Sourdough Cinnamon Rolls Recipe
Soft, tangy sourdough cinnamon rolls topped with cream cheese frosting. The perfect balance of sweet and sour, with a wonderfully tender texture.
Print Pin Servings: 12 rolls
Calories: 385kcal
Cost: $13
Equipment
- Large mixing bowl (5-quart capacity or larger)
- Stand mixer with dough hook attachment (or use hands for kneading)
- Measuring cups (both dry and liquid measures)
- Measuring spoons
- Digital kitchen scale for precise measurements
- Rubber spatula
- Wooden spoon
Ingredients
the Dough:
- 1 cup active sourdough starter 100% hydration
- 4 cups all-purpose flour
- ½ cup warm whole milk
- ¼ cup granulated sugar
- ⅓ cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon salt
the Filling:
- ¾ cup brown sugar packed
- 2 tablespoons ground cinnamon
- ⅓ cup unsalted butter softened
- Pinch of salt
the Cream Cheese Frosting:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix starter, warm milk, and sugar in a large bowl
- Add butter, eggs, and salt; mix well
- Gradually add flour until shaggy dough forms
- Knead 8-10 minutes until smooth
- Cover; ferment 4-6 hours until doubled
- Mix filling ingredients
- Roll dough to 18x24 inch rectangle
- Spread with butter and cinnamon-sugar mixture
- Roll tightly; cut into 12 pieces
- Place in greased 9x13 pan
- Rise 2-3 hours or overnight in fridge
- Bake at 375°F for 25-30 minutes
- Mix frosting ingredients until smooth
- Frost while warm
Notes
- Use active, bubbly starter
- All ingredients should be room temperature
- Can be prepared ahead and refrigerated overnight
- Freezes well up to 3 months
Nutrition
Calories: 385kcal | Carbohydrates: 54g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 245mg | Potassium: 85mg | Fiber: 2g | Sugar: 24g | Vitamin A: 450IU | Calcium: 45mg | Iron: 2mg