The Best Sourdough Cinnamon Rolls
Pillowy soft, the perfect amount of gooey cinnamon filling and a delicious cream cheese icing make these sourdough cinnamon rolls the best ever. Follow these directions to make them with 100% natural yeast and bake them in time for a weekend brunch. We love eating these sourdough cinnamon rolls on holidays and whenever we have a hankering for an incredible sweet roll.
Ingredients
Sweet Stiff Levain (10-12 hours/overnight at 78ºF)
- 20 grams sourdough starter
- 20 grams granulated sugar
- 100 grams all purpose flour
- 50 grams water
Sourdough Cinnamon Rolls
- 180 grams levain
- 440 grams warm whole milk about 1 3/4 cup, see recipe notes
- 113 grams unsalted butter, melted about 1/2 cup
- 115 grams granulated sugar about 1/2 cup
- 2 large eggs about 100 grams total
- 12 grams salt about 1 1/2 teaspoons
- 950 grams bread flour about 6-7 cups
Cinnamon Roll Filling
- 113 grams unsalted butter very soft or melted, 1/2 cup
- 200 grams packed brown sugar about 1 cup
- 8 grams ground cinnamon about 1 Tablespoon
- 10 grams all purpose flour about 1 Tablespoon
Cinnamon Roll Frosting
- 113 grams unsalted butter softened, 1/2 cup
- 57 grams cream cheese softened, 1/4 cup
- 250 grams powdered sugar about 2 cups
- 30 grams heavy cream about 2 Tablespoons
- 5 grams vanilla extract about 1 teaspoon
- 2 grams maple extract about 1/2 teaspoon
- pinch of salt to taste
Instructions
Levain (12 hours, overnight)
- Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.
Sourdough Cinnamon Rolls
- Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.
- Add the sugar, eggs, salt and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth.
- At the end of about 4 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again.
- Overnight Refrigeration: At this point, after the bulk fermentation has finished, cover the dough and put it in the refrigerator. Proceed with the recipe the next day, shaping and proofing the rolls before baking. This allows you to time the cinnamon rolls for breakfast or brunch if desired. If you prefer to shape the rolls and bake them the same day, skip the overnight refrigeration and proceed with the recipe.
- Mix up the Filling: Near the end of bulk fermentation, mix up the cinnamon roll filling. To a small bowl, add the melted butter, brown sugar, cinnamon and flour. Mix together. Set aside.
- Shaping: Line a half sheet pan (18 by 13 inches) with parchment paper. Roll the dough out into an approximate 18 by 12 rectangle. Spread the cinnamon filling all over the dough with your fingers, making sure to cover up to the edges of the cinnamon roll. Starting with the dough closest to you, roll up the cinnamon roll and pinch together the seam. Flip the cinnamon roll over, seam side down. Cut the long log of cinnamon roll dough into 12 equal pieces. Place the cinnamon rolls on the parchment paper, snuggling all 12 rolls together on the pan.
- Proofing: Cover the pan and let rise in an 80-85ºF place until puffed up and risen, about 3-4 hours. Do not bake these rolls if they have not risen.
- Baking: Pre-heat the oven to 350º F. Bake for about 22-25 minutes until baked all the way through.
- Cream Cheese Frosting: Using a hand mixer, whip together softened butter and cream cheese. Add the powdered sugar, heavy whipping cream, vanilla extract, maple extract and salt. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. The frosting should be light and fluffy.
- Spread frosting over the tops of the cinnamon rolls while they are still warm. Enjoy!
Notes
Bread Flour: I always think it’s wise to use the best possible flour for a great product. Bread flour creates dough with more elasticity thanks to the higher protein content, and I prefer the texture of cinnamon rolls made with bread flour. If you don’t have bread flour, you can use all purpose flour and substitute some vital wheat gluten to increase the protein content of the flour.
Whole Milk: 2% milk can be substituted
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