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Sourdough Cinnamon Rolls

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Soft, pillowy sourdough cinnamon rolls with a bakery-style cinnamon sugar filling and a pourable cream cheese frosting.

Equipment

  • 9x13 baking pan
  • Rolling Pin
  • sharp knife or non-flavored dental floss to cut the rolls

Ingredients

DOUGH

  • 165 grams bubbly active sourdough starter
  • 278 grams warm whole milk
  • 50 grams melted butter
  • 1 whole egg
  • 1 egg yolk
  • 56 grams sugar
  • 500 grams all-purpose flour
  • 6 grams salt

FILLING

  • 115 grams softened butter room temperature, salted
  • 240 grams brown sugar
  • 2 TBS cinnamon
  • 1 tsp vanilla extract
  • 1 TBS corn starch
  • 120 grams heavy cream to pour over rolls before baking

CREAM CHEESE FROSTING

  • 115 grams full fat cream cheese softened
  • 55 grams salted butter softened
  • 240 grams powdered sugar sifted
  • 2 tsp vanilla extract
  • 2-4 TBS whole milk, to a pourable consistency

Instructions

Make the Dough

  • Melt the butter in a small saucepan over low heat. Add the milk and keep on a low heat until warm to the touch. Remove from heat.
    *If you are planning on doing the bulk ferment (first proof) overnight, don't warm the milk too much. The cooler milk temperature will help extend the dough proof time until the morning.
  • Add the warm milk and butter mixture to the bowl of a stand mixer with the dough hook attachment, along with the sourdough starter, egg, egg yolk, sugar, flour, and salt. Mix on low for about 5 minutes or until everything is fully combined. You may need to stop the mixer a couple of times to scrape the sides of the bowl. Cover the bowl and rest for 30 minutes.
  • After the dough has rested, knead on medium speed for 6-8 minutes until the dough is smooth, soft, and pulling away from the sides of the bowl. Do the windowpane test to confirm the gluten is properly developed before moving on.
    *The windowpane test: take a small piece of dough and stretch it gently between your fingers. If it stretches thin enough to let light through without tearing, it's ready! If not, knead for a few more minutes (example of the windowpane test below).
  • Transfer to a lightly oiled bowl and cover with cling wrap or a damp cloth.
  • Bulk ferment. Ferment at room temperature for around 6 hours or until puffy and roughly doubled.

Time to make Cinnamon Rolls! :)

  • Make the filling. In a small bowl, mix together the brown sugar, cinnamon, vanilla extract, and cornstarch until fully combined. Set aside. Make sure your salted butter is softened and ready to spread, it should be at room temperature, spreadable but not melted.
  • Shape. Lightly oil your surface, as well as your hands and the rolling pin. Turn the dough out onto the surface and roll horizontally first to get it to roughly 16" for 8 larger rolls or 24" for 12 smaller rolls, and then roll vertically to get your rectangle.
    Spread the softened butter evenly across the entire surface, leaving a very small border at the top of the dough.
    Sprinkle the cinnamon sugar filling evenly over the butter and gently press it in with your hands.
    Starting from the long edge closest to you, roll the dough up tightly into a log.
    Use unflavored dental floss or a sharp knife to cut into 8 large rolls or 12 smaller ones. Place cut-side up in a greased 9x13 pan. Each roll should be 2" thick.
    *Any leftover sugar mixture that comes out of the dough when cutting, just sprinkle on top of the rolls once they're in the pan.
  • Second proof. Cover and let proof at room temperature for 3-4 hours until puffy and the rolls are touching in the pan.
    This step requires patience, do not underproof.
  • Bake. Preheat oven to 350F (175C). Just before baking, pour the heavy cream evenly over the rolls.
    Bake for 20-25 minutes until golden on top and the centers are just set. You want them soft and pillowy, not crusty on top. Use a thermometer to check the insides are baked through. You are looking for an internal temperature of 190F (88C).
    Let cool for 10-15 minutes before frosting.
  • Make the frosting. Beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar, vanilla, and salt and beat until combined. Add milk one tablespoon at a time until you reach a pourable but not watery consistency.
  • Frost and serve. Pour the frosting generously over the warm rolls and let it melt down into all the crevices. Serve immediately.

Notes

Speeding up the proof: If your kitchen is cold and things are moving slowly, there are a few ways to give the fermentation a kick. A warming mat is my top recommendation and honestly one of the best investments you can make in your bread baking journey. Another great option is your oven with just the light on. Turn the oven on for 5 minutes, turn it off, then place your dough inside. The residual warmth creates a lovely little proofing environment without getting too hot.
Frosting consistency: This frosting is meant to be pourable. Add the milk gradually and stop when it is just loose enough to drizzle. It will set slightly as it cools but stays silky and soft.
Storage: Unfrosted rolls store well covered at room temperature for up to 2 days. Reheat at 300F for 8 minutes or in the microwave for 20-30 seconds, then frost and serve. Frosted rolls are really best eaten fresh. Unfrosted rolls freeze beautifully for up to 1 month. And the frosting freezes wonderfully too! I always make extra and keep a batch in the freezer so it is ready to go whenever I need it.
This dough: The baker's percentages are almost identical to my Sourdough Soft Sandwich Bread. A little more sugar, a touch less salt (to help it rise faster), one egg yolk for extra richness. Once you know this dough, you know it for everything!