Sourdough Cinnamon Rolls Recipe with Brown Sugar & Walnuts (2024)

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• Sourdough Starter Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
• All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Granulated Sugar: I like this organic sugar for my recipes, it has a really nice texture in this bread, I’d recommend Anthony’s organic sugar for baking.
• Active Dry Yeast: I stocked up on this active yeast which I always find plenty of uses for in my kitchen! Active dry yeast is great for overnight breads and this easy quick bread recipe too! Sourdough starter has naturally occurring yeast, but I like to add some volume with a packet of dry yeast too.
• Milk
• Butter, can be plant based – if you don’t have fresh butter on hand, this butter powder is actually amazing! I’ve baked cookies with it, and I really like having some butter in the pantry in a pinch.
• Eggs: Mixed right into the dough for a little extra richness. If you don’t have fresh eggs, we swear by these powdered dried eggs which last in the pantry for months! Great for when you want a little extra protein without a trip to the store. I use eggs in the dough, and also for the egg wash on top of the bread. It gives the brioche it’s signature dark outter color.
• Water
• Cinnamon: which gives this cinnamon buns recipe is classic spice-y flavor! I love to load it in the filling for a wonderful and fragrant experience. Adding a little sprinkle of cinnamon buns on top before baking will make your house smell amazing.
• Brown Sugar: I like to use a dark brown sugar for baking because I find it has a really nice flavor.
• Walnuts: because YUM- for a little added crunch in these sticky sweet cinnamon buns. I stocked up a few bags of these Amazon-brand walnuts which are super cheap and a great value for the quality. .

What Baking Equipment Do I Need for these Sourdough Cinnamon Buns?

• I use this extra large silicon baking mat to roll all my dough on. It’s super simple to use and easy to clean up (and doesn’t get flour all over your counters, highly recommended. There are a lot of baking mats, but this one is the largest I could find (2 x 3 feet!) and keeps the counters mess free… I absolutely love it!
• I’m all about hand-kneading, but I find that using this adjusted-measure rolling pin works particularly well for these buns. I like this rolling pin, which allows you to roll to the exact thickness you want. That way, you have nice even buns with the same dough thickness in each bite!

One of the BEST Pantry Staple Cinnamon Rolls from Scratch Recipes

These cinnamon buns with sourdough starter recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

1. In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
2. Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
3. Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
4. The next morning, grease 2 9×9 loaf pans. Turn dough out onto a well-floured work surface.
5. Roll out the dough into one large rectangle.
6. In a saucepan, heat the butter, brown sugar, and cinnamon and stir until well combined. Pour the cinnamon mixture over the dough, and use a spoon or pastry brush to make an even layer over the top of the dough. Sprinkle on the walnuts and ground flaxseeds.
7. Take the long side of the dough, and tightly roll the edges towards the other side, roll all the way until you have a long log of dough. With a sharp knife, cut the buns into 2 inch slices. Place the slices in your greased loaf pans (mine fit 6 in each).
8. Preheat oven to 375 degrees Fahrenheit. Bake rolls for 30-45 minutes (mine took the full 45). Tops should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
9. Allow buns to cool on a rack for at least 20 minutes before enjoying. Top with icing, butter, or powdered sugar if desired.

Dietary Modifications

• To make this bunsvegan: substitute out the eggs, butter, and milk for plant based varieties. I’ve actually make brioche with almond milk before and it tastes great!
• To make dairy free: use plant-based milk and butter.
• To make gluten free: use a gluten free baking mix instead of the flour, and a gluten free sourdough starter instead of one that has wheat.

More Sourdough Discard Recipes We Love!

Sourdough Bagels Recipe (Vegan)

Vegan Sourdough Muffins with Blueberries

Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)

Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)