Sourdough Cinnamon Rolls
These sourdough cinnamon rolls will become your new favorite cinnamon roll! They're soft, fluffy, tangy, and even better than Cinnabon. They take 7-8 hours, so they can be made the same day or overnight.
Ingredients
- ⅓ cup sourdough starter
- 1 large egg
- 2 tablespoons brown sugar
- ¾ teaspoon salt
- 1 cup warm milk
- ¼ cup melted butter
- 3 ¼ cups all-purpose flour (spooned and levelled)
For the cinnamon filling
- ¼ cup melted butter
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
For the cream cheese frosting
- 4 ounces cream cheese (room temperature)
- 5 tablespoons butter (room temperature)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a stand mixer bowl, add the starter, egg, brown sugar, salt, milk, and butter. Whisk until combined.
- Add the flour and knead with the dough hook for 5-6 minutes until no longer sticky. Cover the bowl and let it rise in a warm place until doubled in size. This can take anywhere from 6-8 hours.
- Turn the dough onto a lightly floured surface. Roll it into a 16 x 12 inch rectangle.
- Spread the butter all over except for 1 inch on the side farthest from you. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the dough.
- Beginning at the side closest to you, roll the dough into a tight log and pinch the edges to seal. Cut into 9 equal rolls using floss, string, or a sharp knife.
- Grease a 9x9-inch baking dish and place the rolls inside. Cover and let rise again until puffy, about 1-2 hours.
- Preheat your oven to 350°F. Bake for 30–35 minutes until golden brown.
- In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla together until light and fluffy. Spread over top of the warm cinnamon rolls.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!