The holiday season is synonymous with warm flavors and comforting aromas that make the whole house smell so festive. Among the many holiday treats, this blend of two holiday favorites of Gingerbread Cinnamon Rolls made with Sourdough Starter stand out as a deliciously unique twist on the classic cinnamon roll. These rolls capture the delicious taste of gingerbread while incorporating the natural rise of a sourdough starter, creating a delightful treat perfect for holiday gatherings. In this blog post, we'll explore not only how to create these scrumptious rolls but also tips and tricks to ensure they turn out perfect every time. Enjoy the adventure of baking these holiday delights and impress your friends and family with a treat that embodies the spirit of the season.

Creating these Sourdough Gingerbread Cinnamon Rolls is an art that blends traditional flavors with the unique properties of a sourdough starter. Begin by preparing your sourdough starter well in advance, ensuring its bubbly and active to give the dough the best rise. Flour, brown sugar, molasses, and spices like ginger and cinnamon form the filling, giving it those classic gingerbread elements that evoke the holiday spirit and don't overpower the dough flavor.

As you work the dough, your precision matters. Roll out your creation and cover it evenly with your gingerbread filling mixture before rolling it tightly. The dough should then be sliced into individual rolls. Patience is key as you allow the rolls to rise until they double in size, a step that is ensured by the sourdough starter’s slower natural fermentation process. Once ready, bake until golden brown and finish with a cream cheese or vanilla glaze for the traditional festive touch. With patience and precision, you'll produce a treat that delights the taste buds and brings warmth and cheer to your holiday festivities.

Can I Store These Gingerbread Cinnamon Rolls?

Storing Gingerbread Cinnamon Rolls correctly maximizes their freshness and ensures that you can enjoy them over several days. They can be kept in an airtight container at room temperature for up to two days. However, refrigeration is an excellent option if you wish to extend their shelf life to a week.

To savor that just-baked freshness, reheat the rolls gently in the microwave or oven. For longer-term storage, consider freezing the rolls. Ensure you wrap them individually and store them in a freezer-friendly container for up to three months. By properly storing these delicious rolls, you guarantee a yummy treat whenever the mood strikes, all through the holiday season.

Freezing Sourdough Cinnamon Rolls offers flexibility for both before and after baking. To freeze before baking, shape the rolls and store them in an airtight container, preventing freezer burn. For unbaked rolls, thaw them in the refrigerator overnight, allowing them to rise for optimal texture before cooking. After baking, cooling the rolls completely before wrapping them tight in a freezer bag is essential. Reheat frozen baked rolls by letting them thaw at room temperature and warming them in the oven for that fresh-baked taste. The ability to freeze these treats ensures you're always prepared for a deliciously warm gingerbread cinnamon roll whenever cravings hit.

These rolls are a perfect addition to your holiday breakfast spread, especially when topped with a rich cream cheese frosting that adds an extra layer of indulgence. Baking these from scratch automatically get you in the holiday spirit. These rolls not only satisfy your craving for holiday treats but also bring a touch of homemade warmth to your Christmas morning celebrations.

The perfect blend of holiday spices with the use of a sourdough starter makes these gingerbread cinnamon rolls a standout holiday treat. With added spices like ginger, cinnamon, and nutmeg enhancing the traditional flavor, they offer a delicious twist on typical cinnamon rolls. Celebrate the season with a breakfast that warms the heart and satisfies your holiday cravings.

As they bake, these rolls cover your home in a comforting aroma of ginger, cinnamon, and nutmeg, giving it that cozy holiday atmosphere. The sourdough starter adds the tender, fluffy interior with a slightly chewy crust, enhancing your traditional cinnamon roll experience. This versatile recipe also allows for creativity, whether you prefer adding nuts, dried fruits, or a luscious cream cheese glaze. Beyond their universally love flavor, these rolls offer a fun baking project for sourdough enthusiasts and beginners, providing a rewarding exploration of sourdough's versatility. Share the joy of baking during the holidays with this wonderfully flavorful and delicious recipe that’s sure to impress.

Tips for Making Fluffy Sourdough Cinnamon Rolls

Creating fluffy Sourdough Cinnamon Rolls starts with ensuring your sourdough starter is active and bubbly, laying the foundation for the perfect rise and texture. It's beneficial to allow the dough to undergo a slow, overnight fermentation, which results in enhanced flavor and fluffiness. The next morning you will add in your baking soda and baking powder. This step is very important to ensure your rolls rise overnight.

When preparing, be generous with your filling mix, adding gingerbread spices for just that hint of the perfect flavor. As you roll the dough, do so tightly and evenly to maintain uniformity and prevent unraveling. Before baking, allow the shaped rolls to rise once again, guaranteeing the softest, fluffiest results. These tips ensure your gingerbread cinnamon rolls come out to the perfect texture and flavor, leaving everyone asking for more.

What Type of Baking Dish Will Work Best?

Choosing the right baking dish enhances the baking experience and outcome of your gingerbread cinnamon rolls. Make sure to use a dish that conducts heat evenly to ensure uniformly baked rolls. The size is important too, because the dish shouldn’t overcrowd the rolls, but instead should allow for proper space for expansion. A dish with sides at least 2 inches high offers good enough support for rising dough. Ensure you generously grease your dish to prevent sticking and to allow for easy removal post-baking. For a festive touch, selecting a decorative baking dish enhances the holiday presentation of your rolls, such as the Mackenzie Childs dish I am using here. Such attention to detail in your choice of baking dish complements the love and care poured into making these delightful rolls.

Can I Substitute Regular Yeast if I Don't Have a Sourdough Starter for the Gingerbread Cinnamon Rolls?

If a sourdough starter is unavailable, regular yeast can indeed be a substitute in your gingerbread cinnamon rolls. However, it's important to note that the flavor might fluctuate slightly, with sourdough offering a more complex tang than regular yeast.

When substituting, follow a standard cinnamon roll recipe, but incorporate gingerbread spices for that festive flair. Be sure to adjust the rising times, as regular yeast tends to act more rapidly than sourdough. Activating yeast properly through warm water and a pinch of sugar is crucial before integration into the dough. This substitution allows you to still enjoy these delightful rolls, ensuring that nothing holds back your holiday baking.

How Long Does It Take to Prepare and Bake These Gingerbread Cinnamon Rolls from Start to Finish?

From preparation to baking, the gingerbread cinnamon rolls use a time commitment of approximately 10 to 12 hours. This timeframe is in large part because of the use of the sourdough starter, which requires long fermentation and rise periods to enhance the rolls' flavor and texture.

Active preparation, including ingredient mixing and dough rolling, takes about 1 to 2 hours. The dough is left to rise over a span of 7 to 8 hours or overnight, offering flexibility in your baking schedule. Baking the rolls takes an additional 20 to 25 minutes, yielding golden-brown and fully cooked pastries. Planning ahead ensures you’ll enjoy freshly baked gingerbread cinnamon rolls that elevate any holiday gathering.

Can I Make the Dough for the Gingerbread Cinnamon Rolls Ahead of Time and Bake Them Later?

Preparing the dough ahead of time provides a convenient option for managing busy schedules during the holidays. After the first rise, you can refrigerate the dough for up to 24 hours. Before rolling and filling, allow the dough to come to room temperature, enhancing its flavor and workability. This method ensures that when you're ready to bake, you’ll have fresh, warm rolls right out of the oven, delighting everyone with their enticing aroma and flavor. With this proactive approach, you can enjoy the magic of freshly baked goodies on your schedule, keeping holiday stress to a minimum.

Incorporating these Gingerbread Cinnamon Rolls made with a Sourdough Starter into your holiday traditions enriches the spirit in your household with flavorful indulgence and the smell of joy. Not only do these rolls offer a unique flavor profile, but they also provide an engaging and rewarding baking experience. By following the tips outlined, using proper storage techniques, and considering the convenience of freezing, you ensure that this delightful treat remains a highlight of your holiday celebrations. Take joy in the savory blend of sweet, spicy, and tangy with every bite, and share the warmth and aroma of the season with those you love the most.

Ingredients

8 tablespoons cold butter

3 cups all-purpose flour

1/2 cup active sourdough starter

1 cup whole milk

2 tablespoon honey

1/2 teaspoon fine sea salt

1 teaspoon baking powder (added in the next morning)

½ teaspoon baking soda (added in the next morning)

Filling

1/2 cup dark brown sugar

2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup salted butter

3 tablespoons molasses

Frosting

8 oz cream cheese

1/2 cup brown butter

4 cups powdered sugar

1 teaspoon cinnamon

4 tbsp milk

2 tsp vanilla extract

Instructions

1. In a large bowl grate butter & mix together with flour. Make sure butter pieces are mixed in well no larger then a pea size.

2. Add in active sourdough, milk, honey, & sea salt. Mix together until blended well. Cover with a clean dish towel or plastic wrap and set aside overnight or for at least 10 hours.

3. The next morning, or once risen, add in baking soda & powder. Turn oven to 375 degrees. Mix together filling ingredients & set aside. Roll out the dough into a large rectangle. Spread filling mixture all over rolled dough.

4. Roll up from the largest side to the other making a log shape. Cut into 12 cinnamon rolls. Add into a large pan, My bake & roast pan from 360 cookware is the perfect size, linked below.

5. Bake in the oven center rack for 30-35 minutes. While its baking make frosting. Blend together softened cream cheese, softened butter, powdered sugar, milk, & vanilla extract in a bowl.

6. Once cinnamon rolls are done add frosting on top and sprinkle chopped walnuts on top. Serve & Enjoy!!

Other Cinnamon Roll & Pastry Recipes:

Sweet Perfection: Baking the Ultimate Cinnamon Roll Loaf with Espresso Glaze

Sweet Serenity: Mastering the Art of Pumpkin Cinnamon Rolls with Cream Cheese Icing

Blackberry Cinnamon Rolls with Mascarpone Frosting

An Irresistible Treat: The Delicious Berry Custard Puff Pastry Tart

Soft Cream Cheese Lemon Blueberry Scones

A Sweet and Delicious Recipe for Lemon Poppyseed Bread

Indulge in Delicious Personal Pear Tarts

Delight in the Fusion: Carrot Cake Cinnamon Rolls made with Sourdough Starter

If you are looking for an easy and delicious bread recipe to try out, look no further! This beginner's sourdough bread recipe is perfect for those just starting out the task of making your very own homemade bread. With a few simple steps, you will be able to whip up your own homemade loaf of sourdough bread in no time. Not only is this bread delicious, but it is also extremely healthy, with all of the probiotic benefits of sourdough. So, give it a try and enjoy the amazing flavor and smell of your own homemade bread!

I've tried many different recipes using sourdough starter trying to get it right each time. There really is nothing like the delicious smell and taste of freshly baked sourdough bread, and thankfully, lately, it's our new normal favorite smell in the home. Just imagine the lovely smell when using the sourdough for cinnamon rolls! I make this bread weekly for sandwich bread and sides for dinners and delicious soups.

Full disclosure, I have only been making sourdough bread and working with sourdough starter for about 6 months now. However, making it weekly, I have been able to dabble with this recipe time and time again and this has been the easiest to work with and the best tasting of all! To start you will want to make sure your sourdough starter has been fed one of its "regular feedings" 12 hours before starting. A good rule of thumb is that if your starter has risen to twice its size after a feeding, then you're ready to use. I normally will feed my starter the night before and start the bread process first thing in the morning to have fresh bread by dinner that evening. You cn say this makes this a same day sourdough bread. If I want a breakfast loaf, I would feed it in the early evening and once its risen enough start the process. Then, let it sit overnight and bake in the morning.

Another important note is the surrounding environment for your sourdough starter and your bread dough. If you're house is set at a colder temperature like usual for the Winter, and room temperature is slightly cooler than the norm, then it will take longer for your starter to rise . During this time, I usually keep my starter in the pantry of our house because I notice it's the warmest part of the house. and will keep a towel around the jar. When the sourdough bread is in the proofing bowl, I do the same thing and wrap a towel around the bottom of the bowl as well as keeping the top covered like normal.

Let's get started and make some yummy sourdough bread!

Ingredients:

1/3 cup sourdough starter

1 - 3/4 cup filtered water

1 tsp sea salt

4 cups bread flour

Directions:

1. Once sourdough starter is ready to go you will add 1/3 cup to bowl with water and whisk until blended. Add in sea salt and bread flour and mix together with your hands. Flour bread mixture will be scruffy, that's okay. If all flour hasn't blended in you will need a bit more water, but don't over water just enough so your flour is all incorporated. Place a clean towel over the top and let sit for one hour.

2. After one hour stretch and fold. To stretch and fold you will pick up on one side of the dough pull up and fold into center. Continue around the sides until they have all been picked up and folded into middle. It will normally be around 4-5 times. Cover again and let sit for 30 min. Repeat once more.

3. After all stretch and folds have finished you will scoop out the dough onto a lightly floured countertop. Using a bench scraper fold under to form a large ball of dough. Make sure to have everything floured so that you prevent sticking to your surfaces.

4. Once ball is formed you will pick up with your bench scraper and flip over into floured proofing basket. Pinching sides of dough on bottom pull together so the part of the dough showing is creased together. Cover with towel and let sit for 7 - 10 hours.

5. When you are ready to bake flip your proofing basket with sourdough onto a lightly floured piece of parchment paper. Now you can score your dough and let sit for 30 minutes while you preheat the oven and stockpot.

6. While your bread is sitting grab your best 360 stockpot, I use the 8 Quart Stockpot with Cover, place in oven and turn on to 450 degrees. Once temperature is reached lower your bread into stockpot holding the sides of the parchment paper. Cover and let bake for 20 minutes. After 20 minutes remove cover and bake an additional 25 minutes or until golden brown.

7. Baking is all done. Now remove bread and set on cooling rack or cutting board for at least 30 minutes for a resting period before cutting. Your sourdough bread will continue to cook while sitting so cutting too early will cut the full bake time down.

8. ENJOY!!