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  • Serena Di Sabatino Di Diodoro

Sourdough Rainbow Cereal Cinnamon Rolls (small batch)

Updated: Mar 8, 2022

I wanted to try and bake classic cinnamon rolls for ages but I always felt too overwhelmed by the long process so I never did. During this quarantine though they gave me a sourdough starter and I had so much free time so I finally decided to try.

This is the recipe of my first attempt and I think it was pretty good.

Also, you only make 4 big rolls or 6 smaller rolls with this recipe which is good because you cannot store cinnamon rolls for a long time.


  • 128g bread flour (Manitoba)

  • 26g active sourdough starter*

  • 47ml water

  • 4 tsp sugar

  • 2 Tbs milk

  • 14g melted butter

--- FILLING ---

  • 15g soft butter

  • 2 Tbs dark brown sugar

  • 1 tsp cinnamon


  • 2.5 tsp milk

  • 1/4 tsp vanilla extract

  • 84 confectioners' sugar

  • Sour Patch Kids cereal crumbles*


  1. Melt butter in the microwave, add sugar and mix with a spoon until it dissolves.

  2. Add milk and leave it aside.

  3. In a bowl add sifted bread flour, make a hole in the center and add sourdough starter, water and the butter/milk/sugar mixture. Mix with a spoon and let it rest for about 15 minutes.

  4. Transfer the dough onto a floured surface and knead for 4-5 minutes.

  5. Shape into a ball and place into a slightly oiled bowl covered with plastic wrap.

  6. Let it rise until it doubles (about 5 hours).

  7. In a small bowl combine sugar and cinnamon to make the rolls filling.

  8. Transfer the ball onto a parchment paper sheet and roll out the dough with your hands until creating a rectangular shape (about 13 cm x 25 cm).

  9. Spread the soft butter on the surface and then sprinkle with cinnamon sugar mixture leaving dough edge free.

  10. Roll up the dough starting from the shorter side and carefully slice it into 4-6 rolls with a sharp knife or, even better, dental floss.

  11. Cover a small (16-18cm) spring form pan with parchment paper and place the rolls inside the pan leaving some space from one another. Cover it with plastic wrap and let it rise until the rolls double in size (about 1 hour).

  12. Preheat oven to 350°F (180°C) and bake it for about 12-14 minutes until golden.

  13. Make the glaze combining sugar and milk in a small bowl until you get a dense consistency.

  14. Pour the glaze on top of the rolls with a spoon and sprinkle with Sour Patch Kids cereal crumbles.

  15. Enjoy :)


  • The sourdough starter had to have been fed within the last few hours.

  • You can use any rainbow cereal you can find.

  • It's also a vegan recipe. I tested it with soy butter and rice milk.

  • I strongly suggest you to make 4 big rolls instead of 6 small rolls like mine because they are definitely more satisfying.


If you make it let me know! :)

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