Sourdough Cinnamon Rolls Recipe
Ingredients:
For the Dough:
- 1 cup (240 ml) active sourdough starter (fed and bubbly)
- ¾ cup (180 ml) warm milk (about 110°F or 43°C)
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 4 tbsp (55 g) unsalted butter, melted and cooled slightly
- 3 ½ cups (420 g) all-purpose flour
- 1 tsp salt
For the Filling:
- ½ cup (100 g) light brown sugar, packed
- 2 tbsp (25 g) granulated sugar
- 2 ½ tbsp ground cinnamon
- 4 tbsp (55 g) unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened
- 4 tbsp (55 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- ½ tsp vanilla extract
- 1-2 tbsp milk (to reach desired consistency)
Instructions:
Step 1: Prepare the Dough
- Activate Your Sourdough Starter: Begin by ensuring your sourdough starter is fed and bubbly, as this will contribute to a light and airy dough. If it isn’t already, feed it several hours before starting, ensuring it’s at its peak.
- Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and granulated sugar. Stir until the sugar dissolves. Add the active sourdough starter, egg, and melted butter, mixing until everything is well combined.
- Add Dry Ingredients: Slowly incorporate the all-purpose flour and salt. Begin with 3 cups of flour, gradually adding more if necessary. The dough should be slightly sticky but firm enough to hold its shape. If using a stand mixer, use the dough hook and knead on medium speed for 5-7 minutes until the dough is smooth and elastic. Alternatively, knead by hand for about 8-10 minutes.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours. This rise will allow the sourdough to develop its characteristic tang. The dough should nearly double in size.
Step 2: Shape the Rolls
- Roll Out the Dough: Once the dough has risen, lightly flour a clean surface. Roll the dough out into a large rectangle, approximately 16 x 12 inches, and about ¼ inch thick.
- Prepare the Filling: In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Spread the softened butter evenly over the surface of the rolled-out dough, leaving a small border around the edges. Then sprinkle the cinnamon-sugar mixture evenly over the butter, making sure the filling reaches all corners.
- Roll and Slice: Starting from the long edge, tightly roll the dough into a log, ensuring the filling stays intact. Once rolled, pinch the seams to seal the dough. Using a sharp knife or dental floss, cut the log into 9-12 even slices (depending on your preferred size of cinnamon rolls).
Step 3: Second Rise
- Arrange in a Pan: Lightly grease a 9×13-inch baking dish and place the rolls cut-side up in the pan, leaving some space between them for expansion.
- Overnight Rise (Optional): At this point, you can cover the rolls and refrigerate them overnight for a long ferment. This step deepens the flavor of the sourdough. In the morning, let the rolls come to room temperature for about an hour before baking. Alternatively, if you want to bake them the same day, cover the rolls and let them rise for 1-2 more hours, until they’re puffed up and nearly doubled in size.
Step 4: Bake the Cinnamon Rolls
- Preheat the Oven: Once your rolls have risen, preheat the oven to 375°F (190°C).
- Bake: Place the rolls in the preheated oven and bake for 20-25 minutes or until they are golden brown on top and firm to the touch. You want the center rolls to be cooked through without burning the tops, so if they brown too quickly, cover the pan loosely with aluminum foil halfway through baking.
Step 5: Make the Frosting
- Mix the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and add milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
Step 6: Frost and Serve
- Frost the Rolls: Once the rolls are out of the oven, allow them to cool for about 10 minutes. Spread the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the crevices.
- Enjoy: Serve your sourdough cinnamon rolls warm. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat them slightly in the microwave before serving for the best texture.
Tips for Success:
- Starter Activity: Always ensure your sourdough starter is active and bubbly before using it in the recipe. If the starter is sluggish, it will affect the rise of the dough.
- Overnight Fermentation: If you prefer a stronger sourdough flavor, the overnight rise is highly recommended. This slow fermentation develops more tangy, complex flavors in the dough.
- Filling Variations: Feel free to customize the filling by adding chopped nuts, raisins, or even a touch of cardamom for a different flavor profile.
These sourdough cinnamon rolls offer the perfect balance between the tangy depth of sourdough and the sweet, cinnamon-filled indulgence of a classic cinnamon roll, with a rich and creamy frosting to top it all off!