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Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 129 reviews

This Sourdough Cinnamon Rolls recipe combines the tangy depth of sourdough starter with the warm, sweet flavors of cinnamon and brown sugar, wrapped in soft, tender bread and topped with a luscious cream cheese frosting. The rolls undergo a lengthy fermentation for that perfect fluffy texture and complex flavor, making them an indulgent, homemade treat perfect for breakfasts, brunches, or special occasions.

Ingredients

Scale

Dough

  • 100 grams (1/3 cup) active sourdough starter
  • 175 grams (3/4 cup) warm milk (no hotter than 120°F)
  • 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

Filling

  • 57 grams (1/4 cup) unsalted butter, softened
  • 150 grams (2/3 cup) dark brown sugar
  • 12 grams (5 teaspoons) ground cinnamon

Baking Liquid

  • 120 grams (1/2 cup) heavy cream, warm (just before baking)

Cream Cheese Frosting

  • 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

  1. Prepare the Dough: 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). Mix on low speed until fully combined.
  2. Add Fat and Egg: Add melted unsalted butter, salt, and the room-temperature egg to the mixture. Continue mixing on low speed until fully incorporated.
  3. Knead the Dough: Switch to the dough hook attachment and gradually add the bread flour in 70g increments, mixing on medium speed. Scrape down the bowl between additions. The dough should pull away from the sides and feel tacky but not sticky. Continue kneading for about 5 more minutes at medium speed.
  4. First Rise: Cover the bowl with a clean towel, plastic wrap, or reusable shower cap, and let the dough rise in a warm spot until doubled in size, approximately 6-7 hours at 70°F. Rising time may vary depending on kitchen temperature.
  5. Shape the Rolls: Transfer the risen dough to a lightly floured surface and roll it into a 16 x 12-inch rectangle. Spread the softened butter evenly over the dough surface.
  6. Add Filling: Mix the dark brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
  7. Roll and Cut: Starting from the long edge closest to you, roll the dough into a log. Trim uneven edges and cut into nine equal pieces using unflavored dental floss, string, or a sharp knife (about 1 3/4 inches per roll). Alternatively, slice into strips and roll each for a polished look.
  8. Second Rise: Grease a 9 x 9-inch (2 quart) baking dish or a large cast iron skillet with butter. Place the cinnamon rolls in the dish about 1/2 to 1 inch apart. Cover with a damp towel and let rise for 3-4 hours at 70°F until puffy and increased noticeably in size. If not baking the same day, refrigerate overnight covered with plastic wrap and allow extra time to rise before baking.
  9. Preheat and Prepare for Baking: Preheat the oven to 350°F. Just before baking, warm the heavy cream and pour it over the top of the risen cinnamon rolls to keep them soft during baking.
  10. Bake: Bake the rolls for 30-35 minutes or until golden brown on top and an internal temperature of 190°F is reached. Remove from oven and cool slightly on a wire rack.
  11. Prepare Frosting: While the rolls cool, beat together the room temperature unsalted butter and cream cheese until creamy. Add powdered sugar and heavy cream and mix until smooth.
  12. Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls using an offset spatula, allowing it to melt slightly into the rolls. Serve warm and enjoy!

Notes

  • For best accuracy, weigh ingredients with a kitchen scale rather than using volume measurements.
  • Light brown sugar can be substituted for dark brown sugar for both dough and filling.
  • Rise times depend heavily on kitchen temperature: warmer environments speed up fermentation and rising, while cooler temperatures slow it down.
  • For make-ahead convenience, shaped cinnamon rolls can be refrigerated overnight after the second rise and baked the next day. Allow extra rising time if baking from cold.
  • Warming the heavy cream before pouring over rolls prior to baking helps maintain softness in the finished rolls.

Keywords: sourdough cinnamon rolls, homemade cinnamon rolls, sourdough baking, cinnamon roll recipe, cream cheese frosting, breakfast rolls

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