Sourdough Cinnamon Rolls
Sourdough cinnamon rolls are probably the best cinnamon rolls you'll ever make! These easy (though somewhat time-intensive) cinnamon treats are packed with flavor, a delicate texture and a tangy cream cheese frosting.
Ingredients
For the dough:
- 3 ½ cups unbleached all purpose flour measured using the scoop and level method (see notes)
- ⅓ cup granulated sugar
- 2 teaspoons coarse kosher salt
- 1 teaspoon instant yeast
- 1 cup active fed sourdough starter
- ¾ cup warm milk between 80 - 90 degrees Fahrenheit
- 1 egg
- 4 tablespoons neutral cooking oil I used vegetable
for the filling:
- ¾ cup light brown sugar lightly packed
- 2 to 3 tablespoons unsalted butter softened - plus extra for greasing pan
- 1 tablespoon cinnamon
for the cream cheese glaze:
- ½ cup cream cheese (1/2 8 oz package) softened
- ¾ cup powdered sugar
Instructions
- In the bowl of your stand mixer, add 3 1/2 cups of all purpose flour, 1/3 cup granulated sugar, 2 teaspoons coarse kosher salt, and 1 teaspoon instant yeast. Stir together to combine.
- Add 1 cup active sourdough starter, 3/4 cups warm milk (80-90f), 1 whole egg, and 4 tablespoons oil and mix with the paddle attachment until completely combined, being cautious to not over-mix.
- Cover the bowl with plastic wrap and set it aside to rest for 30 minutes.
- After 30 minutes, uncover the mixing bowl, and with the dough hook, knead the dough for 2-3 minutes until the dough is soft, the dough will still be slightly tacky at this stage. Recover the bowl.
- For the next 2 1/2 hours, every 45 minutes or so, perform a stretch and fold on the dough. (see note)
- After the final rest, grease a 9 x 13 baking pan and set it aside.
- Then turn the dough onto a floured surface and roll the dough into a large rectangle. About 18 x 14 inches.
- Brush the surface of the dough with 2-3 tablespoons of softened butter, leaving a 1/2" gap on one long edge to help stick it shut. Sprinkle 3/4 cup of brown sugar on top of the butter in an even layer and pat down. Then sprinkle 1 tablespoon of cinnamon across the top of the brown sugar.
- Roll the dough log, from the long side to the edge that has no filling. When you get to the end, pull the raw edge over the roll to seal it shut.
- Slice the roll into 1 1/2" rounds and place them into the prepared baking pan leaving a gap between. Cover the baking dish.
- See baking instructions below!
Bake today:
- Once the buns have roughly doubled in size, (about 1 1/2 - 2 hours) preheat oven to 400f.
- Bake the cinnamon rolls in the oven uncovered for 18-20 minutes, or until golden brown on top.
Bake tomorrow:
- Once the buns have sliced and placed into the baking dish, transfer them to the fridge and store the covered cinnamon rolls in the fridge overnight - up to 16 hours.
- When ready to bake, preheat oven to 400f and remove the cinnamon rolls from the fridge, place the covered baking dish on the counter and allow them to come to room temperature for 15-20 minutes while preheating the oven.
- Bake the cinnamon rolls, uncovered, at 400 f for 18-20 minutes, or until golden brown.
Make the icing:
- While the buns are baking, combine the 1/2 cup of cream cheese and 3/4 cup of powdered sugar (icing sugar) in the bowl of your stand mixer fitted with the whisk attachment and beat on high speed until a creamy, smooth, icing forms.
- Allow your sourdough cinnamon rolls to cool to room temperature before liberally applying icing.
Notes
Scoop and level: Stir the flour in your container, then using a spoon or another measuring cup scoop the flour into your desired measuring cup, then level off the cup with a spoon handle or the back of a knife.
Batch:
This sourdough cinnamon bun recipe gives 12 good-sized buns. It can easily be doubled or halved.Storage:
Store your cinnamon rolls at room temperature for up to 3 days in an airtight container to avoid mucking up the icing. If they are not iced, they can be kept in a ziplock bag. To freeze the cinnamon rolls, allow them to cool to room temperature. Do not frost them. Wrap in each bun in a layer of plastic wrap, then store them in an airtight freezer bag or container. The icing can also be stored in the freezer. Spoon cream cheese frosting into snack-sized ziplock bags then lay it flat to remove the air before sealing. Store the icing in the same bag or container as the buns. Allow the cinnamon rolls to thaw at room temperature for 1-2 hours before icing and enjoying.