Why Make This Recipe
Sourdough Cinnamon Rolls are a delicious twist on the classic cinnamon roll. Using a sourdough starter gives these rolls a unique flavor and texture that you’ll love. Not only are they soft and fluffy, but they’re also a great way to use up your sourdough starter. These rolls are perfect for breakfast or a sweet treat any time of the day. Plus, with cream cheese frosting on top, they are an irresistible indulgence!
How to Make Sourdough Cinnamon Rolls
Ingredients:
- 125 grams active sourdough starter (2/3 cup)
- 130 grams milk (room temperature, ½ cup + 1 Tbsp)
- 170 grams unsalted butter (1 ½ sticks, melted and cooled)
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 500 grams all-purpose flour (or bread flour, 4 cups)
- 2 Tbsp granulated sugar
- 1 tsp fine sea salt
- 85 grams unsalted butter (6 Tbsp, softened, plus more to grease the pan)
- 142 grams packed light brown sugar (2/3 cup)
- 1 ½ Tbsp ground cinnamon
- 56 grams unsalted butter (4 Tbsp, softened)
- 4 oz cream cheese (softened)
- 1 ½ tsp vanilla extract
- 120 grams powdered sugar (1 cup confectioners sugar)
- Pinch of fine sea salt
Directions:
How to Make the Sourdough Dough:
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Combine the Ingredients: In the bowl of a stand mixer, combine active sourdough starter and milk, and whisk until smooth. Add the melted and cooled butter, vanilla, eggs, sugar, and salt, then whisk until fully combined.
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Add Flour and Knead: Using the dough hook attachment, gradually add the flour while mixing on low to medium speed. Once all the flour is incorporated, knead on speed 2 with the dough hook for 8 to 10 minutes, or until the dough no longer sticks to the bowl. The dough should feel very soft and moist but not stick to clean, dry fingertips (you can also knead by hand for 6 to 8 minutes).
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Rest and Refrigerate the Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest at room temperature for 2 hours. Make-ahead Option: You can refrigerate the covered dough overnight for 8 to 15 hours.
Filling and Rolling the Cinnamon Rolls:
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Roll out the Dough: Remove dough from the refrigerator 1-2 hours before rolling it out. Lightly flour your work surface. Turn the dough onto the floured surface and roll it into a 17×10-inch rectangle, squaring off the short sides. Butter the bottom and sides of a 9×13 metal baking dish.
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Spread Butter and Cinnamon Sugar: Dot the surface of the dough with 6 tablespoons of softened butter, then spread it evenly using a spatula. In a small mixing bowl, combine the brown sugar and cinnamon, then sprinkle the mixture generously over the dough. Don’t hesitate to use all of it!
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Cut and Roll: Cut the dough into 12 strips using a pizza cutter. Roll each strip tightly, one at a time, and pinch the edges to seal them to prevent the rolls from unraveling while rising. Place the rolls in the buttered baking dish, evenly spaced. Make-Ahead Option: You can cover with plastic wrap and refrigerate overnight at this point or up to 12 hours if needed, then take it out of the refrigerator 1 hour before proofing.
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Second Proofing: Cover with a damp kitchen towel and let them proof in a warm room for 2 to 3 hours, or until puffed and visibly larger. If your kitchen is cooler, place the dish in the oven with the light on (around 80-90°F) to speed up proofing. Be sure to remove the dish before preheating the oven for baking!
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Bake: Preheat oven to 400°F when the cinnamon rolls are nearly done proofing. Bake on the center rack for 18 to 20 minutes or until lightly golden at the edges. The center of the rolls should reach 190-200°F on an instant-read thermometer. Avoid overbaking, as this will make the rolls dry.
How to Make the Cinnamon Roll Frosting:
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Prepare the frosting while the rolls are baking: In a large mixing bowl, beat the butter and cream cheese together until smooth. Add the vanilla, powdered sugar, and a pinch of salt. Start mixing on low speed until the powdered sugar is incorporated, then increase to high speed and beat for 2 to 3 minutes, scraping down the bowl as needed until the icing is light, fluffy, and whipped.
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Spread on Frosting: Once the cinnamon rolls are out of the oven, let them cool for 5 minutes. Spread the frosting generously over the very warm rolls, allowing it to melt slightly. Serve immediately and enjoy!
How to Serve Sourdough Cinnamon Rolls
Serve warm, fresh from the oven, with a generous amount of cream cheese frosting on top. These rolls pair well with coffee or tea and make a delightful breakfast treat or afternoon snack.
How to Store Sourdough Cinnamon Rolls
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month. To reheat, microwave for a few seconds until warm.
Tips to Make Sourdough Cinnamon Rolls
- Ensure your sourdough starter is active and bubbly for the best results.
- Measure your flour accurately; consider spooning the flour into the measuring cup and leveling it off rather than scooping directly from the bag.
- Adjust the baking time based on your oven as temperatures may vary.
- Let the rolls cool slightly before icing to prevent the frosting from melting away.
Variation
You can mix in chopped nuts, raisins, or even layers of fruit like apples for extra flavor in the filling. Also, try a different frosting like vanilla or chocolate for a fun twist!
FAQs
1. Can I use a different type of flour?
Yes, you can use bread flour if you prefer, but all-purpose flour works well for these rolls too.
2. What can I do if I forget to take the dough out of the fridge early?
If you forget, just allow the dough to come to room temperature for about an hour before rolling it out.
3. How do I know when the rolls are baked enough?
The best way to check is to use an instant-read thermometer; the center should be around 190-200°F when fully baked.
4. Can I make these cinnamon rolls gluten-free?
Yes, you can try a gluten-free all-purpose flour blend, but results may vary in texture and flavor.
5. How long do these rolls stay fresh?
They are best enjoyed within a couple of days. If you want to keep them fresh for longer, consider freezing them.
Sourdough Cinnamon Rolls
Ingredients
For the Dough
- 125 grams active sourdough starter 2/3 cup
- 130 grams milk (room temperature) ½ cup + 1 Tbsp
- 170 grams unsalted butter (melted and cooled) 1 ½ sticks
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 500 grams all-purpose flour or bread flour (4 cups)
- 2 Tbsp granulated sugar
- 1 tsp fine sea salt
For the Filling
- 85 grams unsalted butter (softened) 6 Tbsp, plus more to grease the pan
- 142 grams packed light brown sugar 2/3 cup
- 1.5 Tbsp ground cinnamon
For the Frosting
- 56 grams unsalted butter 4 Tbsp, softened
- 4 oz cream cheese softened
- 1.5 tsp vanilla extract
- 120 grams powdered sugar 1 cup confectioners sugar
- 1 pinch fine sea salt
Instructions
Making the Sourdough Dough
- In the bowl of a stand mixer, combine active sourdough starter and milk, and whisk until smooth.
- Add melted and cooled butter, vanilla, eggs, sugar, and salt, then whisk until fully combined.
- Using the dough hook attachment, gradually add the flour while mixing on low to medium speed.
- Once all the flour is incorporated, knead on speed 2 with the dough hook for 8 to 10 minutes, until the dough no longer sticks to the bowl.
- Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest at room temperature for 2 hours, or refrigerate overnight for 8 to 15 hours.
Filling and Rolling the Cinnamon Rolls
- Remove dough from the refrigerator 1-2 hours before rolling it out. Lightly flour your work surface.
- Turn the dough onto the floured surface and roll it into a 17×10-inch rectangle.
- Butter the bottom and sides of a 9×13 metal baking dish.
- Spread 6 tablespoons of softened butter over the dough.
- In a small bowl, combine brown sugar and cinnamon, then sprinkle generously over the dough.
- Cut the dough into 12 strips using a pizza cutter, roll each strip tightly, and pinch the edges to seal.
- Place the rolls in the buttered baking dish evenly spaced.
- Cover with a damp kitchen towel and let them proof in a warm room for 2 to 3 hours.
- Preheat oven to 400°F when the rolls are nearly done proofing. Bake for 18 to 20 minutes until lightly golden.
Making the Cinnamon Roll Frosting
- In a large bowl, beat the butter and cream cheese together until smooth.
- Add vanilla, powdered sugar, and a pinch of salt, mixing on low speed until incorporated.
- Increase to high speed and beat for 2 to 3 minutes until the icing is light and fluffy.
- Once the cinnamon rolls are out of the oven, let them cool for 5 minutes and then spread the frosting generously over them.