Sourdough Cinnamon Rolls
Soft and fluffy cinnamon rolls with a gooey cinnamon filling and topped with a cream cheese frosting. This recipe is the classic cinnamon roll you know and love naturally leavened with sourdough starter.
Servings: 12 Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 310 grams milk warm, 1 ¼ cup
- 57 grams butter unsalted and melted, ¼ cup
- 1 large egg 50 grams
- 100 grams sugar ½ cup
- 5 grams salt 1 teaspoon
- 200 grams active sourdough starter scant 1 cup
- 650 grams all-purpose flour 4 ⅔ cup
Cinnamon-Sugar Filling
- 220 grams brown sugar 1 cup
- 113 grams butter unsalted and softened, ½ cup
- 12 grams cinnamon 1 ½ Tablespoons
Cream Cheese Frosting
- 56 grams butter unsalted and softened, ¼ cup
- 112 grams cream cheese softened, ½ cup
- 240 grams powdered sugar 2 cups
- 2 grams salt ¼ teaspoon
- 2 grams vanilla extract ½ teaspoon
- 20-30 grams milk 2-3 Tablespoons
Instructions
The Night Before
- In the bowl of a stand mixer or large mixing bowl add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and all-purpose flour. 310 grams milk, 57 grams butter, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour
- Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
- Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
- Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally 70℉-75℉) for 8-12 hours until doubled in size.
The Next Morning
- Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11" x 17") on a lightly floured surface.
- Spread the softened butter all over the dough. Mix together the cinnamon and brown sugar together in a small bowl. Sprinkle overtop the butter. 113 grams butter, 12 grams cinnamon, 220 grams brown sugar
- Roll up the dough tightly and using a large piece of dental floss or a bench scraper, cut the roll into 12 even slices.
- Place the rolls in a greased 9×13 inch pan. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
- Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.
- Make the cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.56 grams butter, 112 grams cream cheese, 240 grams powdered sugar, 2 grams salt, 2 grams vanilla extract , 20-30 grams milk
- Let the rolls cool for 5-10 minutes and then cover with the icing.
Video
Notes
Pro tips:
- Leave the dough to rise in a warm spot between 70-75 degrees Fahrenheit. See the frequently asked questions above on ways to warm up your dough if your house is cooler.
- If your kitchen is warmer than 75 degrees Fahrenheit you can either leave the dough for less time or reduce the amount of starter to 150 grams.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won't rise.
How to make cinnamon rolls ahead of time:
- Bake & Reheat- This is a great option because you don't have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
- Final Rise & Bake- If you prefer to have the rolls freshly baked the morning of I find this is a good option. For this method, feed your starter in the evening 2 nights prior and make the dough in the late morning/early afternoon the day before you want the rolls. Once the dough has doubled, shape the rolls as normal and place into the fridge. Or if you prefer to assemble in the morning, refrigerate the dough after it doubles and then shape in the morning. I don't recommend leaving the rolls longer than 12 hours as you don't want them to overproof. In the morning place the rolls in a warm spot to rise and get puffy before baking. Note the rolls may take a little longer to rise since the dough will need to come to room temperature.
- Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don't leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them and make the dough the morning prior. Follow all the instructions for the first and second rise and then once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don't use a glass pan).
Nutrition
Serving: 1roll | Calories: 584kcal | Carbohydrates: 93g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 399mg | Potassium: 151mg | Fiber: 2g | Sugar: 48g | Vitamin A: 664IU | Vitamin C: 0.04mg | Calcium: 83mg | Iron: 3mg
