Sourdough Cinnamon Rolls

kaliprimiani
5 days ago
3 min read

Cinnamon rolls have always been one of my favorite things to bake, and making them with sourdough starter makes them even more special. The slow fermentation gives the dough a soft, fluffy texture and just a hint of tang that pairs perfectly with the sweet cinnamon filling. Every time I make a batch they disappear quickly — my friends, coworkers, and family all love them and always ask for more. I usually end up doubling the recipe to keep up with the demand. There’s nothing better than pulling a pan of these warm rolls out of the oven and watching the cream cheese frosting melt into every swirl. Recipe Video Below

Dough Ingredients:

100 g active sourdough starter (≈ 1/3 cup)
175 g warm milk (≈ 3/4 cup)
30 g dark brown sugar (≈ 2 Tbsp)
57 g unsalted butter, melted (≈ 4 Tbsp)
5 g salt (≈ 3/4 tsp)
1 large egg, room temperature
370 g bread flour (≈ 2 1/2 cups + 2 Tbsp)
120 g heavy cream, warm (≈ 1/2 cup) — poured over rolls just before baking

Filling:

57 g unsalted butter, softened (≈ 1/4 cup)
150 g dark brown sugar (≈ 2/3 cup)
67 g white sugar (≈ 1/3 cup)
12 g ground cinnamon (≈ 2 Tbsp)
2.5 g ground nutmeg (≈ 1 tsp)
2.5 g pumpkin pie spice (≈ 1 tsp)
1 g ground cloves (≈ 1/2 tsp)

Cream Cheese Frosting:

28 g unsalted butter, room temperature (≈ 2 Tbsp)
55 g cream cheese, room temperature (≈ 2 oz)
15 g heavy cream (≈ 1 Tbsp)
90 g powdered sugar (≈ 3/4 cup)
1 tsp vanilla extract

Instructions:

Make the Dough:

Add active starter, brown sugar, and warm milk to a stand mixer with the paddle attachment.
- Milk should be below 120°F so it doesn't kill the starter.
- Dough can also be mixed by hand (knead 8–10 minutes).
Mix on low speed until combined.
Add melted butter, salt, and egg. Mix on low until fully incorporated.
Switch to the dough hook. Add flour 70 g (½ cup) at a time, mixing on medium until incorporated.
- Scrape the bowl between additions.
- Dough is ready when it pulls away from the bowl and feels tacky (not sticky) and passes the windowpane test.
Knead on medium speed for about 5 minutes.
Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size.
- At ~70°F this takes about 6–7 hours.

Shape the Rolls:

Once doubled, place dough on a clean work surface and roll into a 16 × 12 inch rectangle.
Spread softened butter evenly over the dough.
In a small bowl mix brown sugar, white sugar, cinnamon, nutmeg, cloves, and pumpkin pie spice.
Sprinkle the cinnamon sugar evenly over the dough.
Starting at the long side, roll the dough into a log.
Cut into 9-12 equal rolls.
- Use a counter scraper or a sharp knife.
- Each roll ≈ 1¾ inches thick.
Place rolls in a 9×9 baking dish that you have coated in softened butter (or large cast iron skillet), spaced ½–1 inch apart.
Cover and let rise again until puffy and noticeably larger.
- At 70°F this takes 3–4 hours.
- I usually make them the day before around 3-5pm, and let the second rise be over night so I can bake them fist thing in the morning. If you want to make them and not make them right away, you can place the pan of buns in the fridge for 1-2 days, and when ready to bake, remove them and let them rise for 3-4 hours and then bake.

Bake:

Preheat oven to 350°F.
Just before baking, pour warm heavy cream over the rolls.
- This keeps them extra soft while baking.
Bake 30–35 minutes, until:
- Tops are golden brown
- Internal temperature is 190°F
If they brown too quickly, cover loosely with foil and continue baking.
Remove from oven and let cool slightly on a wire rack.