The Best Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls With Cream Cheese Frosting

4.37 from 198 votes

The Best Sourdough Cinnamon Rolls

You know that deliciously gooey center in cinnamon rolls? With these sourdough cinnamon rolls, you get that in Every. Single. Bite.

Prep Time1

Cook Time20

Proofing Time16 30

Total Time17 50

Course: Breakfast, Dessert

Cuisine: American

Keyword: Cinnamonrolls, Recipe, Sourdough

Servings: cinnamon rolls

Calories: 431kcal

Author: Elise

Equipment

Digital scale
Stand mixer
Brød & Taylor Proofer Box
Rolling Pin
13x10 inch baking pan

Ingredients

Sweet Levain

45 g active sourdough starter
45 g whole milk cold from the fridge
45 g bread flour
10 g sugar

Main Dough

550 g bread flour
90 g sugar
10 g salt
1/2 tsp cinnamon
1/8 tsp nutmeg
250 g whole milk cold from the fridge
100 g eggs two medium-sized eggs
145 g sweet levain
110 g unsalted butter softened

Cinnamon Filling

100 g unsalted butter softened
100 g white sugar
100 g dark brown sugar
15 g cinnamon 2 tbsp

Cream Cheese Frosting

200 g cream cheese full fat
50 g unsalted butter softened
200 g powdered sugar sifted
1/2 tsp vanilla extract or 1/2 vanilla bean pod
1 pinch salt

Egg Wash

1 egg
1 tbsp water

Instructions

Sweet levain

Mix all the ingredients in a bowl and stir to combine. Cover and rest in a warm spot for 4 hours.

Main Dough

Start by gathering all your ingredients. Add them all, except the butter, to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover, and autolyse/rest for 30 minutes.
Start your mixer again and knead on medium speed for about 10 minutes.
After 10 minutes, you want to slowly add cubed, softened butter, one cube at a time.
When all the butter is added, continue kneading at medium speed for 15-25 minutes until your dough passes the window-pane test.
Place the dough in a clean bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.
After two hours, transfer the dough to the fridge to cold-proof for a minimum of six hours.

Cinnamon Filling

Add softened butter, sugars, and cinnamon to a bowl. Mix with a fork until you have a spreadable paste. Leave at room temperature until you're ready to shape.

Shape

Transfer the dough to a lightly floured work surface. You might want to leave it at room temperature for 10-15 minutes if it's really cold and hard to roll out.
With a rolling pin, roll the dough into a 19x12in/50x30cm rectangle.
Evenly spread out the cinnamon filling.
Roll the dough up as tightly as you can, starting from the longest side of the rectangle. Cut half an inch or so off the edges of the roll. Use a sharp knife or floss to cut the dough into 1,5-inch/4 cm pieces. You should get 12 cinnamon rolls.
Place the cinnamon rolls in a 10x13-inch/25x34cm baking pan lined with parchment paper. Cover and proof at around 78°F/26°C for about 10-12 hours until they've doubled in size. Please don't focus too much on the time, but more on how they look and feel.

Bake

Preheat the oven to 355°F/180°C.
Lightly brush the cinnamon rolls with egg wash and bake for 18-20 minutes until golden brown.

Cream Cheese Frosting

In a bowl, whisk together cream cheese and butter until smooth and light in color. I find it easiest to use a hand mixer since it's such a small amount of frosting.
Add in half of the powdered sugar and mix for about two minutes.
Add in the rest of the powdered sugar and mix until light and fluffy.
Lastly, mix in the vanilla extract.
Generously spread frosting over the baked cinnamon rolls, and enjoy!

Notes

Nutritional analysis per serving (12 servings) Disclosure: The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition