Daniel's Den

Joseph’s Sourdough Cinnamon Rolls

A Note from Joseph

Sourdough Cinnamon Rolls

Makes: 12 rolls
Pan: 9 × 13-inch metal baking pan
Oven: 400°F

Dough

  • 2/3 cup active, bubbly sourdough starter
  • 1/2 cup + 1 tablespoon whole milk, room temperature
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour or bread flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine sea salt

Cinnamon Filling

  • 6 tablespoons unsalted butter, softened
  • 2/3 cup packed light brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • Extra butter for greasing the pan

Cream Cheese Frosting

  • 4 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • Pinch of fine sea salt

Make the Dough

  1. Put the active sourdough starter and milk into the bowl of a stand mixer. Whisk together until smooth.
  2. Add the melted and cooled butter, vanilla, eggs, sugar, and salt. Whisk until everything is well combined.
  3. Using the dough hook, gradually mix in the 4 cups flour on low to medium speed.
  4. Once all the flour is incorporated, knead with the dough hook on Speed 2 for 8–10 minutes.The finished dough should be very soft and moist, but it should pull away from the bowl and should not stick to clean, dry fingertips.No stand mixer? Knead by hand for about 6–8 minutes.
  5. Transfer the dough to a clean bowl and cover it.
  6. Let the dough rest at room temperature for 2 hours.

Overnight Option

After the 2-hour room-temperature rest, put the covered dough in the refrigerator for 8–15 hours.

For the best sourdough flavor, refrigerating the dough overnight is recommended.

Shape the Cinnamon Rolls

If the dough has been refrigerated, take it out 1–2 hours before rolling. Allowing it to warm slightly makes it easier to roll and helps the final rise.

  1. Lightly flour your work surface.
  2. Roll the dough into a rectangle approximately 17 × 10 inches.
  3. Butter the bottom and sides of a 9 × 13-inch metal baking pan.
  4. Spread 6 tablespoons softened butter evenly over the dough.
  5. Mix together:
    • 2/3 cup packed brown sugar
    • 1 1/2 tablespoons cinnamon
  6. Sprinkle ALL of the cinnamon-sugar mixture evenly over the buttered dough.
  7. Cut the dough into 12 equal strips.
  8. Roll each strip up tightly into an individual cinnamon roll.
  9. Pinch the end of each strip against the roll so it doesn’t unravel while rising.
  10. Arrange all 12 rolls evenly in the buttered 9 × 13-inch pan.

Final Rise

Cover the pan with a damp kitchen towel.

Allow the cinnamon rolls to rise in a warm place for approximately 2–3 hours, until they are noticeably larger, soft, and puffy.

A cool kitchen may require additional time.

You can put them in an unheated oven with the oven light on. Aim for roughly 80–90°F.

Don’t let them get too hot. Excessive heat can cause the butter to melt out of the rolls.

IMPORTANT: Take the rolls out of the oven before turning the oven on to preheat!

Bake

  1. Preheat the oven to 400°F.
  2. Put the cinnamon rolls on the center oven rack.
  3. Bake for approximately 18–20 minutes.
  4. They should be only lightly golden around the edges. Don’t wait for them to become deeply browned, because overbaking can make them dry.

Best Way to Know They’re Done

Check the center of the rolls with an instant-read thermometer.

Internal temperature: 190–200°F

Make the Cream Cheese Frosting

While the cinnamon rolls are baking:

  1. Beat together:
    • 4 tablespoons softened butter
    • 4 ounces softened cream cheese
    Beat until smooth.
  2. Add:
    • 1 1/2 teaspoons vanilla
    • 1 cup powdered sugar
    • Pinch of sea salt
  3. Start the mixer on low so the powdered sugar doesn’t fly everywhere.
  4. Once incorporated, increase to high speed and beat for 2–3 minutes, scraping the bowl as needed.

The frosting should become light, fluffy, and whipped.

Frost the Rolls

When the cinnamon rolls come out of the oven, let them cool for only about 5 minutes.

Spread the cream cheese frosting generously over the rolls while they’re still very warm.

The warmth will partially melt the frosting so it runs down into the cinnamon swirls.

Serve warm.

Second Overnight Option

Instead of refrigerating the dough overnight, you can make and shape the rolls first.

Place the shaped rolls in the buttered pan, cover them, and refrigerate for up to 12 hours.

The next morning:

  1. Remove the pan from the refrigerator.
  2. Let it sit at room temperature for 1 hour.
  3. Then begin the normal 2–3 hour final rise.
  4. Wait until the rolls are noticeably puffy before baking.
  5. Bake at 400°F for 18–20 minutes.

Quick Overnight Schedule

Night Before

Make dough → Rest 2 hours at room temperature → Cover → Refrigerate 8–15 hours.

Next Morning

Take dough out → Rest 1–2 hours → Roll to 17 × 10 inches → Add filling → Cut into 12 strips → Roll up → Place in pan → Proof 2–3 hours until puffy → Bake at 400°F for 18–20 minutes → Cool 5 minutes → Frost.

Storage

Let leftover cinnamon rolls cool completely before covering.

Keep them tightly covered in the refrigerator for up to 5 days.

To warm them, microwave an individual roll for roughly 20–30 seconds, or warm the rolls in a 350°F oven for about 5–10 minutes.

Enjoy!

— Joseph

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