Soft Sourdough Cinnamon Rolls
Ingredients
- 160 g milk
whole or 2%, 2/3 cup
- 28 g unsalted butter
melted, 2 tbsp
- 1 large egg
- 100 g bubbly
active sourdough starter, 1/2 cup
- 24 g granulated sugar
2 tbsp
- 300 g King Arthur all-purpose flour
2½ cups
- 5 g fine sea salt
1 tsp
- cooking spray or oil
for coating
- 28 g unsalted butter
2 tbsp
- 100 g granulated sugar
1/2 cup
- 3 tsp. ground cinnamon
- 1 level tbsp. flour
- 2 tbsp unsalted butter
softened
- ⅓ cup whipped cream cheese
room temperature
- ¼- 1/2 cup powdered sugar
sifted, add more if you like it sweet!
- 1-2 tbsp milk
- For a richer dough
increase the butter to 115 and use 360 g flour total. The texture is incredible., 8 tbsp
- Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot
the dough will become incredibly sticky like cake batter. If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed., I’ve experienced this many times
- Recent recipe update: to prevent the cinnamon sugar filling from leaking while the rolls bake
instead of using 28g of melted butter, combine 84 g softened butter with the rest of the cinnamon-sugar filling ingredients listed above., 2 tbsp
Directions
- 1
Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.
- 2
Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.
- 3
In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.
- 4
If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.
- 5
Starting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.
- 6
Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.
- 7
Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.
- 8
While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.
Soft Sourdough Cinnamon Rolls
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About this Recipe
Elevate your weekend mornings or holiday celebrations with these incredibly Soft Sourdough Cinnamon Rolls. Imagine waking up to the irresistible aroma of freshly baked goods, made even more special by the gentle tang of sourdough. This recipe delivers an authentic, comforting experience that feels both indulgent and surprisingly achievable.
What truly sets these cinnamon rolls apart is the luscious sweet dough, enriched by active sourdough starter, which creates a beautifully tender crumb. The thoughtful combination of a not-too-sweet cinnamon filling and a creamy frosting ensures every bite is perfectly balanced, making them a guaranteed hit. Plus, the overnight nature of the sourdough allows for a more developed flavor and convenient baking.
You can expect a delightful texture that’s wonderfully soft and pillowy, with a slight chew from the sourdough. The filling provides a warm, inviting spice without overwhelming your palate with sweetness, while the tangy cream cheese frosting adds a refreshing counterpoint. These rolls are designed to be a deeply satisfying treat, perfect for lingering over a cup of coffee. The recipe also addresses common baking woes, ensuring your dough remains manageable and your filling stays put during baking, thanks to specific ingredient notes.
Customization is simple with this versatile recipe. For an even richer, more decadent dough, you can increase the butter to 115g (8 tbsp) and the flour to 360g (3 cups). If you prefer a sweeter frosting, simply add more sifted powdered sugar to taste. You can also adjust the milk in the frosting to achieve your desired consistency.
These sourdough cinnamon rolls are ideal for special occasions like holiday brunches, family gatherings, or simply making an ordinary weekend feel extraordinary. Serve them warm straight from the oven, perhaps with an extra drizzle of milk for presentation, for a truly memorable experience.