Description
These Sourdough Cinnamon Rolls feature a tangy, soft sourdough dough filled with a rich cinnamon-sugar mixture and topped with a luscious cream cheese frosting. Perfect as a weekend treat, they balance the depth of sourdough fermentation with the classic sweetness of cinnamon rolls. With options to prepare ahead and freeze, these rolls are versatile and rewarding for any baker seeking a delightful homemade pastry.
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 (or light 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 (or light 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, Sugar, and Milk: Add active sourdough starter, dark brown sugar, and warm milk (under 120°F) to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until thoroughly combined.
- Add Butter, Salt, and Egg: Incorporate melted unsalted butter, salt, and room temperature egg into the mixture on low speed until fully combined.
- Add Flour and Knead: Switch to the dough hook attachment. Gradually add bread flour in increments (about 70g at a time), mixing on medium speed and scraping the bowl between additions. Knead the dough for an additional 5 minutes until it pulls away from the bowl sides and feels tacky but not sticky.
- First Rise: Cover the dough with a clean tea towel, plastic wrap, or reusable shower cap and let it rise in a warm spot until doubled in size—approximately 6-7 hours at 70°F, though rise time varies with temperature.
- Shape Dough: Transfer the risen dough onto a lightly floured surface and roll it into a 16 by 12-inch rectangle.
- Apply Filling: Spread softened butter evenly over the dough’s surface. In a bowl, mix dark brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.
- Roll and Cut: Starting from the long edge nearest you, roll the dough tightly into a log. Trim uneven edges. Slice into 9 equal rolls (about 1 3/4 inches each) using dental floss, string, a sharp knife, or a pizza cutter.
- Prepare Baking Dish and Second Rise: Grease a 9×9-inch (2-quart) baking dish or large cast iron skillet with butter. Place rolls inside about 1/2 – 1 inch apart. Cover with a damp towel and let rise again until puffy and noticeably larger—around 3-4 hours at 70°F.
- Preheat Oven and Prepare for Baking: Preheat your oven to 350°F. Just before baking, pour warmed heavy cream over the rolls to ensure softness during baking.
- Bake: Bake for 30-35 minutes until golden brown on top and the internal temperature reaches 190°F.
- Cool Slightly: Remove cinnamon rolls from oven and let them cool slightly on a wire rack.
- Prepare Cream Cheese Frosting: While rolls cool, beat unsalted butter and cream cheese together until smooth. Add powdered sugar and heavy cream, blending until creamy.
- Frost Rolls: Spread the cream cheese frosting over warm cinnamon rolls using an offset spatula, allowing it to melt into the crevices.
- Serve and Enjoy: Serve warm alongside tea or coffee for a delectable morning treat.
Notes
- The rise times depend on kitchen temperature: warmer kitchens speed up fermentation, cooler ones slow it down.
- Light brown sugar can be substituted for dark brown sugar in both dough and filling.
- For make-ahead options, rolls can be chilled or frozen after shaping. Allow adequate time for second rise after refrigeration or thawing before baking.
- Rolls store well refrigerated for up to 2 days; warm to room temperature before serving.
- After baking, rolls can be frozen without frosting and reheated at 350°F for approximately 15 minutes before frosting and serving.
- A sample baker’s schedule: Mix dough at 4 PM, shape and refrigerate at 10 PM, second rise at 6 AM next day, bake at 9 AM.
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
