Sourdough Cinnamon Rolls with Kefir Creme Cheese Glaze

I never imagined that I could eat cinnamon rolls and not feel guilty! But here I am making them and not just any cinnamon rolls, they’re “sourdough cinnamon rolls”.

What does that mean?

Well first of all, the sourdough gives the rolls a probiotic benefit which supports gut bacteria, digestion and a heck of alot more. Also, most of the junk associated with flour becomes obsolete after it has been fermented with a sourdough culture. Some of the gluten is predigested, and phytic acid which steals nutrients from the body is neutralized. So you can see that I’m feeling alot more happier when I’m enjoying a healthier reat with benefits.

Here are some other benefits of sourdough:

* Sourdough is a natural leavening agent! So you don’t need commercial yeasts which are processed and runs counterproductive to creating something healthy.

* Sourdough also adds so much flavor to your baked goods. I’ve been creating sourdough recipes for awhile now and what a difference the sourdough makes to the flavour. It’s unmistakable and so delicious.

So let’s move on here with the other ingredients in the “sourdough cinnamon rolls”. When it comes to cinnamon, well it has to be organic and the best I can find because I love the taste of it, the way it smell, the many ways that I can use it in my recipes and food.

A little bit about cinnamon:

Cinnamon comes from the Cinnamomum verum (Cinnamomum zeylanicum) tree. Specifically the tree bark which is pure bark, essential oils, in ground spice form (which is bark powder).

Cinnamon is one of the most beneficial spices on earth, giving it antioxidant, anti-diabetic, anti-microbial, anti-inflammatory, immunity-boosting and potential cancer and heart disease-protecting abilities. It’s such a beautiful spice that it’s benefits are a super big plus to me.

Finally the Kefir Cream Cheese Glaze.

It’s worth making! Here are some benefits of Kefir Cream Cheese:

* Milk kefir is predigested. This means that the beneficial microbes (bacteria and yeast) in milk kefir have broken down making it easier
to digest.

* Kefir contains good fats and proteins, vitamin B, vitamin K and folic acid. Supports overall well-being.

* Probiotic food that builds bone strength, improves digestion, boost immunity, gut healing, fights cancer, combats !BS and more

Onto the recipe:

Sweet Dough:

  • 3 cups all purpose flour
  • 1 cup sourdough starter
  • 1 egg
  • 3/4 cup milk, (cultured milk, kefir milk, buttermilk, yogurt)
  • 4 tbsp butter (cut into small pieces)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (Himalayan salt)
  • 1 tbsp coconut sugar, honey or maple syrup)


  • 1/2 cup less 2-4 tbsp coconut sugar
  • 3 full tsp cinnamon (I use organic)
  • 6 tbsp butter, melted

Kefir Cream Cheese Glaze:

  • 2 tbsp butter
  • 1/2 cup whipped kefir cream cheese
  • 1/8 cup sifted powdered sugar (you can taste test and just add enough sugar to your liking) (I used just a couple tbsp.)
  • 1 or 2 tbsp milk


  1. I prepared the dough before going to bed so that it could ferment from 7-12 hours while I,m sleeping. Cut up the butter, add the starter, sweetener, egg and milk until the dough starts coming together. Cover and place in a warm spot in the kitchen for 7 to 12 hours.
  2. When ready to start baking, prepare oven to 350F combine the baking powder, salt, baking soda, and sugar and mix. Sprinkle over dough and knead until it comes together. You want a soft dough that you are going to be able to roll out. If you need a bit more flour or a bit more milk add it.
  3. Combine the filling ingredients in a small bowl until it forms into a paste.
  4. Flour surface for rolling dough out with rolling pin. Once rolled out rectangular. spread filling ingredients evenly over rolled dough.
  5. Roll your dough with oily fingers. rectangular 1/4-1/2″ thickness. Take your time with this step. You want the log to be somewhat tight so that the swirls stay in tact when baked. Once you get to the end, make sure the dough is facing seam side down.
  6. With an oiled knife or a bakers scraper cut in 1″ or 1 1/2″ pieces.
  7. Place in circular baking container or sheet pan lined with parchment paper, spread an inch apart with swirl facing upward. In preheated oven bake for 20 to 30 minutes until golden brown on top and bottom.
  8. While rolls are baking or cooling make the glaze. Add soft butter, whipped kefir cream cheese and sifted powdered sugar to a bowl. Mix with a hand held mixer, thin out with a little milk as needed.
  9. When rolls have cooled well you can add the glaze on top of rolls all at once or when being served one at a time.

Enjoy this healthy probiotic treat!

About Janet Zdichavsky

About Janet Toronto Nutritionist Registered with I.O.N.C. and an Associated Member of Natural Medicine Council Janet provides nutrition counselling for all your health concerns, whether due to diabetes, food allergies, high blood pressure, obesity, asthma and the list extends much more, or weight /fat issues, sports nutrition, tranforming to vegetarian or just wanting to learn how to eat proper balanced meals. Janet is highly educated and experienced in the field of nutrition, natural medicine associate, healthy lifestyle, personal training background, excels with a proven weight loss/anti-aging program and has helped thousands in the GTA for over 10 years.
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