Sourdough Cinnamon Rolls
Just one bite of these soft, fluffy sourdough cinnamon rolls, and you’ll be reaching for another before you even realize it. They’re that good – trust me, I speak from experience!
I’ve tested this recipe over and over again, and it delivers beautifully consistent results every single time. In this post, I’ll walk you through the steps and share my best tips so you can bake perfect rolls right from the start.
PREP TIME
50 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 10
Ingredients
Dough
- 1 cup1 cup1 cup Milk
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted
- 1 cup1 cup1 cup Sourdough Starter, Homemade
- 3.75 cup3.75 cup3.75 cup All Purpose Flour
- .25 cup.25 cup.25 cup Cane Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 pinch1 pinch1 pinch Salt
Filling
- 9 Tbsp9 Tbsp9 Tbsp Butter, Unsalted
- .3 cup.3 cup.3 cup Cane Sugar
- 3 tsp3 tsp3 tsp Cinnamon Powder - The Spice Lab
Glaze
- 4 oz4 oz4 oz Cream Cheese, Full Fat
- 1 Tbsp1 Tbsp1 Tbsp Butter, Unsalted
- 2 Tbsp2 Tbsp2 Tbsp Powdered Sugar
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Warm butter and milk until the butter is melted.
- In a large mixing bowl, combine flour, sugar, vanilla, salt, and add the milk-butter mixture.
- Knead the dough in a stand mixer for 5 mins. Cover the bowl and let the dough rise for at least 1 hr or until visibly risen.
- Preheat the oven to 350˚F (180˚C) and grease a cast-iron skillet or baking dish.
- On a lightly floured surface, roll the dough into a rectangle (16"x12" / 40×30 cm).
- In a small bowl, mix together soft butter, sugar and cinnamon.
- Spread the cinnamon mixture evenly over the dough, leaving a ½" (1cm) border.
- From the short side, roll the dough into a tight log.
- With a knife or dental floss, cut the log into 12 even pieces. Transfer the pieces upright to the prepared pan. Cover and let rise for another 30 mins.
- Bake the cinnamon roll for 30 mins or until golden-brown.
- Whip together the warm cream cheese, butter, and powdered sugar until smooth. Spread over the warm cinnamon rolls.
Notes
- be sure to have a very active sourdough starter
- you can also long-ferment the dough in the refrigerator overnight or for 8 hours
- the internal temperature of the cinnamon rolls should be about 190˚F (88˚C)
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Desserts Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 462 |
| Fat: | 20 g |
| Carbohydrates: | 58 g |
| Protein: | 15 g |
| Cholesterol: | 46 g |
| Sodium: | 58 mg |
| Fiber: | 2 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.