredients would lend the exact same texture and flavor. I do have a wonderful dairy-free, grain-free cinnamon roll recipe in my cookbook, The Grain-Free Family Table!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Christy

    July 19, 2020 at 9:06 pm

    I have found that when I long ferment my dough in the fridge that it becomes very slack and too sticky. My guess is that it has overproofed. I have been having issues with my Fridge. Do you think the lack of temperature control or too warm temps may be causing this?
    to Christy" aria-label='Reply to this comment to Christy'>Reply to this comment
    • Deliciously Organic

      July 27, 2020 at 4:05 pm

      It probably has something to do with the inconsistent temperature.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Dee Scully

    October 18, 2020 at 2:16 pm

    send me info
    to Dee Scully" aria-label='Reply to this comment to Dee Scully'>Reply to this comment
  8. Adrianno D

    November 16, 2020 at 2:07 am

    Thank-you from Canada for weight ingridients, it's the only way for the world to have a consistent measure as cups in America vs Canada vs Europe are not the same. I appreciate you taking the time... People really need to get a scale Amazon has great prices it will change your baking game especially for Sourdough as you put it!
    to Adrianno D" aria-label='Reply to this comment to Adrianno D'>Reply to this comment
    • Deliciously Organic

      November 16, 2020 at 11:20 am

      You're welcome!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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