Potato Flake Sourdough Cinnamon Rolls

These Potato Flake Sourdough Cinnamon Rolls will blow your mind. The added flavor and texture you get from adding potato flake sourdough starter will make these the best cinnamon rolls you’ve ever had.

The Story Behind Potato Flake Sourdough Cinnamon Rolls

We’ve been here in Portugal for almost a year. I can’t believe it’s already been that long! We recently went over to our American friends’ house for a brunch. It was a last minute thing that I literally threw food together for. I had zero food in the house, and it was early on a Monday morning. I was not willing to go to the store, so I quickly whipped up a potato and egg casserole and a bean dip. Random, I know.

When we showed up at our friends’ house, I smelled something amazing in the oven. It was cinnamon rolls! They came out of the oven, and I slathered some cream cheese frosting on top. These rolls were devoured in no time at all.

In fact, my husband went in for seconds and said they were better than any cinnamon rolls I had ever made. I won’t lie, I was a little disheartened. I couldn’t have my husband liking another women’s cinnamon rolls better than mine, however, after one taste, I knew he was right. These were delicious rolls.

I immediately asked my friend what recipe she used, and she laughed saying it was my recipe. I felt a little confused because I don’t have a cinnamon roll recipe on my blog. She assured me that all she did was make my potato flake sourdough bread, but instead of shaping it into loaves, she made it into cinnamon rolls.

Don’t get me wrong, I’ve always wanted to try this out, but didn’t because my mom said the dough is hard to roll and wasn’t worth the hassel. I’m here to assure you, it is worth every blasted minute of waiting and rolling. The sweetness of the potato flake sourdough just adds a depth of flavor that you won’t find anywhere else.

I always tend to find homemade cinnamon rolls just okay and too bready at times but these fresh out of the oven are just UNREAL. Once you make these you will be sold and won’t need another cinnamon roll recipe ever again.

Ingredients Needed for Potato Flake Sourdough Cinnamon Rolls

  • Potato Flake Sourdough Starter – this is an absolute necessity for this recipe. You can find out how to make your very own potato flake sourdough starter on this post.
  • Butter – I always use salted butter, but you can use unsalted if that is what you prefer.
  • Cinnamon – Make sure your cinnamon isn’t old and don’t be afraid of the hefty amount we’re going to use.
  • Bread Flour- Please make sure you’re using bread flour and not regular all-purpose flour. The rise will be affected otherwise.
  • Instant Yeast- Even with instant yeast, you will still gain benefits from using a sourdough starter. It’s okay, I promise!
  • Brown Sugar- I’ve used brown sugar, white sugar, and a mixture of the two over the years when making cinnamon rolls. I’ve found that just using brown sugar produces the best taste and texture.
  • Cream cheese – I love a good cream cheese frosting on top of these rolls.
  • Powdered Sugar- We’re going to use powdered sugar in the frosting.
  • Salt, Oil, and Water

Tools Needed for Potato Flake Sourdough Cinnamon Rolls

I won’t lie. The dough can be a little difficult to roll out. This marble rolling pin would be super helpful.

I love a good sturdy pan, and this 9X13 pan does the trick.

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closeup up picture of a potato flake sourdough cinnamon roll

Potato Flake Sourdough Cinnamon Rolls

These Potato Flake Sourdough Cinnamon Rolls will blow your mind. The added flavor and texture you get from adding potato flake sourdough starter will make these the best cinnamon rolls you've ever had.
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course bread, Breakfast, dinner, Side Dish
Servings 20 cinnamon rolls

Ingredients
  

To Make Bread

  • ¾ cup sugar
  • 1 ½ cup warm water
  • ½ cup vegetable oil
  • 1 cup potato flake sourdough starter
  • 1 TBS instant yeast
  • 1 TBS salt
  • 6-7½ cups bread flour, plus additional flour (use only bread flour or your bread will not rise)
  • ¾ cup butter
  • cups brown sugar
  • TBS cinnamon

Cream Cheese Frosting

  • 4 oz cream cheese
  • ½ cup butter
  • 4 cups powdered sugar
  • 1-2 TBS milk

Instructions
 

Making Bread

  • Make sure your sourdough starter has been feed 12 hours prior or the night before you want to make your cinnamon rolls. Give your sourdough starter a good stir before adding it to the bowl. Separation is natural and common.
  • In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Leave it for about 10 minutes, or until the yeast is active and foamy.
  • Once the yeast is active, add in the salt, and about 5 cups of bread flour. Mix together well. Slowly add in the last cup of flour. Just a reminder that depending on where you live, you may need more of less flour. A drier climate will usually require less, where a more humid environment will require more. At times I have used about 7 cups of flour.
  • The dough will be slightly sticky, but should pull away from the bowl and hold a soft round shape.
  • Quickly remove the dough from the bowl and spray it with cooking spray. Place the dough back in the bowl to rise. Cover the bowl with plastic wrap that has also been sprayed with cooking spray. This prevents any air draft drying out your dough. The sprayed wrap will prevent the dough from sticking once it has risen.
  • Let the dough rise in a warm place until doubled in size. I will usually preheat my oven to about 120, turn it off, and stick it in there. The rise will take about 3-4 hours depending on how warm your room is.
  • Once the dough has risen once, roll the dough out in a large rectangle about a ¼ inch thick.
  • Spread soften butter on top of the dough with an offset spatula. Sprinkle on the brown sugar and cinnamon. I like to use my hand to mix it together while spreading it to all the edges.
  • Roll the dough into a log by starting at the long side. Keep the dough tight. Cut the log in half and then half again. Take each quarter and cut about 5 rolls with a serrated knife.
  • Place the rolls about an inch apart in a greased pan. Cover and let rise for another 2-3 hours. Remember that since it is a sourdough the rise time is a lot slower.
  • Preheat oven to 350 degrees and bake for 30 minutes.
  • Let the rolls cool slightly before adding the frosting.

Cream Cheese Frosting

  • In a large mixing bowl, use a hand mixer to combine the butter and cream cheese until light and fluffy and well combined.
  • Slowly add in the powdered sugar. Add the milk only if you have too. Cream cheese frosting is always softer than buttercream. The more you mix it the softer it becomes. Add the milk one tablespoon at a time only if it is too thick.
  • Once the roll have cooled for at least 15 minutes, spread the frosting on top. Server immediately.
  • Store any leftovers in a covered container and warm up before serving and remaining rolls.

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Comments

    1. I would make sure to cover them well and only refrigerate after they’ve risen. Bring them room temp for about 30 minutes before baking.

  • I’m going to be trying this. Did you knead the dough any— or punch it down before you rolled it out? And— it would be helpful to mention how big of a rectangle you roll out of the dough

    1. I have only every experimented with freezing already cooked cinnamon rolls. However, you should be able freeze the dough as well. I would make sure to thaw in the fridge though.

  • Why do you have to use more yeast? I thought that’s what the starter is – the ingredient to make it rise!!

    1. I included reasoning in the post, but you can choose not to use the yeast if you’d like but you will need to plan for 12 hour rises each time and sometimes it may not turn out. Potato flake sourdough is a bit different than traditional sourdough, so I prefer to use a little bit of yeast to ensure a successful rise. I find you still reap benefits from the starter and it doesn’t change the texture or flavor.

  • Is King Arthur flour that I use to make my bread the same as bread flour or should I specifically use bread flour?