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Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 112 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 9 hours 55 minutes
  • Yield: 9 Sourdough Cinnamon Rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Sourdough Cinnamon Rolls recipe combines the tangy depth of sourdough with classic sweet cinnamon filling and a creamy cream cheese frosting. Perfect for a leisurely weekend baking project, these rolls require a slow rise to develop flavor and produce soft, fluffy rolls. They are baked with a touch of heavy cream to keep them moist and finished with a luscious cream cheese frosting that melts into every crevice. Ideal for breakfast or brunch, they pair wonderfully with tea or coffee.

Ingredients

Scale

Dough

  • 100 grams (1/3 cup) active sourdough starter
  • 175 grams (3/4 cup) warm milk (no hotter than 120°F)
  • 30 grams (2 Tablespoons) dark brown sugar
  • 57 grams (4 Tablespoons) unsalted butter, melted
  • 5 grams (3/4 teaspoon) salt
  • 1 large egg, room temperature
  • 370 grams (2 1/2 cups + 2 Tablespoons) bread flour
  • 120 grams (1/2 cup) heavy cream, warm (just before baking)

Filling

  • 57 grams (1/4 cup) unsalted butter, softened
  • 150 grams (2/3 cup) dark brown sugar
  • 12 grams (5 teaspoons) ground cinnamon

Cream Cheese Frosting

  • 28 grams (2 Tablespoons) unsalted butter, room temperature
  • 55 grams (2 ounces) cream cheese, room temperature
  • 15 grams (1 Tablespoon) heavy cream
  • 90 grams (3/4 cup) powdered sugar

Instructions

  1. Prepare the Dough Base: Add active sourdough starter, dark brown sugar, and warm milk (no hotter than 120°F) to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until all ingredients are thoroughly combined.
  2. Add Enrichments: Incorporate the melted unsalted butter, salt, and room temperature egg into the mixture. Continue mixing on low speed until fully combined.
  3. Knead the Dough: Switch to the dough hook attachment, then gradually add the bread flour in 70g increments. Mix on medium speed until each addition is incorporated, scraping the bowl sides as needed. The dough should pull away from the bowl sides and feel tacky but not sticky. Knead on medium for an additional 5 minutes to develop gluten.
  4. First Rise (Bulk Fermentation): Cover the bowl with a clean towel, plastic wrap, or reusable shower cap. Let the dough rest in a warm area (about 70°F) until it doubles in size, approximately 6-7 hours, but times may vary with kitchen temperature.
  5. Shape the Dough: Transfer the risen dough onto a lightly floured surface and roll into a 16 by 12-inch rectangle.
  6. Add Filling: Spread the softened butter evenly over the dough surface. Mix dark brown sugar and ground cinnamon in a small bowl, then sprinkle this cinnamon sugar mixture evenly over the buttered dough.
  7. Roll and Slice: Starting from the long edge nearest to you, roll the dough into a tight log. Trim uneven edges and cut into 9 equal rolls, approximately 1 3/4 inches each, using unflavored floss, string, a sharp knife, or a pizza cutter.
  8. Prepare for Second Rise: Grease a 9 x 9-inch baking dish or large cast iron skillet with butter. Place the cinnamon rolls inside, spaced about 1/2 to 1 inch apart. Cover with a damp towel and let rise for the second time until noticeably puffy, around 3-4 hours at 70°F, or refrigerate overnight and allow longer rise time before baking.
  9. Preheat and Prepare for Baking: Preheat the oven to 350°F. Just before baking, pour the warmed heavy cream evenly over the rolls to enhance softness during baking.
  10. Bake: Bake the cinnamon rolls for 30-35 minutes until the tops turn golden brown and the internal temperature reaches 190°F.
  11. Cool Slightly: Remove the rolls from the oven and transfer to a wire rack to cool slightly before icing.
  12. Make Cream Cheese Frosting: In a large bowl, beat room temperature butter and cream cheese together until combined. Add powdered sugar and heavy cream, mixing until smooth and creamy.
  13. Frost the Rolls: Spread the cream cheese frosting over the warm cinnamon rolls using an offset spatula so the frosting melts into the cracks and crevices. Serve warm and enjoy!

Notes

  • Use a kitchen scale to ensure precise measurements for best results.
  • Light brown sugar can be substituted for dark brown sugar in both dough and filling.
  • Make-ahead options include refrigerating or freezing dough or shaped rolls with specific timing for second rise and baking as detailed in the recipe.
  • The dough rise times depend heavily on kitchen temperature; warmer environments speed up rising, while cooler ones extend it.
  • For freezing baked rolls, do not frost before freezing. Reheat and then apply frosting for best texture and flavor.
  • Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for optimal softness.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 370
  • Sugar: 21g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 65mg

Find it online: https://lazydayrecipes.com/sourdough-cinnamon-rolls-with-cream-cheese-frosting-recipe/