There’s something truly magical about the aroma of freshly baked sourdough cinnamon rolls wafting through your kitchen. This delightful treat combines the rich, tangy flavor of sourdough with the sweet, comforting notes of cinnamon and sugar, resulting in a pastry that is both indulgent and satisfying.
Ingredients
Scale:
1 cup (240 ml) active sourdough starter
1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
1/4 cup (50 g) granulated sugar
1/4 cup (60 g) unsalted butter, melted and slightly cooled
2 large eggs, preferably at room temperature
4 cups (480 g) all-purpose flour, plus extra for dusting
1 teaspoon salt
1/2 cup (100 g) brown sugar, packed tightly
2 tablespoons ground cinnamon
1/4 cup (60 g) unsalted butter, softened
4 oz (113 g) cream cheese, softened
1/4 cup (60 g) unsalted butter, softened
1 cup (120 g) powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the warm milk, sugar, and melted butter. Stir in the active sourdough starter until well mixed.
Add the eggs and mix until fully incorporated. Gradually add in the flour, one cup at a time, along with the salt, stirring until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for 2-4 hours.
In a medium bowl, mix together the brown sugar and cinnamon until evenly combined.
Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it into a large rectangle, about 16x20 inches.
Spread the softened butter evenly over the rolled-out dough. Sprinkle the cinnamon sugar mixture over the butter.
Starting from one long edge, tightly roll the dough into a log and cut it into 12 equal slices.
Place the rolls in a greased 9x13-inch baking dish, leaving space for them to expand. Cover loosely and let them rise for about 1-2 hours.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
While the rolls are baking, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
Once the rolls are out of the oven, let them cool for about 10 minutes before frosting.
