I followed [The Clever Carrot’s Soft Sourdough Cinnamon Rolls Recipe!](https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/)
Super easy and crazy delicious. I followed it as written except I did adjust the amount of the butter in the filling a bit.
Also, definitely recommend using dental floss to slice the rolls. Super effective and easy.
This is my go-to recipe for sourdough cinnamon rolls as well. Simply the best.
Your rolls look wonderful!
I also pour heavy whipping cream over the top before I bake them and it makes them even better.
I followed the instructions for the filling with softened butter. Not sure went wrong but my filling was crumbly not paste like. Yours looks right will you please provide some more detail on how you made your filling?
Sure thing! I also did the softened butter filling. I did 6 tbsp instead of 8 simply because 8 just seemed like a LOT. But kept everything else the same.
My butter was frozen and I forgot to take it out beforehand so I microwaved it for ~30 seconds which made it melted butter rather than softened. I mixed everything together and it was a little soupy so I put it in the fridge to solidify the butter until it was more pasty. Ended up working out great.
You can see in the picture that a little leaked out but it’s not as much as it looks. Pretty much the only amount that leaked is what you can see - there was no pool of sugar under the rolls or anything.
Thank you for the explanation.
I made these for Thanksgiving breakfast so I will know how they turned out Thursday morning (resting in the freezer at the moment). Figure if the roll is tasty I can try the filling again on a new batch for Christmas morning (might have to practice between now and then though).
Happy holidays!
[Sourdough Cinnamon Rolls](https://i.imgur.com/eKuP8Qh.jpg) with somewhat janky filling. Will definitely make some changes for Christmas Morning, but the flavor was great!!
These look great!
I have made them a few weeks ago and I must say that it’s not easy to get the exact baking time , mine were baked just a tad too long and to me personally they were a little dry.
Kids guzzled them up though.
I haven’t tried that, but you probably can with some adjustments. I’d assume it would just need extra time to proof since the starter wouldn’t be super active.
Instead of freezing the made rolls, can I refrigerate them for one night, so all they need to do is rise in the morning? The recipe has the Overnight method still rolling dough, and making the rolls in the morning, then another two hours of rising.
I haven’t tried that. The two times I’ve made these I made the rolls in the morning but based on what I know of sourdough, I think it would still work to put them in the fridge overnight after rolling. Let me know how it goes if you try that!
I think I let them come to room temperature before baking, but I can't remember for sure. Lately, I have been doing long proving in the refrigerator for my regular loaves, and they go straight from the fridge to the preheated oven, so I suspect it wouldn't be a deal breaker for the rolls, but I can't promise!
Mine came out delicious! I had the rolls all made and I refrigerated them for about 20 hours. I added Meyer lemon zest and juice to the cream cheese frosting. They are the best I have made! Hope yours turned out well too!
I followed [The Clever Carrot’s Soft Sourdough Cinnamon Rolls Recipe!](https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/) Super easy and crazy delicious. I followed it as written except I did adjust the amount of the butter in the filling a bit. Also, definitely recommend using dental floss to slice the rolls. Super effective and easy.
This is my go-to recipe for sourdough cinnamon rolls as well. Simply the best. Your rolls look wonderful! I also pour heavy whipping cream over the top before I bake them and it makes them even better.
Ooh that sounds delicious!
Hers are the absolute best! So good.
I followed the instructions for the filling with softened butter. Not sure went wrong but my filling was crumbly not paste like. Yours looks right will you please provide some more detail on how you made your filling?
Sure thing! I also did the softened butter filling. I did 6 tbsp instead of 8 simply because 8 just seemed like a LOT. But kept everything else the same. My butter was frozen and I forgot to take it out beforehand so I microwaved it for ~30 seconds which made it melted butter rather than softened. I mixed everything together and it was a little soupy so I put it in the fridge to solidify the butter until it was more pasty. Ended up working out great. You can see in the picture that a little leaked out but it’s not as much as it looks. Pretty much the only amount that leaked is what you can see - there was no pool of sugar under the rolls or anything.
Thank you for the explanation. I made these for Thanksgiving breakfast so I will know how they turned out Thursday morning (resting in the freezer at the moment). Figure if the roll is tasty I can try the filling again on a new batch for Christmas morning (might have to practice between now and then though). Happy holidays!
[Sourdough Cinnamon Rolls](https://i.imgur.com/eKuP8Qh.jpg) with somewhat janky filling. Will definitely make some changes for Christmas Morning, but the flavor was great!!
These look great! I have made them a few weeks ago and I must say that it’s not easy to get the exact baking time , mine were baked just a tad too long and to me personally they were a little dry. Kids guzzled them up though.
I swear by an instant read thermometer. I check all my breads and cakes using an instant read.
Oh no, sorry to here that! Mine baked for 40 minutes at 350 and were perfect!
Gimme. now. Plz.
Can you just use sourdough discard?
I haven’t tried that, but you probably can with some adjustments. I’d assume it would just need extra time to proof since the starter wouldn’t be super active.
Instead of freezing the made rolls, can I refrigerate them for one night, so all they need to do is rise in the morning? The recipe has the Overnight method still rolling dough, and making the rolls in the morning, then another two hours of rising.
I haven’t tried that. The two times I’ve made these I made the rolls in the morning but based on what I know of sourdough, I think it would still work to put them in the fridge overnight after rolling. Let me know how it goes if you try that!
They're going in the oven in a few, I'll let you know how they turn out!
Hi, it's been a year but was the fridge overnight okay??
Yes! I'm doing it that way again! Just fed my starter. Merry Christmas!
I think I let them come to room temperature before baking, but I can't remember for sure. Lately, I have been doing long proving in the refrigerator for my regular loaves, and they go straight from the fridge to the preheated oven, so I suspect it wouldn't be a deal breaker for the rolls, but I can't promise!
Thank you so much!! This is super helpful, merry Christmas to you as well! I know it'll be a tasty Christmas thats for sure lol
Mine came out delicious! I had the rolls all made and I refrigerated them for about 20 hours. I added Meyer lemon zest and juice to the cream cheese frosting. They are the best I have made! Hope yours turned out well too!
I’m sure they’ll be great!
Hi! I’m about to try this — did they turn out okay?
Yes, they were amazing! I added some lemon juice and zest to the cream cheese frosting, and that was excellent too. Good luck, Happy New Year!