Sourdough Cinnamon Poppers

Find yourself craving cinnamon rolls but not the work that goes into them? Same. This recipe was inspired by a baked good I tried at our local farmer’s market; I knew I needed to come up with a Sourdough version. Let me tell you, these are SO much better than anything I’ve tried yet. They are soft, melty, and not too sweet. Did I mention how so very simple they are? With only two steps for combining the dough ingredients, this recipe cuts out the rolling process of traditional cinnamon rolls. So if you’re like me and enjoy a bite of cinnamon roll goodness every once and a while, give this recipe a try and let me know what you think!

It is important for me to note that I used a 50/50 blend of fresh milled Hard White Wheat berries and All-Purpose Flour, but you can use 100% All-Purpose Flour and these will still turn out fandabbytastic!

Top view of cooking ingredients on a wooden surface, including a bag of organic flour, a stick of butter, an egg, a jar of a creamy mixture, and a carton of whole milk.

Main Dough ingredients

A wooden countertop with ingredients for baking: a bowl of brown sugar, a bowl of granulated sugar, melted butter in a glass bowl, and a container of cinnamon.

Cinnamon topping ingredients

In the bowl of a stand mixer add your milk, starter, egg, salt, honey, and flour. Use the dough hook to knead these ingredients together on the Low setting (I use a KitchenAid mixer). You will likely need to scrape down the sides a few times to make sure everything is thoroughly combined. Mixing will take roughly 5 minutes.

Ingredients in a mixing bowl, including eggs, flour, and liquid ingredients.
A metal mixing bowl with dough mixture inside, partially blended and textured, with measuring spoons in the background.

While your dough is mixing, cut your softened butter into slats. Once your dough is cohesive, add your butter in one slat at a time, allowing it to combine into the dough while the mixer is on. This step can take awhile. I have found it helpful to knead the dough by hand once all the butter has been added, to make sure it is mixed into the dough and not lumpy. This part of mixing may take 10 minutes. Leave your dough in the bowl, cover, and allow to rise in a warm space – approximately 4-6 hours.

A stick of butter cut into segments on a wooden cutting board, with a knife beside it and a digital scale in the background.
Bowl filled with a smooth, creamy dough mixture.

You can use an 8×8 square or pie plate for these cinnamon poppers – they will expand to fill in gaps. Butter or line your dish with parchment paper.

Once your dough has nearly doubled in size, transfer it to a lightly floured surface. Using a bench scraper or sharp knife, divide your dough into 14 pieces, roughly 1-2 inch sized balls. Gently shape into balls and place into your dish. Allow to rise in the dish for another hour.

Dough pieces shaped and placed on a wooden surface dusted with flour.
A round baking dish filled with uncooked dough balls, dusted lightly with flour.

Preheat your oven to 350oF. While your oven is preheating, melt 8 tablespoons of butter and mix in your brown sugar, granulated sugar, and cinnamon. Pour this mixture over your dough balls, brush if neccsary to spread it out evenly.

A glass bowl containing melted butter and brown sugar mixture, with a spoon resting inside.
A clear glass bowl containing a brown mixture, with a fork stirring it, placed on a wooden surface sprinkled with flour.
A bowl containing fluffy dumplings coated in a rich caramel sauce.

Bake for 15-20 minutes. I’ve found that 180oF is the perfect internal temp for these; leaving them soft but not doughy or underdone. Top with your favorite icing or frosting and enjoy!

Close-up of freshly baked, golden brown pull-apart bread rolls in a round, white dish.
A freshly baked dish of cinnamon rolls topped with a generous layer of creamy frosting, presented in a round white baking dish.
Marie Friedt

Sourdough Cinnamon Poppers

These Cinnamon Poppers are soft, melty, and not too sweet. Did I mention how simple they are to make? With only two steps for combining the dough ingredients, this recipe cuts out the rolling process of traditional cinnamon rolls. So if you enjoy a bite of cinnamon roll goodness every once and a while, give this recipe a try!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 6 hours
Total Time 6 hours 40 minutes
Servings: 14 poppers
Ingredients Method

Ingredients
  

Cinnamon Popper Dough
  • 300 g all-purpose flour Can also do 150g fresh-milled flour and 150g all-purpose flour
  • 150 g milk
  • 190 g ripe sourdough starter
  • 1 egg
  • ½ tsp salt
  • 20 g honey
  • 8 tbsp softened butter
Cinnamon Drizzle
  • 8 tbsp melted butter
  • 4 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon

Method
 

  1. In the bowl of a stand mixer add your milk, starter, egg, salt, honey, and flour. Use the dough hook to knead these ingredients together on the Low setting (KitchenAid mixer). Scrape down the sides as necessary.
    300 g all-purpose flour, 150 g milk, 190 g ripe sourdough starter, 1 egg, ½ tsp salt, 20 g honey
  2. Cut your softened butter into slats. Once your dough is cohesive, add your butter in one slat at a time, allowing it to combine into the dough while the mixer is on. You may find it helpful to knead the dough by hand once all the butter has been added, to make sure it is mixed into the dough and not lumpy. Leave your dough in the bowl, cover, and allow to rise in a warm space – approximately 4-6 hours.
    8 tbsp softened butter
  3. Butter a 8×8 square baking dish or pie plate, or line your dish with parchment paper. Once your dough has nearly doubled in size, transfer it to a lightly floured surface. Using a bench scraper or sharp knife, divide your dough into 14 pieces, roughly 1-2 inch sized balls. Gently shape into balls and place into your dish. Allow to rise in the dish for another hour.
  4. Preheat your oven to 350oF. Melt butter, mix in your brown sugar, granulated sugar, and cinnamon. Pour this mixture over your dough balls, brush if neccsary to spread it out evenly. Bake for 15-20 minutes. I have found that 180℉ is the perfect internal temperature; leaving them soft, but not doughy or underdone. Top with your favorite icing or frosting!
    8 tbsp melted butter, 4 tbsp brown sugar, 2 tbsp granulated sugar, 1 tsp cinnamon

, , ,
,

Leave a Reply

Discover more from Home Makerie

Subscribe now to keep reading and get access to the full archive.

Continue reading