Sourdough Cinnamon Rolls Recipe

why make this recipe

Sourdough Cinnamon Rolls are a delightful twist on the classic cinnamon roll, bringing a tangy flavor from the sourdough starter that pairs beautifully with the sweet cinnamon and brown sugar filling. They are soft, fluffy, and perfect for breakfast or as a sweet treat any time of the day. Plus, using sourdough adds a layer of depth to the flavor and works as a natural leavening agent.

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how to make Sourdough Cinnamon Rolls

Ingredients

• 100 grams (1/3 cup) active sourdough starter
• 175 grams (3/4 cup) warm milk
• 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)
• 57 grams (1/4 cup) unsalted butter, softened
• 150 grams (2/3 cup) dark brown sugar
• 12 grams (5 teaspoons) ground cinnamon
• 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

Directions

Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.

Find a Sample Baker’s Schedule below.

DOUGH

1. In a stand mixer bowl with the paddle attachment, combine active sourdough starter, dark brown sugar, and warm milk. Ensure the milk isn’t boiling, as hot milk can harm the starter.
2. Mix on low speed until combined.
3. Add melted unsalted butter, salt, and the room temperature egg. Mix again on low until fully combined.
4. Switch to the dough hook attachment. Add flour, mixing in 70 grams (1/2 cup) at a time, on medium speed until the dough pulls away from the bowl. If using cups, fluff up the flour before measuring.
5. Knead the dough for another 5 minutes on medium speed.
6. Cover the bowl with a clean tea towel or plastic wrap and let it rise in a warm place until doubled in size, about 6-7 hours.

SHAPE

7. Once risen, transfer the dough to a floured work surface. Roll it into a 16 inch by 12 inch rectangle.
8. Spread softened butter over the surface of the dough.
9. In a small bowl, mix dark brown sugar and ground cinnamon together.
10. Sprinkle the cinnamon sugar mixture evenly over the dough.
11. Starting from the long edge, roll the dough tightly into a log. Cut into 9 equal pieces using unflavored dental floss or a sharp knife.
12. Grease a baking dish or cast iron skillet and place the rolls inside, leaving some space between them.
13. Cover with a damp towel and let the rolls rise again until puffy, around 3-4 hours. For overnight preparation, refrigerate them, then let them rise for 3-4 hours before baking.

BAKE

14. Preheat the oven to 350°F (175°C). Just before baking, pour warm heavy cream over the rolls.
15. Bake for 30-35 minutes until golden brown, and the internal temperature reaches 190°F (88°C).
16. Remove from the oven and cool on a wire rack.

CREAM CHEESE FROSTING

17. While cooling, prepare the frosting by mixing unsalted butter and cream cheese until smooth.
18. Add powdered sugar and heavy cream, blending until creamy.
19. Spread the frosting over the warm cinnamon rolls.

how to serve Sourdough Cinnamon Rolls

To serve, simply place Sourdough Cinnamon Rolls on a plate and enjoy them warm. The cream cheese frosting will melt beautifully into the rolls, making them irresistible!

how to store Sourdough Cinnamon Rolls

Store leftover Sourdough Cinnamon Rolls in an airtight container at room temperature for up to 3 days. They can also be refrigerated for a longer life, but it’s best to heat them in the microwave for a few seconds before serving to bring back their softness.

tips to make Sourdough Cinnamon Rolls

• Use a kitchen scale for accuracy when measuring ingredients.
• Allow the dough to rise in a warm spot for best results.
• If your kitchen is cool, consider using the oven light to create a warm environment for rising.

variation

Try adding raisins or nuts into the filling for extra texture and flavor. You can also experiment with different spices like nutmeg or cardamom for a unique taste.

FAQs

1. Can I make these rolls without sourdough starter?
Yes, you can substitute with instant yeast, but the flavor and texture will differ from the sourdough version.

2. How do I know when my dough has risen enough?
The dough should double in size and feel puffy to the touch.

3. Can I freeze Sourdough Cinnamon Rolls?
Yes, you can freeze the unbaked rolls before the second rise. Just wrap them tightly in plastic wrap and store in a freezer-safe bag. When ready to bake, allow them to thaw and rise before baking.

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