Description
These Sourdough Cinnamon Rolls combine the tangy depth of a naturally fermented sourdough starter with the classic sweetness of cinnamon and brown sugar. Soft, fluffy, and topped with a luscious cream cheese frosting, they are perfect for a cozy breakfast or dessert. The recipe uses a slow fermentation process for enhanced flavor and texture, with options to prepare ahead or freeze for convenience.
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
- 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
- 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
- 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 Starter and Milk: Add the active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F) to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined thoroughly.
- Add Butter, Salt, and Egg: Add melted unsalted butter, salt, and one room-temperature large egg. Mix again on low speed until fully incorporated.
- Add Flour and Knead Dough: Switch to the dough hook attachment. Gradually add bread flour in 70g (1/2 cup) increments, mixing on medium between additions and scraping the bowl. Knead the dough for 5 additional minutes until it pulls away from the bowl and feels tacky but not sticky.
- First Rise: Cover the dough bowl with a clean towel or plastic wrap and let it rise in a warm spot (~70°F) until doubled in size, about 6-7 hours. Rise times may vary with room temperature.
- Shape Dough: Transfer the dough to a lightly floured surface. Roll it into a 16″ x 12″ rectangle.
- Add Filling: Spread softened unsalted butter over the entire dough surface. In a small bowl, combine dark brown sugar and ground cinnamon, then evenly sprinkle over the buttered dough.
- Roll and Slice: Starting at the long edge closest to you, roll the dough into a tight log. Trim uneven edges and cut into nine equal rolls (about 1 3/4″ each) using unflavored string or a sharp knife.
- Arrange and Second Rise: Grease a 9×9-inch baking dish or cast iron skillet with butter. Place rolls spaced 1/2 to 1 inch apart. Cover with a damp towel and let rise for 3-4 hours at room temperature until puffy and noticeably enlarged. For delayed baking, refrigerate covered overnight and then allow a longer rise in a warm oven with the light on before baking.
- Preheat Oven and Add Cream: Preheat oven to 350°F. Just before baking, pour warm heavy cream evenly over the rolls to keep them moist during baking.
- Bake: Bake the rolls for 30-35 minutes until golden brown and the internal temperature reaches 190°F.
- Cool: Remove from oven and transfer rolls to a wire rack to cool slightly.
- Prepare Frosting: While rolls cool, beat room temperature unsalted butter and cream cheese until smooth. Add powdered sugar and heavy cream, and mix until creamy and well combined.
- Frost Rolls: Spread cream cheese frosting over warm cinnamon rolls with an offset spatula, allowing frosting to melt into crevices. Serve warm.
Notes
- Use a kitchen scale for precise measurements to ensure best results.
- You can substitute light brown sugar for dark brown sugar in dough and filling.
- For make-ahead preparation, consider refrigerating or freezing dough or shaped rolls overnight with instructions provided in the recipe.
- The dough rise time depends heavily on kitchen temperature; cooler environments slow the fermentation process.
- Store leftover rolls in an airtight container in the fridge for up to 2 days; bring to room temperature before serving.
- If freezing baked rolls, do not frost before freezing; frost after thawing and reheating.
- Serving suggestion: Enjoy warm with your favorite tea or coffee.
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 21g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
