The Perfect Sourdough Cinnamon Rolls
Moist cinnamon rolls with the absolute perfect texture, without being overly sweet.
Ingredients
- 115 g unsalted butter melted
- 160 g whole milk
- 1 large egg
- 100 g active sourdough starter
- 24 g granulated sugar
- 360 g AP flour
- 5 g fine sea salt
Filling
- 84 g unsalted butter softened
- 100 g granulated sugar
- 3 tsp. ground cinnamon
- 1 tbsp. flour
Icing
- 2 tbsp unsalted butter softened
- ⅓ cup cream cheese room temp
- ¼ cup powdered sugar
- 1.5 tbsp milk
Instructions
Make the Dough
- In a small bowl, combine the melted butter with the milk, allow the milk to cool the temp of the butter.
- In the bowl of a stand mixer fitted with the paddle attachment, add the egg, sourdough starter, and sugar. Mix to combine
- With the mixer running, slowly pour in the milk mixture.
- Add the flour and salt and mix until a rough, sticky dough forms (about 1 minute). Scrape down the sides of the bowl, cover with a damp towel, and rest for 30 minutes.
- Switch to the dough hook and knead on medium-low speed for 8-10 minutes. The dough should be soft, full and pulling away from the sides of the bowl.
Bulk Rise
- Cover with plastic wrap and let rise overnight for 8–12+ hours, or until doubled in size.
Optional Stretch & Fold
- About 30–60 minutes into the bulk rise, perform one set of stretch and folds:
Roll the Dough
- Prepare a 9-inch springform pan by crumpling and laying out parchment paper.
- Lightly oil your countertop. Turn the dough out and gently pat into a rough rectangle. Let rest 10 minutes before rolling it out.
- Coat the rolling pin with oil and roll dough into an approximately 16 x 12-inch rectangle. If the dough resists, let it rest 5–10 minutes longer.
Make the Cinnamon-Sugar Filling
- Mix butter with sugar, cinnamon, and flour. Spread evenly over the dough using an offset spatula, leaving a ½-inch border around the edges.
Shape & Cut
- Starting on the long (16-inch) side, roll the dough tightly into a log, pressing gently as you go. The log should be snug to keep the swirls intact. Finish seam side down.
- Cut into 2-inch sections using an oiled knife or bench scraper, 8 equal pieces.
Second Rise
- Place the rolls into the lined pan, cover and let rise 1–2 hours, or until puffed.
Bake
- Preheat oven to 350°F.
- Bake on the center rack for 30–40 minutes. The tops should be lightly golden brown.
- Cool in the pan for 15 minutes then transfer to a wire rack.
Make the Glaze
- Use the whisk attachment to whip the cream cheese, then add in the softened butter and sifted powdered sugar and mix until smooth. Add milk as needed to thin. Spread over slightly warm rolls.
Notes
Make Ahead:
After the first hour of the final rise, you can cover these with plastic wrap and pop them in the fridge for up to 36 hours (I've even done a bit longer with success) and then when you are ready to bake, take them our at least 30min before you pop them into the oven. Follow the same instructions as above for a dough that was not cold proofed.