Sourdough Cinnamon Rolls
Equipment
- 1 stand mixer with dough hook (optional but recommended)
- 2 large mixing bowls
- 1 medium mixing bowl
- 1 9x13 inch baking pan
- 1 Small saucepan
- 1 Rolling Pin
- 1 dough scraper or bench knife
- 1 sharp knife or unflavored dental floss
- 1 measuring cup set
- 1 measuring spoon set
- 1 Rubber spatula
- 1 pastry brush
- 1 plastic wrap roll or 2 clean kitchen towels
- 1 wire cooling rack
Ingredients
- 120 gram active sourdough starter 100% hydration
- 240 gram whole milk warm
- 75 gram granulated sugar
- 1 large egg room temperature
- 75 gram unsalted butter melted and cooled
- 500 gram all-purpose flour
- 8 gram fine sea salt
- 100 gram unsalted butter softened
- 150 gram brown sugar packed
- 12 gram ground cinnamon
- 2 gram fine sea salt
- 115 gram cream cheese softened
- 60 gram unsalted butter softened
- 180 gram powdered sugar sifted
- 5 milliliter pure vanilla extract
- 1 15–30 ml whole milk as needed
- 1 gram fine sea salt
Instructions
- In a large mixing bowl whisk together the active sourdough starter, warm milk, granulated sugar, egg, and melted cooled butter until smooth.
- Add the flour and salt to the wet mixture and stir with a spatula until a rough shaggy dough forms with no dry patches.
- Knead the dough by hand on a lightly floured surface for 8–10 minutes or in a stand mixer with dough hook on low speed for 6–8 minutes until smooth, elastic, and slightly tacky.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap or a damp towel, and bulk ferment at room temperature for 4–6 hours until puffed and increased in volume by about 50%.
- After bulk fermentation place the covered bowl in the refrigerator for 4–8 hours or overnight to chill and firm the dough for easier rolling.
- In a medium bowl make the filling by mixing softened butter, brown sugar, cinnamon, and salt into a smooth spreadable paste.
- Turn the chilled dough onto a lightly floured surface and roll it into a rectangle about 12x18 inches with the long side facing you.
- Spread the cinnamon filling evenly over the dough rectangle, leaving a 1-inch border along the top long edge.
- Starting from the long edge closest to you, tightly roll the dough into a log, sealing the seam by pinching it gently.
- Trim the ends of the log if uneven, then cut the log into 12 equal pieces using a sharp knife or dental floss.
- Arrange the rolls cut side up in a greased 9x13-inch baking pan, leaving a little space between each roll.
- Cover the pan loosely with plastic wrap or a towel and proof at warm room temperature for 3–4 hours or until the rolls are very puffy and nearly touching.
- About 20 minutes before baking preheat the oven to 375°F (190°C) with a rack in the center position.
- Once fully proofed bake the rolls for 22–25 minutes until lightly golden on top and an internal temperature of about 190°F (88°C) is reached.
- While the rolls bake make the icing by beating cream cheese and butter until smooth then adding powdered sugar, vanilla, salt, and enough milk to reach a thick pourable consistency.
- Let the baked rolls cool in the pan on a wire rack for 10–15 minutes, then spread or drizzle the cream cheese icing generously over the warm rolls before serving.
Notes
For best flavor use a bubbly, recently fed starter and avoid over-flouring the dough so the rolls stay soft and tender; the dough should feel slightly tacky but not stick badly to your hands. If your kitchen is cool, proof the rolls in a slightly warm, turned-off oven to help them rise, and if proofing takes longer than expected that is normal with sourdough. You can also prepare the rolls the night before up to the shaped stage, refrigerate the pan tightly covered, and let them finish proofing at room temperature in the morning before baking. Adjust baking time if your oven runs hot or cold, tenting loosely with foil if the tops brown too fast. Leftover rolls reheat well when covered and warmed gently in a low oven, and you can thin leftover icing with a little milk to refresh the glaze after reheating.
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