Simple Way to Easy Sourdough Rolls

Easy Cinnamon Rolls

If you've tried making sourdough rolls and struggle with the shaping and looking after those lovely bubbles…this is for you… 13 thoughts on rustic easy sourdough rolls…no shaping required…

Recipe Summary Easy Cinnamon Rolls

The first time I made these, I made a mess and they STILL turned out! They are gone in 2 days at my house. Simple to make and super yummy.

Ingredients | Easy Sourdough Rolls

1 (1 pound) loaf frozen bread dough, thawed

3 tablespoons butter, melted

⅔ cup brown sugar

½ cup chopped walnuts

1 teaspoon ground cinnamon

1 teaspoon water, or as needed

⅓ cup heavy whipping cream

⅔ cup sifted confectioners' sugar

2 tablespoons milk

1 dash vanilla extract

Directions

Lightly grease 2 round cake pans with butter.

Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.

Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.

Bake in preheated oven until golden brown, about 25 minutes.

Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

I wanted the bread to hold onto the sugar and nuts and cinnamon, so I used the extra butter. Mine don't hold together very well, so I just make sure that the edges are all next to the pan or each other. I usually add extra nuts and cinnamon because my husband likes them.

Info | Easy Sourdough Rolls

prep: 25 mins cook: 25 mins additional: 1 hr 30 mins total: 2 hrs 20 mins Servings: 20 Yield: 20 rolls

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