When you hear “sourdough,” you probably think of a crusty, rustic loaf of bread with a sharp, tangy flavor. But your sourdough starter is capable of so much more! It can also be the perfect natural leavening agent for sweet, incredibly soft, enriched doughs like brioche and cinnamon rolls.
Why Use Sourdough in Sweet Bakes?
Using a sourdough starter instead of commercial yeast in sweet bakes brings several advantages. First, the long fermentation breaks down the starches and gluten, resulting in an incredibly tender, pillowy crumb. Second, the slight acidity from the starter perfectly balances the sweetness of the sugar and icing, ensuring your treats aren’t cloyingly sweet.
The Sourdough Cinnamon Roll Recipe
This is a 2-day recipe that guarantees the softest cinnamon rolls you’ve ever eaten.
The Dough (Day 1)
- Active sourdough starter: 100g
- Whole milk (warm): 200g
- Egg: 1 large
- Granulated sugar: 50g
- Bread flour: 400g
- Salt: 8g
- Butter (softened): 60g
Mix everything except the butter until a dough forms. Let it rest for 30 minutes, then knead in the softened butter until smooth. Let the dough bulk ferment at room temperature until it has increased in volume by 50% (about 4-6 hours depending on your starter). Then, place the bowl in the fridge overnight.
The Filling & Baking (Day 2)
- Butter (softened): 50g
- Brown sugar: 100g
- Cinnamon: 1 tbsp
Roll the cold dough out into a large rectangle. Spread the softened butter over the dough and sprinkle evenly with the brown sugar and cinnamon. Roll the dough up into a tight log and cut into 9 even pieces.
Place the rolls in a greased baking pan and let them proof in a warm spot until noticeably puffy (this can take 2-4 hours). Bake at 190°C (375°F) for 25-30 minutes until golden brown. Frost with your favorite cream cheese icing while still warm!
Shop the Tools for Sourdough Baking
Sourdough baking is a labor of love, but having the right tools makes all the difference. When making enriched sweet doughs, you need robust equipment:
- Heavy-Duty Loaf Tin: Perfect if you want to turn this sweet brioche dough into a sandwich loaf instead of rolls. Buy our recommended 2lb loaf tin here.
- Kitchen Scale: Enriched doughs require precise measurements of butter, sugar, and milk. Get our recommend kitchen scales.
- Dough Scraper: Butter-enriched dough can be incredibly sticky to work with on the counter. Get your dough scraper today.
- Bread Proofer: Enriched doughs take much longer to rise; a proofer keeps them warm and happy. Buy my recommended bread proofer here.
Disclaimer: As an affiliate, I may earn a small commission from purchases made via these links, which helps keep ‘Daz Bakes Bread’ rising!
Daz bakes bread 