THE BEST Potato Flake Sourdough Cinnamon Rolls

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These Potato Flake Sourdough Cinnamon rolls will be the YUMMIEST cinnamon rolls you’ve ever had!

Seriously These are sweeter than the typical sourdough which makes it perfect for these potato flake sourdough cinnamon rolls. They are the perfect sweet treat as we transition into the holidays.

They are SO good sometimes my family doesn’t even eat them with frosting.

a dish full of warm cinnamon rolls covered in frosting, sitting of top of a table, next to a cup of coffee

For the longest time I wasn’t a fan of sourdough, I didn’t like the taste and I could never get it right. Most of my family has a gluten sensitivity so we just cut out yummy baked goods, which was a bummer!! I’m a sucker for carbs and sweets!

The Story Behind These Potato Flake Sourdough Cinnamon Rolls

It wasn’t until we moved and I was invited to a mom’s life group, the host, Heather, a sweet welcoming friend, had these yummy cinnamon rolls and I couldn’t stop eating them! They didn’t have the typical sour taste that most long fermented sourdough has and I was hooked, seriously the best sourdough I’ve ever had and the best cinnamon rolls! After chatting I found out that she was also gluten sensitive and they didn’t hurt her stomach!! OKAY, NOW I HAD TO TRY POTATO FLAKE SOURDOUGH!!

woman holding a small plate with a cinnamon roll on it, in front of a pan of cinnamon rolls

The first few times that I made these I had to text my friend with lots of questions, so let me try and answer any questions you may have with these easy sourdough cinnamon rolls.

No, this isn’t like traditional sourdough where it can ferment in the fridge.

Potato flake sourdough ferments on the counter at room temperature. Once it has gone through the bulk rising process (8-12 hours) and you are not able to bake it yet then you may through it in the refrigerator to slow down

The one time I put mine in the fridge immediately after forming my dough, never rose, so hold off on putting this dough in the fridge.

NOPE 🙂

Knead the dough until stretchy and plop it into a bowl, cover it with plastic wrap and forget about it for a few hours… after about 4 hours check on it though to make sure it’s not rising too fast. NO PROBLEM if it is, that just means your home is probably warm or it is summer time, in this case your fermenting time will probably be closer to 8-9 hours.

Like I said above, once it has risen and doubled in size, you can then place it into the refrigerator if you are not ready to bake it yet.

NO, starter cannot come into contact with any metal.

Only use glass or metal. I do however use my kitchen-aid bowl to knead this dough and I haven’t had any issues, I do add the starter last to be safe.

Sourdough Cinnamon rolls in a dish with frosting on top

Potato Flake Sourdough Cinnamon Rolls

Destiny
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Prep Time 20 hours 25 minutes
Cook Time 25 minutes
Course Breakfast

Ingredients
  

Cinnamon Roll Dough

  • 1 Cup Active Potato Flake Sourdough Starter Do not use, metal, use glass
  • 6 Cups All Purpose Flour
  • 2 Tsp salt the sourdough feeds on the salt, will not taste salty
  • ½ Cup sugar
  • ½ Cup Oil I like to use olive oil or avocado oil
  • 1-1½ Cups Warm Water Add a little in at a time
  • 2 tbsp Cinnamon DO NOT add to the dough mixture, this will be used after the dough has risen. Start with 1 TBSP, I like to eye ball it.

Gooey Bottom Cinnamon Rolls

  • 6 TBSP melted butter
  • ½ Cup packed brown sugar
  • ¼ Cup Sugar
  • ¼ Cup Honey
  • ¼ TSP salt omit if using salted butter
  • 2 TBSP water

Frosting For Cinnamon Rolls

  • 3 Cups Powder Sugar
  • ½ Cup Softened Butter
  • 2 TSP Vanilla
  • 2-3 TBSP Whole Milk

Instructions
 

Cinnamon Roll Dough

  • Add flour, salt, sugar, oil, potato flake sourdough and water to a stand mixer or large bowl.
  • Knead until combined and stretchy
  • Cover with cloth or plastic wrap and let it sit to rise for 8-10 hours
    (do not put in fridge during this time, keep it on the counter)
    After 8-10 hours if you are not ready to use it then you can put it into the fridge for up to 3 days.
  • Lightly knead to deflate, while kneading cinnamon into the dough
  • Split into two balls, add a splash of olive oil and roll out the dough, once rolled I like to add a little more cinnamon to the flattened dough
  • Then you are going to want to roll the dough into a tight log
  • cut into 24 cinnamon rolls
    I like to use a sharp knife for this

Gooey Cinnamon Roll Bottom

  • Mix the melted butter, packed brown sugar, sugar, honey and water
  • Once mixed pour into the bottom of a 9×13 pan
  • Add the cinnamon rolls on top, let the rolls rise for 8-10 hours (depending on the temp of your home)
  • Bake at 350℃ for 20-25 minutes
    You will see the gooey bubbling and the tops should be a light brown
    These are good as is, but if you want frosting on top, now is your time to make it while these are cooling

Frosting for Cinnamon Rolls

  • Mix together all ingredients and smooth over cinnamon rolls
Keyword Breakfast, dessert, potato flake sourdough, potato flake sourdough cinnamon rolls, potato flake sourdough recipes, sourdough cinnamon rolls

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2 Comments

  1. You stated that you bake gluten free, as do I. What flour do you use? In the recipe it says All Purpose, but is that gluten free?

    1. Hey Erika! My family is gluten sensitive, we do not use a gluten free flour for this because it is sourdough, with the long 20 hour fermentation process it breaks down to gluten so my family is able to digest it. I wouldn’t recommend if you are celiac as it’s different. I haven’t tried it but I bet a high quality gluten free 1-1 flour could work too, i’ll have to test it out.

      Hopefully that makes sense 🙂

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