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Emily|Country Roads Sourdough

Week 5 Course Recap: Making Sourdough Cinnamon Rolls

Published 7 months ago • 1 min read

Hey Reader,

Thanks to everyone that jumped on the Instagram live on Thursday! Sorry for the delay in sending out the recap, it has been a crazy couple of days. You can catch the video here if you missed it.

Here’s a quick recap along with the recipe and resources we covered:

➡️ The recipe we used ​Overnight Sourdough Cinnamon Rolls ​

If you like these, be sure to try some of my other flavors..

Tips I Shared in the Live:

  • Knead the dough for about 5 minutes until it’s soft and pliable. It doesn’t need to pass the windowpane test.
  • If your house is in the low 60s °F, find a warmer spot for the dough to rise. Ideally keep the dough around 68–72 °F for an overnight rise. Check out my blog post on how to keep your dough warmer for tips.
  • Instead of rolling the dough up into one log and slicing, I’ve been cutting it into 12 strips first and then rolling each one individually. This makes the rolls much prettier because they stay tighter.
  • Once the rolls have risen and filled the pan, they’re ready to bake!
  • If you only want to make 6 rolls, you can divide the recipe in half. Keep the one egg, but you may need to add a little extra flour.

Favorite Products:

See you Wednesday at 12 pm EST for the last live of the series, sourdough sandwich bread!

Thanks,

Emily

600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246

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Emily|Country Roads Sourdough

Approachable sourdough bread & sourdough discard recipes

Hi, I’m Emily! I’m a busy mom who’s learned how to make sourdough work on my time, and I’m here to help you do the same with simple, easy-to-follow recipes and helpful tips for both sourdough bread and discard bakes.

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