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Browned Stovetop Sourdough Cinnamon Rolls

Easy Stovetop Sourdough Cinnamon Rolls –   No Oven Needed

Enjoy soft, fluffy stovetop sourdough cinnamon rolls made without an oven! This easy recipe uses simple ingredients and your active sourdough starter to create delicious, homemade rolls filled with cinnamon sweetness. Perfect for small kitchens or when you want a cozy treat without baking.
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Prep Time 20 minutes
Cook Time 40 minutes
Bulk Ferment Time 9 hours 30 minutes
Total Time 10 hours 30 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 6

Equipment

  • 2 mixing bowls
  • 1 Wooden spoon or silicone spatula
  • Measuring cups and spoons as needed
  • 1 Clean kitchen towel or cling film
  • 1 Rolling Pin
  • 1 Sharp knife or dough scraper
  • 1 Heavy-bottomed pan with lid  
  • 2 Flat lids or heat-safe plates (If turning the rolls for browning)
  • 1 Whisk or fork
  • Cooling rack or clean tray

Ingredients
  

Dough:

  • 2 cups all-purpose flour
  • 2 tbsps. sugar
  • ½ tsp. baking soda (optional, but helps reduce sourness)
  • ½ tsp. salt
  • ½ cup active sourdough starter
  • 1 tbsp. melted margarine or butter
  • 1 egg
  • ½ cup milk (adjust as needed)

Filling:

  • 1 tbsp. softened margarine or butter
  • 2 tbsps. brown sugar or grated jaggery
  • 1 tbsp. ground cinnamon

Topping:

  • 1 cup icing sugar
  • Juice of half a large juicy lemon

Instructions
 

Prepare the Dough

  • In a large mixing bowl, combine the flour, sugar, salt, and optional baking soda. Give them a quick stir to evenly distribute the ingredients.
    In a separate bowl, mix together your active sourdough starter, egg, and melted butter or margarine with a wooden spoon.  (Make sure your melted butter is lukewarm, not hot, to protect your live sourdough cultures.)
    Gradually combine the dry ingredients with the wet mixture using your wooden spoon, adding the milk little by little.
    As the dough gets heavy, use your hands to mix. Your goal is to create a soft, sticky dough.
    Because sourdough starters vary in hydration, and flour brands hydrate at different levels also, you might use slightly less or slightly more milk.
    Once all the ingredients are incorporated, cover with a clean kitchen towel and let the dough rest for 30 minutes.
    Transfer the dough to a floured surface and knead it for 5 to 10 minutes.

Bulk Ferment the Dough

  • Transfer the dough back to a clean bowl and cover it with your kitchen towel.
    Let it bulk ferment at room temperature for 8–12 hours. Overnight works perfectly!
    This long ferment develops flavor and improves the nutrition of your Stovetop Sourdough Cinnamon Rolls.
    (If you’re short on time, you can refrigerate the dough after bulk fermentation to work on it the next day.)

Shaping and Filling the Rolls

  • Once your dough has fermented and doubled in size, lightly knead it for about a minute to make it more pliable.
    Roll it out on a lightly floured surface to about 40 cm x 30 cm (16 x 12 inches).
    Mix the filling: softened butter or margarine, brown sugar (or jaggery), and cinnamon.
    Spread this mixture evenly over the dough.
    Starting from the longer side, tightly roll the dough into a log shape. Pinch the seam to seal.
    Slice the log into about 10 equal pieces. Try to keep the rolls roughly the same height for even cooking.

Setting Up for Stovetop Baking

  • Grease a 10 to 11-inch pan with a bit of butter, margarine and dust it, or line it with baking paper.
    Arrange the cinnamon rolls in the pan, leaving just a little space between them for rising.
    Cover the pan and let the rolls proof again for about 30 minutes to 1 hour. They should puff up slightly.
    The sourdough rolls arranged in the pan have puffed up slightly.
  • To cook, place the pan on the smallest burner of your gas stove. Preheat the pan on medium flame for about20–30 seconds, then reduce the flame to the lowest possible setting.
    Cover and let your Stovetop Sourdough Cinnamon Rolls cook for about 25–30 minutes.
    Pro Tip:
    If you're using a larger burner, be careful! Larger flames can burn the bottom. Always reduce the flame to almost switching-off level after heating. See the flame below.
    Very, very low flame to bake the sourdough cinnamon rolls on the stovetop.

Browning the Rolls

  • After 30 minutes, the rolls should feel firm to the touch — a sign they are cooked through.
    Stovetop Sourdough Cinnamon Rolls ready and firm on the surface.
  • For that beautiful golden finish on the tops, carefully flip the rolls onto a clean lid or plate. Flip them again on another clean lid or plate so the tops face up.
    Carefully slide the pan over the rolls to return them to the pan upside down.
    Cover (leaving a slight gap for steam to escape), and brown for another 10 minutes on the lowest flame.
    And just like that — your golden, fluffy, fragrant Stovetop Sourdough Cinnamon Rolls are ready!
    Browned Stovetop Sourdough Cinnamon Rolls

Making the Simple Lemon Icing

  • Mix 1 cup icing sugar with the juice of half a lemon to create a tangy-sweet drizzle.
    Adjust the lemon juice if you prefer a thinner glaze.
    Once the rolls have cooled, drizzle the icing over the top — or leave it on the side for family members to add to their rolls as desired. This way, everyone can customize their sweetness!
    A Stovetop Sourdough Cinnamon Roll drizzled with a tangy-sweet lemon icing.

Notes

FAQ for Stovetop Sourdough Cinnamon Rolls

  1. Can I make sourdough cinnamon rolls without an oven?

Yes! This easy stovetop sourdough cinnamon rolls recipe shows you exactly how to make fluffy, delicious rolls right on your gas stove. No oven is needed—perfect for small kitchens or hot weather baking!

  1. Why is baking soda added to sourdough cinnamon rolls?

Baking soda helps tone down the natural sourness of the sourdough starter and creates a lighter, airier texture in your cinnamon rolls. It's optional, but highly recommended if you'd like a balanced flavor.

  1. How long does it take to cook sourdough cinnamon rolls on the stove?

Once shaped and proofed, stovetop sourdough cinnamon rolls typically cook in about 25 to 30 minutes on the lowest heat setting using a heavy-bottomed pan.

  1. What type of sourdough starter should I use?

You can use any active sourdough starter for this recipe. A whole wheat or all-purpose flour starter works well. Make sure it’s bubbly and recently fed for the best rise.

  1. Can I refrigerate the dough overnight?

Absolutely! After the bulk fermentation, you can refrigerate the dough overnight. This slows down fermentation, improves flavor, and makes it easier to handle the next day when shaping your cinnamon rolls.

  1. What is the best filling for sourdough cinnamon rolls?

A simple mix of softened butter (or margarine), brown sugar (or grated jaggery), and ground cinnamon creates a classic, delicious filling. Feel free to add chopped nuts or raisins for extra texture and flavor.

  1. How do I know my stovetop cinnamon rolls are fully cooked?

Your rolls will feel firm to the touch and should have a light golden color after browning. You can also gently press the sides—if they spring back, they’re done. If not, give them a few more minutes on low heat.
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