Sourdough cinnamon rolls with caramel and pistachio. Buttery, fluffy, and soft dough swirled with cinnamon sugar and topped with a heavenly salted caramel glaze that melts into the rolls. The lightly toasted pistachios on top add a pleasant nuttiness and crunch. In other words: the ultimate autumn pastry.
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This Step-By-Step recipe is based on one of my most popular recipes on the blog, The Best Sourdough Cinnamon Rolls. I love all things salted caramel, so working on this recipe, where I could combine two of my favorite things, was a win-win for me. I hope you love them as much as I do.
As with all my sourdough recipes, some waiting and planning are involved in making these. But I promise you; it is worth it. The sourdough creates unbeatable flavor and texture in the rolls, which wonderfully compliments the sweetness of the cinnamon-sugar filling and caramel glaze, as well as the nuttiness of the toasted pistachios.
To help plan your bake, I have included a baker’s schedule at the end of this post. Please also make sure you read through the whole recipe before you start baking.
Recipe run through
Day 1
Prepare the Sweet Levain – The first step to making these delicious sourdough cinnamon rolls with caramel and pistachio is to prepare the sweet levain. The sweet levain is created by combining active sourdough starter, water, flour, and sugar. Next, you want to place the levain in a warm spot until it has at least doubled in size. For me, this takes 4 hours at 78°F/26°C. I use my trusty Brød & Taylor Proofer Box to manage the temperature.
Mix up the Main Dough – Once the levain has doubled in size – add all the ingredients for the main dough, except the butter, to the bowl of your stand mixer fitted with a dough hook. Combine the ingredients on low speed until just combined. Cover the bowl and allow the dough to rest/autolyse for 30 minutes.
Knead – After 30 minutes, start your mixer again and continue kneading for 10 minutes
Add butter to Main Dough – You want your butter to be soft and at room temperature. Cut the butter into cubes, and slowly add one cube at a time while the mixer is on. When you have added all the butter, scrape down the sides of the mixing bowl and continue mixing at medium speed until the dough passes the window-pane test. Depending on your mixer, this can take 10-25 minutes.
First proof – Transfer the dough to a clean, lightly oiled baking bowl and proof for 2 hours, ideally at around 78°F/26°C. This dough typically won’t rise much during the first proof, especially compared to non-sourdough bakes. So what you’re looking for is more of an initial rest. Again, I use my Brød & Taylor Proofer Box to manage the temperature.
Rest in the fridge – Place the dough in the fridge for 6-12 hours. This second rest stiffens up the dough, which makes it easier to handle during shaping. It also helps develop flavor and excellent texture in the finished bake.
Shape – Roll the dough into a 19x12in/50x30cm rectangle. Evenly spread out softened butter over the surface of the dough. Sprinkle cinnamon sugar on top. Roll the dough up as tight as possible, starting from the longest side of the rectangle. Cut half an inch off the edges of the roll. Use a sharp knife or floss to cut the dough into 1,5-inch/4 cm pieces.
Final Proof – Place the cinnamon rolls in a baking pan lined with parchment paper. Cover and proof at around 78°F/26°C for 10-12 hours or until they’ve doubled in size.
Day 2
Bake – Preheat the oven to 350°F/180°C, brush the cinnamon rolls with egg wash, and bake for 18-25 minutes, until golden brown. Internal temperature should be at least 95°C/203°F when it is done.
While your cinnamon rolls are in the oven, you can start making the salted caramel glaze topping. Please measure out all the ingredients before you begin, and keep an eye on the caramel during the boiling process.
This recipe is for a small batch of caramel glaze, so you should not end up with much leftovers. However, if you do, you can store leftover caramel in the fridge for up to a week.
Boil sugar and water until golden brown, without stirring.
Mix all the ingredients in a bowl and stir to combine. Cover and rest in a warm spot for 4 hours or until at least doubled in size.
45 g active sourdough starter, 45 g whole milk, 45 g bread flour, 10 g granulated sugar
Main Dough
Start by gathering all your ingredients. Add them all, except the butter, to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover, and autolyse/rest for 30 minutes.
550 g bread flour, 90 g granulated sugar, 10 g salt, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 250 g whole milk, 100 g eggs, 145 g sweet levain
Start your mixer again and knead on medium speed for about 10 minutes.
After 10 minutes, slowly add cubed, softened butter, one cube at a time.
110 g unsalted butter
Once all the butter has been added, continue kneading at medium speed for 15-20 minutes until your dough passes the window-pane test.
Place the dough in a clean bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.
After two hours, transfer the dough to the fridge to cold-proof for 6-12 hours.
Shape
Transfer the dough to a lightly floured work surface. You might want to leave it at room temperature for 10-15 minutes if it's cold and hard to roll out.
Roll the dough into a 19x12in/50x30cm rectangle with a rolling pin.
Evenly spread out softened butter over the surface of the dough.
100 g unsalted butter
Combine the sugars and cinnamon in a bowl and sprinkle over the dough, leaving a small gap around the edges.
50 g granulated sugar, 50 g dark brown sugar, 8 g ground cinnamon
Roll the dough up as tight as possible, starting from the longest side of the rectangle.
Cut half an inch off the edges of the roll. Use a sharp knife or floss to cut the dough into 1,5-inch/4 cm pieces. You should end up with 12 cinnamon rolls.
Place the cinnamon rolls in a 10×13-inch/25x34cm baking pan lined with parchment paper. Cover and proof at around 78°F/26°C for about 10-12 hours or until they've doubled in size. Please don't focus too much on time but on how they look and feel.
Bake
Preheat the oven to 355°F/180°C.
Prepare the egg wash by whisking together an egg and water.
1 egg, 1 tbsp water
Lightly brush the proofed cinnamon rolls with egg wash and bake for 18-25 minutes until golden brown—internal temp when finished: 205°F/96°C minimum.
Transfer your cinnamon rolls onto a cooling rack and allow them to cool for at least 20 minutes.
Caramel Glaze
To make the caramel glaze, add sugar and water to a stainless steel pot. Bring it to a boil over medium heat. Avoid stirring at this step, or the sugar may crystallize, turning the caramel a little grainy.
100 g granulated sugar, 35 g water
Let the sugar and water mixture boil over medium heat, without stirring, until the mixture turns light golden. If you want to, gently swirl the pan and use a wet heatproof pastry brush to wash down the sides of the pot to prevent the sugar crystals from burning on the sides. For me, this step took 6 minutes. Please keep an eye on the caramel at all times.
When the mixture is lightly golden, reduce the heat to a minimum and add the cubed butter. Now you can stir, so grab a silicone spatula or whisk and combine.
50 g unsalted butter
Add whipping cream a little at a time, and stir between additions. When you have added all the cream, allow the caramel to boil for approximately 1 minute.
100 g whipping cream
Next, take the pot off the heat and stir in salt. Transfer to a large bowl and set aside. Cool to room temperature. The caramel glaze will thicken as it cools.
½ tsp sea salt
Assemble
Drizzle a generous amount of caramel glaze over the cinnamon rolls with a spoon.
Lightly toast pistachios for 2-3 minutes in a dry pan over medium heat while constantly stirring/moving the pan.
50 g pistachios
Finely chop the pistachios and sprinkle them over the caramel-glazed cinnamon rolls. Serve and enjoy!
Notes
Nutritional analysis per serving (12 servings) Disclosure:The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.
