Sourdough Cinnamon Rolls (Sunset Cookbook of Breads

Name: Sourdough Cinnamon Rolls (Sunset Cookbook of Breads)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup starter; 1 cup evaporated milk, undiluted; 2 cups flour, all-purpose; 1/4 cup butter softened; 3 tablespoons sugar; 1 each eggs; 1 1/2 cups flour, all-purpose (or more); 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 tablespoons butter melted; 1/4 cup brown sugar packed; 1 1/2 teaspoons cinnamon; 1/4 cup raisins, seedless optional; 1 x butter melted

Servings: persons

1/2 cup starter
1 cup evaporated milk, undiluted
2 cups flour, all-purpose
1/4 cup butter softened
3 tablespoons sugar
1 each eggs
1 1/2 cups flour, all-purpose (or more)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons butter melted
1/4 cup brown sugar packed
1 1/2 teaspoons cinnamon
1/4 cup raisins, seedless optional
1 x butter melted

1
Combine starter, evaporated milk and 2 cup flour in large bowl; cover and leave at room temperature overnight.
2
The next morning, beat together butter, sugar and egg; blend into sourdough mixture.
3
Combine the 1 1/2 cup flour, soda, baking powder and salt; mix with other mixture.
4
Turn onto floured board and knead until the surface is satiny and doesn't stick to board (add flour if necessary).
5
Place ball of dough in the center of board and roll out to a rectangle 8 inch by 16 inch.
6
Brush with melted butter and sprinkle with a mixture of brown sugar, cinnamon and raisins.
7
Roll up dough, jelly roll fashion.
8
Cut at 1 3/4 inch intervals with sharp knife to form 9 rolls.
9
Dip top and bottom of each roll in melted butter and place in a 9 inch square pan, cover loosely and let rise in a warm place for about an hour, until nearly doubled.
10
Bake 375F (190C) 30 to 35 minutes, or until crust is dark golden.

888

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup starter, 1 cup evaporated milk, undiluted, 2 cups flour, all-purpose, 1/4 cup butter softened, and more.

Yes, Sourdough Cinnamon Rolls (Sunset Cookbook of Breads) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough Cinnamon Rolls (Sunset Cookbook of Breads)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions