Description
These Sourdough Cinnamon Rolls are rich, soft, and filled with a classic cinnamon sugar mixture, then topped with a luscious cream cheese frosting. Using a healthy sourdough starter, this recipe yields rolls with a perfect balance of tang and sweetness, ideal for a cozy breakfast or special brunch treat. Their tender crumb and gooey filling are enhanced by a warm cream bath before baking, ensuring extra moistness and softness.
Ingredients
Scale
Dough
- 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)
Filling
- 57 grams (1/4 cup) unsalted butter, softened
- 150 grams (2/3 cup) dark 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 the active sourdough starter, dark brown sugar, and warm milk (not hotter than 120°F) into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.
- Add butter, salt, and egg: Incorporate melted unsalted butter, salt, and a large room temperature egg into the mixture. Mix on low speed until fully combined.
- Add flour and knead dough: Switch to the dough hook attachment. Gradually add bread flour in increments (70g at a time) mixing at medium speed. Scrape the bowl sides between additions. Knead until dough pulls away from the bowl and feels tacky but not sticky. Continue kneading for 5 more minutes at medium speed.
- First rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm spot until doubled in size (~6-7 hours at 70°F).
- Shape the dough: Transfer dough onto a lightly floured surface and roll it into a 16×12 inch rectangle.
- Add filling: Spread the softened butter evenly over the dough’s surface. Mix dark brown sugar and ground cinnamon together, then sprinkle the cinnamon sugar mixture over the buttered dough.
- Form rolls: Roll the dough tightly from the long edge closest to you into a log. Trim uneven edges then slice into 9 equal pieces (about 1.75 inches each) using dental floss, string, or a sharp knife.
- Prepare baking dish: Grease a 9×9 inch baking dish or a large cast iron skillet with butter and arrange the rolls inside, leaving 1/2 to 1 inch space between each.
- Second rise: Cover rolls with a damp towel and let them rise until puffy and noticeably expanded (~3-4 hours at 70°F). For make-ahead, cover and refrigerate overnight; allow to come to room temperature and rise before baking.
- Preheat oven and prepare for baking: Preheat the oven to 350°F. Just before baking, pour warm heavy cream over the cinnamon rolls to maintain moisture during baking.
- Bake: Bake the cinnamon rolls for 30-35 minutes or until the tops are golden brown and internal temperature reaches 190°F.
- Cool the rolls: Remove from the oven and transfer the rolls to a wire rack to cool slightly.
- Make cream cheese frosting: In a bowl, mix room temperature butter and cream cheese until smooth. Add powdered sugar and heavy cream and blend well until creamy.
- Frost the rolls: Spread the cream cheese frosting generously over the warm rolls so it melts into the cracks, enhancing their flavor and texture. Serve warm for best experience.
Notes
- The bulk fermentation and proofing times vary with kitchen temperature; warmer environments shorten rise times, while cooler ones lengthen them.
- For a make-ahead option, you can refrigerate or freeze dough after the first rise or after shaping the rolls. Thaw or warm before baking and allow additional time for the second rise.
- Use light brown sugar as a substitute for dark brown sugar if needed.
- Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.
- Freeze baked rolls without frosting and reheat at 350°F for about 15 minutes before adding frosting and serving.
- Using a kitchen scale for ingredient measurements ensures accuracy and best results.
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 23g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
