Sourdough Cinnamon Rolls
Indulge in the ultimate combination of tangy and sweet with these irresistible sourdough cinnamon rolls! This recipe takes the classic cinnamon roll to the next level with the rich, complex flavor of an active sourdough starter, creating a tender, pillowy dough that’s both satisfying and unique. Filled with a luscious swirl of brown sugar and cinnamon, these rolls are baked to golden perfection and smothered in a creamy, melt-in-your-mouth glaze made with cream cheese, powdered sugar, and vanilla. Perfect for a leisurely breakfast or a cozy brunch, these rolls can be made overnight for added convenience. Uniting the art of sourdough baking with decadent comfort, these cinnamon rolls are a truly unforgettable treat for any occasion.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 100 grams Sourdough starter (active and bubbly)
- 240 milliliters Milk (lukewarm)
- 60 grams Unsalted butter (softened)
- 50 grams Granulated sugar
- 1 unit Large egg
- 6 grams Salt
- 150 grams Brown sugar (for filling)
- 15 grams Ground cinnamon
- 60 grams Unsalted butter (melted, for filling)
- 60 grams Cream cheese (softened, for glaze)
- 100 grams Powdered sugar (for glaze)
- 15 milliliters Milk (for glaze)
- 5 milliliters Vanilla extract (for glaze)
Instructions
In a large mixing bowl, combine the sourdough starter, lukewarm milk, granulated sugar, and egg. Mix until well combined.
Gradually add the all-purpose flour and salt to the wet ingredients and mix until a shaggy dough forms.
Add the softened unsalted butter and knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook attachment.
Place the dough into a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 6-8 hours, or until doubled in size. For overnight rolls, refrigerate the dough for up to 12 hours after the initial rise.
After the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle (approximately 40x30 cm).
Brush the melted butter over the dough, leaving a small border around the edges.
In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal it.
Cut the log into 12 equal pieces and arrange them, cut side up, in a greased 9x13-inch baking pan.
Cover the pan with a damp towel and let the rolls rise again until puffy, about 1-2 hours.
Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
While the rolls are baking, prepare the glaze by whisking together the softened cream cheese, powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Once the rolls are baked, let them cool slightly before spreading the glaze on top.
Serve warm and enjoy!
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 699.4 g | 254% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 309.9 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 771 mg | 59% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
