Description
Soft and fluffy sourdough cinnamon rolls with a tangy sourdough flavor and sweet cream cheese frosting. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- For the Sourdough Dough:
- 1 cup (240ml) warm milk
- 1/2 cup (100g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1/2 cup (120g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup (240g) active sourdough starter
- 4 1/2 cups (540g) all purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Filling:
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Cream Cheese Frosting:
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2 4 tablespoons milk, as needed for consistency
Instructions
- Activate the Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 10 minutes until foamy.
- Combine Wet Ingredients: Add the melted butter, eggs, vanilla extract, and active sourdough starter to the yeast mixture. Whisk until well combined.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 60 90 minutes, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling by creaming together the softened butter, brown sugar, and cinnamon in a bowl until smooth.
- Roll Out the Dough: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the softened butter mixture evenly over the dough, leaving a small border at the top edge.
- Roll Up the Dough: Starting from the bottom edge, tightly roll the dough up into a log.
- Cut the Rolls: Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls.
- Second Rise: Place the rolls into a greased 9×13 inch baking dish. Cover with plastic wrap and let them rise for another 30 45 minutes, or until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake for 25 30 minutes, or until golden brown.
- Prepare the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency.
- Frost the Rolls: Once the rolls are out of the oven, let them cool slightly before frosting. Spread the cream cheese frosting evenly over the warm rolls.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg