Sourdough Cinnamon Rolls with Cream Cheese Frosting

Sourdough Cinnamon Rolls with Cream Cheese Frosting ingredients

• 150 g Active Sourdough Starter
• 180 ml Warm Milk (100-110°F)
• 50 g Granulated Sugar
• 1 Large Egg
• 55 g Unsalted Butter
• 400 g All-Purpose Flour
• 1 tsp Salt
• 55 g Unsalted Butter
• 100 g Brown Sugar
• 2 tbsp Ground Cinnamon
• 113 g Cream Cheese
• 2 tbsp Unsalted Butter
• 120 g Powdered Sugar
• 1/2 tsp Vanilla Extract
• 1-2 tbsp Milk or Cream

How to make Sourdough Cinnamon Rolls with Cream Cheese Frosting

1. **Prepare the Dough**: In the bowl of a stand mixer, combine 150g active sourdough starter, 180ml warm milk, 50g granulated sugar, 1 large room temperature egg, and 55g melted and cooled unsalted butter. Mix with a spoon until all wet ingredients are thoroughly combined.
2. Add 400g all-purpose flour and 1 teaspoon salt to the wet ingredients. Attach the dough hook and mix on low speed for 2-3 minutes until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
3. Lightly grease a large bowl with oil, then transfer the dough to the bowl, turning once to coat the entire surface. Cover tightly with plastic wrap or a damp cloth and let it bulk ferment at room temperature for 2-4 hours, until it looks slightly puffy. Then, refrigerate for 8-12 hours (or overnight) for a slow cold ferment, which develops flavor.
4. **Shape the Rolls**: The next day, remove the dough from the refrigerator and allow it to sit at room temperature for 30 minutes to an hour to take the chill off. While it rests, prepare the filling by combining 100g packed brown sugar and 2 tablespoons ground cinnamon in a small bowl.
5. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches. Spread 55g softened unsalted butter evenly over the entire surface of the dough, leaving a small, clean border on one of the long edges.
6. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough. Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam firmly closed to seal.
7. Using a sharp knife or a piece of unflavored dental floss, cut the log into 12 equal slices, each approximately 1.5 inches thick. Arrange the rolls cut-side up in a lightly greased 9x13 inch baking dish, leaving a little space between each roll for expansion.
8. **Second Proof & Bake**: Cover the baking dish loosely with plastic wrap or a damp towel and let the rolls proof in a warm place for 2-4 hours, or until they are visibly puffy and have nearly doubled in size. This proof is crucial for a light texture.
9. Preheat your oven to 375°F (190°C) about 20 minutes before the anticipated end of the proofing time. Bake the cinnamon rolls for 25-30 minutes, or until they are beautifully golden brown on top and cooked through. If they begin browning too quickly, loosely tent the dish with aluminum foil.
10. **Prepare the Frosting**: While the rolls are baking, combine 113g softened cream cheese, 2 tablespoons softened unsalted butter, 120g powdered sugar, and 1/2 teaspoon vanilla extract in a medium bowl. Beat with an electric mixer on medium speed until the frosting is smooth and creamy. If the frosting is too thick, add 1-2 tablespoons of milk or cream, one teaspoon at a time, until the desired spreading consistency is reached.
11. Remove the cinnamon rolls from the oven and let them cool in the pan for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the warm bread. Serve immediately for the best experience.

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