In the past two months, we made these cinnamon roll muffins more than ten times. It just shows how easy they are to make, how delicious they taste, and how much we love cinnamon. 🙂
My sourdough adventures started last August when I made my first sourdough starter and baked the first bread. Since then, I was experimenting with different bread recipes and eventually using sourdough for pizza crust as well. For a long time, I was eager to bake a sourdough cake or pastry, but I wasn’t sure what would be easiest and idiot’s proof. 🙂 Well, I found an ideal candidate, the sourdough cinnamon rolls.
I used this recipe to make the first batch and then experimented with a few ingredients. I changed a few things, and this is the final recipe we have been using for the past several weeks.
In the recipe, I use the sourdough starter as well as dry yeast, which means it’s a quick recipe. No long waiting required. It’s easy to make these cinnamon roll muffins after work, without any stress or hustle.
I found that baking the rolls in muffin tray helps them raise high and not spread to the sides so much. Also, the sides of the muffins are crispier since they are touching the hot pan all around and not each other.
Sourdough Cinnamon Roll Muffins
The recipe is slightly adapted from Sourdough Cinnamon Rolls recipe posted at What America Eats website.
Servings: 12 muffins
- 1/2 cup (150 grams) sourdough starter
- 1/4 + 2 tablespoons (90ml) almond milk, slightly warm
- 1 tablespoon (15ml) melted butter
- 1 medium egg
- 2 tablespoons (25 grams) sugar
- 1 1/2 cup + 2 tablespoons (200 grams) all-purpose flour
- 1 teaspoon dry yeast
- pinch of salt
- 2-3 tablespoon (30-45ml) melted butter
- 1/4 cup (50 grams) sugar
- 1 teaspoon ground cinnamon
- Grease the muffin pan (I tried using muffin paper cup, but greasing works better).
- Mix all the ingredients with a handheld mixer with dough hooks, for about 3-5 minutes until the sticky ball of dough starts to form. (I don’t have experience in using a bread machine to mix the dough, but you can check the original recipe for suggestions.)
- Transfer the dough to a well-floured surface and knead for a couple of minutes, adding a bit more flour as needed. You need a soft, easy to work with dough which doesn’t stick to the surface.
- Roll the dough on floured surface. Aim for about 25×36 cm rectangle.
- Spread 2-3 tablespoons of melted butter on top of the dough, then sprinkle with sugar mixed with ground cinnamon.
- Loosely roll the dough, lengthwise, to end up with about 36cm long roll.
- Cut the roll into 12 pieces. It’s easier to cut it with a thin thread than with a knife, but both work.
- Pinch the dough on one side of each roll together before placing them into muffin pan. Closed muffin bottoms help to prevent the cinnamon filling from escaping.
- Let the muffins rise on the countertop for 1-2 hours until they double in size.
- Bake for 180 degrees Celsius for 20-25 minutes, until golden.
- Let slightly cool in the muffin tray before serving.