Description
Learn how to make soft and flavorful sourdough cinnamon rolls recipe with this easy recipe. Perfectly sweet, tangy, and topped with creamy glaze!
Ingredients
1. the Dough
- 1 cup (240 ml) sourdough starter (active and bubbly)
- 3/4 cup (180 ml) whole milk (warm)
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 4 tbsp (60 g) unsalted butter (softened)
- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
2. the Filling
- 1/2 cup (100 g) brown sugar (packed)
- 2 tbsp ground cinnamon
- 4 tbsp (60 g) unsalted butter (softened)
3. the Cream Cheese Glaze
- 4 oz (113 g) cream cheese (softened)
- 2 tbsp (30 g) unsalted butter (softened)
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp (30 ml) milk
Instructions
Start by combining the sourdough starter, warm milk, sugar, egg, softened butter, flour, and salt in a large mixing bowl. Stir everything until combined a rough dough. Knead the dough for 8–10 minutes until it’s smooth and stretchy. If you’re using a stand mixer, let the dough hook handle the kneading for about 5 minutes.
Transfer the whole dough into a greased bowl and place after covering it up with some greased plastic wrap. Let it rest at room temperature overnight, or for 8–12 hours, until it doubles in size. During this time, the dough develops its signature sourdough tang and a soft texture.
The following morning, scatter the soda and powder over the flour. Mix very gently. This process guarantees the rolls have a fluffy, delicate taste.
Roll the dough out on a floured surface into a rectangle about 12×18 inches. Try to keep the thickness even so the rolls bake uniformly.
In a small bowl, combine the softened butter, brown sugar, and ground cinnamon to make a smooth mixture. Spread filling mixture on top of the rolled-out dough, leaving a small border from where the dough is about to join together so the filling does not ooze out while rolling.
From a long side, roll the dough up to a log. Cut the log into twelve evening pieces with a dental floss, or a sharp knife. Place the rolls in a greased 9 x 13 inch pan, ensuring there is space between them to allow for rising.
Heat your oven in advance to 375°F (190°C). Bake the rolls for 25–30 minutes, or until they’re golden brown on top and your kitchen smells incredible.
As the rolls cool slightly, Whisk together the cream cheese and butter in a small bowl until the mixture is smooth and creamy. Add the powdered sugar, vanilla extract, and milk, mixing until you get a creamy glaze. Spread it generously over the warm rolls
Notes
- Use a well-fed sourdough starter for best results.
- Let the dough rest for at least 1 hour for optimal rise and flavor.
- The glaze is optional but adds a sweet finish to the cinnamon rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: sourdough cinnamon rolls, homemade cinnamon rolls, cinnamon rolls with glaze, sourdough recipe, soft cinnamon rolls, easy cinnamon rolls