Sourdough Cinnamon Rolls
These soft cinnamon rolls are perfectly golden brown, rolled up in buttery cinnamon sugar, and coated in a delicious cream cheese icing. The fermentation process of the dough gives these cinnamon rolls a richer flavor and has the perfect balance of sweet, sour, and perfectly fluffy.
Equipment
- Stand Mixer
- Large Bowl
- 9x13" Casserole Dish
- Measuring cups
- Measuring spoons
- Liquid Measuring Cup
- Rolling Pin
- Thread/Unflavored Dental Floss
- Icing Spatula
Ingredients
Cinnamon Roll Dough
- 1/2 Cup Sourdough Starter (Bubbly & Active)
- 1/2 Cup Water
- 4 Cups Unbleached All-purpose Flour
- 1/2 Cup Coconut Oil (Melted)
- 1/2 Cup Honey
- 2 Eggs
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Seal Salt
- 1/2 Cup Heavy Whipping Cream
Cinnamon Sugar Filling
- 1/2 Cup Butter (Softened)
- 1 Cup Brown Sugar (Packed)
- 2 Tbsp Ground Cinnamon
Simple Vanilla Icing
- 2 Cups Powdered Sugar
- 1/4 Cup Whole Milk
- 1 tsp Vanilla Extract
Maple Cream Cheese Frosting
- 3 Tbsp Butter (Softened)
- 8 oz Cream Cheese (Softened)
- 1/4 Cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
Instructions
Cinnamon Roll Dough - The Night Before
- In a stand mixer, combine active sourdough starter, flour, honey, melted coconut oil, water, and eggs. Knead on medium-high speed for 5-8 minutes, until the dough reaches the windowpane test.1/2 Cup Sourdough Starter, 1/2 Cup Water, 4 Cups Unbleached All-purpose Flour, 1/2 Cup Coconut Oil, 1/2 Cup Honey, 2 Eggs
- Put the dough in a greased bowl and cover with plastic wrap. Leave to rest at room temperature for 8-12 hours.
Cinnamon Roll Dough - Next Morning
- The next morning, preheat your oven to 375 degrees.
- Take the fermented dough and add baking soda, baking powder, and salt to the dough. Mix in the stand mixer on medium speed for 2-3 minutes until combined well.1 tsp Baking Soda, 1 tsp Baking Powder, 1/2 tsp Seal Salt
- While the dough is kneading, in a separate bowl mix butter, brown sugar, and cinnamon. Set aside.1/2 Cup Butter, 1 Cup Brown Sugar, 2 Tbsp Ground Cinnamon
- Take the cinnamon roll dough and pour it out onto a lightly floured work surface. Roll the dough into a ¼” thick rectangle.
- Spread your brown sugar butter mixture from edge to edge of the dough.
- Taking the long side of the dough, begin rolling it up as tightly as you can. Take your time with this step. The tighter it is the prettier the spiral you will get. When you reach the end, pull the edge up and toward you. Pinch the edge of the dough into the primary roll creating a nice seam.
- Cut the roll in half with thread or dental floss. Slice each half into 6 even rolls.
- Place the rolls into a 9x13” baking dish or a well-seasoned Cast Iron skillet.
- Drizzle the heavy cream evenly over the unbaked cinnamon rolls before baking.1/2 Cup Heavy Whipping Cream
- Bake at 375 degrees for 20-25 minutes or until the rolls are lightly browned. Check the center rolls to make sure they are cooked through. They will take the longest being in the center of the baking dish. If you have a thermometer, check the internal temp is between 190-200°F to be baked correctly.
Simple Vanilla Icing -
- In a medium bowl mix powdered sugar, milk, and vanilla until smooth. If it isn’t smooth enough, add a tablespoon of milk at a time until you reach the perfect consistency.2 Cups Powdered Sugar, 1/4 Cup Whole Milk, 1 tsp Vanilla Extract
- Pour over cinnamon rolls & enjoy!
Maple Cream Cheese Frosting
- In a stand mixer, beat cream cheese and softened butter on medium-high speed until creamed together nicely. (About 2 minutes)3 Tbsp Butter, 8 oz Cream Cheese
- Scrape down the sides of the bowl and add in maple syrup, vanilla, and sea salt. Beat on medium-high again until well incorporated.1/4 Cup Maple Syrup, 1/4 tsp Sea Salt, 1 tsp Vanilla Extract
- Pour over freshly baked cinnamon rolls & enjoy!
Notes
- Begin this recipe the night before or 24 hours ahead of time. You want to allow the dough to ferment properly and create more flavor.
- You will need an active mature sourdough starter to make these cinnamon buns. Active starter refers to a starter that has been fed 4-12 hours before preparing the dough and is bubbly.
- Use unflavored dental floss or a thin string to cut the cinnamon rolls. A sharp knife will work, but I will warn you, it will most likely smush the rolls instead of keeping their shape.
- I recommend pouring heavy cream over the unbaked cinnamon buns before placing them into the oven. It keeps the rolls moist while baking and it mixes with the brown sugar cinnamon creating a beautiful caramel flavor.