Breads & Bakingbiggerbolderbaking2.0
Sourdough Cinnamon Rolls
My sourdough cinnamon rolls are soft, gooey, bakery-style rolls with overnight proofing, deep flavor, and a luscious cream cheese glaze.
👥 9 Servings⏱️ Prep & Cook: 15h 15m⏳ Prep: 40 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- knife
- oven
- microwave
📝 Preparation Steps
1
To Make the Sourdough Cinnamon Roll Dough (⏱️ 4 hours and ⏱️ 30 minutes)
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cup
2
In the bowl of a stand mixer with a dough hook, add the flour, sugar and salt.
salt1 teaspoon(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoons½ teaspoon salt(4 oz/115 g) powdered sugar (, sifted)1 cup
3
In a measuring jug whisk together the eggs, sourdough starter and milk.
large eggs (, at room temperature)4(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoons(4 oz/115 g) powdered sugar (, sifted)1 cup
4
Turn the machine on medium speed and pour in the wet ingredients, then toss in the butter. Knead until smooth and glossy, about ⏱️ 8 - 10 minutes. The dough will be very soft.
5
Transfer to an oiled bowl, cover with cling wrap and a tea towel, and let proof in a warm place for about ⏱️ 4 hours or until doubled.
6
To Make the Cinnamon-Sugar Filling
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cup
7
In a small bowl, mix together the butter, sugar, cinnamon, flour and salt until evenly combined. Set aside.
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cupsalt1 teaspoon½ teaspoon salt
8
To Assemble and Rest the Sourdough Cinnamon Rolls (⏱️ 8 hours or overnight)
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cup
9
Butter and line with parchment a 10-inch (25 cm) springform pan. Set aside.
10
On a lightly floured surface, roll the dough into a 16 x 20 inch (40 x 50 cm) rectangle.
11
Spread the Cinnamon-Sugar Filling evenly over the dough, leaving a ½ inch (12 mm) border along both long edges.
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cup
12
Starting from a long edge, roll the dough into a tight log.
13
Using a serrated knife, cut the log into 9 equally-sized pieces, about 2 inches (5 cm) long.
14
Arrange the rolls cut-side up in the prepared pan (8 around the edge and 1 in the center). Cover with cling wrap and a tea towel, and refrigerate overnight.
15
To Proof the Sourdough Cinnamon Rolls (⏱️ 2 hours)
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cup
16
In the morning, place the cinnamon rolls in a warm place to proof until doubled in size, about ⏱️ 2 hours.
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cup
17
Toward the end of the rising time, preheat the oven to 350°F (180°C).
18
To Bake the Sourdough Cinnamon Rolls
(8 oz/225 g) active sourdough starter1 cup(3 oz/85 g) butter (, softened)6 tablespoonsground cinnamon1 tablespoon(4 oz/115 g) powdered sugar (, sifted)1 cup
19
Bake for 30–⏱️ 35 minutes, until golden brown.
20
Let cool in the pan for ⏱️ 15 minutes, then release the sides of the pan and transfer the rolls to a serving plate.
21
To Make the Glaze and Serve
22
In a small bowl, whisk together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
23
Spread the glaze over the warm rolls and serve immediately.
24
Enjoy with a cup of coffee. These rolls are best the day they are made, but you can store cooled leftovers in an airtight container in the refrigerator for 2 days. Reheat in the microwave for ⏱️ 30 seconds or in a 350°F (180°C) oven for about ⏱️ 3 minutes.
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