Sourdough Cinnamon Scroll Recipe

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strayedtable-5443With the days rather cool at the moment I am finding myself hiding back in the kitchen. I am currently tackling a wholefood diet that involves eating loads of beans and seeds. I am loving it but the thing I am craving the most is freshly baked sourdough bread. I stumbled upon my recipe for cinnamon scrolls using a sourdough starter again and had to bake them up again.

When I was teaching my sourdough workshops these scrolls were the highlight for all the eager bakers. They are not too sweet and surprisingly a little fluffy. Perfect with a cup of tea on these cold mornings. A good excuse to indulge I think.

cinnamon scrolls
Prep time
Cook time
Total time
Serves: 16
  • 1 cup sourdough starter
  • 1 cup milk
  • 3 cups plain flour
  • 3 tbsp sugar
  • 1 tsp of salt
  • 1 cup packed dark brown sugar
  • 2 tbsp ground cinnamon
  • ¼ tsp fine salt
  • 2 tbsp butter, melted and cooled
  • 1 tbsp milk
  • ¼ cup icing sugar
  1. FORM In a large mixing bowl combine the sourdough starter with milk, sugar and salt and stir. Add the flour and bring together to form a loose dough using your hands.
  2. REST the dough for 1 hour, covered with plastic in a bowl in warm place.
  3. MIX the brown sugar, cinnamon and salt in a small bowl.
  4. FOLD Scrape the dough out on to a floured bench or board. Fold the dough several times over itself and bring together with your hands. At this point you want to stretch out your dough to form a rectangle. Brush the dough with butter and sprinkle the sugar mixture over evenly, leaving a ½ inch border on one edge.
  5. SHAPE the dough by rolling tightly toward the border without sugar.
  6. CUT the dough with a sharp knife into 12 equal pieces and place on a lined baking tray leaving room for your dough to expand.
  7. PROOF Cover with a plastic cloche and a clean towel to keep warm and allow to rise for 4 – 12 hours. Your dough is ready when it has increased in volume at least 1 ½ times or doubled the original size.
  8. BAKE in a preheated oven at 230’c for 25 - 30 minutes or until golden brown.
  9. COOL by removing your loaf from the oven, and placing on a wire rack for at least 15 minutes.
  10. ICE the rolls by combining the icing sugar and milk and then drizzle over the top.


Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as Cognitive Behavioural Therapist to help people live a life with passion & purpose without people-pleasing, imposter syndrome and seeking approval at

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Roy & Lizzie


We are Roy & Lizzie an Aussie couple,  who started food & travel blogging back in 2008, documenting our adventures, food discoveries, different cultures, and the natural world. We are here to inspire more people to leave their table and explore the world.

We are currently based in Fort William, Scotland, UK.

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