Sourdough Cinnamon Rolls
These soft, slightly tangy rolls are made with a rich cinnamon-sugar swirl and topped with a silky cream cheese frosting, making them perfect for brunch or a sweet treat anytime.
Ingredients
For the Base (Dough)
- 100 grams 100 grams (1/3 cup) active sourdough starter Use active sourdough starter for best results.
- 175 grams 175 grams (3/4 cup) warm milk (no hotter than 120°F) Keep milk below 120°F to maintain starter viability.
- 30 grams 30 grams (2 Tablespoon) dark brown sugar Optional: use light brown sugar for milder taste.
- 57 grams 57 grams (4 Tablespoons) unsalted butter, melted Melted before mixing.
- 5 grams 5 grams (3/4 teaspoon) salt
- 1 large 1 large egg, room temperature Use room temperature egg for even mixing.
- 370 grams 370 grams (2 1/2 cups + 2 Tablespoons) bread flour Bread flour provides a chewier and structured roll.
For the Filling & Bake
- 57 grams 57 grams (1/4 cup) unsalted butter, softened (for spreading)
- 150 grams 150 grams (2/3 cup) dark brown sugar
- 12 grams 12 grams (5 teaspoons) ground cinnamon
- 120 grams 120 grams (1/2 cup) heavy cream, warm (just before baking) Warm to about 100–110°F.
For the Cream Cheese Frosting
- 28 grams 28 grams (2 Tablespoons) unsalted butter, room temperature
- 55 grams 55 grams (2 ounces) cream cheese, room temperature
- 15 grams 15 grams (1 Tablespoon) heavy cream
- 90 grams 90 grams (3/4 cup) powdered sugar
Instructions
Mix the starter and liquid
- Add 100g active starter, 30g dark brown sugar, and 175g warm milk to the stand mixer bowl with the paddle. Mix on low until combined. The mixture should look smooth and slightly glossy.
Add fat, egg, and salt
- Mix in 57g melted unsalted butter, 5g salt, and 1 room-temperature egg on low until fully combined.
Add flour and knead
- Switch to the dough hook. Add 370g bread flour in 70g increments, mixing on medium until each addition incorporates. Scrape the bowl between additions. Continue kneading for another 5 minutes until the dough pulls away from the bowl and feels tacky, not sticky.
First rise (bulk fermentation)
- Cover the bowl with a towel or plastic wrap and let rise in a warm spot until doubled, about 6–7 hours at 70°F.
Shape and fill
- Turn dough onto a lightly floured surface. Roll to a 16" x 12" rectangle. Spread 57g softened butter over the surface. Mix 150g dark brown sugar with 12g cinnamon and sprinkle over the butter. Roll from the long edge into a log, trim uneven ends, and cut into 9 equal rolls.
Final proof
- Grease a 9"x9" (2 qt) baking dish or cast iron skillet. Place rolls 1/2" to 1" apart. Cover and let rise until noticeably puffy, about 3–4 hours at 70°F.
Bake and frost
- Preheat oven to 350°F. Just before baking, pour 120g warmed heavy cream over the rolls. Bake for 30–35 minutes until tops are golden and internal temp reaches 190°F. For frosting, beat 28g butter and 55g cream cheese until smooth, then add 90g powdered sugar and 15g heavy cream; mix until smooth and spread over warm rolls.
Notes
Use a kitchen scale for best results. Dough should be tacky, not overly floured. For cleaner slices, chill log before cutting.