Chocolate Sourdough Cinnamon Rolls
Recipe type: Breakfast, Brunch
Serves: 12
  • Dough:
  • ¼ cup / 60 mL Warm water
  • 1 teaspoon Active dry yeast
  • 1 cup / 215 g Freshly fed sourdough starter
  • 1 teaspoon Kosher salt
  • 1 teaspoon Ground cinnamon
  • ½ cup / 100 g Sugar (I use organic cane sugar, but regular granulated sugar is just fine)
  • ¼ cup / 30 g Cocoa powder
  • ⅓ cup / 75 g Unsalted butter, very soft (some melting is fine)
  • 2 Large eggs, room temperature
  • 2-3/4 cup / 420 g All-purpose flour
  • 1 tablespoon Vital wheat gluten (optional)
  • Filling:
  • 3 tablespoons Unsalted butter, very soft
  • Heaping ⅓ cup / 80 g Brown sugar
  • 1 tablespoon Ground cinnamon
  • 2 ounces / 57 g Chocolate, good quality, very finely chopped
  • Frosting:
  • 1 tablespoon Unsalted butter, room temperature
  • 1 tablespoon Sour cream
  • ⅓ cup / 40 g Powdered sugar
  • 2 tablespoons Cocoa powder
  • 2 teaspoons milk
  • pinch of salt
  1. For the dough:
  2. Mix warm water with yeast in a small liquid measuring cup. Set aside.
  3. In the bowl of a stand mixer combine sourdough starter, salt, cinnamon, sugar, cocoa, butter, and eggs. With the dough hook attachment, mix on low speed for one minute. Add yeast mixture and continue mixing for one minute more. Combine flour and vital wheat gluten (if using) and gradually add it to the liquid ingredients while the mixer is still running. Increase speed to medium-low and mix until the dough comes together. Decrease speed to low and "knead" for 3 minutes.
  4. If you don't have a stand mixer, mix ingredients in a large bowl in the same order and then knead on a lightly floured surface for 5-7 minutes. The dough should feel like a very soft Playdough.
  5. Place the dough in a lightly oiled bowl and allow to rise in a warm spot for about 2 hours.
  6. After the dough has risen, turn it out onto a lightly floured surface and roll it into a rough 18 x 20 inch rectangle. Spread the softened butter evenly over the entire surface of the dough. Sprinkle the dough with the brown sugar and then the cinnamon and finally the chopped chocolate. Starting at the shorter end, roll the dough into a log making sure the seam is on the bottom when you're finished rolling. Cut the log into 12 equally sized pieces and place them into a 9 x 13 inch parchment lined baking pan. Allow to rise at room temperature for 1½ hours or you could place them in the refrigerator overnight. When ready to bake, preheat oven to 400 degrees. Bake rolls for 20-25 minutes. Meanwhile make the frosting. Combine all ingredients in a medium mixing bowl. Beat on medium speed until a thin frosting consistency is achieved. Allow the rolls to cool for about 10 minutes before frosting.
Recipe by Just Warm Bread at