Sourdough Cinnamon Rolls
This beginner sourdough cinnamon roll recipe is the only one you'll ever need! These ooey, gooey rolls are absolutely delicious and, most importantly, incredibly easy to make.
Ingredients
Equipment
Method
Preparing the Dough
- Warm up your milk and butter until just warmed.170 grams milk, 125 grams salted butter
- Into a mixing bowl or a kitchen mixer, add your warmed milk and butter mixture, along with your sugar, egg, salt, and sourdough starter. Mix until fully combined.170 grams milk, 125 grams salted butter, 1 large egg, 30 grams sugar, 8 grams salt, 115 grams active sourdough starter
- Slowly, incorporate the flour into the wet ingredients.375 grams all purpose flour
- Once mixed, transfer the dough to a greased bowl and cover. Set a timer for 30 minutes to come back for 1 round of stretch-and-folds.
- After 30 minutes, perform 1 round of stretch-and-folds. If you need to pull it out of the bowl and use the counter, that's fine!
If you're using a mixer, mix for 5-6 minutes. If not, mix until fully combined, then knead on the counter for 7-8 minutes, or until smooth.
Bulk Fermentation
- Cover your dough again and set it in a warm spot for 8-10 hours or until doubled in size.
- Once the dough has doubled in size, bulk fermentation is complete.
I love to use this recipe as an overnight recipe! Mix your dough before bed and then get started on shaping in the morning.
Rolling the Dough
- Turn the dough onto a lightly floured surface and roll it into a 12 x 16-inch rectangle (roughly about the size of a standard baking sheet), about ¼ inch thick.
It doesn't have to be perfect, just strive for an even thickness so the rolls bake evenly.
If the dough keeps shrinking back and not holding shape, let it rest for 5-10 minutes, then continue rolling.
Spreading the Filling
- Prepare your filling.90 grams softened butter, 115 grams sugar, 5 tsp cinnamon, 1 tsp nutmeg, 1 tbs all purpose flour
- Once your filling is mixed, gently spread it onto the dough, leaving about a ½-inch border.
Shape & Cut the Cinnamon Rolls
- Line an oven-safe dish or pan with parchment paper to place your rolls after shaping.
- Starting at the bottom of the dough, tightly roll the dough from side to side.
- As you roll up, continue rolling the dough tightly until you're left with a log. It should be about 16" long.
- Taking a bench scraper or a knife, mark your log every 2" so you know where to cut each roll.
- Using your bench scraper or knife, cut straight down on each mark you made and lay each cinnamon roll on your pan lined with parchment paper.
I love using my cast-iron skillet for this, but you can use any oven-safe dish that will keep the cinnamon rolls close together.
You want to be gentle with the dough but also ensure it's as tight as possible so the filling is secure and you get that beautiful cinnamon swirl!
Second Rise
- Cover the shaped cinnamon rolls tightly and place in a warm spot for 1-2 hours or until puffy.
This step doesn't usually take very long. Keep an eye on them!
Baking
- Preheat your oven to 350℉
- Once your rolls have finished their final proof and your oven is preheated, place them into the oven for 35 minutes.
- After 35 minutes, check their temperature. If it's reached 208°-210°, pull them out. If not, bake for another 5-10 minutes, or until fully cooked.
Cooling
- Once the cinnamon rolls are fully cooked, let them sit in the pan they were baked in for about 10 minutes, then transfer them to a cooling rack.
Prepare Glaze
- While the cinnamon rolls are cooling down, prepare the glaze.4 tbs softened butter, 1/3 cup whipped cream cheese, 3/4 cup powdered sugar, 1-2 tbs milk, 2 tsp vanilla paste or extract
- You want to mix the glaze ingredients until it's smooth and easy to pour.
Apply Glaze and Enjoy!
- Pour the glaze all over your cinnamon rolls while they are still warm and enjoy!