The cinnamon rolls need to be cooked fairly soon in the morning. When you wake up check on them, they should have risen to fill the pan. When I make them at 10 they need to be baked no later then 8 AM. In the summer sooner. If you like to sleep in to 10 then you will need to make the dough a little later in the night to compensate. Remember sourdough will fall like yeasted dough if it rises too long.
If your starter is not as fast rising as mine then you can adjust the sitting time for next time. Just take a little note to help you remember. Everyone’s starter will be a little different as starter reacts to the environment. They will rise faster in the summer when temperatures are warmer and slower in the colder months of the year.
BAKE at 350 degrees for 20 minutes. I like my cinnamon rolls to be soft so I don’t let them brown much. Don’t worry, they will be done.
Let cool for about a half hour and then cover in your favorite topping. We like cream cheese frosting but in a pinch I will make a lemon glaze that is pretty tasty too.
We’re doing a family brunch this weekend.
THIS is what I’ll be making.
I literally started drooling when I saw the photo….drooled even more as I read the recipe.
Thanks for sharing! I’ll be sure to let you know how much my family loves it! <3
Author
Thanks! Yes please let me know how it goes!
I would not feel guilty about eating these cinnamon rolls. They are made from scratch with high-quality ingredients, and clearly, they’re made with love. I’ll take that over a store bought or concession stand cinnamon roll any day.
Author
Thank you! I do love that they are sourdough which makes them healthier then normal cinnamon rolls!
You make this look so easy! Which is very encouraging because I have gotten out of the habit of baking anything other then Chocolate chip cookies. Thank you for the link to a sour dough bread recipe too. Love all your posts. This is becoming my favorite blog.