Go Back
–+ rolls

Sourdough Cinnamon Rolls

These sourdough cinnamon rolls combine a soft, pillowy dough and a rich, cinnamon-sugar filling, all topped with creamy icing. Perfect for a weekend baking project, these rolls are worth the wait and will surely become a family favorite. With several options to prepare ahead, you'll always have a batch ready to enjoy for breakfast or brunch. Enjoy the cozy aroma and taste of homemade goodness!"
No ratings yet
Save Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Fermentation and Proof Time 20 hours
Total Time 20 hours 35 minutes
Course Baking Recipes + Tips
Cuisine American
Servings 12 rolls
Calories 562 kcal

Equipment

  • 1 Kitchen Scale
  • 1 Silicone Baking Mat, Katbite Large Baking Mat Set of 3-2 Half Sheets Mats (11 5/8" x 16 1/2") + 1 Quarter Baking Sheets, Reusable & Nonstick Bakeware Mats for Cookies, Macarons, Bread and Pastry
  • Rolling Pin

Ingredients
  

Roll Dough

  • 200 grams lukewarm milk (2% or whole) ¾ cup (Note 1)
  • 76 grams softened butter ⅓ cup
  • 100 grams sourdough starter
  • 2 eggs
  • 100 grams granulated sugar ½ cup
  • 6 grams salt 1 teaspoon
  • 700 grams bread flour

Cinnamon Sugar Filling

  • 1 cup light brown sugar packed
  • 3 tablespoons cinnamon
  • ⅓ cup softened butter

Cream Cheese Icing

  • 6 tablespoons softened butter
  • ¼ cup softened cream cheese
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 ½ cups powdered sugar sifted

Instructions
 

Mixing Dough and Bulk Fermentation

  • Warm 200 grams of milk (until lukewarm) and melt ⅓ cup of butter and add to a stand mixer and mix with a paddle or whisk attachment.
  • Add the 100 grams of sourdough starter and 2 eggs and mix until combined.
  • Add ½ cup of sugar and 1 teaspoon of salt and mix.
  • Switch the mixer to a dough hook and add the 700 grams of bread flour. Knead the dough for about 4-5 minutes. The dough should be soft but not sticky and should pull away from the sides of the bowl.
  • Cover the bowl with plastic wrap and let it rise in a warm area (78-80 degrees is preferable) for 4 hours ( it will not and should not double in size)
  • After 4 hours place the dough in the fridge for 12-48 hours until you are ready to form the rolls.
    *Note, if you are in a hurry you can form the rolls after the 4 hour rise but the cold fermentation allows the dough to develop a richer flavor profile. The dough is able to relax which makes it more pliable, easier to shape and handle as well.

Shape and Fill

  • Take the dough out of the fridge and let it sit at room temperature while you prepare the filling.
  • Soften ⅓ cup of butter
  • Mix in one cup of brown sugar and three tablespoons of cinnamon and set aside.
  • Roll the cinnamon roll dough out on a silicone mat or a lightly floured surface with a rolling pin into a rectangle. It should be roughly 16x12 inches and even thickness.
  • Distribute the butter cinnamon sugar mix evenly on the dough's surface using a spatula.
  • Roll up a longside of the dough, to create one long roll.
  • Cut the roll, seam side down, with a sharp serrated knife into 12 equal pieces.
  • Place the slices in a 9x13 greased dish and cover with plastic wrap.

Proofing

  • Allow the rolls to proof in a warm environment (80-85 degrees) for 3-4 hours. You can place the rolls in a cold oven with the light turned on to simulate the needed environment.
  • The rolls should rise and become puffy. When they are lightly touched they will feel soft and airy. If they feel dense do not bake them and let them continue to rise.
    *Note: If the dough springs back right away it means they need to rise longer. If the dough stays indented with just a little bit of spring, they are ready to be baked. If they did not rise, it's possible the starter was not ripe enough to allow for a proper rise.

Bake and Spread Cream Cheese Frosting

  • Preheat the oven to 350 degrees.
  • Uncover the rolls and bake for 25 minutes (bake times may vary based on individual ovens). Rolls should be slightly golden on the edges when done.
  • *Note:If your oven tends to run hotter in the back you can rotate the rolls while baking half way through to ensure even browning.
  • While the rolls are baking, mix the cream cheese icing.
  • Whip together with a whisk attachment, 6 tablespoons softened butter, ¼ cup cream cheese until combined. Add the ½ tsp vanilla and ⅛ tsp of salt. Add 1 ½ cups powdered sugar, ½ cup at a time and whisk until it's combined and fluffy, about 1-2 min.
  • Allow the rolls to cool for about 5 minutes and spread the icing over the top of the rolls.
  • Serve and enjoy!

Notes

Note: To Freeze Rolls for later baking: After shaping the rolls and placing them in a dish, skip the proofing step, cover them with two layers of plastic wrap, and pop them in the freezer. The night before baking, replace them with new plastic wrap (to prevent condensation) and defrost at room temperature overnight for 10-12 hours. Bake in the morning following the Bake and Icing directions

Nutrition

Calories: 562kcalCarbohydrates: 88gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 383mgPotassium: 138mgFiber: 3gSugar: 42gVitamin A: 628IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg
Keyword breakfast, cinnamon, rolls, sourdough
Well, what did you think?Please rate this recipe here! It helps other readers and also helps to support our site.