Sourdough cinnamon rolls are something that is simply put, out of this world. The first time Bruce made them for our family was a few years ago on a Christmas morning. Not only did he make the dough the night before, but he got up early to bake the rolls!  We all woke up to the heavenly smell of  cinnamon rolls. Better than the gifts we opened that morning!

Sourdough cinnamon rolls are a delightful fusion of tangy sourdough flavor and sweet, spiced filling, making them a perfect treat for any occasion. Here’s an overview of the ingredients, their significance, preparation steps, reasons to love this recipe, and storage tips.

Ingredients for Sourdough Cinnamon Rolls:

For the Dough:

• Sourdough Starter: Provides natural leavening and imparts a subtle tangy flavor.
• Salt: Enhances overall flavor.
• Sugar: Adds sweetness to balance the tanginess.
• Butter, softened : Contributes to a tender, rich crumb.
• Eggs: Provide structure and richness.
• Warm Milk: Activates the yeast and adds moisture.
• Yeast: Assists in leavening for a fluffier texture.
• Flour (3 cups): Forms the base structure of the rolls.

For the Filling:

• Butter, softened (10 tablespoons): Ensures a moist, flavorful interior.
• Brown Sugar (2 cups): Provides sweetness and caramel-like depth.
• Cinnamon (¼ cup): Delivers the classic warm, spiced flavor.

For the Cream Cheese Frosting:

• Cream Cheese, softened (8 ounces): Offers a tangy, creamy topping.
• Butter, softened (1 stick): Adds richness to the frosting.
• Vanilla Extract (1½ teaspoons): Enhances the frosting’s flavor.
• Confectioners’ Sugar (3½ cups): Sweetens and provides structure to the frosting.
• Heavy Cream (3 tablespoons): Adjusts the frosting’s consistency to be smooth and spreadable.

How to Make Sourdough Cinnamon Rolls:

Prepare the Dough:

• • In a bowl, combine softened butter and flour using a pastry cutter until well incorporated.
  • Add salt and sugar to the mixture.
  • Warm the milk until just warm to the touch, then sprinkle yeast over it and let it foam for 5 minutes.
  • Whisk in the sourdough starter and eggs into the milk mixture.
  • Pour the wet ingredients into the dry mixture and stir with a silicone spatula until a dough forms.
  • Cover the bowl with a moist cloth and let the dough rise for 1 hour.
  • Re-moisten the cloth, cover the bowl, and refrigerate overnight.

Prepare the Filling:

• • In a bowl, mix brown sugar and cinnamon, breaking up any clumps. Set aside.

Make the Frosting:

• • Using a mixer, whip softened butter and cream cheese until fluffy.
  • Gradually add confectioners’ sugar, mixing between each addition.
  • Mix in vanilla extract and heavy cream until smooth. Set aside.

Assemble the Rolls:

• • Remove the dough from the refrigerator and place it on a lightly floured surface.
  • Roll the dough into a rectangle about ¼ to ½ inch thick.
  • Spread softened butter over the dough, leaving a ½-inch border on one long edge unbuttered.
  • Evenly sprinkle the cinnamon-brown sugar mixture over the buttered area.
  • Tightly roll up the dough, sealing the edge by pinching it closed.
  • Using a sharp knife or dental floss, cut the roll into equal pieces and place them in a greased baking dish.

Proof and Bake:

• • Cover the rolls with greased plastic wrap and let them rise in a warm, draft-free area until doubled in size, about 1 to 2 hours.
  • Preheat the oven to 400°F (200°C).
  • Bake the rolls for 25 minutes, rotating halfway through, until golden brown.
  • Allow the rolls to rest for at least 5 minutes before serving.
  • Serve warm with cream cheese frosting spread on top.

Why You’ll Love This Recipe:

• Flavor Depth: The combination of sourdough tanginess with sweet cinnamon filling creates a complex and satisfying taste.
• Texture: The overnight fermentation results in a soft, fluffy roll with a tender crumb.
• Aromatic Appeal: Baking these rolls fills your home with an irresistible cinnamon aroma.
• Homemade Satisfaction: Crafting these rolls from scratch provides a rewarding baking experience.

How to Store:

• At Room Temperature: Place cooled rolls in an airtight container; they remain fresh for up to 2 days.
• Refrigeration: Store in an airtight container in the refrigerator for up to a week.
• Freezing: Freeze unfrosted rolls by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm before serving.

Enjoy baking and savoring these delectable sourdough cinnamon rolls!

Sourdough Cinnamon Rolls

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Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Author: Bruce and Dina

Equipment

• bowl
• Spatula
• baking pan
• rolling pan

Ingredients

Cinnamon Roll Dough:

• 1 cup sourdough starter
• 1 teaspoon salt
• 1/2 cup sugar
• 1/3 cup butter softened
• 2 eggs
• 1/4 cup warm milk
• 1 teaspoon yeast
• 3 cups flour

Filling:

• 10 tablespoons butter softened
• 2 cups brown sugar
• 1/4 cup cinnamon

Cream Cheese Frosting:

• 8 ounces cream cheese softened
• 1 stick butter softened
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups confectioners sugar
• 3 tablespoons heavy cream

Instructions

For the dough:

• Mix butter and flour with a pastry cutter until incorporated. Use hands to make sure all the butter is mixed in. Add salt and sugar. Set aside.
• Warm milk in a glass bowl in the microwave, until just warm to the touch. Sprinkle the yeast over the top and let foam for 5 minutes.
• Stir sourdough starter, and eggs into the warm milk mixture and whisk.
• Add wet mixture into the dry. Using a silicone spatula, mix until forms a dough. Cover with. moist, but not wet cloth, and let raise for one hour.
• Re-wet the towel, and cover and place bowl in refrigerator overnight.

For the filling:

• Mix brown sugar and cinnamon in a bowl, making sure to break up any clumps. Sit aside.

Make Frosting:

• Using a mixer, whip butter and cream cheese until fluffy. Add in powder sugar a cup at a time, mixing in between.
• Add in vanilla. Add in cream and mix. Set aside until rolls are ready.

To make the rolls:

• Remove dough from refrigerator and place on lightly floured work surface. Roll dough out into a rectangle, about 1/4-1/2 inch thick.
• Spread softened butter onto the dough. Leave one long edge with 1/2 inch non buttered.Sprinkle the cinnamon and brown sugar mixture over the butter evenly. Roll the dough up snugly leaving the unbuttered end to seal at the end.
• Using a bench scraper or very sharp knife cut dough into equal pieces, and place evenly into a greased baking dish. We sometimes use 2 different dishes, to save one batch to take to a friend!
• Cover with a piece of plastic wrap that you have sprayed with cooking spray.  Place in a warm, draft free location to allow rolls to double in size, 1 to 2 hours. If they are fully raised and you are not ready to bake, place in refrigerator.
• Pre-heat oven to 400 degrees. Bake for 25 minutes, turning half way through. Pull the rolls out and allow to rest for at least 5 minutes before serving.
• Finally, pass the frosting separately to put on while still warm.

Notes

Can add chopped pecans or raisins to the filling mixture, if desired.

Nutrition

Serving: 1roll

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