Sourdough Cinnamon Rolls
PREP TIME: 3-6 HOURS | COOK TIME: 30 MIN | YIELD: 6-9 rolls
Scrumptious Moment
It is November, which means that my Christmas tree is up, The Holiday and Love Actually are playing on repeat, and holiday baking as commenced!
Cinnamon Rolls on Christmas Day has always been a tradition in my family. We would always by the Pillsbury Cinnamon Rolls and devour them while opening presents. This recipe brings back those same holiday memories, but they are even better because they are entirely homemade! They are also one of many of the baked goods I have been testing using my sourdough starter!
SOURDOUGH CINNAMON ROLLS
This recipe has the perfect mix of soft, fluffy dough, warm cinnamon-sugar filling, and creamy vanilla frosting. The rolls are rich, tender, and full of cozy flavor. It’s a great beginner recipe for anyone trying out a sourdough starter, but it can also be made quicker and easier with instant yeast while still turning out just as delicious.
Ingredients
Dough (With Sourdough Starter or Active Instant Yeast)
Leavening (choose one): 100 g active sourdough starter (fed and bubbly) OR 2¼ tsp (1 packet) active dry yeast (or 2 tsp instant yeast)
3 cups (375–440 g) all-purpose flour (or 3 1/2 cups if using instant yeast)
⅔ cup (160 g) whole milk
8 tbsp (113 g / 1 stick) unsalted butter
1 large egg
2 tbsp (25 g) sugar
½ tsp salt
Cinnamon Sugar Filling
4 tbsp unsalted butter, softened
2 tbsp ground cinnamon
¼ cup white sugar
¼ cup brown sugar
Vanilla Cream Cheese Frosting
4 oz (115 g) cream cheese, softened
2 tbsp unsalted butter, softened
¾–1 cup (90–120 g) powdered sugar
1 tsp pure vanilla extract
1–2 tsp milk or cream, as needed
Instructions
Warm the milk and butter: In a small saucepan, gently heat the milk and butter together until the butter just melts and the mixture is warm (about 90–100°F). Remove from heat.
Combine the base: For sourdough: In a large bowl, whisk together milk-butter mixture, egg, sugar, salt, and sourdough starter.
For yeast: Whisk together milk-butter mixture, sugar, and yeast. Let sit for 5–10 minutes until foamy, then add egg and salt.
Make the dough: Add 3 cups of flour and mix until a shaggy dough forms. Add more flour as needed (up to ½ cup) until the dough is soft, slightly tacky, and smooth.
Knead: Knead by hand for 8–10 minutes or in a mixer for 5–6 minutes until elastic and smooth.
Sourdough: Cover and let rise 4–6 hours at room temperature, or until doubled. (You can refrigerate overnight for deeper flavor.)
Yeast: Cover and let rise 1–1½ hours, or until doubled.
Roll out the dough: Once the dough has risen, roll it out on a clean, lightly floured surface into a rough rectangle about ¼ inch thick.
Add the filling: Smear 4 tbsp softened butter evenly over the dough. In a small bowl, mix 2 tbsp cinnamon, ¼ cup white sugar, and ¼ cup brown sugar. Sprinkle evenly over the buttered surface.
Shape: Cut the dough into long strips lengthwise, then roll each strip into a spiral.
Arrange & second rise: Place the rolls in a buttered 9×13-inch pan. Cover and allow to rise 1–2 hours, until doubled and puffy.
Bake: Bake at 350°F (175°C) for 25–30 minutes, until golden brown and baked through.
Make the frosting: In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until creamy. Add milk or cream as needed to reach a spreadable consistency. Spread frosting over slightly warm rolls so it melts into the swirls.
Sourdough Cinnamon Rolls
Ingredients
Instructions
- Warm the milk and butter: In a small saucepan, gently heat the milk and butter together until the butter just melts and the mixture is warm (about 90–100°F). Remove from heat.
- Combine the base: For sourdough: In a large bowl, whisk together milk-butter mixture, egg, sugar, salt, and sourdough starter.
- For yeast: Whisk together milk-butter mixture, sugar, and yeast. Let sit for 5–10 minutes until foamy, then add egg and salt.
- Make the dough: Add 3 cups of flour and mix until a shaggy dough forms. Add more flour as needed (up to ½ cup) until the dough is soft, slightly tacky, and smooth.
- Knead: Knead by hand for 8–10 minutes or in a mixer for 5–6 minutes until elastic and smooth.
- Sourdough: Cover and let rise 4–6 hours at room temperature, or until doubled. (You can refrigerate overnight for deeper flavor.)
- Yeast: Cover and let rise 1–1½ hours, or until doubled.
- Roll out the dough: Once the dough has risen, roll it out on a clean, lightly floured surface into a rough rectangle about ¼ inch thick.
- Add the filling: Smear 4 tbsp softened butter evenly over the dough. In a small bowl, mix 2 tbsp cinnamon, ¼ cup white sugar, and ¼ cup brown sugar. Sprinkle evenly over the buttered surface.
- Shape: Cut the dough into long strips lengthwise, then roll each strip into a spiral.
- Arrange & second rise: Place the rolls in a buttered 9×13-inch pan. Cover and allow to rise 1–2 hours, until doubled and puffy.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, until golden brown and baked through.
- Make the frosting: In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until creamy. Add milk or cream as needed to reach a spreadable consistency. Spread frosting over slightly warm rolls so it melts into the swirls.