Try this recipe for a twist on an old classic! Bring out warm, sweet, and tangy flavors that combine for a perfect breakfast symphony.
I love a breakfast spread. It can be hard to convince yourself to roll out of bed early. But I always look forward to the breakfast that awaits me after a little bit of hard work!
If you aren’t a fan of getting up early to make a from-scratch breakfast, this is for you! Since these cinnamon rolls are sourdough, you can allow them to proof overnight and finish them up in the morning!
I also go above and beyond the traditional cinnamon-sugar sprinkle that creates that beautiful swirl. Let’s add a few things to make these cinnamon rolls sing!
Sourdough, Stuffed Cinnamon Rolls with Goat Cheese Icing
The recipe for these sourdough cinnamon rolls originally came from Lisa at Farmhouse on Boone! I have since adapted the recipe to change the filling and get these in the oven as soon as we get up in the morning!
Sourdough, Stuffed Cinnamon Rolls
The night before you want your cinnamon rolls, combine your sourdough starter, water, flour, honey, eggs, and melted coconut oil in a large bowl. Mix well, until the dough pulls away from the sides of the bowl.
Cover the bowl and let rest in a warm place overnight. My kitchen countertop usually works just fine.
The next day, add baking soda, baking powder, and salt to the dough. On a lightly floured surface, knead with your hands until incorporated.
When those last few ingredients are incorporated, roll your dough into a rectangle until it’s one-quarter inch thick.
Take your softened butter and spread it generously onto your dough. Sprinkle your cinnamon sugar, evenly coating your dough. Finally, evenly distribute your chopped walnuts and chopped dates.
Roll your dough into itself to form a traditional log. Cut your cinnamon rolls into 1-inch slices and place into a greased, 9×13 pan.
Pour 1/2 cup of heavy cream over the tops of your cinnamon rolls and bake immediately at 375 degrees Fahrenheit for 25 minutes. Allow to cool before spreading your goat cheese glaze.
Goat Cheese Icing
After you prepare your cinnamon roll dough, set out 4 ounces of cream cheese. Allow to come to room temperature overnight.
After you put your cinnamon rolls in the oven, put softened butter, your room-temperature cream cheese, and 4 ounces of goat cheese into a bowl. Mix at low speed to combine.
Add your powdered sugar 1 cup at a time.
When your desired sweetness is reached (check after 2 cups of powdered sugar and add more if you prefer a sweeter icing), set your goat cheese icing aside. You can refrigerate your icing.
When your cinnamon rolls have slightly cooled, top them with your goat cheese icing.
Since this models a traditional, cream cheese frosting, feel free to replace the cream cheese with goat cheese! I have found that the desired outcome is the same.
Why these cinnamon rolls will be a family favorite
The nuttiness of the walnuts and tanginess of the goat cheese is a great balance to the sweetness of the dates, sugar, and powdered sugar.
You can prep almost all of your components in advance! While you’re dough rests, you can chop your walnuts and dates and make your goat cheese frosting. Just stick everything in the fridge while your dough proofs on the counter!
Since we don’t do a second rise (although Lisa says you can), you don’t have to wait for breakfast! If you prep your cinnamon rolls, filling, and icing the night before, you can get your cinnamon rolls into the oven first thing in the morning.
Things you may need
A stand mixer
A large bowl
Cooking Spray
Wooden Spoon
Airtight Container
Substitutions
Cinnamon rolls are incredibly versatile. When you’re in the kitchen, I hope these substitutions inspire you to create something delicious!
*Please note – I have not tried these substitutions. I can’t advise you on any errors or issues that may arise.
For a brighter cinnamon roll, consider adding orange zest to your goat cheese icing!
Instead of dates, consider adding dried cranberries for a tart twist! Paired with orange zest in your frosting, these would make a wonderful holiday breakfast!
Cinnamon rolls with active dry yeast would also be equally as yummy. However, you lose the benefits that come with fermenting your grains. Since our family is working with dietary issues, we love using sourdough to get those fermentation benefits!
Brown sugar or coconut sugar are alternatives to cane sugar if you’re looking to create an entirely new dish!
What cinnamon roll recipe will you create next?
Thanks again to Lisa at Farmhouse on Boone for this incredible, base recipe! Who knew you could customize cinnamon rolls?
If you don’t already have a sourdough starter, I share how to start one in this blog post!
These would be an incredible thing to make during the holiday season as you can make them ahead!
Speaking of holidays, are you hosting guests this year?
Did you know – you can also prep your guest rooms ahead of time! Consider creating a welcome basket with snacks, hand lotion, your WiFi password, a few bottles of water, and maybe some local products to welcome your guests into your home!
If you have little ones like I do, consider making busy baskets for them while your guests get settled! I like to include stickers, whiteboards with wet-erase markers, and whatever activity I can find from the dollar store.
If you’re looking for more tips to make hosting guests easier, consider reading Helping Tips for Hosting Overnight Guests!
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Sourdough Cinnamon Rolls with Goat Cheese Icing
Jazz up cinnamon rolls with these fun twists on the classic recipe! Bring out warm, sweet, and tangy flavors that combine for a perfect breakfast symphony.
Ingredients
- Cinnamon Rolls
- 1/2 cup sourdough starter
- 1/2 cup water
- 4 cups flour - I use all purpose
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup heavy cream
- Filling
- 1/3 cup softened butter
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 3 dates, finely chopped
- 1/2 cup walnuts, finely chopped
- Goat Cheese Icing
- 4 ounces room-temperature goat cheese
- 4 ounces room-temperature cream cheese
- 1/3 cup softened butter
- 2 to 4 cups powdered sugar
Instructions
Cinnamon Rolls
1. The night before you want your cinnamon rolls, combine your sourdough starter, water, flour, honey, eggs, and melted coconut oil in a large bowl. Mix well, until the dough pulls away from the sides of the bowl.
2. Cover the bowl and let rest in a warm place overnight. My kitchen countertop usually works just fine.
3. The next day, add baking soda, baking powder, and salt to the dough. On a lightly floured surface, knead with your hands until incorporated.
4. When those last few ingredients are incorporated, roll your dough into a rectangle until it's one quarter inch thick.
5. Take your softened butter and spread it generously onto your dough. Sprinkle your cinnamon and sugar, evenly coating your dough. Finally, evenly distribute your chopped walnuts and chopped dates.
6. Roll your dough into itself to form a traditional log. Cut your cinnamon rolls into 1 inch slices and place into a greased, 9x13 pan.
7. Pour 1/2 cup of heavy cream over the tops of your cinnamon rolls and bake immediately at 375 degrees Fahrenheit for 25 minutes. Allow to cool before spreading your goat cheese glaze.
Goat Cheese Icing
1. After you prepare your cinnamon roll dough, set out 4 ounces of cream cheese. Allow to come to room temperature overnight.
2. After you put your cinnamon rolls in the oven, put softened butter, your room-temperature cream cheese, and 4 ounces goat cheese into a bowl. Mix at low speed to combine.
3. Add your powdered sugar 1 cup at a time.
4. When your desired sweetness is reached, set your goat cheese icing aside. You can refrigerate your icing.
5. When your cinnamon rolls have slightly cooled, top them with your goat cheese icing.
Notes
Variations of this recipe could include adding orange zest to your icing and cranberries instead of dates to your cinnamon rolls for a holiday twist!
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