Description
Delight in these soft, fluffy Sourdough Cinnamon Rolls made with an active sourdough starter for a tangy depth of flavor. They are layered with a generous cinnamon-sugar filling, baked until golden, and topped with a creamy cream cheese frosting. Perfect for a cozy breakfast or special brunch treat.
Ingredients
Scale
Dough
- 100g active sourdough starter
- 175g warm milk
- 30g dark brown sugar
- 57g unsalted butter, melted
- 1 large egg
- 370g bread flour
Filling
- 150g dark brown sugar
- 12g ground cinnamon
- Softened unsalted butter (amount not specified, estimate 30g)
Frosting
- 28g unsalted butter
- 55g cream cheese
- 90g powdered sugar
Instructions
- Mix starter and sugars: In a stand mixer bowl, combine the active sourdough starter, dark brown sugar, and warm milk; mix until combined to activate the yeast and dissolve the sugar.
- Add wet ingredients and flour: Add melted butter, salt, and egg; mix well. Gradually incorporate bread flour using a dough hook until a smooth, elastic dough forms, suitable for rising.
- First rise: Cover the dough and let it rise in a warm area for about 6-7 hours until it doubles in size, allowing the sourdough fermentation to develop flavor and texture.
- Prepare filling and shape dough: Roll out the dough into a large rectangle. Spread softened butter evenly over the surface, then generously sprinkle the cinnamon-sugar mixture evenly across the buttered dough.
- Roll and second rise: Roll the dough tightly into a log shape and cut into equal pieces. Arrange the rolls in a baking dish and let them rise again for 3-4 hours until puffed and airy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30-35 minutes until golden brown on top and cooked through.
- Make frosting: While the rolls bake, blend the unsalted butter and cream cheese until smooth, then gradually add powdered sugar until the frosting is creamy and spreadable.
- Frost and serve: Once the rolls are warm from the oven, spread the cream cheese frosting over the top. Serve immediately and enjoy your delicious sourdough cinnamon rolls.
Notes
- Rise times can vary depending on room temperature; warmer environments speed up fermentation.
- Use room temperature ingredients for best dough consistency and rise.
- If softened butter for filling is not specified, use approximately 30g unsalted butter.
- For a stronger cinnamon flavor, feel free to increase cinnamon quantity slightly.
- Store leftover rolls in an airtight container and reheat gently for freshness.
