Super Soft Sourdough Cinnamon Rolls
Super Soft Sourdough Cinnamon Rolls
Ingredients
For the Dough
- 2 eggs, large
- 1 cup organic whole milk, warmed to 95-105°F
- 3 1/2 cups all-purpose flour
- 1 cup sweet stiff sourdough starter, active and fed
- 1/2 cup granulated sugar
- 1/2 teaspoon pumpkin spice
- 1/2 cup unsalted butter, very soft, almost melted
- 1 teaspoon fine sea salt
For the Cinnamon Filling
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, or as needed
Instructions
- 1
In the bowl of a stand mixer, combine the eggs, warm organic whole milk, all-purpose flour, sweet stiff sourdough starter, granulated sugar, and pumpkin spice. Mix with a dough hook on low speed until just combined and no dry lumps of flour remain.
⏱️ 5 min
- 2
Add the very soft, almost melted unsalted butter and fine sea salt to the dough mixture. Continue mixing on low to medium speed.
⏱️ 5 min
- 3
Increase the mixer speed to medium and knead the dough for 10-15 minutes, or until it becomes smooth, elastic, and passes the 'windowpane test' (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min
- 4
Lightly grease a rectangular proofing container or a large bowl. Shape the dough into a smooth ball and place it in the prepared container. Cover tightly with plastic wrap.
⏱️ 5 min
- 5
Proof the dough in a warm place (like a proofer) for 3-4 hours, or until visibly puffy. Then, transfer the covered dough to the refrigerator and chill for at least 8 hours, preferably overnight. This chilling makes the dough firmer and easier to handle.
⏱️ 20 min
- 6
While the dough is chilling or during the last hour of chilling, prepare the cinnamon filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir in the melted unsalted butter until a thick paste forms.
⏱️ 5 min
- 7
Once the dough is thoroughly chilled, lightly flour a clean work surface. Turn the cold dough out onto the floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 8
Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Tightly roll the dough into a log, starting from the long edge opposite the clean border.
⏱️ 5 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 6 equally sized rolls. Lightly grease a 9x13 inch baking dish and arrange the rolls in the dish, leaving some space between them.
⏱️ 5 min
- 10
Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls proof in a warm place for 1 1/2 to 2 hours, or until they have visibly expanded and are puffy.
⏱️ 10 min
- 11
Preheat your oven to 375°F (190°C). Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown on top and cooked through.
⏱️ 25 min•🌡️ 375
- 12
While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven, let them cool for a few minutes. Drizzle generously with the cream cheese glaze while still warm. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Super Soft Sourdough Cinnamon Rolls
Ingredients
For the Dough
- 2 eggs, large
- 1 cup organic whole milk, warmed to 95-105°F
- 3 1/2 cups all-purpose flour
- 1 cup sweet stiff sourdough starter, active and fed
- 1/2 cup granulated sugar
- 1/2 teaspoon pumpkin spice
- 1/2 cup unsalted butter, very soft, almost melted
- 1 teaspoon fine sea salt
For the Cinnamon Filling
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, or as needed
Instructions
- 1
In the bowl of a stand mixer, combine the eggs, warm organic whole milk, all-purpose flour, sweet stiff sourdough starter, granulated sugar, and pumpkin spice. Mix with a dough hook on low speed until just combined and no dry lumps of flour remain.
⏱️ 5 min - 2
Add the very soft, almost melted unsalted butter and fine sea salt to the dough mixture. Continue mixing on low to medium speed.
⏱️ 5 min - 3
Increase the mixer speed to medium and knead the dough for 10-15 minutes, or until it becomes smooth, elastic, and passes the 'windowpane test' (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min - 4
Lightly grease a rectangular proofing container or a large bowl. Shape the dough into a smooth ball and place it in the prepared container. Cover tightly with plastic wrap.
⏱️ 5 min - 5
Proof the dough in a warm place (like a proofer) for 3-4 hours, or until visibly puffy. Then, transfer the covered dough to the refrigerator and chill for at least 8 hours, preferably overnight. This chilling makes the dough firmer and easier to handle.
⏱️ 20 min - 6
While the dough is chilling or during the last hour of chilling, prepare the cinnamon filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir in the melted unsalted butter until a thick paste forms.
⏱️ 5 min - 7
Once the dough is thoroughly chilled, lightly flour a clean work surface. Turn the cold dough out onto the floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 8
Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Tightly roll the dough into a log, starting from the long edge opposite the clean border.
⏱️ 5 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 6 equally sized rolls. Lightly grease a 9x13 inch baking dish and arrange the rolls in the dish, leaving some space between them.
⏱️ 5 min - 10
Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls proof in a warm place for 1 1/2 to 2 hours, or until they have visibly expanded and are puffy.
⏱️ 10 min - 11
Preheat your oven to 375°F (190°C). Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown on top and cooked through.
⏱️ 25 min•🌡️ 375 - 12
While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven, let them cool for a few minutes. Drizzle generously with the cream cheese glaze while still warm. Serve immediately and enjoy!
⏱️ 5 min