Introduction

These sourdough cinnamon rolls offer a delightful twist on a classic favorite, combining the tangy flavor of sourdough with a sweet, spiced filling. Perfect for a leisurely weekend morning, they bake up soft, fluffy, and topped with creamy frosting that melts into every bite.

The image shows a close-up view of soft, golden-brown cinnamon rolls arranged closely together in a white bowl. Each roll has several spiral layers, with the light brown dough creating a swirl pattern filled with a darker cinnamon layer. On top, thick, creamy white frosting is spread, covering much of the surface but still allowing the swirls of dough and cinnamon to show through in places. The texture of the frosting looks smooth and slightly glossy, adding a rich contrast to the warm tones of the cinnamon rolls. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams (1/3 cup) active sourdough starter
175 grams (3/4 cup) warm milk
30 grams (2 Tablespoons) dark brown sugar
57 grams (4 Tablespoons) unsalted butter, melted
5 grams (3/4 teaspoon) salt
1 large egg, room temperature
370 grams (2 1/2 cups + 2 Tablespoons) bread flour
120 grams (1/2 cup) heavy cream, warm (just before baking)
57 grams (1/4 cup) unsalted butter, softened
150 grams (2/3 cup) dark brown sugar
12 grams (5 teaspoons) ground cinnamon
28 grams (2 Tablespoons) unsalted butter, room temperature
55 grams (2 ounces) cream cheese, room temperature
15 grams (1 Tablespoon) heavy cream
90 grams (3/4 cup) powdered sugar

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F) until thoroughly mixed on low speed.
Step 2: Add the melted unsalted butter, salt, and room-temperature egg to the mixture. Mix on low until fully combined.
Step 3: Switch to the dough hook attachment. Gradually add the bread flour in 70-gram (1/2 cup) increments, mixing on medium speed and scraping the bowl between additions, until the dough pulls away from the bowl and feels tacky but not sticky.
Step 4: Knead the dough on medium speed for an additional 5 minutes.
Step 5: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 6 to 7 hours at 70°F.
Step 6: Once risen, turn the dough out onto a lightly floured surface and roll it into a 16 by 12-inch rectangle.
Step 7: Spread softened butter evenly over the dough’s surface.
Step 8: In a small bowl, mix dark brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
Step 9: Roll the dough tightly starting from the long edge closest to you into a log. Trim uneven edges and cut into 9 equal pieces using dental floss, string, or a sharp knife.
Step 10: Grease a 9×9-inch baking dish or cast iron skillet with butter, then place the rolls inside about 1/2 to 1 inch apart.
Step 11: Cover the dish with a damp towel and let the rolls rise again until noticeably puffy, about 3 to 4 hours at 70°F. Alternatively, cover with plastic wrap and refrigerate overnight, allowing a longer rise before baking.
Step 12: Preheat the oven to 350°F. Just before baking, pour warmed heavy cream over the rolls to keep them moist and soft during baking.
Step 13: Bake for 30 to 35 minutes, or until the tops are golden and the internal temperature reaches 190°F. Remove from oven and cool slightly on a wire rack.
Step 14: While cooling, prepare the cream cheese frosting by mixing softened butter and cream cheese until smooth. Add powdered sugar and heavy cream and blend until creamy.
Step 15: Spread the frosting over the warm cinnamon rolls so it melts into every crack and crevice. Serve and enjoy.

Tips & Variations

Use a kitchen scale for precise measurements to improve the dough consistency and baking results.
Light brown sugar can substitute for dark brown sugar in both dough and filling.
For a more polished appearance, slice the dough into strips with a pizza cutter before rolling each into a cinnamon roll.
If not baking the same day, refrigerate the shaped rolls covered with plastic wrap and allow extra rising time before baking.

Storage

Store leftover cinnamon rolls tightly wrapped at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a microwave or warm oven to restore softness. You can also freeze unbaked shaped rolls and bake them later after thawing and allowing a full rise.

How to Serve

The image shows close-up views of soft cinnamon rolls covered in smooth white cream cheese frosting. Each roll has a spiral pattern with a golden-brown dough layer beneath, visible around the edges and through parts of the frosting. The frosting looks thick and creamy, spread evenly on top of each roll, with some texture on the surface. The rolls are placed closely together in a white dish set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

This recipe relies on the tang and texture that sourdough starter provides, but you can experiment with instant yeast. Adjust the rising times accordingly and expect a different flavor profile.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. Gently poke it with a finger; if the impression remains, it has risen enough and is ready for shaping or baking.