I typically don't bake during the week because I simply don't have time. However, thanks to this quarantine, my sourdough starter is getting a whole lot of action! These sourdough cinnamon rolls are great because the dough rises in the fridge overnight, so that they're ready just in time for breakfast or brunch!
Don't have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
Making the Cinnamon Rolls
This dough is inspired by the incredibly talented Maurizio Leo of The Perfect Loaf. I used his dough recipe from the Cinnamon Rolls (with a few minor tweaks) and did my own thing with the filling and icing. I'm going to outline everything here, along with my personal tips, but you can check out his post for more details and process pictures!
For all of my sourdough recipes, I measure my ingredients in grams. If you don't have a kitchen scale, I highly recommend getting one! You can find lots of affordable ones on Amazon* that work great!
- In your stand mixer fitted with the dough hook, mix the sourdough starter, eggs, milk, and sugar until fully combined.
- Slowly add in the flour and salt and continue to mix until fully incorporated. Once combined, turn off the mixer and let the dough rest for about 10 minutes.
- After the rest, turn you mixer to a medium speed and mix the dough for about 6 minutes until the dough comes together and there are no more clumps.
- Add the butter to the dough, one square at a time. Let each square of butter fully incorporate into the dough before adding the next. It should take around 10 minutes to add all of the butter.
- Cover the bowl and let the dough ferment for 2 hours at room temperature (70-75 degrees). Every 30 minutes, do a set of stretches and folds for a total of 3 sets.
- Chill the dough in the fridge overnight. You can chill the dough for a minimum of 2-4 hours instead, but I've only ever chilled it overnight and it always turns out perfectly. So that's my recommendation!
- Lightly grease a 9x13 baking dish.
- On a lightly floured counter, roll out the chilled dough into a large rectangle (about 10x20 inches).
- Spread the cinnamon sugar mixture evenly across the dough, leaving a 1-2 inch margin on the top. Sprinkle the chopped pecans evenly over the filling.
- Carefully roll the dough into a log shape. Using a sharp knife or bench cutter, cut the dough every 2 inches. Transfer the cut rolls into your greased/lined baking dish, leaving some space between them.
- Cover and let the rolls proof for 2 hours in a warm room (around 75 degrees). The dough should relax and begin to puff up a bit and fill in some of the space between the rolls.
During the last 30 minutes of proofing, preheat your oven to 350 degrees.
Bake for 20-30 minutes or until a lovely golden brown.
Let the rolls cool for about 10-15 minutes before icing. This allows the icing to stay at a desirable consistency instead of completely melting.
Tip: Only ice a few at a time. Save the rest of the icing in the fridge and when you're ready to eat a roll, heat it up in the microwave or oven until warm and then drizzle with icing. It tastes like they're right out of the oven!
You might also like these Blood Orange Sourdough Sweet Rolls!
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Sourdough Cinnamon Rolls
- Prep Time: 1 hour + 12 hours resting time
- Cook Time: 25 minutes
- Total Time: 13 hours 25 minutes
- Yield: 12 rolls 1x
Description
Light and fluffy sourdough cinnamon rolls with tangy cream cheese icing!
Ingredients
Dough
- 200 grams ripe sourdough starter
- 4 large eggs
- 133 grams whole milk
- 55 grams granulated sugar
- 477 grams all purpose flour
- 8 grams kosher salt
- 190 grams unsalted butter, room temperature (sliced into small squares)
Cinnamon Sugar Filling
- ½ cup (1 stick) butter, room temperature (salted or unsalted)
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
- ¾ cup pecans, chopped (optional )
Cream Cheese Icing
- 1 8 ounce package cream cheese, room temperature
- ¼ cup (½ stick) unsalted butter, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk or cream (more or less for desired consistency)
Instructions
Making the Dough
- In your stand mixer fitted with the dough hook, mix the sourdough starter, eggs, milk, and sugar until fully combined.
Slowly add in the flour and salt and continue to mix until fully incorporated.
Once combined, turn off the mixer and let the dough rest for about 10 minutes. - After the rest, turn you mixer to a medium speed and mix the dough for about 6 minutes until the dough comes together into a smooth ball and there are no more clumps.
- With your mixer still on medium speed, add the butter to the dough, one square at a time. Let each square of butter fully incorporate into the dough before adding the next. It should take around 10 minutes to add all of the butter.
- Cover the bowl and let the dough ferment for 2 hours at room temperature (70-75 degrees). Every 30 minutes, do a set of stretches and folds for a total of 3 sets.
- Chill the covered dough in the fridge overnight.
I typically chill it for around 12 hours.
Cinnamon Sugar Filling
- Mix together the softened butter, brown sugar, and cinnamon until fully combined and smooth.
Assembly and Proofing
- Lightly grease a 9x13 baking dish.
- On a lightly floured counter, roll out the chilled dough into a large rectangle (about 10x20 inches).
- Spread the cinnamon sugar mixture evenly across the dough, leaving a 1-2 inch margin on the top. Sprinkle the chopped pecans evenly over the filling.
- Carefully roll the dough into a log shape. Using a sharp knife or bench cutter, cut the dough into 12 even pieces (about every 2 inches).
- Transfer the cut rolls into your greased/lined baking dish, leaving some space between them.
- Cover and let the dough proof for 2 hours at around 75 degrees. The dough should relax and being to puff up a bit and start to fill in some of the space between the rolls.
Bake and Serve
- During the last 30 minutes of proofing, preheat your oven to 400 degrees.
- Bake the rolls for 20-30 minutes or until golden brown.
- Let the rolls cool for 10-15 minutes before icing.
Cream Cheese Icing
- While the rolls are baking, beat the room temperature cream cheese and butter until smooth and there are no lumps. Slowly add in the powdered sugar and vanilla and beat until fully combined.
- Add in 1-2 tablespoons of milk or cream a little bit at a time until you reach your desired spreading consistency.
I like thick icing so I only add about 1 tablespoon of milk, but if you want a thinner more pourable icing you may have to add 3-4 tablespoons of milk.
Notes
The cinnamon rolls and icing will keep in the fridge for up to 5 days.
I recommend only icing a few cinnamon rolls at a time and storing the icing separately. Reheat your cinnamon roll in the microwave for about 30 seconds and then top with icing and will taste like it just came out of the oven!
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 598
- Sugar: 28.7g
- Sodium: 325mg
- Fat: 33.1g
- Saturated Fat: 17.1g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 8.8g
- Cholesterol: 132.3mg
Keywords: sourdough recipes, cinnamon rolls, sourdough cinnamon rolls, brunch recipes
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Loved this recipe! The rolls come out just oh so soft and perfectly gooey in the middle. Cinnamon rolls have been my pregnancy craving and none have been satisfying before these. I like very little frosting so I only made half of that and added a touch more of vanilla since I'm a vanilla monster.
★★★★★