Soft, spiced and gently sweet, these low-carbon Christmas sourdough cinnamon scrolls bring together festive comfort and sustainable home baking. Slow-fermented overnight and filled with warming winter spices, they’re ideal for Christmas Eve preparation and/or a relaxed Christmas morning — when good food, low waste and time together matter most.
Using sourdough rather than commercial yeast is a small but meaningful seasonal choice. Natural fermentation enhances flavour and digestibility, reduces reliance on industrial yeast production and celebrates the living cultures already thriving in your kitchen. Combined with whole grains, ethical ingredients and energy-smart baking, these scrolls are a festive treat with a lighter footprint.
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Carbon footprint
This recipe has a relatively low carbon footprint, depending on sourcing and home cooking efficiency. A single scroll has a carbon footprint(CO₂e) of just 0.20–0.25 kg CO₂e, and the full 12 scrolls between 2.4–3.0 kg CO₂e total.
This is equivalent to driving around 12–15 km in an average petrol car. It is also roughly half the carbon footprint of store-bought cinnamon rolls or Danish pastries.
The carbon footprint for these can come further down if you replace some of these products, such as milk, butter and eggs with plant-based products and if the products you buy have strong carbon or renewable energy certificates.
We have listed the individual carbon footprint for each product in the ingredient section.
Carbon estimates are indicative and based on UK/EU average lifecycle data for ingredients.
Why you should choose this recipe
- Low-waste festive baking: uses active sourdough starter rather than excess discard — ideal when kitchens are already busy in December
- Low-carbon: See carbon footprint section above.
- Slow food for a slower season: overnight fermentation fits naturally around Christmas schedules and reduces stress on the day itself
- Ethically sourced indulgence: cinnamon, sugar and vanilla are best chosen fair-trade — small choices with outsized impact at Christmas
- Make-ahead friendly: perfect for preparing in advance, freeing up oven space and time on Christmas Day
Ingredients (makes ~12 scrolls)
Dough
- 227 g active sourdough starter, bubbly and fed – 0.05 – kg CO₂e
- 170 g lukewarm milk (dairy, oat or soy) – 0.20–0.25 – kg CO₂e
- 4 tbsp (≈ 57 g) softened butter (or plant-based alternative) – 0.45–0.50 – kg CO₂e
- 1 large egg (or flax egg for a vegan version) – 0.20–0.25 – kg CO₂e
- 330 g plain flour – 0.25–0.30 (all flour combined) – kg CO₂e
- 57 g wholemeal flour – kg CO₂e
- 50 g caster sugar – 0.05–0.07 – kg CO₂e
- 1½ tsp fine salt – 0.01 – kg CO₂e
Festive filling
- 160 g light brown sugar – 0.15–0.20 – kg CO₂e
- 30 g plain flour – 0.02 – kg CO₂e
- 1½ tsp cinnamon – 0.05–0.08 (all spices combined) – kg CO₂e
- ½ tsp ground cardamom or mixed spice
- Pinch of nutmeg or cloves
- 1/8 tsp salt
- 1 tbsp (≈ 14 g) melted butter (or plant-based alternative) – 0.10 kg CO₂e
Optional Christmas icing
- 170 g icing sugar – 0.15–0.20 kg CO₂e
- 1½ tbsp (≈ 21 g) butter (or vegan spread) – 0.15–0.18 kg CO₂e
- ½ tsp vanilla extract – 0.03–0.05 kg CO₂e
- zest of 1 unwaxed orange or clementine
- 1–2 tbsp milk of choice – 0.03 kg CO₂e
Method
- Mix the dough: In a large bowl, combine the sourdough starter, milk, butter, egg, flours and sugar until a soft, slightly sticky dough forms.
- Rest and develop: Cover and rest for 20 minutes, then add the salt and knead until smooth and elastic.
- Bulk fermentation: Leave to rise for around 4 hours at room temperature, folding a few times gently to build structure.
- Shape: Roll or press the dough into a rectangle (about 35 × 50 cm). Mix the festive filling ingredients and spread evenly across the dough before rolling tightly from the short edge.
- Cut and proof: Slice into 12 scrolls and place into a greased tin. Cover and proof for 2-3 hours, or refrigerate overnight for a deeper flavour and a calmer Christmas morning.
- Bake: Preheat the oven to 200 °C (fan) and bake for 18-22 minutes until lightly golden and fragrant.
- Finish: Whisk together the icing ingredients and drizzle over warm scrolls, allowing it to melt into the festive swirls.
Sustainable Christmas baking tips
Choose better spices: Christmas spices often travel far — buying fair-trade cinnamon, nutmeg and vanilla supports growers and improves supply-chain resilience.
Use what you have: Orange or clementine zest left over from festive fruit bowls adds flavour without extra cost or waste.
Plant-based where possible: Dairy-free milks and butters reduce emissions and make the scrolls inclusive for mixed Christmas tables.
Energy-wise ovens: Proofing overnight in the fridge means fewer daytime heating demands — especially useful during December energy peaks.
Storage, gifting & leftovers
These scrolls keep for 1-2 days at room temperature or up to 4 days refrigerated. They also freeze well, baked or unbaked, making them ideal for homemade Christmas gifts — a thoughtful, low-impact alternative to mass-produced sweets.
By pairing festive flavours with slow fermentation and mindful sourcing, these Christmas sourdough cinnamon scrolls offer a gentler way to indulge — one that reflects the spirit of the season as well as the values of a more sustainable food system.
Anders Lorenzen is the founding Editor of A greener life, a greener world.
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Categories: Christmas, food, food and drinks, sustainability, sustainable recipes
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