Homemade Sourdough Cinnamon Rolls

Homemade Sourdough Cinnamon Rolls with Cream Cheese Icing

Cinnamon rolls are a beloved treat, universally adored for their sweet, warm, and spicy goodness. However, when you add sourdough into the mix, you elevate this humble pastry to new levels of flavor and texture. The combination of the tangy sourdough starter with the cinnamon sugar filling creates a balance of flavors that is simply irresistible. These sourdough cinnamon rolls have a fluffy, buttery, and tender brioche-style dough that’s perfect for a weekend treat or a special brunch. Topped off with a creamy, rich cream cheese icing, these rolls become a heavenly indulgence that will have everyone coming back for more.

In this guide, we’ll walk you through how to make these mouthwatering sourdough cinnamon rolls from scratch. From the initial mixing of the dough to the final step of glazing the rolls with cream cheese icing, we’ll cover every aspect of this recipe to ensure your rolls turn out perfect every time.

The Perfect Dough: The Heart of the Cinnamon Rolls

The dough is the foundation of any great cinnamon roll, and for this sourdough version, it’s all about achieving the perfect texture. This recipe uses a rich, buttery dough that incorporates the tang of sourdough to provide a unique flavor profile. The process is simple, but it requires some patience to allow the dough to ferment and rise properly.

Why Use Sourdough for Cinnamon Rolls?

Sourdough gives these cinnamon rolls a depth of flavor that regular yeast simply can’t replicate. The natural fermentation process imparts a slight tanginess that pairs perfectly with the sweetness of the cinnamon filling. Additionally, sourdough starter helps the dough achieve a lighter, airier texture, making the cinnamon rolls more tender and flaky.

Ingredients for the Dough:

• Flour: The key to a soft and silky dough is using the right type of flour. All-purpose flour works perfectly for this recipe. It provides the right balance of elasticity and tenderness.
• Milk: Whole milk is used to hydrate the dough, giving it a rich, soft texture. It adds moisture and creaminess that enhances the final product.
• Butter: Butter is essential for creating a rich, tender dough. It also adds flavor and moisture. Be sure to use unsalted butter to control the level of salt in your dough.
• Eggs: Eggs provide structure and richness, contributing to the dough’s fluffy and soft texture. They also help with binding the ingredients together.
• Sugar: A small amount of sugar helps balance the dough’s flavor and aids in the fermentation process by feeding the yeast.
• Sourdough Starter: The star ingredient that adds flavor and helps the dough rise naturally. If you don’t have a sourdough starter, you can easily make one at home or purchase it from a bakery or specialty store.

Mixing the Dough:

The process starts with mixing the wet ingredients: eggs, milk, sugar, and sourdough starter. Use a stand mixer with a dough hook attachment to make the process easier. Once the wet ingredients are combined, flour and salt are added to form the dough.

You’ll want to mix the dough on a low speed initially, and then increase the speed as it begins to come together. After mixing for about 5-6 minutes, the dough should start pulling away from the sides of the bowl, though it will still stick slightly to the bottom. This is normal, but if your dough is too wet, you can gradually add a little more flour to help it come together.

Once the dough is fully mixed, you’ll incorporate the butter in small pieces. This is done slowly so that the dough absorbs the butter evenly. The butter adds richness to the dough, making it soft and pliable. After all the butter is incorporated, you should have a smooth and shiny dough that’s ready for the fermentation process.

Bulk Fermentation: The Key to Flavor and Texture

Once your dough is mixed, it’s time for the bulk fermentation process. This stage is where the magic happens, allowing the dough to rise and develop complex flavors. It’s important to let the dough ferment at room temperature for about two hours, performing a series of stretch and folds every 30 minutes. This process strengthens the gluten and helps the dough rise evenly.

What is Stretch and Fold?

Stretch and fold is a technique used in sourdough baking to strengthen the dough without the need for traditional kneading. Every 30 minutes, you’ll stretch the dough, pulling it from each corner and folding it over itself. This helps redistribute the yeast and encourages an even rise. After completing 3-4 sets of stretch and folds, you’ll let the dough rest for the remainder of the fermentation period.

Chilling the Dough: Relaxing Before Shaping

After the bulk fermentation, it’s time to chill the dough. Chilling the dough in the fridge for at least two hours helps slow down the fermentation process and makes it easier to roll out. This step also gives the dough a chance to develop even more flavor and texture, which is why it’s essential to let the dough rest in the fridge.

Shaping the Cinnamon Rolls

Once the dough has chilled, it’s time to roll it out and add the sweet cinnamon filling. First, prepare the filling by combining light brown sugar, cinnamon, butter, and a touch of flour. The flour helps create a thick paste that stays in place when spread on the dough, ensuring that the cinnamon sugar filling won’t spill out while baking.

To shape the rolls, roll the dough out into a large rectangle and spread the filling evenly across the surface. Roll the dough tightly into a log, starting from one of the longer edges. Once rolled, slice the dough into individual pieces, each about 1 3/4 inches thick. Arrange the rolls in a greased baking dish, leaving enough space between each roll for them to expand as they rise during the proofing stage.

Proofing the Dough: Giving the Rolls Time to Rise

After shaping the rolls, it’s time to proof them. Proofing allows the dough to relax and expand, giving the rolls their light, fluffy texture. Cover the rolls and let them proof for 2 to 3 hours in a warm spot, ideally around 77°F (25°C). During this time, the rolls will puff up and soften. Once they’re ready to bake, they should feel light and airy to the touch.

Baking the Cinnamon Rolls

Preheat the oven to 400°F (200°C) and bake the rolls for 20-25 minutes, or until golden brown on top. The baking time may vary depending on your oven, so be sure to keep an eye on the rolls as they bake. Once they’re done, remove the rolls from the oven and let them cool slightly before drizzling the cream cheese glaze on top.

Cream Cheese Icing: The Perfect Topping

The cream cheese glaze is the finishing touch that makes these cinnamon rolls truly irresistible. The creamy, tangy icing complements the sweetness of the cinnamon rolls and enhances the overall flavor. Simply mix softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle the glaze generously over the warm rolls and enjoy the rich, decadent flavor.

Sourdough Cinnamon Rolls with Cream Cheese Icing

Servings: 12 rolls

Prep Time: 7 hours 30 minutes

Cook Time: 25 minutes

Total Time: 7 hours 55 minutes

Ingredients:

Dough:

• 477g all-purpose flour (or bread flour)
• 133g whole milk
• 191g unsalted butter, softened
• 191g eggs
• 48g caster sugar
• 11g salt
• 200g sourdough starter

Filling:

• 215g light brown sugar
• 40g all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt

Cream Cheese Glaze:

• 114g (4oz, half a block) cream cheese, softened
• 62g powdered sugar
• 37g whole milk
• 1 teaspoon vanilla extract

Instructions:

1. Mix the Dough:
   • In a stand mixer, combine eggs, milk, sugar, and sourdough starter. Whisk until smooth. Add flour and salt, and mix on low for 3 minutes. Rest for 10 minutes.
   • Mix on medium for 5-6 minutes, adding butter gradually. Continue until the dough is smooth and shiny.
2. Bulk Fermentation:
   • Let the dough ferment for 2 hours at 75°F, performing stretch and folds every 30 minutes.
3. Chill the Dough:
   • After fermentation, refrigerate the dough for at least 2 hours.
4. Shape the Rolls:
   • Roll the dough into a rectangle and spread the cinnamon filling. Roll tightly into a log and slice into 1 3/4-inch pieces. Arrange in a baking pan.
5. Proof the Rolls:
   • Let the rolls proof for 2-3 hours at 77°F, until puffed and light.
6. Bake the Rolls:
   • Preheat oven to 400°F. Bake the rolls for 20-25 minutes, or until golden brown.
7. Prepare the Glaze:
   • Mix cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm rolls.
8. Serve and Enjoy:
   • Serve the rolls warm with the creamy glaze.

Enjoy these melt-in-your-mouth sourdough cinnamon rolls with cream cheese icing that are perfect for any occasion!