Sourdough Cinnamon Rolls
Soft, tangy sourdough rolls swirled with cinnamon sugar and topped with a smooth cream cheese glaze.
Ingredients
For the Dough
- 2/3 cup whole milk 160ml
- 1/2 cup unsalted butter melted, 113g
- 1 large egg lightly beaten
- 1/2 cup active sourdough starter 100g
- 2 tbsp granulated sugar 25g
- 3 cups all-purpose flour 360g
- 1 tsp fine sea salt 5g
For the Filling
- 6 tbsp unsalted butter softened, 85g
- 1/2 cup granulated sugar 100g
- 1 tbsp ground cinnamon
- 1 tbsp all-purpose flour
For the Glaze
- 1/3 cup cream cheese softened, 75g
- 2 tbsp unsalted butter softened, 28g
- 1/2 cup powdered sugar sifted, 60g
- 1 to 2 tbsp milk
Instructions
- In the evening, make the dough. In a stand mixer bowl, whisk together the milk, melted butter, egg, sourdough starter, and granulated sugar. Add the flour and salt. Using the paddle attachment, mix on low until a shaggy dough forms. Cover and let rest for 30 minutes.
- Switch to the dough hook and knead on medium-low speed for 6 to 8 minutes, until the dough is smooth and pulls away from the sides of the bowl. Transfer the dough to a lightly oiled bowl, cover it, and let it rise at room temperature overnight, or for 8 to 12 hours, until doubled in size.
- The next morning, prepare the filling by mixing the softened butter, sugar, cinnamon, and flour in a small bowl until it forms a paste. Lightly flour a work surface and roll the dough into a 16x12-inch (40x30 cm) rectangle.
- Spread the filling evenly over the dough, leaving a 1/2-inch (1 cm) border on one of the long edges. Starting from the other long edge, roll the dough into a tight log. The seam should be facing down.
- Cut the log into 8 equal-sized rolls using a sharp knife or unflavored dental floss. Arrange the rolls cut-side up in a greased 9-inch round baking pan. Cover the pan and let the rolls rest in a warm spot for 1 to 2 hours, until they look puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 30 to 35 minutes, or until they are golden brown and cooked through. Let them cool in the pan for 15 minutes before transferring to a wire rack.
- While the rolls cool, make the glaze. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
- Spread the glaze over the warm cinnamon rolls before serving.
Notes
For a successful rise, your sourdough starter must be active and bubbly. Feed it 4 to 8 hours before you plan to mix the dough.
The overnight rise time can vary based on your kitchen's temperature. A warmer room will result in a faster rise.
For food safety, ensure rolls are baked to an internal temperature of 190°F to 200°F (88°C to 93°C).
The egg in this recipe is fully cooked during the baking process.