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–+ servings
Patricia Krouse

Sourdough Cinnamon Rolls

Delicious sourdough cinnamon rolls enriched with butter and egg, filled with a brown sugar-cinnamon mixture, and topped with tangy cream cheese frosting.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 9 rolls
Course: Brunch, Dessert
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 100 g active sourdough starter Make sure it's active
  • 175 g warm milk (no hotter than 120°F)
  • 30 g dark brown sugar (or light brown)
  • 57 g unsalted butter melted
  • 5 g salt
  • 1 large egg room temperature
  • 370 g bread flour
Filling Ingredients
  • 150 g dark brown sugar (or light brown)
  • 12 g ground cinnamon
Cream and Frosting Ingredients
  • 120 g heavy cream warmed just before baking
  • 57 g unsalted butter softened (for spreading)
  • 28 g unsalted butter room temperature (for frosting)
  • 55 g cream cheese room temperature
  • 15 g heavy cream (for frosting)
  • 90 g powdered sugar (for frosting)

Method
 

Dough
  1. Combine starter, brown sugar, and warm milk in the mixer bowl. Keep milk below 120°F to protect the starter.
  2. Mix on low until blended.
  3. Add melted butter, salt, and the room-temperature egg. Mix on low until combined.
  4. Swap to the dough hook. Add flour in three or four additions. Mix on medium and scrape the bowl between additions. Dough should pull away from the bowl and feel tacky, not sticky.
  5. Knead for 5 more minutes on medium speed.
First Rise
  1. Cover the bowl and let the dough double in a warm spot. At 70°F, this takes about 6–7 hours.
Shape and Fill
  1. Turn the dough onto a lightly floured surface. Roll to a 16" × 12" rectangle.
  2. Spread softened butter evenly over the dough.
  3. Mix brown sugar with cinnamon. Sprinkle the mixture evenly.
  4. Roll from the long side into a tight log. Trim the ends. Slice into 9 equal pieces with dental floss or a sharp knife.
  5. Arrange rolls, spaced 1/2–1" apart, in a greased baking dish.
Second Rise
  1. Cover with a damp towel and proof until puffy. At 70°F, this takes about 3–4 hours.
Bake
  1. Preheat oven to 350°F. Just before baking, pour warmed heavy cream over the rolls.
  2. Bake for 30–35 minutes, until tops are golden and the center reaches about 190°F.
  3. Remove and cool slightly on a wire rack.
Frosting
  1. Beat butter and cream cheese until smooth. Add powdered sugar and heavy cream, then mix to a spreadable consistency.
  2. Spread frosting over warm rolls so it melts into the swirls.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 60gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 250mgFiber: 2gSugar: 18g

Notes

For best results, measure by weight. Use dental floss to slice cleaner spirals. Can keep in the fridge or freeze leftovers.

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