Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

These sourdough cinnamon rolls combine the tangy complexity of a natural starter with the comforting sweetness of classic cinnamon rolls. Perfect for a weekend brunch or special treat, they offer a soft, tender crumb and a luscious cream cheese frosting that melts in your mouth.

Ingredients

• 100 grams (1/3 cup) active sourdough starter
• 175 grams (3/4 cup) warm milk
• 30 grams (2 tablespoons) dark brown sugar (see notes)
• 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

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F) to avoid killing the starter. Mix on low speed until thoroughly combined.
2. Step 2: Add the melted unsalted butter, salt, and room temperature egg to the mixture. Continue mixing on low until fully incorporated.
3. Step 3: Switch to the dough hook attachment. Gradually add the bread flour 70 grams at a time, mixing on medium speed and scraping the bowl sides between additions. The dough should pull away from the bowl and feel tacky but not sticky when poked.
4. Step 4: Knead the dough on medium speed for 5 more minutes. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm spot until doubled in size, about 6-7 hours at 70°F.
5. Step 5: Once risen, turn the dough onto a lightly floured surface. Roll it into a 16 by 12-inch rectangle.
6. Step 6: Spread the softened unsalted butter evenly over the dough.
7. Step 7: In a small bowl, mix dark brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
8. Step 8: Starting at the long edge closest to you, roll the dough tightly into a log. Trim uneven edges and slice into 9 equal rolls using unflavored dental floss or a sharp knife (about 1 3/4 inches each).
9. Step 9: Grease a 9×9-inch baking dish or large cast iron skillet with butter. Place the rolls inside spaced about 1/2 to 1 inch apart.
10. Step 10: Cover with a damp towel and let rise again in a warm spot until puffy, about 3-4 hours at 70°F. If not baking immediately, refrigerate overnight and allow a longer rise before baking.
11. Step 11: Preheat the oven to 350°F. Just before baking, pour the warmed heavy cream evenly over the rolls to keep them moist.
12. Step 12: Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F. Remove and let cool slightly on a wire rack.
13. Step 13: While cooling, prepare the cream cheese frosting by mixing unsalted butter and cream cheese until smooth, then adding powdered sugar and heavy cream and blending until creamy.
14. Step 14: Spread the frosting over the warm cinnamon rolls with an offset spatula, allowing it to melt into the crevices. Serve and enjoy!

Tips & Variations

• For best accuracy and consistent results, use a kitchen scale to measure ingredients precisely.
• Light brown sugar can be substituted for dark brown sugar in both the dough and filling.
• To shape more polished rolls, slice the dough into 9 strips with a pizza cutter and then roll each strip individually.
• If your kitchen is cooler, expect longer rise times; conversely, warmer kitchens will speed up fermentation and rising.
• For a dairy-free option, substitute butter with coconut oil and use a non-dairy cream cheese alternative for the frosting.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the baked rolls for up to 3 months. Reheat gently in the microwave or oven before serving. If frozen, thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter that has been refrigerated for a while?

Yes, but it’s best to feed and refresh your starter a day or two before baking to ensure it is active and bubbly for proper rise.

What if my dough doesn’t rise properly?

Check the temperature of your kitchen and the activity of your starter. Sourdough rises more slowly than commercial yeast; giving it extra time in a warmer spot often helps. Also, ensure your starter is well-fed and active before beginning.