Description
These Sourdough Cinnamon Rolls combine the tangy flavor of sourdough with a classic cinnamon-sugar filling and creamy cream cheese frosting. The enriched sourdough dough is gently fermented for several hours, resulting in soft, tender rolls with a slightly tangy depth of flavor. Perfect for a cozy breakfast or brunch, these rolls are baked until golden and topped with a luscious cream cheese frosting that melts into every crevice.
Ingredients
Scale
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 the ingredients are thoroughly combined.
- Add Butter, Salt, and Egg: Incorporate the melted unsalted butter, salt, and the large room temperature egg into the mixture. Mix on low speed until fully combined.
- Add Flour and Knead: Replace the paddle with the dough hook attachment. Gradually add the bread flour, about 70 grams (1/2 cup) at a time, mixing on medium speed. Scrape the bowl sides with a spatula between additions. The dough should pull away from the sides and feel tacky but not sticky. Continue kneading for an additional 5 minutes on medium speed.
- First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot (around 70°F) until doubled in size, approximately 6-7 hours depending on kitchen temperature.
- Shape Dough: Transfer the dough to a lightly floured surface and roll it into a 16 by 12 inch rectangle using a rolling pin.
- Apply Filling: Spread the softened butter evenly over the dough’s surface.
- Add Cinnamon Sugar: Mix the dark brown sugar and ground cinnamon in a small bowl, then sprinkle evenly over the buttered dough.
- Roll and Cut: Starting from the long edge closest to you, tightly roll the dough into a log. Trim uneven edges and cut the roll into 9 equal pieces, about 1 3/4 inches each, using unflavored dental floss, string, or a sharp knife.
- Prepare Baking Dish: Grease a 9×9 inch baking dish or large cast iron skillet with butter. Place the rolls inside about 1/2 to 1 inch apart.
- Second Rise: Cover the dish with a damp towel and let the rolls rise until puffed and noticeably larger, about 3-4 hours at 70°F. Alternatively, cover with plastic wrap and refrigerate overnight; allow to rise for 3-4 hours before baking once warmed.
- Preheat Oven and Prepare Cream: Preheat the oven to 350°F. Just before baking, pour the warmed heavy cream evenly over the rolls to keep them soft during baking.
- Bake Rolls: Bake the cinnamon rolls for 30-35 minutes, or until the tops are golden brown and the internal temperature reaches 190°F.
- Cool Rolls: Remove from the oven and place the rolls on a wire rack to cool slightly while preparing the frosting.
- Make Frosting: In a bowl, beat the unsalted butter and cream cheese until smooth. Add powdered sugar and heavy cream, then blend until creamy and combined.
- Frost Rolls: Spread the cream cheese frosting over the warm rolls using an offset spatula so the frosting melts into every crevice. Serve warm and enjoy!
Notes
- For best accuracy, use a kitchen scale to measure ingredients.
- You can substitute light brown sugar for dark brown sugar in both the dough and filling with minimal impact on flavor.
- Enriched doughs like this take longer to rise; warmer kitchens speed the process, cooler kitchens slow it.
- Make-ahead options include refrigerating after first rise or shaped rolls overnight, or freezing shaped rolls for up to one week.
- If freezing baked rolls, cool completely without frosting, freeze in airtight packaging, then thaw and reheat at 350°F for 15 minutes before frosting.
- Store leftover cinnamon rolls in an airtight container in the refrigerator for up to two days, bringing to room temperature before serving for best texture.
- Serve warm with your favorite tea or coffee for a comforting breakfast treat.
Nutrition
- Serving Size: 1 cinnamon roll (about 1/9 of recipe)
- Calories: 350 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
