Description
Deliciously soft and fluffy sourdough cinnamon rolls topped with a creamy frosting, perfect for breakfast or dessert.
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
- 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
Instructions
- Add active starter, dark brown sugar, and warm milk to a stand mixer bowl. Mix on low speed until combined.
- Add melted butter, salt, and egg. Mix until fully combined.
- Switch to a dough hook and gradually mix in flour, 70g at a time, until incorporated.
- Knead the dough for an additional 5 minutes on medium speed.
- Cover and let rise in a warm spot until doubled in size, about 6-7 hours.
- Turn dough onto a floured surface and roll into a 16-inch by 12-inch rectangle.
- Spread softened butter over the dough.
- Mix dark brown sugar and ground cinnamon, then sprinkle over the dough.
- Roll the dough tightly and cut into 9 equal pieces.
- Grease a baking dish and place rolls inside, letting them rise for an additional 3-4 hours.
- Preheat oven to 350°F and pour warm heavy cream over the rolls before baking.
- Bake for 30-35 minutes until golden brown.
- For frosting, beat together butter and cream cheese; mix in powdered sugar and heavy cream.
- Spread frosting over warm rolls before serving.
Notes
Use a kitchen scale for the best results. Allow rolls to rise in a warm, draft-free area.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American