Whole Wheat Sourdough Pecan Cinnamon Rolls
Whole wheat sourdough cinnamon rolls made overnight and filled with a brown sugar and pecan filling, then topped with easy cream cheese frosting are the most delicious treat for using your sourdough starter!
- Author: Kaleigh
- Prep Time: 30 minutes (active)
- Cook Time: 25 minutes
- Total Time: 12 hours
- Yield: 6 big rolls 1x
- Category: breakfast
- Method: baked
- Cuisine: American
For the dough:
- 3 tbsp butter, melted
- 3 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup active 100% hydration sourdough starter
- 1 tbsp honey
- 1/2 cup milk
- 2 large eggs
- 1/2 tsp fine sea salt
For the filling:
- 1/2 cup brown sugar
- 2 tbsp honey
- 2 tbsp butter, melted
- 1/2 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 cup finely chopped pecans (optional)
For the icing:
- 4 oz cream cheese, softened
- 1 tbsp butter, softened
- 3 tbsp powdered sugar
- 1/2 tsp vanilla
- 1 tbsp milk
- In a large bowl, mix all of the dough ingredients together. If the dough is too stiff, you can use your hands to mix it. You can also use a stand mixer if you prefer.
- Cover the dough and let it rest 30 minutes. After resting, knead the dough 1-2 minutes to form a smooth ball.
- Place the dough in an oiled bowl and cover with a clean dish towel or bowl cover. Let rise at room temperature overnight, or 8-10 hours (this is the bulk rise). If you want, you can do an optional set of 'stretch and folds' after the first 30 minutes of the bulk rise by taking a piece of dough and folding it in toward the center, rotating the bowl 90 degrees, and repeating until you have completed four folds.
- After the bulk rise, gently turn the dough onto a lightly floured surface or a sheet of parchment. Roll the dough out into a 1/4 inch thick rectangle.
- Mix the brown sugar, honey, butter, vanilla, and cinnamon for the filling in a small bowl. Spread the filling mixture evenly over the dough, leaving about an inch bare on one of the long edges.
- Sprinkle the pecans evenly over the filling.
- Roll the dough up starting on the long edge that has filling all the way to the edge. Use a bench scraper to help if the dough is sticking a little bit.
- Cut the dough into 6 even rolls. Place them in a baking dish that has been greased or lined with parchment paper.
- Cover the dish and let the rolls rise for 1-2 hours at room temperature, or transfer them to the refrigerator for an extended rise time (up to 8 hours).
- Heat the oven to 375°F. Uncover the rolls and bake 18-23 minutes from room temperature, or 25-30 minutes from the refrigerator.
- While rolls are baking, make the icing. Whisk softened cream cheese, butter and powdered sugar until no lumps remain. Add vanilla and milk and whisk until smooth.
- Remove rolls from the oven and frost while warm, or frost individually as you eat them if you plan to same some for later.
- Make sure your starter is active and bubbly when you mix the dough.
- If the dough is a little bit hard to mix, finish bringing it together with your hands. You can also use a stand mixer.
- Make sure the cream cheese and butter are nice and soft for the frosting so that you don't have lumps.
- I love using whole wheat pastry flour, but white whole wheat flour is good, too. If you can't find white whole wheat, you can use a 50/50 mix of regular whole wheat and all purpose flours.
- I love pecans in these cinnamon rolls, but leave them out if you prefer no nuts.
- If you'd like, you can cut 9-12 smaller cinnamon rolls and decrease the baking time just a bit.
- Store leftover cinnamon rolls in the refrigerator up to 3 days. Reheat them in the microwave or oven, then frost with reserved frosting.
Keywords: whole wheat sourdough cinnamon rolls, overnight sourdough cinnamon rolls, sourdough pecan cinnamon rolls