These Sourdough Cranberry Cinnamon Rolls are a delightful treat bursting with tangy cranberries.
The recipe is modified from Alaska Sourdough by Ruth Allman.
My copy of the book has fallen apart into 3 or 4 sections from use over the decades. Luckily, the recipes I use most often are on the top and bottom of the sections. Not only are the recipes wonderful, she has delightful anecdotes about the early pioneer days in Alaska.
How to get Sourdough Starter
The best way to get sourdough starter is to get some active culture from someone else. Sourdough bakers love to indoctrinate others into the sourdough cult... Uh, I mean share the joys of sourdough!
If that is not an option you can make your own, but it will take weeks, or better yet months, for it to be ready to use.
I started mine years ago, before the internet was really a thing, using the instructions in Alaska Sourdough. I have a jar in the fridge that I bring out every few months and feed until it is thick and bubbling enough to use.
Sourdough Home has a great method for making your own starter as well as instructions for maintaining it once it is nice and bubbly.
More Cranberry Creations from #OurFamilyTable
Grab some extra bags of cranberries and toss them in the freezer so you can make these delicious cranberry creations long after the short window they are available fresh in stores.
- Brie and Cranberry Tarts from Jen Around the World
- Coconut Cranberry Bars from Blogghetti
- Cranberry Apple Crisp from Art of Natural Living
- Cranberry Bliss Bars from Hezzi-D's Books and Cooks
- Cranberry Christmas Cake from Devour Dinner
- Cranberry Christmas Kiss Cocktail from Our Good Life
- Cranberry Crackle Tart from Karen's Kitchen Stories
- Cranberry Walnut Bars from Pandemonium Noshery
- Cranberry-Walnut Oat Bread from The Spiffy Cookie
- Lemon Cranberry Scones from Palatable Pastime
- Slow Cooker Cranberry Meatballs from Cheese Curd In Paradise
- Sourdough Cranberry Cinnamon Rolls from That Recipe
- Vegan Almond, Coconut, and Cranberry Chutney from Magical Ingredients
- Winter Sangria from Fresh April Flours
Sourdough Cranberry Cinnamon Rolls
- 1 cup active sourdough starter
- 1 packet yeast (2 ¼ teaspoons)
- ¼ cup sugar
- ¼ cup butter or shortening
- 1 egg
- 2- 2½ cups flour
- 1 cup cranberries (finely chopped)
- ½ cup packed brown sugar
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk
- Dissolve yeast in ¼ cup of warm water. Combine yeast, sourdough, sugar, egg and butter/shortening. Add enough flour to make a soft dough (start with 2 cups and add more if dough is too sticky to be kneaded).
- Turn out on a floured board and knead until smooth and satiny. Place in a greased bowl, cover with a towel, set in a warm place and let rise until doubled in bulk. Punch down and let rise a second time.
- Grease a 13" x 9" pan.
- Combine cranberries sugar and cinnamon and let sit for 10-15 minutes until sugar and juices turn into a syrup.
- Roll out dough to a 12" x 18" rectangle. Spread cranberries across the rectangle.
- Roll up jelly roll style along the shorter side. Cut into 12 rolls and place in the pan on top of the topping. Let rise again until rolls fill the pan.
- Bake for 350°F for 45 minutes, until golden.
- Combine powdered sugar, butter and vanilla together in a small bowl. Thin with milk until it reaches your desired consistency.
- Serve rolls warm drizzled with glaze.
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More Sourdough Recipes
Until next time, happy eating!