Description
These Sourdough Cinnamon Rolls combine the rich, tangy flavor of sourdough with a classic cinnamon-sugar filling and creamy cream cheese frosting. Soft, fluffy, and perfectly sweet, these homemade rolls require a bit of patience with prolonged rising times but reward you with a deliciously tender texture and a depth of flavor that only sourdough can provide.
Ingredients
Scale
Dough
- 100g active sourdough starter
- 175g warm milk
- 30g dark brown sugar
- 57g unsalted butter, melted
- 1 large egg
- 370g bread flour
- ½ tsp salt
Filling
- 150g dark brown sugar
- 12g ground cinnamon
- Softened unsalted butter (for spreading, about 30-50g)
Frosting
- 28g unsalted butter, softened
- 55g cream cheese, softened
- 90g powdered sugar
Instructions
- Mix wet ingredients: In a stand mixer bowl, combine the active sourdough starter, dark brown sugar, and warm milk and mix until fully combined.
- Add remaining dough ingredients: Add the melted butter, salt, and egg to the mixture. Using a dough hook, gradually incorporate the bread flour and knead until a smooth elastic dough forms.
- First rise: Cover the dough and let it rise in a warm area for about 6 to 7 hours, or until it has doubled in size. This slow fermentation develops the sourdough flavor and gives the dough structure.
- Prepare the filling and roll dough: On a lightly floured surface, roll the dough out into a rectangle. Spread softened butter evenly over the surface. Mix the dark brown sugar and ground cinnamon together, then sprinkle this cinnamon-sugar mixture generously over the buttered dough.
- Shape and second rise: Carefully roll the dough tightly into a log starting from one long edge, then cut the roll into equal-sized pieces to form the cinnamon rolls. Place the rolls in a baking dish and cover them. Let them rise again for about 3 to 4 hours until puffy and nearly doubled.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 30 to 35 minutes, or until they turn golden brown on top and are cooked through.
- Make the frosting: While the rolls bake, prepare the frosting by blending together softened butter and cream cheese until smooth. Gradually add powdered sugar and continue blending to achieve a creamy consistency.
- Frost and serve: Once the cinnamon rolls are warm and slightly cooled, generously spread the cream cheese frosting over each roll. Serve warm and enjoy the perfect balance of tangy sourdough and sweet cinnamon goodness.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise and flavor.
- The long rising times are essential to develop the dough’s flavor and texture.
- Keep the dough covered during rising to prevent drying out.
- If your kitchen is cool, rising times may need to be extended.
- Roll the dough tightly to avoid gaps when baking and help the rolls hold their shape.
- Leftover cinnamon rolls can be reheated gently in the microwave or oven.
