Sourdough Gingerbread Cinnamon Rolls
These sourdough gingerbread cinnamon rolls, made with a sweet stiff starter, feature a perfect balance of molasses and ginger flavors with an irresistibly soft, decadent texture.
Servings: 8 rolls
Equipment
- Mixing bowl
- Bench scraper
- Dough scraper
- Round or square 8-10 inch baking pan
- Parchment paper
- Rolling Pin
- Food scale
Ingredients
For the Sweet Stiff Starter
- 15 grams active sourdough starter
- 15 grams sugar
- 30 grams water
- 60 grams all-purpose flour
The dough
- 75 grams unsalted butter melted
- 160 grams milk warmed
- 50 grams sugar
- 20 grams molasses
- 100 grams sweet stiff starter from above
- 1 large egg room temperature
- 330-340 gram all-purpose flour start with 330 grams, add 10 more grams if the dough is extra sticky
- 5 grams salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
The gingerbread filling
- 56 grams (4 tablespoons) softened unsalted butter
- 100 grams brown sugar dark or light
- 30 grams molasses
- 2 teaspoons ground ginger add more or less to your preference
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon all-purpose flour
The cream cheese frosting
- 4 oz cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 1-2 cups powdered sugar adjust to your preferred sweetness
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
Instructions
How to make the sweet stiff starter:
- To a clean jar add the active sourdough starter.
- Next, add the water and stir until the water becomes “milky.”
- Then add the sugar and stir until most of it has dissolved.
- Lastly, add the flour and mix until no traces of flour are left. The stiff starter is dough-like and best mixed with a fork, your hand, or a silicone spatula.
- Cover the jar loosely with the cap and the starter should double in size within 8-12 hours.
Mix the dough
- *Ensure the sweet starter has doubled in size before mixing the dough*
- A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
- In a small saucepan, heat the milk and butter over low to medium heat until the butter melts. Allow the mixture to cool for 5-10 minutes.
- Then, add the mixture to a mixing bowl and dissolve the sweet starter, molasses, & sugar in the mixture by mixing it with a fork. It is okay if the sweet starter does not dissolve completely.
- Next mix in the egg until combined.
- Lastly add the flour, salt, and spices. Start with 330 grams of flour. Mix until all ingredients are combined. If the dough is excessively sticky (due to the molasses) add 10 grams more of flour. It should still be quite sticky.
- Cover the bowl and allow it to rest for 45 minutes.
Knead the dough
- Place the dough onto a floured work surface and knead it for 6-10 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.
- Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size. To speed the fermentation process up place it in your oven with the light on. Or turn the oven on and then off to create a warm environment.
- Perform 1 stretch and fold an hour into the bulk fermentation for optimal gluten development.
Shape the sourdough gingerbread cinnamon rolls
- After the dough has finished its bulk fermentation it can be placed in the refrigerator for up to 24 hours if desired.
- When the dough has doubled in size, lightly flour your work surface and turn the dough out.
- Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 16x12 inch rectangle.
Make the gingerbread filling
- Take 1 tablespoon of the softened butter, melt it, and set aside.
- Mix the molasses with the remaining 3 tablespoons of softened butter until creamy. Then mix in the brown sugar, spices, and flour until combined.
- Brush the dough with the melted butter to help the gingerbread mixture adhere. Evenly spread the gingerbread filling across the dough, leaving a 1/2 to 1-inch border around the edges. Gently press the mixture into the dough with your hands to ensure it stays in place.
Cut the sourdough gingerbread cinnamon rolls
- *You can roll the dough into a log and cut it, but for a more precise, uniform look, here’s my preferred method.Using a ruler or visually estimating, lightly score the top of the dough every 2 inches to help guide the cuts and maintain uniformity.
- Use a pizza cutter to make clean, straight cuts through the dough.
- Roll each cinnamon roll individually and place them in a parchment paper-lined pan.
- Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-3 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.**Do not let the sourdough gingerbread cinnamon rolls rest anywhere above 78 degrees during their second rise or the filling will melt out of the dough.
- The shaped cinnamon rolls can be placed in the refrigerator overnight and baked the following morning if desired.
Bake the sourdough gingerbread cinnamon rolls
- Place the sourdough gingerbread cinnamon rolls in the fridge for 20-30 minutes before baking to harden the butter a bit. This helps with the filling leaking out of the rolls during baking.
- Preheat the oven to 350 degrees F and bake the sourdough gingerbread cinnamon rolls on the middle rack for 35-40 minutes. They should be lightly golden brown and fully cooked through the center.*The internal temperature of sourdough cinnamon rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.
- Note: It is normal for some of the filling to leak out of the rolls due to the molasses. It creates a delicious syrup that coats the bottom of the rolls!
- Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the cinnamon rolls to rest will ensure all the dough has absorbed the butter.
How to make the cream cheese frosting
- The frosting is optional, a dusting of powdered sugar is just fine for these sourdough gingerbread cinnamon rolls
- In a large mixing bowl, add the softened cream cheese and butter.
- Using your electric hand mixer, beat the cream cheese and butter together on medium speed. Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.
- Pour the vanilla extract in and mix until combined.
- Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time and the cinnamon (if using). This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.
- Continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing.
- Generously frost each cinnamon roll, and, if desired, finish with a light dusting of cinnamon on top!
- These are best enjoyed the day of, but they can be stored on the counter top in an airtight container for 2 days or up to a week in the refrigerator.
Notes
Baker’s schedule option 1:
- Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7 pm) to bake for the following morning.
Baker’s schedule option 2:
- Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, shape and refrigerate overnight, and bake the following morning.
