Easy Gingerbread Cinnamon Rolls Made With Sourdough Starter

by Kaitlynn Fenley

These gooey, moist, warm and sweet gingerbread cinnamon rolls are the perfect Christmas morning breakfast. The filling is made with molasses and delicious warm spices like cinnamon and ginger. These rolls do not take a lot of work, just a little bit of patience and prep the day before you plan on serving them.

It’s easy to Make Vegan Cinnamon Rolls

It’s so simple to make these sourdough gingerbread cinnamon rolls vegan! Simply use equal parts vegan egg replacer in place of the egg and you’ve got vegan cinnamon rolls. I used vegan milk and vegan butter in this recipe too. I like to use soy milk the best, but oat milk works too. For vegan butter, I suggest earth balance brand or miyoko’s brand

The Best Homemade Cinnamon Rolls

I think that the best cinnamon rolls are made with sourdough starter instead of active dry yeast. Using sourdough starter instead of packaged yeast doesn’t add too much time to the process either. A lot of the time “spent” baking with sourdough is waiting. You’ll only spend about 30 minutes of hands-on time prepping these rolls. Another benefit I enjoy about baking these homemade cinnamon rolls with sourdough starter is being able to prep the night before, and bake fresh the morning of. Most sourdough recipes like this one call for an overnight slow fermentation in the fridge. This makes it simple to prep the rolls the day before, then fresh bake them for breakfast the next day without worrying about over-proofing the rolls.

Christmas Breakfast Gingerbread Cinnamon Roll Recipe

This recipe is similar to our traditional sourdough cinnamon roll recipe, except the filling is gingerbread flavored! For the filling, I used molasses, ginger, cinnamon, and nutmeg for a gingerbread cookie inspired flavor. Since the rolls are obviously festive, they are perfect for Christmas morning breakfast. We have a tradition in my family to enjoy cinnamon rolls on Christmas morning. Last Christmas I volunteered to make the cinnamon rolls from scratch, and why have cinnamon rolls any other way?! This year, I’ll be making these gingerbread cinnamon rolls to bring even more holiday vibes to our breakfast table.

More Sourdough Recipes to Try

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Easy Gingerbread Cinnamon Rolls Made With Sourdough Starter

These gooey, moist, warm and sweet gingerbread cinnamon rolls are the perfect Christmas morning breakfast. The filling is made with molasses and delicious warm spices like cinnamon and ginger. These rolls do not take a lot of work, just a little bit of patience and prep the day before you plan on serving them.

  • Author: Kaitlynn Fenley
  • Prep Time: 6 hours
  • Cook Time: 45 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: sourdough
  • Method: baking
  • Cuisine: american

Ingredients

Scale

Dough Ingredients

  • 1 Cup Sourdough Starter
  • 1 1/2 Cups Milk (or soy milk)
  • 3 Tablespoons Maple Syrup
  • 2 Eggs, Lightly Beaten  (or Vegan Egg Replacer, equaling one egg)
  • 2 Tablespoons Butter, Melted
  • 4 1/2 Cups Bread Flour 
  • 1 Teaspoon Salt

Filling Ingredients:

  • 1/4 cup cold vegan butter
  • 1/2 cup sugar 
  • 1/4 cup molasses 
  • 2 teaspoons ground ginger
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour

Icing

  • 10 ounces icing

Instructions

  1. Mix all of the dough wet ingredients, and then the dry ingredients in a separate bowl
  2. Fold the dry ingredients into the wet ingredients, until just combined and shaggy dough ball forms. Let it sit for 20 minutes.
  3. After 20 minutes, knead the dough into a uniform dough ball. I use my bread machine for this, but you can also knead in a stand mixer or by hand. 
  4. Rub a large bowl with a small bit of oil, and place your dough ball in the large glass bowl. The dough ball should be soft and quickly morph to fit the shape of your bowl.
  5. Allow the dough to rise at room temperature (about 78 degrees F) covered for 3 to 4 hours. 
  6. During the rise time, stretch and fold the dough twice. Using a spatula or your hands, stretch up the bottom of the dough, without breaking it, and fold over the top of the dough. Stretch and fold the side over side, then top over bottom. As you do this you’ll notice there is more resistance stretching the dough. 
  7. Remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle. You want the dough to still have some fluff to it. The rectangle should be about 15×10 inches.
  8. Prepare the gingerbread filling by mixing all the ingredients together, mashing with a fork.
  9. Evenly distribute the gingerbread filling over the dough. I just use my hands to do this. 
  10. Line a medium baking dish with parchment paper. 
  11. Gently roll up the dough. Work quickly so the dough holds its shape. You can roll the dough along the longer side or the shorter side. I like to roll along the longer side to get more rolls, and along the shorter side for thicker rolls. 
  12. Cut the dough into slices and place the slices in your parchment paper-lined baking dish with the swirls facing upward. You want the rolls to fit snugly against each other in the baking dish.  
  13. Cover the rolls and allow to rise at room temperature for about 2  hours, until they’ve puffed up a bit. 
  14. Next, allow to proof in the fridge overnight for 8-12 hours.
  15. Preheat oven to 375° F. 
  16. After the final rise time, bake for 40-45 minutes until the rolls are golden brown. Time may be adjusted depending on your oven.
  17. Remove the rolls from the oven and cool for 30 minutes. Add the icing on top and enjoy! 

Notes

  • To prevent runny filling, you can refrigerate the dough for an hour before proceeding to step 7.
  • You can use whatever type of icing is your favorite. I used a vegan coconut-based icing from Whole Foods
  • for vegan rolls, use any vegan egg replacer or a flax egg. 

 

Keywords: cinnamon roll, gingerbread, sourdough

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