Description
Delicious sourdough cinnamon rolls with cream cheese frosting, perfect for breakfast or a sweet treat.
Ingredients
Scale
- ¾ cup milk (or plant-based milk)
- ½ cup active sourdough starter, bubbly and freshly fed
- ¼ cup honey (or sub maple syrup)
- 2 large eggs
- 8 tablespoons butter, melted, cooled
- 1 ½ teaspoons salt
- 4 cups all-purpose flour (use half bread flour and half all-purpose for the best texture and loft) spooned and leveled
- 2 tablespoons softened butter
- ½ cup brown sugar
- 4 teaspoons cinnamon
- 4 ounces cream cheese (room temp)
- 4 tablespoons butter (softened or room temp)
- ½ cup powdered sugar, more to taste
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- In a large bowl or stand mixer using the whisk attachment, whisk milk, starter, honey, eggs, salt, and butter until combined.
- Switch to paddle attachment and add the 4 cups of flour, a cup at a time and mix, scraping down the sides, incorporating all the flour; you’ll have a thick, craggy, sticky dough.
- Let the dough rest 15 minutes, change to the dough hook, and knead for 7-8 minutes on medium-low (2nd setting). Dough should be smooth, elastic, and pull completely away from the sides of the bowl. (Feel free to knead the dough by hand on a floured counter).
- If it continues to stick to side of the bowl, add a tablespoon or two of flour, knead for a minute or so, and repeat as needed, until it pulls away.
- Form a ball, coat it in melted butter (or olive oil) and cover it at room temperature for 12 hours, or until almost doubled. If it overproofs, it can get unpleasantly sour – so better to go slightly under.
- Pour the dough onto a floured surface and roll it out using a rolling pin into a 12×16-inch rectangle. Brush with softened butter.
- Mix cinnamon and brown sugar together in a small bowl, and sprinkle over the butter.
- Roll the dough starting at a shorter edge. Pinch the outer seam together and place it seam side down. Using a bench scraper or knife, cut into 12 equal pieces and place them in a butter-greased 9×13-inch baking pan.
- Let rise 1-1½ hours or until puffed.
- Preheat oven to 375F.
- Bake on the middle rack until golden (25-27 minutes) and internal temp reaches 200°F.
- To make the cream cheese frosting, whip the cream cheese and butter together until creamy and smooth using the paddle attachment, then add the powdered sugar, salt and vanilla.
- Spread some frosting over the rolls while they are still warm. Save any extra to serve on the side.
Notes
- Make sure your sourdough starter is bubbly and freshly fed for the best results.
- If the dough overproofs, it can become unpleasantly sour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg