Description
Delight in these tender, flavorful sourdough cinnamon rolls that combine the tangy depth of a sourdough starter with the warm sweetness of cinnamon and brown sugar. With a luscious cream cheese frosting, this recipe delivers soft, fluffy rolls with a perfectly balanced sweetness, ideal for a cozy breakfast or brunch.
Ingredients
Scale
Dough
- 100g active sourdough starter
- 175g warm milk
- 30g dark brown sugar
- 57g unsalted butter, melted
- 1 large egg
- 370g bread flour
- 1 tsp salt
Filling
- 150g dark brown sugar
- 12g ground cinnamon
- Softened unsalted butter (for spreading)
Frosting
- 28g unsalted butter, softened
- 55g cream cheese, softened
- 90g powdered sugar
Instructions
- Combine Starter, Sugar, and Milk: In a stand mixer bowl, mix together the active sourdough starter, dark brown sugar, and warm milk until the sugar dissolves and mixture is well combined.
- Add Butter, Salt, and Egg: Pour in the melted butter, add salt, and crack in the egg. Mix well to incorporate all ingredients smoothly.
- Incorporate Flour: Gradually add bread flour using the dough hook attachment, mixing until a smooth and elastic dough forms without any dry flour remaining.
- First Rise: Cover the dough and leave it in a warm spot to rise for 6-7 hours, or until it has doubled in size and shows bubbles from fermentation.
- Prepare Filling and Roll Dough: Roll out the dough into a large rectangle on a floured surface. Spread softened butter evenly over the surface, then sprinkle the cinnamon and dark brown sugar mixture evenly on top.
- Form Rolls: Tightly roll the dough from one edge into a log shape. Cut the log into equal sized pieces (about 9 rolls). Place them cut side up in a baking dish or on a lined baking tray.
- Second Rise: Cover the rolls and let them rise again in a warm area for 3-4 hours, until puffy and nearly doubled.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 30-35 minutes until they are golden brown on top and cooked through.
- Prepare Frosting: While the rolls bake, blend softened butter and cream cheese together until smooth. Gradually add powdered sugar and beat until light and creamy.
- Frost and Serve: Once the rolls are warm out of the oven, generously spread the cream cheese frosting over them. Serve immediately for the best flavor and texture.
Notes
- Ensure your sourdough starter is active and bubbly before starting for optimal rise.
- Warm milk should be about 100-110°F (38-43°C) to help activate the yeast without killing it.
- If needed, you can speed up the rising by placing dough in a slightly warmed oven (turned off) or a warm spot in your kitchen.
- Store leftover rolls in an airtight container in the refrigerator and reheat gently before serving.
- These rolls can be frozen after the second rise; thaw and bake as directed.
