Savory Sourdough Ham and Cheese Pinwheels

Jump to recipe

Sourdough ham and cheese pinwheels are awesome because they combine the rich, tangy flavor of sourdough with the savory goodness of ham and melted cheese. The sourdough provides a perfect balance of tartness and depth, creating a satisfying base that elevates the filling. With every bite, you get a delightful crunch on the outside and a gooey, comforting center that’s both filling and flavorful.

These pinwheels are also incredibly versatile and easy to make, perfect for a snack, appetizer, or even a casual meal. The combination of textures and flavors is irresistible, and the portability makes them ideal for parties or picnics. Whether served warm or at room temperature, sourdough ham and cheese pinwheels are always a crowd-pleaser that brings a burst of savory joy with every bite.

WHY YOU’LL LOVE THIS RECIPE:

SOFT AND FLUFFY:
Every bite is pillowy and satisfying, with the perfect balance of tenderness and fluffiness.

GUT HEALTH BENEFITS:
Unlike store-bought yeast, sourdough starter naturally breaks down the phytic acid found in flour, making these cinnamon rolls easier to digest. Plus, you get that signature tangy sourdough flavor that elevates the entire treat.

MAKE-AHEAD FRIENDLY:
Prep these cinnamon rolls the night before for a super easy, fresh-baked breakfast the next morning. I’ve included my best tips below to save time and make your mornings a little easier.

---

INGREDIENTS

For exact measurements, scroll down to the recipe card at the bottom of the page.

FOR THE PINWHEELS:

• Bread Flour – For the fluffiest, most tender rolls, bread flour is the way to go. Its higher protein content gives the dough a better rise, making for soft and chewy cinnamon rolls.
• Milk – I used whole milk, but feel free to swap in your favorite non-dairy milk if needed.
• Active Sourdough Starter – A bubbly, active starter is key for the best rise and flavor in your pinwheels.
• Dark Brown Sugar – Dark brown sugar brings a rich, caramel-like flavor that really shines in these rolls. If you don’t have it, light brown sugar works fine too!
• Unsalted Butter – Butter softens the dough and adds flavor, giving you that melt-in-your-mouth texture.
• Large Egg – Adds moisture to the dough, helping it stay soft and rich.
• Salt – I love using Redmond’s unrefined salt for an extra mineral boost, but any unrefined salt will work.

FOR THE FILLING:

• Unsalted Butter – Softened to room temperature for easy spreading.
• Cheddar Cheese – Grated or sliced, Tilamook is our brand of choice
• Honey Ham – The sweetness and savory flavors of Boar’s Head honey ham really shine through.

FOR RIGHT BEFORE BAKING:

• Butter – Melted butter
• Parsley – Chopped fresh or dried
• Garlic Powder – Everything savory is better with garlic.

---

SUPPLIES:

• Stand Mixer
• Bench Scraper
• Rolling Pin
• Rimmed Baking Sheet, Baking Pan, or Large Cast Iron Skillet
• Parchment Paper

Need Your Own Sourdough Starter?

Order your own organic dehydrated (but very much alive) sourdough starter here!

Our homemade organic sourdough starter is named Fiona and was made from scratch using three ingredients.. organic flour, water, and wild yeast from an organic apple we picked from our very own orchard at Delgado Homestead.

---

Sample Baker’s Schedule

Day 1:

• 4 pm – Mix dough
• 10 pm – Shape the rolls and refrigerate overnight

Day 2:

• 6 am – Allow the rolls to rise
• 9 am – Bake

Note: This schedule is based on a 68-70°F environment. Warmer kitchens will speed up the process, while cooler temperatures will slow it down.

MAKE-AHEAD OPTION

If you’re planning to bake these Sourdough Ham and Cheese Pinwheels the next morning, here’s how to prep them the night before!

• Prepare the dough and shape the rolls the night before. Cover the dish and refrigerate overnight.
• When you’re ready to bake, remove the rolls from the fridge 2-4 hours before baking, allowing them to rise and puff up in a warm place.

Pro Tip: Since this is an enriched dough, the rise time may take longer. Cooler kitchens will lead to longer fermentation, while warmer kitchens will speed things up.

HOW TO MAKE SOURDOUGH HAM AND CHEESE PINWHEELS

Pro-tip: For the most accurate results, use a kitchen scale to measure ingredients!

DOUGH

1. In the bowl of a stand mixer, combine the active starter, brown sugar, and warm milk (make sure the milk is no hotter than 120°F to protect your starter). Mix on low speed until fully combined.
2. Add melted butter, salt, and the egg, and mix on low until everything is incorporated.
3. Switch to the dough hook attachment. Add 1 cup of flour (140g) at a time, mixing on medium speed. Scrape the sides of the bowl with a spatula between each addition. Continue adding flour until the dough pulls away from the bowl and feels tacky, not sticky (be careful not to add too much flour, or the dough may turn dense).
4. Knead the dough on medium speed for 5 minutes.
5. For the first rise, cover the bowl with a clean towel or plastic wrap, and let it rest in a warm spot until it has increased in size by at least 50% (this usually takes 3-7 hours, depending on your kitchen temperature).

SHAPE

1. Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a 16×12 inch rectangle.
2. Spread softened butter over the entire surface of the dough.
3. Spread cheese across the surface of the dough then lay ham slices on top of the cheese.
4. Starting at the long edge closest to you, carefully roll up the dough into a log. Trim off the uneven edges, then cut into 9 even pieces using a sharp knife, unflavored dental floss, or string.
5. Alternatively, you can use a pizza cutter to slice the dough into 9 strips, then roll each strip into a separate roll for a polished look.
6. Grease a 9×13-inch baking dish (or similar-sized dish) and arrange the rolls inside, about 1/2-1 inch apart. Cover with a damp towel or plastic wrap, and let them rise for a second time. This usually takes 2-4 hours, depending on the warmth of your kitchen.

Not ready to bake yet?
Cover the unbaked rolls with plastic wrap and refrigerate overnight. When you’re ready to bake, remove them from the fridge 2-4 hours beforehand to allow the dough to rise further.

BAKE

1. Preheat the oven to 375°F.
2. Before baking, mix melted butter, garlic powder and parsley in a small bowl and brush the mixture on the rolls with a pastry brush.
3. Bake for 40-45 minutes, or until the tops are golden brown.
4. Remove from the oven and cool slightly on a wire rack.