Cinnamon. It hits all the spots! Cosy. Warm, Sweet. Comfort.
Combine it with sourdough and you have a flavour bomb.
Easy no-knead cinnamon scrolls are simple to make and special to enjoy.
This is another make-ahead recipe.
Fill your freezer with these goodies! Frozen raw and baked from frozen, they will be ready in just 12 minutes using your air fryer. So beautiful. So easy!
TOTAL HANDS-ON TIME: 20 minutes + Sourdough Starter feeds
RISING TIME: 8-12 hours
BAKING TIME: 12 minutes in your air fryer
Easy Sourdough Cinnamon Scrolls Recipe with Cardamom
INGREDIENTS
DOUGH
180g Active Sourdough Starter (6.3oz) SEE NOTE
450g Bread Flour (15.9oz)
175g Greek Yoghurt (4.4oz)
100g Cream (3.5oz)
40g Milk (1.4oz)
80g White sugar (2.8oz)
9g Salt (0.31oz)
1 Egg
FILLING
130g Brown sugar (4.6oz)
15g Cinnamon (0.5oz)
3g Cardamom (0.1oz) OPTIONAL
40g Butter melted (1.4oz)
NOTE
180g sourdough starter (6.3oz) is equivalent to:
1. Low-maintenance Sourdough Starter Your jar from the fridge + 2 feeds (Steps 1-2)
2. Pantry Sourdough Starter 1 Batch: 3 Feeds (Steps 1-3)
3. Traditional sourdough starter fed to more than 180g (6.3oz) so that you have some leftover to continue feeding
Why I use weight to measure ingredients
Prepare Your Sourdough Starter Ahead
Low-maintenance: 2 Feeds. Steps 1-2 in the recipe card with your kit
Pantry Sourdough Starter: 3 Feeds. Steps 1-3 in the recipe card with your kit
Traditional sourdough starter or YOUR OWN STARTER: You need 180g of sourdough starter (6.3oz), fed and doubled by the time you make the dough.
Easy Sourdough Cinnamon Scrolls Recipe with Cardamom
INSTRUCTIONS
1. Scoop 180g of sourdough starter (6.3oz) into a large mixing bowl.
Following the Low-maintenance process? You will have 5g of sourdough starter left in your jar (0.2oz). Now is the time to do FEED 1: Add 10g warm water (0.4oz) & 10g bread flour (0.4oz) to the small amount of starter in your jar. Stir & place in the fridge until your next bake or once a month, whichever comes first.
Pantry Sourdough Starter and Traditional sourdough processes don’t require any specific action. However, a traditional starter may need feeding.
2. Add all the other ingredients: 450g Bread Flour (15.9oz), 175g Greek Yoghurt (4.4oz), 100g Cream (3.5oz), 40g Water (1.4oz), 80g White sugar (2.8oz), 9g Salt (0.31oz) and 1 Egg.
3. Mix to form a shaggy dough, then squeeze the dough (like a sponge) for roughly a minute.
4. Cover^ with cling wrap or a reuseable shower cap and leave 8+ hours to double. It will take MUCH longer than your bread dough takes to double at the same temperature.
I am a home cook, so am not sure of the science, but I find that the fermentation process tends to look after the egg and cream in the dough. It doesn’t spoil and in fact becomes a decadent, aromatic, bubbly dough. If you are not sure about leaving these ingredients to ferment outside the fridge, you might like to do some research to become comfortable with the idea. If you find out anything let me know!
5. Combine the brown sugar and cinnamon (plus cardamom if you’re using it) and prepare a large empty space in your freezer for a tray of raw sourdough cinnamon scrolls to be placed shortly.
6. Lightly oil your countertop and gently tip your dough out onto it and gently roll your dough into a rectangle as thick as your index finger.
7. Brush the surface of the dough with enough melted butter to cover it and sprinkle the sugar mix evenly over the top, spreading, right to the edges. HOWEVER, leave one edge free from the sugar mix so that this edge self-sticks to the rest of the dough once rolled.
8. Roll the dough as tightly as you can. It will be soft.
TIP: For larger scrolls, keep one of the short edges for sealing and roll the rectangle across the longest length. For smaller scrolls, keep one of the longer edges for sealing the sought and roll across the shortest length.
9. If the dough is too soft to cut, place it in the fridge for 2-3 hours to firm up. You can also leave it in the fridge overnight. If the roll is too long to handle cut it in half. I place it on a chopping board for support and cover it with a barely damp tea towel or cloth.
10. Cut the roll (log) like slicing a loaf of bread. I use a sharp knife because I find a dough cutter squashes the dough. You can though use a dough cutter if you wish.
11. Place each scroll on a baking tray or chopping board and brush with the remaining melted butter. They don’t need to prove a second time.
12. Place the tray in the freezer and freeze until firm. Then remove the scrolls from the tray and place them in a freezer-safe plastic container or bag and store in the freezer
^Using a clear reusable shower cap over your bowl, instead of cling wrap, helps put less plastic in landfill.
TO BAKE
AIR FRYER
Bake your scrolls directly from the freezer!
Place frozen sourdough cinnamon scrolls, into your air fryer and bake for 12 minutes at 180°C (356°F).
Best eaten fresh. Can be dusted with icing sugar or sprinkled with cinnamon sugar to serve. If you prefer icing, see below.
Enjoy!
OVEN
Defrost the scrolls (if frozen) or use at room temperature.
Preheat your oven to 180°C (356°F).
Bake for 30-35 minutes or until the top turns brown.
Best eaten fresh. Can be dusted with icing sugar or sprinkled with cinnamon sugar to serve. If you prefer icing, see below.
Enjoy!
ICING
Some people like to ice their sourdough cinnamon scrolls for extra sweetness.
Here’s my icing recipe:
1/2 Cup of icing sugar (confectioners sugar)
1 Teaspoon of Cinnamon
1/2 Teaspoon of Cardamom OPTIONAL
20g Butter melted
Water as needed
Mix all the ingredients except the water until well combined. Add water 1/2 teaspoon at a time until you get the desired consistency. Brush over warm scrolls for ‘flooded’ covering (see picture below) or drizzle over cooled sourdough cinnamon scrolls for more a defined ‘drizzle’ decoration.
CELEBRATE!
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