Sourdough Caramel Rolls Recipe
This post may contain affiliate links. Read our disclosure policy here.
Looking for a yummy treat that you can make with your sourdough starter? Here is a delicious and easy recipe for Sourdough Caramel Rolls!
Sourdough Caramel Rolls Recipe
If you are looking for another way to use up some sourdough discard, this is another idea for you! Here’s my first recipe on using sourdough discard where I talked about making a super easy Sourdough Pizza.
We have been making these for a special treat this winter. I hope that you will enjoy them also!
Here is the basic recipe.
Sourdough Caramel Rolls
- 2 T. butter
- 1/2 cup milk (I warm the milk and butter up, just enough to melt the butter)
- 1 3/4 c. flour
- 1 T. vanilla
- 1 c. sourdough starter (which has been feed in the last 8 hours and is ready to use)
- 1/4 t. salt
- 1 T. sugar (I leave this out, so optional)
- 1 T. cinnamon (to be used when dough is rolled out)
I used an Organic All-Purpose Flour, but you can substitute any flour you would prefer.
Mix together flour, vanilla, salt and add in the melted butter, milk, and sourdough starter. Mix together well. You will have a sticky consistency dough.
Let this mixture sit together overnight or on your countertop, covered with a towel, for at least 6-12 hours.
So, when the dough is ready, I use a 12 inch cast iron pan to do the following. I use my cast iron to bake the rolls in, so I use the same pan for it all. If you want plain rolls, you can omit the caramel step.
After the sitting (souring) time is done, in a 10-12 inch cast iron pan, melt together:
- 1/4 c. butter
- 1/2 c. heavy cream
- 1/2 c. brown sugar
Let it come to a boil and boil for 1-2 minutes.
In the meantime, take your dough and roll it out in a rectangular shape. It will be soft dough and I can usually just pat it out to desired shape. You will now add your 1 Tablespoon cinnamon to cover the dough. Roll up your rectangular and cut your rolls from this. Use a serrated knife, as with the soft dough, they are a little bit harder to slice through.
Place rolls in caramel sauce in your cast iron (or a plain greased pan, if you don’t want caramel sauce).
Since your caramel sauce is hot when you place the rolls in it, your rolls will rise up within an hour or so.
I bake mine, in the cast iron skillet, at 350 for 30 minutes.
So yummy and good! Enjoy!
Need to print this Sourdough Caramel Rolls Recipe for your Recipe Binder? Grab it below!
Sourdough Caramel Rolls Recipe
Ingredients
- 2 Tablespoon butter
- 1/2 cup milk I warm the milk and butter up, just enough to melt the butter
- 1 3/4 cups flour
- 1 Tablespoon vanilla
- 1 cup sourdough starter which has been feed in the last 8 hours and is ready to use
- 1/4 teaspoon salt
- 1 Tablespoon sugar I leave this out, so optional
- 1 Teaspoon cinnamon to be used when dough is rolled out
Instructions
-
I used an Organic All-Purpose Flour, but you can substitute any flour you would prefer.
-
Mix together flour, vanilla, salt and add in the melted butter, milk, and sourdough starter. Mix together well. You will have a stick consistency dough.
-
Let this mixture sit together overnight or on your countertop, covered with a towel, for at least 6-12 hours.
-
So, when the dough is ready, I use a 12 inch cast iron pan to do the following. I use my cast iron to bake the rolls in, so I use the same pan for it all. If you want plain rolls, you can omit the caramel step.
-
After the sitting (souring) time is done, in a 10-12 inch cast iron pan, melt together: 1/4 cup butter, 1/2 cup heavy cream, and 1/2 cup brown sugar.
-
Let it come to a boil and boil for 1-2 minutes.
-
In the meantime, take your dough and roll it out in a rectangular shape. It will be soft dough and I can usually just pat it out to desired shape. You will now add your 1 T. cinnamon to cover the dough. Roll up your rectangular and cut your rolls from this. Use a serrated knife, as with the soft dough, they are a little bit harder to slice through.
-
Place rolls in caramel sauce in your cast iron (or a plain greased pan, if you don’t want caramel sauce).
-
Since your caramel sauce is hot when you place the rolls in it, your rolls will rise up within an hour or so.
-
I bake mine, in the cast iron skillet, at 350 for 30 minutes.
Want to learn more about sourdough? Here are some posts to check out!
What do you make with your sourdough starter?
This looks delicious! Question, do we let the dough rise in the hot skillet for an hour or until they double in size? This looks like a recipe I can handle, but that part has me a bit confused. Lol
Thanks!
Yes, you will let them rise in the skillet with the warm caramel sauce for an hour before you bake them.
I’ve been looking for more sourdough starter recipes and this looks easy enough. Thank you. Will try this for Sunday breakfast. I love this website!
Mmmm…. these look so yummy! That caramel has to be delicious!! Thank-you for sharing.
I enjoy making cinnamon rolls, (sourdough and regular) and wanted to pass along a tip I had learned and now use…. instead of using a knife to cut the rolled dough, slide a strong piece of thread or dental floss under your dough where you want a slice, cross the ends of the thread at the top of your roll, then pull the ends to make your thread cut through the dough. Its so easy and doesn’t squish things nearly as much!