Description
Soft and fluffy sourdough cinnamon rolls with cream cheese frosting.
Ingredients
Scale
- 100 g (1/3 cup) active sourdough starter
- 175 g (3/4 cup) warm milk
- 30 g (2 Tbsp) dark brown sugar
- 57 g (4 Tbsp) unsalted butter, melted
- 5 g (3/4 tsp) salt
- 1 large egg, room temperature
- 370 g (2 1/2 cups + 2 Tbsp) bread flour
- 120 g (1/2 cup) heavy cream, warm
- 57 g (1/4 cup) unsalted butter, softened (filling)
- 150 g (2/3 cup) dark brown sugar (filling)
- 12 g (5 tsp) ground cinnamon (filling)
- 28 g (2 Tbsp) unsalted butter, room temperature (frosting)
- 55 g (2 oz) cream cheese, room temperature (frosting)
- 15 g (1 Tbsp) heavy cream (frosting)
- 90 g (3/4 cup) powdered sugar (frosting)
Instructions
- Mix starter, sugar, and warm milk in a stand mixer bowl with paddle attachment.
- Add melted butter, salt, and egg. Mix until combined.
- Switch to dough hook, gradually mix in flour 70 g at a time.
- Knead for 5 more minutes at medium speed.
- Cover and let rise in a warm spot until doubled (6–7 hours).
- Roll dough into a 16 × 12 inch rectangle.
- Spread softened butter over dough.
- Mix cinnamon and sugar; sprinkle evenly on top.
- Roll dough from long edge, trim edges, slice into 9 equal rolls.
- Place rolls in greased baking dish, 1/2–1 inch apart.
- Cover and let rise again until puffy (3–4 hours).
- Preheat oven to 350°F. Pour warm heavy cream over rolls.
- Bake for 30–35 minutes until golden and internal temp reaches 190°F.
- Cool slightly on wire rack.
- Mix butter and cream cheese until smooth. Add powdered sugar and heavy cream; blend until creamy.
- Spread over warm rolls so frosting slightly melts into cracks.
Notes
- Make-Ahead Options: Bulk ferment overnight, shape & rise next morning.
- Shape rolls, refrigerate overnight, rise 3–4 hours before baking.
- Freeze shaped rolls, thaw overnight in fridge, rise 3–4 hours, then bake.
- Storage: Airtight container in fridge up to 2 days; bring to room temp before serving.
- Flour Choice: Bread flour gives soft, chewy texture. All-purpose works but produces slightly denser rolls.
- Prep Time: 8 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Sourdough, Cinnamon Rolls, Cream Cheese Frosting