Sourdough Cinnamon Rolls Recipe
Soft, fluffy sourdough cinnamon rolls made with an active starter, bread flour, and a softened-butter cinnamon filling. Mix the night before and bake fresh in the morning. Perfect for Mother's Day brunch.
Ingredients
Dough
- 360g bread flour, plus more for dusting
- 100g active sourdough starter, bubbly and at peak
- 180g whole milk, warmed to 90°F
- 85g unsalted butter, softened
- 1 large egg
- 3 tbsp granulated sugar
- 1 tsp salt
Filling
- 6 tbsp unsalted butter, softened
- 1 cup packed brown sugar
- 1 tbsp ground cinnamon
- Pinch of cardamom (optional)
- 1 tbsp all-purpose flour
Cream Cheese Frosting
- 1 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 to 1½ cup powdered sugar
- 1 tsp vanilla extract
- 1 to 2 tbsp whole milk
Instructions
- Whisk milk, starter, egg, and sugar together. Add flour and salt, mix to a shaggy dough, and knead 5 to 8 minutes until smooth.
- Flatten dough, add softened butter in pieces, and knead 3 to 4 minutes until fully incorporated.
- Place in an oiled bowl, cover, and bulk ferment at room temperature 8 to 12 hours overnight.
- Mix filling ingredients into a thick paste.
- Roll dough into a 16x12 inch rectangle. Spread filling evenly, leaving a half-inch border along one long edge.
- Roll into a tight log, seal the seam, and cut into 9 to 12 rolls.
- Place in a greased 9x13 pan. Cover and proof 1 to 2 hours at room temperature.
- Optional: pour ½ cup heavy cream over rolls before baking.
- Bake at 350°F for 30 to 40 minutes to 190°F internal temperature.
- Cool 15 minutes, then frost with cream cheese frosting.
Notes
Use an active, peaked starter for best rise. Softened butter in the filling prevents leaking. Apply frosting while rolls are still warm so it melts into the swirls. Rolls keep 2 to 3 days at room temperature or up to 3 months frozen.