Easiest Sourdough Cinnamon Rolls With Pecans and Maple Syrup

A Sourdough cinnamon roll with pecans and maple syrup served on a plate

Easiest Sourdough Cinnamon Rolls With Pecans and Maple Syrup

I assure you, this is the easiest sourdough cinnamon roll recipe you'll find without sacrificing flavor, with a simple ingredient list. We'll mix everything in one step, whip up the filling in just two minutes with a spoon, and the icing? It's a straightforward mix of powdered sugar and milk, no need for cream cheese, heavy cream, or butter.

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Prep Time 1

Cook Time 25

Additional Time 8

Total Time 9 25

Servings 10 rolls

Calories 229

Ingredients

For the dough:

¼ cup (about 60 grams) warm water
½ cup (about 100 grams) active sourdough starter
2 tablespoon (about 40 grams) maple syrup
¼ tablespoon (about 4 grams) salt
1 egg
1 tablespoon (about 14 grams) coconut oil
½ tablespoon (about 3 grams) ground cinnamon
2 ¼ cups (about 270 grams) all purpose flour (plus a little extra for adjusting the dough consistency)

For the filling:

2 ½ tablespoon (or ½ stick) softened about 35 grams unsalted butter
¼ cup (about 50 grams) sugar
½ tablespoon (about 3 grams) ground cinnamon
1 cup (about 100 grams) chopped pecans (or walnuts)

For the icing:

1 cup of powdered sugar
2 - 3 tablespoons of milk

Instructions

Combine all the dough ingredients in the bowl of a stand mixer, except for the flour. Turn the mixer to high speed to blend everything thoroughly. I typically use the dough hook attachment for this, but if you find it doesn't mix everything well enough, feel free to use a different attachment.
Add 2 ¼ cups of flour to the mix and begin stirring the dough at a low speed using the dough hook attachment until a sticky dough forms. After a few minutes, gradually add more flour. You'll know the dough is ready when it comes together into a ball and doesn't stick to the sides of the bowl anymore, which typically takes about 5 to 15 minutes.
You should be able to get a soft dough that's fairly easy to handle. If you're having a hard time shaping it into a ball, don't be afraid to use more flour.
Move the dough to a large bowl, cover it tightly (you can use plastic wrap, a plastic bag, aluminum foil, or just a lid), and let the dough rise at room temperature for approximately 6 hours. If you're in a hurry, you can speed up the sourdough process a bit by putting the bowl in a warm spot, but it's unlikely to be ready in less than 5 hours. You can also use a bowl of your stand mixer if you wish.
Once the dough has increased in size by at least 75%, the first rise is complete. You can even do this overnight if your kitchen isn't too warm (it works well in the winter, but not so much in the summer, when the rise time is shorter).
To make the filling, just mix together softened butter (make sure it's at room temperature), sugar, and cinnamon in a small bowl. I usually use a regular spoon and a small bowl for this, but you can also use a hand mixer or even a stand mixer with a paddle attachment if you prefer.
Remove the dough from the bowl and place it on a clean surface. Use a rolling pin to flatten the dough into a large rectangle.
Spread the filling evenly across the dough's surface. Then sprinkle chopped pecans over the filling.
Roll the dough in a log, starting from the long edge.
Divide the dough into 10 to 12 individual rolls using a bench scraper. For more uniform sizes, you can lightly mark the dough log before cutting it to gauge the thickness of each roll.
Arrange the rolls in a 10.25-inch cast iron skillet, leaving some space for them to expand during the second rise. You don't need parchment paper, but make sure to grease the skillet with butter or oil to prevent sticking.
Cover the rolls with a damp towel and let them rise for the second time, which should take about 1 to 3 hours. Placing them in a warm spot can help speed up the process.
After the rolls become nice and puffy after the second rise, place them straight into a preheated oven.
Bake the rolls at around 350°F (about 180°C) for 23 - 26 minutes. If your oven runs hot, you might want to reduce the temperature slightly to avoid over-baking. Aim for a lovely golden brown color, not a deep brown.

MAKE THE ICING: In a bowl, sift the powdered sugar to remove lumps for smooth icing.

Add 2 tablespoons of milk and stir. Adjust by adding more milk for a thinner icing or less for a thicker one.
Keep stirring until the sugar dissolves and the icing becomes smooth and slightly thick.
Once your cinnamon rolls are slightly cooled, drizzle the icing over them using a spoon or piping bag for your desired look.

Video

Notes

Hint: to prevent the dough from sticking to the large bowl during bulk fermentation, you can apply a thin layer of oil inside the bowl to get a lightly oiled bowl. The easiest thing to do that is to simply use a cooking spray.

Has the first rise finished? The main signs to watch for are a noticeable increase in the dough's overall volume and the presence of some bubbles just beneath the surface. You can also check by gently poking the dough; it should flex and then gradually bounce back. If you'd like to learn more about sourdough proofing, you can find additional information here.

DON'T roll out the dough on a floured surface - We want the dough to stick together when we're going to roll it, so skipping the flour is necessary to create a tight roll that won't separate later after we bake cinnamon rolls. Although quite a few recipes want you to make these on a floured work surface, I don't think that kind of advice is helpful.

Spread the filling evenly - I personally find a large wooden spoon useful for this task, but a regular spoon will work just as well.

DON'T mix chopped pecans into the filling in advance - I made this mistake once, and trust me, it didn't save any time. I had to work very slowly and patiently because the chopped pecans were prone to tearing up the dough with every move. I make mistakes so you don't have to ;)

Allow your dough plenty of time for the second rise - while many recipes suggest a second rise of only 30 minutes to an hour, I've found that the dough rises even better if given more time. On some occasions, I've waited for 3 hours or longer, resulting in even fluffier and softer rolls. So, if you're not in a rush, let them have the extra time they need.

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