Sourdough Cinnamon Rolls
Discover the magic of sourdough cinnamon rolls! Soft, fluffy, and topped with luscious cream cheese frosting, these rolls are perfect for breakfast or special occasions.
Ingredients
- For the Dough:
- 1 cup active sourdough starter
- 4 cups unbleached all-purpose flour or freshly milled hard wheat flour
- 1/2 cup warm water
- 1/4 cup honey
- 2 large eggs
- 1/4 cup melted coconut oil
- For the Cinnamon Sugar Filling:
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 1 1/2 tablespoons cinnamon
- For the Cream Cheese Frosting:
- 4 oz cream cheese
- 2 tablespoons heavy cream
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Dough
- Combine sourdough starter, water, flour, honey, eggs, and melted coconut oil in a stand mixer.
- Knead until the dough is smooth and elastic. Use the windowpane test to ensure gluten development.
- Step 2: Overnight Fermentation
- Place the dough in a greased bowl and cover it tightly.
- Allow the dough to ferment at room temperature for 8–12 hours (overnight).
- Step 3: Add Final Ingredients
- In the morning, knead in 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and a pinch of salt.
- Step 4: Prepare the Cinnamon Sugar Filling
- Mix softened butter, brown sugar, and cinnamon until smooth.
- Step 5: Shape the Rolls
- Roll out the dough into a rectangle (about 12x18 inches).
- Spread the cinnamon sugar filling evenly over the dough.
- Roll the dough tightly and cut into 12 even pieces using unflavored dental floss or a sharp knife.
- Step 6: Bake the Rolls
- Arrange rolls in a greased baking dish.
- Preheat the oven to 375°F (190°C). Let the rolls rise for 30–60 minutes if they feel slightly stiff.
- Bake for 20–25 minutes, or until golden brown.
- Step 7: Make the Cream Cheese Frosting
- In a small saucepan, combine cream cheese, heavy cream, maple syrup, and vanilla.
- Heat gently and stir until smooth.
- Pour the frosting over warm rolls and spread evenly.
Notes
- Active Sourdough Starter: Feed your starter 4–12 hours before baking for best results.
- Make-Ahead Tip: Shape rolls the night before and refrigerate. Bake in the morning after letting them come to room temperature.
- Storage: Unfrosted rolls can be stored at room temperature in an airtight container for up to 3 days.