As the 8th Annual Sourdough Month comes to a close, it seems appropriate to end on a sweet note. This week’s recipe is also the culmination of the mother doughs and recipes I’ve been sharing in my Twice as Tasty column for the Flathead Beacon all month. I’ve now shared multiple ways to shape and bake each mother dough: dinner rolls, buns, crescents, loaves, and now cinnamon rolls.

Each mother dough isn’t just adaptable on its own; they’re often interchangeable depending on whether you want a richer, buttery dough or a sweeter, softer one. To put it simply, you can make delicious cinnamon rolls with either Sourdough Brioche Dough or Sourdough Crescent Dough.

Learn more about dough variations and get the complete recipe for Sourdough Cinnamon Rolls with Buttermilk Glaze in my column.

It’s the last day of this year’s Sourdough Month, so contact me today if you want to request my sourdough starter. If you miss the deadline, don’t worry: I’ve teamed up with other fermenters to share sourdough starter, scoby, kefir grains, and more through the Sharing fermented starters Facebook group. It’s active year-round, so you can become a member and request starters whenever you’re ready to join in our fermentation explorations.

For a more personal project, learn to make sourdough starter from scratch. Once you start baking, be sure to share your creations.

Make it, share it.
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Twice as Tasty

I typically use a buttermilk glaze when I decorate sourdough cinnamon rolls so that I don’t overpower the flavor of the wild yeast. The recipe is simple, but I do recommend using cultured buttermilk, rather than regular milk on its own or with lemon juice mixed in to sour it.

Most buttermilk you can buy these days is created with a starter culture, rather than the traditional method of collecting the liquid left after making butter. But Homemade Cultured Buttermilk is incredibly easy to make and a great gateway recipe to other homemade dairy products. When you’re already fermenting bread, adding a fermented dairy topping really is the icing on the—well, cinnamon rolls.

That said, I know some people can’t imagine coating their cinnamon rolls in anything but cream cheese frosting. If that’s you, my latest piece for the Taste of Home has your rolls covered. It gives you the best techniques for creating a cinnamon roll icing bolstered by the tanginess of cream cheese, along with fun flavoring variations and ways to cut the sweetness.

Learn more about making cinnamon roll icing with a cream cheese base in this in this article. You can find more of my recipes that taste delicious with a layer of cream cheese icing, like Chocolate Pudding Cake, in the blog’s recipe index and more of my work off the blog here.

Need starter? Join the Sharing fermented starters Facebook group to request sourdough starter, scoby, kefir grains, and more, any time of year. If you are not a Facebook user, contact me by January 31, 2025, with your request for sourdough starter.