Sourdough Holiday Mulled Wine Spice Rolls

Name: Sourdough Holiday Mulled Wine Spice Rolls
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: European
Ingredients: 1 cup (240 ml) sourdough starter, active, at peak rise, bubbly; 3 cups (360 g) bread flour; ½ cup (120 ml) water, lukewarm (90–100°F / 32–38°C); 3 tbsp (45 g) unsalted butter, at room temperature; 2 tbsp (25 g) granulated sugar; ½ tsp (3 g) fine sea salt; 1 large egg, at room temperature; ½ tsp (2½ ml) pure vanilla extract; ¾ cup (180 ml) dry red wine; ¼ cup (50 g) packed brown sugar; 1½ tsp (4 g) ground cinnamon; ¼ tsp (½ g) ground cloves; 2 tsp (4 g) orange zest, finely grated; 2 tbsp (30 g) unsalted butter, at room temperature or softened; ¼ cup (30 g) dried cranberries, finely chopped (optional); 1 cup (120 g) powdered sugar, sifted; 2½ tbsp (37½ ml) red wine or leftover mulled wine reduction, to reach desired consistency; use 2–3 tbsp (30–45 ml) total

From the MyKitchenBank Kitchen

Rich, slow-fermented sourdough rolls infused with warm mulled wine flavors. The filling—a reduced red wine syrup spiced with cinnamon, cloves, and orange zest—creates a tender, aromatic center. A glossy wine glaze adds festive elegance. These rolls balance the complexity of long-fermented sourdough with the holiday warmth of winter spices.

Prep: 40 min
Cook: 30 min
Wait: 9 hr
Total: 10 hr 10 min
Makes: 12 rolls

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Ingredients

12 servings

For the dough
1 cup (240 ml) sourdough starter, active, at peak rise, bubbly
3 cups (360 g) bread flour
½ cup (120 ml) water, lukewarm (90–100°F / 32–38°C)
3 tbsp (45 g) unsalted butter, at room temperature
2 tbsp (25 g) granulated sugar
½ tsp (3 g) fine sea salt
1 large egg, at room temperature
½ tsp (2.5 ml) pure vanilla extract
For the mulled wine filling
¾ cup (180 ml) dry red wine
¼ cup (50 g) packed brown sugar
1½ tsp (4 g) ground cinnamon
¼ tsp (0.5 g) ground cloves
2 tsp (4 g) orange zest, finely grated
2 tbsp (30 g) unsalted butter, at room temperature or softened
¼ cup (30 g) dried cranberries, finely chopped (optional)
For the glaze
1 cup (120 g) powdered sugar, sifted
2½ tbsp (38 ml) red wine or leftover mulled wine reduction, to reach desired consistency; use 2–3 tbsp (30–45 ml) total

Equipment (8)

Large mixing bowl
9×13-inch (23×33 cm) baking pan
Small saucepan (1-quart / 1 liter)
Kitchen scale (recommended for precision)
Bench scraper or sharp serrated knife
Plastic wrap or damp kitchen towel
Small bowl (for glaze)
Whisk or fork

Steps

Before you start

Make sure your sourdough starter is fed 4–8 hours ahead so it's active, bubbly, and at peak rise (doubled in volume, very foamy)
Read the full recipe to understand the timeline; most time is unattended fermentation—plan for 8–9 hours from start to serving
Pull room-temperature ingredients (butter, eggs) out 30 minutes ahead
Lightly grease a 9×13-inch (23×33 cm) baking pan

1
Mix dough ingredients
- In a large bowl, combine the active sourdough starter, bread flour, lukewarm water, softened unsalted butter, granulated sugar, fine salt, egg, and vanilla extract.
- Mix with a wooden spoon or by hand until all flour is incorporated and the dough forms a rough, shaggy mass.
- The dough will be slightly sticky and stiff; no kneading is needed at this stage.
- Just mix until no dry flour streaks remain.
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Ready when: All flour is incorporated; dough is rough, shaggy, and slightly sticky
Tip: Don't overmix; you want a slack, sticky dough that develops strength during fermentation, not a tight, kneaded dough. Gluten will develop naturally over time.
2
First rise (bulk fermentation)
- Cover the bowl loosely with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature (68–72°F / 20–22°C) for 6–8 hours (aim for about 7 hours).
- The dough should increase in volume by 50–75% and be puffy, risen, and visibly airy with bubbles on the surface and around the edges.
- It doesn't need to double like commercial yeast dough; sourdough rises more gently and gradually.
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Ready when: Dough is puffy and risen 50–75%, with visible bubbles and a slightly domed top
Tip: Sourdough fermentation is temperature-dependent. If your kitchen is cool (65°F / 18°C), add 1–2 hours to the rise. A warm spot near a radiator or in a turned-off oven with the light on helps.
3
Reduce mulled wine filling
- While the dough ferments (or shortly before you plan to shape), combine the dry red wine, packed brown sugar, ground cinnamon, ground cloves, and orange zest in a small saucepan over medium-high heat.
- Bring to a boil, stirring occasionally to dissolve the sugar.
- Once boiling, reduce heat to medium and simmer for 8–10 minutes until the liquid reduces by about half and becomes thick and syrupy (it should measure roughly 3⁄8 cup / 90 ml).
- Remove from heat and let cool for 2–3 minutes, then stir in the softened unsalted butter until completely melted and combined.
- If using dried cranberries, fold them in now.
- The filling should be thick enough to spread but still slightly loose.
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Ready when: Liquid is reduced by half and thickened, glossy and syrupy; butter is melted in completely
Tip: Reduce the wine until noticeably thick and glossy, not watery. If too thin, the baked rolls will be soggy and the filling may leak during rolling. Ensure the filling is cool enough that it won't cook the egg in the dough.
4
Shape and fill rolls
- Turn the risen dough onto a lightly floured work surface.
- Using your hands or a bench scraper, gently stretch and shape it into a rough rectangle approximately 10 inches wide × 12 inches long (25 × 30 cm).
- If the dough resists, let it rest for 2–3 minutes and try again.
- Spread the cooled mulled wine filling evenly over the entire surface of the dough, leaving a narrow ½-inch (1 cm) border on all sides to make sealing easier.
- Starting from one of the long sides (the 12-inch side), tightly roll the dough into a log, pressing gently as you go.
- Once fully rolled, use a sharp knife or bench scraper to cut the log into 12 equal pieces (about 1 inch / 2.5 cm wide each).
- Gently place each roll, cut-side up, in the prepared 9×13-inch (23×33 cm) baking pan, arranging them in 3 rows of 4 so they fit snugly but have a little room to expand.
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Ready when: Dough is stretched into a rectangle, filling is spread evenly, rolls are cut and arranged in pan
Tip: Cut with a sharp serrated knife or bench scraper using a gentle sawing motion; a dull knife will squash the dough and compress the filling, causing wine to leak out.
5
Second rise before baking
- Cover the pan loosely with plastic wrap or a damp kitchen towel.
- Let the rolls rise at room temperature for 1.5–2 hours until they are puffy, have visibly increased in size, and are touching or nearly touching each other.
- The rolls should look pillowy and light, and the dough will spring back slowly (taking 2–3 seconds) when you press it gently with a finger.
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Ready when: Rolls are puffy, touching or nearly touching, and spring back slowly when pressed gently
Tip: If your kitchen is warm (above 75°F / 24°C), check the rolls at 1.5 hours—they may be ready sooner. They shouldn't rise for more than 2.5 hours or they may over-proof and collapse.
6
Bake until golden brownOven 375°F / 190°C
- About 15 minutes before you want to bake, preheat your oven to 375°F (190°C).
- Once the rolls have completed their second rise, place the baking pan in the preheated oven.
- Bake for 25–30 minutes until the rolls are golden brown on top, the edges are set and firm, and a toothpick inserted into the center of a roll comes out clean or with just a few moist crumbs.
- The rolls should be firm enough to lift from the pan but still slightly soft in the interior.
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Ready when: Rolls are golden brown on top; edges are set and firm; toothpick comes out clean or with a few moist crumbs
Tip: Don't over-bake; sourdough rolls can dry out quickly. If the tops are browning too fast after 20 minutes, tent loosely with aluminum foil to slow browning while the interior finishes.
7
Prepare wine glaze
- While the rolls bake (or while they cool slightly), make the glaze: sift the powdered sugar into a small bowl and whisk in 2–3 tablespoons (30–45 ml) of red wine or leftover mulled wine reduction until you reach a smooth, pourable consistency.
- You want it thin enough to drizzle but thick enough to coat the rolls evenly.
- Add wine a little at a time if needed to achieve the right texture.
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Ready when: Glaze is smooth, pourable, and completely free of lumps
Tip: If the glaze is too thick, add ½ tsp more wine at a time; if too thin, add a tiny pinch more sifted powdered sugar.
8
Glaze rolls and cool
- Remove the baking pan from the oven and place it on a rack or heat-safe surface.
- Let the rolls cool in the pan for 3–4 minutes until they're no longer piping hot but still warm.
- Using a spoon or small ladle, drizzle the wine glaze generously over the warm rolls, allowing it to pool and drip between them.
- Serve warm, or transfer the rolls to a cooling rack if you prefer them slightly cooler before eating.
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Ready when: Rolls are glazed and ready to serve
Tip: Glazing warm (not piping hot) rolls allows the glaze to soak in slightly and cling to the surface. Glazing rolls that are too hot causes the glaze to slide off and pool at the bottom of the pan.

Good to know

Tips

Sourdough starter strength is crucial for success. Use starter at peak rise—when it's most bubbly, foamy, and has just started to recede slightly. A weak starter will result in slow rising and dense, gummy rolls. If unsure, feed your starter earlier in the day and use it at its peak.
Plan for 8–9 hours total from start to serving because sourdough ferments much more slowly than commercial yeast bread. Most of this time is unattended, but understand the timeline before you start.
The mulled wine filling must be cooled and thickened before spreading on the dough. If it's too warm or thin, it will soak into the dough, making the rolls soggy, and may leak out during rolling and baking.
These rolls are best eaten within a day or two of baking. Freeze extras to preserve the delicate, complex flavor that develops during sourdough fermentation. Thawed rolls can be refreshed in a warm oven.

Make ahead

The dough can be refrigerated during or after bulk fermentation (cover and chill for 12–24 hours), which actually improves the sourdough's flavor and develops complexity. Proceed with shaping when ready. Alternatively, shaped rolls can be refrigerated overnight, brought to room temperature, and proofed for 30–45 minutes before baking.

Storage & reheating

Room temperature (in an airtight container): up to 2 days. Refrigerator (covered): up to 5 days; warm gently before serving. Freezer (wrapped individually in plastic wrap, then together in a freezer bag): up to 3 months. To reheat: wrap in foil and warm at 325°F (160°C) for 10–15 minutes until heated through.

Substitutions

dry red wine → Dry white wine or non-alcoholic mulled wine syrup. Red wine gives the classic deep color and tannins; white wine creates a lighter, more delicate flavor. Non-alcoholic syrup works but may be sweeter; reduce simmer time to 5–6 minutes.
dried cranberries, finely chopped → Diced dried figs, raisins, or candied orange peel. Any dried fruit adds chewy texture and sweetness. Figs and candied orange peel especially echo the mulled wine theme and add visual appeal.
ground cinnamon → Use the same amount of ground ginger or a mix of ginger and ground cardamom. Ginger adds a sharper, spicier bite; cardamom adds a subtle floral note. Both pair beautifully with wine and warm spices.
orange zest, finely grated → Lemon zest or a small pinch of ground nutmeg. Lemon zest brightens the filling with acidity; nutmeg deepens the mulled wine flavor profile and adds warmth.