Description
These Sourdough Cinnamon Rolls are soft, fluffy, and packed with a rich cinnamon-sugar filling. Naturally leavened with sourdough starter, they develop a deep, slightly tangy flavor and bake into the ultimate breakfast or brunch treat! 🥖🍯
Ingredients
Scale
For the Dough:
- ½ cup sourdough starter (active & bubbly)
- ¾ cup warm milk (around 100°F)
- ¼ cup granulated sugar
- 4 tbsp unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp salt
For the Cinnamon Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (to thin, if needed)
Instructions
Prepare the Dough (Overnight Rise):
- In a large bowl, whisk together sourdough starter, warm milk, sugar, melted butter, and egg until combined.
- Add flour and salt, stirring until a dough forms.
- Knead for 8-10 minutes until the dough is smooth and elastic.
- Transfer to a greased bowl, cover, and let rise at room temperature for 8-12 hours (until doubled in size).
2. Make the Cinnamon Filling:
- In a small bowl, mix softened butter, brown sugar, and cinnamon until combined.
3. Shape the Rolls:
- Roll out the dough into a 12×18-inch rectangle on a floured surface.
- Spread the cinnamon filling evenly over the dough.
- Roll tightly from the long edge into a log and slice into 12 rolls.
4. Second Rise & Bake:
- Place rolls into a greased 9×13-inch baking dish.
- Cover and let rise for 1-2 hours, or until puffy.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, until golden brown.
5. Make the Frosting & Serve:
- Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread over warm rolls and enjoy!
Notes
- For a quicker version, let dough rise in a warm spot for 4-6 hours instead of overnight.
- For extra softness, add ½ tsp cinnamon to the dough.
- For a dairy-free version, substitute coconut milk & vegan butter.