Cinnamon rolls with liquid sourdough starter



Recipe by
Stefano Ferraro

All-famous cinnamon rolls become even more irresistible thanks to the recipe for cinnamon rolls with liquid sordough starter, prepared for us by chef Stefano Ferraro! The version with liquid sordough starter, compared to the one with brewer's yeast alone, undoubtedly requires more patience, as the dough must slowly and gradually leaven, but it will be worth the extra effort: not only will your cinnamon rolls have a unique aroma and texture, they will also be more digestible and preservable. The brown sugar, butter and cinnamon filling stays true to tradition and its irresistible flavor is further enhanced by a delicious glaze, made using the same ingredients and cream. Fantastic for breakfast or brunch, cinnamon rolls with liquid sordough starter are perfect for all the family!


Ingredients for the dough (for 12 cinnamon rolls)
Flour 00 1.8 cups (235 g) - reinforced (W=300)
Butter 0.3 cup (70 g) - room temperature
Cinnamon powder 0.8 tsp (5 g)
Fine salt 0.7 tsp (4 g)
Flour 00 1.43 cups (165 g)
Brown sugar 0.3 cup (60 g) - demerara
Whole milk 0.7 cup (150 g) - room temperature
Liquid sourdough starter 1 tbsp (20 g) - (refreshed at least 2-3 hours ago)
Water 0.4 cup (100 g)
Fresh brewer's yeast 0.32 tsp (1 g)
For the filling
Cinnamon powder 1 ⅔ tsp (10 g)
Butter 1 cup (225 g) - room temperature
Brown sugar 1 cup (225 g) - demerara
For the glaze
Heavy cream ¼ cup (60 g)
For greasing
Vegetable oil to taste

How to prepare Cinnamon rolls with liquid sourdough starter

To make cinnamon rolls with liquid sordough starter, place the water 1, milk 2 and brown sugar in a planetary mixer bowl 3.

Add the cinnamon 4, switch on the planetary mixer and stir all the ingredients together, before adding the liquid sordough starter 5 and the brewer's yeast 6.

Add the flours 7 and mix at a medium speed once more. Lastly, add the salt 8 and mix to obtain a homogeneous dough 9. Leave to rest in the bowl for 30 minutes, without covering it.

Once the time is up, add half of the softened butter 10, then the other half 11 and continue to blend with the planetary mixer at a medium and then at a fast speed. Once the butter is thoroughly incorporated 12, leave the mixture to rest for an hour, at room temperature.

After an hour, place the dough on a worktop, slap and fold it to reinforce it and make it more compact 13. When the dough becomes nicely smooth and taut 14, place it in a bowl greased with some oil, cover with plastic wrap and leave to leaven in the refrigerator for around 10-12 hours 15.

Prepare the filling just before the dough fully leavens: place the softened butter and demerara sugar 16 in a bowl, add the cinnamon 17 and stir with a spatula to thoroughly incorporate the ingredients 18.

Now take the dough and start opening it out with your hands 19, then sprinkle with a little flour and roll it out with a rolling pin 20 to form a 13x15 inch rectangle 21.

Spread two thirds of the filling over the entire surface of the rectangle 22, then tightly roll it along the longer side 23. Wrap the roll in the parchment paper 24 and leave to firm up in the refrigerator on a tray, for an hour.

Once this time is up, cut the roll into 12 pieces of equal width 25. Place the rolls on a tray lined with parchment paper 26 and leave to rise at room temperature for 2 hours. Once leavened 27, bake the cinnamon rolls in a ventilated oven at 400?F for 20 minutes.

In the meantime, prepare the glaze: place the remaining filling in a saucepan 28, add the cream 29 and bring to the boil, stirring thoroughly all the while to make sure the sugar dissolves 30.

When the cinnamon rolls are ready, remove them from the oven and leave them to cool 31, then brush abundant glaze over them 32. Your cinnamon rolls are ready to be enjoyed 33!


Cinnamon rolls can be stored at room temperature for up to 2 days.

You can freeze them after baking and thoroughly cooling, better without glaze.

Alternatively they can be frozen before baking, fully leavened: just be sure they return to room temperature before proceeding with the recipe.


Liquid sordough starter combined with brewer's yeast encourages leavening in all conditions, even without a leavening chamber.

Liquid sordough starter should be refreshed at least 2-3 hours before use and left at room temperature to ferment.

Reinforced bread flour is a type of flour that is particularly rich in proteins: as an alternative you could use manitoba bread flour.

If you want to replace liquid sordough starter with solid brewer's yeast, use the same amount and if necessary, just add a spoon of water to the mixture.