Description
Heavenly Sourdough Cinnamon Rolls blend classic comfort with tangy sourdough magic, creating a breakfast pastry that dances between traditional warmth and contemporary culinary craft. Rich swirls of cinnamon and buttery dough invite you to savor each delectable bite of this homemade morning delight.
Ingredients
Scale
Main Ingredients:
- 2½–3 cups bread flour (350-420g)
- 1 large egg
- 1 cup active sourdough starter (100g)
- 3/4 cup warm milk (175ml)
Filling Ingredients:
- 2/3 cup dark brown sugar (150g)
- 5 teaspoons ground cinnamon (12g)
- 1/4 cup soft butter (30g)
Finishing and Icing Ingredients:
- 4 tablespoons melted butter (57g)
- 2 tablespoons dark brown sugar (30g)
- 3/4 teaspoon salt (5g)
- 1/2 cup heavy cream (120g)
- 2 tablespoons butter for icing (30g)
- 2 ounces cream cheese
- 1 tablespoon heavy cream for icing (15g)
- 3/4 cup powdered sugar (90g)
Instructions
- In a mixer bowl, blend sourdough starter with sugar and warm milk using the paddle attachment until smooth and well-integrated.
- Incorporate melted butter, salt, and egg into the mixture, ensuring complete incorporation.
- Gradually add flour while switching to the dough hook, creating a tacky yet manageable dough consistency.
- Knead the dough at medium speed for 5 minutes to develop gluten structure and elasticity.
- Allow dough to rise in a covered bowl at room temperature until volume increases by approximately 50%, which may take 3-7 hours depending on kitchen conditions.
- Roll out the risen dough into a rectangular shape measuring 16×12 inches, then generously spread with softened butter and sprinkle evenly with cinnamon-sugar mixture.
- Carefully roll the dough from the long edge, creating a tight log, then slice into 9 equal portions.
- Arrange rolls in a greased baking dish, leaving space between each for expansion.
- Permit a second rise for 2-4 hours until rolls appear puffy and have nearly doubled in size.
- Drizzle heavy cream over the rolls just before baking to enhance moisture and richness.
- Bake in a preheated 350°F oven for 30-35 minutes until golden brown and center rolls are cooked through.
- Prepare cream cheese frosting by blending butter, cream cheese, powdered sugar, and vanilla until silky and smooth.
- Once rolls have cooled slightly, generously spread frosting over the warm surface, allowing it to melt slightly into the crevices.
Notes
- Starter Flexibility Choose active, bubbly sourdough starter at peak ripeness for maximum rise and tanginess.
- Temperature Control Warm ingredients help activate yeast and encourage soft, pillowy texture in rolls.
- Hydration Hack Adjust flour gradually to achieve perfect tacky dough consistency, preventing dry or overly wet results.
- Proofing Patience Allow extended rising times in warm, draft-free area for deeper sourdough flavor development.
- Dairy-Free Option Substitute milk with plant-based alternatives like almond or oat milk for vegan-friendly version.
- Gluten-Free Adaptation Use gluten-free flour blend and add xanthan gum to maintain roll structure and softness.
- Make-Ahead Magic Prepare rolls night before, refrigerate overnight, then bring to room temperature before baking for convenient serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg