Sourdough Cinnamon Roll THM xo

Do you want a tasty guilt-free cinnamon roll with your morning coffee? Here is a sugar-free sourdough one that I make for special occasions. These are a crossover–meaning they have both carbs and fats in them. I did add yeast to the dough to give the more traditional cinnamon roll taste. The sourdough starter ferments the dough making it “on plan” and the yeast helps with the rise and taste. 

Sourdough Cinnamon Rolls—1 day ferment

  • 2 cups active sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 tablespoon dough enhancer or 1 tablespoon vital wheat gluten
  • 1 cup King Arthur Bread Flour
  • 3 3/4 – 4 cups white whole wheat flour–Prairie Gold, Golden 86, etc
  • 2 teaspoons salt
  • 1 teaspoon baking soda, optional*
  • 1 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough

Cinnamon Mixture

  • 1 1/2 teaspoons cinnamon
  • 2/3 cup THM erythitol
  • 5 tiny spoons THM Stevia
  • 2 drops Loran Maple Flavoring
  • 1/2 teaspoon Black-strap Molasses
  • 3 tablespoons butter

Brown Butter Icingcompliments of Margaret Raber/Food For Life Cookbook

  • 1 stick butter, browned and cooled
  • 8 ounces cream cheese
  • 1/4 cup THM Gentle Sweet
  • 2 tiny spoons THM Stevia
  • 3/4 cup whipping cream

Mix starter, water, eggs, butter, and honey together in mixer bowl. Add  dough enhancer or vital wheat gluten, King Arthur flour, and vanilla. Mix well. Add 3 cups flour and yeast. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 10.5 hours. Remove from fridge***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press dough into a large rectangle with floured hands. Blend erythitol, stevia, maple flavoring, and molasses together (don’t use xylitiol as it will leave the rolls “wet”). Brush dough with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other.  Place in well greased baking pans, cover and let rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine browned butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream and whip until fluffy. Ice rolls. Store in the refrigerator and these do freeze very well. 24 large rolls.

To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.

I love to work with cold dough…especially of it is a slack dough like these cinnamon rolls. It will be stiff from the cold but will soften quickly at room temp.

*I don’t use baking soda as I have a mature starter and it does not taste sour.

***It is best to wait until you are ready to make the rolls to remove it from the refrigerator. The dough will be really cold and you will be able to work with it without adding extra flour to roll it out. This recipe contains both carbs and fats which is not weight-loss friendly but is great for growing children, special occasions, and those maintaining. This can also be used to make doughnut and sticky buns.

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. I love my Bosch Mixer for making any type of sourdough/yeast breads. 


Maple Flavoring
Dough Enhancer
Vital wheat gluten

My THM affiliate link is now available for you to purchase items through. They have very high quality products.

THM Erythritol

THM Stevia

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link   Blog Store.

HG cookbook pic 25

38 thoughts on “Sourdough Cinnamon Roll THM xo

  1. My maiden name was Groff! I know there are a lot in PA, and around the Lancaster area …. but I was excited just to see our name on a book! YAY you … and I’m hoping to suggest to one of my kiddos that I need your book to help me in this health journey!!! It looks beautiful!

    • You can use vital wheat gluten. I use 3/4 the amount of vital wheat gluten for the amount of dough enhancer called for.

  2. Glenda, I would like to make these without the bread flour and without the 3 day ferment. Can you suggest how I should tweak it? For example, I am going to use all whole white wheat flour. If I mix up the dough today and let it ferment on the counter, then refrigerate overnight and and do all the steps after your “remove from the refrigerator” note should it work fine?

  3. I live in Indonesia and have no access to vital wheat gluten, plus I have a gluten sensitivity.
    I also have no mixer and need to mix everything by hand.
    Can I use all whole wheat and add just enough extra to be able to mix by hand?

  4. I am really enjoying your recipes, Glenda! Could you share some thoughts on baking these cinnamon rolls for Easter morning? I mixed up these today (Wednesday) and the dough is now in the fridge with plans to shape the cinnamon rolls on Saturday. If I want to bake some fresh on Sunday morning, how long should they rise after shaping on Saturday before I put them (unbaked) in the fridge? Would they need to warm up before putting in the oven Sunday morning? I’d appreciate any thoughts on this.

    • I would bake the rolls Saturday afternoon. My family like to heat them in the microwave just a few seconds to slightly warm them.

  5. Hi Glenda. I just finished making the Cinnamon rolls BUT I added the baking Soda when I added the salt and the yeast. Did I ruin it???🙁🙁🙁

  6. Hi! I’m confused on the ferment times…starts out saying 3 days, then instructions say 4 hours on the counter and 10.5 in fridge (plus rising time after shaping….) Can you clarify a bit?

    • THM has changed fermenting times…they no longer require 3 days. You only need 7 hours of room temp ferment or 24 hours fridge ferment.

  7. When and how do we add the instant yeast? I don’t see it mentioned in the instructions.

    Also, do you make this in a stand mixer? If so (since you said we can’t do it easily by hand) is a stainless steel bowl ok to use with the sourdough?

  8. Pingback: Top Five Recipes of 2019! | Around the Family Table – Food. Fun. Fellowship

  9. Good morning! Thanks for your sharing your recipes. I’m wondering if I can use a homemade xylitol/erithrytol/monkfruit blend instead of just the erithritol. I don’t like the cooling burning sensation that erithrytol has.

    • I would do a mix of monk fruit and erythitol. Xylitol tends to “weep” and I don’t use it in cinnamon rolls.

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