Sourdough Cinnamon Rolls
Soft, pillowy cinnamon rolls with cream cheese frosting. The long ferment develops incredible flavor.
Ingredients
- 400g all-purpose flour
- 100g active starter
- 180g milk (warm)
- 60g butter (softened)
- 50g sugar
- 1 egg
- 1 tsp salt
- Filling: 100g brown sugar, 2 tbsp cinnamon, 60g softened butter
- Frosting: 120g cream cheese, 60g butter, 200g powdered sugar, 1 tsp vanilla
Instructions
- 1
Mix milk, starter, sugar, and egg. Add flour and salt, then butter.
- 2
Knead until smooth and elastic, about 8-10 minutes.
- 3
Bulk ferment 4-6 hours until doubled.
- 4
Roll out into a large rectangle (about 12x18 inches).
- 5
Spread softened butter, then sprinkle cinnamon sugar evenly.
- 6
Roll up tightly from the long side, cut into 12 rolls.
- 7
Place in greased 9x13 pan, cover and refrigerate overnight.
- 8
Next morning, let rise 1-2 hours at room temp.
- 9
Bake at 375°F for 25-30 minutes until golden.
- 10
Make frosting: beat cream cheese and butter, add sugar and vanilla.
- 11
Frost while warm and serve immediately.
Pro Tips
- Cold rolls from the fridge slice more cleanly.
- Use dental floss to cut the rolls — cleaner than a knife.
- These freeze well before the final rise.
Ready to Start Baking?
Make sure your starter is active and ready. Check our tutorial for guidance.