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Sourdough-Cinnamon-Rolls-Recipe

Sourdough Cinnamon Rolls

Recipe Author: Naomi

These Sourdough Cinnamon Rolls are bursting with flavor thanks to a soft dough enriched with butter, eggs, and an active sourdough starter. Perfect for a comforting breakfast or a sweet snack, these rolls are sure to delight anyone looking for an easy homemade treat.

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  • Prep Time 40 minutes
  • Cook Time 35 minutes
  • Yield 9 rolls 1x

Ingredients

Scale
  • 3 ½ cups (17 ½ oz/497 g) bread flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup (8 oz/225 g) active sourdough starter
  • ½ cup (4 fl oz/120 ml) whole milk, lukewarm
  • ½ cup (4 oz/115 g) butter, cubed and softened
  • 6 tablespoons (3 oz/85 g) butter, softened
  • ½ cup (4 oz/115 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • ½ cup (4 oz/115 g) cream cheese, softened
  • ¼ cup (2 oz/57 g) butter, softened
  • 1 cup (4 oz/115 g) powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. In the bowl of a stand mixer, combine the flour, sugar, and salt.
  2. In a jug, whisk together the eggs, sourdough starter, and lukewarm milk.
  3. Mix on medium speed while adding the wet ingredients and the cubed butter until the dough is smooth and glossy—about 8 to 10 minutes.
  4. Transfer the dough to a greased bowl, cover with cling wrap and a tea towel, and let it proof in a warm spot for about 4 hours until it doubles in size.
  5. In a small bowl, blend the softened butter, sugar, cinnamon, flour, and salt for the filling, and set it aside.
  6. Butter and line a 10-inch springform pan with parchment paper.
  7. On a lightly floured surface, roll the dough into a 16 x 20 inch rectangle.
  8. Evenly spread the cinnamon-sugar filling over the dough, leaving a ½ inch border along both long edges.
  9. Roll the dough starting at one long edge to form a tight log.
  10. Cut the log into 9 equal pieces, roughly 2 inches long, and arrange them cut-side up in the prepared pan, covering it with cling wrap and a towel before refrigerating overnight.
  11. In the morning, allow the rolls to proof in a warm area for 2 hours or until doubled in size.
  12. Preheat the oven to 350°F (180°C) around the end of the rising time.
  13. Bake the rolls for 30–35 minutes until golden brown.
  14. Cool in the pan for 15 minutes, and then transfer them to a serving plate.
  15. For the glaze, whisk the cream cheese, softened butter, powdered sugar, and vanilla until smooth and drizzle over the warm rolls before serving.

Notes

These rolls are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat leftover rolls in the microwave for 30 seconds or in a preheated oven for about 3 minutes.
Make sure to use an active sourdough starter for best results.

Nutrition

  • Serving Size: 1 roll
  • Calories: 290
  • Sugar: 12g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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Find it online: https://velvetcrust.com/sourdough-cinnamon-rolls/