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Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

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This Sourdough Cinnamon Rolls recipe brings a delightful twist to a classic treat by using an active sourdough starter, resulting in fluffy, tangy, and irresistibly soft cinnamon rolls. The enriched dough is carefully kneaded and given ample rising time for maximum flavor and texture. Each roll is generously filled with a cinnamon sugar mixture, baked to golden perfection, and topped with a smooth cream cheese frosting, creating the perfect balance of sweet and creamy indulgence.

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 Tablespoon) dark brown sugar (light brown sugar can be substituted)
  • 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

Before Baking

  • 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 (light brown sugar can be substituted)
  • 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

  1. Prepare the Dough: 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 protect the starter). Mix on low speed until thoroughly combined.
  2. Add Fat and Egg: Add melted unsalted butter, salt, and the room temperature egg to the mixture. Mix again on low until fully combined.
  3. Add Flour and Knead: Switch to the dough hook attachment. Gradually add bread flour in 70g (1/2 cup) increments, mixing on medium speed after each addition and scraping down the bowl sides. The dough should pull away from the bowl and feel tacky but not sticky. Once all flour is in, knead for an additional 5 minutes on medium speed.
  4. First Rise: Cover the bowl with a clean tea towel, plastic wrap, or reusable shower cap and let the dough rise in a warm place (around 70°F) until doubled in size, about 6-7 hours. Rise time may vary with room temperature.
  5. Shape the Dough: Turn the risen dough onto a lightly floured surface. Roll it into a 16×12 inch rectangle using a rolling pin.
  6. Add Filling: Spread softened unsalted butter evenly over the dough. In a separate bowl, mix dark brown sugar and ground cinnamon, then sprinkle the cinnamon sugar mixture over the buttered dough.
  7. Form Rolls: Starting at the long edge closest to you, roll the dough tightly into a log. Trim uneven ends. Slice the log into 9 equal pieces (~1 3/4 inches each) using unflavored dental floss, string, or a sharp knife. Alternatively, slice the dough into strips and roll individually for a neater look.
  8. Prepare for Second Rise: Grease a 9×9 inch, 2-quart baking dish or a large cast iron skillet with butter. Place the rolls inside, leaving about 1/2 to 1 inch of space between each.
  9. Second Rise: Cover the rolls with a damp towel and let them rise in a warm spot until puffed and noticeably larger, approximately 3-4 hours. If not baking the same day, cover with plastic wrap and refrigerate overnight. Remove from fridge before baking and let rise for 3-4 hours at room temperature or in an oven with the light on.
  10. Preheat Oven and Prepare for Baking: Preheat oven to 350°F. Just before baking, pour warmed heavy cream evenly over the rolls to keep them extra soft.
  11. Bake: Bake for 30-35 minutes or until the tops are golden brown and the internal temperature reaches 190°F. Remove from oven and transfer to a wire rack to cool slightly.
  12. Make Cream Cheese Frosting: While rolls cool, beat together unsalted butter and cream cheese until smooth in a large mixing bowl. Add powdered sugar and heavy cream, mixing until creamy and smooth.
  13. Frost and Serve: Using an offset spatula, spread the cream cheese frosting evenly over the warm cinnamon rolls so it partially melts into the cracks. Serve and enjoy!

Notes

  • Use a kitchen scale for precise measurement of ingredients for best results.
  • Milk temperature is critical: keep it below 120°F to preserve yeast activity in the sourdough starter.
  • Dark brown sugar can be substituted with light brown sugar in both dough and filling.
  • Rising times vary depending on kitchen temperature; cooler rooms require longer fermentation.
  • For make-ahead convenience, shaped rolls can be refrigerated overnight and baked the next day after allowing a slow second rise.
  • Warm heavy cream added before baking maintains moisture, ensuring soft rolls.

Keywords: sourdough cinnamon rolls, cinnamon rolls, sourdough dessert, homemade cinnamon rolls, cream cheese frosting, breakfast pastry, easy cinnamon rolls, enriched dough

Find it online: https://dinewithdylan.com/sourdough-cinnamon-rolls-with-cream-cheese-frosting-recipe/