Go Back
undefined

Sourdough Cinnamon Rolls That Melt in Your Mouth

These Sourdough Cinnamon Rolls are a delightful breakfast treat, featuring a rich flavor and a soft, fluffy texture that everyone will love.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup Active Sourdough Starter Ensure it's bubbly for best results.
  • 1 cup Milk Room temperature.
  • ½ cup Unsalted Butter Melted and cooled.
  • 2 teaspoons Vanilla Extract Or almond extract for a twist.
  • 2 Large Eggs Room temperature.
  • 4 cups All-Purpose Flour Can substitute with bread flour.
  • ½ cup Granulated Sugar Or brown sugar for deeper flavor.
  • 1 teaspoon Fine Sea Salt Essential for dough development.
Filling
  • ½ cup Unsalted Butter Softened for easy spreading.
  • ½ cup Packed Light Brown Sugar Or coconut sugar as a healthier option.
  • 2 tablespoons Ground Cinnamon Freshly ground is the best choice.
Frosting
  • ¼ cup Unsalted Butter Softened.
  • 8 ounces Cream Cheese Full-fat yields the best flavor.
  • 2 cups Powdered Sugar Avoid granulated for frosting texture.
  • 1 pinch Fine Sea Salt Recommended for balance.

Equipment

  • Stand Mixer
  • Baking Dish
  • Kitchen thermometer

Method
 

Preparation
  1. In a stand mixer, whisk together 1 cup of active sourdough starter and 1 cup of room temperature milk until smooth.
  2. Gradually add ½ cup of melted butter, 2 teaspoons of vanilla extract, 2 large eggs, ½ cup of granulated sugar, and 1 teaspoon of fine sea salt, mixing on low speed.
  3. Gradually incorporate 4 cups of all-purpose flour into the mixture.
  4. Attach the dough hook and knead for 8-10 minutes until the dough is soft and pulls away from the sides of the bowl.
  5. Transfer the kneaded dough to a lightly greased bowl, cover with damp cloth or plastic wrap, and let it rise for 2 hours or refrigerate overnight.
  6. Roll the dough into a rectangle about 17x10 inches.
  7. Spread ½ cup of softened butter evenly over the surface of the rolled-out dough.
  8. Mix together ½ cup of packed light brown sugar and 2 tablespoons of ground cinnamon, then sprinkle this mixture across the buttered dough.
  9. Slice the dough into 12 equal strips and tightly roll each strip into a spiral.
  10. Cover the assembled rolls with a clean kitchen towel and let them rise for 2-3 hours until puffy.
  11. Preheat your oven to 400°F (200°C) and bake for 18-20 minutes until golden brown.
  12. While the rolls are baking, make the cream cheese frosting by beating together ¼ cup of softened unsalted butter and 8 ounces of cream cheese.
  13. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until fluffy.
  14. Spread the prepared frosting generously over the warm rolls once they come out of the oven.

Notes

For best results, proof the dough overnight and ensure your sourdough starter is active.