Description
A delightful recipe for Sourdough Cinnamon Rolls that combine the tangy flavor of sourdough with the classic sweetness of cinnamon and cream cheese frosting. These rolls are made with a slow-rise sourdough dough, filled with a rich cinnamon sugar mixture, baked to golden perfection, and finished with a luscious cream cheese frosting that melts into every warm roll for an irresistibly soft and flavorful treat.
Ingredients
Scale
Sourdough Cinnamon Rolls Dough
- 100 grams (1/3 cup) active sourdough starter
- 175 grams (3/4 cup) warm milk (no hotter than 120°F)
- 30 grams (2 tablespoons) dark brown sugar (light brown sugar can be substituted)
- 57 grams (4 tablespoons) unsalted butter, melted
- 5 grams (3/4 teaspoon) salt
- 1 large egg, room temperature
- 370 grams (2 1/2 cups + 2 tablespoons) bread flour, spooned and leveled
- 120 grams (1/2 cup) heavy cream, warm (just before baking)
Filling
- 57 grams (1/4 cup) unsalted butter, softened
- 150 grams (2/3 cup) dark brown sugar (light brown sugar can be substituted)
- 12 grams (5 teaspoons) ground cinnamon
Cream Cheese Frosting
- 28 grams (2 tablespoons) unsalted butter, room temperature
- 55 grams (2 ounces) cream cheese, room temperature
- 15 grams (1 tablespoon) heavy cream
- 90 grams (3/4 cup) powdered sugar
Instructions
- Mix Initial Ingredients: Add 100g active sourdough starter, 30g dark brown sugar, and 175g warm milk (under 120°F) to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined.
- Add Fat, Salt, and Egg: Incorporate 57g melted unsalted butter, 5g salt, and 1 room temperature egg into the mixture. Continue to mix on low until fully combined.
- Knead the Dough: Replace the paddle with a dough hook. Gradually add 370g bread flour in 70g increments, mixing on medium speed and scraping the bowl sides between additions. The dough should pull away from the bowl and feel tacky but not sticky. Then knead for an additional 5 minutes at medium speed.
- First Rise: Cover the dough with a clean tea towel, plastic wrap, or reusable shower cap and let rise in a warm spot (around 70°F) until doubled in size; approximately 6-7 hours.
- Shape Dough: Transfer dough to a lightly floured surface. Roll it into a 16×12 inch rectangle.
- Prepare Filling: Spread 57g softened unsalted butter evenly over the dough surface. In a small bowl, mix 150g dark brown sugar with 12g ground cinnamon and sprinkle this mixture evenly on the buttered dough.
- Roll and Slice: Starting from the long edge nearest you, roll the dough into a tight log. Trim uneven edges and cut into 9 equal pieces (about 1 3/4 inches each) using unflavored dental floss or a sharp knife.
- Prepare for Second Rise: Grease a 9×9 inch, 2-quart baking dish or cast iron skillet with butter. Arrange the 9 rolls spaced about 1/2 to 1 inch apart. Cover with a damp towel and let rise until puffy, around 3-4 hours at 70°F. Alternatively, cover and refrigerate overnight, then allow to rise for 3-4 hours before baking.
- Preheat Oven & Prep Rolls: Preheat oven to 350°F. Just before baking, pour 120g warmed heavy cream over the top of the cinnamon rolls to keep them moist.
- Bake: Bake rolls for 30-35 minutes or until tops are golden brown and internal temperature reaches 190°F. Remove from oven and cool slightly on a wire rack.
- Make Cream Cheese Frosting: While rolls cool, beat 28g unsalted butter with 55g cream cheese in a large bowl until smooth. Add 90g powdered sugar and 15g heavy cream; mix until creamy and smooth.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls using an offset spatula to allow it to melt into the crevices. Serve warm and enjoy!
Notes
- Use a kitchen scale for precise measurements to ensure the best results.
- Dark brown sugar can be substituted with light brown sugar in both dough and filling.
- Rising times may vary depending on ambient temperature; warmer conditions speed up proofing.
- For make-ahead options, rolls can be refrigerated or frozen after shaping. Refrigerate overnight and allow an extended rise before baking. Frozen rolls should be thawed in the fridge overnight and given 3-4 hours rise before baking.
- To reheat leftover baked rolls, thaw if frozen and warm in a 350°F oven for about 15 minutes before icing.
- Store leftover rolls in an airtight container in the fridge for up to 2 days; bring to room temperature before serving.
- Recommended serving is warm, fresh from the oven with melting frosting alongside tea or coffee.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
